Great Southern Food of the Carolinas January 19th, 2010

    When many people consider a common association to the southern states one of the first things that comes to mind is southern hospitality. Almost immediately after that comes southern food, which is frequently the one that tourists staying in one of the hotels Carolina wish they could take with them. And frequently recipes of their favorite dishes are what they consider to be primary souvenirs from their trip. In fact, for many locals and testified by visitors the two common associations of hospitality and great food often go hand in hand.

    Southern food and great taste become synonymous to many tourists who visit these cities and states and it is a reputation they hold in pride. And while many of the dishes may sound common enough, or by name may lack a particular regional quality to them, when they are cooked and prepared in the Carolinas, they take on a meaning and flavor all their own. This true for foods like slow cooked baby back ribs and great deserts such as peach cobbler just to name a couple. Even the way stews and soups are prepared become unique to their location and it is common for people to travel back to one particular small town diner, which is the only place they can find their favorite pulled pork sandwich or chicken pot pie.

    The spices that are used throughout the Carolinas and the southern states are one of the major aspects of their cuisine distinction. Cajun foods are common to many regions and as a whole are pretty spicy. Mustard, particularly Creole mustard, brown sugar, garlic, cumin, cinnamon, coriander, paprika and red pepper are common staples for spices used in southern cooking. And of course most breakfast plates are served with a healthy portion of grits. Regardless of your personal taste, indulging in some of North and South Carolina’s great cuisine is an essential aspect of most vacations.


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