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The Cuisine of the American Southwest
The American Southwest region includes the arid deserts and mountains of New Mexico and Arizona. When the Spaniards first arrived in the American Southwest in the early 1600’s they found 98 Native American settlements along the Rio Grande River, which they called Pueblos. The Spanish were amazed to discover that the Native Americans had already developed an irrigation system capable of bringing enough water to the desert fields to sustain a variety of local crops primarily consisting of corn, squash, and beans.
The largest population of Native Americans currently resides in New Mexico and Arizona. The best known of the Native Americans who, over the years, have significantly influenced the cuisine of the Southwest include the Navajo, Pima, Hopi, Pueblo, and Zuni tribes. Typically food for the Native Americans meant much more than simple sustenance. Many foods indigenous to the region had special religious and cultural implications that are attributed to the variety of traditions related to the dishes of the region.
The Pima tribe is known to have lived in the American Southwest region since the 4th century when at that time they established a highly effective irrigation system bringing water to their fields in the desert. The Pima tribe were descendants of the ancient Hohokam tribe and were best known for their expertise in growing beans, so much so that they were also referred to as the Papago or “bean people.” The Navajo tribe migrated to the American Southwest from the arctic region in the 13th century. Originally, the Navajo were nomadic hunters and gatherers but after arriving in the Southwest region, they adapted to some of the agrarian ways of the Pueblo tribes already living in the region. When the Europeans arrived in the region and brought with them sheep, cattle, and horses, the Navajo learned to become herders as well as farmers.
Of all the Native Americans of the American Southwest, the Hopi tribe is considered to have made some of the most significant contributions to cooking. The Hopi’s are descendants of the ancient Anasazi tribe and they cultivated many varieties of squash, beans, and corn. They learned to cook in bee hive-shaped ovens called hornos that were made of adobe clay and frequently used cooking vessels made from fired pottery ornately decorated with geometric patterns. Similar to other tribes of the American Southwest, the Hopi had a varied diet; however, it was blue corn that was held in the highest esteem by the people. In the Hopi creation myth they chose blue corn as their primary food. As blue corn was more difficult to cultivate than other varieties of corn, this choice symbolized a difficult but rewarding life. One of the oldest known towns in America is Old Oraibi, a Hopi village founded in 1150AD, which is still occupied by them today.
Hunting, gathering, and cultivating foods have always had a special meaning for the Native Americans of the American Southwest. Typically after a successful hunt, the thanks is given to the animal just killed and prayers offered to the deity associated with that particular animal. The Native Americans who farmed also had many rituals connecting their culture with the foods they cultivated. Traditional dance rituals were performed each year with regard to beans and corn, asking the gods for good growing conditions and an excellent harvest. An annual re-enactment of the creation myth was performed during planting time, which reinforced life from the ground in the form of an excellent and abundant harvest. These cultural and religious beliefs, practiced for centuries by the Native Americans of the Southwest region, provide a link and a spiritual connection between the peoples and their foods.
The Three Sisters of food are the New World foods indigenous to the American Southwest, and includes corn, beans, and squash. These were the foods that supported the Native American and early settlers of the region. These three crops were easy to dry and store for long periods of time and when eaten together provided a complete source of protein. The Native Americans of the southwest practiced very effective methods of farming these three staples. The farming techniques utilized by the Native Americans also proved to be harmonious. When all three crops were planted together, the tall stalks of corn provided the vertical structure for the bean plants to cling to, and the squash vines on the ground helped to keep weeds in control by forming ground cover.
Corn from the American Southwest comes in six colors: red, white, blue, black, yellow, and variegated, which many of the Native Americans associate with the six directions of the compass. The Native Americans religiously believed that corn was given to them by the corn maiden and was bestowed on their people as a life giving grain. The Zuni tribe believed that if dried corn kernels were scattered in the path of the Spanish Conquistadors, they would be protected from the invaders. The Hopi tribe used each of the six colors of corn for distinctly different purposes, many religious in nature. The Native Americans learned to use wood ash while cooking their cornbreads. Unbeknownst to them at the time, the use of wood ash added alkaline mineral salts needed to complete the protein chain in corn and may be a reason explaining the good health and longevity of the peoples of the American Southwest. The Native Americans also discovered that wood ash could be used as a seasoning and leavening agent. When applied to blue corn, the color was fixed. The Native Americans invented a process called nixtamalization, which applied slaked lime to the corn kernels and made removing the tough outer shell possible. Of these three staple foods, corn has always had the most cultural significance and for many of the Native American tribes of the region, was simply life itself.
Another of the Three Sisters foods is beans. Native Americans began consuming wild beans almost 7000 years ago. Similar to corn, beans, when combined and eaten with other foods such as grains, seeds, and nuts, provided all the amino acids needed to create complete proteins. The Hopi tribe was the first group of Native Americans to learn effective techniques to cultivate beans and have been doing so since the fifth century. The Europeans, up until the 15th century, were only familiar with a few varieties of beans such as the fava and broad beans, but were introduced to a large variety of different New World beans by the Native Americans of the southwest region. The most common beans utilized today in the American Southwest is the pinto bean and its smaller relative the pinquito. However, a number of ancient varieties called heirloom beans are on the resurgence in America.
The last member of the food triad is squash. Zucchini, summer squash, yellow squash, and numerous varieties of Indian squash are all grown in the American Southwest. This very culturally important food staple of the region is often referred to by its Spanish name calabicitas.
The spiciness and seasoning preferences for many of the region’s traditional dishes are very similar to those used in the Mexican states of Chihuahua and Sonora, but are typically not simple, but rich and complex. A variety of flavors derived from different chilies, herbs, and seasonings are generally used to attain the characteristics of American Southwest cuisine. Chilies were first grown and utilized for cooking by the ancient Aztecs of Mexico as early as 700 BC. The Aztecs created Ristras from chilies and were long strings of bright red, fresh chilies all tied together. The chilies on the ristras could be used immediately or hung to dry and used later in the year. It is said that the Native Americans from the Southwest region keep one ristra for each family member in the length equivalent to the person’s height.
Christopher Columbus brought chilies from the New World to Europe in the late 1500’s where their value as an ingredient became very popular. In the 16th century, the early settlers began to cultivate and trade chilies in New Mexico and Arizona. Today, it is suggested that eating chilies leads to a feeling of satisfaction and a sensation of well being. In 1912, a pharmacist named Scoville came up with a heat index for measuring the heat in a food product. The heat index is measured in Scoville units that range from 1-300,000, however, many times a simpler scale, called the Scoville scale is utilized which ranges from 1 to 10, with 1 being the mildest and 10 being the hottest.
The introduction of meats other than wild game to the cuisine of the American Southwest is attributed to the Spaniards who brought livestock with them. Capitán General Juan de Oñate first introduced sheep to the region in 1598 and by the 1880’s millions of sheep, cattle, and hogs were being raised, much of which were exported to other regions of America. It is about this time that the cuisine of the region began to utilize domestically raised meats in the dishes of the region due to its abundance. Another new food introduced to the American Southwest region by the Spanish was wheat flour. This new food staple, for the first time, offered the Native Americans an alternative to corn for the purposes of cooking. Wheat became so popular that it was planted all over the region and by the 16th century was more common to the American Southwest than in Spain. Eventually flour tortillas became as popular as corn tortillas, the staple bread of the region.
In the 1820’s Mexico realized its independence from Spain and the Santa Fe Trail from Missouri to New Mexico opened. This caused the city of Santa Fe to become a trading hub for the region. During the Civil War, Congress passed the Homestead Act of 1862, and with the completion of the railroads in 1882, thousands of settlers from the eastern regions of America began to arrive in masses to the American Southwest. By the 1900’s, the Anglo settlers had brought with them new crops, modern tools, and farming techniques that transformed over 5 million acres of the region’s land into fertile farms. The first restaurants in the region were opened by Fred Harvey in the late 1800’s and referred to as the Harvey Houses. With 16 restaurants located in the railroad stations of the region, the Harvey House is quite possibly the first chain restaurant of the American Southwest.
Although the foods of the American Southwest region have their roots deeply embedded in their Spanish history and culture, the cooking styles in existence today have evolved with much more influence from the local Native American tribes. Southwestern cuisine is proclaimed to be one of America’s first and oldest regional cuisines.
Ingredients Indigenous to the American Southwest
Achiote: The seeds that come from the tropical annatto tree. Sometimes referred to as annatto seeds, achiote seeds are used commercially as a natural orange coloring agent for butter and cheese. Achiote is also a useful ingredient to use when sautéing as it will impart a vibrant yellow-orange tint to proteins. The seeds are available dried or crushed and can be used to flavor oil. Achiote oil can be drizzled over meat or shellfish both for color and subtle flavoring or can be added to salad dressings as a flavoring ingredient.
Agua Frescas: A name given to the fresh fruit drinks common to the American Southwest, which originated from Mexico. Agua Frescas are generally made from pureed fruit, sugar, and sparkling water. The fruits most commonly used for these beverages are tamarinds, watermelons, bananas, strawberries, and mangos. Agua Frescas are available in most of the region’s specialty markets and roadside stands.
Almendrado: An almond-flavored dessert common in the American Southwest. Almendrado is made from beaten egg whites bound with gelatin and is usually served with a creamy custard sauce. Many times the gelatin in this dessert is tinted with colors to resemble the Mexican flag.
Anasazi Bean: An heirloom bean with a history dating back over 500 years. The Native American tribe of the same name first cultivated these beans. The beans cultivated by the Anasazi tribe have become quite popular today. The beans are uniquely colored with a mottled black and brown or red and white skin and are sweet with a full flavor. Unlike many other dried beans, these contain 75% fewer carbohydrates, which can cause digestive gas.
Ancho Chilies: A dried poblano chili. It measures 3-4 inches long and has a dark, reddish brown color. It is the sweetest of all the dried chilies and has a slightly fruity flavor. Ancho chilies are frequently ground and used as the basis for a variety of commercial chili powders. The heat of ancho chilies is rated with 1000-1500 Scoville units and placed at about 1 on a scale of 1-10. The typical substitute for ancho chilies would be pasilla chilies. (see poblano chilies)
Appaloosa Bean: An heirloom bean, indigenous to the American Southwest that is black and white or red and white, with spotting resembling the breed of horse with the same name. These beans are quick to cook and are frequently used in place of pinto beans.
Atole: An ancient soup made by the Mesoamerican tribe from dried, ground corn or masa harina. When thinned and sweetened it is used as a beverage. Atole also is commonly found in the region as a fermented beverage. In some parts of New Mexico, atole is made with blue corn.
Blue Corn: Culturally and religiously, the single most important of the corn varieties grown by the Native Americans of the Southwest. Although used extensively by the Hopi, Navajo, and Pueblo tribes, blue corn was almost unheard of outside of the region until it gained national popularity in the 1980’s. Dishes made with blue corn have a flavor that is both rich and earthy. The very distinctive flavor is attributed to the drying technique of the kernels, which is generally done over piñon wood fire. Blue corn can be substituted for most Southwest dishes that call for yellow corn such as chips, tamales, and tortillas; however, due to its tendency to crumble blue corn should be blended with a little wheat flour before using.
Bollito Beans: A native of the region, the Bollito bean is the ancestor to the pinto bean, but is slightly smaller in size.
Buñuelos: A pastry similar to a tortilla, that is fried. Buñuelos are usually served with a scoop of ice cream and are sprinkled with cinnamon sugar. They are a holiday season tradition in Mexico, but in the American Southwest are more frequently eaten as a snack similar to donuts.
Capirotada: A Southwest style of bread pudding made with cheese and caramel sauce. Capirotada is a traditional dish in the region during Lent; however is frequently found on menus in restaurants the rest of the year.
Cascabel Chilies: A dried chili that is approximately 1½ inches in diameter and acorn shaped. Cascabel chilies have a unique flavor and are dark orange to red in color with medium heat. The seeds of the cascabel chili rattle in the pod—an explanation for its Spanish translation, jingle bell.
Champurrado: A type of atole that is made with blue corn and chocolate. (see atole)
Chayote: A pear-shaped member of the squash family similar in taste to zucchini and a staple of Hispanic cuisine for a number of centuries. In the southern part of America chayote are referred to as mirliton. Chayote has a large seed in the center, which needs to be removed prior to using. Chayote is frequently stuffed and baked, or cut into cubes that are seasoned and used as an ingredient in salads and appetizers.
Chicos: Dried kernels of corn sometimes referred to as parched corn. Chicos are usually steamed and added to soups and stews.
Chilacas: A fresh, dark green chili measuring 5-6 inches long and 1½ inches wide. Chilaca chilies are mild in heat with a unique flavor and are commonly dried and then called pasilla chilies. The typical substitute for chilaca chilies would be poblano chilies. (see pasilla chilies) The heat of chilaca chilies is rated with 2500-5000 Scoville units and placed at about 2 on a scale of 1-10. The typical substitute for ancho chilies would be pasilla chilies.
Chilies: A spicy, pod-shaped fruit belonging to the Nightshade family that is generally green, red, or yellow in color. Today, dozens of varieties of chilies are grown and harvested in the Southwest, each with its own signature flavor and level of spiciness or heat. Chilies are unpredictable and can vary in heat depending on where the chili is grown as well as varying within the same location in different years. Contrary to popular belief, the color of chilies has nothing to do with its heat level. Most all chilies begin green in color, then turn red or sometimes yellow as they ripen. It is the substance capsaicin located in the seeds of chilies and in the ribs connected to the flesh from where the most of a chili’s heat comes. If the flavor of the chili is desired without the heat, simply remove the ribs and seeds prior to using the chili. Chilies are naturally high in vitamins A and C and in the past were used in a variety of medicinal purposes. Store chilies in a cool, dry place—they will usually last several weeks. Chilies are an essential ingredient that provide the spice and heat in the recipes of the region.
Chilies de Árbol: A very hot chili measuring about 3 inches long and 3/8 inches wide usually found dried. They are similar in appearance to japónes but longer and thinner. Chilies de Árbol are frequently ground and used in chili powders. The typical substitute would be cayenne pepper. The substitute for chili pequin would be dried habaneros. The heat of Chilies de Árbol is rated with 150,000-200,000 Scoville units and placed at 8 on a scale of 1-10
Chilies Pequin: Very small and highly potent chilies generally round or oval in shape. Chiltepins, a smaller variety of chili pequin is the original chili cultivated by the Native Americans prior to the arrival of the Spaniards. Chilies pequin resemble miniature bullets or peas and measure less than an inch in length and half an inch around. The substitute for chili pequin would be dried habaneros. The heat of chilies pequin is rated with 100,000-250,000 Scoville units and placed at 9 on a scale of 1-10
Chili Powder: Ground, dried chilies sometimes enhanced with other herbs and spices. An extensive variety of chili powders are available and vary widely in heat and flavor. Southwest cooking professionals generally choose to blend their own chili powder by grinding a special mix of dried chilies. This technique is used to bring an exact flavor to a given recipe by carefully balancing the different flavors chilies have with one another.
Chipotle Chilies: Sun-dried and smoked chilies. Jalapeño chilies are the preferred and most common chili used for making chipotles. Chipotle chilies are brick red in color and are available fresh as well as canned. They are moderately hot as chilies go but possess a distinct, complex flavor with no equivalent substitute. The heat of chipotle chilies is rated with 2500-5000 Scoville units and placed at about 2 on a scale of 1-10. (see jalapeños)
Cilantro: A highly aromatic herb related to parsley frequently used in Southwest cooking. It is also referred to as Chinese parsley. The leaves of the herb are usually chopped fine and used as a condiment or as an ingredient. The stems can be chopped and used in soups, beans, or anything simmered for a while. The seeds it produces are known as coriander and when dried is referred to as cumin or comino.
Corn: Said to have been a hybrid creation of a wild grass that originated in Mexico over 4500 years ago. This grain must be planted deliberately as corn plants cannot naturally sow their own seed. In the Southwest corn is used frequently in cooking and for a wide variety of traditional recipes such as tortillas, tamales, and breads. Corn is frequently dried and is available in many forms including, hominy, posole, chicos, and masa.
Empanada: A small half moon-shaped pastry stuffed with a meat, fish, or cheese filling. Empanadas are typically served hot, as an hors d’oeuvre or appetizer.
Epazote: A very strong herb whose leaves have jagged, serrated edges. Fresh baby epazote can be used like greens and cooked in a fashion similar to spinach, while more mature epazote is used as an herb. Epazote is frequently used in cooked bean recipes, as it is said to aid with digestion and prevent bloating. There is no known substitute for epazote, which is sometimes referred by the names ambrosia, lamb’s quarters, wormseed, stinkweed, and pigweed.
Flan: A dessert very similar to French crème caramel. It is usually made as a pie and the slices are cut and served but sometimes it is made in individual, portion-sized molds.
Fried Green Jerky: A traditional dish of the Pueblo tribe. Fried green jerky is dried beef that is softened, fried with onions and chilies in lard, and simmered with fresh, chopped tomatoes.
Habanero Chilies: A small chili usually about ½ inch in diameter and 1 inch long. Habanero chilies are bright orange, yellow, and sometimes green in color. They have a distinctly fruity aroma similar to apricots and are known to be one of the hottest chilies available. The heat of habanero chilies is rated with 100,000-300,000 Scoville units and placed at 10 on a scale of 1-10.
Hatch Chilies: Frequently confused a being a variety of chili, Hatch chilies are named for the region from which they are grown, around Hatch, in the Rio Grande Valley of southern New Mexico. (see New Mexico Green Chili)
Heirloom Beans: A variety of ancient wild and cultivated beans indigenous to the Southwest once eaten by the Native Americans and have recently been revived in the region. Specialty farmers in the region who support and subscribe to the techniques of preservation agriculture generally cultivate heirloom beans. Some of the many heirloom beans available today include Anasazi, Appaloosa, Bollito, Jacob’s Cattle, Tepary, and Snowcaps, just to name a few.
Hominy: Fresh corn kernels processed with lye or slaked lime. This processing removes the tough outer hull to make the kernels more digestible. Hominy is commonly available in cans and can be found throughout the Southwest.
Horchata: A sweet beverage made from milk, ground raw rice and almonds, and flavored with cinnamon. Horchata is frequently garnished with toasted pumpkin seeds, also referred to as pepitas. It is said that Horchata can counteract the effects of eating very hot chilies, leaving only the essence of the flavor.
Huitlacoche: Also referred to as acuitlacoche, huitlacoche is a fungus which grows on corn. The fungus is used in fairly large pieces as an ingredient in many Southwest dishes and is prepared similar to mushrooms.
Jacob’s Cattle Beans: An heirloom bean originating from Germany, this bean is now cultivated in the American Southwest region. Jacob’s cattle beans have spotting similar to Appaloosa beans, but are white and maroon in color. They are fairly sweet in flavor and are sometimes referred to as Trout or Dalmatian beans.
Jalapeño Chilies: A fairly spicy, small chili that turns from green to red at maturity. Jalapeños average about 2 inches in length. The hot comes mainly from the seeds. The heat of the chilies is rated with 2500-5000 Scoville units and placed at about 2 on a scale of 1-10. The jalapeño is frequently used in American Southwest cooking. The typical substitute for jalapeño chilies would be serrano chilies.
Japónes: Dried serrano chilies. Very hot on the Scoville scale, the heat of japónes chilies is rated with 15,000-30,000 Scoville units and placed at about 4 on a scale of 1-10. Cayenne pepper would be an appropriate substitute. Arbol chilies, which are usually thinner and longer, are often confused with japónes chilies. (see serrano chilies)
Jicama: A very crisp and crunchy root vegetable with a thick brown skin that must be removed prior to using. The flavor of jicama is similar to a mild apple crossed with a potato, which makes it excellent for use in salads and salsas. In the Southwest, a common appetizer consists of nothing more than slices of jicama sprinkled with salt and chili powder and served with Mexican limes. Unlike apples and potatoes, the flesh of jicama will not turn brown after it is peeled. Jicama is available from November to June.
Limón: The name for the Mexican lime that is the same variety commonly referred to as the Key Lime. This small round lime has a yellowish-colored skin and is one of the two main varieties of limes available in America, the other being the more common Persian Lime. True limóns are usually found in the region’s specialty markets.
Masa: The Spanish word for dough. In the American Southwest masa is plain corn flour dough made from dried corn, which is cooked in lime water then, cooled. Masa is most commonly used to make tamales and tortillas. Nixtamel is very similar to masa, but is usually combined with other seasonings. (see nixtamel)
Masa Harina: This is a commercial dried masa that has been processed into a fine powder. To make the dough for tamales, reconstitute the powder by adding water to the masa and blending. Posole is similar to masa harina, but is made from dried nixtamel, which is usually seasoned rather than plain like masa. (see masa, posole)
Mexican Hot Chocolate: A drink derived from the beans of the cocoa planted invented by the Aztecs and dates back thousands of years. Originally, only priests and important rulers drank chocolate for the ceremonial purposes. Today, Mexican hot chocolate is a common breakfast drink of the region and frequently substitutes for coffee and tea.
Mexican Oregano: An herb common to the Mexican along New Mexico and Arizona very similar in flavor to the oregano plant of the Mediterranean, but with a much stronger flavor. Mexican oregano is actually a form of wild marjoram.
Mole: Derived from the Aztec word molli meaning a concoction, stew, or sauce. Mole is more than just a Mexican chocolate sauce; it is a special, complex dish woven together with dried chilies, nuts, seeds, vegetables, spices, and chocolate. There are as many styles of mole. Each local area has its own version, from Texas to Arizona to Mexico. The more common varieties are green mole made with tomatillos and red mole made with pumpkin seeds. Mole is frequently made as a sauce and used to braise meat and poultry items.
Navajo Fry Bread: An all-purpose flat bread made with corn flour by the Navajo tribe. Navajo fry bread, also referred to as Indian flat bread, is commonly available in either sweet or savory. Navajo fry bread is the wrapper for the Navajo taco frequently found in the region’s festivals and gatherings.
New Mexico Green Chilies: This is the California Green Chili, also referred to as the Anaheim Chili, which is planted and grown in the state of New Mexico. Even though it is the same plant as that grown in California, the New Mexico variety is generally much hotter, similar to the Big Jim’s grown in Colorado. New Mexico Green Chilies are bright green, 4-8 inches long, and 1-1½ inches in width and medium-hot compared with their California and Colorado counterparts. The heat of New Mexico Green Chilies is rated with 1000-1500 Scoville units and placed usually 1-2 on a scale of 1-10. If a substitute is required. Big Jim chilies are appropriate. If they are not available, use half jalapeño chilies and half Anaheim chilies. (see Hatch chilies)
Nixtamel: Kernels of corn partially processed with slaked lime, similar to hominy. The main application of nixtamel is to grind the kernels and mix them with seasonings to make a dough, similar to masa, which is used to make tamales. Nixtamel is also used whole in soups and stews. Nixtamel is usually found packaged in bags in the refrigerated sections of Southwest markets. If nixtamel is not available posole is an excellent substitute. Hominy can also be substituted for nixtamel, but it generally has a much milder flavor (see hominy, masa, posole).
Nopales: The paddles or pads of the prickly pear cactus. Nopales are sold in Southwest produce markets with the stickers usually removed; however if the stickers are still on, they can be easily removed with a vegetable peeler. Nopalitos are the cactus pads that are already peeled and cut into julienne and are generally available in cans and jars. Some say the cactus pads have a flavor similar to green bell peppers while other say nopales taste like green beans. They are commonly used in the region as an ingredient in salads. Nopalitos should be rinsed under cold water several times before using.
Painted Pony Beans: An heirloom bean indigenous to the American Southwest small in size and brown in color with a single white eye on the bean.
Panocha: A rustic Southwest dessert. Panocha is a pudding originally made before sugar was available and when honey was scarce. The settlers discovered that wheat kernels, if moistened and left in a warm place, would have their starch converted into a form of sugar, When ground and used as an ingredient, it would provide sweetness to a recipe. Today, flour made from sprouted grain is still available and commonly used to make panocha.
Pasilla Chilies: A dried chilaca chili. Pasilla chilies are commonly confused with Ancho chilies, which is a dried poblano chili, much different than the chilaca. True pasilla chili pods are very dark in color and are generally 5-6 inches long and 1½ inches wide. Pasilla chilies are mild in heat with a unique flavor and are commonly used to make mole sauce. The typical substitute for pasilla chilies would be ancho chilies. (see chilaca chilies) The typical substitute for ancho chilies would be pasilla chilies. The heat of pasilla chilies is rated with 2500-5000 Scoville units and placed at about 2 on a scale of 1-10.
Pepitas: The Spanish name for pumpkin or squash seeds of any variety. Pepitas are typically dried and salted and eaten as a snack, used as a garnish for salads, and ground and used as a flavoring agent for regional sauces.
Piki Bread: A traditional unleavened bread made with blue corn by the Hopi tribe. Piki bread has many thin, papery layers. It is traditionally cooked on heated Piki stones, which have been seasoned to perfection over a period of many years with bone marrow or cooked sheep’s brains, and functions similar to a cast iron skillet or wok.
Piñones: Also referred to as piñon nuts. Piñones are a nut harvested from the cones of pine trees, which are grown at high altitudes in the Rocky Mountains and the Southwest. The Pueblo tribe uses piñones as the main ingredient in a soup preparation. Today, pine nuts are frequently roasted and/or ground to add a unique flavor to any dish.
Pinquito Beans: A smaller version of the pinto bean with the same flavor and characteristics. (see pinto beans)
Pinto Beans: A native bean of the American Southwest and the most commonly used in the cooking of the region. The pinto bean, a variation of the kidney bean, is a pinkish-beige color that is slightly streaked. Once cooked, the variegations of color disappear. Pinto beans are the main ingredient in refried beans, a starch commonly served with Southwest and Tex-Mex cuisine.
Poblano Chilies: A large, dark green chili many times confused with the pasilla chili, which is in fact a dried chilaca chili. When poblano chilies are dried they are referred to as ancho chilies. Poblano chilies are mild to moderately hot and have a full flavor. Poblanos are usually 3-6 inches long and 3-4 inches in width. The heat of poblano chilies is rated at 1000-1500 Scoville units and placed at about 1 on a scale of 1-10. They are commonly the chili of choice when making chili rellenos. The typical substitute for poblano chilies would be the New Mexico green chili. (see ancho chili)
Posole: A dried form of nixtamel used in a similar fashion to masa harina for the purposes of making tamales and tortillas. Posole is a convenient and safe way to store corn for long periods of time but needs to be reconstituted with water prior to use. Posole is generally available in four colors: blue, red, yellow, and white. A traditional southwestern soup and/or stew that uses these dried kernels also goes by the same name—posole. If posole is not available nixtamel is an excellent substitute. Hominy can also be substituted for posole, but it generally has a much milder flavor. (see hominy, masa haarina, nixtamel)
Queso Fresco: Spanish for fresh cheese. In the cooking of the Southwest, a commonly used ingredient is fresh-made goat’s cheese. One of the most distinct differences between Southwest and Tex-Mex foods is the selection of cheese. In Southwest cuisine, fresh goat’s cheese is used for traditional dishes, where in the Tex-Mex region, cheddar and jack or queso blanco are more frequently used.
Refried Beans: A well-known recipe frequently served in the American Southwest. Refried beans are commonly referred to as refritos and are usually made from pinto beans. The Spanish word refritos means well fried and is frequently misinterpreted as re-fried or twice fried. Typically, pinto beans are cooked and drained, then mashed with hot lard or bacon fat, seasonings, and sometimes chilies. In the American Southwest, authentic refried beans call for smoking hot lard to be poured over the cooked, mashed pinto beans and stirred in—thus the name refried beans. Despite their name, refried beans are only fried once. A cast iron frying pan should be used for the best results, but a non-stick pan will also work fine.
Salsa: A Spanish word for sauce. In Southwest cooking, however, it generally refers to a tomato-based condiment. If the salsa is uncooked, such as pico de gallo, it is classified a salsa cruda or salsa fresca. If a salsa is blended finely in a food processor, it is usually called a chili or a picante sauce. Today in America, salsa is the best-selling condiment, even more so than ketchup.
Sangria: A name for a wine-based beverage derived from the Spanish word for blood. Sangria was first made by the Spanish priests who introduced wine grapes to the New Mexico area. It is a punch made with red wine and fresh fruit and has a fruity flavor that makes for an excellent accompaniment to the spicy fare of the region. In some cases, tequila is added to the recipe for extra impact.
Serrano Chilies: A small fresh, hot chili measuring about 1 ½ inches long. As it matures, serrano chilies will turn from dark green to red, then to yellow. Usually the smaller a serrano chili is in size, the hotter it is. The serrano chili is almost always used when making fresh salsas. The heat of serrano chilies is rated with 7-25,000 Scoville units and placed at about 3 on a scale of 1-10. The typical substitute of serrano chilies would be jalapeño chilies. (see japónes)
Sopaipillas: A rectangle of wheat flour dough deep-fried and served as a savory bread. Frequently after sopaipillas are fried, they are filled with honey, sprinkled with powdered sugar, and served as a dessert.
Squash Blossoms: The blossom attached to newly formed zucchini as they appear on the vine. In the Southwest, squash blossoms are typically stuffed and either deep-fried or baked. Squash blossoms need to be used immediately, as their quality quickly deteriorates.
Tamales: A traditional southwestern recipe derived from the ancient Aztec word tamalli. Tamales are a dough made from masa or nixtamel frequently filled with shredded pork or beef. They are usually 5-6 inches long and about 1 inch thick. The tamale is wrapped in a soaked cornhusk, steamed, and topped with red chili. Tamales are a Hispanic holiday tradition and are always served at Christmas and New Years. Green tamales are a summer favorite of the Native Americans and are made from fresh white field corn. Although green tamales are typically eaten in the summer, many southwest cooks freeze them so they can be enjoyed throughout the year.
Tepary Beans: An antique variety of heirloom beans from the American Southwest with special religious significance for the Pima and Zuni tribes. The earthy, full-flavored beans date back to the prehistoric era and have recently been recultivated by specialty farmers of the region.
Teswin: A Native American punch made from dried corn and finely ground, roasted wheat. Many times teswin is flavored with anise, cloves, and cinnamon.
Tomatillos: A small green, Mexican fruit the tomato family sometimes referred to as Mexican green tomatoes. Good quality tomatillos should be tough to the touch and covered with a brown husk that needs to be removed before using. Tomatillos are mainly used in making fresh salsa or cooked salsa by simmering the tomatillos and then blending them in a food processor with spices. This type of sauce is used when the word verde or green is used to describe the sauce on a dish like enchiladas. Tomatillos have a tart flavor that cannot be attained by substituting regular tomatoes.
Tortillas: The Spanish word for little cakes, which the conquistadors thought the Native American recipe resembled. Before the European colonists introduced wheat flour to the region, tortillas were made exclusively from the corn were the staple food for the entire native population. In Southwest cooking, tortillas are a round thin bread made of either corn or wheat flour. Once the dough, called masa or nixtamel, is made the tortillas are formed in a tortilla press or are hand-shaped by patting the dough into thin round shapes. Tortillas are then cooked quickly on a hot skillet or griddle, called a comal, and are eaten alone or with other Southwest dishes. Corn tortillas are usually about 6 inches in diameter, much smaller than their flour counterparts which can be as large as 24 inches around. They are also used to wrap around a variety of the region’s foods such as beans, meats, and vegetables and eaten like a taco .
Tunas: The fruit of the prickly pear cactus. In Europe this cactus fruit is referred to as a Barbary Fig. Tunas needs to be trimmed of its spines and outer skin before using. The cactus fruit is frequently used in dessert preparations and as an ingredient in salads. Tunas has an orange or red flesh with a sweet, yet tart flavor. When the fruit is used raw the seeds inside are edible and do not need to be removed.
Menus from the Cuisine of the American Southwest
Menu One
Grilled Vegetable Gazpacho
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Spicy Pork Empanadas
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Tortilla Encrusted Chicken Breast with Ancho Chili Sauce
Calabacitas Con Maize
Achiote Rice with Wild Mushrooms and Queso Fresco
Menu Two
Roasted Poblano and Potato Soup
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Baked Goat Cheese with Roasted Peppers, Pine Nuts, and Corn
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Coriander Cured Pork Loin with Sweet Onion Confit
Tomatillo Fritters
Jalapeño Sweet Potato Timbales
Menu Three
Shrimp, Roasted Pepper and Avocado
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Ensalada de Nopalitos
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Chili Rubbed Salmon with Cilantro Cream, Ancho Chili Mayonnaise and Southwestern Coleslaw
Stuffed Squash Blossoms
Blue Corn and Cheese Pudding