As George Bernard Shaw said, "There is no love sincerer than the love of food.”
Judging by the number of amazing cuisines out there, he was absolutely spot on. But ever wonder which are the tastiest of them all? MAG has cracked the curiosity and, every week, we will pick up a hot platter with foods which are worth travelling the world to gorge on. Feast your eyes and control your drooling, as here are the world's best foods…
When it comes down to Tex-Mex delicacies, one that tops the list is none other than fajitas. However, when one looks up its history, several credible stories surface, but the one thing common in all of them is the roots they share – all hail from the Rio Grande Valley of Texas. It was in 1984 when the surge in the retail price of the once humble skirt steak led to Homero Recio to carry out a study. What he found was the cooking style, either on a campfire or on a grill. It was during the cattle roundups that the beef was given out to feed the hands. The hide, meat trimmings, entrails and head were given to the cowboys as a form of payment – dishes which include barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas/arracheras (grilled skirt steak) hail their origins from this practice. Since the number of skirts per carcass were limited, fajitas remained regional for several years; only known to butchers, cowboys and their families. Commercial sales only followed in 1969 when Sonny Falcon, an Austin meat market manager set up a fajita taco concession stand. Initially fajitas were served on a sizzling platter with flour tortillas and condiments including guacamole, pico de gallo (chopped fresh onions, tomatoes, peppers, and cilantro), and grated cheese – for making tacos. It was through Falcon that Hispanics and Anglos were introduced to fajitas being sold in fairs, festivals and rodeos. One person who is not to be missed out is the German chef, George Weidmann who realised the potential of this Tex-Mex dish. He added commercial value to it by introducing it on the Hyatt Regency’s menu making it a star treat in no time. Using tender sirloin for fajitas, Weidmann’s secrets have travelled to other chains of the hotel too making it a permanent highlight.