This book is, alas, currently out of print. You may find a used copy on line.>
Since the mid-1980s, Southwest Cuisine has undergone an explosion of creativity. New, well-trained chefs moved to the area and became inspired by the local ingredients and culture. They have elaborated on the area's best-loved traditional specialties, giving bold new twists to traditional red and green chile, yellow pumpkin, and blue corn.
So home cooks can try some of these exciting creations, we invited the Southwest's top restaurant and resort chefs to submit their favorite recipes. The result is some 135 original recipes from 71 chefs.
It's easy to put together a fabulous Southwest dinner using these easy-to-follow recipes.
Begin with a Blood Maria from Copper Queen Hotel, in Bisbee, Arizona. For an appetizer, consider a Wild Mushroom Quesadilla from Furnace Creek Inn, Death Valley National Park, California
Start your dinner with Steamed Dos Equis Clams from Cafe Central in El Paso, Texas, or Pima Yellow Watermelon Soup from Wild Horse Pass Resort in Chandler, Arizona.
For your entree, how about Tequila Braised Country-style Ribs from Graze in Albuquerque, New Mexico, or
Navajo Eggplant with Charred Tomatillo Sauce from Zion Lodge in Zion National Park, Utah
On the side, you'll want Jalapeno Blue Corn Muffins from Tall Timber Resort in Durango, Colorado.
And for a sweet finish, consider Texas Millionaire Pie from Daily Pie Cafe in Pie Town, New Mexico, or a Caramelized Lemon Tart from Soleil, in Tucson, Arizona.