The cuisine of the Southwest is a melting pot of three cuisines. Primary influence came from the foods of the Native Americans. who lived in the area, followed by the Spanish or Mexican influence, and by the Texans and those who came out to settle the West.

The new Southwestern Cooking is a blend of all three cuisines. The Tex-Mex style of cooking (hot), uses native ingredients and the meats and chiles from Mexico. Tex-Mex has become a distinct cuisine. Chefs such as Mark Miller, Bobby Flay and John Sedlar have taken the best from each influence, and understand that not all chiles are the same and that corn from different regions should be used in different ways. That presentation of New World food using modern techniques is healthy, colorful, and most of all, flavorful.

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