Let’s taco ‘bout one of the most sizzling, mouthwatering celebrations that you could ever wrap your hands around: National Fajita Day! This is the day when meat and veggies meet sassy spices, and a symphony of sizzling ensues.
It's national fajita day on the 18th August.
Despite having its roots deeply planted in the Tex-Mex culinary scene, the fame of the fajita has spread worldwide thanks to its tempting combination of grilled meats, bell peppers and onions all wrapped snugly in a soft tortilla. Originally, fajitas were made using skirt steak, a throwaway cut that Mexican vaqueros in Texas were given as part of their pay in the 1930s. Through some sizzling culinary magic, they transformed this tough cut into a tender, tasty meal. And thus, the fajita was born!
Fast forward to modern times. 18th August grabs the lime(light) as National Fajita Day, receiving its greatest number of online mentions in 2020, a whopping 2515 times, according to our sizzling stats. But let’s not b(oil) this down to just a single day of celebration; every day can be a fajita fiesta with the right amount of enthusiasm and a good dollop of guacamole!
So, how do you participate in National Fajita Day? It’s simple: Eat, cook, share! Visit your local Tex-Mex restaurant and indulge in a serving (or three) of fajitas. Or try making your own at home—slice your meat and veggies, sprinkle your spices, heat your tortilla, and let the fiesta begin! Share photos of your culinary creations online to spread the fajita love!
The term 'fajita' first emerged in the 1930s in the ranchlands of West Texas and Northern Mexico. Cattle ranchers would give their workers the less desirable cuts of meat, such as the beef skirt steak, as part of their pay. This thin, flavorful cut of meat became known as 'fajita', which translates to 'little belt' or 'little sash' in Spanish, as it was long and narrow like a belt.
In the 1970s, fajitas gained popularity as a menu item in Tex-Mex restaurants. Ninfa Rodriguez Laurenzo, a restaurateur in Houston, is often credited with introducing fajitas to the menu at her restaurant Ninfa's. She recognized the deliciousness of the skirt steak and began serving it in sizzling platters with grilled onions and peppers. The sizzling presentation and the explosion of flavors made fajitas an instant hit.
During the 1980s, fajitas rapidly gained nationwide popularity. As Tex-Mex cuisine spread throughout the United States, fajitas became a staple in Mexican restaurants and even found their way onto the menus of mainstream American eateries. The sizzling plate of fajitas, accompanied by warm tortillas and various condiments like guacamole, sour cream, and salsa, became a favorite choice for diners looking for a flavorful and interactive dining experience.
In the 1990s, fajitas crossed borders and gained international popularity. Tex-Mex restaurants and food trucks began incorporating fajitas into their menus worldwide, introducing people from different cultures to the sizzling delight. Fajitas became a symbol of cross-cultural fusion, blending traditional Mexican flavors with American influences and captivating taste buds around the globe.
Today, fajitas are firmly established as a beloved dish in Mexican and Tex-Mex cuisine. People enjoy the interactive aspect of assembling their own fajitas at the table, customizing their fillings and toppings to suit their preferences. Whether enjoyed with beef, chicken, shrimp, or even vegetarian options, fajitas continue to bring joy to countless food enthusiasts who savor the delicious combination of juicy meat, caramelized vegetables, and warm tortillas.
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