WEEKLY MENU 08.18.24
Tex-Mex starts the Weekly Menu 08.18.24 out right~
Our Weekly Menu 08.18.24 starts with a Tex-Mex flair because Sunday 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 08.18.24.
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.
Fajitas give us an excuse to start with Palomas!
I love a simple, spicy Paloma Cocktail with a cheese appetizer, and boy, do we have the cheese. We’re having a beautiful, simple Queso Bread Bowl to start. We’re going with the round loaf, but I won’t tell anyone if you want to sub in some corn chips. Add some good salsa for a dipping partner.
Lime Margarita bars will round out our Sunday meal. I usually lean towards cinnamon or some “fried ice cream” variation to go with Tex-Mex, but these bars look super refreshing.
Bert is back to work on the Blackstone on Monday. I’ll boil some small-ish potatoes until tender to go with the quick-cooking pork medallions. Bert can smush them on the hot griddle. They get super crispy. YUM.
It’s been a hot minute (pun intended), so we’re having super spicy Chicken Fra Diavolo on Thursday. It’s not on the menu, but some sort of cheesy/garlic bread will accompany it, too. I use leftover hamburger or hot dog rolls, slice them in half, and drizzle with olive oil, garlic powder, and Italian seasoning. The best part about using leftover rolls is that they soak up all the goodness and toast like a dream.
I’m not ready for the summer to be over yet, but I could seriously get behind some Friday night soup. We’re pressing the crockpot into service on Friday – with a relative of soup. We’re also pressing the freezer section (meatballs) and the pantry (Campbell’s French Onion Soup) into play. Easy is the best way to head into the weekend.
WEEKLY MENU 08.18.24
RECIPE LINKS
PALOMA COCKTAILS
QUESO BREAD BOWL WITH CHIPOTLE
FAJITA SEASONING
MEXICAN STREET CORN CASSEROLE
LIME MARGARITA BARS
CHICKEN FRA DIAVOLO
CREAMY PARMESAN DRESSING
SLOW COOKER FRENCH ONION MEATBALLS
Warning: Fajita cravings ahead.
WEEKLY MENU 08.18.24 EQUIPMENT ETC.
