Native Indians influenced cooking in every part of America but nowhere more strongly than in the Southwest. The Pueblos lived and farmed for centuries in what is now known as Arizona and New Mexico. The Spanish conquest of the Aztecs in Mexico brought another great cuisine to the U.S. Spanish cattlemen moved north with their herds and penetrated the borders of Texas, bringing both their favorite Spanish dishes and those of the Mexicans. Southwestern cooks have since developed their own version of Mexican-style cooking. This cuisine known commonly as Tex-Mex, combines Indian, Spanish and Mexican cooking.
Chili Con Carne, which purists call "bowl of red," is practically the national dish of texas. Possibly invented in a San Antonio kitchen, Chili Con Carne is a perfect example of Tex-Mex food. Beans do not intrude in the original recipe but are served on the side, along with rice. The use of chilies is, of course, fundamental.
Southwestern meals begin with tortillas, the "Bread of Mexico," and only those who have tasted them hot off the griddle know how good tortillas can be. Almost any kind of food that is not too liquid can be dumped on a tortilla and rolled up in it. This rolled combination is called a Taco, the Mexican equivalent of a sandwich. A more elegant adaptation of the tortilla is the Enchilada. Enchilada means "filled with chili," although these baked, stuffed tortillas are often served filled with chorizo sausage, cheese and/or other ingredients. Chimichangas are deep-fried, stuffed tortillas served with shredded lettuce, sour cream, guacamole and chili sauce.
Frijoles Refritos, refried beans, are the basis for many recipes and help to bind the other toppings piled on a tortilla. Chilis Rellenos, battered fried chilis with cheese filling; Nachos, tortilla chips, dipped in melted cheese and sprinkled with hot blistering jalapeno peppers; and Guacamole, a dip made from avacado and spices are all favorite Tex-Mex foods.
Empanada, a turnover usually filled with mincemeat or fruit preserves; Sopapillas (sofa pillows), deep-fried puffs sprinkled with sugar; and Bunuelos, another doughnut-like sweet are all examples of Southwestern desserts. Flan, a baked custard, is a light and creamy dessert typical of Mexican, and therefore, Southwestern cooking.
SOUTHWEST
page 9 of 13
By Mary Eccher
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