It's been somewhere between a few decades and a century since South Florida was considered part of the American South. Still it's easy to find most Southern regional cuisines here. In fact, hearty Cajun cooking, originated by French Canadian "Acadians" who migrated to southern Louisiana's bayou country, has been so popularized by chef/supermarket spice-pusher Paul Prudhomme it's now hard to find any Miami restaurant that doesn't serve blackened... More >>>