This Oct. 31, 2019 photo shows Ricardo Jean-Baptiste with Whole Fish at Rendez-Vous Creole in New Orleans. Jean-Baptiste wants the city to know about epis, the blend of garlic, peppers and herbs at the foundation of so many Haitian dishes. He wants them to taste conch simmered in Creole sauce, the sharply spicy slaw pikliz, the starchy, smashed plantains called bannan fri and gratine, a mac and cheese he makes with ground beef. (Michael DeMocker/The Daily Advertiser via AP)
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