Turtle soup

At first glance, this deep red, spicy soup looks like a Mexican chili. The waitress explains that the dish cannot be perfect without a drop of cherry. I don’t reject what seems to be a local custom. Relish! The small pieces of grilled meat add consistency to a refined sauce, filled with Creole spices that explode under the palate. But… what is it exactly? Turtle soup! This is a typical New Orleans dish, commonly found in City restaurants, at a reasonable price (between$ 5 and$ 10 per bowl, as a starter). Commander’s Palace in the Garden District, cooking excellent.

Gumbo

It is often said that New Orleans is the very expression of gumbo: a mixture of cultures, colors and flavors. Gumbo takes its name from the African plant of the same name, which serves to thicken the stew. It is made up of rice and tomatoes – inherited from the Spaniards-a brown sauce better known to the French (a roux) as well as vegetables and spices brought by the Amerindian culture. In restaurants in Louisiana, the menu often features a gumbo with shrimp and crayfish caught in the nearby Gulf of Mexico. Cooks now add beef or fish to appeal to as many people as possible. For a taste of popular cuisine, go to Mother’s Restaurant, avenue Poydras, for dinner in a real Louisiana canteen!

Po Boy

A real Louisiana boy has to respect three rules: the bread has to be soaked in sauce, there has to be so much toppings that it overflows from the sandwich, and you don’t have to have room for dessert after eating one… Nice start to the recipe for this New Orleans version submarine. It is prepared with a French bread baguette two feet long, lined with shrimp, oysters or crayfish, all fried in oil, or roast beef. The perfect lunch to last until the next meal. They can be found everywhere, often at very low prices, both in fast-food restaurants and in brewery-style restaurants.

Jambalaya

This dish with Creole accents is an institution among the best rooted in Louisiana gastronomy. It can be eaten at a traditional family meal on Sunday or on the go in a plastic tray at lunchtime. It’s been pleasing everyone for hundreds of years. According to the recipes, this rice-based paella is made with ham and sausages,or shrimp, or beef. The origin of the word is still uncertain (basque, Acadian or African), but one thing is certain: the jambalaya is as exotic as its name.

Blackened fish

A specialty par excellence of chef cajun Paul Prud’homme, blackened fish is a delicious way to prepare fish. It is dipped in melted butter – a tradition inherited from the French-and then in a mixture of herbs and spices. Cooking in a very hot pan grills the herbs creating a dark brown crust. Thyme, oregano, chilli, garlic powder, salt and pepper combine their flavors and perfectly enhance the taste of fish. We enjoy the best blackened fish in Paul’s kitchen, in the Vieux Carré, where this authentic recipe was created.

Rockefeller Oysters

Eating Rockefeller oysters at restaurant Antoine’s, also in the Vieux Carré, goes back in time to more than a century ago when this recipe was invented by Jules Alciatore, son of the founder of the mythical restaurant in New Orleans. This one was inspired by the preparation of French snails, replacing the main ingredient, not found in cultivation at the time in Louisiana, by the oysters of the Gulf of Mexico. The creamy sauce that covers the oysters, seasoned with a mixture of herbs and green vegetables, took its name from John D. Rockefeller – at the time America’s richest entrepreneur-for the richness of its ingredients.

Shrimp Arnaud

Arnaud’s spicy shrimp dish, another classic restaurant in the historic district, revisits this rather common crustacean with a colourful accompaniment. It is with its sauce called “remoulade”, great pride of the brand, that the dish takes on all its flavor, both sweet and salty, enhanced by Parsley and lemon. This restaurant, with its fast-food storefront, is the only one in town to offer this personalized recipe with shrimp from the Gulf of Mexico. We dine either in the fast-food restaurant (in Bourbon Street), or in the incredible maze of luxurious rooms in the back of the shop. You choose your style!

Donut

For breakfast, coffee, snack or dinner, there is no time to sweeten your beak (in every sense of the word) with Louisiana doughnuts. It is a must after a little walk in front of the tourist stalls of the French Market. These doughnuts, fried in the style of our grandmothers, sprinkled with lots of sugar and accompanied by a café au lait, are tasted on the terrace of the Café du monde, at the corner of Jackson Square and the market. Careful, these doughnuts are threefold and supernumerful. You can also buy them to take away and then enjoy on a bench along the Mississippi…

Banana’s Fosters

King of the brunch at the French, Brennan’s is a centuries-old institution in New Orleans. In this restaurant with the charms of the bourgeoisie of old, one forgets the traditional pancakes and scrambled eggs American style. We come here by tradition, to drink strawberry champagne in the morning and enjoy Benedictine eggs on an asparagus bed. But that’s the dessert everyone’s waiting for. And the waiters know how to make a real spectacle of it: a pan filled with bananas cut in slices in one hand, they ignite the preparation with rum and cinnamon. The result: the famous Banana’s Fosters by Brennan’s, a feast for the eyes and the palates.

Praline

At least once in your life, you should try these sweet delicacies made from sugar syrup and pecan nuts, another delicious tradition inherited from the French settlers. But to taste it is to succumb! Tasted in the form of a fondant cookie or crushed into small pieces to be eaten, Les pralines is a specialty of the Leah’s Praline house, located right in front of the Antoine’s restaurant. perfect for a sweet note after a gourmet meal! You can even see them being made in this store that grinds chocolate and hot pecan…

Behind the scenes of cajun gastronomy

You can’t visit New Orleans without tasting its local flavours. Like music and heritage, gastronomy is an integral part of the city’s identity. When you step into the kitchens of some of the city’s most famous restaurants, you’ll learn more about cajun culture than any historical tour of the area.

The guide of NO Culinary Tours, who knows the service doors of restaurants better than their main entrance, shares unconditionally her passion for good cuisine and her favorite addresses. Better to be warned: We are not just observing during this visit, we are tasting! Save a little room in your stomach for the dozen tastings that follow each other, but don’t look alike. Turtle soup, gumbo, pralines and shrimp from the Gulf of Mexico can be enjoyed at the restaurant kitchens. A real foray behind the scenes of Louisiana cuisine.

And if you like to put your hands to work, put on your cook toque to take part in the New Orleans School of Cooking workshops. In an old molasses warehouse, renovated and transformed into a kitchen and conference room, the chefs offer to learn how to cook their own typical Louisiana recipes. Seasoned with a good dose of anecdotes, legends and local history, the workshops allow you to learn the secrets of cajun and Creole cuisine, and then to taste the fruit of your own work. The activity ends with a must-see visit to the Louisiana General Store to obtain the ingredients needed to reproduce these tasty recipes in its kitchen.

• Fricassee of duck and lobster

Gourmet Foxes-gumbo is the official dish of New Orleans. It is the result of impressive multiculturalism. French, Cajuns, Spanish, Barbadian, Jamaican, African, Creole. This cuisine is unique in its genre, it mixes traditional techniques of French cuisine, like The Making of a roux with the flavors of the New World.

• Rockefeller Oysters

Regards Gourmets-created in 1899 in the restaurant of New Orleans Antoine’s by Jules Alciatore, the Rockefeller oyster recipe is an emblematic entry into the gastronomy of the American city. Here is our recipe which respects the main lines of the original one with however anisette and Peychaud rather than Pernaud.

• Pecan pie

Foxes Gourmets-pecan pie is a dessert typical of New Orleans, French influence; it is the Amerindians who introduced the settlers to the pecan. It is also found in Quebec, where maple syrup generally replaces corn syrup. It is usually served in the fall but especially for Thanksgiving.

• Sweet potatoes and rum-grated apples

A little gay in the quince-a tasty dessert and quite light, to taste the sweet potato salty version.

• The Baudin cocktail

A little gay in the quince-a pungent variant of the classic sour whiskey from New Orleans.

• Gumbo spun like New Orleans

A little gay in the fists – the real gumbo like in New Orleans, stewed at length and prepared from a well-grown redhead.

• Jambalaya

Diana-the Louisiana Classic without shrimp.

• Gumbo z herbs

A little gay in the quince – The gumbos, Louisiana, there are heaps of recipe different. This one, vegetarian, comes from the Cajun country and is traditionally prepared for Good Friday.

• joseph’s aniseed Biscuits

A little gay in the quince-biscuits of Italian origin, prepared in the families of Sicilian descent of New Orleans for the Saint-Joseph.

• New Orleans Muffuletta

Gourmet Foxes-muffuletta is a typical New Orleans sandwich. The gastronomy of this city is the combo of a crazy and beautiful cultural mix whose identity is defined by the way of cooking food (the inevitable red, frying, choking), the irresistible spices cajun, the peppers and the primordial “Holy Trinity” this mixture of pepper, celery, onions (although the mixture differs from the quarters…) which brings a unique taste to this kitchen. We think it was the Sicilians who brought that sandwich to Louisiana. Indeed the marinated salad that composes it is typical of this region of Italy.
Nevertheless, the idea of slipping it between two slices of bread to make it easier to eat is a creation of the Central Grocery on Decatur St. The choice of cold cuts or cheese may differ from place to place. We like this mixture, but it can easily be replaced. The quality of the ingredients is fundamental. Bread too and we strongly advise you to make it yourself or to find a good baker from whom you can get it.

• Cocktail with strawberries and balsamic vinegar

A little gay in the quinces-a perfect spring cocktail. The shrub strawberries / balsamic is also delicious without alcohol, simply elongated with water.

• Cocktail The ‘Brandy Crusta

A little gay in the coming-a pretty simple cocktail that dates back to 1860! The invention of a man named Santini in New Orleans. New of the time: the use of citrus in cocktails.

Food is a key part of our daily life and the best thing we can do about it is enjoy it as much as possible. Doesn’t matter if you’re vegan or not, we all want the same things of our food, to be tasty and healthy. That should be the ultimate goal of any recipe or any aspiring top chef. If you could combine these two together, you’ve created the ultimate meal. Because in most cases, what’s healthy for us isn’t necessarily tasty and what’s tasty is not exactly healthy. However there are lots of different types of cuisines across the world and each has their own recipes. You could visit different countries and sample their cuisine first-hand or go to a local restaurant specializing in a particular menu and treat your taste buds that way. Another way you could go about it is vicariously through video games. Get up to 55 free spins when you sign up for an online casino and play hundreds of food and restaurant-themed slots games.

One particular style of cooking is the New Orleans Creole cuisine. It is an amazing twist of flavors and cultures that has been preserved across history for generations. It is a style that originates from Louisiana and represents a huge mix of cuisines. Some of these cuisines include Spanish, French, West African, Haitian, Italian and even German mixes. Blended together with the natural Southern United States cuisine. This cuisine is characterized with amazing fried chicken recipes and of course the famous Gumbo. Gumbo is an African stew that is extremely popular and served all year round in New Orleans.

This style of cooking has become very popular all across the US, even in Las Vegas. Some of the best Las Vegas restaurants are including these dishes into their menu. All of the best Las Vegas restaurants have noticed the need for Creole styled dishes and have made them available for their guests. One of the greatest Louisiana chefs, Emeril Lagasse is the proud owner of some of the best Las Vegas restaurants. He is a representative of the New Orleans style of cooking and his restaurants naturally include these dishes.

Another very fun fact about Emeril Lagasse is that he has also influenced the world of gambling too. Besides his great influence in the world of cooking he has made his mark in some of the best casinos too. Some of the best casinos include food themed casino games. Some of these casino games include slots games, blackjack games, roulette games and poker. However the biggest food-themed influence is by far in slots games. Simply because it is very easy to implement these changes there. Food-themed slots are very popular in online casinos, too, especially in French casino sites. If you are interested in playing for free, you should engage with them, particularly with the one that is specialized in baccarat games but also, have incredible free bonus offers for other casino games as well.

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The New Orleans cuisine can be found in restaurants all over Vegas. It is widely popular and present everywhere. If you take into consideration that all of the casinos in Vegas have a restaurant than you’d understand the logic behind this statement. After people go to the casino to play their blackjack games and roulette games, they would want some place to dine. Check these guys out if you want to win big prizes of real money out of playing roulette with no deposit bonuses. If you don’t know how to claim your roulette bonus, don’t worry, there’s nothing complicated in the process. You only need to follow a few steps. What better way to enjoy the great New Orleans cuisine than after a big money win in some of the greatest Vegas casinos. The food tastes better after a big win. Some prefer first the New Orleans meal over going to a casino. But merely being in Las Vegas and not gambling it’s somewhat unrealistic. In these cases, online casinos are the perfect solution. So the next time you find yourself in such a situation, pick one of the top online casinos and enjoy your meal. Some people like to go the other way around, have a nice meal before they went out to enjoy the marvelous night life of gambling in Vegas. Either way, the Creole style is present in Vegas and it is there for everyone to enjoy.

If you are not able to visit Vegas, don’t worry! You can always enjoy your favorite meal from the comfort of your home and play any casino game in online casinos. Even get great bonuses from CasinosCanadaOnline that will give you free money.

Rightfully so I might add.

I fell in love with Pedro’s cooking back when he was at Floreria Atlantico.  At that time, the best steak I’ve had in my life, same with his octopus and tomato salad too.

He left Floreria, I went back once and never back intentionally just for the food.

This man can cook.  One of my faves in BA.

On top of that, he’s Colombian, chill and just overall good people.

His lady, Naiara of Chochan had mentioned that he was opening up a parrilla in Palermo Soho a couple of months back.

Me, ‘What?  A parrilla?  Another parrilla in this city?  Seriously??’

She laughs, ‘A different kind of parrilla.  Modern day parrilla.’

While I was in Mendoza I noticed Ticol and friends ate there, multiple times opening week.

I get back to BA and they wont stop talking/instagramming about it.

On my next night off I pick up the phone and make a last minute reservation.  My time had come!

My girlfriend and I order a bottle of  Prodigo Tempranillo, some starters and a ojo de bife to share.

EVERY BITE WAS MEMORABLE.

I need to go back and try more.  Way more.

My recommendations aka everything I ate-  goat cheese provoleta (giant disk of grilled cheese), sweet glazed mollejas (sweetbreads), morcilla (blood sausage) and the ojo de bife (ribeye).

According to Noey it’s the best chorizo she’s had in Buenos Aires.  I NEED TO GO BACK.

All sausages are made in house and they’re doing smoked meats as well.

Dad, you and I will be eating here next week.  ^_^

Check it out if you haven’t already, y’all!

La Carnicería

Thames 2319, between Charcas y Santa Fe

Tuesday – Sunday, 7:30- midnight

Saturday & Sunday 12 – 3:30.

(011) 2071-7199

It’s so interesting to see the process from start to finish.

So bare in the beginning.  Then a complete fucking mess.  Stripped to the bones and rebuilt with purpose and care.  I’m so pumped to see the final product!!

Here are some shots from the first couple of weeks of construction.

The days have been so thrilling!

And exhausting.

Not only do we have endless decisions to make… but Ticol and I have to agree on them!!

And we are very different.

He’s all, ‘why spend money on clothes when you can use it on travels and adventures?!’ and I’m all, ‘I totally get that love that about you, and yes, save for travels 100%, but if you’re gonna play the role you gotta look the part.  And it’s okay to spend money on clothes/apparel/things with no real value, as long as they’re good quality and serve a purpose. ‘  It’s very non-superficial with him!

AND I LOVE THAT.

And in return he LOVES his fancy clothes that I have gracefully steered him to appreciate.

Win win.

Bueno!

Originally the NOLA space came with these massive black metal doors which in theory look really cool.  Unfortunately they take up too much space and logically they don’t make sense.  So we sold ‘em and decided to transfer the tall wooden doors from the outdoor patio space (now the bathrooms) to the front entrance.  This required outside skills and Chelo knew the guys for the job.

Two brothers, Argentine, very grumpy.  They constantly yell at each to shut up and just keep working, boludo.  Everyone does their best to stay out the way when they’re around.

Luckily, they know their wood!

They removed the doors, inverted some of the details, and built a frame connecting all four doors.  Ticol and I treated the wood to protect the doors from the sun, rain and overall anti-aging.  They’re installed and are looking beautiful!!  The glass still needs to be put in but that can wait ’til later.

And not only are these door eye candy, but they’re fancy wood!Apparently they were imported from Oregon back in the 1930s for the Llao Llao Hotel that was being built in Bariloche, an area of Argentina to the west covered in lakes and mountains.

The carpenters were very impressed when they first saw the doors and curiously asked how and where we got them.   It was cute to see these older men show such appreciation for something that so many wouldn’t think twice about.

Fortunately these brothers have a personal door collection that they allowed Ticol to browse through once they heard we were in the market for a few more doors.

We need – two for the bathrooms + 1 for the kitchen.Ticol and I discussed what we wanted and he went to check out their inventory on the opposite end of town.  He returned excited, showed me some photos and within a couple of days the doors arrived.

They need a lil treatment love, but they’re exactly what we were wanting!

Y’all like?!

Our kitchen door is hopefully arriving this week.  It’s going to be a swinging door, like a shutter cowboy style!!

It’s gonna be so good….. All of it, I can feel it!

¡Hasta la proxima! 

I kind of have a work crush on the owners.   And the spoons.

Owners background-  an Argentino/gringa duo, Matias y Vanessa, who met in the states and just celebrated their 11 year wedding anniversary by renewing their vows in Vegas before making the move from DC to Buenos Aires.  They’re fun, have done tons of traveling and work hard.

We’ll start with the Fukuro facts and then lots of pictures.

Fukuro Noodle Bar is open Tuesday through Saturday, evenings only, no reservations.

Fukuro means owl (and lucky) in Japanese.

Fukuro is all counter & bar seating with the possibility of outdoor dining.  ¡Vamos!

Local artist Cabaio Espiritu is responsible for the 14 meter wall covered in graffiti.  The wall is colorful and symbolic to the owners travels, special people and beliefs.

BROEDERS Artesanal Beers are being sold there!  Now in bottle, soon to be available on tap.

The service is good, music even better and the space is inviting.

The menu is small and simple and everything is made in-house.

We’ll start with pastry first, milk & cookies inspired by Momofuko.

I believe Vanessa takes credit for these bad boys, homemade marshmallows and all.

Two ramens are featured-

a hearty, healthy & super earthy Go Green vegetarian with a dark broth made of shitake and knobu, house made ramen noodles and topped with seasonal vegetables.

and the Keepin It Real ramen with the option of pork or chicken in a pork and shitake based broth with house made ramen noodles, poached egg and the usual ramen toppings.

Both were good, the Go Green is very flavorful and was voted most popular at our table.  I however prefer the pork version.  Not sure why, but there was something really comforting and salty (in a good way) that I found with the pork.  I do wish it came with more green onion, mostly for the texture it adds.  I don’t know, I’m just keepin’ it real!

Both broths are rich and are the stars of the show, as they should be with ramen.  Word is that they each require 8+ hours of simmering, skimming, and reducing.

It shows.

The portions are huge and they run about 75 pesos each.

The ambiance is urban which Matias takes responsibility for.  He did it all.

Picture skateboards hanging from the ceiling, long wood countertops and a wild cow sporting leg warmers in the courtyard.

The open kitchen allows you to peak inside and be mesmerized by their massive steamer and kitchen notes scribbled on the subway tiled walls in marker.

Other than ramen & cookies, Fukuro serves dumplings and steamed buns.

I think the dumplings are my favorite menu item.

Not sure if it’s the lack of them in Buenos Aires or the pork filling that’s bursting with flavor.  No importa, they’re great.

Steamed buns two ways-

pork with pickled onion, cilantro, hoisin sauce & pickles

shredded roast beef, akusay, green apple & jalapeño relish

If I had to pick a favorite I think I’d go with the pork!!  I know I know, pork the winner, shocker coming from Liza.  But the cilantro and pickled veg make it the winning choice for me.

If you want to raise the heat ask for their homemade hot sauce, she wont disappoint.

Both dumplings and steamed buns set you back about 35 pesos.

Now, word is that the owners are big cocktail lovers and a fernet bar was part of the original plan along with fancy cocktails made with kale juice and other drool worthy ingredients but they decided to simplify for now and stick with beer which is said to be the best beverage served with ramen.

So that’s that.  But I object!

You know how hard it is to get a decent cocktail in Palermo in a cool space that serves steamed buns and dumplings aaaand has a cow in the courtyard?  Impossible.  Word.

Maybe they can keep a bottle of algo behind the bar for their thirsty non-beer drinking patrons?!  Bueno.  We’ll talk.  Hopefully.

So that’s Fukuro.  In a photogenic nut shell.

Make sure to go for a visit and tell them NOLAchef sent you (and that you want fernet + kale juice cocktails).

Fukuro Noodle Bar

Costa Rica 5514, between Humboldt and Fitz Roy

Tuesday – Saturday, 9pm to close

I know I’ve said it before, but Cochon is everything I want in a restaurant!  Pork & seafood focused, open kitchen, wood burning oven, big tables, loads of windows and a menu concentrating on local sustainable ingredients.  Everything is made from scratch.  We’re talking house cured meats, condiments, breads, king cakes, todo

Dad had heard all the local raves of their famous Oyster B.L.T. but hadn’t made it to the Warehouse District in months.  In the early afternoon we jumped in the car, crossed the quarter and threw some change in the meter.  Excitement took over as we crossed Tchoupitoulas from the old Dixie Mill.

We were seated and brought a bucket of warm rolls and butter as the waiter serenaded us the daily specials.

Dad made his suggestions, I gave mine and we quickly agreed on the order.

To start we had the Louisiana blue crab stuffed artichoke.

New Orleans does stuffed artichokes so well!  

You can even find them at local kioscos stuffed, packaged and ready to be steamed.

Next up on the daily specials, soft shell crab sandwich on a homemade bun dressed with lettuce, tomato and mayonnaise with mixed greens on the side.

The softness of the bread with the crispy crab was so perfect!

A side of mac and cheese casserole to share.

And their famous oyster B.L.T. with a side of slaw and pickle on sliced bread.

Everything was a dream and service was flawless.

As the check arrived something outside the window caught my attention.

A pig was being delivered to the restaurant!!

Two actually!

So much fun.

Dad paid, we said our good byes and headed home to start packing for my early flight.

New Orleans, it was great being with you.  I’m hoping to be back for JazzFest for a few days of music, gluttony and your ever so charming Southern hospitality.

Laissez le bon temps rouler!