Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Salt, spices, garlic, onion.

Fajitas are an extremely popular dish in Tex-Mex cuisine and Mexican restaurants. Most commonly prepared with slices of grilled skirt steak or chicken, but popularly made with pork or shrimp as well, fajitas are usually served sizzling with sautéed bell peppers and onions, along with tortillas and an array of toppings on the side.

Whatever type of meat or seafood is used, fajitas always benefit from the Southwestern flavor and exciting aromas of our Fajita Spice seasoning. Combining the ubiquitous flavors of garlic and onion with pungent ground cumin and herbaceous, peppery oregano, plus sea salt and black pepper, our Fajita Spice seasoning perfectly complements the smoky, spicy and meaty flavors of sizzling fajitas.

Fajitas originated in the ranch lands of the Rio Grande Valley in west and south Texas. The name (meaning "little strips," in reference to the shape the meat was cut into before cooking) goes back to the 1930s, although it didn't appear in print until 1971. When cattle were butchered to feed ranch hands, the Mexican "vaqueros" (cowboys) who often rode in to assist were given what were considered throwaway items, including meat trimmings such as skirt steak, as part of their pay. Grilled skirt steak fajitas have their roots in this practice.