The American Southwest encompasses nearly a quarter of the United States. Made up of Arizona, California, Colorado, Nevada, New Mexico, Oklahoma, Utah and Texas, amazing flavors and a unique foodie culture are native to this region. Southwestern cuisine has obvious Latin infusion, and many equate the food with Mexican cuisine.
Charcuterie of the Southwest is all about the spices used to cure and smoke the meat. For example, Salt & Time restaurant in Austin, Texas butchers and cures its own meat. They buy their meat from Texas ranchers that are known for their top notch cuts of steak and roast. One of their charcuterie offerings is called coffee lomo, which is pork loin cured with coffee, chile and cumin.
Popular charcuterie sides reflect the Latin influence on this region’s food profile. Black beans, artichokes and guacamole are prized ingredients in a Southwestern charcuterie dish. Meats cured with chili pepper, black bean and corn salad and homemade tortilla chips make fabulous options for a true Southwestern charcuterie.
However, Southwestern charcuterie can take a different route by incorporating elements of other areas, such as San Francisco sourdough bread, okra or cactus fries. Vegas Seven magazine features “Three Must-Try Spots for Charcuterie,” including Spago, Camme Ca and B&B Ristorante. These charcuteries offer intriguing dishes such as cured pork belly, country-style pate and duck, pistachio and artichoke terrine and coppa adnuja (soft-ripened, spreadable salami).
So hop a plane to the American Southwest to sample some of their one-of-a-kind charcuterie—you’ll love the flavors (and the portions sizes). Everything is bigger in Texas, right?