When I travel, food is as much of a draw as the cultural and historical sites. That’s because some of my most treasured travel memories are closely associated with culinary experiences: the never-tasted-before flavours, the unique and extraordinary settings, the people with whom the meal was shared.
When I can’t travel? I work my way around the world through food – whether it’s sampling something new at a local restaurant or by trying my hand at a recipe.
Many countries are defined by food but when it comes to a huge continent like the USA, it’s impossible to pin it down to one particular cuisine. So over the next couple of months, we’re going to give you a flavour of its very different-tasting regions on our own virtual foodie tour.
This week, we’re serving up a mixture of dishes and delicacies from the USA’s western and south-western states: Arizona, California, New Mexico, Nevada and Utah. We’ve picked out trips where there’s free time for you to try each local speciality, or tried-and-tested recipes you can attempt at home.
Cioppino (seafood stew) – California
This distinctly Italian-sounding dish was introduced to San Francisco by Italian immigrants in the 19th century. Cioppino was created by fishermen for a simple way to cook up the catch of the day and to make use of any leftovers. Typically, ingredients include crab, scallops, clams, mussels, shrimps, squid and white fish, all stewed in a tomato and red wine broth. Many restaurants offer bibs to their guests, as the meat is left shelled and can be messy to eat!
Try it: on our 8-day San Francisco and Wine Country Delights trip
Make it: Cioppino recipe
Chateaubriand – Nevada
Enjoy a juicy steak? Then you’re bound to love chateaubriand, Nevada’s most popular dish. To put it simply, it’s a thick beef tenderloin cooked between two thinner cuts of steak. This wholesome meal was introduced to Nevada by hungry, hard-working Basque sheepherders who migrated from France during the 1870s. The dish can be served with a variety of sauces, including mushroom and shallot sauce, béarnaise sauce, or the perfect red-meat accompaniment: red wine sauce.
Try it: on our 14-day Western Discoverer trip
Make it: Chateaubriand recipe
Chateaubriand
Prickly Pear Cactus – Arizona
This sweet-tasting cactus fruit grows in Arizona’s Green Valley and can be picked straight off the plant and eaten. It’s often made into jelly, smoothies, BBQ sauce, wine, and even added to bread mixture. Prickly pear cactus pads and flowers are said to be great sources of antioxidants, and can also help to lower cholesterol (who said nice-tasting things are bad?)
Try it: on our 15-day Best of the West trip
Make it: recipes using prickly pear fruit
Green Chilli Cheeseburger – New Mexico
They didn’t invent the hamburger, but they’re the ones who added green chilli to it. Why? Because New Mexicans like to add a little spice to everything: apple pie, cheesecake, mashed potato. The beef patties are made using ground chillies, then topped with spicy salsa, green chillies and Monterey cheese. How about chilli ice cream for dessert?
Try it: on our 9-day Colourful Trails of the Southwest trip
Make it: Green Chilli Burger recipe
Green chilli cheeseburger
Utah Scones – Utah
Not to be confused by the type of dainty scones you drink with afternoon tea, Utah scones are the often the size of dinner plates. They’re not the healthiest of treats – made from deep-fried dough and smothered in butter and whipped honey – but they’re pretty tasty all the same. Travel around Utah and you’re sure to come across a Sconecutter, a 24-hour drive-thru dedicated to these delicious treats.
Try it: on our 10-day Western Frontiers trip
Make it: Utah Scones recipe
Don’t forget to check back in a few weeks to follow our virtual foodie tour. Next on the menu: the USA’s Southern and South-eastern states.