Southwest Anyone?
An amazing ripple effect occurs with the passage of time and historical events. It always provides a perfect opportunity to sample the food.. Mexican cuisine happens to be beautifully fused with original recipes from Arizona, New Mexico, Texas, and California. So many tasty dishes have come from this fusion, that it is sometimes hard to make the distinction of just what resulted from where.
Here are a few examples of each mix, to help you identify the origin.
MexiCali (Mexico and California) often includes Avocado and Rice, TexMex (Texas and Mexico) includes barbecue and dipping sauces, AzMex (Arizona and Mexico) often includes corn and salsa.
Here’s a fun recipe for Chili Con Carne
1 package prepared Chico’s Chili (mild or hot)
1 Tbsp. olive oil
1-1/2 lbs sirloin, ground or chunks
1 cup water
1 8-oz. can tomato sauce
Follow directions for Chico’s Chili Beans. Heat 1 tablespoon oil in a heavy saucepan (dutch oven is perfect). Brown ground sirloin well, or if using chunks, trim fat from 1-1/2 lbs. sirloin. Cut into 1-inch cubes and brown well on all sides. Add 1 cup water and 1-8 oz. can tomato sauce to browned beef. Bring to a boil, reduce heat, cover saucepan and simmer approximately 2 hours or until meat is tender. Add prepared Chico’s Chili Beans. Again bring to a boil, reduce heat and simmer, uncovered, for 30 minutes. Serves 4-6. Check our gourmet foods section for Chili and Salsa Mixes.
I have created my own salsa with salsa mixes in the past and I must say, that they are party pleasers and have never failed me yet. It is fun and simple enough to sample the different tastes throughout the States and experience the evolving palate firsthand. I wonder what recipes they will come up with a hundred years from now?
Written by Delightful Biteful