Southwestern Cuisine
Published on Nov 22, 2015
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PRESENTATION OUTLINE
Exploration and settlement
- It was settle by the Spanish, interested in gold
- The food is mostly influenced by the Spanish and native Americans
Photo by Grand Canyon NPS
CORN AND INDIAN TRIAD
Maize was ground and added to water then cooked on a flat surface to make tortillas
Photo by Kristina_Servant
CHILIES
Chilies are high in vitamins A and C. They are used throughout the year to add flavor
Photo by Lanzen
PINON NUTS
These nuts are found in pine cones and are frequently found in empanaditas
Photo by Programa Regionalizacion UNED
ARRIVAL OF ANIMALS
Spaniards introduced dried beef as a way to survive the winter
FRY BREAD ANS SOPAPILLAS
Sopapillas are hollow and are filled with honey. They are best served warm.
Photo by SanFranAnnie
RICE AND WHEAT
Wheat grew well in northern Mexico so this area started making wheat tortillas
Photo by Gwenaël Piaser
ENCHILADAS
Meat rolled in a tortilla then topped with tomato sauce and baked
Photo by The Way of Slow Travel
TAMALES
Dried cornhusk filled with cornmeal and meat, it is rolled up, tied, and steamed
Photo by lucianvenutian
AVOCADO
Raw avocado is often mashed and mixed with onion, tomatoes, peppers to make dip
Photo by j_silla
COWBOYS AND CHUCKWAGONS
All the cowboys food was stored in chuck wagon, which was their rolling kitchen
Photo by picturesofyou-
