The cuisine of the Southwestern United States is food styled after the cooking of the Oasisamerican Native Americans, Hispanos of New Mexico, caballero, cowboys, hillbillies, and Mexican Americans.
A pot of chili con carne, a spicy stew made with ground beef, chilies, beans, and tomatoes, popular in Tex-Mex cuisine
A Sonoran hot dog, a popular Mexican-style hot dog from Sonora, Mexico, typically topped with pinto beans, tomatoes, onions, and various sauces, wrapped in bacon and served in a soft bun.
Tri-tip steak cooked on the grill, served alongside a saucepan of baked beans and slices of toasted bread, a classic combination in American barbecue cuisine.
Fry sauce, a popular condiment in the United States, especially Utah, typically made by mixing mayonnaise and ketchup, served here with French fries.
Chile con queso
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Chile con queso, sometimes simply called queso, is an appetizer or side dish of melted processed cheese and chili peppers, typically served in American Tex-Mex restaurants as a dip for tortilla chips.
A bowl of chile con queso served with tortilla chips as an appetizer in a Tex-Mex restaurant
Preparing queso. This recipe include fresh chopped onion, tomatillo, tomatoes, and chili peppers as well as variety of seasoning
Chile con queso served in a restaurant