Oh-la-la, fajitas con salsa de tomate! A flashback from my college Spanish class---our Portuguese teacher taught us how to order food in Spanish. But that's as far as my Spanish goes, what's left are mostly cuss words I picked up from my relatives and at my grandmother's mahjong table.But no expletives, in Spanish or in vernacular, were uttered when this hot platter of beef and chicken fajitas was served at Texas Roadhouse in Bonifacio High Street...just an expectant, at last!
The fajita was concocted by Mexican ranch workers living near the Texas-Mexico border in the late 1930's. The meat is cooked with onions and bell peppers in an iron skillet and served with condiments on the side like sour cream, salsa, guacamole, cheese, pico de gallo and tomatoes, and rolled up in a soft flour tortilla. It's truly a Tex-Mex food, a blending of Texas cowboy and Mexican panchero foods. I had my first fajita in an authentic Mexican cantina in Lewisville, Texas, a quaint version of our turo-turo and a perfect set for vintage Clint Eastwood western.
