Revealing the American West Through Food
The United States can’t lay claim to too many truly original culinary traditions (arguably that fact alone makes us original) but the cuisine of the American West is an exception. Born out of necessity, it is the exact mirror of the lifestyle of its creators. Raw, no frills, designed for sustenance, warmth and energy it truly represents the culture of the American West.
Still very much alive in the region that bears its name and beyond, American Western Cuisine has come a long way since it’s inception, with a few frills added along the way, but not much. Attending a true blue rodeo while in Montana was a stark reminder of the harsh environment and history that gave us campfire cookouts and hotcakes. Watching cowboys rope calfs, bull ride and herd cows was like going back in time.
One of the most memorable meals I had in Montana was at the Livingston Rib and Chop House. I have in the past been disappointed by food from regions that are well known for specific things. For example, the salmon I’ve tasted in Alaska was actually not as good as the Alaskan salmon from the fish market in my neighborhood grocery store.
So I was cautiously optimistic to order a steak at the chop house. But boy am I glad I did! Some of the best ribeye I think I’ve ever had, again, no frills, the meat didn’t need any. It was fresh, delicious, perfectly cooked and spoke for itself. If you ever go, get the garlic mashed potatoes as a side–they come in a small bowl, smooth and deliciously perfectly garlicky!
I will admit, I love buying souvenirs when I travel. One of my favorite finds in Montana was a cookbook by one of my favorite food bloggers, Ree Drummond of The Pioneer Woman. Her book “Recipes From an Accidental Country Girl” really celebrates the landscape and environment that makes American Western cuisine special, and I can’t wait to try some recipes!
YeeHaw WanderFoodies!
Eat Well, Travel Well ~ Samantha