Fajita

Fajitas began as ranch-hand food: skirt steak, once a throwaway cut, grilled by Mexican ranch workers in Texas in the 1930s and 1940s. Sonny Falcon ran the first commercial fajita taco stand at a Diez y Seis celebration in Kyle in 1969, Ninfa Laurenzo sold them as tacos al carbon at her Houston restaurant, opened in 1973, and in 1982 the opening chef of Austin's Hyatt Regency put sizzling fajitas on the menu. Order beef, insist on fresh flour tortillas, and build each one yourself. The sizzle is theater; the charred skirt steak is the real reason to come.