Seasoned With Spirit: Cuisine of the Desert Southwest

When thinking of the cuisine of the southwest, most people think of Mexican food. But Native foods in their traditional form are an exciting way of expressing this beautiful and rugged region of the country.

During a visit with the Tohono O’odham Tribe of Arizona, Loretta joins the tribe for their annual 3-day harvest of Saguaro Cactus fruit. Mildred Manuel teaches Loretta to prepare Wild Spinach with Cholla Buds and Chiltepine Peppers, Tapary Beans with Ribs, Ash Bread (slow-cooked in the ashes of a mesquite fire), and sweet, refreshing Mesquite Juice.

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