Southwest Food
The Southwest region of the United States is an area comprised of a perfect fusion of Native American, Mexican, and Spanish cultures. Even contemporary Southwestern cuisine is deeply rooted in these cultures' traditions, offering food lovers a uniquely perfect mix of bold spices and mild ingredients.
The Heritage of the Southwest
In the Southwestern United States, typical ingredients used in native dishes include chilies, corn, tomato, squash, beans, and avocados. Spanish settlers of this region adapted the various farming techniques original to the Navajos, Aztecs, and other Native American tribes and eventually, the settlers included cattle and pigs into their typical diets.
There are quite a few Southwestern dishes credited to the Spanish settlers of this area. For instance, the Spanish were responsible for the classic and tasty red-wine/fresh fruit combo beverage known as Sangria that originally came from their wine grape plants. Meat-laden dishes and thick stews are staples of Southwestern cuisine. Some parts of the Southwest included roasts, hearty soups, and crock pot meals made from the freshwater fish and wild game hunted by the natives.
Southwestern Styles
Southwestern cuisine as a whole encompasses a wide scope consisting of many regional traditions. Some examples of subdivided Southwest food include Cal-Mex, Tex-Mex, Sonoran Style, and New Mexican Style. The popularity of Southwestern dishes began to climb after the closing of the infamous Mexican-American War. Ever since it reached the national level, it has even influenced the tastes of Americans everywhere.
Out of all the different Southwestern cooking styles, the most popular is Tex-Mex. This type of food meshes common ingredients found in both traditional American and Mexican meals and places a heavy emphasis on melted cheese, beef, spices, tortillas, and beans to create well-known dishes like fajitas and chile con queso. Another style of cuisine is the New-Mexican. This style was developed in Mexico before the country succumbed to US acquisition. In many dishes, green chilies are utilized, giving the New-Mexican style a unique flavor.
The Popular Southwestern Ingredient--Chilies
When it comes to Southwestern US food, it is all about heat, spice, and flavor, which is why native chefs embrace chilies in almost every dish they create. There are more than 200 varieties of chilies currently known and all have been used in Southwestern meals for several thousand years. The potency of a chili can range from mild to overwhelmingly hot, depending on the type. Despite the popular belief, a chili's color is not a determinant of its spicy factor. It is actuality the capsicum, which is located inside of the chili and contains the its ribs and seeds. It is s common practice to remove the capsicum in order to reduce a powerful chili's heat.
Broad Yet Distinctive
The cuisine of the Southwest is inspired by a variety of diverse cultures and although it encompasses such as broad scope, the many regional styles give this regional food distinctive character that is an extension of each Southwestern culture. It is its combination of colors, flavors, smells, and spices that give Southwestern food a particularly interesting and satisfying flare.
NYC Restaurants
