Editing American cuisine (section)

====Southwest and Southern California====
{{Main|Cuisine of the Southwestern United States}}
[[File:Flickr elisart 324248450--Beef and chicken fajitas.jpg|thumb|Mixed beef and chicken ''[[fajita]]'' ingredients, served on a hot iron skillet]]
The states of the [[Four Corners]] ([[Arizona]], [[New Mexico]], [[Colorado]], and [[Utah]]) plus [[Nevada]], [[Southern California]], and [[West Texas]] make up a large chunk of the United States.

There is a distinct Hispanic accent to the cookery here, with each having cultural capitals in [[Albuquerque]], [[Denver]], [[Las Vegas]], [[Los Angeles]], [[Phoenix, Arizona|Phoenix]], [[Santa Fe, New Mexico|Santa Fe]], [[San Diego]], and [[Tucson]].

For centuries, prior to California's statehood in the 1850s, it was part of the [[Spanish Empire]], namely [[Alta California]] (modern [[California]]), [[Santa Fe de Nuevo México]] (modern [[New Mexico]]), and [[Spanish Texas|Tejas]] (modern [[Texas]]). Today it is home of a large population of [[Native Americans in the United States|Native Americans]], Hispanos, descendants of the [[American frontier]], [[Asian Americans]], and immigrants from [[Mexico]] and [[Latin America]].

California, New Mexico, and Texas continue to hold their unique identities which is reflected in their distinct regional cuisines, the multiple [[Cuisine of California|cuisines of California]], [[New Mexican cuisine]], [[Texan cuisine]], and [[Tex-Mex]]. [[Spanish language|Spanish]] is a commonly spoken secondary language here; the state of [[New Mexico]] has its own distinct [[New Mexican Spanish|dialect]].<ref>{{Cite web|title=History, language and culture in New Mexico|url=https://www.worldtravelguide.net/guides/north-america/united-states-of-america/new-mexico/|access-date=April 29, 2021|website=World Travel Guide|language=en-US|archive-date=April 29, 2021|archive-url=https://web.archive.org/web/20210429091034/https://www.worldtravelguide.net/guides/north-america/united-states-of-america/new-mexico/|url-status=live}}</ref>

With the exception of Southern California, the signature meat is [[beef]], since this is one of the two regions in which [[cowboy]]s lived and modern [[Ranch|cattle ranchers]] still eke out their living today.<ref>{{cite web|url=https://abcnews.go.com/US/nevada-cattle-rancher-wins-range-war-federal-government/story?id=23302610|title=Nevada Cattle Rancher Wins 'Range War' With Federal Government|work=ABC News|access-date=January 16, 2015|archive-date=January 4, 2015|archive-url=https://web.archive.org/web/20150104081604/http://abcnews.go.com/US/nevada-cattle-rancher-wins-range-war-federal-government/story?id=23302610|url-status=live}}</ref><ref>{{cite web|url=http://www.utahcattlemen.org |title=Welcome to the Utah Cattlemen's Association |publisher=Utahcattlemen.org |access-date=January 16, 2015 |url-status=dead |archive-url=https://web.archive.org/web/20141218091907/https://utahcattlemen.org/ |archive-date=December 18, 2014 }}</ref> High-quality beefstock is a feature that has been present in the region for more than 200 years and the many cuts of beef are unique to the United States. These cuts of meat are different from the related Mexican cuisine over the border in that certain kind of offal, like ''lengua'' (tongue), ''cabeza'' (head), and ''tripas'' (tripe) are considered less desirable and are thus less emphasized. Typical cuts would include the ribs, brisket, sirloin, flank steak, skirt steak, and t-bone.

[[File:Chili with garnishes and tortilla chips.jpg|thumb|''[[Chili con carne]]'', a typical Tex-Mex dish with garnishes and tortilla chips]]
Historically, Spanish settlers that came to the region found it completely unsuitable to the mining operations that much older settlements in [[Mexico]] had to offer as their technology was not advanced enough to extract the silver that would later be found. They had no knowledge of the gold in California, which would not be found until 1848, and knew even less about the silver in Nevada, undiscovered until after the [[American Civil War|Civil War]].

Instead, in order to make the pueblos prosper, they adapted the old rancho system of places like [[Andalusia]] in [[Spain]] and brought the earliest beefstock, among these were breeds that would go feral and become the [[Texas longhorn]], and [[Navajo-Churro sheep]], still used as breeding stock because they are easy to keep and well adapted to the extremely arid and hot climate, where temperatures easily exceed 38&nbsp;°C.<ref>{{cite web|url=http://doublehelixranch.com/History.html|title=History of Texas Longhorns|first=David|last=Hillis|publisher=Doublehelixranch.com|access-date=January 16, 2015|archive-date=March 6, 2015|archive-url=https://web.archive.org/web/20150306164211/http://doublehelixranch.com/History.html|url-status=live}}</ref>

Later, cowboys learned from their management practices, many of which still stand today, like the practical management of stock on horseback using the [[Western saddle]].<ref>{{cite web|url=http://www.digitalhistory.uh.edu/disp_textbook.cfm?smtID=2&psid=3573|title=Digital History|publisher=Digitalhistory.uh.edu|access-date=January 16, 2015|archive-date=January 19, 2015|archive-url=https://web.archive.org/web/20150119162402/http://www.digitalhistory.uh.edu/disp_textbook.cfm?smtid=2&psid=3573|url-status=live}}</ref>

[[File:Fresh batch of Biscochitos, Albuquerque NM.jpg|thumb|''[[Biscochitos]]'', the [[List of New Mexico state symbols#food|state cookie]] of [[New Mexico]]]]
Likewise, settlers learned the cooking methods of those who came before and local tribes as well, for example, portions of [[Arizona]] and [[New Mexico]] still use the aforementioned beehive shaped clay contraption called an ''[[horno]]'', an outdoor wood-fired oven both Native American tribes like the [[Navajo]] and Spaniards used for roasting meat, [[maize]], and baking bread.<ref>Green, Rayna (1999). The British Museum Encyclopedia of Native North America. London: British Museum Press. p. 4. {{ISBN|0-253-33597-3}}.</ref>

Meats that see frequent use are [[elk]] meat, a favorite in crown roasts and burgers, and nearer the Mexican border [[rattlesnake]], often skinned and stewed.<ref>{{cite news|url=http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-snake.html|title=The Nutrition of Snake|publisher=Fitday.com|access-date=January 16, 2015|archive-date=January 9, 2015|archive-url=https://web.archive.org/web/20150109143157/http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-snake.html|url-status=live}}</ref><ref>{{cite web|url=https://query.nytimes.com/gst/fullpage.html?res=9E04E1DE123EF931A35753C1A9679D8B63|title=How Does Rattlesnake Taste?|date=October 2, 2011|publisher=Query.nytimes.com|access-date=January 16, 2015|archive-date=December 14, 2014|archive-url=https://web.archive.org/web/20141214161220/http://query.nytimes.com/gst/fullpage.html?res=9E04E1DE123EF931A35753C1A9679D8B63|url-status=live}}</ref>

The taste for alcohol tends toward light and clean flavors found in [[tequila]], a staple of this region since the days of the [[Wild West]] and a staple in the bartender's arsenal for cocktails, especially in Las Vegas. In Utah, a state heavily populated by [[Mormons]], alcohol is frowned upon by [[the Church of Jesus Christ of Latter-day Saints]] but still available in area bars in [[Salt Lake City]], mainly consumed by the populations of Catholics and other Protestant denominations living there.

Introduction of agriculture was limited prior to the 20th century and the development of better irrigation techniques, but included the addition of [[peach]]es, a crop still celebrated by Native American tribes like the [[Havasupai]],<ref>{{cite web|url=http://www.visitarizona.com/things-to-do/havasupai-tribe-supai-az |title=Havasupai Tribe |publisher=Visitarizona.com |access-date=January 16, 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150219010128/http://www.visitarizona.com/things-to-do/havasupai-tribe-supai-az |archive-date=February 19, 2015 }}</ref> and oranges. Today in [[Arizona]], [[Texas]], and [[New Mexico]] the favored orange today is the Moro [[blood orange]], which often finds its way into the local cuisine, like cakes and marmalade.<ref>{{cite web|url=http://www.texasmonthly.com/story/blood-orange-marmalade|title=Blood Orange Marmalade|date=June 1, 2010|work=Texas Monthly|access-date=January 16, 2015|archive-date=December 11, 2014|archive-url=https://web.archive.org/web/20141211082045/http://www.texasmonthly.com/story/blood-orange-marmalade|url-status=live}}</ref><ref>{{cite web|url=http://www.texasmonthly.com/story/halloween-blood-orange-cake|title=Halloween Blood Orange Cake|date=October 31, 2013|work=Texas Monthly|access-date=January 16, 2015|archive-date=December 11, 2014|archive-url=https://web.archive.org/web/20141211081711/http://www.texasmonthly.com/story/halloween-blood-orange-cake|url-status=live}}</ref>

[[Pine nut]]s are a particular regional specialty and feature often in fine dining and cookies; in Nevada the Native American tribes that live there are by treaty given rights to exclusive harvest, and in New Mexico they reserve usage of the term ''piñon'' for certain species of indigenous pine nuts.<ref>{{cite magazine|url=http://www.newyorker.com/magazine/2011/11/21/pine-nuts|title=Pine Nuts|date=November 21, 2011|magazine=The New Yorker|access-date=January 16, 2015|archive-date=December 8, 2014|archive-url=https://web.archive.org/web/20141208081557/http://www.newyorker.com/magazine/2011/11/21/pine-nuts|url-status=live}}</ref>

From Native Americans, Westerners learned the practice of eating cactus fruit from the myriad species of [[opuntia]] that occupy the [[Chihuahuan Desert|Chihuahuan]], [[Sonoran Desert|Sonoran]], and [[Mojave Desert|Mojave]] desert lands. In California, Spanish missionaries brought with them the [[mission fig]], and today this fruit is a delicacy.

[[File:New Mexico green chile.jpg|thumb|left|upright|[[New Mexico green chile]] is a staple of [[New Mexican cuisine]].]]
Cuisine in this region tends to have certain key ingredients: [[tomato]]es, [[onion]]s, [[black turtle bean|black beans]], [[pinto bean]]s, [[rice]], [[bell pepper]]s, [[chile pepper]]s, and [[cheese]], in particular [[Monterey Jack]], invented to the north in the [[Central Coast (California)|Central Coast]] area of California in the 19th century and itself often further altered into pepper Jack where spicy [[jalapeño]] peppers are incorporated into the cheese to create a smoky taste.

Chili peppers play an important role in the cuisine, with a few native to the region. This is especially true with the region's distinct [[New Mexico chile]] pepper, still grown by [[Hispanos of New Mexico]] and [[Puebloans]] the most sought after of which come from the [[Hatch, New Mexico|Hatch]] valley, [[Albuquerque]]'s [[Albuquerque metropolitan area|Central Rio Grande]], [[Chimayo]], and [[Pueblo]]s.

In New Mexico, chile is eaten on a variety of foods, such as the green chile cheeseburger, made popular by fast food chains such as [[Blake's Lotaburger]]. Indeed, even national fast food chains operating in the state, such as [[McDonald's]], offer locally grown chile on many of their menu items.

In the 20th century a few more recent additions have arrived like the [[poblano pepper]], [[Capsicum pubescens|rocoto pepper]], [[ghost pepper]], [[thai chili pepper]], and [[Korean pepper]], the last three especially when discussing Southern California and its large population from East and South Asia.<ref>{{cite web|url=http://www.clovegarden.com/ingred/chili.html|title=Chilis & Other Peppers|publisher=Clovegarden.com|access-date=January 16, 2015|archive-date=December 20, 2014|archive-url=https://web.archive.org/web/20141220022218/http://www.clovegarden.com/ingred/chili.html|url-status=live}}</ref><ref>{{cite web|url=https://www.latimes.com/archives/la-xpm-2009-sep-23-fo-calcook23-story.html|title=New Mexico's green chile, the real deal|work=Los Angeles Times|date=September 23, 2009|access-date=January 16, 2015|archive-date=December 21, 2014|archive-url=https://web.archive.org/web/20141221135832/http://articles.latimes.com/2009/sep/23/food/fo-calcook23|url-status=live}}</ref>

[[Cornbread]] is consumed, however the recipe differs from ones in the East in that the batter is cooked in a cast-iron skillet.

Outdoor cooking is popular and still utilizes an old method settlers brought from the East with them, in which a cast-iron [[Dutch oven]] is covered with the coals of the fire and stacked or hung from a tripod: this is different from the earthenware pots of Mexico.

[[Tortilla]]s are still made the traditional way here and form an important component of the spicy [[breakfast burrito]], which contains ham, eggs, and salsa or ''[[pico de gallo]]''. They are also used for regular [[burrito]]s, which contains any combination of marinated meats, vegetables, and piquant chilis; smothered burritos, often both containing and topped with New Mexico chile sauces; [[quesadilla]]s, a much loved grilled dish where cheese and other ingredients are stuffed between two tortillas and served by the slice; and steak [[fajita]]s, where sliced skirt steak sizzles in a skillet with caramelized onions.

[[File:Goettanachos.jpg|thumb|left|[[Nachos]] with cheese]]
Unlike Mexico, tortillas of this region also may incorporate vegetables like spinach into the flatbread dough to make [[wraps]], which were invented in Southern California. Food here tends to use pungent spices and condiments, typically ''chili verde'' sauce, various kinds of [[hot sauce]], [[sriracha sauce]], [[chili powder]], [[cayenne pepper]], [[white pepper]], [[cumin]], [[paprika]], [[onion powder]], [[thyme]] and [[black pepper]]. Nowhere is this fiery mix of spice more evident than in the dishes [[chili con carne]], a meaty stew, and [[cowboy beans]], both of which are a feature of regional cookoffs.

Southern California has several additions like [[five spice powder]], [[rosemary]], [[curry powder]], [[kimchi]], and [[lemongrass]], with many of these brought by recent immigration to the region and often a feature of Southern California's fusion cuisine, popular in fine dining.{{citation needed|date=January 2021}}

In Texas, the local barbecue is often entirely made up of beef [[brisket]] or large rib racks, where the meat is seasoned with a [[spice rub]] and cooked over coals of [[mesquite]]. In other portions of the state they smoke the meat and peppery sausages over high heat using [[pecan]], [[apple]], and [[oak]] wood and serve it with a side of pickled vegetables, a legacy of German and Czech settlers of the late 1800s.

California is home to [[Santa Maria–style barbecue]], where the spices involved generally are [[black pepper]], [[paprika]], and [[garlic salt]], and grill over the coals of [[coast live oak]].<ref>{{Cite web |date=February 18, 2009 |title=Introduction to Santa Maria Style Barbecue |url=https://santamariavalleybbq.wordpress.com/2009/02/18/introduction-to-santa-maria-style-barbecue/ |access-date=August 12, 2022 |website=The Official Santa Maria Style Barbecue Site |language=en |archive-date=August 12, 2022 |archive-url=https://web.archive.org/web/20220812024815/https://santamariavalleybbq.wordpress.com/2009/02/18/introduction-to-santa-maria-style-barbecue/ |url-status=live }}</ref>

[[File:Chimichanga in Bremen 7095.JPG|thumb|A [[chimichanga]]]]
Native American additions may include [[Frybread|Navajo frybread]] and [[corn on the cob]], often roasted on the grill in its husk. A typical accompaniment or appetizer of all these states is the [[tortilla chip]], which sometimes includes cornmeal from cultivars of corn that are blue or red in addition to the standard yellow of sweetcorn, and is served with [[Salsa (sauce)|salsa]] of varying hotness.

Tortilla chips also are an ingredient in the Tex Mex dish [[nachos]], where these chips are loaded with any combination of ground beef, melted Monterey Jack, cheddar, or Colby cheese, [[guacamole]], [[sour cream]], and salsa, and Texas usually prefers a version of [[potato salad]] as a side dish.

For alcohol, a key ingredient is [[tequila]]: this spirit has been made on both sides of the US-Mexican border for generations,<ref>{{cite web|url=http://www.ianchadwick.com/tequila/18-19th%20centuries.htm|title=In Search of the Blue Agave: Tequila History – 18th–19th Centuries|publisher=Ianchadwick.com|access-date=January 16, 2015|archive-date=September 24, 2022|archive-url=https://web.archive.org/web/20220924093314/http://www.ianchadwick.com/tequila/18-19th%20centuries.htm|url-status=live}}</ref> and in modern cuisine it is a must-have in a bartender's arsenal as well as an addition to dishes for sauteeing.<ref>{{cite web|url=http://www.closetcooking.com/2008/06/tequila-lime-shrimp.html?m=1|title=Closet Cooking: Tequila Lime Shrimp|work=Closet Cooking|date=June 12, 2008|access-date=January 16, 2015|archive-date=December 8, 2014|archive-url=https://web.archive.org/web/20141208153241/http://www.closetcooking.com/2008/06/tequila-lime-shrimp.html?m=1|url-status=live}}</ref>

Southern California is focused more towards the coast and has had more contact with immigration from the [[West Pacific]] and [[Baja California]], in addition to having the international city of [[Los Angeles]] as its capital. Here, the prime mode of transportation is by car.

Drive through fast food was invented in this area, but so was the concept of the gourmet burger movement, giving birth to chains like [[In-N-Out Burger]], with many variations of burgers including chili, multiple patties, avocado, special sauces, and [[Angus beef|Angus]] or [[wagyu beef]]. Common accompaniments include thick [[milkshake]]s in various flavors like mint, chocolate, peanut butter, vanilla, strawberry, and mango.

[[Smoothie]]s are a common breakfast item made with fresh fruit juice, yogurt, and crushed ice. ''[[Agua fresca]]'', a drink originated by Mexican immigrants, is a common hot-weather beverage sold in many supermarkets and at mom and pop stands, available in citrus, watermelon, and strawberry flavors; the California version usually served chilled without grain in it.

[[File:Pork machaca with eggs, served with potatoes and salsa and wrapped in a tortilla- 2013-04-07 13-31.jpg|thumbnail|''[[Machaca]]'' with pork, eggs, and potatoes wrapped in a tortilla, served with salsa]]
The weather in Southern California is such that the temperature rarely drops below {{convert|54|F}} in winter, thus, sun-loving crops like [[pistachio]]s, [[kiwifruit]], [[avocado]]es, [[strawberries]], and [[tomato]]es are staple crops of the region, the last often dried in the sun and a feature of salads and sandwiches.

[[Olive oil]] is a staple cooking oil of the region and has been since the days of [[Junípero Serra]]; today the [[mission olive]] is a common tree growing in a Southern Californian's back garden. As a crop olives are increasingly a signature of the region along with [[Valencia orange]]s and [[Meyer lemon]]s.

[[Soybean]]s, [[bok choy]], [[Japanese persimmon]], [[thai basil]], [[Napa cabbage]], [[nori]], [[mandarin orange]]s, [[water chestnut]]s, and [[mung bean]]s are other crops brought to the region from East Asia and are common additions to salads as the emphasis on fresh produce in both Southern and Northern California is strong.

Other vegetables and herbs have a distinct Mediterranean flavor which would include [[oregano]], [[basil]], [[summer squash]], [[eggplant]], and [[broccoli]], with all of the above extensively available at farmers' markets all around Southern California.

Naturally, salads native to Southern California tend to be hearty affairs, like [[Cobb salad]] and [[Chinese chicken salad]], and dressings like [[Green goddess dressing|green goddess]] and [[ranch dressing|ranch]] are a staple.

[[California-style pizza]] tends to have disparate ingredients with an emphasis on vegetables, with any combination of chili oil, prawns, eggs, chicken, shiitake mushrooms, olives, bell pepper, goat cheese, and feta cheese. Peanut noodles tend to include a sweet dressing with lo mein noodles and chopped peanuts.

Fresh fish and shellfish in Southern California tends to be expensive in restaurants, but every year since the end of WWII, the Pismo clam festival has taken place where the local population takes a [[pismo clam|large species of clam]] and bakes, stuffs, and roasts it as it is a regional delicacy.<ref>{{cite news |last1=Young |first1=Christopher |title=Digging for Pismo clams at San Diego Beaches |url=https://www.sandiegoreader.com/news/2013/apr/12/digging-pismo-clams-san-diego-beaches/ |work=San Diego Reader |date=April 12, 2013 |access-date=January 2, 2021 |archive-date=December 4, 2020 |archive-url=https://web.archive.org/web/20201204051701/https://www.sandiegoreader.com/news/2013/apr/12/digging-pismo-clams-san-diego-beaches/ |url-status=live }}</ref><ref>{{cite web|url=http://blog.seacrestpismo.com/2012/10/pismo-beach-clam-festival/|title=Dig Into the 66th Annual Pismo Beach Clam Festival|work=SeaCrest OceanFront Hotel|access-date=January 16, 2015|archive-url=https://web.archive.org/web/20140612063351/http://blog.seacrestpismo.com/2012/10/pismo-beach-clam-festival/|archive-date=June 12, 2014|url-status=dead}}</ref>

Fishing for pacific species of octopus and the [[Humboldt squid]] are common, and both are a feature of East Asian and other L.A. fish markets.<ref>{{cite web|url=https://www.latimes.com/local/la-xpm-2013-jan-14-la-me-fishing-boat-20130114-story.html|title=Jumbo squid invasion attracts eager anglers|work=Los Angeles Times|date=January 14, 2013|access-date=January 16, 2015|archive-date=January 10, 2015|archive-url=https://web.archive.org/web/20150110143946/http://articles.latimes.com/2013/jan/14/local/la-me-fishing-boat-20130114|url-status=live}}</ref><ref>{{cite web|url=http://www.wideopenfish.com/2011/09/cooking-the-monster-giant-squid-made-easy/|title=Cooking the Monster Giant Squid Made Easy!|work=Wide Open Fishing Los Angeles Orange County Inshore Offshore Fishing|access-date=January 16, 2015|archive-date=December 21, 2014|archive-url=https://web.archive.org/web/20141221071325/http://www.wideopenfish.com/2011/09/cooking-the-monster-giant-squid-made-easy/|url-status=dead}}</ref><ref>{{cite news |last1=Koslow |first1=Jessica A. |title=10 Best Octopus Dishes in Los Angeles |url=https://www.laweekly.com/10-best-octopus-dishes-in-los-angeles/ |work=LA Weekly |date=May 15, 2013 |access-date=January 2, 2021 |archive-date=October 30, 2020 |archive-url=https://web.archive.org/web/20201030234416/https://www.laweekly.com/10-best-octopus-dishes-in-los-angeles/ |url-status=live }}</ref> [[Lingcod]] is a coveted regional fish that is often caught in the autumn off the coast of [[San Diego]] and in the [[Channel Islands (California)|Channel Islands]] and often served baked. [[California sheephead]] are often grilled and are much sought after by spear fishermen and the immigrant Chinese population, in which case it is basket steamed.

Most revered of all in recent years is the [[California spiny lobster]], a beast that can grow to 44&nbsp;lb, and is a delicacy that now rivals the fishery for [[Dungeness crab]] in its importance.<ref>{{cite web|url=http://www.boatingmag.com/how-to/california-lobster-battles|title=California Lobster Battles|work=Boating Magazine|date=August 7, 2012|access-date=January 16, 2015|archive-date=February 25, 2015|archive-url=https://web.archive.org/web/20150225221941/http://www.boatingmag.com/how-to/california-lobster-battles|url-status=live}}</ref>