Etymology
In Spanish "faja" means belt or girdle; "fajita" is the diminutive form. In original Tex-Mex culinary parlance, fajitas are a dish with roots in the Rio Grande Valley of Texas made from a specific cut of meat: skirt steak. Considering the appearance of the meat -– a strip about 18 inches long and about one inch thick -– and its placement in the beef carcass beneath the heart and lungs, fajita (little belt) is a particularly apt nickname. There are only four skirts per beef carcass, yielding about 8 lbs. of meat. The two outside skirts are the diaphragm muscle from the forequarter and the two inside skirts are the secondary flank muscle from the hindquarter. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named.Web Design Companies
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