The Origin And Influence Of Southwest Cuisine

The southwest region of the United States boasts a distinct flavor and taste not found anywhere else.  These unique dishes have been influenced over the years by a variety of cultures including those of the Native American and Latino people.  These different cultures brought with them a unique flair and specific ingredients that set them apart from each other and any other region.  They take pride in their culinary masterpieces and share the heritage of the past in each dish.  Let’s see how this cuisine evolved into what it is today.

Native American Influence

This culture held the preparation of food in high regard and sees special significance in each ingredient used.  Hunting and foraging were the basis of the Native American food supply for centuries, making the process of preparation and cooking very specific to creating edible dishes out of game, berries, roots, grasses, and other vegetation. 

Corn was probably one of the first crops to be cultivated and became one of the most frequently used and most versatile ingredients.  Both the corn husks and corn kernels were used in a variety of dishes.  The juice left after scraping the kernels from the cob was used as a thickener or even a sweetener.  Squash and beans were also part of the Native American diet.  Because of the reliance on wild game, slow cooking, usually in deep pits dug in the ground, was a way to tenderize the tough meat.  This process also was used to smoke the meat, preserving it for later use.

Spanish Influence

There were many contributions from the regions and peoples of Spanish descent.  Ranchers from Mexico and Central America brought to the southwest their cattle and sheep, and farmers from those regions came with their pigs and chickens.  Because of this influx through the ages, we have dishes that include lots of meat and poultry.   Because the climate in Mexico and the southwest is hot year round, preserving the meat was important.  Remember, there was no refrigeration so curing the meat was a standard cooking method.  Smoking or drying the meat in shreds or strips was an easy way to store it.  Adding this dried meat to soups and stews was a good method for rehydrating the meat.

Of course, chiles love the climate of Mexico, so using them for flavor was inevitable.  To stockpile peppers, they were allowed to ripen and dry, making the red pepper one of the major contributions of this hot weather region.  We know that every home in Mexico had a tortilla cooking system.  This flat bread was a staple of the people and naturally made a move to the southwest region of the United States.  Because the southwest is mostly land-locked, the region lost some of the seafood influence from Mexico.  However, as southern California's population grew, the seafood was reintroduced, which is an authentic nod to Mexican cuisine.
When you think of traditional southwest cuisine, you may be tempted to think only of tacos, enchiladas, and burritos.  What may not be as evident is how many people had their hands in making this cuisine what it has become today.  Like many cuisines, the modern southwestern dishes have evolved and perfected over the years.  True southwest cuisine is all about infusing tasty ingredients with the heritage and cultures so important to the formation of this region.