Southwestern Cuisine - Chiles, Smoke & Sun

The Southwest cooks with desert intensity: mesquite smoke, roasted chiles, and sun-ripened produce. Indigenous, Mexican, Spanish, and cowboy traditions collide into bold, chile-driven plates. Red vs. green isn’t just a choice—it’s a personality. New Mexico favors Hatch chiles and stacked enchiladas drenched in red or green sauce (or “Christmas”). Arizona and West Texas lean into open-fire grilling, beans, and blue corn. Heat levels vary, but depth of flavor is non-negotiable. Tex-Mex adds melty comfort—cheddar, chili con carne, and flour tortillas—built for combo-plate joy. Essentials include carne asada, fajitas, enchiladas, breakfast burritos, posole, sopapillas with honey, Navajo fry bread tacos, and green-chile cheeseburgers.