The American Southwest is a land of scorching sunshine and little rainfall. Prickly cactuses and twisted Joshua trees grow in the desert areas, but along the rivers youll find plump avocados, lemons, and limes. Corn was one of the fist field crops grown by Southwestern Native Americans. By the time the Spaniards were spreading their Catholic missions from Mexico to northern California, other crops such as beans, squash, tomatoes, peppers, and onions were also flourishing. Find out how these main ingredients have come together in a spicy combination of Spanish and Native American foods to make Southwestern cuisine. In this cookbook, youll learn how to make sizzling fajitas, crunchy tacos, stuffed burritos, and quick quesadillasplus several spicy sides, including salsa, black beans, and guacamole. In fact, you can make twenty-seven delectable Southwestern dishes using these easy recipesand youll find out how to mix and match them to make dozens of other culinary masterpieces.