Faja is Spanish for skirt. It used to mean grilled, marinated skirt
steak, period (usually served in the Lower Rio Grande Valley with
grilled veggies and a flour tortilla)

Then it became popular and restaurants started serving chicken fajitas,
etc.

So the real thing is skirt steak but any cut that takes to marinating
and grill will work.

B-Worthey wrote:
> Little off topic here, but I needed some suggestions....what cut of meat do
> you use to make fajitas? Is it skirt steak? For some reason, that's what
> I'm remembering. If not, what else could be used. Also, I'm looking for
> any good suggestions for seasoning, etc. I'm getting a hankering to try
> some myself and see how they turn out.
>
> Thanks for the help,
>
> B-Worthey