Cuisine of the Southwestern United States
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The cuisine of the Southwestern United States is food styled after the rustic cooking of the
Southwestern cuisine is similar to
As with Mexican cuisine, Southwestern cuisine is also largely known for its use of spices (particularly the chile, or
History
When New Mexico was still part of
All cooking was done at home by women who toasted whole spices and ground corn by hand using metates. Hunters made "jerky", in the style of New Mexican carne seca, with game meats, fish and wild birds. Fruits and vegetables were sun-dried in preparation for the winter.[citation needed]
Food was slow-cooked in iron or copper pots over open fires, and the only imported items were non-perishables from New Spain—coffee, sugar and spices.[citation needed]
The expansion of the railway system allowed the importation of milled flour and corn meal, sugar, lemons, oranges and other ingredients from "the States".[clarification needed]
Traditional ways of cooking were eventually replaced by iron stoves. The basic chile, beans and corn dishes from Mexican cuisine evolved over time and in modern form often substitute extremely hot peppers and condiments for the subtle, balanced spicing of authentic Mexican cuisine. Native Americans and Hispanos developed the earliest forms of New Mexico chile to supplement this taste.[citation needed]
By the early 20th-century tostadas, "chile joints" and home-cooked "chile suppers" and tamale vendors had become part of the cultural landscape.[3]
Characteristics
The staple ingredients of Southwestern cuisine are
Southwestern food is distinguished by the use of
Chile peppers are used as a topping for virtually every dish from pizza to bagels, or just fried tempura and eaten whole. Most dishes, from burritos to scrambled eggs, are served with plentiful amounts of chile sauce.[4]
States
Arizona
The cuisine of Arizona is influenced by its location and proximity to Mexico and reflects a blend of Hispanic, Native-American and pioneer culinary traditions. The
Local dishes include
Tucson, Arizona became the first American city to receive the designation of "City of Gastronomy" by UNESCO.[7]
Restaurants use local ingredients, many grown with heirloom seeds distributed by non-profit organizations like Native Seeds/SEARCH.[5] Salads and salsas are made with cholla cactus, gathered and dried at the San Xavier Indian Reservation.[8]
California
Santa Maria-style barbecue is a regional traditional cuisine rooted in the
Colorado
The traditional Cuisines of
Nevada
The indigenous cuisine of Nevada is mainly New Mexican as well as Utah influenced Mormon foodways, these remain popular with Nevadans. New Mexican restaurants have success in the state, take for example the Las Vegas Valley area with Carlito's Burritos and former Garduño's locations, like Carlito's Burritos offer New Mexico green chile roasts in early Autumn.[19][20] This native food style is also greatly influenced by the myriad of buffets and global restaurants in the Las Vegas area, leading to a distinctive culinary scene.[21]
Other foods such as Basque cuisine also have a presence in the area, with many Basque restaurants in Las Vegas, and a Basque festival in Elko. There are some California influences, like the Picon Punch beverage not often found outside Nevada in modern times.[22]
New Mexico
The most prevalent cuisine type of New Mexico is that of the cuisine originating in the historical region of Santa Fe de Nuevo México, with New Mexican cuisine continuing to be a blend of traditional foods of the Puebloans and Hispanos of New Mexico with modern American and Mexican influences.[23]
Texas
Tex-Mex cuisine was first created from the early
Utah
Potatoes were the first crop planted by the pioneers when they arrived in the
Veterans of the
In modern times Utah is not noted for its culinary traditions except its fry sauce, a mix of ketchup and mayonnaise that is served with nearly everything.[26]
Southwestern dishes
- Albondigas de pollo
- California burrito
- Arizona cheese crisp
- Burrito
- Cactus fries
- Chili con carne
- Chili con queso
- Chile relleno
- Chimichanga
- Enchilada casserole
- Enchiladas
- Fajitas
- Flan
- Huevos rancheros
- Jalapeño poppers
- King Ranch chicken
- Menudo
- Nachos
- Mexican-influenced breakfast burrito
- Pozole
- Quesadilla
- Rice and beans
- Salsa
- Slopper
- Sopapillas
- Tacos
- Tamale pie
- Taquitos
- Tostadas
See also
- Elia Aboumrad
- Jackie Alpers, author of the Taste of Tucson cookbook
- Jane Butel, author on the subject
- Susan Feniger, author, television host and co-proprietor of the famed Border Grill
- Mary Sue Milliken, author, television host and co-proprietor of the famed Border Grill
- Stephan Pyles, author and restaurateur
- Aarón Sanchez
- Marcela Valladolid
- New Mexican cuisine
References
- ^ "Native Americans." (cached version). Ed101.bu.edu Archived 2011-08-24 at the Wayback Machine. Accessed July 2011.
- ^ Neudorf, Samantha (January 4, 2014). "America's 15 best Tex-Mex chain restaurants". USA Today. Archived from the original on May 21, 2022. Retrieved December 1, 2022.
- ^ Fergusson, Erna (1934). Mexican Cookbook. University of New Mexico Press.
- ^ a b "A Cheat Sheet to Southwestern Food". Eater. 23 January 2019.
- ^ a b "What Makes Tucson Deserving of the Title of the United States' First Capital of Gastronomy". Smithsonian Magazine.
- ISBN 9781423600220.
- ^ "About". Tucson City of Gastronomy. Retrieved 2023-11-07.
- ^ "Tucson Becomes an Unlikely Food Star". The New York Times. August 23, 2016.
- ^ "Santa Maria Style Barbecue". Pinquito Bean Recipes. Retrieved 2021-11-10.
- ^ "Advantages Of Custom Homes". santamariavisitor.com. Retrieved 2021-11-10.
- ^ "Journeying through a History of Colorado Food". History Colorado. Retrieved 2021-11-10.
- ^ Ryan. "Colorado Cuisine: From Traditional Food to Porno-Molecular Gastronomy". Savage Minds. Retrieved 2021-11-10.
- ^ "9 Colorado Famous Foods". Rocky Mountain Food Tours. 2021-09-01. Retrieved 2021-11-10.
- ^ Annie (2015-06-04). "11 Foods And Drinks Everyone in Colorado Absolutely LOVES". OnlyInYourState. Retrieved 2021-11-10.
- ^ "Garcia Bolita". Native-Seeds-Search. Retrieved 2021-11-10.
- ^ "The Heart of Pueblo Chile". Colorado Country Life Magazine. 2019-08-31. Retrieved 2021-11-10.
- ^ "Hatch or Pueblo? New Mexico Fires up Chile Rivalry with Ad Blasting Colorado". 4 September 2019.
- ^ "Old Fashioned Colorado Green Chili". Denver Green Chili. 2014-01-30. Retrieved 2021-11-10.
- ^ Rinella, Heidi Knapp (August 6, 2020). "Sprouts won't roast Hatch chile this year, but Carlito's Burritos will". Las Vegas Review-Journal. Retrieved October 9, 2022.
- ^ "Garduños at Fiesta Rancho". Thrillist. October 5, 2017. Retrieved October 9, 2022.
- ^ Arrascaeta, Christina (February 5, 2020). "Three Nevada Restaurants Are Among The Top 100 Places To Eat In America This Year". OnlyInYourState. Retrieved October 9, 2022.
- ^ "The origin of the Picon punch, a quintessential Western cocktail". Reno Gazette-Journal. August 10, 2017.
- ^ Galloway, Lindsey (February 27, 2012). "The backbone of New Mexican cuisine". BBC Travel. Retrieved April 6, 2023.
- ^ Pruitt, Sarah (September 3, 2020). "Tracing the History of Tex-Mex". History. Retrieved February 12, 2024.
- ^ Cheney, Brock. Plain by Wholesome: Foodways of the Mormon Pioneers. University of Utah Press. p. 26.
- ^ "Utah ranks 47th for states with the best food scenes, travel site says". KUTV. November 6, 2020.
Further reading
- Nusom, Lynn (1999.) "Authentic Southwestern Cooking." Western National Parks Association. ISBN 1-877856-89-4
- Curtis, Susan (1995.) "The Santa Fe School of Cooking Cookbook: Spirited Southwestern Recipes." Gibbs Smith. ISBN 0-87905-873-0
- Sedlar, Rivera John (1994) [1] {{ ISBN 978-0-671-61162-0}}