New Mexican cuisine is a thing. It evokes thoughts of Hatch green chiles and blue corn. California cooking is on the healthy side, with an emphasis on fresh, local ingredients. The Midwest is known for its meat and potatoes, the Gulf Coast its seafood.
But when I saw the new cookbook entitled Texas Hill Country Cuisine: Flavors from the Cabernet Grill, I was initially confused. I've lived in the Hill Country, and there never seemed to be a definable sort of cuisine there, except maybe barbecue, as Lockhart, Luling and Driftwood (home of The Salt Lick) all fall more or less within the boundaries of the Hill Country.
The introduction to the cookbook addressed my quandary immediately.