This is a list of cuisines of the Americas. A cuisine is a characteristic style of cooking practices and traditions,"Cuisine." Thefreedictionary.com. Accessed June 2011. often associated with a specific culture. The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. However, traditional European cuisine has been adapted with the addition of local ingredients, and many techniques have been added to the tradition as well.
North American cuisine North American cuisine
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 foodstuffsCrook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." (abstract). The Ohio Library and Information Network. Accessed July 2011. and cultural diversity."Michigan/Great Lakes Region." Community Based Food and Farming. Sustainable Agriculture and Food Systems at Michigan State University . Accessed July 2011. 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,Beggs, Cindy, Gipson, Bridget, Shaw, Sherrie. "Cajun and Creole Cuisine." University of West Florida. Accessed July 2011. Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, African, and general Southern cuisine. Lowcountry cuisine Cuisine of Kentucky Cuisine of New Orleans Southwestern American cuisine is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, (cached version). Ed101.bu.edu . Accessed July 2011. 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."Western USA." Allrecipes.com. Accessed July 2011. 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."Cuisine of the West Coast." Allrecipes.com. Accessed July 2011. The concept of obtaining foods locally is increasingly influential, as is the concept of sustainability."Pacific Northwest Cuisine." Lifeintheusa.com . Accessed July 2011. The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country,"Navajo Food." Navajo-arts.com. Accessed July 2011. is important in the cuisine picture of the Western United States. The CBS Interactive Business Network. Accessed July 2011. 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."The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States Greenwood Publishing Group, 2007 , 440, page 212 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.A taste of Seattle: A Pacific Northwest culinary pilgrimage Janis Cooke Newman, San Francisco Chronicle, 10-21-01 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
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 sandwich' in Swedish)." Also published as "Canadian cuisine a smorgasbord of regional flavours" 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."Maple Syrup." Ontario Ministry of Agriculture, Food and Rural Affairs. Accessed July 2011. The sugar maple's leaf is depicted on the country's flag.
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).
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
Mexican cuisine – Mexican food varies by region because of Mexico's large size"Guide to Traditional Mexican Cooking." Flavoursofmexico.net . Accessed July 2011. 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).
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.