Cuisine of the Southwestern United States

American cuisine
Part of a series on
Regional cuisines Northeastern New England New Jersey New York City Philadelphia Midwestern Chicago North Dakota Omaha Mid-Atlantic Pittsburgh Southern (list) Cajun Floribbean Kentucky Louisiana Creole Lowcountry New Orleans Soul food (list) Oklahoma Texas Tex-Mex Western California California fusion Pacific Northwest Rocky Mountain Southwestern New Mexican Other Hawaiian Military rations Puerto Rican Roadkill Tailgate party
History Chuckwagon Culinary Revolution Thirteen Colonies
Ingredients and foods List of American foods Blueberry Corn Okra Pecan Potatoes Pumpkin Sunflower seed
Styles Barbecue in the United States Kansas City Memphis North Carolina Oklahoma Santa Maria St. Louis Texas Fast food Fusion New American Pizza in the United States
Ethnic and cultural American Chinese Greek-American Italian-American Jewish Native American Pennsylvania Dutch Tlingit Scandinavian
Holidays and festivals Christmas Thanksgiving
United States portal Food portal

A pot of Chili con carne with beans and tomatoes

Corn

The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It is also known to be very popular in the west coast state of California. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans,^[1] and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.

Southwestern cuisine is similar to Mexican cuisine but often involves larger cuts of meat, namely pork and beef, and less use of tripe, brain, and other parts not considered as desirable in the United States. As with Mexican cuisine, Southwestern cuisine is also largely known for its use of spices (particularly the chile, or Chili pepper). Recently, several chains of casual dining restaurants specializing in Southwestern cuisine have become popular in the United States.

New Mexican cuisine is known for its dedication to the chile (the official "state question" is "Red or green?" which refers to the preferred color of chiles), most notably the Hatch chile, named for the city in New Mexico where they are grown. Part of the New Mexican cuisine is smothering each dish with either red chile, green Chile or both (mixing of both is referred to as "Christmas"). And the usage of pork or beef. The New Mexican Cuisine is most popular in the southwestern states of New Mexico, Colorado, and Utah. Texas has a version, Tex-Mex cuisine, while Arizona's style of Southwestern cuisine is often called Sonoran.

States

Southwest and Tex-Mex cuisine are also present in other states such as Oklahoma, Illinois, Oregon, and Washington.

Southwestern dishes

Black beans

A burrito with red chile, often referred to as a "smothered burrito"

References

↑ "Native Americans." (cached version). Ed101.bu.edu. Accessed July 2011.

Cuisine of the United States

Historical	Cuisine of the Thirteen Colonies

Regional	List of regional dishes of the United States Allentown, Pennsylvania Appalachia California Cincinnati Kentucky Hawaii Mid-Atlantic Midwestern Chicago New England New Mexico New Orleans New York City Omaha Pacific Northwest Philadelphia Puerto Rico Southern Cajun Creole Lowcountry Texas Barbecue in Texas Tex-Mex Floribbean Southwest Western

Ethnic	American Chinese Greek American Soul food Native American Pennsylvania Dutch Italian American Tlingit

List articles	American foods American breads American cheeses American desserts American regional and fusion cuisines American sandwiches Foods of the Southern United States Soul foods and dishes

Miscellaneous	Barbecue Christmas food Fast food

Cuisines

Regional	African North West list Americas North South list Asian Central South list Bengal Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian Angolan Argentine Armenian Ashanti Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Mongolian Moroccan Mozambican Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu American Chinese Arab Assyrian Balochi Balinese Batak Berber Betawi Buddhist Cajun Cantonese Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Greek American Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia - version of the Tuesday, May 03, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Cuisine of the Southwestern United States

States

Southwestern dishes

See also

References

Further reading