Round the corner on Fairchild Street, and there it is: a crimson-and-white building that’s been open for decades. The sign over the door reads Ethel’s Snack Shack. Here, “snack” is code for soul food. And these days, that means smothered chicken and cornbread dressing on Mondays, and smoked baby back ribs and seafood-stuffed potatoes on Fridays. Red beans and rice, an Ethel’s mainstay, are on the menu daily, while pig tails, chitterlings and other vestiges of the soul food canon—catnip for diehards—make occasional appearances. A longtime haven for generations of Southern University students a ..read more

It’s that time of year again when we shower the special lady in our lives we call “Mom.”  The sweet memories created over a plate of savory breakfast dishes last longer than flowers in a vase. Here are some of the Mother’s Day brunches taking place this weekend in the Capital City. Be sure to make your reservations soon, as many restaurants are booking up fast.  Did we miss a Mother’s Day brunch that’s still taking reservations? Let us know by emailing editor@225batonrouge.com. Beausoleil Coastal Cuisine 7731 Jefferson Highway Louisiana Jumbo Lump Crab Cake Benedict at Beausoleil. Ph ..read more

This article was originally published in the November 2022 issue of 225 Magazine. BY CYNTHEA CORFAH & MAGGIE HEYN RICHARDSON PHOTOS BY COLLIN RICHIE Additional reporting by Olivia Deffes and Meg Ryan We love tacos for lots of reasons.  They’re associated with fun, festive occasions. They’re flexible, playing in the gourmet space one day and serving as the ultimate hangover cure the next. They’re full of possibilities. Stuff them with your favorite vegan ingredients, or ply them with eggs and eat them for breakfast. They’re delicious when authentic, but they’re also hard to r ..read more

Trips to Tigerland are no longer required to get a taste of the gooey, pressed sandwiches from Big Cheezy. The beloved food truck’s first Baton Rouge brick-and-mortar location opens with full hours Tuesday, May 7, at the North Gates of LSU’s campus.  The sandwich spot, that got its start as a Tigerland staple and is known for its packed melts and grilled cheeses, welcomed a crowd of hungry customers at its soft opening this past weekend. Big Cheezy owner Blaize Romancik says the sit-down restaurant, located in the former location of Soulshine Kitchen & Bar on West Chimes Street, has b ..read more

This article was originally published in the April 2023 issue of 225 magazine. Breakfast changes lives. What we eat and drink in our first waking hours sets the tone for the rest of the day. That Monday morning jolt of espresso or hunger-halting bite of an omelet can alter the course of a week, and in turn the months and the years. And it’s not just what we eat, but how. We jam grab-and-go breakfast sandwiches into our mouths during the ever-increasing morning commute, or steal bites of homemade toast as we type on our laptops during work-from-home days. Breakfast is always best, though ..read more

The original beer-battered fish tacos started in Baja, the Mexican state just south of the border, not too far from San Diego, California. This tempura-style batter for fried fish was thought to be influenced by tradesmen who taught the local fishermen how to fry using a batter. From there, battering and frying fish became a popular cooking method with the locals. The Baja Fish Taco then grew in popularity out of the small fishing village of San Felipe, Mexico, during the 1960s as surfers headed down to the area for its great waves. Local food stands popped up along the beach to feed the hungr ..read more

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