Page 248 - (DK Eyewitness) Travel Guide - Southwest USA & National Parks

246  TR A VELERS ’ NEEDS WHERE T O EA T AND DRINK  247

The Flavors of the Southwest Native American
Specialties
Southwestern food reflects the region’s strong Hispanic and Native cultures. There are few specifically
One of the pleasures of a visit to the region is discovering the great variety Native American restaurants.
of dishes available, made with the freshest ingredients, and cooked with Indian fry bread – a flat, fried
dough served with sweet or
expertise. Those with tender tastebuds need not fear the chili pepper, savory toppings – is often sold
which is at the heart of the cuisine – chilies can pack a powerful bite, at food stands outside tourist
but milder varieties add flavor without heat. Most menus in restaurants attractions or at events. Navajo
frequented by tourists provide an explanation of the dishes, and staff tacos are made with a base of
are happy to offer advice. The region’s other great staple is beef, and fry bread rather than tortilla.
there is no shortage of good steaks and burgers in most areas. Kidney beans Hopi piki bread is made from
ground corn and boiling water
Mural on the wall of a café in Tucson’s Presidio Historic District and is cooked in a thin layer
depends on the variety of chili, Very hot varieties include over a hot surface. At festivals,
how many seeds it contains, cayenne and habanero. This is popular, and the quality is tomato-based with chili added special foods may be offered to
and on the soil conditions that ranching country, so sirloins, high since fresh fish is flown in as a spice. New Mexican sauces visitors, such as fried rabbit meat,
year. Restaur ants used by locals T-bones, and other cuts of steak from California. use puréed green or red chili or Three Sisters Stew, made
generally serve hotter chilies are in plentiful supply, and diluted with water; garlic, salt, with corn, beans, and squash.
than those catering to tourists. regional cooking features some and sometimes herbs for
If you’re unsure, many places great meat dishes. Carne asada Ingredients seasoning, and flour to thicken, WHAT TO DRINK
will serve a little dish of each means roasted or sometimes The main ingredients of are added too. Meat may also
on the side – this is known grilled meat, while carne seca is Southwestern cuisine are be added. Mexican food and its Beer is known to cool burning
as “Christmas.” There are beef that has been dried in the similar to those found in Anglo version, Tex-Mex, are chili mouths, and popular brands
more than 100 types of chili sun before cooking. Poultry Mexican cooking, including found all over the Southwest. include San Miguel, Corona, and
Tecate. A margarita, a tequila
available, including jalapeño, also appears in many regional corn, beans, cheese, tomatoes, cocktail served in a salt-rimmed
poblano, mulato, and chipo tle. dishes. Fish and seafood are and, of course, chili. But there glass, is a typical aperitif. California
Prime beef steaks on the griddle at a the similarity ends. New wines feature on most wine lists,
Southwestern barbecue Poblano Dried mulato Fresh Classic New Mexican cuisine has its roots but consider trying some of the
Dried Serrano habaneros Mexican in the Pueblo culture, whose little-known regional wines. There
Southwestern Food habanero Jalapeño foods and cooking methods are small wineries in southern
were adapted by early settlers.
Arizona and New Mexico. Sonoita
“Red or green?” You’ll often The distinctive taste of many Vineyards, near Elgin, Arizona,
hear this question when you local dishes comes from has received national recognition
order food. This refers to the ingredients such as nuts for its Pinot Noir and Cabernet
chili, which is more of a from the piñon pine, which are wines. New Mexico’s wine-
staple than a specialty in considered a delicacy; nopales, making tradition stretches back
much of the region. Many the fruit of the prickly pear to the first Spanish missionaries.
dishes can be served with cactus; the chayote (similar Among its forty wineries, the
either green or red chili on top. to zucchini); and tomatillos, a Gruet winery is known for its
One is not necessarily hotter walnut-sized green berry fruit. Ice-cold Corona beer, served with a excellent sparkling wines.
than the other. The heat Some of the fresh and dried chilies used in regional dishes Mexican sauces are often wedge of lime

Regional Dishes and Specialties
Tortillas are flat pancakes made of wheat or corn.
They are the basis of many local dishes, and can
be stuffed or rolled, served soft or crispy
(fried). Variations on the tortilla include
the burrito, or larger burro, a soft,
floury pancake, that becomes a crispy
chimichanga when deep-fried. Flautas,
Avocados also fried, are similar but are folded rather
than rolled. Salsa is found on almost every
table in the region. This cold spicy sauce of tomatoes,
onions, chilies, herbs, and spices is served with many dishes.
Guacamole is another topping or dip, made from avocados,
lime or lemon juice, chili, cilantro (coriander), and spices. Popular Enchiladas are rolled tortillas Huevos rancheros, fried eggs Tacos are crisp-fried tortillas Chili relleno is a whole green
desserts include sopaipilla, a light pastry that puffs up when fried filled with cheese, chicken, or on a soft tortilla with chili, filled with ground beef, beans, chili stuffed with cheese, meat,
and is served with honey to drizzle over the top, and flan, a firm, beef, topped with a red chili cheese, and refried beans, cheese, and salad, and served or rice, dipped in light batter
creamy, caramel custard. sauce and melted cheese. are eaten at breakfast. with guacamole. and then deep-fried.

246-247_EW_SW_USA.indd 246 28/11/17 12:42 PM 246-247_EW_SW_USA.indd 247 28/11/17 12:42 PM
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.3)
Date 7th January 2013
Size 125mm x 217mm