Southwestern cuisine

page 2

Click PAGE ONE for Burrito to Flauta

Guacamole

Avocado gently mashed with chopped tomatoes, chili, onions and cilantro. Flavored with lime.

Quesadilla

Folded-in-half flour tortilla filled with meat or cheese. Toasted, baked or fried.

Nachos

A large mound of tostados smothered with melted cheese, sour cream, chopped tomatoes and sliced chilies.

Navajo Fry Bread

Deep-fried dough. Popular on feast days. A Sopaipilla is similar, but smaller and fluffier.

Posole

Thick pork and hominy (corn kernels treated with lye) stew.

Taco

Deep-fried, folded-in-half, open-sided corn tortilla stuffed with a meat mixture.

Tamale

Savory meat mixture encased in cornmeal dough, wrapped with cornhusks, then steamed.

Tostados

What most Americans call tortilla chips.

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