When I’m not at home (like now), I miss being able to go into my kitchen and make a meal for my family and friends. When I cook a meal to entertain in the summer, I especially like to make fajitas.
Nowadays, everybody in America knows what fajitas are. But twenty-five years ago or so the term “fajitas” wasn’t in widespread use. There are many claims about who invented fajitas, and like many Tex-Mex aficionados I have my favorite story about that. I got to know Mama Ninfa in Houston more than twenty years ago, as her chain of restaurants was growing and going. There were many locals who claimed at that time that she invented the dish, although I never heard her say so. Still, I am sure she knew the dish that I believe is the precursor to fajitas: Ranchero al Carbon con Salsa Verde.
I’ve uploaded my version of that classic skirt steak recipe to the Recipes du Jour section, along with a flank steak recipe that I’m sure you’ll enjoy if you like your beef hot and creamy: Res con Rajas de Chile Poblano. These two recipes were once thought to be “poor folk food” because the meats used weren’t considered high quality. Indeed, for many years, skirt and flank steak were two of the cheapest cuts from the cow. Not these days, though! Go to the butcher and ask; you’ll take home a T-bone or New York Strip for less money.
And you can thank Mama Ninfa for that. May she rest in peace…
Enjoy the Heat!
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