Southern cuisine

From Conservapedia
Jump to: navigation, search

The Southern United States has a style of food known as Southern cuisine. Its numerous variations differs from region to region; Floribbean cuisine, Louisiana Creole cuisine, Lowcountry cuisine, New Mexican cuisine, and Tex-Mex cuisine . It is based on ancient traditions, combined with culinary trends introduced by African, English, Scottish, Irish, German, French, Native American, Spanish, French, Italian, and Chinese individuals. Southern cuisine restaurants can be found all over the world, several have even been highly successful from an economic point-of-view; Kentucky Fried Chicken, Cracker Barrel, Waffle House, Bojangles' Famous Chicken 'n Biscuits, Church's Chicken, Popeye's, and others.

In the United States, a couple variations exist, on the authentic model:

  • Floribbean cuisine, in Florida, with Cuban and Hispanic influences, particularly tropical barbacoa and alcapurrias
  • Louisiana Creole cuisine, in Lousiana, contains Cajun peppers and French influences, and in terms of unique dishes is the po' boy sandwiches and gumbo.
  • Lowcountry cuisine, in South Carolina and coastal Georgia, has strong parallels with Louisiana Creole cuisine including gumbos, however uniquely there's Charleston Red Rice and Hoppin' John (a peas and rice dish).
  • New Mexican cuisine, in New Mexico, contains red and/or green chiles, with Nuevomexicano and Native American influences, and their unique piñon (pine nuts) and biscochitos (sugar and cinnamon cookies).
  • Tex-Mex cuisine, in Texas, the most common American variation of Mexican cuisine, is influenced greatly by the Tejano affinity for spices and tortillas; the common dishes are fajitas, and tacos.