OUR CUISINE

Roux refers to the classic flavor-filled base used in many traditional Louisiana dishes, including the state’s quintessential specialty, gumbo.

During its history, Louisiana has been influenced by many cultures (e.g. French, Spanish, African and Caribbean), resulting in three major culinary traditions that harmonize like good jazz in New Orleans: Cajun, Creole and Soul. All are represented on Roux Louisiana Kitchen’s menu, which has been created by Executive Chef Rocío Gomez. Her wide-ranging experience includes studies at the Culinary Institute of America and Le Cordon Bleu, gold medals in international competition and cooking for celebrities and world leaders. Chef Rocío has spent a great deal of time in New Orleans studying with prominent local chefs to perfect recipes for Roux Louisiana Kitchen.

Although Resmex owners Sylvia and Eduardo Rallo hail from Cuernavaca, Mexico, they have a particular appreciation for Louisiana cooking. “We believe it is the best regional American cuisine,” says Sylvia, adding “Its bold flavors and assertive spices remind us of our own cuisine, with its Spanish and French influences.”