We’ll spend two weeks learning about our Southwestern United States. We’ll look at the settlement and consolidation of the Southwest Territories into the present day states of Arizona, New Mexico, Oklahoma, and Texas. “…Starting with nomadic Native Americans, [we’ll] discover the diverse history of the Southwest [and] learn about the Spanish explorers, and the southwest as a part of both Spain and Mexico. [We’ll] witness the events of the Alamo and the victory of Texas independence, and watch as events unfold, bringing this region into the United States…” We’ll take a look at the unique land forms, the diverse peoples, and the natural resources within this vast region of the United States.
And, of course, we’ll be cooking some dishes that are indicative of the American Southwest. We’ll be starting with a dish that I found in a cookbook highlighting restaurants in Santa Fe, New Mexico, called,Carne Adovada. I’ve made this several times for guests, and it is delicious! In our second week we’ll be making a Southwestern favorite called Buttermilk Southwestern Grilled Chicken. We’ve never tried this but we have high hopes. In our third and last week of the Southwest we’ll tackle a meal I’ve often threatened to introduce. Authentic Texas Chili, AKA, Bowl of Red. Apparently real Texas chili doesn’t contain tomatoes or beans, a concept that, I think, will be strange to our students.