In Tex-Mex cuisine, what cut of beef is traditionally used for fajitas?

Traditional Tex-Mex fajitas use skirt steak as their characteristic cut of beef.

The word fajita comes from the Spanish faja, meaning “belt” or “sash,” referring to the long, narrow shape of the diaphragm muscle. Mexican and Texan meatworkers historically cooked this inexpensive cut over a fire, often after marinating it and slicing it across the grain.

Modern restaurant fajitas may use chicken, shrimp, pork, or other beef cuts, but those are later variations rather than the original preparation. The sizzling platter presentation, with tortillas and toppings such as onions, peppers, salsa, and guacamole, is especially associated with Tex-Mex restaurants.

Skirt steak can be chewy if sliced incorrectly. Cutting it thinly across the grain shortens the muscle fibers and makes the cooked meat easier to eat. Flank steak is sometimes substituted, which explains a common mix-up, but it is not the traditional cut named by the dish’s history.