![]() ![]() “We’re having walking tacos!” someone said. (Were there black olives? I don’t remember, but probably.) My wife and I went to her aunt and uncle’s house in the Twin Cities suburbs for a big family gathering-more aunts, more uncles, assorted cousins-and on the kitchen counter, a large spread of food was laid out, with a pile of Frito bags front and center, flanked by bowls of seasoned ground beef, chopped lettuce, shredded cheese, diced tomatoes, and assorted other white-Midwesterner taco toppings. I was well into my 30s before I encountered my first walking taco. All good and noble and important work!īut I can’t help but wince at her broader critique: “As perfect a symbol of a broken culture as I can imagine.” Because while a walking taco may not be, like, good for you in a nutritionist-approved way, if you look at the deeper cultural perspective, it turns out there’s much to savor-it’s less about how things fall apart than how they come together. ![]() The moment was the seed of Waters’ work with kids-planting vegetable gardens on school grounds understanding where their food comes from learning to eat fresh, healthful things. If there’s such a thing as the opposite of Proust’s madeleine, this is it: a childhood experience, first encountered in adulthood, and repulsing in some formative way. The kids would then walk away, with no connection to one another. Opening a plastic bag of mass-produced corn chips, the food workers would simply pour in a kind of beef-and-tomato slurry from a can. Parked in the middle of the asphalt, this building sold soda pop to the children during their recess and lunch hour, and it also sold something called a “walking taco,” which is as perfect a symbol of a broken culture as I can imagine. Waters describes the scene in her 2008 book Edible Schoolyard: The iconic chef’s first encounter with the dish-in-a-bag came during a trip to a school after the principal asked for her assistance with the food program. You might as well know, right at the outset, that Alice Waters does not approve of walking tacos. This beginner-friendly hot sauce cookbook has everything you need to start making classic hot sauces and regional favorites from scratch, including this Louisiana Pepper Sauce! You can buy it on Amazon and try your hand at other easy and delicious hot sauce recipes.PHOTOS BY BECCA DILLEY / ILLUSTRATION BY WACSO / HEAVY TABLE Nearly every corner of the planet has its own beloved hot sauce. This recipe was originally published in my book Hot Sauce Cookbook for Beginners. I recommend using organic or top quality peppers for the tastiest hot sauce! We use red jalapeno peppers which lend a similar flavor profile, however, this recipe lends itself well to using nearly any variety of chile you can think of. Yes! Traditionally, Louisiana hot sauce is made from fermented long cayenne peppers. Can I use different peppers in Louisiana hot sauce? ![]() Regardless of how you choose to use Louisiana hot sauce, it's certain to make for one delightful meal. You can also use it in marinades or mix into cream cheese, hummus or melted cheese for yummy dips. Louisiana style hot pepper sauce lends itself well to being drizzled on soups, salads, popcorn and roasted veggies, to name a few. What foods are good to eat with Louisiana hot sauce? Louisiana is a super simple, good beginner's hot sauce that suits a large variety of dishes. ![]() What makes Louisiana hot sauce different? Louisiana hot sauce is generally milder than Tabasco. While both hot sauce varieties are vinegar-forward, Louisiana hot sauce and Tabasco are made from different varieties of chiles, lending them different flavor profiles.
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