Zachary Taylor, the 12th President of the United States, is often remembered for his leadership as a general during the Mexican-American War and his brief yet impactful presidency.
However, lesser-known aspects of his life, such as his favorite foods, provide a fascinating glimpse into the man behind the military and political accomplishments.
One such dish is Calas, a delightful treat rooted in Creole culinary tradition that reflects Taylor’s Southern heritage and taste for simple yet flavorful fare.
Old Rough and Ready
Zachary Taylor was born on November 24, 1784, in Orange County, Virginia, but his upbringing in Kentucky and Louisiana deeply influenced his character and tastes. Known as “Old Rough and Ready” due to his no-nonsense demeanor and battlefield prowess, Taylor was a career military man who served his country for over 40 years.
His military successes, particularly during the Mexican-American War, catapulted him to national prominence and eventually led to his election as president in 1848.
Taylor’s presidency was brief, lasting only 16 months before his untimely death in July 1850. Despite his short time in office, he made significant contributions, including his firm stance against the expansion of slavery into the newly acquired territories from the Mexican-American War.
His leadership style was marked by a focus on unity and pragmatism, qualities that also resonated in his personal life and preferences, including his choice of food.
Presidency and Major Accomplishments
Election and Inauguration: The Unexpected President
Zachary Taylor’s rise to the presidency was as unexpected as it was swift. Despite having no prior political experience, his status as a national hero following the Mexican-American War made him an appealing candidate for the Whig Party.
In the 1848 election, Taylor won the presidency, defeating Democratic candidate Lewis Cass. His inauguration on March 5, 1849, marked the beginning of a presidency that would be short but significant.
Slavery and the Territories: A Firm Stance
One of the most pressing issues during Taylor’s presidency was the debate over the expansion of slavery into the newly acquired territories from the Mexican-American War. Although Taylor himself was a slaveholder, he took a surprisingly strong stance against the spread of slavery into the West.
He opposed the introduction of slavery into the new territories of California and New Mexico, advocating for their admission to the Union as free states.
This position put him at odds with many Southern leaders and even members of his own party, who were staunch supporters of slavery’s expansion.
The Compromise of 1850: A Turning Point
Taylor’s presidency reached a critical point with the Compromise of 1850, a series of bills aimed at resolving the tensions between free and slave states. Taylor opposed the compromise, particularly its provision for the possible extension of slavery into the new territories.
He believed that the territories should be admitted as states without delay, leaving the decision on slavery to the residents. Taylor’s refusal to support the compromise contributed to the growing sectional divide in the country, though he did not live to see its final passage.
A Sudden End: The Death of a President
Zachary Taylor’s presidency came to an abrupt end on July 9, 1850, when he died suddenly after a brief illness. His death, just 16 months into his term, shocked the nation.
Taylor’s passing led to the ascension of his vice president, Millard Fillmore, who would go on to sign the Compromise of 1850 into law.
Taylor’s legacy as a president is often overshadowed by the brevity of his term, but his firm stance on key issues, particularly slavery, left a lasting impact on the nation’s trajectory.
What Are Calas? A Taste of Creole Tradition
Calas are a traditional Creole dish hailing from New Orleans, consisting of sweet, deep-fried rice fritters.
These delightful treats are made by combining cooked rice with eggs, sugar, flour, and spices, then frying the mixture to create a golden, crispy exterior with a soft, fluffy interior. The fritters are typically dusted with powdered sugar and enjoyed either as a breakfast dish or a sweet snack.
The origins of Calas date back to the 18th century, rooted in the culinary traditions of enslaved Africans who brought their rice-based cooking methods to the New World. The name “Calas” is believed to derive from the African word “kárà,” meaning fried cake.
Over time, this dish became a staple in Creole households, particularly among the Black women who sold them on the streets of New Orleans, calling out “Calas, belles calas!” as they walked through the city’s French Quarter.
Calas were especially popular in the 19th century, often served hot and fresh in the morning as a convenient and satisfying way to start the day. Although their popularity waned in the 20th century, they have experienced a resurgence in recent years as part of the broader revival of interest in traditional Creole cuisine.
Today, Calas are celebrated not only for their delicious taste but also for their rich cultural heritage, representing a unique blend of African, French, and Spanish culinary influences that define the Creole food tradition.
Taylor’s Connection to Calas
Before his presidency, Taylor lived in Louisiana, where he was exposed to the rich and diverse culinary traditions of the region. He was documented as having been fond of the regional rice fritter delicacy of Calas.
The simplicity and comfort of Calas made them a fitting choice for a man who, despite his high-ranking position, preferred unpretentious and hearty meals.
Calas
Ingredients
- 1 cup cooked rice
- 2 eggs beaten
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the cooked rice, beaten eggs, sugar, salt, nutmeg, and vanilla extract. Mix until well combined.
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the rice mixture, stirring until a thick batter forms.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
- Drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry each fritter for 2-3 minutes on each side or until golden brown and crispy.
- Remove the Calas from the oil using a slotted spoon and drain them on paper towels.
- Dust the hot Calas with powdered sugar and serve immediately, either as a breakfast treat or a delightful dessert.
Video
Notes
- Calas are best enjoyed fresh and hot, but they can be reheated in the oven if needed.
- For a traditional touch, you can add a splash of rum or a bit of lemon zest to the batter for an extra layer of flavor.