In a new series, Roll’n South is going to give you the 411 on the new trends going on in culinary and travel. We will feature one restaurant or business that we think are killing it, and show you some cool recipes or ideas to try at home!

In this week’s edition of Out and About we are talking about burritos and biscuits. You heard me right, fusion restaurants aren’t anything new to all you foodies out there, but one interesting combination is making everyone’s stomach growl. We’re talking about Southern and Mexican fusion. Oddly enough the hearty wholesome flavors of Southern cuisine blend perfectly with the spice and bold flavors of traditional Mexican cuisine.

One restaurant who took this trend to the next level is Jose and Sons, located in Raleigh, North Carolina.  Featuring such dishes such as Mac N Queso, blackened fish tacos, and a classic with a twist: shrimp and grits. Their brunch menu is truly mouth watering with one of a kind creations such as Breakfast BLT Tacos and Heuvos Benny, a take on egg’s benedict that everyone needs to try before they die.  If there is one thing that is evident from their creative menu is that the people behind Jose and Sons have a passion for providing a high quality unique dining experience to their customers.

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Photo by: Stacy Sprenz @

This passion stems from the restaurant being a part of the family for decades. Passed from father to sons, the recipes were shaped by their Mexican heritage and American South upbringing. Jose and Sons has also taken a proactive role in the development of a warehouse district in downtown Raleigh, North Carolina. They have built up quite the following with locals and have built a reputation around their creative restaurant. A signature dish from Jose and Sons is a great way to tackle the hearty cravings of a home cooked southern meal and the boldness of Mexican cuisine. Sure to be the highlight of your day, see Jose and Sons for brunch or dinner if you are ever roaming around Raleigh.

For your intro to Southern fusion, why not look to the queen of southern cooking herself, Paula Deen. This recipe features the classic shrimp and grits, redone with some Mexican flair. Make this for your next family dinner night to surely awaken new taste buds in your guests.

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  • 1 lb medium shrimp, shells left on
  • 6 cups water
  • 1 teaspoon salt, divided
  • 3/4 cup white grits
  • 3 tablespoons butter
  • 6 oz pepper Jack soft block cheese, cubed
  • 1/2 lb chorizo sausage, casings removed
  • 3 tablespoons olive oil, optional
  • 1 1/2 cups Vidalia onion, chopped
  • 1 red bell pepper, seeded and chopped into 3/4-inch pieces
  • 1 jalapeño, seeded and minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon fresh lime juice
  • 2 green onions, chopped, plus more for garnish
  • 3 tablespoons fresh cilantro, chopped
  • 1/8 teaspoon black pepper


Peel the shrimp and set aside, reserving the shrimp shells.

In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.

In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the pepper Jack soft block cheese, and stir until melted. Set aside and keep warm.

In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeño, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.