Sense of Place: Southwestern Flavors and Ingredients

Sense of Place: Southwestern Flavors and Ingredients

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Emma Christensen
Aug 13, 2008
Take a good helping of South American and Mexican cuisines and add in a splash of old-world Spanish ingredients. Blend with a healthy dose of Native American fare and sprinkle on some frontier trail food. Now give it all a good stir, and that's the Southwest. What does Southwestern food mean to you?! We talked about Latin American flavors and ingredients a few weeks ago, but as we move through the regional cuisines of the United States, we felt that the Southwest deserved a little special time in the spotlight. Like so many regions that we've already explored, Southwestern cuisine is somehow more than the sum of its parts. Spices: Cumin Coriander Cilantro Cinnamon Chili Powder Oregano Fruits and Vegetables: Corn--fresh, dried, and ground Onion Garlic Tomato Tomatillos Jicama Squash Nopales/Cactus Leaves Fresh Chile Peppers--Jalapeno, Serrano, Poblano, Anaheim, Habanero Dried Chile Peppers--Chipotle, Ancho Sweet Peppers Plantain Sweet Potatoes Lime Meat and Starches: Pork Beef Chicken Rice--white and brown Beans--especially Pinto Beans Extras: Pepitas/Pumpkin Seeds Pine Nuts Almonds Chocolate Cheese--Monterey Jack, Queso Fresco, Queso Blanco Honey What else would you to add to this list? Related: Sense of Place: The Flavors and Ingredients of Florida (Images: Flickr members mapper-montag, Benny Yap, and r-z licensed under Creative Commons)
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