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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 KUUIPO8821 Cooking Level: Intermediate Home Town: Scottsdale, Arizona, USA Living In: Martinez, California, USA

About me: With a full-time job at a large non-profit and a 3 yr old to chase around, I don't have as much time for cooking as I used to, so right now I'm looking for quick and easy recipes. My mother and I are very close and she has been teaching me to cook and bake since before I could see over the stove. Over the past couple of years I've been experimenting with all kinds of new recipes and techniques, and when I came upon Allrecipes, it was love at first site. I am on here several times a day looking for inspiration! My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »