Cuisine of the Americas

The cuisine of the Americas is made up of a variety of food preparation styles.

North America

North American cuisine consists of foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, Mexican cuisine, and Central American cuisine. North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, Asian cuisine, and especially European cuisine. As a broad, geo-culinary term, North American cuisine also includes Central American and Caribbean cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery.

The term "regional" is somewhat ambiguous, however, since, for example, the cuisine of Puerto Rico can differ markedly from Cuban cuisine; Mexican cuisine spills across the border into the Tex-Mex and Mexi-Cali "sub-cuisines"; and the cuisines of Michigan and Ontario have more in common with each other than either has with the cuisines of Manitoba or Iowa.

Countries

South America

Main article: South American cuisine

Brazilian Feijoada

Some of the richest products of South American cuisine come from the middle of the continent, the Amazonia. In countries like Peru, there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. On the Southern tip of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains are also on this continent, which are rich for growing food in abundance. In the Patagonia region south of Chile and Argentina, 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 considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is one place where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil, their most traditional dish is the feijoada.

Countries

North American cuisine

Sovereign states	Antigua and Barbuda Bahamas Barbados Belize Canada Costa Rica Cuba Dominica Dominican Republic El Salvador Grenada Guatemala Haiti Honduras Jamaica Mexico Nicaragua Panama Saint Kitts and Nevis Saint Lucia Saint Vincent and the Grenadines Trinidad and Tobago United States

Dependencies and other territories	Anguilla Aruba Bermuda Bonaire British Virgin Islands Cayman Islands Curaçao Greenland Guadeloupe Martinique Montserrat Puerto Rico Saint Barthélemy Saint Martin Saint Pierre and Miquelon Saba Sint Eustatius Sint Maarten Turks and Caicos Islands United States Virgin Islands

South American cuisine

Sovereign states	Argentina Bolivia Brazil Chile Colombia Ecuador Guyana Panama Paraguay Peru Suriname Uruguay Venezuela

Dependencies and other territories	Falkland Islands French Guiana South Georgia and the South Sandwich Islands

Cuisines

Regional	African North West list Americas North South list Asian Central South list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian American Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Quebec Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Moroccan Mozambican Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu American Chinese Anglo-Indian Arab Ashanti Assyrian Balochi Balinese Batak Bengali Berber Betawi Buddhist Cajun Cantonese Chechen Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Greek American Gypsy Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Ossetian Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Soul food Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

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Cuisine of the Americas

North America

Countries

South America

Countries

See also