List of cuisines of the Americas

Last updated
Americas (orthographic projection).svg

This is a list of cuisines of the Americas. A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture. The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. However, the traditional European cuisine has been adapted by the addition of many local ingredients, and many techniques have been added to the tradition as well.

Cuisine characteristic style of cooking practices and traditions

A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Sikh, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.

Cooking art of preparing food for consumption with the use of heat

Cooking or cookery is the art, technology, science and craft of preparing food for consumption. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

Culture societys way of life within anthropology

Culture is the social behavior and norms found in human societies. Culture is considered a central concept in anthropology, encompassing the range of phenomena that are transmitted through social learning in human societies. Cultural universals are found in all human societies; these include expressive forms like art, music, dance, ritual, religion, and technologies like tool usage, cooking, shelter, and clothing. The concept of material culture covers the physical expressions of culture, such as technology, architecture and art, whereas the immaterial aspects of culture such as principles of social organization, mythology, philosophy, literature, and science comprise the intangible cultural heritage of a society.


North American cuisine

Canadian cuisine national cuisine of Canada

Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 19th and 20th century from Central, Southern, and Eastern Europe, South Asia, East Asia, and the Caribbean, the regional cuisines were subsequently augmented.

Joe Clark 16th Prime Minister of Canada

Charles Joseph "Joe" Clark, is a Canadian elder statesman, businessman, writer, and politician who served as the 16th prime minister of Canada, from June 4, 1979, to March 3, 1980.

In Canada, the First Nations are the predominant indigenous peoples in Canada south of the Arctic Circle. Those in the Arctic area are distinct and known as Inuit. The Métis, another distinct ethnicity, developed after European contact and relations primarily between First Nations people and Europeans. There are 634 recognized First Nations governments or bands spread across Canada, roughly half of which are in the provinces of Ontario and British Columbia.

BeaverTails Pastry restaurant chain

BeaverTails is a Canadian-based chain of pastry stands operated by BeaverTails Canada Inc. Its namesake products are fried dough pastries, individually hand stretched to resemble beaver's tails.

Fish and brewis A traditional Newfoundland meal consisting of cod and hard bread

Fish and brewis 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 households as a delicacy to be served as a main meal.

Newfoundland (island) Island portion of Newfoundland and Labrador, Canada

Newfoundland is a large Canadian island off the east coast of the North American mainland, and the most populous part of the Canadian province of Newfoundland and Labrador. It has 29 percent of the province's land area. The island is separated from the Labrador Peninsula by the Strait of Belle Isle and from Cape Breton Island by the Cabot Strait. It blocks the mouth of the Saint Lawrence River, creating the Gulf of Saint Lawrence, the world's largest estuary. Newfoundland's nearest neighbour is the French overseas community of Saint-Pierre and Miquelon.

Canadian wine

Canadian wine is wine produced in Canada. Ontario and British Columbia are the two largest wine-producing provinces in Canada, with two-thirds of the Canada's vineyard acreage situated in Ontario. However, wine producing regions are also present in other provinces, including Alberta, Quebec, and Nova Scotia.

Canadian Chinese cuisine

Canadian Chinese cuisine is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed in a similar process to American Chinese cuisine.

Cuisine of Quebec cuisine of Quebec

Quebec's traditional cuisine is as rich and diverse as the province of Quebec itself.

Quebecois poutine is made with french fries, curds and gravy. OriginalPoutineLaBanquise.jpg
Québécois poutine is made with french fries, curds and gravy.
Cuisine of the Maritimes

The Maritimes region of Canada has some unique foods; the region has foodstuffs that are indigenous to the area and cultural phenomena has brought non-native foods to the area. The region is in Eastern Canada, and comprises three provinces: New Brunswick, Nova Scotia, and Prince Edward Island. On the Atlantic coast, the Maritimes are a subregion of Atlantic Canada. Some of the cuisine has its origins in the foods of the indigenous peoples of Nova Scotia.

Canada Country in North America

Canada is a country in the northern part of North America. Its ten provinces and three territories extend from the Atlantic to the Pacific and northward into the Arctic Ocean, covering 9.98 million square kilometres, making it the world's second-largest country by total area. Canada's southern border with the United States is the world's longest bi-national land border. Its capital is Ottawa, and its three largest metropolitan areas are Toronto, Montreal, and Vancouver. As a whole, Canada is sparsely populated, the majority of its land area being dominated by forest and tundra. Consequently, its population is highly urbanized, with over 80 percent of its inhabitants concentrated in large and medium-sized cities, many near the southern border. Canada's climate varies widely across its vast area, ranging from arctic weather in the north, to hot summers in the southern regions, with four distinct seasons.

Eastern Canada Region in Canada

Eastern Canada is generally considered to be the region of Canada east of Manitoba, consisting of the following provinces:

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 of Newfoundland and Labrador and primarily eaten in April and May, during the annual seal hunt.. Although in the past seal flippers were usually acquired directly from the boats that were used for the seal hunt, today they are usually purchased in grocery stores. Taste-wise, seal meat has been described as being akin to rabbit or dark meat chicken, and fans of its flavour tend to be people who grew up eating it.

Jiggs dinner

Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in many regions around the Atlantic provinces of Canada. Corned beef and cabbage was the favorite meal of Jiggs, the central character in the popular, long-running comic strip, Bringing Up Father, by George McManus and Zeke Zekley after whom the dish is likely named.

Montreal-style bagel variety of bagel created by Jewish immigrants in Montreal, Quebec

The Montreal-style bagel or Montreal bagel, is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, or the East Coast Style Bagel which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked.

A sirloin steak dinner Sirloin steak.JPG
A sirloin steak dinner
Creole Jambalaya with shrimp, ham, tomato, and Andouille sausage Jambalaya (cropped).jpg
Creole Jambalaya with shrimp, ham, tomato, and Andouille sausage
A New England clam bake New England clam bake.jpg
A New England clam bake
  • American cuisine (USA) – is a style of food preparation derived from the United States. The cuisine has a history dating back before the colonial period when the Native Americans had a rich and diverse cooking style for an equally diverse amount of ingredients. With European colonization, the style of cookery changed vastly, with numerous ingredients introduced from Europe, as well as cooking styles and modern cookbooks. The style of cookery continued to expand into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created a rich diversity and a unique regional character throughout the country. In addition to cookery, cheese and wine play an important role in the cuisine. The wine industry is regulated by American Viticultural Areas (AVA) (regulated appellation), similar to those laws found in countries such as France and Italy.
  • Southwestern American cuisine is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, [16] and Mexicans 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. [17] 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. [18] The concept of obtaining foods locally is increasingly influential, as is the concept of sustainability. [19] The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country, [20] is important in the cuisine picture of the Western United States. [21]
  • Other
  • Regional foods and cuisines
A traditional chile relleno stuffed with jack cheese and breaded with corn masa flour. This is a Mexican dish that originated in the city of Puebla. Chile Rellenos.jpg
A traditional chile relleno stuffed with jack cheese and breaded with corn masa flour. This is a Mexican dish that originated in the city of Puebla.
  • Mexican cuisine - Mexican food varies by region because of Mexico's large size [24] and diversity, [25] different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known arrachera cut. The food staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and chili peppers also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the rosca de miel, a bundt-like cake, and in beverages such as balché . Mexican cuisine was added by UNESCO to its lists of the world's "Intangible Cultural Heritage of Humanity". [26]
  • By region
Mexico's six regions differ greatly in their cuisines. In the Yucatán, achiote seasoning is commonly used, which is a sweet red sauce with a slight peppery flavor, made from seeds of the tropical annatto plant and sour orange. [27] In contrast, the Oaxacan region is known for its savory tamales, moles, [28] and simple tlayudas, while the mountainous regions of the West (Jalisco, etc.) are known for goat birria (goat in a spicy tomato-based sauce).
Tacos made with carnitas filling Carnitas.jpg
Tacos made with carnitas filling
Central Mexico's cuisine is influenced by the rest of the country, and also has unique dishes such as barbacoa, pozole, menudo and carnitas.
Southeastern Mexico is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, à la veracruzana.
In pueblos or villages, there are also more exotic dishes, cooked in the Aztec or Mayan style (known as comida prehispánica) with ingredients ranging from iguana to rattlesnake, deer, spider monkey, chapulines, ant eggs, and other kinds of insects.
More recently, Baja Med cuisine has developed in Tijuana and elsewhere in Baja California, combining Mexican with Mediterranean flavors.
Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili-blended soy sauce, or complimented with habanero and chipotle peppers.
  • Regional foods
  • Carne asada, thin or thick pieces of meat, usually beef, that is often marinated and served whole or chopped
  • Chipotle, a smoke-dried jalapeño chili pepper
  • Chocolate: The word chocolate originated in Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. In the past, the Maya civilization grew cacao trees [29] and used the cacao seeds it produced to make a frothy, bitter drink. [30] The drink, called xocoatl, was often flavored with vanilla, chili pepper, and achiote (also known as annatto). [31] Chocolate was also historically used as a form of currency. [32] Today chocolate is used in a wide array of Mexican foods, from savory dishes such as mole to traditional Mexican style hot chocolate and champurrados, both of which are prepared with a molinillo. [33]

Central American cuisine

Sopa de pata is a popular soup in El Salvador made from cow tripe, plantain, corn, tomatoes, cabbage and spices. Sopa de pata.jpg
Sopa de pata is a popular soup in El Salvador made from cow tripe, plantain, corn, tomatoes, cabbage and spices.
The Anafre is commonly served in Honduras. String cheese Quesillo is melted in a clay pot over hot charcoals, usually with fried beans, spicy Chorizo sausage or mushrooms, and tortilla chips for dipping. Anafre1.jpg
The Anafre is commonly served in Honduras. String cheese Quesillo is melted in a clay pot over hot charcoals, usually with fried beans, spicy Chorizo sausage or mushrooms, and tortilla chips for dipping.
  • Belizean cuisine is an amalgamation of all the ethnicities in the nation of Belize, and their respective wide variety of foods. [36] Culinary influences include Mayan, Garifuna, Spanish, Creole, Chinese, British, Caribbean, and American. [36] Beans, tortillas, cheese, chicken, rice and seafood are common in the cuisine. [36]
  • Costa Rican cuisine - a common dish is gallo pinto , which is rice and black beans. [37] Tortillas, plantains, fish, beef and chicken are part of the cuisine. [37] Casado is a traditional dish comprising meat served with tortillas and side items such as black beans and rice, or gallo pinto. [37] Refrescos in Costa Rica refers to cold fruit smoothie beverages made with fruit and milk or water. [37]
  • Salvadoran cuisine consists of food from the Maya, Lenca, and Pipil people. The cuisine is also influenced by Spanish cuisine. [38] Empanadas, tamales and pupusas are widespread, and seafood is common because of San Salvador's extensive coastline. [38]
  • Guatemalan cuisine was influenced by the Mayan Empire, Spanish rule and the current modernized country. [35] 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, [39] carne asada and baleadas. Common dishes include grilled meats, tortillas, rice and beans. [39] Seafood is common in the Bay Islands and on the Caribbean coast. [39]
  • Nicaraguan cuisine is a mixture of Spanish, Creole, Garifuna and indigenous cuisines and foods. [40] When the Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine. [41] 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. Traditional Nicaraguan foods include beans, corn, plantains, peppers and yucca. [40]
  • 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 and Native American cooking and dishes. [42]
  • Regional foods
The sweet potato is native to Central America and was domesticated there at least 5,000 years ago. [43]

South American cuisine

Asado with achuras (offal) and sausages. Asado is a term for barbecuing and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. Asado uruguayo.JPG
Asado with achuras (offal) and sausages. Asado is a term for barbecuing and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil.
Paila marina is a common fish soup in Chile and other South American countries. A paila is an earthenware bowl. S4020436.JPG
Paila marina is a common fish soup in Chile and other South American countries. A paila is an earthenware bowl.
  • Argentinian cuisine may be referred to as a cultural blending of indigenous Mediterranean influences (such as those exerted by Italian-Spanish and Arabic populations) with the wide scope of livestock and agricultural products which are abundant in the country. [45]
  • Bolivian cuisine
  • Brazilian cuisine, like Brazil itself, varies greatly by region. The natural crops available in each region add to their singularity. Some typical dishes are 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.
  • Chilean cuisine stems mainly from the combination of Spanish cuisine with traditional Chilean ingredients, with later influences from other European 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 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 Chilean sea bass, 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. [46] Colombians typically eat three meals a day: a large breakfast, a medium lunch between 12-2, and a light dinner. [47] 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. [48] Cuisine of Paraguay, Uruguay and the Falkland Islands, Guarani and European Influences. [49] Meats, vegetables, manioc, [50] maize [50] and fruits are common in Paraguayan cuisine. [48] Barbecuing is both a cooking technique and often a social event, and are known as Asados.
  • Peruvian cuisine reflects local cooking practices and ingredients—and, through immigration, influences from Spanish, Chinese, Italian, West African, and Japanese cuisine. Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers 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 the Grappamiel.
  • 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.

Caribbean cuisine

Mofongo is a Caribbean dish made with plantains. Mofongo.jpg
Mofongo is a Caribbean dish made with plantains.
Jamaican jerk spice chicken, rice, plantain and a honey biscuit Jerk chicken plate.jpg
Jamaican jerk spice chicken, rice, plantain and a honey biscuit

The dishes made in the previously British and French Islands and territories in the Caribbean are much more diverse than the islands colonized by Spanish 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.

  • Regional foods

Latin American cuisine

See also

Related Research Articles

Mexican cuisine culinary traditions of Mexico

Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, and Mazahua.

Enchilada corn tortilla rolled around a filling and covered with a chili pepper sauce

An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations. Originating in Mexico, enchiladas are a popular dish throughout Mexico and the American Southwest.

Puerto Rican cuisine

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the latter part of the 19th century, the cuisine of Puerto Rico has been greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine can be found in several other countries.

Refried beans

Refried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries.

South American cuisine culinary traditions of South America

South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.

Latin American cuisine broad culinary traditions

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs.

Migas Spanish and Portuguese dish

Migas is a dish in Spanish and Portuguese cuisines.

Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca, and cuisines brought in with colonizers and immigrants from Europe, Asia and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes and legumes. Staples brought by the Spanish include rice, wheat and meats. Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.

New Mexican cuisine cuisine originating from New Mexico

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American with Hispano Spanish and Mexican cuisine originating in Nuevo México. This cuisine had adaptions and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Spain and the Spanish Empire, also from French, Italian, Mediterranean, Portuguese cuisine, and European cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Route 66 American diners, fast food restaurants, and global cuisine. Even so, New Mexican cuisine developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, and Mexican identity, and is therefore not like any other Latin food originating in the contiguous United States.

Native American cuisine Culinary traditions of Peoples Indigenous to the Americas

Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a varied culture of traditional foods, some of which have become iconic of present-day Native American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity. The most important native American crops include corn, beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes and chocolate.

Colombian cuisine

Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredientes depending on the region.

Texan cuisine is the food associated with the U.S. state of Texas. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Southern, German, British, African American, Cajun/Creole, Mexican, Native American, Asian, and to a lesser degree, Jewish and Italian.

The Cayman Islands are a group of islands situated in the Caribbean Sea just between Cuba and Honduras. After being colonized first by Jamaica then by British, Cayman Islands remained under British dependency since 1962. Traditional Cayman Islands cuisine is very tied to Jamaican cuisine and they also kept British influences in their cooking, but you can as well find a large variety of international dishes with a local twist. As for traditional dishes the main ingredients are coconut, plantain, cassava, yams, rice and peas. Jamaican cuisine enriched Cayman’s cuisine by offering a large variety of spices such as jerk, curry and other exotic seasonings. The humid soil provides a large variety of exotic fruits and vegetables such as yellow squash, avocados, callaloo, cassava, calabash, spring onions, pineapples, tomatoes, peas, chili, peppers a great range of citrus fruits such as oranges, lemons, limes, grapefruits, bananas and plantains, sweet potatoes, yams and mangoes.

Seafood dishes or fish dishes are distinct food dishes which use seafood as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Seafood dishes are usually developed within a cuisine or characteristic style of cooking practice and tradition, often associated with a specific culture. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence. Regional food preparation traditions, customs and ingredients often combine to create seafood dishes unique to a particular region.

Oaxacan cuisine Regional cuisine of Oaxaca, Mexico

Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the state of the same name located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.

Cuisine of Veracruz

The cuisine of Veracruz is the regional cooking centered on the Mexican state that stretches over most of the country’s coast on the Gulf of Mexico. Its cooking is characterized by three main influences, indigenous, Spanish and Afro-Cuban, due to its history, which included the arrival of the Spanish and that of slaves from Africa and the Caribbean. These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.

Cuisine of Chiapas

The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.


  1. "Cuisine." Accessed June 2011.
  2. Pandi, George (2008-04-05), "Let's eat Canadian, but is there really a national dish?", The Gazette (Montreal), archived from the original on 2012-08-23 Also published as "Canadian cuisine a smorgasbord of regional flavours"
  3. Trillin, Calvin (2009-11-23), "Canadian Journal, "Funny Food,"", The New Yorker: 68–70
  4. Wong, Grace (2010-10-02), Canada's national dish: 740 calories – and worth every bite?, CNN, archived from the original on 2011-01-30
  5. Sufrin, Jon (2010-04-22), "Is poutine Canada's national food? Two arguments for, two against", Toronto Life, archived from the original on 2011-03-22
  6. Baird, Elizabeth (2009-06-30), "Does Canada Have a National Dish?", Canadian Living
  7. DeMONTIS, RITA (2010-06-21), "Canadians butter up to this tart", Toronto Sun
  8. "Maple Syrup." Archived 2011-09-08 at the Wayback Machine Ontario Ministry of Agriculture, Food and Rural Affairs. Accessed July 2011.
  9. "The Maple Leaf". Canadian Heritage. Retrieved November 18, 2010.
  10. "Toronto's racial diversity". Retrieved 2013-05-24.
  11. "Toronto Restaurants". 2004. Retrieved 2013-05-24.
  12. "Toronto | Toronto's Neighbourhoods". Archived from the original on 2010-02-20. Retrieved 2010-08-24.
  13. Crook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." (abstract). The Ohio Library and Information Network. Accessed July 2011.
  14. "Michigan/Great Lakes Region." Archived 2011-09-28 at the Wayback Machine Community Based Food and Farming. Archived 2011-07-20 at the Wayback Machine Sustainable Agriculture and Food Systems at Michigan State University Archived 2011-07-20 at the Wayback Machine . Accessed July 2011.
  15. 1 2 3 4 Beggs, Cindy, Gipson, Bridget, Shaw, Sherrie. "Cajun and Creole Cuisine." Archived 2012-05-04 at the Wayback Machine University of West Florida. Accessed July 2011.
  16. "Native Americans." (cached version). Archived 2011-08-24 at the Wayback Machine . Accessed July 2011.
  17. "Western USA." Archived 2011-06-07 at the Wayback Machine Accessed July 2011.
  18. "Cuisine of the West Coast." Archived 2008-08-21 at the Wayback Machine Accessed July 2011.
  19. "Pacific Northwest Cuisine." . Accessed July 2011.
  20. "Navajo Food." Accessed July 2011.
  21. "Native American cuisine goes gourmet." Archived 2004-09-21 at the Wayback Machine The CBS Interactive Business Network. Accessed July 2011.
  22. "The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States Greenwood Publishing Group, 2007 ISBN   0-313-33877-9, 440, page 212
  23. A taste of Seattle: A Pacific Northwest culinary pilgrimage Janis Cooke Newman, San Francisco Chronicle, 10-21-01
  24. "Guide to Traditional Mexican Cooking." Archived 2011-09-16 at the Wayback Machine Archived 2013-05-31 at the Wayback Machine . Accessed July 2011.
  25. "Eating in Mexico." Accessed July 2011.
  26. "Mexican Cuisine Recognized by UNESCO." [ permanent dead link ]. Accessed July 2011.
  27. "Yucatecan Cuisine." Accessed July 2011.
  28. "Oaxacan Food." Accessed July 2011.
  29. "Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Obtaining Cacao". Field Museum . Retrieved June 2, 2008.
  30. "Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Making Chocolate". Field Museum of Natural History. Archived from the original on 2009-03-18. Retrieved June 2, 2008.
  31. "Achiote (Annatto) Cooking". las Culturas. Archived from the original on May 17, 2008. Retrieved May 21, 2008.
  32. "A Brief History of Chocolate, Food of the Gods". Athena Review. Athena Pub. 2 (2). Retrieved June 8, 2007.
  33. "Chmpurrado." Accessed July 2011.
  34. "Maize, the Staple Crop of the Americas." Mesa Community College. Accessed July 2011.
  35. 1 2 3 "Guatemala." Accessed July 2011.
  36. 1 2 3 "Belize Food and Drink." Accessed July 2011.
  37. 1 2 3 4 "Costa Rica Food and Drink." Accessed July 2011.
  38. 1 2 "El Salvador Food and Drink." Accessed July 2011.
  39. 1 2 3 "Honduras Food and Drink." Accessed July 2011.
  40. 1 2 "Nicaragua Food and Drink." Accessed July 2011.
  41. "Try the culinary delights of Nicaragua cuisine". Retrieved 2006-05-08.
  42. "Panama Food and Drink." Accessed July 2011.
  43. Sweet Potato Archived 2005-02-07 at the Wayback Machine , Consultative Group on International Agricultural Research
  44. "Amazonian Cuisine." Accessed July 2011.
  45. "Archived copy". Archived from the original on 2012-03-23. Retrieved 2016-02-26.CS1 maint: Archived copy as title (link), 'Argentine Gastronomy', June 6, 2008
  46. "Colombian culture and contributions to culture". Archived from the original on 2010-12-23. Retrieved 2011-02-17.
  47. "Culture of Colombia". Advameg, inc. Retrieved 2011-02-17.
  48. 1 2 Cuisine of Paraguay, Uruguay and the Falkland Islands
  49. Accessed July 2011.
  50. 1 2 "Paraguay, the Country of Cassava." Accessed July 2011. (in Spanish)