What Are Fajitas?

5/21/2026

Fajitas are strips of marinated, grilled meat served sizzling with peppers and onions, wrapped in warm tortillas, with roots in 1930s Texas ranch culture among Mexican vaqueros working cattle roundups. The cast-iron skillet came later. The technique came first.

El Patron Restaurante Mexicano's Fajitas come in three versions: Pollo y Asada (Gluten-Free), Camarón, and Vegetariana.

Key Takeaways

Fajitas are strips of marinated, grilled meat, traditionally skirt steak, served with peppers and onions and wrapped in tortillas. The technique traces to 1930s Texas ranch culture among Mexican vaqueros.
The word "fajita" comes from "faja," Spanish for strip or belt, a direct reference to the shape of the skirt steak cut.
Sonny Falcon ran the first commercial fajita taco concession stand in September 1969 in Kyle, Texas, the same year Otilia Garza put fajitas on the menu at her Round-Up Restaurant in Pharr, Texas.
Garza is generally credited with the sizzling-plate presentation itself, inspired by queso flameado served on a cast-iron plate in Acapulco. The Hyatt Regency Austin, under chef George Weidmann starting in 1982, is credited with turning sizzling fajitas into a national restaurant phenomenon.
El Patron's Fajitas come in three versions: Pollo y Asada (Gluten-Free), Camarón, and Vegetariana.

The Short Version

Fajitas are marinated, grilled strips of meat served sizzling with peppers and onions, wrapped in tortillas. The dish traces to 1930s Texas ranch culture among Mexican vaqueros, with Otilia Garza credited for the sizzling-plate presentation in 1969 and the Hyatt Regency Austin credited for making it a national phenomenon starting in 1982. El Patron's Fajitas come in three versions: Pollo y Asada, Camarón, and Vegetariana.

Fajitas Are Strips of Marinated, Grilled Meat

Fajitas are strips of marinated, grilled meat, most traditionally skirt steak, served sizzling with peppers and onions and wrapped in warm tortillas at the table. The word itself is a diminutive of faja, Spanish for strip or belt, a direct reference to the long, thin shape of the cut.

Today the term covers more than beef. Chicken, shrimp, and vegetable versions are all common, though the original dish was built specifically around skirt steak, a cut most butchers in the 1930s had little interest in selling.

Where Do Fajitas Come From?

Fajitas trace to 1930s Texas ranch culture, when skirt steak, a tough, undesirable cut, was given to Mexican vaqueros as part of their wages during cattle roundups. Wikipedia's entry on the dish, citing food historians, places the earliest culinary evidence, the cut, the open-fire cooking method, and the Spanish name, in the ranch lands of South and West Texas in the 1930s.

The vaqueros marinated the tough meat, grilled it quickly over open fire or mesquite coals, and sliced it into thin strips wrapped in tortillas. That was fajita cooking in its original form: no skillet, no plating, just fire, seasoned meat, and a tortilla.

The Sizzling Plate: Garza's Idea, Hyatt Regency's Stage

The sizzling-plate presentation is generally credited to Otilia Garza in 1969, inspired by queso flameado she was served on a cast-iron plate in Acapulco. Garza put fajitas on the menu at her Round-Up Restaurant in Pharr, Texas that same year, serving the meat on a sizzling platter with warm tortillas and condiments on the side. That same year, Sonny Falcon, an Austin meat market manager, ran the first commercial fajita taco concession stand at a September celebration in Kyle, Texas.

National fame came later and from a different source. Chef George Weidmann, opening chef of the Hyatt Regency in Austin starting in 1982, put "sizzling fajitas" on the hotel's La Vista restaurant menu and turned it into a phenomenon: by 1984, the restaurant was reportedly serving more than 13,000 orders of fajitas a month. Garza originated the presentation. The Hyatt Regency Austin is what carried it to a national audience.

Are Fajitas Mexican or Tex-Mex?

Fajitas are a border dish: Mexican in technique and origin, popularized and commercialized through Texas restaurants, which is the textbook definition of Tex-Mex. The cooking method, marinated skirt steak grilled quickly and sliced thin, was developed by Mexican vaqueros using their own foodways. The restaurant format, the iron skillet, the flour tortillas, the tower of condiments, took shape in Texas restaurants starting in the 1970s and 1980s.

Neither label alone captures the dish. It is Mexican at its root and Tex-Mex in its most familiar restaurant form, which is exactly the kind of border-culture story the broader cuisine comparison on this site covers in more depth: see What Is the Difference Between Mexican Food and Tex-Mex.

El Patron's Fajitas

El Patron's Fajitas come in three versions: Pollo y Asada, Camarón, and Vegetariana. Pollo y Asada is grilled chicken and USDA Choice skirt steak, marked Gluten-Free. Camarón is grilled shrimp, served with peppers and onions, tortillas, Mexican rice, black beans, lettuce, pico de gallo, guacamole, and Mexican cream.

All three keep the same core structure the dish has carried since the 1930s: grilled protein, peppers and onions, and a tortilla to wrap it in, whatever else has been added to the plate since.

Order the Sizzle

Chicken and skirt steak, shrimp, or vegetarian, all sizzling. See the full menu, or reserve a table. If you already know your protein, order online.

FAQ

Why is skirt steak used for fajitas?
Skirt steak was historically a cheap, undesirable cut given to Mexican vaqueros as part of their wages, and marinating and grilling it quickly was a way to make a tough cut tender and flavorful. It later became a prized cut once fajitas grew popular, and its price rose accordingly.

Is a fajita the same as a taco?
Not quite. A taco arrives assembled, with the filling already inside the tortilla. Fajitas are typically served deconstructed, meat and vegetables on a sizzling plate with tortillas and toppings on the side, so the diner builds each one at the table.

Are El Patron's fajitas gluten-free?
One of the three is. Our Pollo y Asada Fajitas, made with grilled chicken and USDA Choice skirt steak, are marked Gluten-Free on our menu. The Camarón and Vegetariana fajitas do not carry the Gluten-Free tag, so if gluten matters for your meal, ask our staff to confirm before you order.

Can you get vegetarian fajitas?
Yes. Our Vegetariana Fajita is made with zucchini, yellow squash, and mushroom, and Mexican cream is part of it. One tip: it comes with Mexican rice, which is labeled "Made with chicken broth," so if you eat vegetarian, ask for our white rice, labeled "Vegan," instead.

What comes with El Patron's fajitas?
All three versions share a grilled filling, peppers and onions, and tortillas to wrap it in. Our Camarón Fajita, for example, comes with grilled shrimp, peppers and onions, tortillas, Mexican rice, black beans, lettuce, pico de gallo, guacamole, and Mexican cream. Accompaniments can vary by version, so check the specific fajita before ordering.

Do you need a reservation to order fajitas?
No. Reservations through OpenTable are not required to order food, so you can enjoy any of our three fajitas without one. We do recommend a reservation to guarantee a table on a busy night. Want them to go? You can also place a pickup order through online ordering.

References

Fajita, Wikipedia.
Fajita History, Austin Chronicle.
Low Steaks, Texas Monthly.
Pollo y Asada (Fajitas), El Patron menu.
Camarón Fajita, El Patron menu.
Vegetariana (Fajitas), El Patron menu.

This article is general food and culinary information about fajitas, not a nutrition or medical guide. Menu names and availability can change.

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