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American Regional
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American regional cuisine

The food from the United States is often associated with fast food and disregarded. The amounts sold, World expansion and standardize production process by the likes of McDonald's, Domino's, Nathan's etc do not work in favor of America to get its cuisine known by everyone. America in fact has a vibrant and diverse cuisine that can be frugal, comforting and even sophisticated.

The history of food in the United States of America is indeed stamped with the characteristics of a melting pot. Today's cuisine is a reflection of this history and different cultures coming together, from the indigenous peoples, to the first settlers from Britain, Spain and France to a "second wave" immigrants from all over the World and the African slaves, all this went into the making of America and its food. 

Travel around the U.S. with us and learn more about this rich food culture in the posts below.     

Watercress and Boston Lettuce Salad

New England

New England cooking is simple, direct, plainly seasoned, and inexpensive to prepare. Little arable land and weather limits crops and foods from the sea are common.


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Pan-Roasted Veal Chop in Apple-Mushroom Cream with Handmade Noodles and Brussels Sprouts

Mid Atlantic

Moderate climate and good farming kept this region closer to the old-world habits with later influence from the Pennsylvania Dutch. Even tough the origins are based on English food, Mid Atlantic food continued to grow and became quite cosmopolitan.


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Elote, Mexican Street Corn

Mexico Border

Meso-American influence is most felt in this region, but don't get confused as the Mexico border is influenced, but it is not Mexican food.

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Maryland-Style Crab Cakes and Summer Garden Diced Vegetable Salad


Chesapeake Bay
A little bit of the Plantation South and Mid-Atlantic cuisine, but this section of DelMarVa is dominated by the bay seafood like the lovely crab cakes above.


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Creole Jambalaya with Pepper Medley


Louisiana
The Louisiana Region was purchased from France in 1803, with this strong french influence, food from this region is very rich and unique.


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Tres Leches Cake with Mandarin Oranges


South Florida
A unique perspective in food with the Plantation South, Mexican influence and later on from other places in Latin America and particularly Cuba.


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Black Walnut Poundcake with Persimmon Sauce


Appalachian South
The place to make something out of nothing.


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Texas Brisket


Western/Central Farmlands
The home of the U.S. Ranchlands, beef, bison and all the rest. The photo above is of a traditional Texas Brisket, slow cooked and covered with salt and black pepper.


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Tea-Smoked Ahi Tuna with Wasabi Mashed Potatoes and Braised Baby Bok Choy


California
Eureka, the non-Mexican part of California cuisine is here. For the Mexican part, check-out the Mexican border post.


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Gitksan Planked Salmon with Berry Barbeque Sauce, Roasted Fennel–Yukon Gold Potato Purée, and Northwest Vegetable Medley


Pacific Northwest
New England cooking is simple, direct, plainly seasoned, and inexpensive to prepare. Little arable land and weather limits crops and foods from the sea are common.


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Pau Hana Pupu Platter for Two: Rumaki, Shrimp on Sugarcane, Korean Mandoo Dumplings, Chinese Barbeque Baby Back Ribs, Poke-Stuffed Mini-Skins, Edamame, and Shichimi Wings


Hawaii
Many consider this volcanic Island chain a paradise on earth.


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Dixie Peach Cobbler


Plantation South
Rich lands for farming and African and Afro-Caribbean influences are the basis for soul-food and the Lowcountry cuisine. 


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Veal Parmesan with Fresh Tomato Sauce, Potato Gnocchi, and Vegetable “Spaghetti”


New York
NYC is a melting pot of many different cultures, in the city that never sleeps you can find any kind of food for every taste and pocket.


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