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North American cuisine dinner
jambalaya with shrimp, ham, tomato, and andouille sausage :*
American cuisine (U.S.) is cuisine from the United States. The cuisine's history dates back from before the
colonial period with the
Native Americans, who used diverse cooking styles and ingredients. During the
European colonization period, the cooking techniques used changed and new ingredients were introduced from
Europe. The cuisine continued to expand and diversify into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created unique regional cuisines throughout the country. In addition to cookery,
cheese and wine play an important role in the cuisine. The wine industry is regulated by
American Viticultural Areas (AVA) (regulated appellation), similar to laws found in countries such as France and Italy. ::*
Midwestern American cuisines is a regional cuisine of the American
Midwest. It draws its culinary roots most significantly from the cuisines of
Central,
Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs and cultural diversity. :::*
Cuisine of Chicago :::*
Cuisine of North Dakota :::*
Cuisine of Omaha :::*
Cuisine of St. Louis ::*
Northeastern American cuisines :::*
Cuisine of New England comprises Northeastern U.S. cuisine, including the six states of
Connecticut,
Maine,
Massachusetts,
New Hampshire,
Rhode Island, and
Vermont. The
American Indians' cuisine became part of the cookery style that the early colonists brought with them. :::*
Cuisine of Philadelphia :::*
Cuisine of New Jersey :::*
Cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are available in New York City, both in and out of their various
ethnic neighborhoods. ::*
Cuisine of the Mid-Atlantic United States :::*
Cuisine of Pittsburgh ::*
Southern American cuisines are defined as the historical regional culinary form of states generally south of the
Mason–Dixon line dividing
Pennsylvania from
Maryland and
Delaware as well as along the
Ohio River, and extending west to Texas. See also
Soul food and
Cuisine of Kentucky. :::*
Cajun cuisine :::*
Floribbean cuisine :::*
Louisiana Creole cuisine is a style of cooking originating in
Louisiana that blends
French,
Spanish, and
Mexicans throughout the post-Columbian era. there is, however, a great diversity in this type of cuisine throughout the Southwestern states. :::*
New Mexican cuisine :::*
Texan cuisine :::*
Tex-Mex cuisine ::*
Western American cuisine can be distinct in various ways compared to the rest of the U.S. Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states. The concept of obtaining foods locally is increasingly influential, as is the concept of
sustainability. The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country, is important in the cuisine picture of the Western United States. :::*
California cuisine is a style of cuisine marked by an interest in
fusion (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients. See also:
Cuisine of California. :::*
Cuisine of California :::*
Hawaiian cuisine in modern times is a fusion of many cuisines brought by
multiethnic immigrants to the
Hawaiian Islands, particularly of
American,
Chinese,
Filipino,
Japanese,
Korean,
Polynesian and
Portuguese origins, including plant and animal food sources imported from around the world for agricultural use in Hawaii. Many local restaurants serve the ubiquitous
plate lunch featuring the
Asian staple, two scoops of rice, a simplified version of American
macaroni salad (consisting of
macaroni and
mayonnaise), and a variety of different toppings ranging from the
hamburger patty, a fried
egg, and
gravy of a
loco moco, Japanese style
tonkatsu or the traditional lu'au favorite,
kalua pig. :::*
Pacific Northwest cuisine is a North American cuisine of the states of
Oregon,
Washington and
Alaska, and the provinces of
British Columbia and the southern
Yukon. The cuisine reflects the ethnic makeup of the region, with noticeable influence from
Asian and
Native American traditions. :::*
Rocky Mountain cuisine ::*
Fusion cuisine :::*
Chinese American cuisine :::*
Greek-American cuisine :::*
Italian-American cuisine :::*
Euro-Asian cuisine :::*
New American cuisine :::*
Pizza in the United States ::* Other :::*
Fast food :::*
Barbecue :::*
Native American cuisine :::*
Cuisine of the Pennsylvania Dutch :::*
Puerto Rican cuisine :::*
Roadkill cuisine :::*
Soul food :::*
Tailgate party :::*
Tlingit cuisine :::*
United States military ration ::*Regional foods and cuisines :::*
California-style pizza :::*
Carne asada fries :::*
Chicago-style hot dog :::*
Chicago-style pizza :::*
Cincinnati chili :::*
Coney Island hot dog :::*
Fish fry :::*
Hot dog variations (U.S.) :::*
Italian beef :::*
Kansas City-style barbecue :::*
Lobster roll :::*
Lowcountry cuisine, traditionally associated with the
South Carolina Lowcountry and the Georgia coast :::*
Pig roast,
pig pickin' :::*
Mission burrito :::*
Maine lobster :::*
Manhattan clam chowder :::*
New England boiled dinner :::*
New England clam bake :::*
New England clam chowder :::*
New York-style pizza :::*
Philadelphia cheesesteak :::*
Santa Maria-style barbecue :::*
St. Louis-style barbecue :::*
St. Louis-style pizza :::*
White hot Image:Salmon Fish.JPG|
Salmon is widely available in the
Pacific Northwest. File:BBQ Food.jpg|Chicken, pork and corn cooking in a
barbecue smoker Image:Quail 07 bg 041506.jpg|New England
clam chowder Image:Pizzeria Uno Chicago-style deep-dish pizza.jpg|
Chicago-style deep-dish pizza from the original
Pizzeria Uno location :*
Bermudian cuisine :*
Canadian cuisine varies widely from depending on the regions of the country. The former Canadian prime minister
Joe Clark has been paraphrased to have noted, "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord ("open sandwish" in Swedish)." The traditional cuisine of
English Canada related to
British cuisine while the traditional cuisine of
French Canada has evolved from 16th-century
French cuisine and the winter provisions for the
fur traders. Waves of immigration in the 19th, 20th and 21st centuries from
Central Europe,
Southern Europe,
Eastern Europe and
Asia affected the cuisines of different regions. Common contenders as the Canadian
national food include
poutine and
butter tarts. The province of Quebec is the world's largest producer of
maple syrup. The sugar maple's leaf is depicted on the country's flag. File:Flickr bokchoi-snowpea 4266923676--Roast peameal bacon.jpg|
Canadian bacon, or peameal bacon, prepared from center-cut boneless pork loin File:BeaverTail pastry Ottawa.jpg|
Beavertail, a fried dough pastry from
Quebec resembling the tail of a
beaver, a Canadian symbol File:FishAndBrewisWithScrunchions.jpg|
Fish and brewis with scrunchions, a traditional
Newfoundland meal consisting of
codfish and
hard bread or
hard tack Maple syrup.jpg|A bottle of
maple syrup from
Quebec, Canada ::*
Cuisine of Quebec – Quebec is home to many unique dishes and products. Its most famous are its
tourtières (meat pies),
pea soup,
baked beans,
cretons,
ham dishes,
maple,
Pouding chômeur and "tire Ste-Catherine" (
St. Catherine's taffy).
poutine is made with
french fries,
curds and
gravy. ::*
Cuisine of the Maritime Provinces – the
Maritimes region of Canada has some unique foods from the
Acadians,
First Nations and English settlers groups. Many of these dishes use seafood and/or vegetables that were easy to preserve during the winter. ::*
Cuisine of Toronto – Toronto's is a large city with significant multicultural diversity due to recent
immigration. As such, cuisines from around the world can be found there. Different ethnic neighborhoods throughout the city focus on specific cuisines. ::*Some of Canada's regional foods: :::*
Fish and brewis :::*
Flipper pie :::*
Jiggs dinner :::*
Montreal-style bagel :::*
Montreal-style smoked meat :::*
Nanaimo bar :::*
Oka cheese :::*
Oreilles de crisse :::*
Poutine :::*
Sushi pizza :::*
Toutin :::*
Yellow pea soup. :*
Greenlandic cuisine :: stuffed with
jack cheese and breaded with corn
masa flour. This is a Mexican dish that originated in the city of
Puebla. :*
Mexican cuisine – Mexican food varies by region because of
Mexico's large size and diversity, different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and
ostrich production and meat dishes, in particular the well-known
arrachera cut. The food staples of Mexican cuisine are typically corn and beans. Corn is used to make
masa, a dough for
tamales,
tortillas,
gorditas, and many other corn-based foods. Corn is also eaten fresh, as
corn on the cob and as a component of a number of dishes.
Squash and
chili peppers also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the
rosca de miel, a bundt-like cake, and in beverages such as
balché. Mexican cuisine was added by UNESCO to its lists of the world's "
Intangible Cultural Heritage of Humanity". ::* By region ::::Mexico's six regions differ greatly in their cuisines. In the
Yucatán,
achiote seasoning is commonly used, which is a sweet red sauce with a slight peppery flavor, made from seeds of the tropical annatto plant and sour orange. In contrast, the
Oaxacan region is known for its savory tamales, moles, and simple
tlayudas, while the mountainous regions of the West (
Jalisco, etc.) are known for goat
birria (goat in a spicy tomato-based sauce). s made with
carnitas filling ::::Central Mexico's cuisine is influenced by the rest of the country, and also has unique dishes such as
barbacoa,
pozole,
menudo and
carnitas. ::::Southeastern Mexico is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the
Gulf of Mexico, the latter having a famous reputation for its fish dishes,
à la veracruzana. ::::In
pueblos or villages, there are also more exotic dishes, cooked in the
Aztec or
Mayan style (known as
comida prehispánica) with ingredients ranging from
iguana to
rattlesnake,
deer,
spider monkey,
chapulines,
ant eggs, and other kinds of insects. ::::More recently,
Baja Med cuisine has developed in
Tijuana and elsewhere in
Baja California, combining Mexican with Mediterranean flavors. ::::Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on
mango or
tamarind, and very often served with
serrano-chili-blended soy sauce, or complemented with
habanero and
chipotle peppers. ::*Regional foods :::*
Carne asada, thin or thick pieces of meat, usually beef, that is often marinated and served whole or chopped :::*
Chipotle, a smoke-dried
jalapeño chili pepper :::*
Chocolate: The word
chocolate originated in Mexico's
Aztec cuisine, derived from the
Nahuatl word
xocolatl. Chocolate was first drunk rather than eaten. In the past, the
Maya civilization grew cacao trees and used the cacao seeds it produced to make a frothy, bitter drink. The drink, called
xocoatl, was often flavored with
vanilla,
chili pepper, and achiote (also known as
annatto). Chocolate was also historically used as a form of currency. Today chocolate is used in a wide array of Mexican foods, from
savory dishes such as
mole to traditional Mexican style
hot chocolate and
champurrados, both of which are prepared with a
molinillo. File:Caldo de res mexican food (cropped).jpg|
Caldo de res is a Mexican dish made with corn, green beans, potatoes, carrots, cabbage and
cilantro. File:Chapulines de Oaxaca.jpg|Chapulines, (roasted
grasshoppers), for sale in
Oaxaca, Mexico :*
Mexican wine == Caribbean cuisine ==