Originally Posted by Archibald
You consider the southern method of frying and covering already greasy food with white gravy which only derives any of its flavor from yet more grease; the basis of a cuisine? Please do tell us about your first hand experience with French ProvenÃ§al cuisine"”and Southern American food for that matter.
What's with the hostility toward the South? Are you a New-Englander or something? I must inform you that Cracker Barrel is as poor a representation of southern cooking as Uno's is of Chicago-style pizza. Southern food is not my favorite, but with its soup-style vegetables usually seasoned with some sort of salt pork, corn bread (not sweet), iced tea (very sweet), and baked fruit desserts (think cobbler) I do believe that it qualifies as a cuisine. (At least as much as Bavaria does with Kraut, Scnitzel, and Wurst)
By the way m@t, all the sources that I can find indicate the the burrito is actually an American invention, probably the quesadilla too (think LA or southern Arizona). They certainly borrow from traditional Mexican cuisine, but the bread was always made from corn, not wheat.