Mexican Food (Chicken Fajitas Recipe) and Charlie Chaplin

 Mexican Food (Chicken Fajitas Recipe) and Charlie Chaplin

My first encounters with Mexican food were from a Tex-Mex perspective in America but then my parents brought me to England and I had to wait 20 years for the tortilla to float across the Atlantic with its cargo of contrasts – fish dishes from the Pacific and Gulf coasts of Mexico, exotic fruits from the dense sub-tropics, the rich meat dishes of the north and the wealth of herbs and spices from without the land.

The UK transition was not seamless however. The first Mexican restaurant in East Yorkshire in the 1980s was called “Chaplin’s Diner” and it was embellished with a glut of irrelevant Cheeky Charlie branding.

The food was paradoxically great and it opened a door of curiosity for me. Thankfully we now have a ready supply of genuine imported ingredients to create ‘the real thing’ at home.

Please do not buy the ready-made, branded preparations from supermarkets – the genuine article is so easy to make.


Chicken Fajitas Recipe

Prep Time: 10 minutes

Yield: 2


  • 2 chicken breasts filleted and sliced
  • A tablespoon of dried oregano
  • 2 Tablespoons brown sugar
  • 1 teaspoon of ground cinnamon
  • A pinch of hot cayenne
  • The juice and zest of a large lime
  • A large pale onion thinly sliced
  • A couple of colourful bell peppers (capiscums) thinly sliced


  1. Marinade the chicken in all but the peppers and onion. Fry the chicken in a pan or wok for about 4 minutes. Add the onions and peppers and continue frying for another 3 or 4 minutes.
  2. Serve as is or in a soft flour tortilla. On the side you can have guacamole, soured cream, pickled jalapeno chiles, a tomato salsa or, as here, a mango and chile salsa (very refreshing).
  3. Have fun, Erik


Marinade 1 hour to a day ahead

For Mexican food/ingredients supplies in the UK:

For Mexican earthenware supplies in the UK:

For Mexican food/ingredients supplies in the USA:


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