To find the best fajitas in Houston it is necessary to know what you could classify as the greatest. Some people believe that the marinade alone makes it truly great. There are some people who will argue that meat and the preparation is what makes the fajita great.
In the 1930s this very popular meal was created by some Hispanic ranch hands in Texas. The ranch hands received as an addition to their compensation, any and all discarded cuts of meat, such as the intestines and heads. The diaphragm was roasted on a fire and lime juice was used to marinate the meat in.
The meat roasted to perfection and was served with salsa and a hot grilled flour tortilla, this made the fajita. There are however two types of fajita meat, inner skirt and outer skirt steaks. The inner skirt is what is most commonly used today, even though the outer skirt is much more tender.
These ranch hands originally used the tender outer skirt meat. In 1988 the regulations between Japan and the US changed. This legal change allowed for them to import almost 90 percent of the outer skirts meat to Japan.
In modern times, the fajita preparation and presentation has changed a little. The meat is no longer just marinated with lime juice, but with a tasty BBQ like marinade. The meat is still grilled on a fire and served with a hot tortilla and salsa or salad, but other side dishes have also been added with the meal.
Now looking for the Best Fajitas in Houston is still an elusive situation. In this alone, there has been found that over twenty five restaurants make the finest fajita in the city. You can always find the list, and consider one these options for your next fajita meal.
In the 1930s this very popular meal was created by some Hispanic ranch hands in Texas. The ranch hands received as an addition to their compensation, any and all discarded cuts of meat, such as the intestines and heads. The diaphragm was roasted on a fire and lime juice was used to marinate the meat in.
The meat roasted to perfection and was served with salsa and a hot grilled flour tortilla, this made the fajita. There are however two types of fajita meat, inner skirt and outer skirt steaks. The inner skirt is what is most commonly used today, even though the outer skirt is much more tender.
These ranch hands originally used the tender outer skirt meat. In 1988 the regulations between Japan and the US changed. This legal change allowed for them to import almost 90 percent of the outer skirts meat to Japan.
In modern times, the fajita preparation and presentation has changed a little. The meat is no longer just marinated with lime juice, but with a tasty BBQ like marinade. The meat is still grilled on a fire and served with a hot tortilla and salsa or salad, but other side dishes have also been added with the meal.
Now looking for the Best Fajitas in Houston is still an elusive situation. In this alone, there has been found that over twenty five restaurants make the finest fajita in the city. You can always find the list, and consider one these options for your next fajita meal.
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