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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.
 

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Kitties 2

Cooking Level: Expert

Home Town: Greenfield, Iowa, USA
Living In: Scottsdale, Arizona, USA
About me:
 When I was a little girl, I hated to cook! My wise Mother told me that when I had someone I loved to cook for, that would all change! I can only say that the cook I am today is because of the cook's I came from! Here's to you Mom, Grandma Kurtz and Grandma Foster--the best cooks in Adair County Iowa!

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Brandi

Cooking Level: Beginning
Home Town: Salt Lake City, Utah, USA
Living In: Casa Grande, Arizona, USA
About me: My name is Brandi Tippetts. I am married and have 2 children, Jessie 11 and C.J. 5.
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Summer

Cooking Level: Intermediate
Living In: Flagstaff, Arizona, USA
About me: I love cooking up food that stirs the emotions. There's nothing better than getting a group of people together over good food and laughing the night away! It's the best!

poetbaker

Cooking Level: Expert
Home Town: Anaconda, Montana, USA
Living In: Phoenix, Arizona, USA
About me: I started cooking when I was 8 years old, and have been in love with my kitchen ever since. My dad is a chemist and my grandmother was the chief dietitian at a hospital, so healt…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.

Penne with Chicken and Pesto

Reviewed on Oct. 11, 2008 by Jen Levin
It was decent. I used lactose free milk with a little cornstarch in place of the cream (not only did it cut back on fat/calories, but I was able to eat and not get sick!). It was decent, but wasn't quite the taste I was looking for. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.

Albondigas Soup II

Reviewed on Oct. 11, 2008 by Logan B
This recipe is really good. It didn't state it in the recipe, but I added about a teaspoon of salt to the meatball mixture because everyone knows you have to add salt to your protein or else it will be bland. I substituted dry bread crumbs and also doubled the amount because they felt too soggy and wouldn't hold their shape. To reduce some of the fat, I baked the meatballs on a cooling rack so the fat could drip onto a cookie sheet for about 20 minutes at 350 degrees F. I did everything else according to the recipe and I added 1 pound of dry red kidney beans as a bit of a filler.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.

Quick Quiche

Reviewed on Oct. 11, 2008 by Cassie
This came out great! I had never attempted a quiche before and was taking it to a football brunch, so I was pretty apprehensive. Everyone really liked it. The only change I made was I omitted the onion and added spinach. I would have given this recipe 5 stars, but I had to cook this quiche for almost an hour. I don't know if I added too much of something by mistake or what. But altogether, a great recipe.
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