typically chili verde sauce, various kinds of hot sauce, sriracha sauce, chili powder, cayenne pepper, white pepper, cumin, paprika, onion powder, thyme and black pepper. Nowhere is this fiery mix of spice more evident than in the dishes chili con carne, a meaty stew, and cowboy beans, both of which are a feature of regional cookoffs. Southern California has several additions like five spice powder, rosemary, curry powder, kimchi, and lemongrass, with many of these brought by recent immigration to the region and often a feature of Southern California's fusion cuisine, popular in fine dining. In Texas, the local barbecue is often entirely made up of beef brisket or large rib racks, where the meat is seasoned with a spice rub and cooked over coals of mesquite. In other portions of the state they smoke the meat and peppery sausages over high heat using pecan, apple, and oak wood and serve it with a side of pickled vegetables, a legacy of German and Czech settlers of the late 1800s. California is home to Santa Maria-style barbecue, where the spices involved generally are black pepper, paprika, and garlic salt, and grill over the coals of coast live oak. Native American additions may include Navajo frybread and corn on the cob, often roasted on the grill in its husk. A typical accompaniment or appetizer of all these states is the tortilla chip, which sometimes includes cornmeal from cultivars of corn that are blue or red in addition to the standard yellow of sweetcorn, and is served with salsa of varying hotness. Tortilla chips also are an ingredient in the Tex Mex dish nachos, where these chips are loaded with any combination of ground beef, melted Monterey Jack, cheddar, or Colby cheese, guacamole, sour cream, and salsa, and Texas usually prefers a version of potato salad as a side dish. For alcohol, a key ingredient is tequila: this spirit has been made on both sides of the US-Mexican border for generations, and in modern cuisine it is a must-have in a bartender's arsenal as well as an addition to dishes for sauteeing. Southern California is focused more towards the coast and has had more contact with immigration from the West Pacific and Baja California, in addition to having the international city of Los Angeles as its capital. Here, the prime mode of transportation is by car. Drive through fast food was invented in