Hacienda’s Hand Cut Fajitas

Fajitas have been a staple of Mexican-American cuisine for decades, dating all the way back to the 1930’s American Southwest. Mexican ranch hands, or vaqueros, were given less desirable portions of the butchered cattle as part of their pay. These cuts of beef, skirt steak in particular, were grilled over an open flame and cut into long strips. The term fajita is derived from faja or “belt” in Spanish, referring to the long, skinny appearance of the strips of meat. Today, the term fajita has been expanded to include virtually any meat or vegetable that is cooked over high heat and served with tortillas and a wide variety of Mexican accompaniments.

Hacienda’s famous steak fajitas feature premium sirloin steak that is butchered in-house, marinated in a unique blend of spices and flame seared. After being cooked to perfection, the steak is served on a sizzling skillet with sauteed bell peppers & onions, refried beans, cheddar cheese, pico de gallo, sour cream, lettuce and warm tortillas. Come visit us and see why steak fajitas continue to be one of Hacienda’s most popular, unique dishes.

By |2013-04-07T17:08:52+00:00April 7th, 2013|