CulturallyOurs Exploring The Culture Of Arizona Through Food

Explore Arizona’s Culture Through Food

09.26.19
CulturallyOurs Exploring The Culture Of Arizona Through Food

It is no secret that food and culture are intimately connected in how they affect the lifestyle of people, communities and even countries. We have shared many stories and narratives like Uppma Vridi’s podcast interview on using her family’s Ayurvedic knowledge to create Chai Walli brand of teas in Australia to Monique Sourinho’s recipe of an Asian influenced butternut squash soup, an ode to her Laos roots on CulturallyOurs. Food is such a great way to create and share, make memories and bonds, and bring people and communities together.

Nancy Hann, a travel writer and long time Arizona resident, explores how all the different communities and groups of people who have called Arizona home since hundreds of years have shaped the vibrant and diverse cuisine of Arizona. From the First Nations People to Spanish and Mexican immigrants to the white settlers who headed west during the days of the gold rush, each community left its mark and today their cuisines and culinary history can still be enjoyed all over the state.CulturallyOurs Exploring The Culture Of Arizona Through FoodFrom Nancy,

Arizona, the 48thstate, didn’t officially join the Union until 1912, but the land area now known as Arizona is one of the oldest inhabited lands in the country. There are a few people groups that have deep roots in the true identity of the state’s history and culture. I think it is important to learn more about them and highlight some of the foods that still make Arizona unique today.

First Residents Of Arizona The First Nations People

Native Americans roamed Arizona lands well before 2000 BC, but it was then that the they introduced agriculture, growing vegetable crops including one of its main staples, corn. Twenty-one Native American tribes call Arizona home today. Tribal land makes up 27% of the state, which is the highest percentage of any state in the Union. Current Native American population in the state is estimated at 296,000. While many common foods in our country can be traced back to its indigenous people, these three dishes are unique examples that are alive and well in Arizona today.

CulturallyOurs First Nations Tribal Lands Map Of Arizona Understanding the food culture in Arizona

#1 Cornbread

While many think of cornbread as a dish hailing from the Deep South enslaved communities, cornbread actually traces its roots back to the First Nation tribe that introduced corn to the Arizona region thousands of years ago. You’ll find many versions being served in home kitchens and restaurants today.

One such spot in northern Arizona, the Cowboy Club restaurant enjoys views of the gorgeous red rocks of Sedona. Established in 1946 as the Oak Creek Tavern, copper and silver miners, cowhands and cattle barons stopped in for a bite after a long workday. Later, movie stars like John Wayne and Gene Autry grabbed a drink after their daily shoots.CulturallyOurs Exploring The Culture Of Arizona Through Food Sedona Red Rock{Image credit Nancy Hann}

The restaurant continues to offer a taste of the western frontier and high desert cuisine. Their homemade cornbread incorporates green chilis and cheddar cheese served in a cast iron skillet with chipotle butter. For another Arizona treat, try the Cactus Fries, a 25-year-old recipe of flash-fried cactus strips in a sweet Prickly Pear cactus dipping sauce.

#2 Frybread

While I would never condone the treatment that our indigenous people received at the hand of the US government and military, I do appreciate one of the inadvertent results that has become symbolic of the Navajo Indian story. Navajo Frybread (also known as Indian Frybread) originated in the 1860’s, when the U.S. Army forced Navajo Indians living in Arizona to make a 300-mile journey, known as the Long Walk and relocate to a desolate patch of New Mexico. Since the land couldn’t easily support their traditional crops, the government issued canned goods, white flour, processed sugar, salt and lard. Indicative of the indomitable spirit of all Native Americans, they used these basic supplies to create delicious and versatile fry bread.

The Navajo Nation later returned to Arizona, but, as you can imagine, frybread carries with it a complicated history. First Nation members call frybread today’s most relevant Native American symbol. They say the food’s conflicted status represents both perseverance and pain—the same elements found in Native American history. “Frybread is the story of our survival.”

Frybread can be eaten plain. The recipe is simple, but the variety of dishes that can be built upon it are many.CulturallyOurs Exploring The Culture Of Arizona Through Food Native American Frybread Taco{Image credit The Fry Bread Truck}

#3 Frybread Tacos and Desserts

Navajo Tacosare a savory dish made when traditional southwestern cuisine ingredients like beans, red chili stew, chorizo, or cheese are piled with lettuce and tomatoes on a dinner-plate-size serving of fluffy deep-fried frybread.

The dessert versions of frybread can be drizzled with honey, chocolate, or sprinkled with powdered sugar, cinnamon or jam. Either way the dishes are satisfying and delicious.

Where to Find Native American Cuisine In Arizona

You can find Native American cuisine in a variety of locations around the state from food trucks like The Fry Bread Truck to 5-star resorts. One unassuming spot in a converted house near downtown Phoenix is actually a James Beard Awarded restaurant called The Fry Bread House. The owner and chefs are all from the Tohono O’odham Indian tribe and serve authentic Native American cuisine.CulturallyOurs Exploring The Culture Of Arizona Through Food Kai Resturant ViewAt Sheraton Wild Horse Pass Resort in southeastern Phoenix you’ll find the other end of the First Nation food spectrum, Kai.This Forbes 5-star restaurant serves an innovative menu inspired by the Pima and Maricopa Native American tribes with gorgeous views of the Sonoran Desert. The chef creates dishes using bison, venison and trout prepared with regional seasonings like Arizona Juniper or Black Tepary beans. Desserts include a Prickly Pear cactus parfait drizzled with Saguaro cactus syrup. Kai also offers 2 types of Native American Tasting Menus.

Spanish And Mexican Immigrants

In 1539 Father Marcos de Niza, a Franciscan priest was the first European to visit the Arizona region and claimed the land for Spain. Later this region of North America was included with the land that gained independence from Spain and became Mexico in 1821. As you can see, our cultural and economic relationship with Latin America is nothing new and woven into the fabric of our country. It has always been rich, deep and wide-ranging. You’ll find a variety of versions of Mexican cuisine embraced everywhere you turn in the Southwest, but these two dishes have their roots in Arizona.

#1 Cheese Crisp

The humble cheese crisp seems almost too simple. A close cousin to the quesadilla, a large flour tortilla is covered with grated cheeses, then broiled open-faced on a butter coated pan until crispy. It’s sometimes topped with thin slices of roasted green chilis, then salsa is added by the recipient. There’s just something about that thin crispy tortilla that adds just the right amount of crunch to this classic Arizona appetizer.

#2 Chimichanga

The original creator of the Chimichanga, like many dishes, is debated, but in Tucson El Charro Café’s legendary chef, Tia Monica Flin, is considered the inventor of this deep fried delight. The story goes that one day in the mid-1950s, she accidentally dropped a burrito into a frying pan and when the oil splashed up, she almost blurted out a common Spanish swear word starting with “Ch” but because her young nieces and nephews were nearby, she changed it to “Chimichanga” (loosely translated as thingamajig). Thankfully for all of us, the crispy fried Chimichanga was born.CulturallyOurs Exploring The Culture Of Arizona Through Food Chimichanga Masala PuriYou can try both of these more modern creations at most Mexican restaurants around the state.

#3 Chiltepin or Bird Peppers

The small but mighty Chiltepin or Bird Pepper is considered the Founding Father of many chile species and is found growing wild in the desert grasslands of south-central Arizona. The fruit with a lemon fruity, almost tropical flavor with a kick, are smaller than peas, but contain a high concentration of the chemical capsaicin, which our mouths interpret as spicy hot. This tiny pepper’s Scoville heat ratingis 50,000 – 100,000 units, almost 20 times hotter than the more familiar Jalapeno.{Image credit Trekr on Flickr}

Peak picking season for Chiltepin is October to December when you’ll sometimes find them fresh at Arizona farmer’s markets or Latino grocery stores. Good news is that the red peppers can be dried, then stored, fermented, pounded into salsa, mixed into drinks, or ground with your fingers, creating chile flakes. This makes a great souvenir to bring home.

If you love spicy food or any kind of peppers, visit Arizona in September when the city of Tucson hosts their annual Roasted Chile Festival– Here you can watch and learn about chile growing, roasting and cooking techniques, try a variety of specialties infused with chile peppers and take home your favorite pepper plant or a bag of roasted treats to use in recipes at home.

Prospectors And Settlers Of The Gold Rush

During the 1850’s California Gold Rush over 50,000 prospectors passed through and sometimes stayed in Arizona. The end of the Civil War brought ranchers west, in 1877 silver was discovered, and the railroad brought tourists to the Grand Canyon just after the turn of the century. All these developments led to a population swell and Arizona becoming the 48th and last state in the contiguous United States in 1912.

The great Seal of the state of Arizona depicts the 5 C’s of its growing economy around the time of statehood. Copper, Cotton, Climate, Cattle, and Citrus

CulturallyOurs Exploring The Culture Of Arizona Through Food Seal Of Arizona{Image credit Arizona Secretary of State}

#1 Cattle

Father Eusebio Kino brought cattle into Arizona as early as the 1690’s, but the plentiful wide-open spaces allowed the industry to swell to 1.75 million head by 1918. As you can imagine, the prominence of cattle as a key industry driver, secured steak and all high-quality beef as a staple on the plates of Arizonans.

The landmark, Stockyards restaurant opened in 1947 in what was then ranch land on the outskirts of Phoenix. In the early days, the restaurant welcomed everyone from cattlemen to bankers and politicians looking for a great cut of meat. While the location has been surrounded by development and the space has been remodeled, they still honor the cattle industry and Old West in offering the finest corn-fed, aged beef. Some menu options are the Arizona Cut – a 24-ounce, bone-in rib eye steak, Chateaubriand for two, or take a walk on the wild side with Grilled Medallions of Elk or an appetizer of Wild Boar and Venison Sausages.CulturallyOurs Exploring The Culture Of Arizona Through Food Steak From Cattle Ranches

#2 Citrus

Citrus was another of the 5 C’s of Arizona that predates statehood. The mild winter climate is perfect for growing all kinds of citrus fruit. I remember just a few decades ago when the area surrounding Phoenix was filled with citrus groves as far as the eye could see. In the spring, you could smell the sweet scent of orange blossoms for miles. When real estate became more valuable for housing than fruit, the citrus industry declined, but it still contributes over $55 million dollars each year to the state’s economy.CulturallyOurs Exploring The Culture Of Arizona Through Food Citrus Crops Of ArizonaThese days you can still find many residential yards filled with citrus trees that remain from former groves where homes were built around them. The trees are so abundant and easy to grow that homeowners have a hard time even giving the fruit away. You might be surprised to know that if you see grapefruits, oranges, lemons, etc. growing in front of someone’s house, you can probably knock on the door and they’d let you pick as much as you want. Be careful though. There are also “decorative” oranges that look beautiful but taste sour, so be sure to ask.

While I wouldn’t say that all these Arizona superstars are the healthiest options for a consistent diet, they’re vibrant and flavorful and tell us so much about the rich diversity of cultures, perseverance against the elements and creativity that has defined the state throughout its history.CulturallyOurs Exploring The Culture Of Arizona Through Food Red Rocks Of SedonaThank you Nancy for this fantastic insight into how food and culture are so integral in shaping the lifestyle of a community and people. There are so many culturally influences in the state of Arizona from the First Nation’s people to the immigrants to the settlers who migrated during the gold rush. It is no wonder that this diversity in people is reflected in the diversity of cuisine found in Arizona.

Nancy Hann is founder of the travel and lifestyle blog Traveling with Purpose. She’s been to 48 of the 50 United States and has found things she loves about each place. You’ll usually find her planning or embarking on her next adventure or laughing at her flock of birds (2 chickens and a duck) with her husband in Virginia.

{Words by Nancy Hann ; Website: Traveling With Purpose, Instagram: @travelingwithpurpose }

Related Reading

Leave your comments below

  1. Ann says:

    The Chimichanga thingy looks really yummy! 🙂

  2. There are some really good suggestions here. Every time I’ve been to Arizona (& New Mexico), I feel like I get stuck at the touristy places and not the really good ones. Saving this for my next visit!

  3. Megan says:

    What a great indepth article, that shares so much history behind these food traditions. You’ve made me want to head back to Sedona and eat a little more! I wonder how the Sheraton Wild Horse Pass Resort came up with the Kai name for their restaurant – as in New Zealand’s native language (Maori), Kai means food.

  4. Helga says:

    Wow… Loved reading through this article… I’m planning my very long USA trip for next year and I’m a black hole of information about each state, each spot I have to see. Thanks!

  5. Taylor says:

    This is such a cool way to look at the culture of a place! I love trying different kinds of foods when I travel, definitely excited to add Arizona to the list!

  6. Pansy says:

    wow what a fascinating article! I love learning about the history of the places I travel to and I love to eat – so cool to combine the two!!

  7. Maheen says:

    Saving this guide for my upcoming visit! great post

  8. Sharon says:

    Great Ideas and suggestions with unique places to explore.