A MIX OF FOOD FROM TEXAS, CALIFORNIA, NEW MEXICO, AND ARIZONa.

SPANISH EXPLORERS SETTLED HERE. FOOD IS BASED OFF OF THE SPANISH

MPCORN, BEANS, SQUASH, TOMATOES AND CHILIES

TAKEN FROM SPANISH. THEY ADD FLAVOR AND SPICE

USED TO MAKE PASTRIES. FOUND IN PINECONE. THEY ARE USED TO MAKE EMPANADITAS

HOT FRYED BREAD THAT ARE FILLED WITH HONEY

MADE FROM DRY CORN KERNELS AME COOKED IN LIME AND WATER.

THEY ARE BEANS. MEXICANS EAT THESE BEANS OFTEN 3 TIMES A DAY.

MOST POSSIBLE WAY TO USE CORN. EATEN BY HAND.

SOMETIMES CALLED ALLIGATOR PEAR. FRUIT WITH A ROUGH DARK GREEN TO PURPLISH SKIN AND A PALE FLAVORED FLESH.

A CACTUS FRUIT. ITE VERY SWEET AND CAN BE EATEN RAW RIGHT OFF THE PLANT.

FOOD WAS KEPT IN ROLLING KITCHENS.