Want something colorfully different for the holidays this year? Why not venture South of the Border for a Mexican tradition that has become a staple on many north of the border menus.
 The origin of fajitas is argued with both Mexico and West Texas staking claims. Most agree the traditional fajita meat is steak, but modern varieties have also turned to leaner ingredients like chicken, pork, turkey, and shrimp.
 In the 1930s and 40s, workers were given the less-expensive cuts of meat as partial payment for their services in butchering steers. Because of this, they had to develop ways to prepare the tough meat cuts given them. In Spanish, fajita is a form of the word, “faja,†meaning “belt†or “girdle†in English and, hence, the skirt steak was called fajita meat.
 Purists in Texas still say the skirt steak is the only true fajita meat.
Gourmet’s Festive
 Holiday Fajitas
  The traditional steak fare starts with 2 pounds of steak cuts. Chuck or shoulder roast works well after being trimmed of fat with scissors or a sharp knife. Other meat or shrimp may be substituted.
 Marinate the meat for at least 2 hours (preferably overnight) in the refrigerator in a marinade of 4 tablespoons of malt vinegar and 2 cups of a commercial marinating sauce such as Lawry’s Baja Chipolte or World Harbor Mexican Style Sauce and Marinade.
 The marinated meat can be charred on the grill or pan-seared using a light covering of canola oil.
 When the meat starts to darken, add 3 cups of thinly sliced red, yellow, and green bell peppers, along with 1 1/2 cups of sliced onions and the meaty portions of 2 medium tomatoes.
 Place meal-sized portions on individual pre-heated iron fajita skillets or heated dishes and squeeze lemon juice over them.
 Dinner guests can wrap them in flour tortillas or, for healthier fare, whole grain tortillas. Condiments may include cheese, sour cream, pico de gallo, guacamole, chopped tomatoes, or chopped avocados.
 The festive colors will make a sizzling success of a holiday or any other meal