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TheWestern United States has its cuisine, distinct in various ways from that of the rest of the country.[1] States west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states.[2]
Thelocavore movement is increasingly influential, as is the concept of sustainability.[3] The influence of theNative American cultures of each area, but especially in the Northwest and inNavajo country,[4] is important in the cuisine picture of the Western United States.[5]
In the Northwest, Oregon, and Washington, various specialties involvingsalmon, perhaps grilled over a wood fire, and such naturally occurring foodstuffs[2] asblackberries andmushrooms may often be served in forms close to those in which they naturally occur as regional cuisine. The bounty of the land and those things thehunter-gatherers andfishermen found in abundance are major influences.
In theMountain States, such asUtah,Montana,Idaho,New Mexico,Nevada,Colorado andWyoming,cowboy/ranch culture is a factor, and variations on thebeef theme,outdoor cooking, and such events as chuckwagon dinners abound ondude ranches and at other tourist locations.[6]
Hunting is still important in the West, andwild game is part of the cuisine.[7]Rocky Mountain oysters are certainly a part of Western regional food served up for the delight of squeamish tourists.[8]
A growingwine industry is of great importance along theWest Coast and increasingly important inland and to the north, not only in California.[9] Along the coast,seafood is important.[2]
The evolution ofCalifornia cuisine[10] and the influence ofAlice Waters are major factors in what could be called the regional cuisine of the West.[10] Theslow food andlocal food movements are parts of this phenomenon.
The influence of the Pacific Rim is huge along the coast, andfusion cuisine,[11] along with interesting Asian-influenced and Mexican-influenced drinks,[12] has become extremely popular.[12]
Near Mexico, with the culture of Mexico spreading as workers move farther from the border, the influence of that country is important infood.[13] The food of other Latin-American countries can also be found and is increasingly an influence, with the food described as Nuevo Latino more and more often seen.
Throughout the West in areas where sheep ranching/sheep herding is important (Idaho, Montana, Wyoming, Nevada, eastern Washington, eastern California, other nearby states) restaurants featuringBasque cuisine can be found.[14] They are usually family-style, featuring large tables where diners sit with other parties and share serving dishes which are passed around the table.[15]
California cuisine is heavily influenced byMexican,Asian, andMediterranean cuisine.Wraps,burritos,tacos,sushi and salads such asGreek,Cobb, andAsian chicken salad can be found on many restaurant menus, andavocado is used as a common ingredient due to its widespread cultivation in the state.
Californian cuisine tends to reflect the lighter and more health conscious mindset of the state.Chicken,turkey, andsoy are more prevalent in Californian dishes thanbeef orpork.[citation needed]
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