When lost on self-guided tours of Mexico we stopped at small restaurants and roadside cafes for meals. There was usually only one entree on the menu, deliciously spiced meats, peppers and onions wrapped in warm tortillas. We were quickly convinced that this was what fajita was actually supposed to taste like.

THE MEXICAN FLAG was first flown in 1821 when independence from Spain was won. Green was for the revolution, white was for Catholicism and red was for the blood of Spanish revolutionaries. The emblem is of an eagle eating a snake while perched on a prickly pear cactus and symbolizes Mexico’s Aztec heritage.

With the growth of Tex Mex restaurant chains since then, fajita flavoring has spread rapidly in popularity. Home cooks, however, are offered only powder packets of fajita flavorings or sticky sweet, jarred fajita sauce at stores.

The flavors of these fajitas vary from manufacturer to manufacturer, some being especially awful.

All had too much sugar and salt, plenty of chemicals and none were authentic. To get that real fajita flavor, we used real fajita ingredients. Mexican chefs don’t need chemicals and factory foods like corn syrup to make their fajitas and neither do we.

When stirred in with hot food, Willy’s Mexican Fajita^tm makes a smooth, spicy and aromatic sauce that thickens, to evenly coat and cling to foods. Traditional fajita spices give the easily recognized flavor and bouquet that has popularized fajita worldwide.

Willy’s Mexican Fajita^tm works with any foods you can sauté and makes a great last-minute meal.

Willy’s Mexican Fajita^tm is: Low Calorie, Fat Free, Cholesterol Free, Vegan, No Nuts, No Dairy, No Preservatives and No Dyes, Soy, Gums or Gluten. Willy’s Mexican Fajita^tm is a good source of Vitamin A providing 10% of the “Daily Value” in each serving.

Ingredients: Organic Apple Cider Vinegar, Water, Chili Powder (Dried Peppers, Spices), Paprika, Corn Starch, Brown Sugar, Spices.

Directions: Enough to flavor 4-½ pounds of food. Shake well. Sauté food until nearly cooked. Add about 1/3 cup Willy’s Mexican Fajita^tm for each pound of food. Continue sautéing until your food is cooked and the sauce has thickened slightly. Refrigerate up to two weeks after opening.

MARINADE CURES

according to U.S News & World Report (7/12/99), researchers at the Lawrence Livermore National Laboratory in California and at the University of Hawaii have found that marinating beef, pork, chicken and fish may dramatically reduce concentrations of cancer causing agents called heterocyclic amines (HCSs) which form when foods are cooked at high temperatures.

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