This section of my web site is a celebration of one of the world's greatest cuisines - America. It tells the story of what Americans eat and why. Many people thank that American food has become homogenized and nationalized, but the following articles, history, and recipes show that regional cuisine is very much alive. It has expanded to include new and exciting foods and dishes that we now call our own. These pages are a "work in progress," and it will take me some time to completely finish the different regions. If you have any regional foods that I have left out, please let me know. I welcome your family recipes.

So just what makes a food Mexican food, and does it really have anything to do with Mexico?  If we call something Mexican, then it should be Mexican. If we call it Tex-Mex, then it should be influenced by the pioneers and settlers into Texas, and by the Ranchers who supply the beef that way.  If it is Cali-Mex, then California cuisine should be fused into the mix. Fusion cooking is not a new idea, it has been the basis of all culinary evolution since people began to travel among the various parts of the world.

To learn more, check out The Heart and Soul of Southwest Cooking by Cynthia Detterick-Pineda of Andrews, TX. Learn about the history and recipes of southwest cooking. Includes Mexican, New Mexican, Tex-Mex, and Cal-Mex Recipes.

Check out our very large Southwest Recipe Collection that includes over 150 recipes of Mexican, New Mexican, Tex-Mex, and Cal-Mex recipes. Most of these tested recipes in this Southwest Recipe Collection have been contributed by Cynthia Detterick-Pineda of Andrews, TX. New recipes are continually being added, so check back often.