Spain 2: Fort Los Adaes | A Taste of Louisiana with Chef John Folse & Company (2007)

In the 1700s, the Spanish border was just six miles from the French fort at Natchitoches. Fort Los Adaes became a Spanish stronghold, greatly influencing the culture and cuisine of northwest Louisiana. Ray Berthelot and Corneil Cox explore this intriguing Spanish story. Chef Folse visits Marie Roque, a Creole from Cane River, for a lesson in traditional meat pie making. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from January 20, 2007, Chef John Folse focuses on the Spanish influence on Louisiana cuisine. First, he recounts the history of Los Adaes, a Spanish fort located in present-day Natchitoches Parish, along with Corneil Cox, a Los Adaes descendent, and Ray Berthelot of Louisiana State Parks. In the kitchen, Chef Folse makes Seafood and Chicken Paella and talks with Berthelot. Next, he visits the home of Marie Roque to learn how to make Natchitoches Meat Pies. Back in the kitchen, Chef Folse prepares a Caramel Custard and continues talking with Roque and Berthelot. Throughout the show, Neil Wilkinson and Donna Wilkinson entertain the audience with live music.