The hands-down favorite of course is Key Lime Pie. Just the pure joy of a bare naked bagel.įlorida is one of the biggest states in the Union with some pretty unique climate zones that yield a wide array of Floridan foods, from fresh seafood to citrus fruit.īut if you head to the Southernmost Point in the USA, all the way down highway A1A to the tropical outpost of Key West in the Florida Keys, you’ll find some of the country’s most beloved foods with a Floribbean flair, and certainly some of the tastiest things to do in Florida The yeasty smell of an authentic New York bagel greets you as you tear it open like a loaf of fresh bread, chewy (not crusty) on the outside and gluten-y soft (not crumbly) inside.Īs for how to eat a bagel? Well you can slather and schmear it with cream cheese and add lox (the traditional Jewish bagel) or any number of other toppings from red onion and capers to eggs and lunch meat.īut the true test of a great bagel is how it stands up on its own. It’s also sadly why no matter where you eat a bagel outside of NYC, the taste just isn’t the same. The water in New York is what makes a bagel a New York bagel. That’s because of one essential ingredient - water. Take a trip along the Cajun Boudin Trail for some of the best food in Lafayette or if you’re in the area in October don’t miss the famous Boudin Cookoff.Īh, what can we say about the New York bagel, one of New York’s most perfect foods (we’re northeast Yankees and admittedly biased)! -)Īrguably the most traditional food of New York, the bagel is a simple food that’s not easy to make well, at least not outside the NYC metro. Then there are boudin balls which are most often served with a good local mustard. We’ve had it in the traditional way in Lafayette, and also made with shrimp or crawfish. Recipes for the ratio of meat to rice and how it’s all seasoned varies widely from place to place. Pronounced boo-dan in Looziana, this delicious sausage is traditionally made with pork, Louisiana rice, other assorted pork parts like hearts and livers, and seasonings stuffed in a natural pork casing. The only thing better than eating boudin in Louisiana is saying it, with a southern twang. If you’ve been to Louisiana, chances are you tried a shrimp Po’Boy, étouffée, and of course a good crawfish boil! But have you tried boudin? So let’s eat the world, my culinary friends, in 50 famous and traditional dishes, starting in the good old USofA! Thankfully there’s always what lies ahead… a new food experience to enjoy, another dish to be devoured. Little by little, the more we eat our way around the world, the better our understanding of the world becomes.Īnd yet…the more those food stories become global and bound together, the more regionally defined they are….once again leading us to feel like first time foodies all over again - a pleasant conundrum. What’s equally fun with food travel is when you get to the point where you have some culinary experience - where patterns begin to emerge and you take note of similarities among ingredients, dishes, cultural expressions, cooking techniques, geography, and other influencing factors. It’s our favorite thing to do and the genuine pleasure of culinary travel - traveling to the world’s best countries for food and letting your palate guide the way. Every foodie loves the prospect of eating the traditional food around the world, trying a new flavor on for size for the first time or finally getting to savor that uniquely traditional dish you’ve been hearing about.
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