Fajita Seasoning

Fajita Seasoning

$7.00Price

The Fajita is the dish that made the once under appreciated skirt steak into a current restaurant menu rock star. But it's humble beginning was from early cattle roundups where it was a common practice for the beef to be butchered in order to feed the hands. The toss away pieces like the hide, head, entrails and less desirable meat trimmings like the skirt were given to the Mexican cowboys as part of their pay. In 1993 Texas Monthly contributing editor John Morthland did an article on the history of the fajita and he said the modern day version debuted in 1969 at the Round-Up restaurant in Pharr, Texas located in the Rio Grande Valley. These fajitas were served on a sizzling platter with warm flour tortillas and a heaping of fresh condiments - pico de gallo, guacamole and shredded cheese - perfect for making your own tacos. With the increase in popularity it became less likely that skirt steak was the only cut of meat used in fajitas. Soon Tex-Mex restaurants started substituting other cuts of meat which eventually led to the addition of other grilled meat like chicken, pork and shrimp. Our fajita seasoning is hand blended from cumin, Mexican oregano, sea salt, red pepper. Black pepper, garlic, coriander, paprika, white pepp