Christine Dabney wrote:
> Heya folks,

>
> I started playing around with the idea in my head as well, and was
> trying to think of the flavors associated with the Southwest, other
> than chiles. Especially those that would work well in some alcoholic
> drink.
>
> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?

Cumin?

For drinks, the majority of people I know adore margaritas. I don't
like them except for Rick Bayless/Kay Hartman's recipe that has the top
shelf tequila and freshly squeezed lime juice. If you're lucky, someone
will bring a case or two of GOOD Mexican beer like Negra Modelo (not
that pale yellow stuff.)

Sangria (red or white) also goes well with most Southwestern foods.

gloria p