Mexican, Native American, Frontier and contemporary influences have created very unique culinary history for Arizona. Traditional foods almost vanished after natives were forced to flee and recipes from Mexico have heavily occupied what the state’s dwellers consume. Arizona’s popular and larger cities like Tucson and Phoenix house some of the best spots for Mexican food in the country. We love the majestic blend of southwest flavors. let’s take a look at 11 popular foods in Arizona that are enjoyed by most Arizonans.
Bruschetta is a starter dish originated from Italy consisting of grilled bread rubbed with garlic and topped with olive oil as well as salt. Bruschetta has variations and it may include toppings of tomato, cured meat, vegetables, beans, or cheese. Bruschetta recipe popular outside Italy involves garlic, fresh tomato basil, and onion or mozzarella. In European countries, bruschetta is generally served as a snack or appetizer.
In most regions, bruschetta might term in listing on the appetizer menu, but in Arizona, it's more than a mere starter. Served usually with a small bowl of olives on a wooden cutting board, it's four large slices of chewy, lightly crisped bread adorned with the most satisfying toppings.
Navajo Taco is a traditional Indian fry bread topped with a chili-style meat, bean mixture and taco-type toppings like shredded chopped lettuce, cheddar cheese and sour cream. Navajo Taco is a family favorite They are commonly eaten at pow-wows, festivals and other gatherings by and for indigenous people in the United States and Canada.
Traditionally, Navajo fry bread is made with simple ingredients and eaten with butter and jam or only honey. It is amazing and so delicious. When you’re craving something savory These Navajo Tacos are very special and the way to go when you’re craving for something savory.
Navajo Tacos are most popular in Arizona and surrounding states of the country and are absolutely delicious!
Originating in Mexico, Pozole has established itself as a staple in Arizona. Customary Mexican pozole is a rich, brothy soup made with hominy, pork and red chiles. Stack your bowl with toppings like shredded radishes, cabbage, lime, cilantro and avocado! Pozole is usually served on New Year's Eve to celebrate the new year. In Mexico, Pozole is often served as a celebratory dish and in Mexican communities outside Mexico. Common occasions include birthdays, Mexico Independence Day, Christmas and other holidays.
Pozole is served in Mexican restaurants worldwide and is also popular in Arizona where it was a common dish.
Burritos, a popular food among Mexican cuisines are soft tortillas stuffed with savory protein, most often meat, Beef, chicken, cheese or vegetables, wrapped into a sealed cylindrical shape around various ingredients. Burritos typically include varieties of other ingredients such as rice, cooked beans (either whole or refried), vegetables such as lettuce and tomatoes, cheese and condiments such as salsa, pico de gallo, guacamole or crema.
Burritos are very similar to dishes such as tacos, in which a small hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas which corn tortillas and are covered in a savory sauce, to be eaten with a fork and knife.
The Sonoran hot dog is a very special and unique style of hot dog popular in cities like Phoenix, Tucson and elsewhere in southern part Arizona. Sonoran hot dog was originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s. This unique Mexican cuisine consists of a hot dog that is wrapped in bacon and then grilled, served on a hot dog bun. This dish is topped with pinto onions, beans, tomatoes and a variety of additional condiments including mustard, mayonnaise and jalapeño salsa.
Sonoran hot dog is made and sold by sellers called "dogueros" at street carts. It was estimated in 2009 that over 300 places in Tucson purely the Sonoran hot dog, and Phoenix has even more.
6. Sun Tea
Sun tea, a nostalgic drink from childhood. For Arizonans, it will definitely bring back warm remembrances of extended summer days on the back patio tasting tea with family and friends. The common idea behind sun tea is to brew a large batch of iced tea without even turning on the stove. To do this, many people fill big bottles with water and place a bunch of tea bags or loose tea in them. Depending on the temperature outside, the containers are then placed in the sun for anywhere from 2-4 hours.
Arizonans place lemon with their tea either while it’s brewing or after. That’s very common here in Arizona.
Tamales are a distinctive Pre-Columbian dish that is believed to have originated in Mesoamerica, the land between North and South America. Mexican tamales are perhaps the best-known version of all. Tamales are an exclusive meal in a portable form. However, nearly all of the Central and South American cultures have modified the dish into their own style of cooking. In most varieties, tamales are prepared from a mixture of corn dough and filling, covered in a banana leaf or corn husk, and then steamed.
The corn becomes stronger when steamed, and the tamale can be unwrapped and eaten on the go.
Menudo, also commonly known as mole de Panza or pancita, is an authentic Mexican soup, made with cow's stomach in broth with a red chili pepper base. Hominy, onions, oregano and lime are used to season the broth. Menudo is time exhaustive to prepare, as the tripe takes hours to cook. It includes many ingredients and side dishes such as salsa, and garnished with chopped onions, cilantro, chiles, and also with lime juice; it is usually prepared communally and eaten at a feast.
Works Progress Administration’s Documents specify that in the 1930s, among settled workers in Arizona, Menudo parties were held frequently to celebrate Christmas, birthdays, and other occasions.
Frybread is flat dough bread, deep-fried in oil, shortening, or lard. Frybread is made with simple ingredients, frybread can be eaten alone or with various toppings such as powdered jam or beef, sugar, venison, honey. There are versions made with cornmeal and yeast and some are made with the addition of shortening or another fat and might include an egg. Frybread was created in the mid-1800s using the flour, sugar, salt and lard that were given to Navajo people by the United States government.
Boarding schools played a major part to spread frybread in Native American diets.
A deep-fried burrito, a good chimi will be the impeccable blend of crispy, flavorful and surprisingly less heavy than you would expect. Deep-fried burritos are called Chimichanga that is quite common in Tex-Mex and other Southwestern U.S. cuisine. A flour tortilla is generally used to make chimichanga by filling with a variety of ingredients - most commonly beans, cheese, rice, marinated meat, carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied by cheese, guacamole, sour cream, or salsa.
The chimichanga is now a very popular dish in Tex-Mex cuisine, its roots within the U.S. are mainly in Tucson, Arizona.
Cheese crisps are a fantastic appetizer or snack! Gluten-free, Low carb cheese crisps with a Tex Mex and jalapeno flare. Cheese crisps are a healthier baked crisp, very simple to make with minimum ingredients. It can be made mild or super spicy and Grain-free. Cheese crisps many times are topped with Peppers, onions and cilantro. The cheese crisp is said to have been made popular by El Charro Café in Tucson, Arizona. These chips are best enjoyed straight away while they're fresh and crunchy.
Cheese crisps are ever-present in Arizona, but rarely available outside the state other than places popular with Arizona tourists such as San Diego and Puerto Peñasco.