- Aug 16, 2018
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I like fried chicken
ribs
and of course Watermelon
you know-
I’ve never understood the racial correlation with this food group. (not saying that’s what you were hinting at...)
I ate the hell out of all that growing up
I think shawarma is Lebanesethe Turkish immigrant can drop Greek-style gyro and replace it with doner and shawarma
I think shawarma is Lebanese
Fish & shellfish.
Preferably trigger or scamp with a sack of fresh oysters and a cooler of shovel nose or spiny lobster. Maybe a few conch fritters for dessert.
I always had to pick up a kilo of biltong in Dubai on my way back into Afghanistan. Failure to do so was, well, a complete fail.Some that haven't been listed yet:
Peruvian: lomo saltado, ceviche, fried yucca, Peruvian chicken n rice (they make with a teriyaki type sauce). All are delicious.
I'm partial to Bolivian cuisine since my mom is from there, but outside of DC, it's not really anywhere else. Pique macho, majadito, trancapechos (best sandwich ever), silpancho...all are amazing. Salteñas and papas rellenas are also good.
South African: biltong is better than beef jerky, hands down; and the South African curry dishes are unique and extremely flavorful (Cape Malay curry is excellent).
Caribbean/Jamaican: jerk chicken is the famous one here, but love the spices in many of the dishes.
Moroccan: love lamb tangine over couscous.
For something exclusive to America, it has to be Cajun (Nola mentioned it, naturally); but there's a growing movement in St Augustine to really promote a Spanish/Minorcan style revival of dishes and flavors used by the early settlers. Datil peppers are unique to the region and add an interesting flavor to most any dish.
Some that haven't been listed yet:
Peruvian: lomo saltado, ceviche, fried yucca, Peruvian chicken n rice (they make with a teriyaki type sauce). All are delicious.
I'm partial to Bolivian cuisine since my mom is from there, but outside of DC, it's not really anywhere else. Pique macho, majadito, trancapechos (best sandwich ever), silpancho...all are amazing. Salteñas and papas rellenas are also good.
South African: biltong is better than beef jerky, hands down; and the South African curry dishes are unique and extremely flavorful (Cape Malay curry is excellent).
Caribbean/Jamaican: jerk chicken is the famous one here, but love the spices in many of the dishes.
Moroccan: love lamb tangine over couscous.
For something exclusive to America, it has to be Cajun (Nola mentioned it, naturally); but there's a growing movement in St Augustine to really promote a Spanish/Minorcan style revival of dishes and flavors used by the early settlers. Datil peppers are unique to the region and add an interesting flavor to most any dish.
What about Crack'd Conch, 2Bag?
Jimmy Buffet wrote that song about me, you know! ("She can eat her own weight up in {insert seafood here}"). Doesn't matter.....crab meat, lobster, oysters, etc. Mr. BG almost divorced me before he married me, because his BFF & I scarfed a dozen dozen Tamales Bay oysters in one night!. One of the best nights of my life, although I must say the weather in San Fran sucks! Especially for eating oysters on the deck!
Can’t speak specifically for Bolivian but there’s a big South American community in the Orlando area and I know Peruvian, Ecuadorian, and Venezuelan are represented.
Alex.
Add Cajun blackend redfish bites over red beans and rice and you're golden!USA Southern, Mexican (and variants), and Italian are our favorites to eat and mine to cook. If I had to pick a favorite dish out of each, it would be:
- Fried cubed steak (pork or beef), rice and gravy, collards, and peas.
- Fajitas (shrimp and chicken) with peppers, onions, fresh pico, fresh guac, and sour cream or lime crema.
- Tie - spaghetti with homemade sauce and meatballs; shrimp scampi; chicken piccata (my wife’s favorite that I make).
Reads like a whooooooole lotta Mexican!Can’t speak specifically for Bolivian but there’s a big South American community in the Orlando area and I know Peruvian, Ecuadorian, and Venezuelan are represented.
Alex.
Never checked out a Bolivian restaurant up there, but for Peruvian chicken my favorite was El Pollo Rico in Arlington.There's several up in the DC area