New Orleans has the unique habit of being a city that not only welcomes new cuisines but coddles them. Case in point, Creole cooking: that deliciously mysterious amalgamation of national food traditions that finds its unique roots in the many generations of culinary-rich immigrant waves.
The International Herlad Tribune reminds us that the advent of the Taco Truck post-Katrina paints the newest layer of complexity onto the city’s cuisine. How long before chiles make their way into the NOLA mainstream? If history is our guide, not too long at all.