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Grew up in South Louisiana (yup. A Cajun.) Lived in Texas and Alabama (Tex-Mex and Cornbread too...) I can make a real roux, family raises crawfish, and I can speak enough French to get my face slapped. My friends claim we could go on Survivor and gain weight (Us Cajuns, we'll eat anything, put enough Tabasco on it).
Cajun, Southern, Tex-Mex/Southwestern, Italian, and fresh baked bread. Really anything fresh baked.
And good tomatoes, still hot from the garden. Salt 'em up and eat 'em like apples, or make a salad with balsamic vinegar and basil.
Hot cornbread with milk and fig preserves on a cold morning.
And a definite weakness for Doritos. It's almost a shame, really...