Does anyone still do this? It was a fad in the 80s to do Southwestern twists on French dishes by using ingredients such as corn and chiles or vice-versa, e.g. duck confit enchiladas. Zuni Cafe (before Judy Rodgers) and Jeremiah Tower's Santa Fe Bar and Grill in Berkeley were a couple of local examples.
Not to be confused with Southwestern French aka Gascon cuisine (confit, magret, cassoulet).