Cuisine of the Southwestern United States
Food eaten in the southwestern United States
Cuisine of the Southwestern United States
The cuisine of the Southwestern United States is food styled after the cooking of the Oasisamerican Native Americans, Hispanos of New Mexico, caballero, cowboys, hillbillies, and Mexican Americans. One such style within the Southwest is New Mexican cuisine, named after the state of New Mexico and the Southwest's historical naming convention of Nuevo México. It is most popular in the states of New Mexico, Colorado, Arizona, Southern Nevada and Utah. This cuisine is known for its use of New Mexico chile; the majority of the crop is grown in Hatch, New Mexico. A hallmark of New Mexican cuisine is smothering dishes with either red chile, green chile, or both (a combination referred to as "Christmas"). Beyond chiles, it incorporates flavors such as piñon, and dishes such as breakfast burritos, biscochitos, and sopapillas. Another popular variety is the Tejano foods from Texan cuisine, called Tex-Mex, which includes dishes like fajitas and from Texan barbecue. Additionally, parts of Arizona’s...
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