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The Pueblo Indian people of the southwestern United States are as indigenous as Americans can be, having lived among the rugged mountains, dry mesas, and cottonwood-lined rivers for thousands of years. The culture they maintain today, with its earthen houses, strong family and community ties, and rituals evoking the mystical connection between all things, is one that evolved naturally and gradually as a response to life in the landscape.

Some 2,000 years ago, a group known as the Hohokam (O’Odham) settled the area of what is now southern Arizona, where they practiced advanced irrigation...

Monday, May 19, 2008
by Marcia Keegan • Clear Light Publishing

Many of the foods that we now enjoy and take for granted are American Indian in origin, including corn, squash, melons, gourds, pumpkins, beans, and chile peppers. In addition to its value for sustenance, food is regarded by Indians as a precious gift and so is treated with reverence. This sacred nature of food is everywhere evident in Indian culture. The dances, prayers, and ceremonies all reflect the significance and value of food in daily existence.

Monday, May 12, 2008 at 2:15 PM
by Marcia Keegan • Clear Light Publishing

• Yield: 6 servings

• 1-1⁄2 pounds boned lamb, cut into 1” cubes
• Flour
• 2 tablespoons lard or oil
• 1⁄2 teaspoon freshly ground pepper
• 3 dried juniper berries, crushed
• 1 medium-sized onion, peeled and chopped
• 21⁄2 cups canned hominy
• 1-1⁄2 tablespoons ground red chile
• 1⁄2 teaspoon salt
• 1 clove garlic, peeled and mashed
• 1 teaspoon Mexican oregano
• 3 green chile peppers, peeled, seeded, and chopped
• 1 pint water

1. Coat lamb lightly with flour.
2. Brown lamb slowly on all sides in oil in a large heavy saucepan. While meat browns, add black pepper and juniper berries.

by Marcia Keegan • Clear Light Publishing

An Indian Taco consists of an appetizing mixture of varying amounts of ground beef, tomatoes, cheese, onions, lettuce and chile served on traditional fry bread. The name of this dish will vary depending on where it was made, from “Hopi Taco,” to “Tewa Taco,” to “Navajo Taco.” But since the recipe is the same, I’ve called it simply “Indian Taco.”

Recipes from Marcia Keegan’s Southwest Indian Cookbook (Clear Light Publishing) at www.clearlightbooks.com/newmexico. For more about Marcia Keegan see www.marciakeegan.com.

by Marcia Keegan • Clear Light Publishing

• Yield: Approx. 6 servings

• 1-1⁄2 cups flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 6 tablespoons shortening
• 1⁄4 cup water
• Filling: prune, apple, or pumpkin

1. Combine flour, baking powder, and salt. Cut in shortening, blending until dough is the consistency of fine meal. Add water gradually until a stiff dough is formed.
2. Roll out dough on a lightly floured board to a 1⁄2” thickness. Cut dough into rounds of 4” in diameter. Place a heaping tablespoon of fruit filling into the center of each round. Top rounds with remaining cut rounds, pinching ends together.

by Marcia Keegan • Clear Light Publishing

• Yield: 6–8 servings

• 1⁄2 cup raisins
• 1 cup hot water
• 1⁄2 loaf of sliced bread, toasted
• 2 eggs, beaten
• 3⁄4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1⁄2 cup cheddar cheese, shredded
• 1⁄2 cup milk

1. Soak raisins in hot water.
2. Toast the bread and allow to cool.
3. Add beaten eggs, brown sugar, vanilla extract and cinnamon to raisins.
4. Layer bread, cheese, and raisin mixture in a baking dish or casserole. Add milk.
5. Bake in a preheated 350° oven for 30 minutes or until all the liquid has been absorbed and pudding is firm.

Recipes from Marcia Keegan’s Southwest Indian...

by Marcia Keegan • Clear Light Publishing

• Yield: 4 servings

• 2 pounds boneless stew meat, cubed
• 4 tablespoons ground red chile
• 6 small potatoes, boiled, skinned, and cubed
• Salt to taste

1. In a heavy saucepan put meat and
2. 3 cups of water, bring to a boil, and simmer for about one hour.
3. In a mixing bowl combine potatoes, chile, and 1⁄2 cup water, and then mash to make a smooth paste. Add 1-1⁄2 cups water.
4. Add chile mixture to meat and continue cooking for an additional hour or until meat is tender. Add salt to taste.

Recipes from Marcia Keegan’s Southwest Indian Cookbook (Clear Light Publishing) at

by Marcia Keegan • Clear Light Publishing