A fajita, in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish.
Mixed beef and chicken fajita ingredients, served on a hot iron skillet
Fajita wraps
Beef fajita in San José, Costa Rica
Tex-Mex cuisine is a regional American cuisine that originates from the culinary creations of Tejano people. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country. It is a subtype of Southwestern cuisine found in the American Southwest.
Examples of modern Tex-Mex dishes and ingredients: corn, tortilla chips, cheese, tacos, salsa, chilies, and beef dishes
"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939
Chili with garnishes and tortilla chips
Original Ninfa's tacos al carbón/fajitas