The Cuisine Tour Outer Journey

Today I got to try many of New Orleans best cuisines. There was so many different restaurants and flavors that I had the opportunity to try. The first place that we went to was Tujague's. It is the second oldest restaurant in New Orleans. There I tried their famous Brisket. It was so tender, juicy, and flavorful on a soft, french baguette. They top the Brisket with their famous horseradish sauce, lettuce and tomato. The horseradish sauce made that sandwich what it is. The second place I went was Creole Delicacies. This was a small gourmet and Kitchen shop, that sells Creole seasonings, spices, and Creole foods. We ate it in the beautiful courtyard, outside of the building. There was a light breeze blowing through my hair and blowing all the bold spices and food under your nose. It was the perfect temperature of about 60 degree fahrenheit, the sunny was shining bright and you could feel the warmth on your skin. There was a real Creole woman who made us Creole red beans and rice and mardi gras dip. There was a large pot on a burner where steam was coming off the top of it. She had all the Creole seasonings sitting out in front of her on this tall small black table. When I took my first bite of the dish, my taste buds lit up with excitement. I have always been a rice fan and just recently getting into different kinds of beans. The beans in this dish melted in your mouth and the rice was so tender and flavorful. I added the Creole hot sauce to it and it made it gave it a bit of a kick in your mouth. The red beans and rice were a delicious dish. The mardi gras dip was also very tasty. The dip was thick, creamy and wonderful. It tasted like a bolder, spicier, thicker french onion dip with horseradish sauce in it. Dipping the fresh potato chips in the dip was the perfect flavor for your taste buds. The next place that I had some very different food that I have not had to the opportunity to try before was Ramloude. There I had turtle soup and Remoulade. Ramloude is boiled shrimp covered in Remoulade sauce which is horseradish, ketchup, mustard, hot sauce, and other Creole spices, served cold. I was taken by surprise when I bit into the shrimp because I was expecting it to be hot and not cold. The shrimp had a very bold flavor and was very spicy. It had a spicy lingering flavor in the mouth. The turtle soup was a dark rouse. It was a thicker rouse, with little bits of turtle chopped in it. I could taste the stringy consistency of turtle in the soup, with the crunchy bites of the holy trinity with it. The rouse was very flavorful and covered the gamey taste of turtle pretty well. I am very glad that I got to try so many new foods. 

Photos by me