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“Throw together whatever you have.”

I get a fair amount of amusement from the common elements in cuisines from all around the world. One of those is that practically every culture has a traditional dish that started out just using whatever ingredients you happen to have handy, and ended up being institutionalized. Sometimes it’s soup. Often it’s a stew or a slow-cooked dish with a thick sauce. In east Asian countries it’s often a stir-fry. In Korea it’s called bibimbap,” which translates to “this and that.” In Cajun cuisine, jambalaya and gumbo fill that niche well.

In Tex-Mex, it’s fajitas. Fajitas came from humble roots: a mix of skirt steak and vegetables, grilled over a campfire, for ranch hands in South Texas. In the 1960s and 1970s, restaurants in Houston started serving a version of fajitas, and it spread nationwide from there.

True to its roots, fajitas are simple to make and it’s easy to create your own variations. A restaurant critic may not like your version or they might call it “inauthentic,” but the ranch workers who started it all would surely approve, so long as it’s tasty and filling after a long day’s work.

Peace, love, and biscuits,


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