The Native Americans in the southwest are for the most part considered Pueblo Indians. Most tribes had fixed lodging and were farmers. From them we learned to use the dried chiles, blue corn, corn bread, the many uses of squashes, the horno (oven), cactus and prickly pears. The entire methodology of food preparation includes: slow grilling of meats, rich soups and stews, use of squash blossoms, and most of all beans.

Over the years. since the first European set foot in the Southwest and was turned back by the Apache, Navajo and Papago nations the Southwest has become known worldwide as the center for culture and food of the Indian of North America.