The bisque is poured over a lobster claw and crawfish at the Oakroom of the Seelbach Hilton. The bowl, without liquid but containing the shelled lobster claw and crawfish, is brought to the table. Then the server pours the steaming bisque over the seafood from a silver pitcher. Traditionally lamb is included along with whatever cuts of pork, veal, beef and poultry might be available. Native vegetables such as corn, okra, lima beans and green beans are tossed into the pot too.
Heat comes from liberal application of black pepper.
The origin of the name is obscure. If this is true, then it's appropriate that Mark's Feed Store, famous for barbecue, is also a good bet for a cup or bowl of burgoo. Pulled pork, chicken and beef not used for sandwiches find their way into the mix, as well as corn, okra, bell peppers, onions and lima beans. To add depth of flavor, the broth is seasoned with Distiller's Select Ultra Reserve bourbon, aged 18 years and finished for two years in French oak barrels previously used for aging cognac. The xochitl soup at Ernesto's Mexican Restaurant, for example, is made with chicken, avocado, rice, tortilla chips and topped with pico de gallo.