I'm trying to go through the EYB categories methodically to understand them. I don't use them as much as I should because I get unexpected results i.e. unexpected to me not errors. My current puzzlement: Salsas and Tacos: The Santa Fe School of Cooking was recently indexed as "American South". I have never thought of Southwest cooking as "Southern" ... rather it is a mixture of Mex-Tex, Mexican, and Western with heavy use of meat. I think of Southern cooking as a mixture of English, African, Cuban, Carribean, French, Creole, Cajun ... with heavy use of seafood. Obviously, EYB has a different division which I need to understand. How is American South defined to include the Southwest?