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 U.S. side. A 1968 "Los Angeles Times" feature wrote "[i]f the dish is a combination of Old World cooking, hush-my-mouth Southern cuisine and Tex-Mex, it's from the Texas Hill Country." In France, Paris's first Tex-Mex restaurant opened in March 1983. After the 1986 release of the film "Betty Blue", Tex-Mex cuisine's popularity in Paris increased. The "Oxford English Dictionary" supplies the first-known uses in print of "Tex-Mex" in reference to food, from a 1963 article in "The New York Times Magazine", and a 1966 item in the "Great Bend" (Kansas) "Tribune". Diana Kennedy, an influential food authority, explained the distinctions