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Message: <blockquote data-quote="MerakSpielman" data-source="post: 1327879" data-attributes="member: 7464">My wife's family is from the Beaumont/Port Arthur area. Hellish place in summer with all the bugs, but I guess you can get used to it. The locals in that area make a dish called boudain, which I've never seen anywhere else. Port Arthur has The Boudain Hut, but it's only really good if it's homemade. That's an interesting place culinarily. It's right across from Lousiana, so there's a lot of cajun influence, in addition to the hearty Texas influence and traditional, deep south influence. I agree with RWickett. That is a region for mighty fine eatin'.  No matter where you go, though, ask the locals where you can find the best local cuisine. If you go looking for it yourself, you're sure to end up in some watered-down touristy place, full of glitz with no flavor. The best places are often holes-in-the-wall that only the locals know about. I know that's how it is here with New Mexican food. Everybody who visits ends up in that ****hole Garduños. If you come to Albuquerque, visit Cervantes, Los Cuates, or La Salita for some real New Mexican cuisine (though, of course, everybody has their own favorites).</blockquote>