From mid-January to April, locals fill the Anasazi's two dining rooms, and their desire for innovation inspires him to dabble in other cuisines. Janos Wilder, chef-owner of Janos in Tucson, takes a different approach. Other French fundamentals influence his dishes, most of which begin with native food. It is important, he says, to allow flavors to stand out, yet remain balanced. Consider Wilder's version of the classic chile relleno.
Traditional recipes call for poblano chiles stuffed with meat or cheese and deep-fried.
Wilder opts for a milder Anaheim chile, which he blisters in hot oil to loosen the skin. The seeded chile is stuffed with exotic mushrooms and Brie cheese, coated in a beer batter and fried. Another Arizona establishment expanding on culinary tradition is the Yavapai Room at the Enchantment Resort. Located in Sedona, the main gateway to the Grand Canyon, the restaurant attracts considerably more tourists than local residents. According to Kevin Maguire, executive chef and director of food and beverage, the menu visitors expectations with contemporary trends.