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The local specialties in Arizona are of Mexican and Indian origin. Lots of corn, beans, and chile peppers.
The "chimichanga" is said to have originated here. Meat in a chile sauce is wrapped in a tortilla and deep-fried, then covered with shredded cheese, lettuce, tomato, sour cream, and guacamole.
Myself, I prefer pozole (hominy stew). Never had anything that stuck to my ribs on a cold winter day like that stuff does. It's been a staple of Mexican cuisine since the days of the Aztecs, when they made it with human flesh. The best kind is the "rojo" (red) version made with shredded pork, chiltepín peppers, lime juice, and avocado slices.
