Delicious Southwest Home Cooking
Southwestern Cooking 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,
American Indians, 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, 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
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.