by Cyndy Slovak-Barton

To some, the Buda Chamber’s Fajita Fiesta might just be a day of food and fun.

The aroma of flank steaks wafting through the air and beans cooking to perfection makes for a wonderful fiesta.

Pan de campo being cooked in a Dutch oven over an open fire adds a bit of authenticity.

But to Buda Chamber Managing Director J.R. Gonzales, the Fajita Fiesta, scheduled for downtown Buda Sept. 25-26, is also about bringing a bit of education to visitors and residents alike.

The event happens to coincide with Hispanic Heritage Month, which runs from September 15 to October 15.

Gonzales said he thinks the Chamber event can not only help local businesses, but also teach a bit about the Hispanic heritage.

“It’s not all about trying to make a profit,” he said. “It’s about giving back to the community and providing opportunities for member businesses and organizations. It’s about providing area resident with family friendly entertainment, as they experience Texas cultures and history. It’s about welcoming visitors with our local hospitality and showing them everything the Buda area has to offer.”

And what could be more fun than enjoying a free event that includes music and dancing to live music by Glen Collins and the Alibis, beginning at 7 p.m. Friday night. Then at 8 p.m., The Showman Band gets the place rocking with a sock hop. The margarita contest will be held Friday night as well, with mixologists and VIP judges making the choices.

One big event that is slated for Saturday is the re-enactment of the Battle of Medina, the biggest and bloodiest battle ever fought on Texas soil. With canons and muskets, the re-enactment  is part of the educational, yet entertaining presentation that Gonzales wants the fiesta to become.

Dan Arellano, president of the Battle of Medina Historical Society, said his group is looking for extras. Anyone wishing to participate needs to wear proper attire worn during the period, whether it be Native American, 1800 Tejano, early Texas pioneer or Spanish/Mexican soldiers, he said.

The fiesta continues on Saturday, with fajita, pan de campo and charro bean cook-offs.

Top prizes of $1,000, $750, $500, $250 and $100, along with trophies, will be given out on Saturday for fajitas. Trophies and cash awards will be given out to the top three carne guisada winners.

Prize money and trophies for 1st place, and medals for 2nd and 3rd pace will be awarded in the Salsa, Pan de Campo and Charro Bean competitions.

The fiesta continues until 10 p.m. Saturday night, with live music by Shelly Lares.

The star of the show, of course, will be Sonny Falcon, who is believed to have operated the first commercial fajita taco stand. Falcon was an Austin meat market manager at Guajardo’s Cash Grocery in the 1960s. He opened his stand at the 1969 Dies y Seis Jamaica in Kyle, cooking his fajitas on an open flame and serving up the tacos to the hungry crowd. From there, he became known as the Fajita King.

Though Falcon will not compete in the event, he will serve as one of the judges.

The real story of the fajita goes back to the 1930s. When cattle were butchered during cattle roundups to feed the hands, the trimmings, hide, head and entrails were given to the Mexican vaqueros, cowboys, as part of their pay.

It’s all part of the education process, according to Gonzales. And it’s part of making the event fun.

The schedule for the event is still in the works and spots are still available for cooks and others wanting to participate in the fiesta. 

Click here for more information about the 2015 Fajita Fiesta.

Fajita Fiesta by the Numbers:

5,000: How many years salsa dates back – to the time of Aztec, Mayan and Inca civilization

21: Number of fajita teams competed in 2014

15: Number of food vendors with carnival, Tex-mex and other fares

1,000: Dollar amount of prize for best fajitas

9: Number of competitions this year – fajitas, carne guisada, salsa, pan de campo, charro beans, margaritas, showmanship, jalapeno eating contest, grito del mariachi.

18: The length of the average fajita in inches – a strip of meat from the carcass beneath the heart and lungs