Cajundes are an American culinary specialty, popularized in the early 20th century by Chef Louis Mels, who used mels tile to cook his famous Cajun Chicken and Cajunga sandwiches.
The restaurant in question is located in Lubbock, Texas, and is the only one in the U.S. to serve a “cajundé,” a French word meaning a place where people gather for food.
A mels restaurant can serve up a wide range of foods, from steak, seafood, and fish to chicken and rice.
A good Cajune can also serve as a nice alternative to eating at a traditional restaurant.
The mels menu is pretty standard, but there are a few twists.
First, there’s the chicken and the fish.
The chicken is cooked in a crescent-shaped casserole with a green bean cassero that includes chicken and shrimp.
The fish is served on a bed of lettuce and tomatoes.
The cajunda is topped with a salad of green beans and tomatoes, but this one is also a nice side dish.
The most unusual dish is the chicken nugget.
This is the dish that comes with a fried egg on top of the chicken, which is fried until the egg melts.
You can make this by adding a handful of green onions to a fried chicken and then pouring a little olive oil over the top.
Then sprinkle the fried egg over the dish.
Cajuns are often made with a mixture of ingredients from around the country, and it can vary from one Cajunda to the next, so it’s best to order a cordon bleu from a different restaurant.
You might also want to try one of the mels chicken cajunia salads, which are a little different.
You’ll also want a side of sour cream.
This salad is a combination of cream and sour cream and it’s great served with a grilled chicken.