The historical link between Latin American and New Orleans can be seen in the city's architecture and tasted in its cuisine. In this episode, the Kitchen Queens celebrate the long-standing culinary heritage with Seafood Campechana, Habana Salad and Potato, Squash and Poblano Tacos.
KITCHEN QUEENS: NEW ORLEANS turns the spotlight on women who are changing the culinary landscape of New Orleans. The series shares the food and stories of female chefs who are stirring the pot with creativity and style, from popular restaurateur and chef Susan Spicer, a James Beard "Who's Who of Food and Beverage" inductee; to James Beard Best Chef South winners Sue Zemanick and Rebecca Wilcomb; to the crop of talented women at the helm of local restaurants. Each of the twenty-six episodes offers dishes by three different chefs who reflect the Big Easy's diverse cultural heritage, including Creole, Cajun, Latin American and Vietnamese. KITCHEN QUEENS: NEW ORLEANS is shot on location in the kitchen of each chef's restaurant. Regal dishes in the episode "Fit for a Queen" include a New Orleans-style barbecue lobster and a chocolate pot de creme. Additional episodes feature delicious recipes such as New Orleans-style crawfish, shrimp okra gumbo, bibimbap, Oaxacan mole, jalapeno and sweet corn hushpuppies and ratatouille. Dedicated to the late New Orleans chef Leah Chase, KITCHEN QUEENS also features cooking segments with her grandson Dooky Chase IV and niece Cleo Robinson, who carry on the legacy of the legendary "Queen of Creole cuisine" at her famed restaurant