Mention Mexican food and many people think they already know the score. They start picturing tacos and burritos, chips and salsa, gobs of sour cream and rivers of melted cheddar. These are the touchstones of Tex-Mex cooking. That’s what many of us were raised on when it came to Mexican food. And, for the record, I love that stuff still.
But consider how the differences stacked up during a meal at Del Fuego Taqueria, a Uptown eatery that is part of a wave of new Mexican restaurants arriving in New Orleans.
When Owen Brennan opened the Vieux Carré restaurant in 1946, he created a Louisiana dynasty that today numbers more than a dozen establishments run by multiple members of the Brennan’s clan. On this week’s show, we explore what it’s like to grow up Brennan.
Lally Brennan and Ti Martin share childhood memories and discuss what it’s like to be at the helm of Commander’s Palace today.
What’s sweeter than honey? Sugar! Or is it the other way around? On this week's Louisiana Eats!, we try to answer that question as we examine the sweetest things from Louisiana, California and across the world.
This week, we are headed straight to the living room. But we don’t mean the living room in your house; we’re talking about the nearest Irish Pub! In honor of St. Patrick’s Day, Louisiana Eats! is exploring all things Irish.
Tulane History Professor and author of the new book “The Irish in New Orleans,” Laura Kelley gives us a history of Irish immigrants in the Crescent City and how they influenced Louisiana culture in some unexpected ways.
It's a common fact of life that there is more to people and things than meets the eye.
For example, many people know New Orleans artist Thomas Mann for his jewelry and metal sculptures, but may have been unfamiliar with his interest with food. An accomplished cook and self-styled ovo-lacto-piscean vegetarian, Thomas will get to show off his chops on Food Network's new competitive cooking show "All-Star Academy," which premieres Sunday, March 1 at 8 p.m. He gives us the scoop on his network debut and what audiences can expect to tune in to.
Louisiana Eats! roving reporter Jyl Benson is more than just a longtime contributor to our show. She's also a prolific food writer and, most recently, author of a new cookbook: "Fun, Funky and Fabulous: New Orleans' Casual Restaurant Recipes." Along with collaborator Sam Hanna, Jyl discusses how the book came together, both offering an in depth look at their approach to food photography.
Also, Chris Boucher, industrial hemp advocate, explains the benefits of Cannabis sativa, the plant often demonized as "The Devil's Weed." While hemp and marijuana are both derivatives of Cannabis sativa, hemp contains no THC, the active chemical that gets marijuana users high. Chris explains why attitudes toward hemp turned sour by the 1930s and why he believes, with new research and growing interest in the product, hemp cultivation will soon become a giant industry in the U.S.
We're taking a long look on both sides of the fence on this week's Louisiana Eats!
Food writer Ian McNulty on how St. Claude Avenue has emerged as the city’s newest restaurant row, to the tune of a half-dozen diverse new eateries opening along the same stretch in the past year alone.