"Dan Abel" > wrote in message
...
> In article >,
> "Nancy Young" > wrote:
>
>> "Dan Abel" > wrote
>>
>> > restaurants don't order tacos at all. They order a plate of meat, which
>> > comes with various sides, including a choice of wheat or corn soft
>> > tortillas. They make their own "tacos" at the table, either folding or
>> > rolling them, and adding whatever they want.
>>
>> That's what I call fajitas, I order them whenever I see them.
>
> Fajitas are something different. I'm not sure that they are even
> Mexican food, although many Mexican restaurants here serve them.

http://whatscookingamerica.net/Histo...itaHistory.htm

Texans would probably like to lay claim to the fajita, but history gives credit
to Mexican ranch workers living in West Texas (along the Rio Grande on the
Texas-Mexico border) in the late 1930s or early 1940s. When a steer was
butchered, the workers were given the least desirable parts to eat for partial
payment of their wages. Because of this, the workers learned to make good use of
a tough cut of beef known as skirt steak. In Spanish, fajita is a form of the
word faja which translates to "belt" or "girdle" in English.

The fajita is truly a Tex-Mex food (a blending of Texas cowboy and Mexican
panchero foods). The Mexican term for grilled skirt steak is arracheras, and its
American counterpart is fajitas. Today, the term fajita has completely lost its
original meaning and has come to describe just about anything that is cooked and
served rolled up in a soft flour tortilla. The only true fajitas, however, are
made from skirt steak.

Or
http://www.austinchronicle.com/issue..._feature3.html

:-)

Dimitri