If I go to Phoenix, AZ what kind of foods are the known for? Thank you.
I am a director at a food service company and I enjoy teaching children and clients about U.S. cities and the foods that they are known for. Any information would be gladly appreciated. Thanks in advance.
The cliche is that if one comes to Phoenix, one must eat Mexican food. That's somewhat true, but there are many nuances to that aspect of our food.
Phoenix has traditionally been represented by a style of border food known as "Sonoran," named after the Mexican state that borders Arizona. That means flour tortillas, refried beans, melted cheese, etc. Quintessential dishes found in old-school Mexican restaurants here would include chimichangas (deep-fried burritos) or burritos served enchilada style (covered with sauce and melted cheese). It's also quite common in Arizona to refer to burritos as "burros."
More recently, migrations of populations from other portions of Mexico (Jalisco, Oaxaca, DF, etc.) have broadened the base of Mexican restaurants here to include more seafood, tortas, corn tortillas, whole beans, etc. As a result, we have more authentic interior Mexican restaurants existing side-by-side with old-school border restaurants.
We also have a significant Native American tradition here. The most popular manifestation is fry bread, a food originally made from rationed commodities and now ubiquitous at fairs and festivals. There are a few restaurants that serve it all the time, most notably the Fry Bread House and Sacred Hogan. At the higher end, some restaurants like Kai serve food based on native traditions and ingredients but with a lighter preparation and more formal presentation.
Fry Bread House
4140 N 7th Ave, Phoenix, AZ 85013
842 E Indian School Rd, Phoenix, AZ 85014
As a native I'll comment more on what really grows here and the type of food I think is influenced although exit2lef is spot on about the mexican and native cuisine.
Anything that grows well in the Mediterranean grows well in AZ too. Olives, Citrus, etc are very abundant and we have our strongest growing season when the rest of the country is dormant. I've noticed alot of Mediterranean (i.e. Greek, Lebanese, etc) type restaurants and markets pop up over the last decade and many of them are quite good.
Also worth noting is we have a burgeoning wine growing region - two in fact. The varietals that seem to do well are also Mediterranean grapes.
This may not be what AZ is known for but anyone who lives here would notice the abundance of it.
Very well spoken Exit2Lef and DesertDweller. Since it's been on TV and written media all over, I have to add Bianco's pizza. I've never had it nor will I since I have no desire to wait in line for pizza, but maybe the OP could get some inspiration out of that direction. (S)He is obviously a teacher.
Oh ya! One interesting thing I read recently about Machaca is its a pretty ancient recipe. Although back before modern times the meat was stewed like it is now but then laid out in the sun to dry - kinda like a shredded beef jerky. It traveled across the hot desert really well when horseback/wagon was the preferred method of transportation.
Oh and Carolina's has my favorite!
Carolina's Mexican North
2126 E Cactus Rd Ste 100, Phoenix, AZ 85022
Nogales Hot Dogs. Corner of Indian School and 20th St.
I didn't mean to suggest that Tucson might have *ownership*, per se... just wondering if it's more closely identified with Tuscon. I'm making no suggestion, I'm genuinely curious.
Nogales Hot Dogs
1945 E Indian School Rd, Phoenix, AZ 85016
Well, there are several AZ "cuisines." First, and has been well-chronicled by others, there is the indigenous cuisine. One probably needs to add in some New Mexican influences, as well.
Then, there is a more modern cuisine, that borrows from other regions and other cultures. Early restaurants were designed for either a local trade, or a resort trade. As the major resorts grew, they brought in chefs from around the world, as they had the budget, and the clientele to support them. Some of these chefs stayed, and opened up their own restaurants. Some, like Chef Vincent Guerithault added the Southwest cuisine and treatments to his classical French cooking, winning a James Beard Award along the way.
Many other chefs stopped into the Valley of the Sun, on their way between coasts, and contributed to the scene, as well.
Over the years, Phoenix has become a great city for dining, but much is different than the indigenous cuisine.
My answer is that you will need to define which you are asking about.