Fajita

A fajita , in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish. Fajita is a Tex-Mex or Tejano diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The word faja is Spanish for "strip", or "belt", from the Latin fascia, "band".) Although fajita originally referred to these strips of beef skirt, fajitas now are made with a variety of fillings, including vegetarian options, such as green/red/yellow peppers, onions, chilies, and jalapeño peppers. Skirt steak is one of the most popular cuts of beef for grilling in Latin America. It is called entraña in Argentina, Chile and Uruguay, fraldinha in Brazil, and arrachera in Mexico.

Source: Wikipedia