Beloved of Louisiana, and particularly of New Orleans, the Po'boy sandwich is a creation from the streetcar strike of 1929, where restaurants and sandwich stands were trying to make a cheap, filling sandwich from local ingredients. Today, you can't hardly swing a dead cat in New Orleans without hitting a Po'boy stand. The Po'boy lets a chef get creative with sauces and additions.
Below, foodie Mark Weins makes a tour of New Orleans Po'boy stands, and I admit that I have never heard of any of these. When I go to New Orleans, one of my favorite stops is Mother's, on Poydras street. They make this thing called a Debris Po'boy that is absolutely incredible. How Mark missed Mother's on his list is beyond me.
3 comments:
Oh yeah! Crawfish Po'boy (with a splash of Tabasco) for the win!
Parran's is another good one.
That's just cruel. Me stuck here in FL eating what are supposed to be Po'boys using sourdough bread stuck under a flame to simulate crisping -- even in "New Orleans style" restaurants!
Let's face it -- all other ingredients are standard (though the lettuce shred texture is worth noting), but if it ain't French bread, it ain't a Po'boy!
And oh how I long for Manuel's tamale stands on the corner... Opelousas born, Algiers raised (yeah, New Orleans, but I try not to highlight it).
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