From 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
[
edit
]
- 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.
-
- 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,
[5]
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.
[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]
- California cuisine
is a style of cuisine marked by an interest in
fusion
(integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.
[11]
See also:
Cuisine of California
.
- Cuisine of California
- Hawaiian cuisine
in modern times is a fusion of many cuisines brought by
multiethnic
immigrants to the
Hawaiian Islands
, particularly of
American
,
Chinese
,
Filipino
,
Japanese
,
Korean
,
Polynesian
and
Portuguese
origins, including plant and animal food sources imported from around the world for agricultural use in Hawaii. Many local restaurants serve the ubiquitous
plate lunch
featuring the
Asian
staple, two scoops of rice, a simplified version of American
macaroni salad
(consisting of
macaroni
and
mayonnaise
), and a variety of different toppings ranging from the
hamburger
patty, a fried
egg
, and
gravy
of a
Loco Moco
, Japanese style
tonkatsu
or the traditional lu'au favorite,
kalua
pig.
- Pacific Northwest cuisine
is a North American cuisine of the states of
Oregon
,
Washington
and
Alaska
, and the provinces of
British Columbia
and the southern
Yukon
. The cuisine reflects the ethnic makeup of the region, with noticeable influence from
Asian
and
Native American
traditions.
[12]
- Rocky Mountain cuisine
- Regional foods and cuisines
- Cuisine of the Maritime Provinces
? the
Maritimes
region of Canada has some unique foods from the
Acadians
,
First Nations
and English settlers groups. Many of these dishes use seafood and/or vegetables that were easy to preserve during the winter.
- Cuisine of Toronto
? Toronto's is a large city with significant multicultural diversity due to recent
immigration
. As such, cuisines from around the world can be found there.
[21]
[22]
Different ethnic neighborhoods throughout the city focus on specific cuisines.
[23]
- Some of Canada's regional foods:
- Mexican cuisine
? Mexican food varies by region because of
Mexico
'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 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
balche
. Mexican cuisine was added by UNESCO to its lists of the world's "
Intangible Cultural Heritage of Humanity
".
-
- Mexico's six regions differ greatly in their cuisines. In the
Yucatan
,
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).
- 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,
a la veracruzana
.
- In
pueblos
or villages, there are also more exotic dishes, cooked in the
Aztec
or
Mayan
style (known as
comida prehispanica
) 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 complemented with
habanero
and
chipotle
peppers.
-
- Carne asada
, thin or thick pieces of meat, usually beef, that is often marinated and served whole or chopped
- Chipotle
, a smoke-dried
jalapeno
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
[25]
and used the cacao seeds it produced to make a frothy, bitter drink.
[26]
The drink, called
xocoatl
, was often flavored with
vanilla
,
chili pepper
, and achiote (also known as
annatto
).
[27]
Chocolate was also historically used as a form of currency.
[28]
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
.
- Additional Mexican foods and dishes
-
Caldo de res
is a Mexican dish made with corn, green beans, potatoes, carrots, cabbage and
cilantro
.
-
Chapulines, (roasted
grasshoppers
), for sale in
Oaxaca
, Mexico
Caribbean cuisine
[
edit
]
- 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.
-
Central American cuisine
[
edit
]
- 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
]
- Nicaraguan cuisine
is a mixture of Spanish, Creole, Garifuna and indigenous cuisines and foods. When the
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.
- Salvadoran cuisine
consists of food from the
Maya
,
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
]
-
- 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.
-
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.
-
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
[
edit
]
- Argentine 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.
[33]
- 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.
[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
- Paraguayan cuisine
is similar to the cuisines in
Uruguay
and the
Falkland Islands
. Cuisine of Paraguay,
Uruguay
and the
Falkland Islands
, Guarani and European Influences. Meats, vegetables,
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
.
- 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 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.
- 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
-
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
-
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
.
Latin American cuisine
[
edit
]
- 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
[
edit
]
References
[
edit
]
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- ^
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(in Spanish)
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