Fried Pickles, or Frickles are a snack food found commonly in the Southern United States.
They are made by deep-frying sliced or speared battered dill pickles.
Fried Pickles first appeared on the American culinary scene in the early 1960s.
*(GF) Gluten Free
Golden-Brown Deep-Fried Dill Pickle Spears with Chipotle Dip.
These are the Ultimate Appetizer.
Seafood Chowder *(GF)
A Cup of House Made Creamy Chowder and Tortilla Chips.
Two Crispy Deep-Fried Empanadas Stuffed with Shrimp, Andouille Sausage Meat Onions, Bell Peppers, Celery, Green Onions, Monterey Jack Cheese with a Side of Tortilla Chips and Chipotle Aioli.
A Little Taco Trivia
Ralph Rubio is widely credited with popularizing the Baja-style fish taco in the early 1980s (via San Diego Magazine). Baja, a fishing town in San Diego, was known for its beer-battered tacos, complete with corn tortilla, cabbage, and Mexican crema.
Modern fish tacos emerged in the 1950s in the Baja city of either Ensenada or San Felipe; it's an ongoing debate, with both cities claiming to be the "home" of the fish taco. From their tiny stands, street vendors in these cities produced simple, inexpensive fare fast.
We were a participant in
Alberta On The Plate Festival
and this is our submission
"The Bowled and Beautiful
Bison Taco Bowl"
Have a Spec-Taco-ular Day!