The Bean Scene's Shift Toward Latin American Cuisine in New Orleans

By Rachel Strassel

Click aqui para español->Consumo de frijoles

There’s no denying South Louisiana’s love for beans. After all, what’s Monday without red beans and rice? The bean business in New Orleans dates back to the 1850s, according to Vince Hayward, fourth-generation owner and CEO of the popular Camellia Brand beans.

Many New Orleanians will attest that the red kidney bean is king, but in the 13 years since Hurricane Katrina, it’s garnered some stiff competition from two other varieties— pintos and black beans. The consumption of pintos and black beans has increased significantly in the Crescent City following Katrina. This is due in large part to the cultural influence of the Latino community who came here post-storm to help rebuild.

Along with an “all-hands on deck” attitude, they brought family recipes and a cuisine heavy in pinto beans (Spanish for “painted”) and black beans. Local food personality Poppy Tooker describes New Orleans as a “city of two beans” (the red bean and the pinto bean). She says the community has especially embraced the pinto bean’s versatility, flavor and place on the table.

“Since most people didn’t have functioning kitchens following the storm, food outlets became gathering spots,” Tooker says. “Because beans were widely available and economical, it was easy to make a large pot to share with family, friends and neighbors.”

 With a wide array of ingredients at Latino markets throughout the city, locals have taken Latin American flavors and incorporated them into traditional New Orleans cuisine, as well. “We have been introduced to ingredients that come along with that style of cuisine,” Tooker said. “You find the flavors of the Hispanic kitchen showing up in surprising ways throughout the city.”

As they were for decades before Hurricane Katrina and in the 13 years since, beans of all varieties continue to serve an important role in the history and culture of New Orleans cuisine, Hayward notes. Camellia Brand distributes 18 varieties of beans, peas and lentils.

“Whenever I’m wearing a shirt with the Camellia logo, people stop me to talk about beans, to share memories or stories about their family, and ask for secret recipes,” he said. “Regardless of who you are, where you came from or what your background is, beans are most likely a part of your culinary heritage.”

NOLA Salsa and Bachata fest

By Angie Hernandez

Click aqui para español->NOLA Salsa and Bachata fest

The New Orleans Salsa-Bachata Festival is back for its second year this coming August. What started as a small festival held in an Uptown dance studio has quickly turned into the largest dance event in the state of Louisiana. However, this wasn't an overnight process for the festival's founder and president, Rubia Garcia. Garcia began dancing in 2003. At the time, Garcia found herself between homes. It was through a friend's cousin that she discovered salsa dancing.

After her classes, Garcia would crash on her friend's couch. A journey which started by merely finding a place to stay quickly turned into a lifelong passion. Since then, Garcia has trained in the Dominican Republic, has become a dance instructor, and has traveled and performed at major dance festivals across the country. Not only was her dance career thriving, but the dance community in New Orleans was thriving as well. In 2005 all that came to halt because of Hurricane Katrina. "Everything I knew and loved about our community changed literally overnight.

There were no more classes. There were no more socials. No more performances and training. No dancers, period. Everything and everyone was gone," said Garcia.

During the aftermath of Katrina, Garcia discovered a new love and passion for New Orleans. "When I moved back from the Dominican Republic, I knew I wanted to become a teacher, to work with the youth of my community, and play a role in the rebirth of our dance community. I knew then, one day, this festival would happen."

Twelve years later, Garcia was finally able to produce the first major Latin dance festival in New Orleans. The three-day festival will take place at Le Meridien Hotel from August 3rd to August 6th. Over 10,000 square feet of ballroom space will be dedicated to salsa, bachata, and kizomba for over 20 hours of nightly social dancing throughout the weekend.

The festival will also provide for a learning experience by bringing international dance instructors who will be teaching over 60 hours of workshops, private instruction, and many fun challenges. Festival goers can choose different workshops such as salsa on 1 or on 2, Cha-cha, Bachata, Kizomba, Zouk, Samba, Ladies Styling and Latin fusion, among others.

As far as skill level, Garcia encourages everyone to attend! Most workshops will be offered in a variety of skill levels from beginner's basics to advanced performance-based workshops. Garcia adds, "my advice to first-time festival goers is to be as open, as flexible, and as fearless as possible."

Although New Orleans may fall behind in terms of a well-established Latin dance scenes when compared to cities like New York, Los Angeles, and Miami, Garcia is committed to putting New Orleans on the map. Garcia exclaims, "There are plenty of places that host these types of dance festivals. You can go to any major city in the world and find one. But in all the world, there is no place like New Orleans!"