The word fajita originally referred to a particular cut of beef. It was tough and benefited from marinating before cooking. Being tough, it was left to the vaqueros or cowboys to eat, and in true outdoor style it was often grilled over open flames or on a hot plate. The mesquite brushwood that grows endemically throughout north Mexico and Texas was used for the fires and imparted a wonderful, distinct flavour to the food. In traditional fashion the strips of fajita beef would have been eaten wrapped in a tortilla with hot sauce and guacamole if avocados were to hand.

In the late 1970's a canny restauranteur in San Antonio, Texas opened the Mi Senor restaurant with a menu featuring a selection of fajitas.

These were not the humble Mexican fare. Instead he brought large sizzling skillets of stir-fried beef or chicken strips, even large prawns and pork strips with grilled or fried peppers and onions to the table and accompanied these with tortillas, salsa and guacamole.

Fajitas became an instant success - the theatre and fun of filling and rolling your own meal, matched with delicious flavours, was irresistible. The fame and popularity of fajitas spread like wild fire across the United States and across the world making it today the most popular Mexican dish on any menu.

So, why not try making your own?

Follow these four easy steps and we can promise you the best Fajitas possible:

1. Heat a heavy based frying pan until very hot before you begin cooking.

2. Season your chosen meat/fish (chicken, beef, pork or fish) and vegetables with our Discovery Fajita Seasoning

3. Fry the onions, peppers and your chosen meat or fish. You want the edges to go dark brown, even slightly black in places, as the sweetness they develop as they caramelise will make them taste really delicious.

4. Make sure your tortillas are warm so they roll perfectly.

But most importantly, enjoy them with a crowd of friends or family!