WEEKLY MENU 08.16.26
Tex-Mex shows up happily on the Weekly Menu 08.16.26~
Our Weekly Menu 08.16.26 has a Tex-Mex flair because Tuesday is National Fajita Day! It’s a made-up holiday, to be sure, but it’s still one heck of a good reason to grill up some perfectly spiced meat. A quintessential Tex-Mex meal, fajitas are known for their exuberant restaurant presentation: a sizzling platter, aromatic grilled meat, and seared pepper and onion. My mouth is watering just thinking about it.
We have Texas (mostly) to thank for them:
The history of fajitas can be traced back to the cattle ranches of West Texas and Northern Mexico, where ranchers would use the tougher cuts of meat, such as skirt steak, directly over an open flame. This practice, known as “barbacoa,” was popular among Mexican cowboys, also known as vaqueros. These cowboys would cook their beef with a mix of onions, peppers, and other spices.
In the early 1930s, fajitas started gaining popularity in South Texas, particularly in the Rio Grande Valley. The dish was often served at outdoor festivals, and the sizzling sound of the hot skillet was a draw for curious onlookers. Eventually, fajitas made their way onto the menus of Mexican restaurants in the United States, where they became a staple of Tex-Mex cuisine.
The name “fajita” comes from the Spanish word “faja,” which means “belt” or “sash.” This is because the skirt steak used in fajitas is cut from the beef’s diaphragm muscle, which is long and thin like a belt.
What’s the difference between Fajitas and Tacos?
The presentation makes a big difference: Restaurants usually present fajitas on a sizzling cast iron platter with seared onions, peppers, and a tortilla. Restaurant tacos are served with meat, fish, or veggies inside a tortilla, typically topped with traditional ingredients like lettuce, tomatoes, and cheese.
Another big difference is the cooking method: Chefs usually grill fajitas while they prepare tacos using any other method for meat, fish, or vegetables.
The toppings can also differ—while both can have guacamole, sour cream, and cheese, fajitas usually have more substantial grilled veggies as well.
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Prepping for fajitas~
You can certainly buy the platters to present sizzling meat on Amazon, but they’re kind of a one-hit wonder. (I listed a link below if you want to look at one. Pricey, no?) A cast-iron skillet works great during the winter. Obviously, we have Bert and his expertise on the grill during the Weekly Menu 08.16.26.
I love the family-style presentation of fajitas. The grilled meat is sliced against the grain and piled high, with another pile of veggies. A plate of tortillas and little bowls of sour cream, cheese, and guacamole round out the feast.
I can support buying little bowls. I love serving ware. I’d probably choose the white ones below; white goes with everything, and the food looks great in them.
What’s for eats on the Weekly Menu 08.16.26? Fajitas give us an excuse to start with Palomas!
I used to love a simple, spicy Paloma Cocktail, but I’m a non-drinker now, so I just drink doctored-up Fresca (as if it needs it!). Fresca over ice in a tall glass with a squirt of lime juice and a couple of rings of thinly sliced jalapeños really pops. Does it taste like it has tequila in it? Of course not. But it’s pretty, and it’s FRESCA!
The plan is chicken fajitas from the grill, but I’ve listed a family favorite on the menu for Tuesday night – Chicken Sheet Pan Fajita Salad. It’s fast, easy, and you don’t have to warm up the grill unless you want to. Dessert is Toasted Coconut No-Churn Ice Cream. If you haven’t ever tried no-churn ice cream, I highly recommend giving it a go. It’s crazy easy and very decadent.
Pops Crispy Chicken Bowls are always a favorite – chicken, mashed potatoes, some sort of veggie (I lean towards corn, but plan on mixing it up with green beans or carrots) and a healthy ladle of gravy. Of course some shredded cheddar will top everything.
WEEKLY MENU 08.16.26
RECIPE LINKS
RICOTTA MELON SALAD
TOASTED COCONUT NO-CHURN ICE CREAM
CRUMBLED SAUSAGE HOAGIES
PALOMA COCKTAILS
CHICKEN FAJITA SHEET PAN SALAD
FAJITA SEASONING
MEXICAN STREET CORN CASSEROLE
MEATBALL PARM
POPS CRISPY CHICKEN
SLOPPY JOE SLIDERS
HAM & CHEESE STUFFED FRENCH TOAST
Holy guacamole, I love fajitas!
WEEKLY MENU 08.16.26 EQUIPMENT ETC.
