We love making fresh homemade margaritas at my house year-round. But they’re an especially great treat this time of year in Louisiana.  My dad taught me and my husband his authentic recipe that uses Louisiana strawberries, which are so plentiful this time of the year. I decided to add a twist of fresh strawberry syrup to this recipe and the result is a delicious balance of sweet and tart along with a little kick from the tequila. Fresh Louisiana Strawberry Margaritas Yields 6 servings 2 cups fresh Louisiana strawberries, hulled and quartered ½ cup sugar or agave nectar ½ cup Cointreau or ..read more

Chipotle Crema ½ cup mayonnaise ½ cup sour cream or plain Greek yogurt 2 tablespoons chipotle peppers in adobo sauce 1 clove minced garlic ¼ teaspoon salt 1 teaspoon fresh lime juice In a mixing bowl, combine the mayonnaise and sour cream until smooth. Add in the remaining ingredients, and stir until well blended. Cover and chill until ready to serve. Store remaining chipotle crema in an airtight container in the refrigerator for up to 1 week. The post This three-step Chipotle Crema adds a smoky kick to taco night at home appeared first on [225 ..read more

Curtido 1 cup rice vinegar 1/3 cup water 1 teaspoon kosher salt ½ teaspoon sugar 1 (14) ounce bag tri-color coleslaw mix ½ cup sweet onion, sliced 1 fresh jalapeno, sliced In a small mixing bowl whisk together the rice vinegar, water salt and sugar until salt and sugar have dissolved. Place the coleslaw mix, onion slices and sliced fresh jalapeno into a large glass bowl, jar or dish with a tight-fitting lid. Pour the rice vinegar mixture over the slaw and toss to coat. Cover and place the Curtido into the fridge to chill for several hours or overnight. This will last in the refrigerator for u ..read more

With the wonderful fishing we have in South Louisiana, I love serving fresh fish any chance I get. This month my mind turns to warm breezes and outdoor entertaining. My favorite party theme in May is Cinco de Mayo and my authentic Baja fish tacos are the perfect dish to serve. These fish tacos are a wonderful balance of flavors and textures and are a delicious addition to your next Cinco de Mayo celebration.  Baja Beer-battered Fish Tacos Serves 6 2 pounds of white fish filets (mahi mahi, grouper or red fish) 1 ¼ cup flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon chili powder ..read more

The Capital Region’s restaurant culture has rapidly evolved in the 2020s, bringing a roster of fresh culinary arrivals, buzzy trends and new dishes to try. Local restaurateurs, meanwhile, have had to adapt to fast-changing diner preferences. For an upcoming issue of 225 Magazine, we’re diving into how area business owners are navigating both opening and maintaining local eateries in the current era. But we also want to know how residents view dining out today. We want to hear from you: How often do you dine out, and how do you decide where to sit down fo ..read more

It’s been with equal parts excitement and fear that Perkins Road Overpass District passersby have regarded the expansion unfolding for the last several months at beloved local institution Zippy’s. “When I told people that I was going to change Zippy’s, I almost started to get hate mail,” says founder and owner Neal Hendrick. “But then I’d break out the plans and win over almost every single one.” Zippy’s owner Neal Hendrick Nearly complete, Zippy’s 2.0, as Hendrick calls it, hopes to win over doubters with its airy, modern floor plan, expanded seating and new taco menu. The quick-service Tex ..read more

Tsunami Sushi‘s newest wave has rolled in. The second Baton Rouge location of the Lafayette-born restaurant is now open on the first floor of @Highland.  The restaurant opened its doors to eager patrons on April 12, says General Manager Allyson Mayeux. Though the office complex might seem like an unlikely place for a high-end sushi spot, Mayeux says the Tsunami team decided to open at 1 Smart Way to service more of Baton Rouge. The location will allow the restaurant to reach a new clientele with its notable menu items and dreamy interior.    Like all good things, Tsunami’s ne ..read more

Get ready for a slice in St. Francisville. The new Neapolitan-style Big River Pizza Company opens Saturday, April 27, at 5725 N. Commerce St., one of several new businesses that are part of a major revitalization project in the town’s historic center. The wood-fired pizza concept was developed by Morgan and Lizzie Moss and their Blue House Hospitality Group, which operates The Myrtles Plantation and its Restaurant 1796 and Elta Coffee. Big River Pizza Company Co-owners Lizzie and Morgan MossBig River Pizza Company “We travel a lot, and we see a lot of properties that really inspire us and make ..read more

The Capital Region’s restaurant culture has rapidly evolved in the 2020s, bringing a roster of fresh culinary arrivals, buzzy trends and new dishes to try. Local restaurateurs, meanwhile, have had to adapt to fast-changing diner preferences. For an upcoming issue of 225 Magazine, we’re diving into how area business owners are navigating both opening and maintaining local eateries in the current era. But we also want to know how residents view dining out today. We want to hear from you: How often do you dine out, and how do you decide where to sit down for a meal? We’d love your feedback in the ..read more

Four businesses recently debuted in downtown Baton Rouge, according to the Downtown Development District. The DDD highlighted the businesses during its commission meeting this week. The 121, a special events venue next to the Hilton on Convention Street, opened recently. The two-story brick structure encompasses about 5,200 square feet. District Attorney for 18th Judicial District Tony Clayton acquired the building from the state for $700,000 in 2021. Luckett Portrait Studio has opened on Florida Street near Poor Boy Lloyd’s. The studio offers photos for high school seniors, fam ..read more