of places like Andalusia in Spain and brought the earliest beefstock, among these were breeds that would go feral and become the Texas longhorn, and Navajo-Churro sheep, still used as breeding stock because they are easy to keep and well adapted to the extremely arid and hot climate, where temperatures easily exceed 38 °C. Later, cowboys learned from their management practices, many of which still stand today, like the practical management of stock on horseback using the Western saddle. Likewise, settlers learned the cooking methods of those who came before and local tribes as well, for example, portions of Arizona and New Mexico still use the aforementioned beehive shaped clay contraption called an horno, an outdoor wood-fired oven both Native American tribes like the Navajo and Spaniards used for roasting meat, maize, and baking bread. Meats that see frequent use are elk meat, a favorite in crown roasts and burgers, and nearer the Mexican border rattlesnake, often skinned and stewed. The taste for alcohol tends toward light and clean flavors found in tequila, a staple of this region since the days of the Wild West and a staple in the bartender's arsenal for cocktails, especially in Las Vegas. In Utah, a state heavily populated by Mormons, alcohol is frowned upon by the Church of Jesus Christ of Latter-day Saints but still available in area bars in Salt Lake City, mainly consumed by the populations of Catholics and other Protestant denominations living there. Introduction of agriculture was limited prior to the 20th century and the development of better irrigation techniques, but included the addition of peaches, a crop still celebrated by Native American tribes like the Havasupai, and oranges. Today in Arizona, Texas, and New Mexico the favored orange today is the Moro blood orange, which often finds its way into the local cuisine, like cakes and marmalade. Pine nuts are a particular regional specialty and feature often in fine dining and cookies; in Nevada the Native American tribes that live there are by treaty given rights to exclusive harvest, and in New Mexico they reserve usage of the term piñon for certain species of indigenous pine nuts. From Native Americans, Westerners learned the practice of eating cactus fruit from the myriad species of opuntia that occupy the Chihuahuan, Sonoran, and Mojave desert lands. In California, Spanish missionaries brought with them the mission fig, and today this fruit is a delicacy.