The flavors of the Southwest are almost as big as its landscapes. From sweet to savory to spicy, Southwestern culinary creations blend the region’s rich culture with its organic resources. Attendees can enjoy a taste of authentic Southwest cuisine from local eateries, luxury dining, sprawling wineries, sustainable farms, and everything in between. Sample some of the Southwest’s best bites and beverages featured here.
Spicy
Nothing defines the flavor of the Southwest quite like chiles. Commonly referred to as red chiles and green chiles, the peppers are found in many Southwestern locales and featured in many different dishes and desserts. Some Southwestern cultures have been growing chiles in the region’s rocky, rugged soil for centuries—developing a distinctive, delicious flavor unlike any other chiles. “New Mexican cuisine is a blend of flavors from Spanish and Native American cultures that has been perfected over the course of 400 years,” says Nicole Barker, media relations manager for New Mexico Tourism Dept. “At the center of it all is the New Mexican chile.”
The NewMexico.org tourism website describes the state’s rich history and dedication in growing chiles as more than just something to eat. “Here, the chile isn’t just food—it’s tradition.” Farmers across generations and across the state take care in crafting their own taste of all types of chiles, ranging from mild to medium, hot to extra hot. As with any produce, the best way to experience the vibrant flavor of chiles is freshly picked. But chile curators, chefs, home cooks, and consumers alike can enjoy the fresh taste also when canned, frozen, dried, and powdered properly. “Guests in New Mexico can expect chiles in everything—from enchiladas to chocolate,” Barker says. The different colors of chiles offer different flavors as well. “Order ‘Christmas-style,’ featuring both red and green chiles, to enjoy the best of both,” she suggests.
New Mexican chiles are found in nearly every dish in every city throughout the state. “Albuquerque is known for its mouth-watering New Mexican cuisine, featuring the defining flavors of green and red chiles,” says Scott Craighead, vice president of sales, services, and sports for Visit Albuquerque. “It’s easy for event attendees to sample the state’s star ingredient.” Traditional chile dishes include enchiladas, huevos rancheros, chile rellenos, and stuffed sopapaillas. “Local restaurants put their own New Mexican twist on well-known dishes,” he says, “resulting in such creations as green-chile cheeseburgers, green-chile apple pie, or red-chile fudge.”
Chiles can be incorporated into event catering as well. “There is immense pride in our local cuisine, which can only be found here,” says David Carr, director of sales for TOURISM Santa Fe. “We offer many options for planners to include local flavors in their meeting meals, such as a breakfast burrito bar featuring red and green chiles, or green-chile enchilada casserole or calabacitas or posole side dishes for lunch or dinner.”
Another signature Southwestern pepper is the Pueblo chile, found in Pueblo, Colo. According to PuebloChile.org, Colorado’s hot, dry, sunny summer weather, rich soil, and pure water combine to cultivate some of the hottest, most flavorful chiles. Pueblo chiles are comparable to moderate jalapeño peppers and slightly warmer than cayenne peppers. One of the state’s signature dishes, green chili, is made from Pueblo chiles. Kelly Layton, executive director of Destination Colorado Meetings, describes green chili as a New Mexican-inspired American dish featuring Pueblo green chiles and pork. “Some chiles can be grown anywhere, but they can be called Pueblo chiles only if they are grown in Pueblo.” In fact, the city of Pueblo celebrates its popular pepper with the Pueblo Chile & Frijoles Festival; the three-day event is held over Labor Day weekend and attracts an estimated 140,000 people annually.
Source & sustainability
The foods and flavors throughout the Southwest reflect the local influences of each unique region. As Darren Green, chief sales officer for Los Angeles Tourism & Convention Board, explains, “Los Angeles is a city of cuisines as diverse as its cultures. Los Angeles’ diverse neighborhoods offer a chance to experience authentic cultural cuisine without ever leaving the city,” he says. “With endless food options—from upscale dishes at five-star restaurants to unique eats from food trucks—groups of all sizes will have no trouble finding a cuisine to satisfy their appetites.”
In Nevada, especially the northern part of the state, local markets and dining establishments of all kinds are influenced by the Basque population. Emigrants came to the area during the gold rush but found success in raising sheep to sell as meat to the miners. “Northern Nevada has an abundance of Basque restaurants,” says Tracie Barnthouse, chief communications officer for Travel Nevada. Basque food is predominately lamb, chorizo, “lots of garlic,” and served family-style, she says. Ben McDonald, senior director of communications and public affairs for Reno-Sparks Convention & Visitors Authority, agrees. “Northern Nevada is home to one of the country’s largest Baque populations,” he says, noting that Louis’ Basque Corner serves “authentic” Basque cuisine, family-style. Founders Louis and Lorraine Erreguible opened the restaurant in 1967 as a testament to their Basque heritage; today, chef Chris Shanks continues Louis’ Basque tradition. The restaurant’s website describes its specialty dishes as shrimp and tongue Basquaise, oxtails, tripas callos, lamb chops, sirloin steak, and fish served daily. “Louis’ Basque Corner’s signature drink is Picon Punch,” McDonald says, “made with Picon liqueur, grenadine, club soda, a splash of brandy, and a lemon twist on top.” Also known as a “Basque cocktail,” Picon Punch is found only in Nevada. Louis’ Basque Corner offers banquet facilities for up to 125 guests.
For a taste of the West beyond traditional beef, planners can add big-game fare to the event menu. Caroline Campbell, manager of public relations and communications for VISIT DENVER, suggests The Fort Restaurant, which can accommodate groups of up to 350. “The Fort is a full-size replica of an 1830s adobe fur-trade fort, serving award-winning historical meals like buffalo, elk, quail, beef, and poultry. The distinctive Early West cuisine offers diners the chance to experience meals in a unique, elegant setting,” she says. Vegetarian, vegan, and other foods can be tailored to guests’ dietary needs. Many restaurants also feature Colorado bison, Palisade peaches, Olathe corn, and locally produced cheeses in various dishes.
Local sources and sustainability are an important part of Southwestern food, and that extends to meetings and events as well. “The Colorado Convention Center (in Denver) prides itself on making every event sustainable; this includes Sodexo Live, the exclusive food and beverage caterer,” says Campbell. “The culinary team works to identify local and sustainable products for events, and all products are either compostable or recyclable to support the convention center’s waste-diversion program.” In addition, Campbell says Sodexo Live operates the Blue Bear Farm, a 5,000-square-foot farm that provides fresh produce year-round for the convention center’s catering.
In Boulder, Utah, Hell’s Backbone Grill & Farm has its own farm for growing vegetables, fruits, herbs, flowers, and greens, as well as Boulder-raised, grass-fed lamb and beef. “Chef-owners Jen Castle and Blake Spalding follow Buddhist principles, with a commitment to sustainability, environmental ethics, and social and community responsibility,” says Jenna Greer, with J Public Relations, for Utah Office of Tourism. Open seasonally from mid-March through late November, Hell’s Backbone Grill & Farm can host special events.
Shedcat Distillery & Kitchen in South Lake Tahoe, Calif., is a local favorite featuring local ingredients, says Stuart Maas, senior director of marketing and business development for Lake Tahoe Visitors Authority. “Shedcat is a farm-to-fork kitchen for breakfast, lunch and dinner, with such dishes as jalapeno hushpuppies, Lake Tahoe crawfish ceviche, citrus burrata salad, and achiote-rubbed pork chop,” he says. “Wash it all down with small-batch craft spirits, including Shedcat’s own vodka and bourbon, full-bar selections, and mocktails.”
California’s abundance of fresh food extends far beyond local markets and restaurants. “Across the state, one thing remains constant, and that is our commitment to locally sourced, fresh food,” says Caroline Beteta, president and CEO of Visit California. “California provides more than 50 percent of produce in the United States. There is no shortage of California-grown, in-season food to showcase.” Adds Tim Zahner, executive director of Sonoma Valley Visitors Bureau, “California cuisine is about incorporating what is fresh and local right now—from salmon and crab at the coast to vegetables grown at the many year-round farms, to even items that are foraged, like mushrooms from the Redwood forests. Most restaurants all have a source for ingredients that are within a very short distance.” Sonoma Valley also supplies a lot of produce and meats to Napa, San Franciso, and Oakland, he says. “Our chefs are very devoted to their food and their sourcing, and the accolades follow.”
