HOME-GROWN FUSION

The Deep South has always been a culinary playground. It was the epitome of Fusion Cuisine before the term was even invented.

French and Spanish influences are blended in perfect harmony with Carribean, West African, Cajun, Creole and Native American.

Creole cuisine is mostly French, West African and Spanish vernacular; Floribbean cuisine is Spanish-based with Asian and Caribbean influences; and Tex Mex has considerable Mexican and Native American influences.

The KRAUT+REDNECK® Kitchen is going to take you on the culinary adventure of a lifetime. Fasten your seatbelts! Join the Movement!

TEX-MEX

South Western Cuisine is unquestionably one of the most favorite food choices in America today. Nachos & Salsa, Taco’s & Tequila, Quesadillas, Burritos and Fajitas.

But there is more to South Western food than tortillas, beans, salsa and cheese. Native American influences, heritage corn, the world of chili peppers, moles, achiote and a multitude of Mexican influences await in a universe of explosive flavors.

Spices and marinades are key… not only to our culinary journey, but also to the roots of our great Nation!

DEEP SOUTH

Southeastern Native American culture can easily be called the cornerstone of Southern Cuisine.

While black-eyed peas, okra, rice and many spices used in the South came from Africa, Native Indians supplied the main ingredient of Southern diet: Corn.

Deep-pit barbecuing and “soul food” staples like hominy, grits, cornbread and hush puppies are a living proof of how much Native Americans influenced today’s food culture.

Culinary Deep South is the epitome of Fusion Cuisine.


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CARIBBEAN WITH A TWIST

Caribbean Cuisine probably has the largest number of culinary influences you can possibly imagine: African, Cajun, Creole, European, Latin American, Indian, Middle Eastern and Chinese.

Jamaican Jerk, Scotch Bonnet Peppers and Caribbean Goat Stew.

Caribbean, Asian and Hispanic immigrants in Southern Florida bring on a unique new twist. Exotic asian spices, extensive use of hot peppers combined with subtropical fruit like mango and papaya accentuate this cuisine alongside rum, coconut, key lime and honey leading to a lighter and healthier, more seafood-based cuisine: Floribbean!

THE FRENCH TWIST

Cajun and Creole cuisine both found their origin in Louisiana.

While they are often mistaken to be the same, Creole cooking began in New Orleans blending French, West African, Spanish and American Indian influences.

Cajun cuisine developed about 40 years later, brought to Louisiana by the Acadians, a French minority who got deported from Canada to Louisiana for refusing to swear loyalty to the British Crown.

An authentic Cajun meal is usually a three-pot affair: main dish, steamed rice and whatever vegetable was available. The traditional dishes of the Acadians were modified with what was available and West African and Hispanic influences shaped the rest.