Culinary Life in Arizona

How old is Arizona's cuisine? Here's a clue. The words "chili," "guacamole" and "tomato" are Aztec in origin. Southwestern fare--which borrows generously from the elements of Mexican food-- may qualify as the oldest regional style in the United States. It still emphasizes native foodstuffs such as beans, chilies and corn. Corn tortillas, in fact, are the definitive Southwestern bread, while pinto beans add protein. It's hearty, unpretentious but amazingly satisfying fare.

The sights, aromas, and tastes of the Southwest come together to present a truly extraordinary culinary experience.

The state's wealth of restaurants includes both award-winning eateries and off-the-beaten-path gems, so your only dilemma may be the delight of deciding what to try first. Whatever you select will surely lead you to a vacation recipe comprising sunshine, saguaro cacti, the tangy scent of mesquite and creosote, and exhilarating outdoor activity. To visit is to dine in savory contentment.

Innovative combinations of fresh, indigenous ingredients such as jicama, chiles, corn, and cactus enhance both the taste and the appearance of food with mouth-watering flavors and vibrant natural colors. Different renditions of salsa and the latest twist with fruit or other ingredients added to the mix create still new culinary interpretations to satisfy the senses-- creations that can only be found in the Grand Canyon State, which counts food high on the list of its many treasures.

 

Arizona Culinary Schools

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