Browsing: Food & Dining

Explore the foodie paradise found in Mississippi. Tasty recipes, where to dine, and more.

If you have followed my ramblings for any length of time, you know I have talked endlessly about the quality of ingredients being a very important key to your cooking success.

For those who have never had the opportunity to feast at Loco Taco, the first thing you should know is that this is not your average taco restaurant. The menu offers a variety of truly authentic Mexican foods, but tacos truly take centerstage at this upbeat, colorfully decorated restaurant, owned by Fidel Cubillo.

One of my favorite things to make is red sauce, and there are a small handful of recipes I like to use. Most often I pair it with pasta (bucatini is my favorite), but there are other good possibilities, like grits that have been poured into a mold (so they are not just a plop on the a plate) and topped with a simple red sauce.

There are a variety of reason for American’s love of wings. Perhaps foremost, is our love of hand portable foods (it’s the reason tamales became popular to the farm workers in the Mississippi Delta as a food they could take to the fields with them). But there can be no denying that wings are just plan delicious.

Did you know that grits and coffee share something in common? Both are much better if they have been freshly ground. The coffee revolution in this country brought that point home in a big way.

I am fond of telling people to cook and eat where you are. Do you know what I mean? If you want really good sushi, go to Japan, want a great hoagie, better head to Jersey or NYC. Want goulash? Your best bet is going to be Hungary.

I have waxed poetic before on the many health virtues of chicken soup, not to mention it being so very, very delicious when prepared properly. Mine is not a scientific opinion, I have done no medical research, but it is an opinion formed over many years of getting to feel better by taking  small doses (1 cup or so) every hour or two. 

You might think of fried chicken as being about as Southern as it gets, but in fact the East Africans have been frying chicken in palm oil for generations before the Europeans came to the America’s.