Cultured Palate: Dishes from the American Southwest

As we expose ourselves to different cultures during our travels, it’s easy to forget what a wealth of culinary tradition we have in our own backyard. The food scene in the American Southwest is hugely varied, representing hundreds of years of culinary innovation. From Southern California barbecue to the hot and spicy chilis that dominate the cuisine of the desert states, each region has its own unique traditions and culinary history, the combined total of which is a collection of amazing dishes, each more delicious than the next. We’ll take a look at some of the best dishes from each regional cuisine and explain how they represent the culture they hail from.

1. Navajo Frybread

Navajo frybread is an incredibly simple dish, but its versatility makes it a staple food in many different areas of the American Southwest. It was originally developed by Navajo cooks to take advantage of the meager supplies provided by the government after the tribe was forced out of its homeland and into New Mexico. Frybread is essentially just fried dough, but it can be turned into a sweet dessert with the addition of ingredients like honey, cinnamon, and sugar. It can also be used as the base of a taco or burrito and wrapped around savory ingredients like meat and veggies. It’s easy to find near reservations in Nevada, Arizona, and New Mexico.

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