Cajun brined fried chicken is chicken meat bathed in buttermilk and turns out crisp, slightly spicy, perfectly deep-fried that is full of Cajun flavor thanks to its Southern charm and Louisiana taste. A buttermilk brine ensures a juicy, tender fried chiken pieces making it memorably moist inside,...

Dirty rice is a traditional Louisiana Creole, Cajun rice dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken and chicken livers, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green...

Gumbo (Louisiana Creole: Gombo) is a soup popular in Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of...

Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the...

Crawfish Boil is a crawfish recipes of Cajun cuisine, that is just like often done in New Orleans. The dish is made with live crawfish, Louisiana and Cajun seasonings, corn, red potato and smoked sausage. The main ingredient crawfish are a traditional New Orleans seafood that is served boiled,...

Boudin are various kinds of sausage in French, Luxembourgish, Belgian, Québécois, Acadian, Aostan, Louisiana Creole and Cajun cuisine. The Boudin is containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian and Catalan cuisine. The Catalan version of...

Cajun blackening fish means brushing fish with butter and rubbing it with a blackened seasoning mixture. The fish is then usually fried in a cast iron pan. This called blackening fish is classic Cajun cooking technique that is sensational to use for fish, chicken and even for steak. This Blackened...

An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.

Guacamole is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. Guacamole is nowadys a staple of Mexican cuisine. Although it is pretty...

Barbacoa is an authentic Mexican dish typically made with beef, goat or lamb. It is traditionally seasoned with dried chilies and spices and slowly cooked until perfectly tender. From there it's used as a delicious filling for tacos, burritos and so forth. Once it is cooked, the barbacoa is used to...

Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.The dish has Tex Mex style or Mexican style and is traditionally served with homemade flour tortillas, rice and beans.

Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. Cemita rolls are distinct from the bolillos used to make tortas; while bolillos are crispy like French bread, cemita rolls are a brioche-like egg-based bread...

Fajita is any Tex-Mex grilled meat that is usually served as a taco on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular meats used include chicken and other cuts of beef. The meat often comes with fresh vegetables crisp peppers,...

Huevos rancheros (Spanish ‘eggs ranch-style’) is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a salsa fresca made...

Pozole, is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. This Mesoamerican dish was an Aztec favorite before Columbus ever sailed...

Chili verde is a deeply flavored Mexican dish of tender pork with tomatillo and roasted pepper sauce. The tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich “verde sauce”, or “green jalapeños chili sauce”. The dish is known for not having an official...

A taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese,...

Burrito is a dish in Mexican and Tex-Mex cuisine consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients like meat, vegetables. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when...

Chili con carne is a Mexican spicy stew . The classic chili con carne made with ground beef, spices, and vegetables including onions, peppers, garlic, two kinds of beans, and corn, has a rich savory flavor that is comforting and filling. The dish originated in northern Mexico or southern Texas.  

Tourtière is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. The dish is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores...