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Arizona

The Grand Canyon state is the home of the chimichanga, the deep-fried burrito that is a star of Sonoran-style cooking. Restaurants in Tucson and Phoenix both lay claim to its invention. Arizona versions of Mexican food follow the Sonoran-style, which emphasizes wheat tortillas (rather than corn), beef, and milder chiles. In Arizona, cacti are an important food item, going back to the native Pima and Papago tribes, who made jams and syrups from the sweet fruit of saguaros and ate the spiky paddles of the prickly pear (nopales, in Spanish). Jicama, a faintly sweet tuber with the texture of an apple, and tomatillos are also important ingredients. Arizona was sparsely settled until mining drew crowds into the territory. Cattle ranching was an important early industry. Beef remains a big part of Arizona cooking. It’s a popular filling for Chimichangas and tacos and is the star of carne seca. The influences of the past are still very much present in Arizona’s ubiquitous Southwest cuisine; however, with an enormous influx of people into Arizona, other regional tastes are coming through, influencing the regional flavor here in the desert Southwest.

Featured Cook Brian Becker Cooking Level: Intermediate Home Town: Queen Creek, Arizona, USA Living In: Kisangani, Tshopo, D. R. Congo

About me: I grew up in Arizona, went to college in San Diego and lived there for nine years total and now I am in central Congo working in development. We are giving small loans to women and men who have tiny businesses and in many cases not enough food to eat. These loans are helping the mamas to feed their children. I only seem to miss Mexican food and broccoli. Another thing you can't really get in Africa is a great big dinner salad. They think that's a silly thing and it would take some work to make sure it was safe to eat. Food supply is limited here but there are good fresh items in the marketplace. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »