Source: Atlas Obscura
In Louisiana, Creole and Cajun chefs use the term “sauce piquante” (French for “spicy”) to denote a hot, tomato-based sauce that smothers meat and rice. Anything from catfish to chicken can appear covered in sauce piquante, but Suire’s Grocery in the tiny town of Kaplan puts turtle in the spotlight.
The Cajun eatery, which opened in 1976, spells their dish the Spanish way, as “turtle sauce picante.” And because they’ve painted their menu on the side of the…
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