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Mountain West

The Mountain West is held together by the Rocky Mountains, which runs down its center like a back bone. This is the largest sub-region of them all, connecting the Four-Corner States of Arizona, New Mexico, Colorado, and Utah in the Southwest with Nevada and the northern mountain states of Wyoming, Montana, and Idaho. Early explorers, prospectors, big game hunters, and other adventurous types left their mark on the culture and cuisine of the northern mountain states. Their stews, roasts, and one-pot meals relied on wild game and fresh fish pulled from mountain streams. And their independent, frontier spirit still defines the people from this part of the country. The cuisine that developed in the Southwest developed over the centuries from Mexican, Spanish, and Native American traditions. Under the umbrella of Southwestern cuisine, we find even more specialized expressions emerging with names like Sonoran (the chimichangas of Arizona), Cal-Mex (fish tacos), and New Mexican-style (chile rellenos casserole).

	Featured Cook Julie Cooking Level: Intermediate Home Town: Provo, Utah, USA Living In: Rochester, Washington, USA
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