Bona Fide Fajitas

In addition to barbacoa de cabeza, Mexican ranchers and vaqueros in the Southwest gave the world fajitas, another slow-starter. The diaphragm muscle of cattle, fajitas or skirt steak didn’t win acceptance even in Texas until the last few decades. After the dish became trendy across the country, restaurants began misusing the Spanish term to refer to almost any kind of grilled meat rolled in a flour tortilla. The only true fajitas are made with beef skirt, and the best ones are still