Fajitas originated in the ranchlands of South and West Texas, deeply rooted in the culinary practices of Mexican vaqueros (cowboys) in the early 20th century. The dish was born out of necessity, as these cowboys were often given the less desirable cuts of beef, particularly the skirt steak, which is a tough, flavorful muscle from the cow’s diaphragm. To make it edible and delicious, the meat was marinated, grilled over open flames, and sliced into thin strips, then served with simple accompaniments like sautéed onions and bell peppers. The word “fajita” itself comes from the Spanish faja, meaning “strip” or “belt,” highlighting the thinly cut style of the meat. Over time, this humble ranch-hand meal crossed into Tex-Mex cuisine in restaurants during the 1960s and 1970s, gaining popularity for its dramatic presentation—often served sizzling on a hot cast-iron skillet—and versatility, with modern versions including chicken, shrimp, and vegetarian options alongside the traditional beef. Today, fajitas are celebrated worldwide as a flavorful, interactive, and visually appealing dish that combines Mexican tradition with Texan ingenuity.

Ingredients
2 1/2 tbsp soy sauce or tamari or 3/4 tsp salt
2-3 tbsp lime juice
2 tsp maple syrup
2 cloves garlic, grated fine
1 1/4 tsp ground cumin (sabut jeera, jeeragam)
1 1/4 tsp smoked paprika
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 red pepper, thickly sliced
1 yellow pepper, thickly sliced
1 red onion, thickly sliced
300 gms oyster mushrooms
Avocado or guacamole
Vegan sour cream
Small bunch of coriander leaves
Lime wedges
Method
Make a marinade of the first 9 ingredients
Mix really well
Put all the peppers and onion in a large, deep baking tray
Add the mushrooms, tearing up the large pieces
Coat everything with the marinade
Set aside for as long as possible-
Pre-heat the oven to 200⁰C (390⁰F)
Bake for about 15 minutes
Give everything a good stir
Increase the temperature to 225 ⁰C (435⁰F)
Bake for another 20-25 minutes till the ingredients get a char
Put a generous amount of the filling in the middle of a tortilla (or roti)
Finish with chopped avocado, sour cream, fresh coriander leaves and a dash of Tabasco, if

Notes