Cookers Wanted

Best Fajitas Wins $1,000.00

Fajita Fiesta is looking for cookers and everyone is welcome. If you think you can grill up some tasty Fajitas, cook a good pot of charro beans or make a great salsa, then Fajita Fiesta is where you need to be. From backyard grillers to experienced chefs, all are welcome to compete for cash and prizes.

Cash Payouts for first place is One Thousand Dollars ($1,000.00). This fajita cook-off competition has a cash payouts for the top five (5) winners. Cookers can also compete in Jack Pot categories’ for charro beans, salsa and pan de campo.

For more information you can call the Buda Area Chamber of Commerce at (512) 295-9999. Cookers must be least 18 to participate.

You may register your team via post mail to the Buda Area Chamber of Commerce, via email to fajitafiestatexas@gmail.com, or you may hand deliver the registration form and payment to a Fajita Fiesta Cook-Off Committee or BACC Board Member.

• Set up of lodging or cooking equipment will NOT be allowed prior to registration. *If you set up prior to space assignment, you WILL be moved.
• This is an IBCA Sanctioned Cook-Off and will follow IBCA rules.
• Jackpot entry placing will not count toward the Grand Champion.
• Limit one Jackpot entry per team per item (Margaritas, Carne Guisada, Charro Beans, Homemade Salsa, Pan de Campo)
• Meat Inspection will be held on 9:00 a.m. Sunday, September 30, 2018. Meat cannot be marinated or seasoned before inspection.
• Buda Area Chamber of Commerce suggests that all contestants read the IBCA Rules prior to arriving at this event as it is an IBCA Sanctioned Event. For more information please visit www.ibcabbq.org.

Grounds / Rules

• All equipment, supplies, and personal items must fit within your designated area.
• Grease traps must be used to prevent grease drippings on the grounds.
• Please bring your own trash and take to dumpster.
• You may bring/consume your own alcohol in the designated cook-off area.
• Each team will have a 30 ft x 30 ft team space
• No electricity
• Campers are allowed
• No pets allowed

All information and Prizes subject to Change

SCHEDULE OF COOK-OFF EVENTS

Saturday September, 29 2018

Sunday September, 30 2018

JACKPOT CATEGORIES

Charro Beans

Charro beans (also known in Spanish as frijoles charros and frijoles a la charra) are sometimes translated as “Cowboy Beans.”

The Frijoles Charros is an authentic Mexican recipe for a hearty side dish that goes well with many other mexican main dishes and grilled meats; it can also be served as the main dish. In spanish, the term charros refers to horsemen, or cowboys; as the cowboy culture taking place in the mid 19th century american wild west was also quite alive in northern Mexico. This recipe was for a satisfying meal that could be made with whatever scraps of meat that came to hand, mixed with beans, eaten around a campfire.

There seems to be a dispute as to the origin of charro beans, some claim the recipe and style of cooking originated in Guadalajara, and others say it was Jalisco. Regardless of what part of Mexico this dish originated from we have Mexican cowboys and horseman to thank for this culinary delight.

Salsa

We are talking about the Salsa the sauce not about the dance. Originating in Mexico, salsa simply means “sauce” While tomatoes, onions and chili peppers, are a common ingredient in great salsa recipes, the key ingredient is your imagination and creativity. These sauces have been made for and from just about everything.

It was the Spaniards who were first introduced to tomatoes, after they succeeded in taking over Mexico (1519-1521). It was a Franciscan monk, Alonso de Molina, who first gave salsa its name in 1571. Even though the term “salsa” was coined by the Spanish, this condiment has been around since long before the Spanish were exposed to it. This condiment dates as far back as 3000 BC, to the time of the Aztec, Mayan and Inca civilization.

Aztec lords started to make a mixture of tomatoes with chili peppers and ground squash seeds. They used it as a condiment, to be eaten alongside turkey, venison, lobster, and fish.

Pan de Campo

Pan de campo, also known as “cowboy bread” or “camp bread”, is traditionally cooked in a Dutch oven or over a campfire. It is thicker than a tortilla but thinner than a biscuit, and was commonly eaten around the campfires and chuck wagons on cattle drives.

Relied on by early South Texas settlers and Mexican vaqueros to sustain themselves as they rode the range, this pan de campo has transcended its humble origins to a place of honor. In 2005 the 79th Legislature of the State of Texas passed a resolution designating pan de campo the Official State Bread of Texas.