Foodie Turned Cheese Addict

It starts with a caliente karate kick of flavor to the taste-buds.

The complimentary pilot dish of sassy scarlet salsa riding on a sun-golden chip is a sure sign of the meal ahead. 

Mestizo at 2323 Acadian Thruway is serving up some of the best Americanized Mexican cuisine the Red Stick has to offer. From beef con queso to bean-stuffed burritos, the cantina has all your Spanish desires.

The restaurant’s chips and salsa are good, but it’s creamy queso served in a miniature pot with chives and tomato wedges is better. The cheese concoction is offered with a choice of chili, beef, shrimp and crab, or crawfish and spinach. 

The first time I visited Mestizo the waitress bragged about the place’s cheese, and she could not have been more right. Along with the deep flavors of the queso, the grated cheese that is served on dishes like the tacos and the melted cheese served with the quesadillas will leave you in a dairy daze. The oral memory of the cheese opens the floodgates of saliva in my mouth.

Quesadillas and tacos are two of my favorite eats, and Mestizo has ruined both dishes for me. It spoiled them in a positive way, however, because no others in Baton Rouge will be up to par.

The quesadillas, like all of Mestizo’s dishes, are presented in a tasteful arrangement with a centerpiece of guacamole, sour cream, lettuce strips, chives and soft, scrumptious cheese. Droplets of flavor drip from the triangle of gooey cheese, flour tortilla and a choice of chicken, steak, veggies or shrimp and crab.

For me, the steak prevails in this protein battle. The meat is cooked to a perfect tenderness while leaving the exterior with a crispy glaze of brilliant flavor.

The ground beef tacos at Mestizo are a grand-slam. If purchased a la carte, they are only $3 per taco and served with lettuce, tomatoes and cheese, and they are some of the prettiest and stomach-satisfying tacos I’ve ever enjoyed. The hard shell doesn’t crumble and it’s stuffed with ingredients.

Mestizo also offers burritos, fajitas, Mexican stir fry, and a number of pricier entrees like chicken, beef, or shrimp and crab enchiladas, chicken chimichangas, and a skirt steak all served with guacamole salads. 

Guacamole is another small gem, like the cheese, that Mestizo should gloat about. I am usually not a guacamole eater, but I was converted by my girlfriend who demanded I tried Mestizo’s. The first word that comes to mind is “fresh,” which, especially concerning Mexican cuisine, is always an upside.

Mestizo offers a decent selection of domestic and Mexican beer like Dos Equis and Corona, but you cannot dine and leave without slurping down a margarita -- particularly, the mango margarita. 

The restaurant has a delectable variety of margarita flavors like strawberry, raspberry, sangria and pomegranate, but the mango is the king of the frozen alcoholic beverage castle. One could visit Mestizo to only sip on a few margaritas and devour a couple of rounds of chips and salsa and leave as one happy customer. 

With its dimmed lighting, relaxed environment, modern decor and homey feeling, Mestizos is a prime establishment to chow down with friends, family or a special someone you’re trying to impress, but be warned. As soon as you walk out the door, you’ll be craving its Mexican goodness until the next time you visit.

Ground beef tacos with a side of sour cream

I Like My Sandwich How I Like My Women: Hot and Cheesy

Provolone? American? Pepper jack? Mozzarella? Or maybe cheese whiz?

Life is rough when the most taxing decision of the day is what cheese to smother your cheesesteak with. South of Philly at 4353 S. Sherwood Forest Blvd. deserves all the thanks for the stomach-dividing choice.

Fortunately and unfortunately, that’s not the last loaded question the cheesesteak joint throws on the grill. 

Do I want steak or chicken between the Amorosa bun? To guzzle down a Guinness or Newcastle? French fries or onion rings?

Thankfully, at South of Philly there are no wrong answers.

What the poboy represents for the South, the cheesesteak does for Philadelphia, and South of Philly does the sandwich justice. 

Stringy, melted cheese forms a flimsy bridge between mouth and bread. Juices drip from the frizzled ribeye, dirtying fingers that should only be cleaned by licking.

The phillies are served “wit or witout onions,” a choice of five delectable cheeses and a variety of complimentary toppings such as A1 steak sauce, ketchup, mustard, mayonnaise, lettuce, pickles, tomatoes mushrooms, banana peppers, jalapenos and grilled peppers. 

My cheesesteak preference consists of the classic steak, provolone, grilled onions and a squirt of mustard and mayonnaise. The gooey cheese teams up with the well-seasoned meat and condiments to make a superfood team of deliciousness.

Thinking about the simple, yet palatable, concoction forces saliva to flow like Niagara Falls in my mouth. 

A stand-alone Philly is satisfying enough, but why not indulge? South of Philly’s appetizers are just as enjoyable as its sandwiches. 

The french fries and onion rings, which are served in generous proportions, triumph in the battle of starters. The hand-cut fries are cooked to a perfect consistency between soggy and crunchy and are some of the best in Baton Rouge. The crispy onion rings are served as exceptionally seasoned, manageable-sized hoops.

South of Philly doesn’t exclusively serve cheesesteaks. Chicken, shrimp, roast beef, hot ham-n-cheese and french dip poboys are offered, as well as salads and built-to-your-request burgers grilled on the flat top. 

The restaurant’s attempts at customer satisfaction don’t end with its flavors; it offers food specials as well. Children eat free on Tuesday and a different $5.99 combo served with fries and a drink is featured on each weekday. 

Feeling like a bum? South of Philly delivers and provides drive-thru ordering for those craving ultimate comfort along with yummy food.

There is a downside to driving through or placing an order for delivery and that’s missing out on South of Philly’s selection of draft and bottled beers like Abita Amber, Guinness, Newcastle, Red Stripe, Michelob Ultra and a handful more. 

South of Philly also serves its modestly priced food at locations in Prairieville and Gonzales.

Put away the suitcase, cancel the hotel reservation and hold the plane tickets. There’s no longer a need to travel cross-country to satisfy the overwhelming craving for a bite of Philadelphia’s best. Just pack your biggest appetite and roll over to South of Philly.  

Onions rings and cheesesteak with provolone

Happiness is a Warm Brisket

There is something special about biting in to the combination of a slippery green dill pickle, strong white onion and slow-cooked pulled pork.


Cou-Yon's Bar-B-Q knows exactly what I am talking about.

The barbecue shack, located at 9320 Burbank Drive and 4001 Nicholson Drive, is providing Baton Rouge with its “fa tru Texas bar-b-q.”

There are plenty of barbecue places in Baton Rouge, but Cou-Yon's is one of the few that stands above the crowd of mediocracy.

Pulled pork, brisket, barbecue chicken, ribs, sausage and smoked turkey. You name your barbecued meat of choice and Cou-Yon's probably has it. 

I usually can't choose between brisket and pulled pork when I visit barbecue joints, but, thankfully, Cou-Yon's has a combination platter that gives customers a choice of two smoked meats. It's served with two tasty sides, pickle slices, raw white onion rings and buttery texas toast.

I originally doubted the brisket and pork but Cou-Yon's did not fail me. The pulled pork’s juiciness and smokey deliciousness makes it easily edible without condiments; however, the restaurant’s tangy sweet and regular barbecue sauces are a good compliment.

The pork is good but the brisket will make your taste-buds bow down in reverance.

The delectable dish is prepared two ways: lean or moist. The latter is the prevailing choice in this meaty battle. 

I might go as far to say that the succulent, flavor-dripping slices of tender brisket trimmed with a trace of fat are the best I have had, aside from home-cooked barbecue.

Along with the $7 to $15 entrees, Cou-Yon’s has an overwhelmingly prime variety of finger-food appetizers like fried pickles, barbecue and buffalo-flavored chicken wings, cheesy bacon fries and a few other choices that have potential to cause a schism between your dinner companions.

Let me not forget Cou-Yon’s sides such as baked beans, comforting Grandma’s corn-pudding, sweet coleslaw, seasoned french fries, potato salad and baked potato salad.

The eatery is especially appealing for college students because of its close location to campus and drink specials like $1 Pabst, Miller High Life and Rolling Rock draft beers on Thursdays. You’re a stronger person than me if you can resist a buck brew on tap.

Overall, the atmosphere of Cou-Yon’s isn’t anything special, but the barbecue house’s affordable prices, large portions and quick service are sufficient to score returning customers.

Toto, I've a Feeling We're Not in Baton Rouge Any More.

The homely little room is illuminated just enough to see your dinner companion. Wine bottles, empty and full, hang all around. Red and white checkered table clothes shroud tabletops. Cliche music from Italian movies floats overhead.

For a moment, you forget you’re in Baton Rouge. Instead, you’re tucked away in an eatery on a brick-laid side street in Italy.

Pinetta’s European Restaurant is exactly what the name states. It’s a quaint getaway to Europe located in our capital city.

As soon as I walk into Pinetta’s a wave of aroma and atmosphere overcome me. My stomach growls, and I immediately get hungrier.

Pinetta’s is a far-cry from any chain restaurant. When you sit down at the candle-lit table be prepared to stay for a while (not that you’ll want to leave any time soon). The service is a tad slow, but the food will leave you in a euphoria filled stupor.

Oh, the food.

Scaloppini, veal parmigiana, musaka potatoes, French onion soup, bratwurst, sauerkraut, lasagna, spaghetti and meatballs, panzerotti and my favorite, chicken parmigian -- just a few of the delectable items from the menu of Italian, German, Turkish and Armenian cuisine.


Prices at Pinetta's are fairly affordable and range from $8 to $13 per dish.

If you’re a bit confused or indecisive about what to eat, it’s a safe bet to order any of the dishes that come with Pinetta’s red sauce. It is, by far, the best red sauce I’ve ever enjoyed. It has a sweet taste with a tinge of spiceyness. 

The dining experience that Pinetta’s provides is unlike anything you’ll ever receive at a chain restaurant or fast food joint. The dishes are served at the table in miniature black skillets, still bubbling from the stove’s heat. 

If you’re looking for a friendly environment for a night out with friends or family or a romantic dinner by candlelight, Pinetta’s will meet your expectations and more.

From Small Town Cooking to Big City Dining

Chicken and sausage gumbo, crawfish boiled and étoufféed, slow-cooked pork and beef roast, golden baked chicken, fresh boudin and cracklings, rice and gravy, meatball stew and any kind of cobbler under the sun.

Is your mouth watering yet?

Mine does every time I reminisce about the dishes that were my bread and butter growing up in a cajun family from Mamou, La.

Whether it was delectable gumbo brewing in a towering silver pot on a cold day or boudin and cracklings from T-Boy’s Slaughterhouse for breakfast, it was safe to say my family was always eating or at least thinking about the next meal.

Now the cajun food lover is living in the big city - Baton Rouge to be exact. The standard for delicious food was set at an almost unattainable level when the move from the small city surrounded by crawfish fields to the hustling, bustling college town occurred.

Although the food in Baton Rouge is world’s apart from Mamou’s, there is still plenty of good eating to be done. That’s my mission.

I want to discover and eat at all of Baton Rouge’s diamond-in-the-rough restaurants. Indulging in the cream of the crop cuisine that the red stick city has to offer is at the top of my agenda.

I’m Ferris McDaniel, and I am on a crusade to keep my stomach satisfied and fullfill one of my family’s mottos, “We don’t eat to live, we live to eat.” As my ancestors said, laissez les bon temps roulez.