A ‘Redneck Taco’ in the Deep-Fried United States

Travel Blog  •  Joanna Kakissis  •  05.23.08 | 10:33 AM ET

Martin’s Barbecue Joint in Nolensville, Tennessee, makes a good one, at least according to Southern food guru John T. Edge. Martin’s “redneck taco” is pork-shoulder barbecue on hoecakes, which Edge calls “a cross between a cornpone and a blini.” Visitors might cackle over the name, especially if they’re dainty eaters, but ignore this beautiful open-faced sandwich at your own peril. Barbecue should be anointed the eighth wonder of the world, and hoecakes should be worshiped at least as much as hush puppies. Edge sampled hoecakes across Georgia, Tennessee and Kentucky for a recent Gourmet story.

Related on World Hum:
* Barbecue Goes Global

Tags: Food, News and Briefs

Joanna Kakissis's writing has appeared in The New York Times, The Boston Globe and The Washington Post, among other publications. A contributor to the World Hum blog, she's currently a Ted Scripps fellow in environmental journalism at the University of Colorado in Boulder.


1 Comment for A ‘Redneck Taco’ in the Deep-Fried United States

Michelle 05.23.08 | 1:25 PM ET

I grew up in Georgia, and while I could eat hush puppies and cornbread breakfast, lunch, and dinner, I have never heard of a hoecake. Thanks for making me question my entire culinary upbringing—and for the great link. Next time I head south, hoecakes it is!

Commenting is not available in this weblog entry.