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Cuisine of the Southwestern United States

Southwestern cuisine is food styled after the rustic cooking of Texas, Oklahoma, New Mexico, Arizona, Nevada, Utah, and Colorado. It comprises a fusion of recipes for things that might have been eaten by cowboys, Native Americans, and Mexicans throughout the post-Columbian era.

Southwestern cuisine is heavily influenced by Mexican cuisine but involves more large cuts of meat. This style of cuisine is knows for its use of spices, particularly Chili pepper and Tabasco sauce. Chili con carne and fajitas are particularly well known South western foods. Recently, several chains of casual dining restaurants specializing in South western cuisine have become popular in the United States.

As more immigrants from Mexico travel to the south west seeking "The American Dream", more southwestern restaurants open, and boom.

New Mexico is known for its dedication to the chili (the official "state question" is "Red or green?", which refers to the preferred color of chilis), most notably the "hatch" chile.

Southwestern dishes:

• Salsa
• Chili con carne
• Chili Colorado burrito
• Rattlesnake fillet
• Rice and beans

See:
• Tex-Mex cuisine
• Southwestern cuisine

• Culinary Schools
• Culinary Institute of America
• French Culinary Institute
• Le Cordon Bleu Cooking School

• Cuisine
• List of American Foods
• Cuisine of the United States

• Cooking
• Olive Oil
• Sydney Smith's salad dressing
• Anchovy
• Bisque
• Cooking
• Iron Chef
• Iron Chef America
• Foie Gras
• Asparagus
• Shrimp
• Oysters
• Mollusk
• Seafood
• Ceviche of Shrimp and Sea Bass
• Chili Pepper
• Habanero
• Sushi

• How to Cook Oysters
• Breaded Fried Oysters

• Coffee: Historic Beverage and Great Gift
• Recipe: Grilled Tuna Steak 1
• Grilling Tuna Steak for a Simple Gourmet Meal

• Julia Child Gourmet Cook

This article is licensed under the GNU Free Documentation License.
It uses material from the Wikipedia article "Southwestern cuisine".