Southwestern cooking is much more than the Americanization of Mexican foods. Based on a fusion of Spanish and Native American ingredients and cooking methods, new ingredients and dishes were brought over by immigrants at the turn of the century resulting in a unique regional cuisine known for its bold flavors and festive presentation. Today a new generation of southwestern chefs are expanding the definition of Southwest cuisine, using vegetarian foods such as tofu and tempeh instead of meat, as well as incorporating shiitake and portobello mushrooms, sun-dried tomatoes, and balsamic vinegar for other traditional ingredients.

A few of the recipes to enjoy are:

• Rattlesnake Chili,
• Pineapple Salsa,
• Southwest Potato Salad,
• Plantanos Fritos,
• Roasted Corn & Chili Corn Brad,
• Vegan Mole,
• Seitan Strips with Ancho Chili Sauce,
• Baked Polenta with Black Beans & Lime Sour Cream,
• Southwest Potato Fritatas and Shiitake and
• Sun-dried Tomato Quesadillas.