This is a list of cuisines of the Americas. A

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

is a characteristic style of

cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vario ...

practices and traditions, often associated with a specific

culture Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups ...

. The cuisines found across North and South America are based on the cuisines of the countries from which the

immigrant Immigration is the international movement of people to a destination country of which they are not natives or where they do not possess citizenship in order to settle as permanent residents or naturalized citizens. Commuters, tourists, ...

peoples came, primarily

Europe Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia ...

. 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 :*

Canadian cuisine Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their own culinary traditions in what is now Canada since time immemorial. The adve ...

varies widely from depending on the regions of the country. The former Canadian prime minister

Joe Clark Charles Joseph Clark (born June 5, 1939) is a Canadian statesman, businessman, writer, and politician who served as the 16th prime minister of Canada from 1979 to 1980. Despite his relative inexperience, Clark rose quickly in federal polit ...

has been paraphrased to have noted: "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord." Also published as
Canadian cuisine a smorgasbord of regional flavours
The traditional cuisine of

English Canada Canada comprises that part of the population within Canada, whether of British origin or otherwise, that speaks English. The term ''English Canada'' can also be used for one of the following: #Describing all the provinces of Canada tha ...

related to

British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies. ** Britishness, the British identity and common culture * British English, ...

cuisine while the traditional cuisine of

French Canada French Canadians (referred to as Canadiens mainly before the twentieth century; french: Canadiens français, ; feminine form: , ), or Franco-Canadians (french: Franco-Canadiens), refers to either an ethnic group who trace their ancestry to Fre ...

has evolved from 16th-century

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

and the winter provisions for the

fur traders The fur trade is a worldwide industry dealing in the acquisition and sale of animal fur. Since the establishment of a world fur market in the early modern period, furs of boreal, polar and cold temperate mammalian animals have been the most ...

. Waves of immigration in the 19th, 20th and 21st centuries from

Central Europe Central Europe is an area of Europe between Western Europe and Eastern Europe, based on a common historical, social and cultural identity. The Thirty Years' War (1618–1648) between Catholicism and Protestantism significantly shaped the a ...

Southern Europe Southern Europe is the southern region of Europe. It is also known as Mediterranean Europe, as its geography is essentially marked by the Mediterranean Sea. Definitions of Southern Europe include some or all of these countries and regions: Alb ...

Eastern Europe Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whi ...

and

Asia Asia (, ) is one of the world's most notable geographical regions, which is either considered a continent in its own right or a subcontinent of Eurasia, which shares the continental landmass of Afro-Eurasia with Africa. Asia covers an are ...

has affected the cuisines of different regions. Common contenders as the Canadian national food include

poutine Poutine () is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding it ...

and

butter tart A butter tart (french: tarte au beurre) is a type of small pastry tart highly regarded in Canadian cuisine. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a c ...

s. The province of Quebec in Canada is the world's largest producer of

maple syrup Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple tr ...

. The sugar maple's leaf is depicted on the country's flag. File:Flickr bokchoi-snowpea 4266923676--Roast peameal bacon.jpg,

Canadian bacon ''Canadian Bacon'' is a 1995 comedy film written, produced, and directed by Michael Moore which satirizes Canada–United States relations along the Canada–United States border. The film stars an ensemble cast featuring Alan Alda, John Candy ...

, or peameal bacon, prepared from center-cut boneless pork loin File:BeaverTail pastry Ottawa.jpg, BeaverTail, a fried dough pastry from

Quebec Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirte ...

resembling the tail of a

beaver Beavers are large, semiaquatic rodents in the genus ''Castor'' native to the temperate Northern Hemisphere. There are two extant species: the North American beaver (''Castor canadensis'') and the Eurasian beaver (''C. fiber''). Beavers a ...

, a Canadian symbol File:FishAndBrewisWithScrunchions.jpg,

Fish and brewis Fish and brewis (pronounced "brews") is a traditional Newfoundland meal consisting of cod and hard bread or hard tack. With the abundance of cod around the coasts of Newfoundland and Labrador it became synonymous with many Newfoundland household ...

with scrunchions, a traditional

Newfoundland Newfoundland and Labrador (; french: Terre-Neuve-et-Labrador; frequently abbreviated as NL) is the easternmost province of Canada, in the country's Atlantic region. The province comprises the island of Newfoundland and the continental region ...

meal consisting of

codfish Cod is the common name for the demersal fish genus ''Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not calle ...

and ''hard bread'' or '' hard tack'' Maple syrup.jpg, A bottle of

from

, Canada ::*

Cuisine of Quebec The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians. Québec's cuisine is descended from 16th-century French cu ...

- Quebec is home to many unique dishes and products. Its most famous are its

tourtière Tourtière (, ) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas ''réveillon'' and New ...

s (meat pies),

pea soup Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of pe ...

baked beans Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned ...

, cretons,

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham ...

dishes,

maple ''Acer'' () is a genus of trees and shrubs commonly known as maples. The genus is placed in the family Sapindaceae.Stevens, P. F. (2001 onwards). Angiosperm Phylogeny Website. Version 9, June 2008 nd more or less continuously updated since h ...

, Pouding chômeur and "tire Ste-Catherine" ( St. Catherine's taffy). OriginalPoutineLaBanquise

::* Cuisine of the Maritime Provinces - the

Maritimes The Maritimes, also called the Maritime provinces, is a region of Eastern Canada consisting of three provinces: New Brunswick, Nova Scotia, and Prince Edward Island. The Maritimes had a population of 1,899,324 in 2021, which makes up 5.1% of C ...

region of Canada has some unique foods from the

Acadians The Acadians (french: Acadiens , ) are an ethnic group descended from the French who settled in the New France colony of Acadia during the 17th and 18th centuries. Most Acadians live in the region of Acadia, as it is the region where the de ...

First Nations First Nations or first peoples may refer to: * Indigenous peoples, for ethnic groups who are the earliest known inhabitants of an area. Indigenous groups *First Nations is commonly used to describe some Indigenous groups including: **First Natio ...

and English settlers groups. Many of these dishes use seafood and/or vegetables that were easy to preserve during the winter. ::*

Cuisine of Toronto The cuisine of Toronto reflects Toronto's size and multicultural diversity. Ethnic neighbourhoods throughout the city focus on specific cuisines, such as authentic Chinese and Vietnamese found in the city's Chinatowns, Korean in Koreatown, G ...

- Toronto's is a large city with significant multicultural diversity due to recent

immigration Immigration is the international movement of people to a destination country of which they are not natives or where they do not possess citizenship in order to settle as permanent residents or naturalized citizens. Commuters, tourists, ...

. 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: :::*

:::*

Flipper pie Flipper pie is a traditional Eastern Canadian meat pie made from harp seal flippers. It is similar to a pot pie in that the seal flippers are cooked with vegetables in a thick sauce and then covered with pastry. It is specific to the province o ...

:::*

Jiggs dinner Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in Newfoundland. Corned beef and cabbage was the favorite meal of Jiggs, the central character in the popular, long-running c ...

:::*

Montreal-style bagel The Montreal-style bagel or Montreal bagel (sometimes beigel; yi, בײגל, translit=beygl; french: Bagel de Montréal) is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, which also cont ...

:::*

Montreal-style smoked meat Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: ''smoked-meat''; sometimes ''viande fumée'' or even ''bœuf mariné'': Literally “marinated beef”) is a type of kosher-style deli meat product made ...

:::* Nanaimo bar :::*

Oka cheese Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada. The cheese is named after the town. It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a c ...

:::* Oreilles de crisse :::*

Poutine Poutine () is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding it ...

:::*

Sushi pizza Sushi pizza is a Canadian dish that originated from Toronto and a fusion of sushi and pizza often served in the Greater Toronto Area, invented by Kaoru Ohsada no later than May 1993 as a Nami Japanese Seafood Restaurant chef. It uses a slight ...

:::* Toutin :::* Yellow pea soup. Sirloin steak

American cuisine American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures a ...

(USA) – 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 The historical phenomenon of colonization is one that stretches around the globe and across time. Ancient and medieval colonialism was practiced by the Phoenicians, the Greeks, the Turks, and the Arabs. Colonialism in the modern sense be ...

period, the cooking techniques used changed and new ingredients were introduced from

. 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 Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

and wine play an important role in the cuisine. The wine industry is regulated by

American Viticultural Area An American Viticultural Area (AVA) is a designated wine grape-growing region in the United States, providing an official appellation for the mutual benefit of wineries and consumers. Winemakers frequently want their consumers to know about t ...

s (AVA) (regulated appellation), similar to those laws found in countries such as France and Italy. ::* Midwestern American cuisines is a regional cuisine of the American

Midwest The Midwestern United States, also referred to as the Midwest or the American Midwest, is one of four Census Bureau Region, census regions of the United States Census Bureau (also known as "Region 2"). It occupies the northern central part of ...

. It draws its culinary roots most significantly from the cuisines of

Central Central is an adjective usually referring to being in the center of some place or (mathematical) object. Central may also refer to: Directions and generalised locations * Central Africa, a region in the centre of Africa continent, also known a ...

Northern Northern may refer to the following: Geography * North, a point in direction * Northern Europe, the northern part or region of Europe * Northern Highland, a region of Wisconsin, United States * Northern Province, Sri Lanka * Northern Range, a r ...

and Eastern Europe, and is influenced by regionally and locally grown foodstuffs and cultural diversity. :::*

Cuisine of Chicago The culture of Chicago, Illinois is known for the invention or significant advancement of several performing arts, including improvisational comedy, house music, industrial music, blues, hip hop, gospel, jazz, and soul. The city is known for i ...

:::*

Cuisine of North Dakota The Cuisine of North Dakota differs from average Midwestern cuisine in a number of ways. Though much of the Midwest has strong German influences, North Dakota also has strong influence from Norway as well as the many ethnic Germans from Rus ...

:::* Cuisine of Omaha :::*

St. Louis cuisine St. Louis cuisine is the culinary culture of the Greater St. Louis area, which comprises and completely surrounds the independent city of St. Louis (its principal city) and includes parts of both the U.S. states of Missouri and Illinois. Hist ...

::* Northeastern American cuisines :::*

Cuisine of New England New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampan ...

comprises Northeastern U.S. cuisine, including the six states of

Connecticut Connecticut () is the southernmost state in the New England region of the Northeastern United States. It is bordered by Rhode Island to the east, Massachusetts to the north, New York (state), New York to the west, and Long Island Sound to the ...

Maine Maine () is a state in the New England and Northeastern regions of the United States. It borders New Hampshire to the west, the Gulf of Maine to the southeast, and the Canadian provinces of New Brunswick and Quebec to the northeast and nor ...

Massachusetts Massachusetts (Massachusett: ''Muhsachuweesut Massachusett_writing_systems.html" ;"title="nowiki/> məhswatʃəwiːsət.html" ;"title="Massachusett writing systems">məhswatʃəwiːsət">Massachusett writing systems">məhswatʃəwiːsət'' En ...

New Hampshire New Hampshire is a U.S. state, state in the New England region of the northeastern United States. It is bordered by Massachusetts to the south, Vermont to the west, Maine and the Gulf of Maine to the east, and the Canadian province of Quebec t ...

Rhode Island Rhode Island (, like ''road'') is a U.S. state, state in the New England region of the Northeastern United States. It is the List of U.S. states by area, smallest U.S. state by area and the List of states and territories of the United States ...

, and

Vermont Vermont () is a U.S. state, state in the northeast New England region of the United States. Vermont is bordered by the states of Massachusetts to the south, New Hampshire to the east, and New York (state), New York to the west, and the Provin ...

. The American Indians cuisine became part of the cookery style that the early colonists brought with them. :::*

Cuisine of Philadelphia The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become associated with the city. Invented in Philadelphia in the 1930s, the cheesesteak is the most well kn ...

:::*

Cuisine of New Jersey The cuisine of New Jersey is derived from the state's long immigrant history and its close proximity to both New York City and Philadelphia. Due to its geographical location, New Jersey can generally be divided by New York City cuisine in the n ...

:::*

Cuisine of New York City The 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 well represented in New York, both within and outside the various ethnic ...

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 The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely ...

:::* Cuisine of Pittsburgh ::* Southern American cuisines are defined as the historical regional culinary form of states generally south of the

Mason–Dixon line The Mason–Dixon line, also called the Mason and Dixon line or Mason's and Dixon's line, is a demarcation line separating four U.S. states, forming part of the borders of Pennsylvania, Maryland, Delaware, and West Virginia (part of Virginia ...

dividing

Pennsylvania Pennsylvania (; ( Pennsylvania Dutch: )), officially the Commonwealth of Pennsylvania, is a state spanning the Mid-Atlantic, Northeastern, Appalachian, and Great Lakes regions of the United States. It borders Delaware to its southeast, ...

from

Maryland Maryland ( ) is a state in the Mid-Atlantic region of the United States. It shares borders with Virginia, West Virginia, and the District of Columbia to its south and west; Pennsylvania to its north; and Delaware and the Atlantic Ocean t ...

and

Delaware Delaware ( ) is a state in the Mid-Atlantic region of the United States, bordering Maryland to its south and west; Pennsylvania to its north; and New Jersey and the Atlantic Ocean to its east. The state takes its name from the adjacent ...

as well as along the

Ohio River The Ohio River is a long river in the United States. It is located at the boundary of the Midwestern and Southern United States, flowing southwesterly from western Pennsylvania to its mouth on the Mississippi River at the southern tip of ...

, and extending west to Texas. See also:

Soul food Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States.Soul Food originated with the foods that were given to enslaved Black people by their white owners on Souther ...

and Cuisine of Kentucky. :::*

Cajun cuisine Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun– Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish ...

:::*

Floribbean cuisine The arrival of several waves of Hispanic, and other Caribbean, immigrants to Florida since the late 1800s has played an important role in the development of Floribbean cuisine. The use of seafood, as well as of Asian and Caribbean ingredients and ...

:::*

Louisiana Creole cuisine Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as in ...

is a style of cooking originating in

Louisiana Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is bord ...

that blends

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

,Beggs, Cindy, Gipson, Bridget, Shaw, Sherrie
"Cajun and Creole Cuisine."University of West Florida
Accessed July 2011.

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

Portuguese Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portu ...

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...

Asian Indian Indian Americans or Indo-Americans are citizens of the United States with ancestry from India. The United States Census Bureau uses the term Asian Indian to avoid confusion with Native Americans, who have also historically been referred t ...

, Native American, African, and general Southern cuisine. :::*

Lowcountry cuisine Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identit ...

:::* Cuisine of Kentucky :::*

Cuisine of New Orleans The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are comm ...

::* 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,

cowboy A cowboy is an animal herder who tends cattle on ranches in North America, traditionally on horseback, and often performs a multitude of other ranch-related tasks. The historic American cowboy of the late 19th century arose from the '' vaqu ...

s, Native Americans, and

Mexicans Mexicans ( es, mexicanos) are the citizens of the United Mexican States. The most spoken language by Mexicans is Spanish, but some may also speak languages from 68 different Indigenous linguistic groups and other languages brought to Mexi ...

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 Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including ...

:::*

Tex-Mex cuisine Tex-Mex cuisine (from the words ''Texan'' and ''Mexican'') is an American cuisine that derives from the culinary creations of the ''Tejano'' people of Texas. It has spread from border states such as Texas and others in the Southwestern United ...

::* 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 Specific definitions of sustainability are difficult to agree on and have varied in the literature and over time. The concept of sustainability can be used to guide decisions at the global, national, and individual levels (e.g. sustainable livi ...

. 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 California cuisine is a food movement that originated in California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region. The food is hi ...

is a style of cuisine marked by an interest in

fusion Fusion, or synthesis, is the process of combining two or more distinct entities into a new whole. Fusion may also refer to: Science and technology Physics *Nuclear fusion, multiple atomic nuclei combining to form one or more different atomic nucl ...

(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 The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii (300 AD-1778), Polynesian voyagers brough ...

in modern times is a fusion of many cuisines brought by multiethnic immigrants to the

Hawaiian Islands The Hawaiian Islands ( haw, Nā Mokupuni o Hawai‘i) are an archipelago of eight major islands, several atolls, and numerous smaller islets in the North Pacific Ocean, extending some from the island of Hawaii in the south to northernmost ...

, particularly of

American American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, pe ...

, Chinese,

Filipino Filipino may refer to: * Something from or related to the Philippines ** Filipino language, standardized variety of 'Tagalog', the national language and one of the official languages of the Philippines. ** Filipinos, people who are citizens of th ...

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

Polynesia Polynesia () "many" and νῆσος () "island"), to, Polinisia; mi, Porinihia; haw, Polenekia; fj, Polinisia; sm, Polenisia; rar, Porinetia; ty, Pōrīnetia; tvl, Polenisia; tkl, Polenihia (, ) is a subregion of Oceania, made up of ...

n and

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 The plate lunch ( haw, pā mea ʻai) is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. However, the pan-Asian influence on Hawaiian cuisine, and its roots in the Japanese bento, make the plate lunch unique ...

featuring the Asian staple, two scoops of rice, a simplified version of American

macaroni salad Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picni ...

(consisting of

macaroni Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machine ...

and

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tarta ...

), and a variety of different toppings ranging from the

hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, ...

patty, a fried egg, and

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...

of a

Loco Moco Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, tofu ...

, Japanese style

tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other ...

or the traditional lu'au favorite, kalua pig. :::*

Pacific Northwest cuisine Pacific Northwest cuisine is a North American cuisine of the states of Oregon, Washington and Alaska, as well as the province of British Columbia and the southern portion of the territory of Yukon, reflecting the ethnic makeup of the regi ...

is a North American cuisine of the states of

Oregon Oregon () is a U.S. state, state in the Pacific Northwest region of the Western United States. The Columbia River delineates much of Oregon's northern boundary with Washington (state), Washington, while the Snake River delineates much of it ...

Washington Washington commonly refers to: * Washington (state), United States * Washington, D.C., the capital of the United States ** A metonym for the federal government of the United States ** Washington metropolitan area, the metropolitan area centered o ...

and

Alaska Alaska ( ; russian: Аляска, Alyaska; ale, Alax̂sxax̂; ; ems, Alas'kaaq; Yup'ik: ''Alaskaq''; tli, Anáaski) is a state located in the Western United States on the northwest extremity of North America. A semi-exclave of the U ...

, and the provinces of

British Columbia British Columbia (commonly abbreviated as BC) is the westernmost province of Canada, situated between the Pacific Ocean and the Rocky Mountains. It has a diverse geography, with rugged landscapes that include rocky coastlines, sandy beaches, for ...

and the southern

Yukon Yukon (; ; formerly called Yukon Territory and also referred to as the Yukon) is the smallest and westernmost of Canada's three territories. It also is the second-least populated province or territory in Canada, with a population of 43,964 as ...

. The cuisine reflects the ethnic makeup of the region, with noticeable influence from Asian and Native American traditions. :::*

Rocky Mountain cuisine Rocky Mountain cuisine is a cuisine of Alberta and British Columbia in Canada; Idaho, Colorado, Wyoming, Utah and Montana in the United States. Some distinguishing dishes include bison and Rocky Mountain oysters, or prairie oysters as they are kno ...

::*

Fusion cuisine Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of ...

:::*

Chinese American cuisine American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those ...

:::* Greek-American cuisine :::*

Italian-American cuisine Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants ...

:::* Euro-Asian cuisine :::*

New American cuisine New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized Cuisine of the United States, cooking predominantly served at upscale fine dining restaurants in the United States, originat ...

:::*

Pizza in the United States Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both in popularity and regional spread after soldiers stationed in It ...

::* Other :::*

Fast food Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredie ...

:::*

Barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke ...

:::*

Native American cuisine Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods ...

:::*

Cuisine of the Pennsylvania Dutch Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the lan ...

:::*

Puerto Rican cuisine Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. History Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, an ...

:::*

Roadkill cuisine Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads. It is a practice engaged in by a small subculture in the United States, southern Canada, the United Kingdom, and other Western countries as well ...

:::*

Tailgate party A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating, which primarily takes place in the United States and Canada, often involves consuming alcoholic beverages while barbecuing and grilling food. T ...

:::*

Tlingit cuisine The food of the Tlingit people, an indigenous people from Alaska, British Columbia, and the Yukon, is a central part of Tlingit culture, and the land is an abundant provider. A saying amongst the Tlingit is that "When the tide goes out the t ...

:::* United States military ration ::*Regional foods and cuisines

:::*

California-style pizza California-style pizza (also known as California pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef E ...

:::*

Carne asada fries Carne asada fries are a local specialty found on the menus of restaurants primarily in the American Southwest, including San Diego, where it originated. The dish is also served at Petco Park and Dodger Stadium. By 2015, fast food chain Del Taco ...

:::*

Chicago-style hot dog A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pick ...

:::*

Chicago-style pizza Chicago-style pizza is pizza prepared according to several different styles developed in Chicago, widely referred to simply as deep dish pizza due to its cooking style. The pan in which it is baked gives the pizza its characteristically high edg ...

:::*

Cincinnati chili Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. In 2013, ''Smithsonian'' named one ...

:::*

Coney Island hot dog A Coney Island hot dog, Coney dog, or Coney is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. It is often offered as part of a menu of classic American "diner" dishes and often at Coney Island restaurants. It i ...

:::*

Fish fry A fish fry is a meal containing battered or breaded fried fish. It usually also includes french fries, coleslaw, macaroni salad, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert. Some Native American versions are cooked by coatin ...

:::* Hot dog variations (U.S.) :::*

Italian beef An Italian beef sandwich, originating in Chicago, is composed of thin slices of seasoned roast beef, simmered and served on a long French roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's prefer ...

:::*

Kansas City-style barbecue Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat originating from Kansas City in the early 20th century. Henry Perry is credited as the originator of the style, as two of the oldest Kansas City-s ...

:::*

Lobster roll A lobster roll is a dish native to New England. It is made of lobster meat served on a grilled hot dog-style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacin ...

:::*

, traditionally associated with the

South Carolina Lowcountry The Lowcountry (sometimes Low Country or just low country) is a geographic and cultural region along South Carolina's coast, including the Sea Islands. The region includes significant salt marshes and other coastal waterways, making it an impor ...

and the Georgia coast :::*

Pig roast A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. Pig roasts, under a variety of names, are a common traditional celebration event in many places including the Philippines, Puerto Rico and Cub ...

Pig pickin' A pig pickin' (also known as rolling a pig, pig pull, hog roast, pig roast or, among the Cajun, "cochon de lait") is a type of party or gathering held primarily in the American South which involves the barbecuing of a whole hog (the castrat ...

:::* Mission burrito :::*

Maine lobster The American lobster (''Homarus americanus'') is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Cana ...

:::*

Manhattan clam chowder Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were us ...

:::*

New England boiled dinner A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. The leftovers are traditionally diced and f ...

:::*

New England clam bake The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredien ...

:::*

New England clam chowder Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were us ...

:::*

New York-style pizza New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide Pizza by the slice, slices Take-out, to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough be ...

:::* Philadelphia cheesesteak :::*

Santa Maria Style BBQ Santa Claus, also known as Father Christmas, Saint Nicholas, Saint Nick, Kris Kringle, or simply Santa, is a legendary figure originating in Western Christian culture who is said to bring children gifts during the late evening and overnight ...

, Santa Barbara County, California :::*

St. Louis-style barbecue St. Louis-style barbecue refers to spare ribs associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States. Hist ...

:::* St. Louis-style pizza :::*

White hot The white hot is a variation on the hot dog found primarily in the Rochester, NY area, as well as other parts of Western New York and Central New York. It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smo ...

Image:Salmon Fish.JPG,

Salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus '' Salmo'') and North Pacific (genus '' Onco ...

is widely available in the

Pacific Northwest The Pacific Northwest (sometimes Cascadia, or simply abbreviated as PNW) is a geographic region in western North America bounded by its coastal waters of the Pacific Ocean to the west and, loosely, by the Rocky Mountains to the east. Thou ...

. File:BBQ Food.jpg, Chicken, pork and corn cooking in a

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke ...

smoker Image:Quail 07 bg 041506.jpg, New England

clam chowder Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were ...

Image:Pizzeria Uno Chicago-style deep-dish pizza.jpg, Chicago-style deep-dish pizza from the original Pizzeria Uno location :: Chile Rellenos

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and ...

- Mexican food varies by region because of

Mexico Mexico (Spanish language, Spanish: México), officially the United Mexican States, is a List of sovereign states, country in the southern portion of North America. It is borders of Mexico, bordered to the north by the United States; to the so ...

'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 Ostriches are large flightless birds of the genus ''Struthio'' in the order Struthioniformes, part of the infra-class Palaeognathae, a diverse group of flightless birds also known as ratites that includes the emus, rheas, and kiwis. There ...

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 ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...

, a dough for

tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tam ...

tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...

s, gorditas, and many other corn-based foods. Corn is also eaten fresh, as

corn on the cob Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or ...

and as a component of a number of dishes.

Squash Squash may refer to: Sports * Squash (sport), the high-speed racquet sport also known as squash racquets * Squash (professional wrestling), an extremely one-sided match in professional wrestling * Squash tennis, a game similar to squash but pla ...

and

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s 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 ''Balché'' is a mildly intoxicating beverage that was commonly consumed by the ancient Maya in what is now Mexico and upper Central America. Today, it is still common among the Yucatec Maya. The drink is made from the bark of a leguminous tree, ...

''. Mexican cuisine was added by UNESCO to its lists of the world's "

Intangible Cultural Heritage of Humanity UNESCO established its Lists of Intangible Cultural Heritage with the aim of ensuring better protection of important intangible cultural heritages worldwide and the awareness of their significance.Compare: This list is published by the Intergover ...

". ::* By region ::::Mexico's six regions differ greatly in their cuisines. In the

Yucatán Yucatán (, also , , ; yua, Yúukatan ), officially the Free and Sovereign State of Yucatán,; yua, link=no, Xóot' Noj Lu'umil Yúukatan. is one of the 31 states which comprise the federal entities of Mexico. It comprises 106 separate mun ...

achiote ''Bixa orellana'', also known as achiote, is a shrub native to Central America. ''Bixa orellana'' is grown in many countries worldwide. The tree is best known as the source of annatto, a natural orange-red condiment (also called or ) obtained ...

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

Oaxaca Oaxaca ( , also , , from nci, Huāxyacac ), officially the Free and Sovereign State of Oaxaca ( es, Estado Libre y Soberano de Oaxaca), is one of the 32 states that compose the Federative Entities of Mexico. It is divided into 570 municipaliti ...

n region is known for its savory tamales, moles, and simple

tlayuda Tlayuda (), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, ''asiento'' (unrefined pork lard), lettu ...

s, while the mountainous regions of the West (

Jalisco Jalisco (, , ; Nahuatl: Xalixco), officially the Free and Sovereign State of Jalisco ( es, Estado Libre y Soberano de Jalisco ; Nahuatl: Tlahtohcayotl Xalixco), is one of the 31 states which, along with Mexico City, comprise the 32 Federal ...

, etc.) are known for goat

birria Birria () \ ˈbir-ē-ˌä \is a Mexican dish from the state of Jalisco. The dish is a meat stew or soup traditionally made from goat meat, but occasionally made from beef, lamb, mutton or chicken. The meat is marinated in an adobo made of vi ...

(goat in a spicy tomato-based sauce). Carnitas

::::Central Mexico's cuisine is influenced by the rest of the country, and also has unique dishes such as

barbacoa Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word 'barbecue". In contemporary Mexico, ...

pozole Pozole (; from nah, pozoll, meaning ''cacahuazintle'', a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished w ...

, menudo and

carnitas Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, a ...

. ::::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 Gulf of Mexico ( es, Golfo de México) is an ocean basin and a marginal sea of the Atlantic Ocean, largely surrounded by the North American continent. It is bounded on the northeast, north and northwest by the Gulf Coast of the United ...

, the latter having a famous reputation for its fish dishes, ''à la veracruzana''. ::::In

pueblo In the Southwestern United States, Pueblo (capitalized) refers to the Native tribes of Puebloans having fixed-location communities with permanent buildings which also are called pueblos (lowercased). The Spanish explorers of northern New Spain ...

s or villages, there are also more exotic dishes, cooked in the

Aztec The Aztecs () were a Mesoamerican culture that flourished in central Mexico in the post-classic period from 1300 to 1521. The Aztec people included different ethnic groups of central Mexico, particularly those groups who spoke the Nahuatl ...

Mayan Mayan most commonly refers to: * Maya peoples, various indigenous peoples of Mesoamerica and northern Central America * Maya civilization, pre-Columbian culture of Mesoamerica and northern Central America * Mayan languages, language family spoken ...

style (known as ''comida prehispánica'') with ingredients ranging from iguana to

rattlesnake Rattlesnakes are venomous snakes that form the genera ''Crotalus'' and ''Sistrurus'' of the subfamily Crotalinae (the pit vipers). All rattlesnakes are vipers. Rattlesnakes are predators that live in a wide array of habitats, hunting small an ...

deer Deer or true deer are hoofed ruminant mammals forming the family Cervidae. The two main groups of deer are the Cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the Capreolinae, including the re ...

spider monkey Spider monkeys are New World monkeys belonging to the genus ''Ateles'', part of the subfamily Atelinae, family Atelidae. Like other atelines, they are found in tropical forests of Central and South America, from southern Mexico to Brazil. The ...

chapulines Chapulines, plural for chapulín (), are grasshoppers of the genus '' Sphenarium'' that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word '' chapolin'' (singular ...

ant Ants are eusocial insects of the family Formicidae and, along with the related wasps and bees, belong to the order Hymenoptera. Ants evolved from vespoid wasp ancestors in the Cretaceous period. More than 13,800 of an estimated total of ...

eggs, and other kinds of insects. ::::More recently,

Baja Med Baja Med is a term conceived by Chef Miguel Ángel Guerrero that refers to fusion cuisine of Mexican cuisine, such as chicharrón and cotija cheese, with those of Mediterranean, such as olive oil, and Asian cuisine, such as lemongrass. Baja Med dish ...

cuisine has developed in

Tijuana Tijuana ( ,"Tijuana"
(US) and < ...

and elsewhere in

Baja California Baja California (; 'Lower California'), officially the Free and Sovereign State of Baja California ( es, Estado Libre y Soberano de Baja California), is a state in Mexico. It is the northernmost and westernmost of the 32 federal entities of Mex ...

, 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 A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in Sout ...

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabacea ...

, and very often served with serrano-chili-blended soy sauce, or complemented with

habanero The habanero (; ) is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe haba ...

and

chipotle A chipotle (, ; ), or ''chilpotle'', is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. It comes in dif ...

peppers. ::*Regional foods :::*

Carne asada Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be serv ...

, thin or thick pieces of meat, usually beef, that is often marinated and served whole or chopped :::*

Chipotle A chipotle (, ; ), or ''chilpotle'', is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. It comes in dif ...

, a smoke-dried

jalapeño The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scov ...

chili pepper :::*

Chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec ci ...

: The word ''chocolate'' originated in Mexico's

cuisine, derived from the

Nahuatl Nahuatl (; ), Aztec, or Mexicano is a language or, by some definitions, a group of languages of the Uto-Aztecan language family. Varieties of Nahuatl are spoken by about Nahua peoples, most of whom live mainly in Central Mexico and have small ...

word

xocolatl Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn (maize), a crop that was so important to Aztec society that it played a c ...

. Chocolate was first drunk rather than eaten. In the past, the

Maya civilization The Maya civilization () of the Mesoamerican people is known by its ancient temples and glyphs. Its Maya script is the most sophisticated and highly developed writing system in the pre-Columbian Americas. It is also noted for its art, ...

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 Vanilla is a spice derived from orchids of the genus '' Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla ('' V. planifolia''). Pollination is required to make the plants produce the fruit from whic ...

, and achiote (also known as

annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree ('' Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its f ...

). Chocolate was also historically used as a form of currency. Today chocolate is used in a wide array of Mexican foods, from

savory Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to ...

dishes such as

mole Mole (or Molé) may refer to: Animals * Mole (animal) or "true mole", mammals in the family Talpidae, found in Eurasia and North America * Golden moles, southern African mammals in the family Chrysochloridae, similar to but unrelated to Talpida ...

to traditional Mexican style

hot chocolate Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...

and

champurrado Champurrado is a chocolate-based ''atole'', a warm and thick Mexican beverage. It is prepared with either '' masa de maíz'' (lime-treated corn dough),'' masa harina'' (a dried version of this dough), or corn flour (simply very finely ground d ...

s, 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 Coriander (;

. File:Chapulines de Oaxaca.jpg, Chapulines, (roasted

grasshopper Grasshoppers are a group of insects belonging to the suborder Caelifera. They are among what is possibly the most ancient living group of chewing herbivorous insects, dating back to the early Triassic around 250 million years ago. Grasshopp ...

s), for sale in

, Mexico :*

Mexican wine Mexican wine and wine making began with the arrival of the Spanish in the 16th century, when they brought vines from Europe to modern day Mexico, the oldest wine-growing region in the Americas. Although there were indigenous grapes before the S ...

Central American cuisine

* Central American cuisine - some typical foods in Central American cuisine include maize-based dishes,

s,"Guatemala."Foodbycountry.com
Accessed July 2011.

pupusa A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to c ...

s, various salsas and other condiments, such as

guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...

pico de gallo ''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onio ...

chimichurri Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisc ...

and

pebre Pebre is a Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat su ...

. :*

Belizean cuisine Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various ...

is an amalgamation of all the ethnicities in the nation of

Belize Belize (; bzj, Bileez) is a Caribbean and Central American country on the northeastern coast of Central America. It is bordered by Mexico to the north, the Caribbean Sea to the east, and Guatemala to the west and south. It also shares a wa ...

, and their respective wide variety of foods."Belize Food and Drink."Gocentralamerica.about.com
Accessed July 2011. Culinary influences include Mayan, Garifuna, Spanish, Creole, Chinese, British,

Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean ...

, and American. Beans, tortillas, cheese, chicken, rice and seafood are common in the cuisine. :*

Costa Rican cuisine Costa Rican cuisine is known for being fairly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well round ...

- a common dish is ''

gallo pinto or Royal Spanish Academy y Association of Academies of the Spanish Language (2014)«gallopinto» ''Diccionario de la lengua española'' (23.ª edición). Madrid: Spain. . Consulted October 19, 2018. is a traditional dish from Central America. Con ...

'', which is rice and black beans."Costa Rica Food and Drink."Gocentralamerica.about.com
Accessed July 2011. Tortillas, plantains, fish, beef and chicken are part of the cuisine. '' Casado'' is a traditional dish comprising meat served with tortillas and side items such as black beans and rice, or gallo pinto. ''Refrescos'' in Costa Rica refers to cold fruit smoothie beverages made with fruit and milk or water. :*

Salvadoran cuisine Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacao ...

consists of food from the

Maya Maya may refer to: Civilizations * Maya peoples, of southern Mexico and northern Central America ** Maya civilization, the historical civilization of the Maya peoples ** Maya language, the languages of the Maya peoples * Maya (Ethiopia), a popul ...

Lenca The Lenca or Lepawiran "people of the jaguar" are from present day southwest Honduras and eastern El Salvador in Central America. They once spoke many Dialects such as Chilanga, Putun, Kotik etc. Although there were different dialects, they un ...

, and

Pipil people The Nahua people, also academically referred to as ''Pipil'', are an indigenous group of Mesoamerican people inhabiting the western and central areas of present-day El Salvador. Although very few speakers are now left, they speak the Nawat lan ...

. The cuisine is also influenced by Spanish cuisine."El Salvador Food and Drink."Gocentralamerica.about.com
Accessed July 2011.

Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i ...

s, tamales and

s are widespread, and seafood is common because of San Salvador's extensive coastline. :*

Guatemalan cuisine Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado. There are also foods that ...

was influenced by the Mayan Empire, Spanish rule and the current modernized country. Guatemala has 22 departments (or divisions), each of which has varying food varieties. :*

Honduran cuisine Honduran cuisine is a fusion of Mesoamerican ( Lenca), Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include ' ...

is a fusion of African,

, and indigenous cuisine.

Coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...

is used in both sweet and savory dishes. Regional specialties include fried fish,

s,"Honduras Food and Drink."Gocentralamerica.about.com
Accessed July 2011.

carne asada Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be serv ...

and

baleada A baleada () is a traditional Central American dish, believed to have originated on the northern coast of Honduras. It is composed of a flour tortilla, filled with a smear of mashed "refried" red beans (a variety of bean native to Central and ...

s. Common dishes include grilled meats, tortillas, rice and beans. Seafood is common in the Bay Islands and on the Caribbean coast. :*

Nicaraguan cuisine Nicaraguan cuisine includes a mixture of indigenous Native American cuisine, Spanish cuisine, and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish-influenced cuisine, traditional cuisine differs on the Paci ...

is a mixture of Spanish, Creole, Garifuna and indigenous cuisines and foods."Nicaragua Food and Drink."Gocentralamerica.about.com
Accessed July 2011. When the

Spaniard Spaniards, or Spanish people, are a Romance ethnic group native to Spain. Within Spain, there are a number of national and regional ethnic identities that reflect the country's complex history, including a number of different languages, both ...

s first arrived in

Nicaragua Nicaragua (; ), officially the Republic of Nicaragua (), is the largest country in Central America, bordered by Honduras to the north, the Caribbean to the east, Costa Rica to the south, and the Pacific Ocean to the west. Managua is the coun ...

they found that the

Creole people Creole peoples are ethnic groups formed during the European colonial era, from the mass displacement of peoples brought into sustained contact with others from different linguistic and cultural backgrounds, who converged onto a colonial ter ...

present had incorporated foods available in the area into their

. Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and the

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...

. Traditional Nicaraguan foods include beans, corn, plantains, peppers and yucca. :*

Panamanian cuisine Panamanian cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetab ...

is both unique and rich. As a land bridge between two continents,

Panama Panama ( , ; es, link=no, Panamá ), officially the Republic of Panama ( es, República de Panamá), is a transcontinental country spanning the southern part of North America and the northern part of South America. It is bordered by Co ...

possesses an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Panamanian cuisine is a unique mix of African,

, Spanish and Native American cooking and dishes."Panama Food and Drink."Gocentralamerica.about.com
Accessed July 2011. :* Regional foods ::The

sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

is native to Central America and was domesticated there at least 5,000 years ago.Sweet Potato
, Consultative Group on International Agricultural Research File:Fiambre.JPG, Fiambre is a traditional food from Guatemala eaten on November 1 and 2 in celebration of the Day of the Dead and All Saints Day. It is a chilled salad that may be made from over 50 ingredients. File:Empanada - Stu Spivack.jpg,

South American cuisine

Arepa, sabor y tradición del campo -ancient tradition

* South American cuisine – Some of the richest food products of South America come from the middle of the continent, the Amazon basin. For example, the Amazon region provides a plethora of fresh fish and tropical fruits. In countries like Peru there is a strong influence of the Inca empire and their Inca cuisine, cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. Along the western coast of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia south of Chile, many people produce Domestic sheep, lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now another food source. Tuna and tropical fish are caught all around the continent; Easter Island is one place where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández Islands, Juan Fernández. In Brazil the most traditional dish is the feijoada. :* Argentinian cuisine may be referred to as a cultural blending of indigenous Mediterranean influences (such as those exerted by Italian Argentine, Italian-Spanish Argentine, Spanish and Arab Argentine, Arabic populations) with the wide scope of livestock and agricultural products which are abundant in the country., 'Argentine Gastronomy', June 6, 2008 :* Bolivian cuisine :* Brazilian cuisine, like Brazil itself, varies greatly by Regions of Brazil, region. The natural crops available in each region add to their singularity. Some typical dishes are Caruru (food), caruru, which consists of okra, onion, dried shrimp and toasted nuts (peanuts or cashews) cooked with palm oil until a spread-like consistency is reached and moqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic topped with

cilantro Coriander (;

. :* Chilean cuisine stems mainly from the combination of Spanish cuisine with traditional Chilean ingredients, with later influences from other

an cuisines, particularly from Germany, Italy, Croatia, France and the Middle East. The food tradition and recipes in Chile stand out due to the varieties in flavors and colors. The country's long coastline and the Chilean peoples' relationship with the Pacific Ocean, sea adds an immense array of ocean products to the variety of the food in Chile. The country's waters are home to unique species of fish and shellfish such as the Patagonian toothfish, Chilean sea bass, concholepas concholepas, loco and picoroco. :* Colombian cuisine refers to the cooking traditions and practices of Colombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions. Colombians typically eat three meals a day: a large breakfast, a medium lunch between 12-2, and a light dinner. Colombian coffee is well known for its high standards in taste compared to others. :* Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Pork, chicken, beef, and ''cuy'' (guinea pig) are popular in the mountain regions and are served with a variety of carbohydrate-rich foods, especially rice, corn and potatoes. A popular street food in mountain regions is ''hornado'', consisting of potatoes served with roasted pig. :* Paraguayan cuisine is similar to the cuisines in Uruguay and the Falkland Islands.Cuisine of Paraguay, Uruguay and the Falkland Islands
/ref> Cuisine of Paraguay, Uruguay and the Falkland Islands, Guarani and European Influences.Gosouthamerica.about.com
Accessed July 2011. Meats, vegetables, manioc,"Paraguay, the Country of Cassava."Consumer.es
Accessed July 2011. maize and fruits are common in Paraguayan cuisine. Barbecue, Barbecuing is both a cooking technique and often a social event, and are known as Asados. ::* Cuisine of Asunción :* Peruvian cuisine reflects local cooking practices and ingredients—and, through immigration, influences from Spanish, Chinese, Italian, German, West African, and Japanese cuisine. Many traditional foods—such as quinoa, kiwicha,

s, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. :::* Chifa, Peruvian-Chinese cuisine (chifa) :* Uruguayan cuisine is traditionally based on its European roots, in particular, Mediterranean food from Italy, Spain, Portugal and France, but also from countries such as Germany and Britain, along with African and indigenous mixtures. The national drink is the Grappamiel. ::* Cuisine of Montevideo :* Venezuelan cuisine - Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another; however, its cuisine, traditional as well as modern, has strong ties to its European ancestry. File:Ceviche del Perú.jpg, Cebiche, a seafood dish popular in Central America, Central and South America, especially in Peru File:Feijoada 2008.JPG, A typical Brazilian Feijoada, a stew of beans with beef and pork File:Montevideo fish in a box (cropped).jpg, "Fish in a box", fresh fish served with Mediterranean vegetables in a Montevideo, Uruguay restaurant File:Fanesca.jpg, A bowl of fanesca served in Quito, Ecuador. It is a traditional soup of Ecuador served around Easter File:Bandeja paisa del Chocolos 30062011.jpg, Bandeja paisa, a typical meal popular in Colombian cuisine. Includes Kidney bean, red beans cooked with pork, white rice, ground meat, chicharon, fried egg, Plantain (cooking), plantain, chorizo, ''arepa'', ''hogao'' sauce, morcilla and avocado

Caribbean cuisine

* As there is no one homogeneous Caribbean, there is also no one Caribbean cuisine, but one based on European historical grouping and colonization. There are two broad based or types of cuisines in the Caribbean area. One is based around Western European colonized groupings such as British, French, Dutch and the other Spanish-based like in Central America and most of South America, or Latin based. Both incorporate a European influence (s) together with an Indigenous (Mayan, Aztec or Amerindian cuisine, Amerindian), and a West African cuisine, West African influence as a base. The dishes made in the previously

and French Islands and territories in the Caribbean are much more diverse than the islands colonized by

due to a history of changing colonial administration or ownership (between British, French, Dutch and Spanish), and the migration of diverse groups brought to work on plantations including Indians from Indian, Chinese and Portuguese (Madeira and Azores). There is even much diversity within each previous colonial groupings. While both Trinidad and Jamaica were both British colonies and share similar cooking styles, the scope of dishes in Trinidad are different and more diverse due to a very different population make up. The similarities in the larger region lie mostly in the fruits and vegetables consumed and the ingredients used in cooking, with the use of root vegetables, plantains, beans, and rice, fish and seafood being a common denominator. In the post independence and post colonial era, and with globalization in the 1990s cultural and food similarities between the previous British, still French and Dutch Island and territories were magnified. :* Anguillan cuisine :* Antigua and Barbuda cuisine :* Aruban cuisine :* Bahamian cuisine :* Barbadian cuisine :*

:* Bermudian cuisine :* Cuisine of the British Virgin Islands, British Virgin Islands cuisine :* Cuisine of the Cayman Islands, Cayman Islands cuisine :* Cuban cuisine ::* Cuban sandwich :* Curaçao#Cuisine, Cuisine of Curaçao :* Cuisine of Dominica, Dominican cuisine :* Dominican Republic cuisine :* French Guianan cuisine :* Culture of Grenada, Grenadian cuisine :* Guadeloupe cuisine :* Culture of Guyana#Cuisine, Guyanese cuisine :* Haitian cuisine :* Jamaican cuisine ::* List of Jamaican dishes and foods ::* Ackee ::* Jamaican jerk spice :* Culture of Martinique#Cuisine, Martinican cuisine :* Cuisine of Montserrat, Montserrat cuisine :*

:* Culture of St. Kitts and Nevis#Cuisine, St. Kitts and Nevis cuisine :* Saint Lucian cuisine :* Cuisine of Saint Vincent and the Grenadines, Saint Vincent cuisine :* Surinamese cuisine :* Trinidad and Tobago cuisine :* Cuisine of the Turks and Caicos Islands, Turks and Caicos cuisine :* Cuisine of the United States Virgin Islands, US Virgin Islands cuisine :* Regional foods

::* Black Cake, a derivative of English Christmas pudding, is served in some areas, especially on special occasions. ::* Callaloo ::* Scotch bonnet, Scotch bonnet pepper

Latin American cuisine

* Latin American cuisine – incorporates influences from all over the world. Most came due to colonization and the resulting mixtures among the Native Americans, European immigrants, and African slaves. Different waves of immigration (Some resulting from wars, such as World War II) have also had a hand in this mixture, mainly in the form of immigrants from central and eastern Europe and from east Asia (mainly China and Japan). ** Central American cuisine – see above ** South American cuisine – see above ** Caribbean cuisine – see above

References

{{DEFAULTSORT:Americas Cuisines, List Of Cuisine of the Americas, * Americas-related lists, Cuisine Cuisine by continent Food- and drink-related lists