Cuisine of the Southwestern United States

rdf:langString Cuisine of the Southwestern United States

rdf:langString The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, 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). A number of casual dining and fast food restaurants specializing in Southwestern cuisine have become popular in the United States. New Mexican cuisine is the most popular in the states of New Mexico, Colorado, Northern Arizona, Southern Nevada and Utah. It is known for its dedication to the New Mexico chile, the majority of the crop is grown in Hatch, New Mexico. Part of New Mexican cuisine is smothering each dish with either red chile, green chile or both (mixing of both is referred to as "Christmas"), and usage of pork or beef. Beyond just chile it also includes flavors such as piñon, and dishes such as breakfast burritos, biscochitos, and sopapillas. Texan cuisine has a Southwestern cuisine called Tex-Mex, while Arizona's style of Southwestern cuisine is often called Sonoran, since the Sonoran Desert covers a third of the state.