INDEX: Moe's Southwest Grill Outfitting

INDEX:
Moe’s Southwest Grill Outfitting

Moe’s Southwest Grill Outfitting

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This Moe’s Southwest Grill Outfitting index page aggregates links
to all posts and photos of retail merchandising, display, and outfitting
as well as deep Background courtesy of Wikipedia.

BACKSTORY: Moe’s Southwest Grill, referred to informally as Moe’s, is an American fast casual restaurant franchise chain that was founded in Atlanta, Georgia, on December 9, 2000,^[1] by Raving Brands. The name “Moe’s” originated as an acronym for “Musicians, Outlaws and Entertainers”, and this theme led to the music-related artwork found in the original design.^[2]

Moe’s Southwest Grill—together with Schlotzsky’s, Carvel, Cinnabon, McAlister’s Deli, Jamba and Auntie Anne’s brands—is part of the GoTo Foods portfolio of brands.

The restaurant chain originally featured artwork depicting deceased music legends and licensed a special rock soundtrack from Muzak that consisted of music from deceased musicians or bands with a notable deceased musician. After a lawsuit from the estate of Jerry Garcia, depictions of actual people were removed from the decor.^[3] The menu, which initially featured puns based on people and popular phrases from music, television, and movies was revamped to remove nearly all phrases that may result in legal issues.^[4]

Moe’s offers various types of food on its menu, including burritos, tacos, quesadillas, nachos, salads, stacks, burrito bowls, and house-made seasonal salsas. Ingredients can be added or subtracted from the standard entree for customization. Every order comes with chips and salsa on the side.^[5] (SOURCE: Wikipedia)

BACKSTORY: The cuisine of the Southwestern United States is food styled after the cooking of the Oasisamerican Native Americans,^[1] Hispanos of New Mexico, caballero cowboys, hillbillies, and Mexican Americans. One of the styles is referred to as New Mexican cuisine, which is most popular in the states of New Mexico,^[2] Colorado, Arizona,^[3] Southern Nevada and Utah.^[4]^[5] It is known for its use of New Mexico chile, the majority of the crop is grown in Hatch, New Mexico.^[6] Part of New Mexican cuisine is smothering each dish with either red chile, green chile or both (mixing of both is referred to as “Christmas”). Beyond just chile it also includes flavors such as piñon, and dishes such as breakfast burritos, biscochitos, and sopapillas. Southwestern food also includes the Tejanofoods from Texan cuisine called Tex-Mex, while parts of Arizona’s style of Southwestern cuisine is often called Sonoran, since the Sonoran Desert covers a third of the state.^[7]^[8]

A number of casual dining and fast food restaurants specializing in Southwestern cuisine have become popular in the United States.^[9]^[10]^[11] Several brands specialize in Southwestern foods for grocers.^[12]^[13]

When New Mexico was still part of New Spain and the Republic of Mexico, regional ingredients were more limited, with few imports supplementing locally grown food. This gave New Mexican cuisine its unique palate.^{[citation needed]}

All cooking was done at home by women who toasted whole spices and ground corn by hand using metates. Hunters made “jerky”, in the style of New Mexican carne seca, with game meats, fish and wild birds. Fruits and vegetables were sun-dried in preparation for the winter.^{[citation needed]}

Food was slow-cooked in iron or copper pots over open fires, and the only imported items were non-perishables from New Spain—coffee, sugar and spices.^{[citation needed]}

The expansion of the railway system allowed the importation of milled flour and corn meal, sugar, lemons, oranges and other ingredients from “the States”.^{[clarification needed]}

Traditional ways of cooking were eventually replaced by iron stoves. The basic chile, beans and corn dishes from Mexican cuisine evolved over time and in modern form often substitute extremely hot peppers and condiments for the subtle, balanced spicing of authentic Mexican cuisine. Native Americans and Hispanos developed the earliest forms of New Mexico chile to supplement this taste.^{[citation needed]}

By the early 20th-century tostadas, “chile joints” and home-cooked “chile suppers” and tamale vendors had become part of the cultural landscape.^[14]

The staple ingredients of Southwestern cuisine are corn, squash and beans. Called the “three sisters“, they have been staples of North-American agriculture since ancient times. Beans are served whole or refried, and both styles can be used as filling for tostadas, tacos, burritos and similar dishes. Many bean varieties are consumed but the pinto bean is the most iconic bean of southwestern cuisine.^[15]

Southwestern food is distinguished by the use of chile peppers as the primary seasoning, first brought to Santa Fe with the arrival of the Spanish from Mexico.^{[citation needed]}

Chile peppers are used as a topping for virtually every dish from pizza to bagels, or just fried tempura and eaten whole. Most dishes, from burritos to scrambled eggs, are served with plentiful amounts of chile sauce.^[15] (SOURCE: Wikipedia)

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