January 14, 2011
Feel desert heat without risking heatstroke.
Large cuts of beef (chuck roast), pork roast, chicken, and the occasional rattlesnake.
Native American, Mexican, Spanish and cowboy influences and techniques are strong. Generally a high-heat method and short-cooking times.
Chile peppers of all size, shape and heat are stars of the show. Cilantro (leafy coriander), pinon nuts, pistachios, tomatillos, jicama and limes are also important ingredients.
Frijoles (particularly pinto beans), tortillas, chile rellenos, spicy corn salsas, cornbread and fresh tamales with sopapillas (a fried pastry/bready delight) for dessert.
Indigenous tribes of the Southwest have a deep impact on the region’s food. Despite the intrusion of the Spanish, European and Federal governments, the Zuni Pueblo, Mojave, Youma, Pima, Navajo, Apache and Hopi tribes remain solid. They continue nurturing their cultures while enriching the culinary traditions of the Southwest.