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New Orleans United States Cuisine

Charles Bernard once said, "There is no more sincere love than the love of food." Some people eat to live, but inhabitants of New Orleans live to eat. As a result, the city offers one of the most varied and memorable cuisines in the world. The same logic is held at the hotels of New Orleans. There are not only the perfect living conditions, but a well-qualified personnel. All guests are provided by the excellent service, in spite of the star level.

The moment which attracts tourists to New Orleans is its famous Cajun cuisine. The basic meaning of this gastronomic trend, as well as in any other national cuisine, is the use of certain spices and seasonings, as well as a set of basic products which are used for cooking. It is rice and red beans. The passion of local people to this food is sometimes so strong that they do not want to hear about anything else.

Louisiana Creole is the second unique kind of New Orleans cuisine, the "holy trinity" of it is celery, green pepper and onion. The classic Creole dish is gumbo. It is stewed seafood of shrimp, crabs, oysters, chicken or fillet. It is served with the rice. This dish was created by the French. The Spaniards added to this dish the onions, peppers and tomatoes. The basis of this dish is the sauce Rui (a mixture of vegetable oil and flour) which is heated with the constant stirring until it becomes of a caramel color.

Another national dish of this country is Jambalaya. It is a dish of the boiled rice, seasoned with vegetables and some meat or fish filling. As the Italians have invented pizza, piling leftovers in the tortillas and bake them, the same is done in New Orleans with the rice which is shoved with whatever people have at hand.

A visit to one of the local restaurants and cafes will be wonderful and unforgettable for the stomach and soul. The same as the stay at one of the cheap New Orleans hotels, which are conveniently situatede near the most popular caterings of the city.

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