F
ood is serious business in the
South and each state claims its own
secrets and specialties. Barbecue
is ubiquitous, but varies as you travel
across the region. Tennessee is famous
for dry-rub pork ribs, while North
Carolina specialises in tangy, vinegar-
drenched pulled pork. Charleston and
New Orleans are culinary rivals when it
comes to sophisticated fine-dining, but
don’t turn your nose up at casual local
favourites featuring regional specialties
like shrimp and grits and muffuletta.DAY 1
HOUSTON
As America’s fourth largest city, Houston
boasts more than 10,000 restaurants
and food representing more than 70
countries. However, as you’re in Texas,
stick to the classics – splurge on a juicy
steak or slow-smoked barbecue brisket.DAY 2
HOUSTON – NEW ORLEANS
Leaving Texas, cross the border into
Louisiana to begin your true Deep
South experience. En-route to New
Orleans, stop at Lake Charles or
Lafayette to sample boudin, a local
speciality sausage, then visit Avery
Island, home of Tabasco sauce. New
Orleans invented the cocktail, so
tonight’s cocktail walking tour is the
ideal start to your stay in the Big Easy.DAY 3
NEW ORLEANS
From po’ boys to gumbo, jambalaya to
beignets, New Orleans is home to some
of the most famous and distinctive
cuisine in the country. Spend a few
hours with skilled chefs learning about
the rich Creole and Cajun culinary
heritage of the city at the New Orleans
Cooking School. (L)If sampling local cuisine is high on your list of travel priorities,
there’s no beating a road trip through the southern states of the USA.Delicious
Deep South
142 NATIONAL GEOGRAPHIC TRAVELLERCONCIERGE