Bacopedia

Learn Our Ways

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Baco

Bao (Chinese Steamed Bun) + Taco = Baco

Seoul Bowl

Bacobar's version of Bibimbap (Korean for mixed rice). We take this “every day dish” to another level. We eat it for brunch, lunch, dinner...

Cotija

A popular, salty, semisoft to hard, Mexican Cheese. It is used to season various Mexicanstyle dishes. Its taste and texture are very similar to Parmesan cheese.

Kimchi

Popular fermented Korean condiment. Ours is made with local Louisiana ingredients and vegetables.

General Tso

19th Century Chinese Qing Dinasty military leader and statesman. We make our own version of this famous Chinese American dish named after him . Ours is sweet, spicy, colorful, delicious.

Poke

A raw fish salad served as an appetizer in Hawaiian cuisine. Poke is the Hawaiian verb for "section" or "to slice or cut".

DTB

Down the Bayou. A place dear to our hearts south of New Orleans. Home to some of the LA's best sea food, vegetables, people, and culture.

Bon Ami

French for Good Friend.

Creolaise

Homemade spiced mayo often referred to as “Crawfish Dip”.Perfect condiment for anything from seafood to burgers.

Seoul Sauce

Signature Korean spiced mayo. House Made, highly addictive!

Nori

Toasted Seaweed. Tastes like the Gulf of Mexico.

Umami

Japanese, literally meaning "deliciousness". A category of taste in food, so called 5th sense, besides sweet, sour, salt, and bitter.

Furikake

Dried Japanese Seasoning (mainly used for rice, vegetables, and fish) It can have a slight fish or seafood flavoring.

Baco Sauce

House Made Hot Sauce. Good on just about anything. Bring some home if you don't believe us.

Bac Sauce

We mix together 17 spices to make this unique house seasoning!

Couyon

Cajun French term for a foolish person. Also used in Cajun English.

ROUXGAROUX

Most often described as a creature with a human body and the head of a wolf or dog, similar to the werewolf legend. In the Cajun legends, rouxgaroux is said to prowl the swamps around Acadiana and greater New Orleans region.