Voices September/October 2015: What Dish Represents Baja Arizona to You?

 

By | Photography by Casia and Eric Fletcher

September 5, 2015

• Issue 14: September/October 2015 • Voices •

We asked students and faculty in Pima Community College’s Culinary Arts program: What dish represents Baja Arizona to you?

We created our recipes and menu based on the local and indigenous crops growing in our Pima Community College organic garden that we feel reflect Baja Arizona’s flavors and history. The items growing in the garden right now that directed us into preparing these recipes are Tohono O’odham squash, tomatoes, cilantro, I’itoi onions, chiltepin, green chiles, jalapeños, amaranth, cabbage, and tepary beans from a previous harvest. Although we do not currently have a fig tree, we were able to source some locally grown figs from Mission Garden for our fig and almond tart.

Arizona Tepary Ranch Beans

Arizona Tepary Ranch Beans
Print Recipe
This bean recipe from the students and staff of the Pima Community College Culinary Arts Program makes for a savory side dish.
Servings
6-8 people
Servings
6-8 people
Arizona Tepary Ranch Beans
Print Recipe
This bean recipe from the students and staff of the Pima Community College Culinary Arts Program makes for a savory side dish.
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Sort beans, discarding any foreign material. Soak overnight.
  2. Place beans in a large stockpot. Add enough water to cover beans by 2 inches. Cover and bring to a boil over high heat. Boil 2 minutes.
  3. Remove from heat and let soak, covered, 1 hour. Drain. Add water and simmer, partially covered, for 1 hour.
  4. Cook bacon in large skillet until crisp. Add bacon and the drippings to beans.
  5. Add tomatoes with juice to beans. Add onions, garlic, chiles, chile powder, dried oregano, and cumin.
  6. Simmer, partially cooked, 3 hours or until beans are very tender.
  7. After 3 hours, the beans should have a little liquid. If they become too dry, add more water. If beans have too much liquid, uncover and boil over medium heat, stirring frequently.
  8. Season with salt to taste. Garnish with fresh oregano if desired.
  9. Cut lime into wedges; pass to the table to squeeze over each serving.
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Roasted Tohono O’odham Squash, Amaranth, and I’itoi Salsa Tacos

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Roasted Tohono O’odham Squash, Amaranth, and I’itoi Salsa Tacos.

Roasted Tohono O’odham Squash, Amaranth, and I’itoi Salsa Tacos
Print Recipe
These hearty vegetarian tacos are sure to delight any palette.
Servings
16 people
Servings
16 people
Roasted Tohono O’odham Squash, Amaranth, and I’itoi Salsa Tacos
Print Recipe
These hearty vegetarian tacos are sure to delight any palette.
Servings
16 people
Servings
16 people
Ingredients
Squash
Salsa
Amaranth
Tacos
Sides
Red Cabbage Slaw for Tacos
Red Cabbage Slaw Dressing
Servings: people
Instructions
  1. Preheat oven to 375 ̊
  2. Cut squash into 1⁄2 - 3⁄4-inch cubes.
  3. Thinly slice onions.
  4. Toss with olive oil and cumin. Roast until tender, 20-30 minutes, depending on size of cubed squash.
  5. While squash cooks, cook amaranth.
  6. Combine seeds with 2 1⁄2 cups water in a pot and bring to a boil. Reduce heat, cover and simmer for 20 minutes, until grains are fluffy and water is absorbed.
  7. To make salsa, blend ingredients together.
  8. Prepare sides. Heat tortillas and layer each with amaranth, squash, and salsa.
  9. Top with cilantro, tomatoes, a squeeze of lime juice, and sour cream or Greek yogurt.
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 Mission Fig and Almond Tart

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Mission Fig and Almond Tart.

Mission Fig and Almond Tart
Print Recipe
This fruit tart is fresh and crisp.
Servings
6-8 people
Servings
6-8 people
Mission Fig and Almond Tart
Print Recipe
This fruit tart is fresh and crisp.
Servings
6-8 people
Servings
6-8 people
Ingredients
Crust
Filling
Servings: people
Instructions
  1. Prepare crust.
  2. Fill crust and fold like a galette.
  3. Top with jam.
  4. Bake at 400 degrees for 40 minutes.
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Oatmeal-Mesquite Raisin Cookies

Oatmeal-Mesquite Raisin Cookies
Print Recipe
These cookies are a unique spin on a classic.
Oatmeal-Mesquite Raisin Cookies
Print Recipe
These cookies are a unique spin on a classic.
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, combine butter, shortening, sugar, eggs, vanilla, and cream together.
  3. Beat with electric mixer until combined.
  4. Mix oats, flour, baking soda, cinnamon, and salt. Add to the wet mixture and stir until combined. Add raisins.
  5. Use a tablespoon to measure batter and place onto an ungreased baking sheet lined with parchment paper.
  6. Bake for 12-15 minutes or until golden brown. Remove and let cool on a cooling rack.
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Faculty:

casia-and-eric-fletcher_voices-sept-oct-14_edible-baja-arizona_11

(From left) Darryl Wong, culinary faculty, Pima Community College Desert Vista Campus; Elizabeth Mikesell, Center for Training and Development chef instructor, Pima Community College Desert Vista Campus; Barry Infuso, lead faculty, Pima Community College Desert Vista Campus

Students:

Pima Community College Desert Vista campus offers two culinary curriculums. Visit Pima.edu to learn more. ✜






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