Fajitas: The Mexican Origins of This "Texan" Favorite.
Fajitas are a staple of Tex-Mex cuisine, often seen sizzling on restaurant platters across Texas. But while many consider fajitas a Texan creation, their true origins lie in Mexican ranching culture—long before they became a U.S. favorite.
Born on the Ranches of Northern Mexico – In the early 1900s, Mexican vaqueros (cowboys) working on South Texas ranches were often given the tougher cuts of beef as part of their pay.
They found creative ways to tenderize and cook “faja” (Spanish for “strip” or “belt”) meat, grilling it over an open fire.
The Original Fajitas: Skirt Steak Simplicity – Traditional fajitas were made from skirt steak, marinated in citrus and spices, then grilled and sliced against the grain for tenderness. They were wrapped in tortillas, making them an easy, portable meal for cowboys.
Texans Popularized the Dish – While fajitas remained a Mexican ranch tradition, they weren’t well-known in the U.S. until the 1960s, when restaurants in Texas—especially in Houston and San Antonio—began serving them with peppers, onions, and sizzling skillets.
From Ranch to Restaurant – In 1969, Sonny Falcon, a Texas meat vendor, commercialized fajitas, serving them at fairs and rodeos. By the 1980s, fajitas had become a restaurant sensation.
Modern Twists – Today’s fajitas go beyond beef, featuring chicken, shrimp, and even plant-based versions.
Fajitas weren’t invented in Texas, but the state helped transform them from a humble cowboy meal into a sizzling Tex-Mex favorite loved worldwide!