While one can never be certain of the origins of a seasoning blend or style of cooking, there seems to be some consensus as to how fajitas came to be. In the 1930’s, during cattle round-ups on the ranches of Texas, beef was butchered to feed the cowboys. Less desired meat cuts, such as the skirt steak (along with the head and entrails), were given to the Mexican cowboys as part of their pay. They would grill the steaks over a hot fire, wrap the slices in warm tortillas and eat them. In Spanish, fajita is a form of the word faja, which means “belt” or “girdle”. It is believed that by the early 1980’s sizzling fajitas became popular in the US, being served on sizzling platters with warm flour tortillas and a plate of condiments or sides. Fajitas nowadays are made less often with skirt steak, and more with chicken, shrimp, and vegetables.
Given the Tex-Mex origins and flavors, fajita seasoning can be used for fajitas as well as many other Tex-Mex dishes, including tacos, burritos, sour cream dips, grilled or cooked chicken, pork, shrimp, beef, or veggies.
Our own recipe, blended with ground dark chilies, sea salt, cumin, garlic, onion, oregano, black pepper, rice flour, hickory smoke, and allspice.