Mexican street corn is a delicious specialty from the Mexican Border region. Grilled corn covered with mayo, sour cream and involved in chile and the perfect cotija cheese.

The Creole Jambalaya with Pepper Medley below is the chefs favorite food from the Louisiana region and one of the best most tasteful dishes in the whole country.

This Chicken Virginia Stuffed with Ham and Collards in Creamy Mushroom Sauce with Glazed Baby Carrots and White Pilaf Rice below is a pleasure to make and to eat. The technique for stuffing the chicken is very useful and allows for very creative combinations, have a look at the gallery below how we did it.

Maybe our Fried Chicken with Potatoes, Cream Gravy, and Down-Home Green Beans below is not the best representation of how refined the food from this region can be, but while the presentation is not the best in this photo, the taste is here!

This Pan-Roasted Veal Chop in Apple-Mushroom Cream with Handmade Noodles and Brussels Sprouts is a typical dish of the region. Keeping an eye on the internal temperature of the Veal Chop is very important to not overcook and to get a nice and juicy pice like the one we cooked in the picture below.

This Watercrest and Boston Lettuce Salad with Maple Vinaigrette, Cranberries, and Walnut-Crusted Cheddar Croutons is very representative of the simple mindset of the food from the region. It is direct and delicious.

Risotto Milanese goes back to Chef's infancy. Chicken stock would be saved for the special occasions over the weekend where we would could Risotto and eat together in a big mess.

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