On January 25, the New Orleans Opera revived the “Burlesque Opera of Tabasco,” a production originally staged in 1894. It’s initial slate is sold out, but we hope they’ll grant an extension.
Matt’s El Rancho has been in operation since the 1950s, and has established itself as a popular Tex-Mex destination in Austin, Texas.
As part of SFA’s 2017 focus on El Sur Latino we explore a series of dishes across the Southeast that reframe ideas of southern food. A favorite dish at El Lupillo in Gulfport, Mississippi, is the carnitas po-boy, a Mexican-style torta prepared on po-boy roll.
Karla Ruiz grew up in Mexico City, Mexico, where she learned to cook with her grandmother and mother. After moving to Nashville in 2000, Karla learned to blend Mexican techniques with Southern American ingredients, like empanadas with Southern peaches.
Taqueria Del Sol in Atlanta combines Mexican recipes from chef Eddie Hernandez and Southern cuisine from owner Mike Klank. One example of this combination of backgrounds is Turnip Greens de Arbol, Hernandez’s take on southern greens with Mexican spices.
Chris Shepherd of Houston’s Underbelly will be cooking the fall Symposium’s Tabasco luncheon on Saturday. Shepherd describes his food (and the city of Houston) as “New American Creole,” in that it’s an international melange of cultures and foodways. The menu at Underbelly pays homage to the tucked away, strip mall-centered, mom-and-pop restaurants that often go unheralded. There’s also … Continued
Vivian Howard developed these savory cookies for the Tabasco luncheon at the 2013 Southern Foodways Symposium.