Cuisine of the Southwestern United States

It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans,[1] and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.

[citation needed] A number of casual dining and fast food restaurants specializing in Southwestern cuisine have become popular in the United States.

[citation needed] Food was slow-cooked in iron or copper pots over open fires, and the only imported items were non-perishables from New Spain—coffee, sugar and spices.

[citation needed] The expansion of the railway system allowed the importation of milled flour and corn meal, sugar, lemons, oranges and other ingredients from "the States".

[4] Southwestern food is distinguished by the use of chile peppers as the primary seasoning, first brought to Santa Fe with the arrival of the Spanish from Mexico.

[4] The cuisine of Arizona is influenced by its location and proximity to Mexico and reflects a blend of Hispanic, Native-American and pioneer culinary traditions.

The O'odham peoples cultivated crops like maize and tepary beans around the Sonoran Desert area located at the base of the Tucson Mountains.

The Sonoran hot dog is an Arizona specialty served with pinto beans, guacamole, jalapeños, salsa and layered with other southwestern flavors.

[citation needed] Meals are often accommodated with pinquitos, small pink beans that are considered endemic to the Santa Maria Valley.

[11][12] Emphasis on wild game such as Bison, Elk, Trout, and Rocky mountain oyster accompanied with local products such as Paliside peaches and Olathe sweet corn sets them apart from the cuisine of New Mexico.

[19][20] This native food style is also greatly influenced by the myriad of buffets and global restaurants in the Las Vegas area, leading to a distinctive culinary scene.

[23] Tex-Mex cuisine was first created from the early Tejano people in Texas as a mix of native Mexican and Spanish foods.