The Cuisine of the Southwest and the Rocky Mountain Region

Chapter 8 The Cuisine of the Southwest and the Rocky Mountain RegionAmerican Regional CuisineThe Rocky Mountain StatesArizona- “The Grand Canyon State,” where the Arizona trout is the state fish. Colorado- “The Centennial State,” where the state animal is the Rocky Mountain bighorn sheep, the state fish is the green cutthroat trout.Idaho- “The Gem State,” known for the state fruit, which is the huckleberry; the state vegetable is the potato, and the state fish is the cutthroat trout.Montana- “The Treasure State,” also known as “Big Sky Country” and the “Mountain State,” has the state fish as the blackspotted cutthroat trout and the state animal as the grizzly bear.New Mexico- Considered the “Land of Enchantment,” New Mexico has chiles and pinto beans as the state vegetables, the piñon pine as the state tree, the Rio Grande cutthroat trout as the state fish, and the roadrunner as the state bird. The state cookie is the bizcochito and the New Mexico state question is: “Red or green?” (as in the state’s most famous vegetable, chile). The answer? Both!Utah- “The Beehive State,” where the state fruit includes both sweet and tart cherries, the state vegetable is the Spanish sweet onion, the state historic vegetable is the sugar beet, the state animal is the Rocky Mountain elk, and the state cooking pot is the Dutch oven.Wyoming- “The Evergreen State,” also known as the “Cowboy State,” “Big Wyoming,” and the “Equality State,” where bison is the state mammal, cutthroat trout is the state fish, and the state sport is the rodeo.The Development of Southwestern CuisineWhen the Spanish first came to the Southwest, they found 98 Native American settlements, called pueblos, along the Rio Grande. The tribes that have most significantly influenced the cuisine of this area include the Navajo, Pima, Hopi, Pueblo, and Zuni; their food had religious and cultural implications as well. The Pima were descendants of the ancient Hohokam tribe and were known for their expertise in growing beans—so great that they were also referred to as the Papago, or “bean people.”The Hopi, descendants of the ancient Anasazi tribe, cultivated many varieties of squash, beans, and corn. They cooked using beehive-shaped ovens, called hornos, made of adobe clay.The Spaniards ArriveThe first Europeans to venture into this region were the Spanish. The introduction of meats other than wild game is attributed to the Spanish, who brought livestock with them.The Spanish also grew crops and introduced wheat flour to the Native Americans. Wheat became so popular that it was planted all over the region. Eventually, flour tortillas became as popular as corn tortillas, the original staple bread of the region. As they had in other areas of the country, especially in Texas, the Spanish introduced many varieties of chiles that were integrated into the cuisine.The Native Americana and the Three Sisters of FoodThe “three sisters”—corn, beans, and squash—are the New World foods indigenous to the Southwest and Rocky Mountains. The crops were easy to dry and store for long periods and, when eaten together, provided a complete source of protein. The farming techniques are also designed to be harmonious. When all three crops are planted together, the tall stalks of corn provide the vertical structure to which the bean plants cling, and the squash vines help provide shade and control weeds by forming a groundcover. The Native American Indians believed that corn was given to them by the corn maiden as a life-giving grain. It is the food that has the most cultural significance for them. CornCorn in the region comes in six colors—red, white, blue, black, yellow, and variegated––which many Native American tribes associate with the six directions of the compass. Blue corn is culturally and religiously the single most important corn variety grown by the Native Americans of the Southwest. Dishes made with blue corn have a flavor that is both rich and earthy due to the drying of the kernels over a piñon wood fire. Blue corn can be used in most Southwest dishes, but it is softer and less starchy than other Indian corns and may need to be blended with a little wheat flour before use.BeansNative Americans used wild beans in their diets almost 7,000 years ago. Beans, when combined and eaten with grains, seeds, or nuts, provide all the amino acids needed to create complete proteins. The Europeans, until the 15th century, were familiar with only a few varieties of beans, such as fava and broad beans, but were introduced to a large variety of New World beans.The most common beans utilized today in the American Southwest are the pinto bean and its smaller relative, the pinquito. However, a number of ancient varieties, called “heirloom beans,” are experiencing a resurgence in the United States. SquashThe last member of the food triad is squash. Summer squash such as zucchini, yellow squash, and numerous varieties of Indian squash are all grown in the Southwest. This culturally important food staple is often referred to by its Spanish name, calabacitas. The PioneersThe areas first tracked by trappers, prospectors, and trailblazers began to attract farmers and families and other pioneers by the 1840s. They relied on sourdough breads, quick breads, salt pork preparations, wild game and fish, and what could be foraged from the forests, mountain valleys, and plains. “Prairie schooners,” or covered wagons, were piled high with flour, beans, bacon, dried fruit, coffee, salt, and vinegar. Their cooking styles were similar to that of the cowboys who ate chuckwagon cooking in Texas. The BasqueThe Basque people who emigrated from southwestern France and northern Spain came to the West as sheepherders who worked on the ranches of Idaho, Nevada, and Wyoming. In many remote areas, thriving communities of Basque descendants developed. Hearty stews of beef, chicken, and lamb flavored with onions, garlic tomatoes, bell peppers, and herbs best describe the Basque contribution to the cooking of the region. The largest Basque community in existence today, outside of Europe, is in Boise, Idaho.The Basque restaurants found in America today are known for their family-style service and many courses of hearty food, served on long communal tables.GameThen and NowMuch of the wild game enjoyed for its own sake today in the Rocky Mountains was first eaten out of necessity; today, game is considered a delicacy. Fowl, venison, boar, and bison thrive in the mountains of the region. But today, the game animals served in restaurants are not considered true wild game. Because the U.S. Department of Agriculture does not inspect wild game, the meat served in commercial food-service operations is raised in closely controlled environments and developed specifically for the industry by game farms and ranches.More and more restaurants are taking steps toward lessening their carbon footprint on the environment, which is important, considering the restaurant industry produces a lot of waste in food, water and energy. Government-Backed Certifications:Energy Star Partnered with the U.S. Environmental Protection Agency and the U.S. Department of Energy, Energy Star is a program designed to identify and advocate energy-efficient products and practices. Energy Star distinguishes environmentally friendly products based on their specifications regarding energy consumption and water usage. Energy Star also delivers technical information and educational resources to consumers looking for energy-efficient solutions in their homes or businesses. Reducing the Carbon FootprintGovernment-Backed Certifications Cont.Certified Green Commercial Kitchen This program assists commercial kitchens in taking steps toward becoming more sustainable. This comprehensive program covers five keys areas: energy conservationwater conservation waste reductiongreen cleaningeducationEnerlogic The Enodis Enerlogic program recognizes energy savings relative to the consumption of water, electricity and gas, and identifies the most energy-efficient Enodis commercial kitchen equipment. Government-Backed Certifications Cont.Some of the ways these organizations award points toward their certification include:Water EfficiencyWaste Sustainable Furnishings and Building MaterialsSustainable Food Energy  Recycled and Bio-based DisposablesRecyclingAluminum- Nearly everything aluminum can be made from recycled aluminum. Recycling just one ton of aluminum cans saves the energy equivalent of 1,665 gallons of gasoline.Food Waste- As much as 70 percent of all restaurant waste is food waste. Food waste can be composted to create a nutrient rich soil additive. Cardboard- Old cardboard boxes can be donated to charities for reuse or sent to a recycling facility to make new cardboard and other paper products. Recycling one ton of cardboard saves 460 gallons of oil.Glass- Glass can be reused an infinite number of times. Recycling a single glass bottle saves enough energy to power a 100W light bulb for four hours.Recycling Cont.Paper- All non-glossy paper can be recycled into several products including newspaper, bathroom tissue, and kitty litter. Every ton of paper recycled saves energy equivalent to 185 gallons of gasoline.Plastic- Recycled plastic can be used to create several products ranging from mop heads to t-shirts. Five two-liter recycled bottles can produce enough insulation for a men's ski jacket. Steel- Recycled steel can be made into steel cans, building supplies and tools. Steel recycling saves enough energy in one year to power 18 million homes for that entire year.Used fryer oil- Fryer oil can be turned into biodiesel, a popular alternative fuel. Rather than paying to have your oil taken away, biodiesel companies are actually paying restaurants for this resource.Salad with Blood Oranges and Olive Oil PowderMake sure the olive oil powder does not come in contact with liquid or the powder will start melting.Braised Veal Cheeks (Basque)Cheeks are perhaps the toughest cut of meat on the cow because those muscles are exercised the most. Barbacoa is the Spanish term for beef cheeks that have been braised, baked, steamed, or boiled to tenderness, traditionally used in tacos. Use beef cheeks or short ribs if veal cheeks are not available. Crisp-Skinned Striped Bass with Ponzu GeleeHybrid striped bass are moderately fatty and mild tasting with a firm flaky texture. The hybrids can be distinguished from wild striped bass by broken rather than solid horizonal stripes on the body. The hybrid is more resistant to temperature extremes, thus better suited to aquaculture. Poblano and Potato SoupOne of the most famous foods in the Rocky Mountains is the potato. Over 100 varieties are farmed, mostly in Idaho and Colorado.In fact, Idaho Potato is now a registered trademark. Idaho potatoes are usually grown in volcanic soil and irrigated with fresh mountain runoff water. Russet potatoes from Idaho are the most popular and common potato variety and are used primarily as baking potatoes and for the production of French fries. Colorado, while also producing Russets, is known more for its specialty potatoes that come in a variety of colors, sizes, and flavors.Pumpkin Seed-Crusted Rainbow Troutwith Calabacitas con MaizeLeaving the skin on the trout helps keep the flesh moist and enhances the flavor. The meat separates easily once cooked. Porrusalada-Leek SoupThis soup is a traditional Basque soup recipe, whose title means “leek broth.” The role of the Basques in the exploration and settlement of the Americas continues to be researched by historians and scholars.Chiles Rellenos with Roasted Tomato SalsaGrilled Apache-Style Pork Chopswith Squash, and Tobacco Onions