"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> Thanks for the link but the article states the fajita meat "refers" to the
> diaphram of the steer. Fajita is still a dish and prep method IMO. I
> don't object to Steve's usage of london broil but I assure you, many
> different cuts of meat can, and are, used for london broil. Now, on to
pot
> roast...

I can't believe we're doing this yet again, BUT...

Again, please note that I said that IN ITS ORIGINAL USAGE,
the word "fajita" most definitely referred to a specific cut of meat,
namely the diaphragm muscle of the steer. Note that the article
gives the derivation of the word - the diminuitive form of "faja", for
"belt" or "girdle" - the cut was so named due to the shape and
location of the muscle in the animal. "Fajita tacos" were made by
pounding and marinating this otherwise unwanted cut, then
grilling it and serving it on tortillas. (And please don't use ONLY
this article to decide the issue in your mind - the history of the word
is certainly covered elsewhere as well.) What we currently think of
as "fajitas" - bite-sized pieces of marinated meat (of various cuts
and kinds) served in a flour tortilla with peppers, onions, guacamole,
salsa, etc., is most definitely a fairly recent invention, and not a
traditional Mexican dish.

That "fajitas" has come to mean more of a type of dish than a
specific cut of meat is not disputed; but a claim that "fajitas never
WAS a cut of meat" could only be made by a person not familiar
with the history.

Bob M.