Fajita Fajita A fajita (; ) in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular meats today also include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. Arrachera is a northern Mexican variant of the dish. "Fajita" is
Tex-Mex cuisine in Houston "the new Mexican restaurants weren't much more authentic than the ones they replaced." Ninfa's began serving fajitas in 1973, and other restaurants followed suit. Many of the foods originated from Tejano people from West Texas and the Rio Grande Valley, and not from central Mexico. Many older style Mexican restaurants declined and/or went out of business. Some old-style restaurants were frequented by older people who have a nostalgia for older cooking. Some old-style restaurants cater to families with young children who may dislike the bolder flavors in newer Houston Tex-Mex. In 1977 Richard West of the "Texas Monthly" stated that