They are not Sonoran Mex, which is arguably the state's soul food. Sonoran Mexican food is based on the cattle and wheat industries, which translates into beef and the giant flour tortilla. A carne machaca chimichanga, which is a great big deep-fried burrito made with that huge flour tortilla wrapped around a large portion of shredded, seasoned and recooked beef. Chimichangas were invented in Tucson, although culinary historians will probably always argue about exactly where in Tucson. In the past couple of decades, Arizona contributed significantly to the development of what will probably be judged one of the country's most enduring cuisines, Southwestern food.
Southwestern food is indigenous ingredients prepared in modern instead of traditional ways.
It's colorful and flavorful, with lots of chiles, layers of flavor, and eye appeal. Since it's invented by chefs, there are few staple dishes. Chefs develop signature ones, but there's not a huge repertoire of classics. Now, just about every resort has a Southwestern restaurant, or at least a couple of blue corn enchiladas on the menu. Read more about eating and drinking in the Rep.