Southwest Cuisines

I learned that the Southwest is more complex and unique than I originally thought.  One can never dig deep enough into research to fully understand a region and its cuisine.  I also learned that most people’s view of Southwestern food is skewed by franchise restaurants and vague information on the internet.  I guess the best way to learn about food is to travel and I definitely want to go to the southwest someday, particularly New Mexico.  There are also more major differences between Southwestern and Tex-Mex than I thought.  I now know why people get them confused.  The enchiladas I made, although a Colorado recipe, are probably considered more Tex-Mex.  As far as the production of session 9 last night I thought everyone did a great job.  I think it’s a great opportunity to work in a small group like this.  I could always be more vocal (communication is very important in a kitchen).  I thought I could have taken more on as far as recipes go, but I do think we were all very organized.  All the food tasted great.  I enjoyed Amanda’s stuffed peppers with roasted salsa, Cynthia’s knife cuts were amazing, and Bethany’s quail was very tender.  Next time I will remember to get the fat out of the soup with a paper towel.  If I could change a few things about session 9 I would have gone into detail about some authentic recipes from New Mexico, and I would have been more vocal.