Are they all different? It seems like they are all pretty much the same thing. Mexican style, marinated, and barbecued meat (usually beef) served in tortillas. The name just depends on where you are from. Or am I wrong-- are they entirely different creatures?
Also, from what cut of meat are most American Restaurant Fajitas? Most recipes I see online use skirt steak but I see that a popular cut for authentic Carne Asada is “Ranchera” or chuck steak.
Does anybody have an authentic recipe for Carne Asada-- Comparable to something I might get from a street vendor in Mexico? What cut of beef should I use? What condiments would you traditionally serve with Tacos al Carbon in Mexico?
Well they are similar, but not the same. Also each has it’s regional variations.
Typically fajitas are larger strips of steak grilled up with onions and peppers.
Carne Asada is just grilled steak, usually skirt steak, also known as arrachera. This is done either over flame, in a hot skillet or on a grill. this then can be chopped up and put into tacos. so if you ask for carne asada you are not neccissarily going to get tacos.
Al carbon is specifically over flame/coals.
Your basic seasoning changes from region to region. could be cumin, could be chilies, lime, garlic, could be as simple as salt and pepper.
Traditional condiments also depend on region. you might get beans added to the mix in the north or in the mountains, but tropical salsas at the coast. but simplest is the best IMO. Grill the meat with a little black pepper and cumin over coals, chop it up, serve with chopped white onion and cilantro in a double layer of soft, warm corn tortillas, a squirt of lime and perhaps some salsa verde.
Also for the traditionalist; no cheddar cheese, no lettuce, no hard shells, no sour cream.
hope that helps a little, there are tons of recipes online with numerous variations.
Yes, That does help. Thank you, logan 5. The reason I ask and am interested in all of this is because I occasionally muse and think over ideas for starting a vending cart business. The usual and overdone item here is, of course, the ubiquitous hot dog. But personally, I think a good taco stand could be more viable and even become a highly sucessful and sought out lunchtime icon if I handle it properly, and of course, sell a quality and authentic taco al carbon. I’m thinking of genuine, mexican, street style, tacos al carbon, but nobody really knows what that is in the Midwest, so I’d probably have to call them fajitas as part of a good marketing strategy. Everybody knows what fajitas are around here and they are really quite popular, hence my business model.
I’m trying to think out the product and condiments and am wondering what would make for the best tacos al carbon and maybe get some ideas as to product costs and and some good recipes. I’ve also kicked about tacos al pastor, but they are pork, and I feel I’d have better success offering beef and chicken “fajitas” in my local market.
Another couple of differences: Fajitas are generally served with flour tortillas; anything called tacos is served in corn tortillas. Carne asada at my grandmother’s house was always served with tortillas on the side.
Well, to add further confusion to the issue, from what I remember of Zarela Martinez’s first cookbook, she states that fajitas are specifically made with skirt steak marinaded in lime juice and perhaps garlic and grilled. Onions and peppers are not necessary to fajitas, but they are generally served with flour tortillas. In fact, here is her recipe..
Unfortunately, I don’t have the cookbook at hand so I could quote. But I swear she says fajitas are specifically made with skirt steak.
Fajitas are definitely made with skirt steak. One of my best friends in graduate school was from Texas and fajitas were her specialty. We had to go to a specific butcher here in town to buy skirt steak.
And, just to make sure, I looked fajitas up in Authentic Mexican, where my two suspicions were confirmed: 1) skirt steak is right and 2) fajitas are really a Texan thing.
[QUOTE=Pulykamell]
Well, to add further confusion to the issue, from what I remember of Zarela Martinez’s first cookbook, she states that fajitas are specifically made with skirt steak marinaded in lime juice and perhaps garlic and grilled. Onions and peppers are not necessary to fajitas, but they are generally served with flour tortillas.
In fact, here is her recipe…
Unfortunately, I don’t have the cookbook at hand so I could quote. But I swear she says fajitas are specifically made with skirt steak.
I could offer a choice between corn and flour tortillas, maybe? And the traditional fajita recipe is good, thanks for the info… I want to keep it simple, seems like the best of everything is simple.
But as a street vendor, the onions and peppers are an advantage because of the perfume. That’s one of the key successes of Italian Sausage (a secret of the carnies.).
I want to keep the condiments pure and delicious, though. No lettuce, some homemade Verde and Rojo and thin Guacamole, and that’s it.
Offering both kinds of tortillas sounds good to me. You’ll find out what the demand is for and maybe get rid of one type eventually. (I can tell you I’m always disappointed when there isn’t a choice.) Simple sauces sound good to me too. I agree that the peppers and onions are a good draw.
Here in this part of Mexico, carne asada is usually served with grilled small white onions, called cebollitas or cebolla cambray. They are bigger than scallions, about the size of a cherry tomato. It is a good idea to offer a variety of salsas. My favorite sauce is a roasted tomato, serrano chile ground in a molcajete and chopped raw white onion. Cilantro optional. Boiled beans are served as a condiment and can be ladled onto your taco.
Logan 5 described the differences between the dishes. I have to say though, that the only time I’ve had carne asada that was chopped up was when it was in tacos. When I have it on a plate the steak has never been chopped, and it’s been very thin. And tasty. Everywhere I’ve eaten it (as a plate, as opposed to tacos) has served it with scallions, lettuce and tomato, choice of tortillas (I get corn), and usually guacamole.
I made fish tacos today for the first time. I didn’t get the batter right. It was sort of a Yorkshire pudding that didn’t stick well to the fish. (I like battered fish better than the non-battered version, though I like them both.)
> Yes, That does help. Thank you, logan 5. The reason I ask and am interested in
> all of this is because I occasionally muse and think over ideas for starting a
> vending cart business. The usual and overdone item here is, of course, the
> ubiquitous hot dog. But personally, I think a good taco stand could be more
> viable and even become a highly sucessful and sought out lunchtime icon if I
> handle it properly, and of course, sell a quality and authentic taco al carbon. I’m
> thinking of genuine, mexican, street style, tacos al carbon, but nobody really
> knows what that is in the Midwest, so I’d probably have to call them fajitas as
> part of a good marketing strategy. Everybody knows what fajitas are around
> here and they are really quite popular, hence my business model.
It seems to me that the obvious thing is to call your business a taco stand. You don’t have to add “al carbon” to the name. Calling it a fajitas stand would just be confusing. If I were to see a place that called itself a fajitas stand, I would think, “That doesn’t make any sense. How could you serve plates of fajitas at a stand? If they don’t use plates, where do they put the rice and beans?” Perhaps you can offer a choice of beef or chicken at your stand, each cooked in whatever style you think would be best. Beyond that you have more choices to make. Perhaps you offer a choice of tortillas. Perhaps you offer a choice of salsas. Perhaps you offer onions, peppers, or a combination of the two.
Incidentally, where is “The Great Black Swamp”? I’ve known places that jokingly called themselves that. I know that posters think that it’s real cute to refer to their location by some clever nickname, but it’s just confusing without actually being very funny.
You could, but at that point it’s pretty much a taco to me. For me, a true fajita is very specific, and reflects Zarela’s recipe. But who says you have to be authentic?
My preference in terms of tortillas leans heavily towards corn. However, a fajita doesn’t seem right on anything but a flour tortilla.
See, I wouldn’t think that. Fajitas are very much street food. Go to Texas, especially the border towns, and you’ll see Mexicans cooking marinaded skirt steak up over hot coals on a jerry-rigged grills fashioned from cut-off oil drums and a grate. Rice and beans are not necessary for fajitas at all.
Yes, I wouldn’t actually call it a fajita stand. I’ve kicked around some different names but none of them are set in stone or really very good at this point, but most involve “taco” in the name.
I was really referring to my product, whether I should call it “taco al carbon” on the menu or “fajita”. The familiarity of fajitas might be a selling point in NW Ohio (The Great Black Swamp is a real place and geographically accurate. Wasn’t trying to be funny-- it’s deadpan.). Fajitas are synonomous with steak tacos around here and pretty much anywhere in the US thanks to Chi Chi’s and places like that, just thought it might make better marketing sense. Always good to have an instantly recognizble product.
Here in Maryland, tacos are (occasionally) street food. They’re sold from trucks. On the other hand, I’ve never seen a place selling fajitas on the street. Fajitas here are an item on restaurant menus, and they always include rice and beans on the same plate.
