I like states and cultures, Arizona has a variety of foods indigenous
to the region. Here are some of the
more noteworthy ones I found:
Saguaro and Prickly Pear Cactus
Hundreds of years ago, the Tohono O’odham people would move
north as the saguaro cactus fruits would mature. They used the produce in rituals to aid in
rainmaking and simmer the nectars to create syrup. For a treat, they would dry the fruit for a sugary
and crispy candy. Today, you find many
products made for saguaro such as syrup, sauces, jellies, and juices.
Along with the saguaro cactus, the prickly pear is also used
in several foods and drinks. This cacti
is full of antioxidants. You can find in
various places prickly pear jellies, salsas and margaritas which is my
favorite. There is proof that eating the
prickly pear pads could help lower your “bad” cholesterol.
Navajo-Churro Sheep
The longest standing class of sheep in Arizona and the
United States is the Navajo-Churro sheep.
They first made their presence between 1640 and 1680. The breed has various colors, and found on a
ranch in Winkelman, AZ. The meat is melts
in your mouth with a bit of a sweet flavor and can be bought in late winter to
early spring.
Mesquite Pod Flour
Many use mesquite tree wood to build fires and cook
meals. There is more to this wood than
you would think. The early Arizona
people used mesquite as their foundation for meals until the 20th
century. The mesquite pods contain about
25 percent protein, high in lysine and amino acids. The galactomannans in the pods have been
known to lower blood sugar levels. Not
only is high in nutrition, but scrumptious too.
The pods are also ground to a fine powder and used in breads, muffins,
cookies, and tamales sometimes instead of sugar.
Other foods found in Arizona are tepary beans, Grand Canyon
sweet onions and yellow-meated watermelon.
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