About: Fajita   Sponge Permalink

An Entity of Type : dbkwik:resource/g9sGfg3kj-s0ku8cNujkXQ==, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

The first serious study of the history of fajitas was done in 1984 by Homero Recio[Sōrs rīkwest] as part of his graduate work in animal science at Texas A&M. Recio was intrigued by a spike in the retail price of skirt steak, and that sparked his research into the dish that took the once humble skirt steak from throwaway cut to menu star. Recio found anecdotal evidence describing the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname going back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. Considering

AttributesValues
rdf:type
rdfs:label
  • Fajita
rdfs:comment
  • The first serious study of the history of fajitas was done in 1984 by Homero Recio[Sōrs rīkwest] as part of his graduate work in animal science at Texas A&M. Recio was intrigued by a spike in the retail price of skirt steak, and that sparked his research into the dish that took the once humble skirt steak from throwaway cut to menu star. Recio found anecdotal evidence describing the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname going back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. Considering
sameAs
dcterms:subject
dbkwik:babyish/pro...iPageUsesTemplate
Country
Name
  • Fajita
Caption
  • Mixed beef and chicken fajita ingredients, served on a hot iron skillet / 以墨西哥烤肉（Fajita）方式烹煮的牛肉和雞肉。
calories
  • 500(xsd:integer)
Region
main ingredient
  • Tortillas, meat / 肉類、墨西哥薄饼
Creator
  • Case Darling
abstract
  • The first serious study of the history of fajitas was done in 1984 by Homero Recio[Sōrs rīkwest] as part of his graduate work in animal science at Texas A&M. Recio was intrigued by a spike in the retail price of skirt steak, and that sparked his research into the dish that took the once humble skirt steak from throwaway cut to menu star. Recio found anecdotal evidence describing the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname going back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. Considering the limited number of skirts per carcass and the fact the meat wasn't available commercially, the fajita tradition remained regional and relatively obscure for many years, probably only familiar to vaqueros, butchers, and their families. Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas, in 1969. He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him "The Fajita King" and Falcon was able to trademark the name. However, it is also widely believed that the first retail fajita plate was sold in Georgetown, Texas. But there is no way to know with any kind of certainty who did it first.
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