American Cuisine – a brief

American cuisine has the reputation of being hearty and wholesome. Athough American food has become synonymous with hamburgers and french fries, a history of evolving tastes stretches behind modern American cuisine. A result of the centuries long culture meld from all corners of the globe, American cuisine incorporates many different traditions and flavors into its repertoire. In a combination of native ingredients and cooking styles from every continent, the varied and vast American cookbook has developed as each immigrating culture brings a little taste of home with it.


Northeastern United States

The northeastern United States is known for its consumption of seafood such as lobster, crab, and clams, especially in clam chowder, a thick soup made with clams, potatoes, milk, and sometimes bacon. Farther north, blueberries and potatoes grow abundantly in the rocky soil, and maple syrup, a sweetener made from boiled-down maple tree sap, is widely available throughout. In the south of this region popular fares include the pretzel, a Germanic baked good traditionally baked twisted into a knot, and the cheesesteak, a steak and melted cheese sandwich served in a long roll and originating in Philadelphia, Pennsylvania. This region also includes New York City, historically a stronghold for Chinese and Italian immigrants. Restaurants serving cuisine from both cultures are immensely popular throughout the city and the rest of the country. Look for New York favorite, the Italian-influenced New York-style pizza with its distinctive thin and crispy crust.

Midwestern United States

The midwest of the United States is sometimes called “the breadbasket of America” because of its large-scale production of corn and wheat, used to make bread. The north of this region is also known for its large dairy farms and production of dairy products such as milk and cheese. Settled by northern European immigrants, popular fares in the region include the Polish pirogi dumpling, and German sausage, particularly bratwurst sausage or “brats”. Look also for Chicago-style “deep dish” pizza. Cooked in deep pans leaving a thick, doughy crust and laden with tomato sauce, cheese, and toppings, Chicago-style pizza differs from the thinner, crispier New York-style pizza that is popular in the eastern United States.

Southern United States

Southern food comes from the south eastern region of the United States. Influenced by Native American cooking, there is a long tradition of using corn in dishes stretching all the way back to the first European settlers in the region. Corn is steamed, boiled, or grilled and eaten by itself or with butter and salt off the cob, or it is ground and made into flour for southern staple cornbread. Corn is also made into grits, a Native American porridge that is an iconic southern dish often served with breakfast. The African American population has played a key part in the development of southern food, particularly with the popularization of the ingredient of okra, an edible African plant. Okra helps form the base of gumbo, a thick stew of many varieties. Gumbo is a popular southern meal and is typically served over rice, as per the Cajun (an exiled French-Canadian ethnic group) influence in the region.

Western United States

The western part of the United States also has its own distinctive way of cooking. In the Pacific Nothwest and California (Pacific Ocean coastal areas) there is a distinct Asian fusion influence to dishes. Also the region of cowboys and frontier, there is a tradition of eating game meat such as moose and deer and of course beef, especially cooked outdoors. Salmon is an iconic fish eaten in this region, and many of its preparation methods are taken from the Native Americans of the area. Rocky Mountain freshwater oysters, found in the lakes of the Rocky Mountains are also famous fare from the West. There is also an organic and local food movement strong in this area of the country focused on buying and eating healthy and sustainable foods.

Southwestern United States

The Southwest has developed a Cuisine dubbed “Tex-Mex” taken from the region’s proximity to the country of Mexico and its dominance by the American state of Texas. Tex-Mex cuisine uses Mexican tortillas, very thin corn or flour-based bread, and beans of all kinds, but relies more heavily on melted cheese and cumin than tradition Mexican food does. Iconic dishes from the Tex-Mex tradition include chili (a spicy bean stew), salsa (a chunky, spicy tomato sauce) with corn chips, and fajita (traditionally beef with grilled peppers and onions wrapped in a tortilla). Fajitas are often served with melted cheese, sour cream, and guacamole, an avocado-based dip. The cowboy culture still persists in this region as well, so beef steaks are also popular served grilled.

The Hamburger

No discussion on American food would be complete without the iconic hamburger. A symbol of the American consumerist culture, the hamburger has become a popular meal the world over. Although it has its origins in Germany, because so many American people and places have taken credit for the modern hamburger and because it is so popular within America and world-wide, it cannot be attributed as a particular regional food of the United States. The hamburger, a beef patty in a halved bun, became immensely popular in America after the 1930’s with the development of “fast food” restaurants, roadside establishments specializing in quickly made, industrially produced meals. Hamburger toppings include cheese, lettuce, tomato, onions, pickles, ketchup, and/or mustard, and a traditional fast food meal includes a hamburger, french fries and a soda or milkshake (a blended milk and ice cream drink).

For American cuisine delivery options, visit and check out these restaurants serving American food:

Traditional American Food

Regional American Specialties

Fast Food (Burgers)

Burger King – Six Delivery Locations

Hardee’s – Five Delivery Locations

Fast Food (Fried Chicken)

KFC – 14 Delivery Locations!

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