Displaying results 1 - 25 of 173 for southwestern food. Subscribe to this search
In this image taken on November 5, 2012, Southwestern latkes with chipotle yogurt are shown on a plate in Concord, N.H. (AP Photo/Matthew Mead)
Blue Adobe Grille (144 N. Country Club Drive, Mesa,  962-1000). The carne adovada plate is the highlight of the New Mexican dishes found at this award-winning establishment. There’s an excellent selection of Southwest infused seafood as well, including lobster tamales with mango salsa and raspberry chipotle. $$
Tequila’s scent is unmistakable. The aroma is floral-sweet, sometimes edged with a subtle hint of vanilla. Occasionally a whisper of wet pine needles or even bittersweet chocolate. Maybe a little lime peel.
BRIGHT FLAVORS: Tequila Tri-Tip With Teardrop Relish is perfect with a salad topped with tequila-spiked dressing.
December 3, 2004
December 3, 2004
Citrus smells great and tastes refreshing, but this year’s crop is so abundant even one tree often produces too much fruit for a single family. To use that citrus, Valley chef and culinary teacher Barbara Pool Fenzl suggests her light, somewhat unusual and very Southwestern Jicama, Orange and Nopalitos Salad.
In this image taken on July 8, 2013, bowls of southwestern corn and chicken chowder with tortilla crisps are shown in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on July 8, 2013, a bowl of southwestern corn and chicken chowder with tortilla crisps is shown in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on July 8, 2013, southwestern corn and chicken chowder with tortilla crisps is shown in Concord, N.H. (AP Photo/Matthew Mead)
This Sept. 19, 2011 photo shows southwestern quick bread, left, and pepper-blue walnut quick bread in Concord, N.H. Quick breads can be flavored with nearly any combination of ingredients, from sweet all the way to savory and spicy. (AP Photo/Matthew Mead)
This Friday, May 10, 2013 photo shows genetically engineered potatoes growing in rows inside a J.R. Simplot greehouse in southwestern Idaho. Simplot is seeking U.S. regulatory approval to market the potatoes _ which resist browning and are designed to produce lower levels of a natural but potentially cancer-causing acrylamide when fried _ to growers and, eventually, consumers. (AP Photo/John Miller)
This Friday, May 10, 2013 photo shows a genetically engineered potato poking through the soil of a planting pot inside J.R. Simplot's lab in southwestern Idaho. Simplot is seeking U.S. regulatory approval to market the potatoes _ which resist browning and are designed to produce lower levels of potentially cancer-causing acrylamide when fried _ to growers and, eventually, consumers. (AP Photo/John Miller)
Maybe it’s trying to prepare ourselves mentally for the looming back-to-school deadline that’s got pillowy, pocketed, self-contained meals on our minds. Here are three local finds that are so easy to eat on the way out the door or toss into a lunch sack that we’re thinking of ordering extras for our doggie bag.
Gilbert is the world this weekend. The third annual Gilbert Global Village Festival will bring together the cultures of about 30 countries, including Australia, Pakistan, Haiti, Ireland and Russia.
The little mining town of Superior — about 50 miles from the East Valley on U.S. Highway 60 — hosts its annual Prickly Pear Festival this weekend, celebrating all the drinks, desserts and dishes you can make from the spiny cactus. If a jaunt into the mountains isn’t in the cards, here’s where you can taste the cactus closer to home (and, no, margaritas — the easiest prickly pear-flavored concoction to find in the Valley — didn’t make the list).
Sloppy plates of hot wings and nachos are easy to spot on happy hour menus, but finding carefully prepared plates of gourmet grub on the cheap takes some hunting. Here are the five best places for bite-size fine foods at a hefty discount:
A new Mexican restaurant that offers a mix of traditional specialties and an extensive drink menu has opened its doors for business in Gilbert.
ALBUQUERQUE, N.M. — The distinct regional tastes of New Mexico have become a huge draw for foodies, thanks to the cultural fusion of Anglo, Native, Mexican and Spanish cuisines.
A Whole Foods Markets is coming to the East Valley.
Some recipes are winners. Passed from grandmother to granddaughter on crumbly, yellowed slips of paper and begged for across checkered tablecloths at summertime potluck barbecues, they’re savored every time they’re whipped into existence.
Chery Martinez, a return customer at Entrées Made Easy in Mesa, quickly sums up the attraction. “I love it because I’m actually cooking dinner again,” says the Mesa woman, who shows up at the one-year-old business on a recent Friday night with daughters Destiny, 10, and Gabby, 9.
Sweet, spicy flavors combine for an enticing festival of gourmet chocolates, southwestern salsas, music and dance at Desert Botanical Garden.
Tour the Valley’s best-known garden, stopping to sample gourmet chocolates, zesty salsas and Southwestern treats stationed along the trails. Music and dancers are also present, and a chile roasting station will be set up at Boppart Courtyard. DETAILS >> 10 a.m. to 5 p.m. Friday through Sunday. Desert Botanical Garden, 1201 N. Galvin Parkway, Phoenix. $15-$18 per adult admission, plus $1.50-$8 for food and drink. (480) 481-8188 or www.dbg.org/events-exhibitions/chiles-chocolate