Cuisine of New Orleans

Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana.

Some Creoles are people of mixed race who also have West African and Native American ancestry.

The Creoles, most of whom originally spoke a dialect of French, created a sophisticated and cosmopolitan society in colonial New Orleans.

While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder.

It is closely related to the cuisine of the Southern United States, but its origins trace back to West Africa.

The city is located where the Mississippi River flows into the Gulf of Mexico, so its residents have access to a rich variety of both saltwater and freshwater fish and shellfish.

Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen" would be lost.