List of cuisines of the Americas

Source: Wikipedia, the free encyclopedia.

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, 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

A sirloin steak dinner
Creole Jambalaya with shrimp, ham, tomato, and Andouille sausage
New England clam bake
  • American cuisine (U.S.) – is cuisine from the United States. The cuisine's history dates back from before the colonial period with the Native Americans, who used diverse cooking styles and ingredients. During the European colonization period, the cooking techniques used changed and new ingredients were introduced from Europe. The cuisine continued to expand and diversify into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created unique regional cuisines throughout the country. In addition to cookery, cheese and wine play an important role in the cuisine. The wine industry is regulated by American Viticultural Areas (AVA) (regulated appellation), similar to those laws found in countries such as France and Italy.
  • Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs[2] and cultural diversity.[3]
  • Cuisine of the Mid-Atlantic United States
  • Cuisine of Pittsburgh
  • 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 of sustainability.[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]
  • Other
  • Regional foods and cuisines
Québécois poutine is made with french fries, curds and gravy
.
jack cheese and breaded with corn masa flour. This is a Mexican dish that originated in the city of Puebla
.
  • By region
Mexico's six regions differ greatly in their cuisines. In the Yucatán, achiote seasoning is commonly used, which is a sweet red sauce with a slight peppery flavor, made from seeds of the tropical annatto plant and sour orange. In contrast, the Oaxacan region is known for its savory tamales, moles, and simple tlayudas, while the mountainous regions of the West (Jalisco, etc.) are known for goat birria (goat in a spicy tomato-based sauce).
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
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
habanero and chipotle
peppers.
  • Regional foods

Caribbean cuisine

plantains
.
Jamaican jerk spice
chicken, rice, plantain and a honey biscuit
  • 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), and a West African
    influence as a base.

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

Central American cuisine

Sopa de pata is a popular soup in El Salvador made from cow tripe, plantain, corn, tomatoes, cabbage and spices.
  • Belizean cuisine is an amalgamation of all the ethnicities in the nation of Belize, 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 is gallo pinto, which is rice and black 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 and baleadas. Common dishes include grilled meats, tortillas, rice and beans. Seafood is common in the Bay Islands and on the Caribbean coast.[citation needed]
  • Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine.[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 the coconut. 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 and Native American cooking and dishes.
  • Lenca, and Pipil people. The cuisine is also influenced by Spanish cuisine. Empanadas, tamales and pupusas are widespread, and seafood is common because of San Salvador's extensive coastline.[citation needed
    ]
  • Regional foods
The sweet potato is native to Central America and was domesticated there at least 5,000 years ago.[31]
  • Central American foods and dishes
  • Fry jacks are Belizean deep-fried dough pieces served for breakfast, and can be shaped as circles or triangles.
    Fry jacks are Belizean deep-fried dough pieces served for breakfast, and can be shaped as circles or triangles.
  • 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.
    All Saints Day
    . It is a chilled salad that may be made from over 50 ingredients.
  • A casado is a Costa Rican meal consisting of a tortilla, rice, black beans, plantains, salad, and an optional protein source like beef, pork, chicken, fish, etc.
    A casado is a Costa Rican meal consisting of a tortilla, rice, black beans, plantains, salad, and an optional protein source like beef, pork, chicken, fish, etc.

South American cuisine

Arepa is most popular plate of Venezuelan Cuisine. Ais an earthenware bowl.
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.
  • Inca empire and their 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 Patagonian south of Chile, many people produce 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. In Brazil the most traditional dish is the feijoada
    .
  • Arabic populations) with the wide scope of livestock and agricultural products which are abundant in the country.[33]
  • Bolivian cuisine
  • cilantro
    .
  • 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.[34] Colombians typically eat three meals a day: a large breakfast, a medium lunch between 12-2, and a light dinner.[35] 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.
  • French Guianan cuisine
  • Guyanese cuisine
  • manioc,[36] maize[36] and fruits are common in Paraguayan cuisine.[citation needed] Barbecuing is both a cooking technique and often a social event, and are known as Asados
    .
  • Surinamese cuisine
  • 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.
  • South American foods and dishes
  • Cebiche, a seafood dish popular in Central and South America, especially in Peru
    Cebiche, a seafood dish popular in Central and South America, especially in Peru
  • A typical Brazilian Feijoada, a stew of beans with beef and pork
    A typical Brazilian Feijoada, a stew of beans with beef and pork
  • "Fish in a box", fresh fish served with Mediterranean vegetables in a Montevideo, Uruguay restaurant
    "Fish in a box", fresh fish served with Mediterranean vegetables in a Montevideo, Uruguay restaurant
  • A bowl of fanesca served in Quito, Ecuador. It is a traditional soup of Ecuador served around Easter.
    A bowl of fanesca served in Quito, Ecuador. It is a traditional soup of Ecuador served around Easter.
  • Bandeja paisa, a typical meal popular in Colombian cuisine. Includes red beans cooked with pork, white rice, ground meat, chicharon, fried egg, plantain, chorizo, arepa, hogao sauce, morcilla and avocado.
    morcilla and avocado
    .

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).
    • Caribbean cuisine – see above
    • Central American cuisine – see above
    • South American cuisine – see above

See also

References

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