No, Orlando will not have good barbecue. It will not have good Tex Mex. It will have a vast array of the lowest possible denominator of franchise Syscotruck bullshit.
Orlando is the capitol of stack it high and sell it (not very) cheap because these stupid tourists dont know, dont care, and wont be back. (Their view)
Similarly…southern fried chicken in NYC? Fat chance.
I warned him this might be the case. Fingers crossed he can find decent eats if he avoids Disney and seeks out some local hole in the wall spots
Yes. The Rachel is also called a Pacific Reuben, Georgia Reuben or California Reuben. Turkey instead of pastrami or corned beef, usually cole slaw instead of kraut.
Sarge’s has a Reuben, a Robin, Turkey Reuben, etc.
If by fat chance you mean abundance, I agree. Southern fried chicken is all over NYC. I even had the chance to eat at the prior iteration of Gage & Tollner when Edna Lewis was the chef and she made her famous fried chicken. Southern fried chicken is abundant in NYC. How could it not be with the history of black migration to NYC in the early 20th century? Harlem was chock a block full of fried chicken places. Charles Fried Chicken has recently relocated to the Upper West Side. That is reason enough to head uptown for me.
Learned something today. If you had asked me where to get a Rachel, I would have no clue despite living in NYC for most of my adult life. On the other hand, I have gone to a deli and asked them to make me a Reuben with turkey when I thought I was being mildly healthier for lunch. Never seen anything called a Rachel on a menu from what I can recall.
I really enjoyed my fried chicken at Hill Country Chicken in Aug 2019. That was my last meal in NYC before heading to the airport. Unfortunately it closed in March 2020 and hasn’t reopened.
I used to have a thread about Fried Chicken in Manhattan on CH. I have enjoyed fried chicken in many places- Georgia, Kentucky, and some fried chicken in Manhattan and other boroughs is excellent. Also, good Korean fried chicken in Koreatown.
I’m not sure why anyone would think good or amazing fried chicken can’t be found in NYC or north of the Mason Dixon line. We even have good fried chicken in Canada. Imagine that.
Not relocated - expanded, the original location is still open.
As @BKeats said, plenty of good chance. In every borough at this point, I’d venture. But for starters,
And also
Might be some interesting places around UCF, in the strip malls. At least that used to be the case.
But “at a conference” means somewhere in the Disney bubble (I just did that last month)…and far away from UCF or Winter Garden or anywhere that interesting food can be found.
Not 100% impossible, but it takes a lot of time, a car, and dedication to deal with the ungodly traffic (not least because I dont remember a time when I4 wasn’t torn up somewhere in Orlando)
Im a solid believer in terroir. So I personally would no more order Southern fried chicken in NY than I would try to find a Philly cheesesteak outside of Philly, a Cuban outside of Tampa or Miami, or expect to find a truly amazing bagel outside of NYC. You can, of course, find good examples. But they wont be the real deal.
That seems very limiting. Do you only eat Sichuan food in that province? People are mobile, and bring their food knowledge with them when they relocate. They’re also capable of learning to cook in styles far removed from their heritage.
I get what you’re going for here, but I cant agree. Bagels didn’t really originate as a “New York” food either. Living here in NYC, I’d starve (literally and culturally) if I only ate foods that are indigenous to the area. The terroir definitely puts a stamp on things and its always more fun to eat pasta when looking at the Colosseum in the background and trying our Italian out on the waitstaff. But, I’m not sure that “real deal” pasta cant be found in NYC. I’d say that the same goes for Southern Fried Chicken.
Plus the horizons of food are constantly expanding. Tex-Mex, not being real Mexican food, is a riff. Tex-Mex as interpreted in New York may well be some very cool new spin. I grew up loving New York pizza. Competitively good New York pizza can be had in Austin, but many other kinds, some pretty new, are fun, too. A local take on Neapolitan offers the classic, but the newer variations are just as good.
Wow. That’s a… statement, for sure.
If I ate like that (in a very personal interpretation of hyperlocal/hyper-authentic) I’d be stuck with exclusively eating pancakes, currywurst, liver with onions, apples & mashed potatoes, pork knuckle & kraut in Berlin all summer long 
Instead, I opt to visit the manifold restaurants, food stands & eateries run by Thai, Vietnamese, French, Spanish, Italian (Sardinian, Sicilian, Puglian, Tuscan, etc.), Portuguese, Polish, Austrian, Japanese, Georgian, Greek, Turkish, Lebanese, Syrian, etc etc immigrants. Their food is “real deal” enough for me.
I think that’s a solid misuse of the term “terroir.”
There are things where terroir matters - soil, weather, specific locational characteristics.
In all the examples you’ve mentioned, bagels are the only ones where there might even be an argument to be made, because some people believe it’s the water in NYC that makes the difference (and even that’s debatable - I think it’s more likely that people elsewhere think of Thomas’s as an acceptable bagel and so the bar for a real bagel shop is a lot lower).
What’s the “terroir” in southern fried chicken? Locally raised backyard chicken eating specific dirt? Or the technique of making it? If the people can travel, so can their food making knowledge with them.
What’s the “terroir” of a cuban in Miami vs at a deli run by Cubans in Jersey? Yeah, there will be a much higher incidence of good cubans to be found in Miami than Jersey, but that’s a numbers game, not “terroir.”
If this new definition of “terroir” is to eat the food of the people only in the place it and they are from, well, let’s close up all the curry shops in the UK, pizza places in NYC, and red sauce joints across the tri state because they are all sure missing that “terroir”
I’m probably not adding much to the discussion, but I’m thinking this might minimize the role of the quality of the ingredients.
I’ve valued fried chicken for a long time, in a lot of settings, and right now I think it might be easier to source quality chickens in places far removed from traditional fried chicken terroir. Then what?
I will say that there is a distinct difference in quality for breakfast rolls in Germany. Maybe it’s local patriotism, but I’ve found the best Brötchen to be had in the Rhineland - beating out Schrippen from Berlin or Semmeln from Bavaria.
Just like you can’t get a proper baguette outside of Paris. Maybe it really is the water?
That’s not terroir, that’s intent and technique. If someone from there moved to NYC and decided to start making specifically German breakfast rolls, I bet they’d be good.
Can’t compare apples and oranges. Costco croissants are not trying to be a Paris croissant - but you can find a fantastic croissant at a small bakery that is specifically focused on that outcome. (Or, even a chain - the late Maison Kayser for eg.)
If it’s the local water quality, how is that not terroir? I suppose it’s more “l’eau,” but intent or technique are the same for breakfast rolls
I’ve not had German breakfast rolls outside of the Rhineland that are up to par, but I’ve also never had any breakfast rolls made in NYC.
Also, I said nothing about croissants. We have a local amateur baker in town who makes The Best Bagels and Croissants outside of NYC/Paris. 
I was using croissants as another bread example of an item that plenty of “bad” versions are available, except it’s apples and oranges to compare one that isn’t actually trying to be a real croissant to. French croissant.
Similarly, comparing a German breakfast roll in Germany to a bread roll in the US that isn’t trying to be that.
I’ve lost count of how much bad naan I’ve eaten outside india - and that’s with people actually trying. (Never mind other kinds of indian breads.) But I wouldn’t use Stonefire as the yardstick either, because that’s not even trying to be real naan.
