This is alist of cuisines of the Americas. Acuisine is a characteristic style ofcooking practices and traditions,[1] often associated with a specificculture. Thecuisines found across North and South America are based on the cuisines of the countries from which theimmigrant peoples came, primarilyEurope. However, traditional European cuisine has been adapted with the addition of local ingredients, and many techniques have been added to the tradition as well.
American cuisine (U.S.) is cuisine from the United States. The cuisine's history dates back from before thecolonial period with theNative Americans, who used diverse cooking styles and ingredients. During theEuropean colonization period, the cooking techniques used changed and new ingredients were introduced fromEurope. 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 byAmerican 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 AmericanMidwest. It draws its culinary roots most significantly from the cuisines ofCentral,Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs[2] and cultural diversity.[3]
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 variousethnic neighborhoods.
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 bySpanish colonial settlers,cowboys, Native Americans,[5] andMexicans throughout the post-Columbian era. there is, however, a great diversity in this type of cuisine throughout the Southwestern states.
Western American cuisine can be distinct in various ways compared to the rest of the U.S.[6] 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.[7] The concept of obtaining foods locally is increasingly influential, as is the concept ofsustainability.[8] The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country,[9] is important in the cuisine picture of the Western United States.[10]
California cuisine is a style of cuisine marked by an interest infusion (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.[11] See also:Cuisine of California.
Canadian cuisine varies widely from depending on the regions of the country. The former Canadian prime ministerJoe Clark has been paraphrased to have noted, "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord ("open sandwish" in Swedish)."[13] The traditional cuisine ofEnglish Canada related toBritish cuisine while the traditional cuisine ofFrench Canada has evolved from 16th-centuryFrench cuisine and the winter provisions for thefur traders. Waves of immigration in the 19th, 20th and 21st centuries fromCentral Europe,Southern Europe,Eastern Europe andAsia affected the cuisines of different regions. Common contenders as the Canadiannational food includepoutine[14][15][16] andbutter tarts.[17][18] The province of Quebec is the world's largest producer ofmaple syrup.[19] The sugar maple's leaf is depicted on the country's flag.[20]
Canadian foods and dishes
Canadian bacon, or peameal bacon, prepared from center-cut boneless pork loin
Beavertail, a fried dough pastry fromQuebec resembling the tail of abeaver, a Canadian symbol
Cuisine of Toronto – Toronto's is a large city with significant multicultural diversity due to recentimmigration. As such, cuisines from around the world can be found there.[21][22] Different ethnic neighborhoods throughout the city focus on specific cuisines.[23]
A traditionalchile relleno stuffed withjack cheese and breaded with cornmasa flour. This is a Mexican dish that originated in the city ofPuebla.
Mexican cuisine – Mexican food varies by region because ofMexico's large size[24] 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 andostrich production and meat dishes, in particular the well-knownarrachera cut. The food staples of Mexican cuisine are typically corn and beans. Corn is used to makemasa, a dough fortamales,tortillas,gorditas, and many other corn-based foods. Corn is also eaten fresh, ascorn on the cob and as a component of a number of dishes.Squash andchili peppers also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as therosca de miel, a bundt-like cake, and in beverages such asbalché. 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 theYucatán,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, theOaxacan region is known for its savory tamales, moles, and simpletlayudas, while the mountainous regions of the West (Jalisco, etc.) are known for goatbirria (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 asbarbacoa,pozole,menudo andcarnitas.
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 theGulf of Mexico, the latter having a famous reputation for its fish dishes,à la veracruzana.
More recently,Baja Med cuisine has developed inTijuana and elsewhere inBaja California, combining Mexican with Mediterranean flavors.
Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based onmango ortamarind, and very often served withserrano-chili-blended soy sauce, or complemented withhabanero andchipotle peppers.
Regional foods
Carne asada, thin or thick pieces of meat, usually beef, that is often marinated and served whole or chopped
Chocolate: The wordchocolate originated in Mexico'sAztec cuisine, derived from theNahuatl wordxocolatl. Chocolate was first drunk rather than eaten. In the past, theMaya civilization grew cacao trees[25] and used the cacao seeds it produced to make a frothy, bitter drink.[26] The drink, calledxocoatl, was often flavored withvanilla,chili pepper, and achiote (also known asannatto).[27] Chocolate was also historically used as a form of currency.[28] Today chocolate is used in a wide array of Mexican foods, fromsavory dishes such asmole to traditional Mexican stylehot chocolate andchampurrados, both of which are prepared with amolinillo.
Additional Mexican foods and dishes
Caldo de res is a Mexican dish made with corn, green beans, potatoes, carrots, cabbage andcilantro.
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 orAmerindian), and aWest African influence as a base.
The dishes made in the previouslyBritish and French Islands and territories in the Caribbean are much more diverse than the islands colonized bySpanish 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.
Belizean cuisine is an amalgamation of all the ethnicities in the nation ofBelize, and their respective wide variety of foods. Culinary influences include Mayan, Garifuna, Spanish, Creole, Chinese, British,Caribbean, and American.
Costa Rican cuisine – a common dish isgallo pinto, which is rice andblack beans. 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.[citation needed]
Guatemalan cuisine 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 is a fusion of African,Spanish, and indigenous cuisine.Coconut is used in both sweet and savory dishes. Regional specialties include fried fish,tamales,carne asada andbaleadas. Common dishes include grilled meats, tortillas, rice and beans. Seafood is common in the Bay Islands and on the Caribbean coast.[citation needed]
Nicaraguan cuisine is a mixture of Spanish, Creole, Garifuna and indigenous cuisines and foods. When theSpaniards first arrived inNicaragua they found that theCreole people present had incorporated foods available in the area into theircuisine.[30] 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 thecoconut. Traditional Nicaraguan foods include beans, corn, plantains, peppers and yucca.[citation needed]
Panamanian cuisine is both unique and rich. As a land bridge between two continents,Panama possesses an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Panamanian cuisine is a unique mix of African,Caribbean, Spanish andNative American cooking and dishes.
Thesweet potato is native to Central America and was domesticated there at least 5,000 years ago.[31]
Central American foods and dishes
Fry jacks areBelizean deep-frieddough pieces served for breakfast, and can be shaped as circles or triangles.
Fiambre is a traditional food fromGuatemala eaten on November 1 and 2 in celebration of theDay of the Dead andAll Saints Day. It is a chilled salad that may be made from over 50 ingredients.
Arepa is most popular plate of Venezuelan Cuisine. Ais an earthenware bowl.Asado withachuras (offal) and sausages. Asado is a term forbarbecuing and thesocial event of having or attending a barbecue inArgentina, Uruguay,Paraguay, Chile and southernBrazil.Paila marina is a common fishsoup in Chile and other South American countries. Apaila is an earthenware bowl.
South American cuisine – Some of the richest food products ofSouth America come from the middle of the continent, theAmazon basin. For example, the Amazon region provides a plethora of fresh fish andtropical fruits.[32] In countries likePeru, there is a strong influence of theInca Empire and theircuisine.Potatoes are frequently grown as a result of this, and also plants such asquinoa. Along the western coast of South America lies thePacific Ocean, which provides a large array ofseafood. Manyplains are also on this continent, which are rich for growing food in abundance. In thePatagonian 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 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 fromJuan Fernández. InBrazil the most traditional dish is thefeijoada.
Brazilian cuisine, likeBrazil itself, varies greatly byregion. The natural crops available in each region add to their singularity. Some typical dishes arecaruru, which consists of okra, onion, dried shrimp and toasted nuts (peanuts or cashews) cooked withpalm oil until a spread-like consistency is reached andmoqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic topped withcilantro.
Chilean cuisine stems mainly from the combination of Spanish cuisine with traditionalChilean ingredients, with later influences from otherEuropean cuisines, particularly fromGermany,Italy,Croatia,France and theMiddle 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 thesea 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 theChilean sea bass,loco andpicoroco.
Colombian cuisine refers to the cooking traditions and practices ofColombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions.[34] Colombians typically eat three meals a day: a large breakfast, a medium lunch between 12-2, and a light dinner.[35] Colombiancoffee 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, andcuy (guinea pig) are popular in the mountain regions and are served with a variety of carbohydrate-rich foods, especially rice, corn and potatoes. A popularstreet food in mountain regions ishornado, consisting of potatoes served with roasted pig.
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 asquinoa,kiwicha,chili peppers, and several roots andtubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques.
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 theGrappamiel.
Venezuelan cuisine – Due to its location in the world, its diversity of industrial resources and the cultural diversity of theVenezuelan 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.
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 asWorld 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 (mainlyChina andJapan).
^"The birth of California cuisine is generally traced back toAlice Waters in the 1970s and her restaurantChez 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. ShearerCulture and Customs of the United States Greenwood Publishing Group, 2007ISBN0-313-33877-9, 440, page 212
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