Badia Fajita Seasoning, 9.5 oz

The seasoning that defines the Tex-Mex fajita platter — chile, cumin, garlic, onion, and oregano calibrated to coat skirt steak, chicken, or shrimp and hold up to a screaming-hot skillet.

Common Uses

Rub onto skirt or flank steak before grilling, then slice against the grain for fajitas with peppers and onions. Toss with chicken thighs for sheet-pan dinners. Season shrimp for tacos al pastor-style platters. Stir into ground beef for taco filling, sprinkle on roasted potatoes, or fold into a lime-and-oil marinade for portobellos. Works in quesadillas, burrito bowls, and fajita-spiced rice.

Cuisine Context

Fajitas grew out of Tex-Mex ranch cooking along the Rio Grande, where vaqueros grilled cheaper cuts of beef over open flame. The dish crossed into mainstream Mexican-American kitchens in the 1980s and became one of the most ordered plates in American restaurants. This blend is the shortcut Tex-Mex cooks reach for when the skillet is already hot.

Pro Tip

Mix with lime juice and oil 30 minutes before cooking — the acid loosens the spices into a paste that crusts beautifully on a cast-iron sear.

Ships from Doral, FL.