Fajita

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10-mon-ngon-ban-khong-the-bo-qua-khi-den-nuoc-my_hinh_6You can find in most of the Fajita restaurant and this dish comes with a very interesting slogan: Beef, beef and more beef. Beef is indispensable of this dish and also the ingredients make this dish becomes the greatest. If you’ve ever enjoyed the kind Fajita chicken or any other meat type, then you will surely discover that Fajita beef is No.1.

In the restaurant, meat is often cooked with onions and bell peppers. Common spices such as chopped lettuce, sour cream, cheese, tomato and some other type known as: guacamole, salsa, pico de Gallo.

The first culinary evidence of the fajitas with the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname goes back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, cows were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as the skirt were given to the Mexican cowboys called vaqueros as part of their pay. Hearty border dishes like barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas or arracheras (grilled skirt steak) have their roots in this practice. Considering the limited number of skirts per carcass and the fact the meat wasn’t available commercially, the fajita tradition remained regional and relatively obscure for many years, probably only familiar to vaqueros, butchers, and their families.

The food was popularized by various businesses such as Ninfa’s in Houston, the Hyatt Regency in Austin, and numerous restaurants in San Antonio. In southern Arizona, the term was unknown except as a cut of meat until the 1990s, when Mexican fast foodrestaurants started using the word in their marketing. In recent years, fajitas have become popular at American casual diningrestaurants as well as in home cooking.

In many restaurants, the fajita meat is brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments.

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