National Fajita Day

National Fajita Day

Happy National Fajita Day!!

Today we celebrate the Fajita!

Fajitas date all the way back to the 1930’s, though they became more popular & widespread on menus and in cookbooks closer to the 1980’s.¹ In the 30’s, hard working proverbial cowboys, also known as “vaqueros” in Southwest Texas started these fajitas by taking leftover scraps of beef and cooking them over an open grill, adding in guacamole, Pico de Gallo and spices to make this meal become a staple in the region.


Fast-forward to 1982, chef George Weidmann, the opening chef of the Hyatt Regency in Austin, recognized the commercial potential of fajitas. The chef put "sizzling fajitas" on the menu of the Hyatt's restaurant, and soon that signature dish made it the most profitable restaurant in the Hyatt chain! He of course started using more tender cuts of meat and other various grilled items to elevate the dish.


Over time,fajitas became popular throughout the entire world. However, the more popular the fajita became, the further it strayed away from the original recipe. Fajitas ultimately became a popular Nineties fast-food item, thanks to chain-restaurants such as Jack in the Box and Taco Bell.¹ Many restaurants started to substitute and offer other cuts of meat and added grilled items such as chicken, shrimp, and vegetables. Toppings really boosted this dish up (and blurred the lines) further... Cheese, tortillas, sour cream, guacamole, etc.¹ And that’s where the fajita stays today!Interesting stuff, hey!? How do you like your fajitas?!

With so many different variations of the fajita, I chose to share my absolute favorite recipe with you all!  

Check out my Chicken Fajita recipe below!

Recipe: Chicken Fajitas

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Makes: 8-12  Servings


  • 2 large Chicken Breast or Chicken Strips
  • 4 Bell Peppers, mix of colors (red, yellow, orange, green)
  • 1 large Red Onion (chopped)
  • Small Tortillas (flour or corn)

Marinade for the Chicken:

  • 2 tbsp Olive Oil
  • 3 Tbsp Brown Sugar
  • 2 Tbsp Orange Juice
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Soy Sauce (I always use Bragg’s Amino Acids)
  • 2 Tbsp Lime Juice
  • 2 Tsp Liquid Smoke
  • 1 ½ Tsp Cumin
  • 1 Tsp Chili Powder
  • ¼ Tsp Pepper
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • ½ Tsp Dried Oregano 
  • ½ Tsp Smoked Paprika
  • ½ Tsp Chipotle Chili Powder


  • Hamama Microgreens of your choice
  • Hamama Green Onions
  • Cheese of your choice
  • Chopped Tomatoes
  • Cilantro
  • Beans
  • Salsa or Sauce
  • Guacamole or plain Avocado
  • Lime Juice


  1. Start with adding the marinade together and whisk together until well combined. Remove 2 Tbsp of the marinade and place in the fridge for later.
  2. Get out your chicken and a large zip lock bag and add your chicken and marinade. Shake well until the chicken is fully covered. Place the marinated chicken in the refrigerator for 6 hours or overnight. I think it’s best to leave the chicken overnight because you get the best flavor when you do that.

3. When your chicken is ready, take it out of the fridge and let sit at room temperature for 15 to 30 minutes.

4. Add the chicken to a medium skillet and add a drizzle of olive oil to the pan. Turn on medium high heat and cook the chicken on both sides until cooked through. Once ready, turn off the heat and set aside.

5. In a large skillet, drizzle olive oil in the pan and add in the bell peppers, onion and the 2 tbsp of marinade you left and mix to combine. Cook until somewhat sauteed.

6. Next toss in the chicken with the veggies and cook until nice and brown and marinated. I like to let the chicken get a little crispy before turning off the heat. 

7. Lastly, you will want to assemble your yummy dish! Get out your tortillas and garnish with your favorite Hamama microgreens, cheese, tomatoes, sauce, you name it!!! This marinade is to die for. Anything and everything is great with these fajitas!


1. Wood, V. B. (n.d.). Fajita history. Food - The Austin Chronicle.

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