top of page
  • Writer's pictureKonky's Creative Kitchen

Fajita Seasoning Blend

There's a quote from Chef Wolfgang Puck that resonates perfectly, "Most seasonings are based on family tradition". There are millions of ways you can make your very own fajita seasoning blend and it will be so special! Besides, everyone loves a good Tex-Mex fix when they see the server coming down the dining area with those hot sizzle plates of meats, seafood, and vegetables. You know you stop talking and stare. You take in that awesome smell! Well, why not do this in your home? It will be cheaper anyways, lol!

The birthplace of the fajita is at the Rio Grande border of Texas and Mexico. The cattlemen there, or Vaqueros, were given meat trimmings, entrails and heads of cattle as part of their payment for working the fields. It was a dish made for portability. You could hold one wrapped fajita in one hand while the other hand was on the horse's reins.

There is no record of one baseline fajita blend known. So, this allows for you to create your own blend! Fajita spice blends are not the same as taco seasoning blends. Fajita has more cumin than tacos. I also offer a few suggestions for how to put more heat/warmth into this as well. This recipe is a mild version.

INGREDIENTS: 2 1/2 TB Mexican Oregano 2 TB Cumin Powder 2 TB Onion Powder 2 TB Garlic Powder 1 1/2 TB Cane Sugar 1 TB Coriander Powder 1 TB Kosher Salt 1 TB Chili Powder 1/2 TB Black Pepper Powder KEY NOTE: I generally do not recommend a spice grinder for this. The warmth generated from the motor could potentially gum this up. If you do decide to use a spice grinder, only pulse this. A few pulses should be fine but the key is to not get the motor warmed up.

Simply mix all of the spices together until as smooth as possible. Fajitas ingredients are cut into strips which makes seasoning them very easy. All meats, seafood, and vegetables can take this blend in a delicious way.

FOR WARMER/MORE HEAT: Consider hot paprika, cayenne, or even dried chilies that you pulverize down into a powder. Add 1/2 teaspoon at a time, mix and taste-test to your liking

USES FOR THIS FAJITA SEASONING: Not just for dry rub, you can easily make this for marinades and even dressings and vinaigrettes. Even flavoring some olive oil with this seasoning blend would be absolutely wonderful!

©2004-2026 Konky’s Creative Kitchen, All rights reserved.

1 view0 comments

Recent Posts

See All


bottom of page