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History
•Native Americans •Settlers adopted the triumvirate of corn, beans and squash•Spanish•Mexicans
Influences on the Cuisine
American Southwestern Cuisine
Southwestern Native Americans
The Four Corners area isthe cradle of Southwestern
Native American civilization.
This area has beeninhabited for more than6,000 years; archaeological
evidence reveals greatcivilizations that flourished
and then disappeared.
Ancient Pueblo Peoples
• The present-day Four Corners area of the United States, comprising southern Utah, northeaster Arizona, northern New Mexico, and southwestern Colorado.
• These cultures are referred to as the Pueblo Peoples.
• The word Pueblo originated with the Spanish explorers.
Ancient Pueblo Peoples
• One of these groups are referred to as the Anasazi.
• This reference is now beingQuestioned.
• The Navajo people, who arrived to the area around 1400, and who now reside in parts of the former Pueblo territory, referred to the ancient people as Anaasází, meaning “ancestors of our enemy’s”.
•Built and lived in villages of adobe huts•Planted gardens •Developed methods for irrigating crops•Planted seven different varieties of corn
Ancient Pueblo Peoples
American Southwestern Cuisine
The Pueblo TribesAncestors of the ancient Southwestern civilizations are
called pueblo tribes because they built pueblos, permanent
fortified villages made of adobe, or clay bricks.
American Southwestern Cuisine
The Birth of Corn CultureAncestors of the Pueblotribes learned corncultivation and cooking from ancient Meso-Americans, early civilizations of what isnow central and southernMexico.From the Southwest, cornculture eventually spread tosouth central and easterntribes.
American Southwestern Cuisine
Desert AgriculturePueblo tribes developed unique dryland agricultural methods:
irrigationdeep planting
companion plantingterracing (below)
American Southwestern Cuisine
Three Sisters Crops
•many varieties of cornyellowwhiteredblue (sacred)
• squashes and pumpkins• heirloom beans (left)
AnasaziteparypinkpintoAppaloosared
American Southwestern Cuisine
The Corn–Bean Protein Synergy• Meat contains all 9 essential amino acids, which is needed to sustain human life.
• Because their diets included very little animal protein, pueblo
tribes heavily relied on the corn–bean protein synergy.
• Traditional alkaline processing of corn makes available certain
proteins that combine with proteins found in legumes, creating a
protein source nearly as valuable as the proteins found in meat.
• Before technology it would have been almost impossible to live a vegan or vegetarian lifestyle.
Two Ways to Alkalize Corn
NATIVE AMERICANAlkalai: lye (sodium hydroxide) derived from plant ashes
Hominy: whole corn kernels boiled in lye water to remove hulls, soften, and add nutrients
Corn Dough: fine-ground dried whole corn is mixed with alkalized water
MESO-AMERICAN/MEXICAN
Alkalai: cal (calcium hydroxide) mined from natural volcanic deposits
Posole: whole corn kernels nixtamalized, or boiled in calcium hydroxide water, to remove hulls, soften, and add nutrients
Masa: corn dough made by grinding nixtamalized corn kernels
American Southwestern Cuisine
Pre-contact Pueblo Cooking
Before European contact, Pueblo tribes had
developed a sophisticated cuisine
with a limited ingredients palette but with superior
cooking and grinding technology.
• advanced grinding equipment: flatbreads, or tortillas, made from fine-ground corn and alkalized water• alkalization using wood ash• superior clay vessels for simmering soups and stews, cooling water, and storing ingredients• air-dried foods
American Southwestern Cuisine
Chiles
Chiles are the fruit of the capsicum plant known for their hot-spicy flavor.
Chiles added important vitamins and flavor to the pueblo tribes’ bland diet of starchy foods.
Chiles are a signature flavor of Mexican Border cuisine.
American Southwestern Cuisine
Navajos and Apaches• Hunter-gatherer Navajos and Apaches entered the region
around 1400. • Acquisition of Spanish horses and sheep transformed
Navajos into herders. Apaches remained hunters.• Both groups interacted with pueblo tribes and absorbed
some of their food culture.
American Southwest Cuisine
Southern TexasNew Mexico
ArizonaSouthern Utah
Southern ColoradoHispanic California
Topography and Climate (Southwest Cuisine)
•Share a border with Mexico• Share flavors of chili peppers and cumin
•Lack of water posed a major problem•Valleys around Rio Grande River provided fertile farmland
Topography and ClimateMuch of the AmericanSouthwest is high desert,
dry land at an elevation of
more than 4,000 ft.• soil is thin, vegetation sparse• annual precipitation less than 13 inches• few indigenous animals
Topography and Climate• The Southwest is dry because of its location within the Rain Shadow of the Sierra Nevada mountain range, which blocks westerly moist air form the Pacific.
•As a result:• Less than 13 inches of rainfall• Thin soil• Limited animal life
American Southwestern Cuisine
INDIGENOUS FOOD PLANTS
acornssunflower roots and seedspine nutschokecherrymesquite beanscattaildockpurslanetumbleweedcactus and cactus-like plants
INDIGENOUS FOOD ANIMALS
jackrabbitssquirrelspig-like peccariesmule deersnakesarmadilloslizards
•Mexican foods • Tortillas, wheat, chili peppers, tomatoes, tomatillos, avocados,
squash, potatoes, cinnamon, and chocolate
• Foods from Spain • Olives, garlic, rice, lamb, pork, chorizo, peaches, apricots, citrus
fruits, and grapes for making wine
Spanish Introduced
Cooking Methods•Braise•Boil•Fry•Grill•Bake in hornos (dome-shaped ovens made of stone and adobe)
•Dry foods in the sun•Soups and stews used many dried food items
•Escabeche - pickling foods in an acid mixture•Food usually fried before pickled
Preservation Techniques
Characteristics of the Cuisine
•Corn in numerous forms•Many types of beans•A variety of squashes•Chili peppers
Four major foods dominate
American Southwestern Cuisine
New Mexico CuisineTraditional New Mexico
cuisine reflects the clarity and austerity of the
Southwestern desert.Through its history, the
cuisine has changed very little.
Traditional New Mexican cookery exhibits heavy
influence from the Native American and Spanish.
.
• limited ingredients and few seasonings• equally favors wheat flour
tortillas (bread and tacos) and corn tortillas (enchiladas, chips)• chile verde (green chile
sauce)• chile rojo (red chile sauce)• “Christmas-style” (half red,
half green)• beef dishes• smoked and grilled foods• flan and sopaipillas
American Southwest Cuisine
•Arizona •Less impact from Mexican
and Spanish cookery•Fewer chilies
American Southwestern Cuisine
Texas CuisineTexas cuisine began on Spanish
ranches in the 1700s where beef was the meat of choice.
Ranchers ate tender cuts grilled over mesquite coals, whereas cowboys ate tough cuts in stews and tenderized by cooking and marinating.
Mexican ingredients, techniques, and flavor preferences combined with Ranchlands cuisines.
Little Native American influence.
• flour tortillas• fresh and cooked salsas• fajitas (means “little
belts”): marinated skirt steak grilled and served in tacos• chili made from diced beef
and chili powder (no tomatoes!)• cheese dishes and
toppings: chile con queso is melted cheese with green chile
•Texas•North • Influence from the Plains
•East • Strong impact from Louisiana • Typical Southern, Cajun, and/or Creole cooking •Gumbos, okra, rice dishes, biscuits, and crawfish
Regions
•Texas•South
South Texas Barbacoa
•Borders Mexico •Chili peppers, tortillas, and salsa
•West •Resembles cookery of New Mexico•Prominent Native American overtones •Extensive use of chilies
Regions
Popular Dishes
• Chili Con Carne - meat chili, originated in the border towns of Texas in the early 1800s. At that time, the dish consisted of lots of chili peppers and any available meat – pork, beef, or lamb. This dish extended small amounts of meat. • Posole - stew containing hominy, pork, and chili
peppers. Comes in countless variations.
One Region, Three Styles
American Southwestern CuisineA blend of Southwestern Native American, colonial Mexican
(Spanish), and pioneer Ranchlands cuisines
Mexican-American CuisineTraditional Mexican cuisine modified with American ingredients
and technology
Contemporary Mexican Border CuisineA chef-driven Southwestern cuisine expanded with Mexican
ingredients and world cuisines techniques
American Southwestern Cuisine
Spanish/Mexican Colonial Cuisine
THE MISSIONS• The Spanish government ofMexico and the CatholicChurch founded missionsthroughout the Southwest.
• Mission cooks blended Mexican
colonial cuisine (itself a hybrid)
with Southwestern NativeAmerican cuisine, creatingAmerican Southwestern
cuisine.
American Southwestern Cuisine
Southwestern Cuisine• Three Sisters Crops• hogs and chickens• lard made corn dough products more pliable, tastier• lard made fried foods possible• crisp tacos, tostadas, chips• later, beef became meat of choice
• slow-simmered beans• refried beans• wheat flour tortillas• chiles• a limited seasonings palette:peppercumincinnamonwild sage
American Southwestern Cuisine
New Mexico ChilesLONG GREEN CHILE• tender, meaty flesh• thick, fibrous skin is always
removed by flame-roasting and peeling• diced or julienned as a flavorful
garnish or ingredient; puréed for sauce
DRIED RED CHILE• green chile ripens red and is
then dried• reconstituted and puréed for
sauce• or ground into pure chile
powder
American Southwestern Cuisine
New Mexico ChilesDuring the August–September green chile harvest season, roadside stands offer complimentary roasting.
Chile lovers peel, clean, and freeze green chile to use year-round.
American Southwestern Cuisine
Flour TortillasWhen the American plains and northern
Mexico began large-scale wheat production,
Southwestern cooks adopted the flour
tortilla as the preferred table bread and for
making tacos.
Mexican-American Cuisine
Through the 1800s much of the previously Spanish Mexican border area saw a large influx of Anglo settlers, and by 1845 the entire area belonged to the United States. Settlers brought American ingredients and cooking methods.
However, through the 20th century large numbers of Mexicans immigrated into the area, many from central Mexico.
Using newly-available convenience foods, Mexican-American immigrants created a new hybrid cuisine that is simpler and less expensive than traditional Mexican cooking.
Mexican-American Cuisine
This hybrid cuisine modifies traditional Mexican cuisine with American-made convenience foods.
TORTILLASIndustrially-produced tortilla
products:• corn tortillas• flour tortillas• crispy (hard) taco shells• tostada shells• tortilla chips
FILLINGS• ground beef replaces cooked
shredded meats
SALSAS• cooked, bottled salsas
replace fresh-made salsas• traditional cooked sauces are
available canned• pasteurized process cheeses
replace natural cheeses
SEASONINGS• taco seasoning, chili powder,
and other pre-made blends replace individually prepared seasonings
Contemporary Mexican Border Cuisine
In the 1980s a surge of growth and interest in
the American Southwest attracted
young, talented chefs to the area. They
presented traditional Southewestern dishes
elevated by classic and modern French techniques and presentations.
Contemporary Mexican Border Cuisine
Soon this chef-drivencuisine expanded to includeMexican ingredients, NativeAmerican ingredients andmethods, and world cuisinesinfluences.• food stacked high on the
plate• plate painting with desert
colors• sophisticated sauces
combining Mexican ingredients and French-style reductions• smoked foods• tropical fruits