"Local Terminology for cuisine and beverages - 2" Top 5 Page for this destination Food of N.O. Tip by jadedmuse

Food of N.O., New Orleans: 20 reviews and 24 photos

(terminology, continued):

- Jambalaya (jum-buh-lie-ya): another Louisiana specialty consisting of rice, seasoning, and basically leftovers! That's right, mostly sausage, chicken, or seafood. The local joke is that "jambalaya" is French for "clean up the kitchen".

- Le Sazerac: This drink was a favorite of artists years back. A Sazerac is a potent concoction served in a martini glass, coated with pastis and containing rum, lemon juice, sugar and bitters. One sip and you'll think you're Marcel Proust!

- Muffelatta: Only my favorite sandwich in the world (pre-vegetarian days, that is). Obviously of Italian origins, you'll find layers of deli meats anchored by soft, round Italian bread - but what makes it a "piece de resistence" is the delicious olive and roasted pepper tapenade and provolone cheese that you'll find inside this sandwich. Favorite place to order one: Napolean House on Chartres Street in the French Quarter.

- Pimms Cup: Invented by the waiters at the Napolean House (my personal favorite place for its character and charm, including the waiters there), this drink is so refreshing you'll want a 2nd one before you even finish the 1st! There are various recipes for it, but you can either make it with lemonade, Pimms No. 1 (that's the actual alcoholic beverage that gives it a kick, originating from the UK), and 7-UP, topped with a cucumber slice - or you can make it as I do, which is 1/3 Pimms, and almost 2/3 Fresca, over ice, and of course, topped with a cucumber slice. I know it sounds weird, but trust me, it's the bomb!

Review Helpfulness: 4 out of 5 stars

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  • Updated Aug 8, 2004
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