Southwest Home Cooking
 Cuisine
of the Southwestern United States is food styled after the rustic
cooking of the Southwestern States. It comprises a fusion of
recipes for things that might have been eaten by Spanish colonial
settlers, cowboys, American Indians, and Mexicans throughout the
post-Columbian era. However, a great diversity in this
kind of cuisine throughout the Southwestern states.
Introduction
Southwestern cuisine is similar to Mexican
cuisine but often involves larger cuts of meat, and less use of
tripe, brain, and other parts not considered as desirable in the
United States. Like Mexican cuisine, it is also known for its use
of spices (particularly the chile, or Chili pepper) and
accompaniment with beans (frijoles), cooked in a variety of
manners.
Chili con carne, fajitas, certain kinds of chiles
rellenos (stuffed chilis), and various steak-chili
combinations are particularly well-known Southwestern foods. Note
that "chili" generally refers to a thick stew or soup
prepared with beans and meat, while "chile" refers to
the peppers that grow in this region and have been eaten for
thousands of years by the native people.
New Mexican cuisine 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 chili, named for the city in
New Mexico where they are grown.
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