SAN ANTONIO – Did you know that San Antonio has ties to the creation of fajitas?
Before the birth of the fajita concept, the skirt steak was ground up and mainly use as hamburger meat.
The story goes that Mr. George Cortez took a trip to Monterrey, Mexico back in 1981.
While on this trip, he dined at a restaurant called “El Regio,” where he ordered a plate of arrachera (skirt steak).
It was a plate with a piece of a very flavorful, but not very tender piece of skirt steak, served with rice and beans.
He then thought of the idea of marinating the skirt steak overnight (for flavor and tenderness), grilling it to perfection, cutting it into strips against the grain, and serving it sizzling on a hot griddle with onions and peppers.
Giving birth to what we know as fajitas.
Nowadays we can find, beef, chicken, shrimp, vegetable and just about any product turned into fajitas.