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Thecuisine of theAmericas is made up of a variety offood preparation styles.[1]
North American cuisine consists of foods native to or popular in countries ofNorth America, such asCanadian cuisine,American cuisine,Mexican cuisine, andCentral American cuisine. North American cuisines display influence from many international cuisines, especiallyEuropean cuisine, and includingNative American cuisine,Jewish cuisine, andAsian cuisine.As a broad, geo-culinary term, North American cuisine also includesCentral American andCaribbean cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery.[citation needed]
The term "regional" is somewhat ambiguous, however, since, for example, the cuisine of Puerto Rico can differ markedly from Cuban cuisine; Mexican cuisine spills across the border into theTex-Mex and Mexi-Cali "sub-cuisines"; and the cuisines of Michigan and Ontario have more in common with each other than either has with the cuisines of Manitoba or Iowa.[citation needed]
Some of the richest products ofSouth American cuisine come from the middle of the continent, theAmazon basin. In countries likePeru, there is a strong influence of theInca and theircuisine.Potatoes are frequently grown as a result of this, and also plants such asquinoa. On the western coast of South America lies thePacific Ocean, which provides a large array ofseafood. Many plains are also on this continent, which are rich for growing food in abundance. In thePatagonia region south ofArgentina, many people producelamb andvenison.King crab is typically caught at the southern end of the continent.Antarctic krill has just recently been discovered and is now considered a fine dish.Tuna and tropical fish are caught all around the continent, butEaster Island is one place where they are found in abundance.Lobster is also caught in great quantities fromJuan Fernández. InBrazil, their most traditional dish is thefeijoada.
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