Question: What type of cuisine are fajitas?
About the article "Fajita", section "Abstract".

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Tex-Mex refers to a style of cooking that combines traditional Mexican cuisine with American tastes and cooking techniques.
Tex-Mex cooking differs from traditional Mexican cooking in using meats (like ground beef), melted cheeses, and spices more suited to the American palate.
Tex-Mex cuisine has influenced what is often called "Mexican" cuisine in many parts of the U.S. Dishes associated with Tex-Mex cooking include nachos, tacos, fajitas, quesadillas, chimichangas, and burritos.
Texas caviar is a Tex-Mex black-eyed pea salad invented and commonly served in Texas. 
Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added.
Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas.
Dishes such as Texas-style chili con carne and fajitas are all Tex-Mex inventions.
Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin (common in Indian cuisine, but used in only a few central Mexican recipes). 
A skirt steak is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender and it is usually priced by its flavour rather than the tenderness because its flavour is better than its tenderness.
Skirt steaks are not to be confused with flank steaks because they are near the sirloin and shank.
Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for fajitas and arrachera.
In the United Kingdom it is often used as filling for Cornish pasties as well as vegetables such as carrot and potato.
In Chinese cuisine it is used for stir-fries, in Spanish cuisine the steak is made for churrasco and Italian cuisine use skirt steak for making bolognese sauce as well as with tomatoes. 
Ninfa's historically specialized in Tex-Mex and "Norteño" style Mexican dishes.
Ninfa Laurenzo drew inspiration from the cooking of her mother, who was a Mexican, and from Laurenzo's own travels to Mexico City.
The food had an Italian influence because Laurenzo's deceased husband.
Domenic Thomas Laurenzo, was an Italian American.
Mozzarella, olive oil, and parmesan were used as ingredients.
The signature dish was "tacos al carbon," which later became called "fajitas."
The Ninfa's fajitas included chopped, char-grilled beef fillets placed in handmade flour tortillas.
Ninfa's used a smoky marinade in the beef fajitas.
The restaurant popularized fajitas in the Houston area.
This dish was so influential that, by 2001, just about all Tex-Mex restaurants in Houston served a version of the Ninfa's fajitas.
The second most popular dish was the "Green Sauce," an avocado and tomatillo sauce.
When a customer had asked for "salsa verde," Ninfa Laurenzo created the "Green Sauce" at the spur of the moment.
Ninfa Laurenzo's son Roland later offered a modified version of this dish at his own restaurant, using pureed avocados, tomatillos, cilantro, garlic, and jalapeños.
Patricia Sharpe of "Texas Monthly" said that Roland's version was a "creamier, more luxurious potion" than his mother's original recipe.
Ninfa's also offered stuffed jalapeños.
The stuffed jalapeños became a menu item at Tony Mandola's Gulf Coast Kitchen, operated by Phyllis Laurenzo Mandola, one of Ninfa Laurenzo's daughters, and her husband Tony.
In 2004 Sharpe said that, at the original Ninfa's, the beef fajitas "still have their old magic" and that the flour tortillas, still made to order in-house, "are truly carb-addictive."
She said that the chicken fajitas "have lost their luster."
After Neil Morgan took over the chain in 2006, chef Alex Padilla added some new menu items including crab cakes with poblano sauce and Spanish lobster in tequila butter sauce.
Padilla also said that the restaurant would grind its own beef brisket for its crispy tacos and use fresh tomatillo in the green sauce.
The original Ninfa's includes several torta sandwiches, including the fajita burger, which consistently is positively reviewed.
By July 2012 the restaurant introduced three new tortas, Al Pastor, Chicken Adobo, and Puerca (Pork). 
Taco Cabana is an American fast casual restaurant chain specializing in Mexican cuisine.
A wholly owned subsidiary of Fiesta Restaurant Group, Inc, it is headquartered in San Antonio, Texas.
As of May 2013, Taco Cabana had 165 locations throughout Texas, Oklahoma and New Mexico.
Most Taco Cabana restaurants have a drive thru and many are open 24 hours a day and for most of the chain's history all locations were painted in the company's signature pink.
Taco Cabana is known for its interior, semi-enclosed and patio dining areas.
Most menu items are handmade daily on site in open display cooking areas including fajitas on an open-flame grill and tortillas made in-house.