1. The Southwest

2. The Southwest Arizona New Mexico Oklahoma Texas Nevada Utah Colorado
Kansas

3. The Southwest Let’s think about Southwest Food…

4. Textbook Reading - Page 634-636
The Southwest
Textbook Reading - Page
Take notes in pkt.
Answer question #1 on page 641
Answer question #6 on page 644

5. Historical Information 1 heavy Spanish and Mexican influence
The Southwest
Historical Information 1
Area is known for
heavy Spanish and Mexican influence

6. The Southwest Historical Information 2 & 3
Area is suited for cattle and sheep raising rather than farming
Cowboys are a tradition
Cattle ranching and driving cattle to market
Foods reflect that

7. Historical Information 4 & 5 Farming= wheat, rice, and citrus
The Southwest
Historical Information 4 & 5
Tex-Mex cuisine includes:
Strong spices
Reliance on beans, rice and vegetables
Rather than meat
Farming= wheat, rice, and citrus

8. The Southwest CLIMATE Hot, dry summers- longer growing season
Short, mild winters
Not a lot of rainfall – have to be more water conscious

9. The Southwest
Common Foods
Corn, beans, rice, tacos, and tamales

10. The Southwest Common Foods Chili- spicy HOT pepper… Ghost pepper:

11. The Southwest
Common Foods
Fajitas, nachos, and quesadillas

12. The Southwest
Common Foods
Cornbread and tortillas

13. The Southwest Common Foods
Texas BBQ – roasting meats for longer period of time

14. How to Make Chili http://www.videojug.com/film/how-to-make-chili-3
Watch the following videos and fill in the demo notes in your packet about how to make great chili.
A basic chili usually includes the following:
½ pound ground beef
crushed tomatoes
basic spices
onion
peppers and hot peppers
carrots
beans, kidney, pinto, black, canellini
Other things you might want to add in:
other hot peppers
other meats or meat substitutes
sour cream
cheeses – pepper jack, sharp cheddar, Monterey jack

15. Recipe Name: Cornbread Region: Southwest
Sift:
Aerate ingredients by putting through sifter to make lighter
If you would like to make corn muffins: bake about 14 minutes and then check
If you would like to make a pan of cornbread, bake for 20 minutes and then check.

16. Recipe Name: Spicy Rice & Beans Region: Southwest
Ingredients:
2 c. flavored broth, you choose flavor – beef, chicken or veggie
1 c. rice
1 t. butter
1 clove garlic, minced
½ onion, diced
½ c. kidney beans
1 tsp. cumin
¼ tsp. salt
1/8 tsp. cayenne pepper (or less to taste)
 Procedure:
In the large sauce pot, sauté any additional veggies first with some cooking spray.
Then, leave the veggies in the pot and bring the broth to a boil.
Add in butter, rice, garlic, and spices, and simmer over medium-low heat for 15 – 20 minutes, or until soft and all broth is absorbed. Stir twice during cooking to prevent sticking.
When rice is soft, stir in the beans; cook on low heat for 4-5 minutes or until heated through.
Remove the rice and beans mixture from the pot; present in serving bowl or on platter.

17. Recipe Name: Veggie Quesadillas Region: Southwest
SHRED and then sauté all veggies together FIRST.
Remove those ingredients before adding tortilla
Twice Grilled: Grill on one side, then flip and grill on the other.
* Usually done in juices/remnants of other food for flavor.
Form either:
2 2-tortilla quesadillas that are cut in half
4 1-tortilla quesadillas that are folded in half
4 1-tortilla quesadillas that are folded burrito-style **Warm the tortilla for about 10 seconds if you want to form a burrito 
Shred: Using a box grater, cut food into small pieces
* Do for Cheese THEN zucchini.

18. Recipe Name: Veggie Quesadillas Region: Southwest