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The Bite by Bite Tour of New Orleans Po’Boys

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Visiting New Orleans and not devouring as many of the city’s beloved po’boys as humanly possible is, well, like not visiting at all. Locals across all demographics celebrate the massive submarine sandwiches as one of the standard-bearers of the city’s belly-busting cuisine. You’re as likely to see construction workers downing meatball po’boys at Parran’s in Metairie as you are to see suited-up lawyers tucking into roast beef at Mike Serio’s in the Central Business District—although you’d be hard pressed to find them agreeing on the best bread, the most satisfying filling, or the appropriate hot sauce. (Answer: They’re all good.) Here’s where to find superlative examples of the species in its native habitat. Bet you can’t eat just one.

Anatomy of a Po’Boy
Domilise’s is the archetype of all that’s right with New Orleans po’boys: the history, the care, the flavor. The five things they get right are:
1) Butcher paper, wrapped with masking tape
2) The pile of crisp iceberg lettuce on both sides
3) The fresh, chewy Leidenheimer loaf
4) That red sauce: ketchup, hot sauce, and mayonnaise
5) The addictively crunchy battered shrimp (or oysters)

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So Why is a Po’Boy Called a Po’Boy?
We’ll go with the most popular theory: Brothers Benny and Clovis Martin moved to New Orleans, worked as streetcar conductors, and then opened their own sandwich shop. In 1929, there was a transit strike, so they decided they would serve their out-of-work former colleagues for free. Soon, the sandwiches took on the name they called their pals—poor boys.

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A Po’Boy’s Perfect Pairings
It’s not really a complete meal without these four local accompaniments, which are heavily debated …read more

Source:: Bon Appetit