The Southwest

I knew that when I crossed my birthday weekend back in August that life would be busy until after Thanksgiving. With visitors, trips and parties, I’ve managed quite well. However, as I look at the weeks ahead, three of the next four weekends will be spent not in my house, which means not in my kitchen.

Most of what you see on these virtual pages occurs on a Sunday since 1) who has time/energy during the week? and 2) my daylight hours to photograph are dwindling. While mid-June I could count on until at least 7:30 to get things done after work, now all dishes must be plated and photos snapped no later than 6. #FoodBloggerProblems. In any case, the no weekends coming up means that I’ll be scouring my freezer for leftovers I’ve intentionally stock piled for the next month. It also means that my culinary journey will slow considerably. The good news is that when I do pick things back up, I’m heading south of the border to Mexico where no doubt the spicy flavors will keep things hot in my house as the temps outside cannot.

BUT, before things really slow, a trip to the Southwestern United States.

Despite previous misconceptions, food from the American Southwest is NOT just Mexican food. Sure there are influences from Mexico, but southwest cuisine is unique in its own right, and really encompasses three distinct types of sub-cuisines: traditional, Tex-Mex, and “cowboy cooking”, all three seamlessly woven into the everyday plate. Food is simple but flavorful, and no doubt stick to your ribs.

Sure you’ll find tortillas and frijoles, but the star of any show down there, especially in New Mexico, is undoubtedly the chile, red, green and everything in between. As you travel from west to east through tiny Texas border towns to the bigger cities, the focus goes more Tex-Mex, with dishes like tamale pie, skirts steak, tacos and enchiladas. Finally, as far as that cowboy fare is concerned, think “home on the range,” so…lots of meat, chiles, corn, beans, and lard. In some ways, the best kind of food.

There may be more, but for now, I’m at least making…

Tamale Pie

Posole

How’s this blast from the past, Lettuce and Yam??

Sharing is caring!Email this to someonePrint this pageShare on FacebookShare on Google+Tweet about this on TwitterShare on YummlyPin on PinterestShare on StumbleUponShare on Reddit

Related Posts

Grandma Diamond’s Coffee Cake + a giveaway

Grandma Diamond’s Coffee Cake + a giveaway

Thank you, Saturday. It’s been a long week, full of “new parent” things. Now, before you people-parents get all angry, I’m not trying to minimize what you do, but I’ve learned this week that being a pet parent can be a whole lotta stressful, too. […]

Pin It
Cajun Fettuccine

Cajun Fettuccine

It’s no secret to any of my bests that I love barbecue. All of it.  Though I’ve made quite the variety here, I really don’t discriminate on style. Much to my surprise, I found that I loved Carolina barbecue as much as what I consider […]

Pin It


Leave a Reply