“Its pearly, frosted coating peeks out from a waxed-paper, fireworks-stand colored wrapper. It’s the fried badge of intimacy with the Big Easy, the Hubig’s Pie. It rests there in the palm of your hand, the crescent-shaped empanada of authentic New Orleans’ citizenship. It is one of several enthusiastically devoured local delicacies, the sweet confection for a place that jealously guards its traditions and homegrown products. According to production manager and third-generation pie man, Andrew Ramsey, the Hubig’s factory kneads, stuffs, fries and glazes twenty-five thousand individual pies per day. Almost all are shipped within an hour’s drive of the city.”
Full story over here, at Country Roads Magazine.