A popular bite at Mother’s are ham cracklins — deep fried bits like bacon. They’re crunchy and salty. Best of all, they’re free. Mother’s roasts and butchers @chisesibros hams in its kitchens. After we slice the meat, leftover bits are served whenever available. H/T: Bill

In 1986, the Jerry and John Amato bought Mother’s from the Landry’s sons Jacques and Eddie. With the changing of the guard, many things were added but nothing, fortunately, lost. Jerry Amato, chef and proprietor, doubled the already dizzying size of the menu. Now traditional New Orleans dishes like jambalaya and Shrimp Creole line-up next to the po’ boys that Mother’s made famous, such as the Ferdi Special and the debris po-boy (for a history of these and other sandwiches on the Fun Facts page). Breakfast, lunch and dinner items are cooked with fresh ingredients and bold, delicious flavor.

Read more about Mother’s history here: https://mothersrestaurant.net/history/