The great Southwest region of America includes California, Nevada, Arizona, New Mexico, Texas, and Hawaii. Throughout the region, locals enjoy the year-round availability of an abundance of indigenous vegetables and fruits. The farmers’ markets and street carts are filled with avocados, chiles, corn, jicama, and mangos, as well as spices such as cumin, cayenne, and coriander and fresh herbs such as Mexican oregano and cilantro.
Mexico’s proximity to this region has most definitely influenced its cooking style. The first time Nicole was introduced to Southwest cuisine was as a young line cook in San Diego, California. The resort where she worked was as busy as it was beautiful. Each morning, they fired close to 350 orders of Huevos Rancheros (this page), a popular Mexican-inspired breakfast dish, which she came to love as she did so many other traditional Southwest dishes.
In the following pages, you will find many cherished recipes from kitchens across the region, each highlighting authentic Southwestern flavors such as the sweetness of mango in recipes like Hawaiian Island Summer Gazpacho (this page) and Arizona Mango Salsa (this page).
Another key flavor element in Southwestern cuisine is spice. Just as apples are prevalent in the Northeast, chiles are a favorite in the Southwest, and the varieties are seemingly endless. Hawaii and California prefer to add the heat of a jalapeño to their signature dishes. Meanwhile, New Mexico is home to a true Western showdown between red and green chiles. Both are predominant in their state’s dishes, but the locals are divided on which they favor. You can decide for yourself after trying Carne Adovada (this page) and Hatch Green Chile-Chicken Stew (this page). Chipotle chiles are also a common ingredient that incorporates a smoky flavor to the region’s traditional spicy fare.
Corn, in its many forms, is almost always present in a Southwestern meal, from hominy used to make New Mexican Posole (this page) to ground corn found in the soft-pressed tortillas used to hold the famous California Fish Taco (this page).
There is no better way to highlight fresh fish caught off the Hawaiian coast than to feature it in the Ceviche of the Big Island (this page). This citrusy dish offers the most refreshing and palatable way to enjoy the island’s bounty.
Texas represents not only the big and bold taste of Texas BBQ Sauce (this page), but also the Mexican-influenced cuisine known as Tex-Mex, found in dishes such as Ricardo’s Stacked Red Chile Cheese Enchiladas (this page). Finally, what is a trip to the Southwest without indulging in dessert? Our favorite is the Mexican Chocolate Cheesecake (this page), laced with the flavor of cinnamon and the warmth of cayenne.
