Southwestern US Cuisine

The cuisine of the southwestern United States, or Southwest cuisine, is found mainly in New Mexico and surrounding states such as Arizona and Colorado.

Southwest cuisine has native American roots reaching back to the Pueblo people of ancient times. More recently, it has been influenced by the Spanish via cowboys and mestizo settlers. Southwest cuisine is related to Mexican cuisines.

Spanish settlers and their descendants brought ranch systems from Andalusia, southern Spain.

Albuquerque is a cultural center.

Ingredients

Corn has a long history of use. Originally brought from central America and planted by native Americans, it was a staple food.

Flour, introduced more recently, is popular now and has replaced corn to some extend as a staple food.

Beans have also been a major crop historically. Pinto beans and black beans are popular.

Onion and tomato are common.

Green chile, also known as hatch chile or new mexico chile, is a specialty ingredient. Specific cultivars include Anaheim pepper and Pueblo chile.

Some native cactus varieties are used: paddles and fruits are harvested from opuntia(nopal); organ cactus fruit and sour pitaya fruit can be foraged in certain areas, generally in the Sonoran Desert.

Pine nut is an indigenous ingredient that can be found in mountainous areas.

Beef and chicken are raised. Chicken eggs are commonly used. Milk and cheese are also common.

Elk and deer are sometimes hunted. Rattlesnake may be eaten on occasion.

Dishes

• salsa
• pico de gallo
• flour tortillas
• chips
• rice
• beans
• calabacitas: zuchini
• huevos rancheros
• tacos al carbon: chargrilled beef with onions and peppers on flour tortillas
• burrito
• carne asada
• enchiladas
• flan