Aside from constituent and techniques native to endemic North Americans , all cuisine in the United States originated somewhere else . immigrant from all over the world settle here and flooded the country withfoods , method acting of preparation and recipe native to their home country . The culmination of all of these influence has made up the collective American culinary art . But most dishes that seem unambiguously " American " have their roots in far - off lands . The fact that homo tend to settle and congregate with their own nationalities concentrated culinary influences to defined geographic area . What we ended up with is a delicious mix of culinary art as varied as the immigrants who came to the state , recipes in tow . We ’ll depend at five of these regional influence on the following varlet .

5: Creole

If you are n’t from Louisiana , you might erroneously think that Creole and Cajun are the same thing . The Creole cuisine actually came from the rich French plantation owners who farm in Louisiana before it was sold to the United States . Creole dishes typically contained more expensive ingredient than the Cajuns could afford . This direct to a slenderly more processed cuisine – rather of an oyster stew , you get Oysters Rockefeller . The roots of Creole are in French constituent and technique , combined with Spanish , African and Caribbean influences . fleeceable black pepper , Allium cepa and celery are the hallmark of Creole " Holy Trinity , " which is another obvious French influence . French preparation is bang for using earthy , simple ingredients couple with flawless proficiency and cooking .

4: Tex-Mex

The condition Tex - Mex first appeared in photographic print in the 1940s , but the cuisine was around before that . Tex - Mex is Mexican culinary art , which has its root in Spanish cooking , whipped up Texas style . When Mexican cuisine met Texas , dish aerial likesteakfajitas , chimichangas and nachos were born . The roots of the burrito are believed to be in Los Angeles , where they soon fan out southwest to Texas . Cheeseand beef are Texan additions to Mexican cuisine as well . Even Tex - Mex refried edible bean are n’t quite like the well - fried beans native to Mexico . The influence of Mexico on Texas cuisine spawned a culinary revolution , with Tex - Mex being pop from California to France .

3: Hawaiian Cuisine

Hawaii has a cuisine that ’s as varied and rich as the many nationalities who settled in " paradise . " The nutrient of Hawaii is influenced by Japanese , Filipino , Korean , Chinese , Portuguese and of path , Polynesian cuisine . The financially fruitful Ananas comosus plantation made the spiny yield a staple constituent in Hawaiian culinary art . The laborers on pineapple plant andsugarcane plantations were from all of the aforementioned area , and they all brought along the ingredients and recipes of their native estate . The Chinese bring in fried rice , honeyed and moody and dim sum . unfastened - fervour Korean barbecue dish found their way into the regional cuisine . Japanese sushi had a lot of influence , as did the Portuguese with their salted Pisces the Fishes beauty . Spain contributed some spice , and the Philippines insert fry food for thought , peas and beans . The windup of all of these influences resulted in a luscious culinary art that ’s uniquely Hawaiian .

2: Southern Food

Sometimes have-to doe with to as soul food because of the great care that last into making each dish , southerly food has been heavily influenced by the African slave business deal that marks one of the dark periods of American account . The bloodline of the style of cooking lies in the fact that African hard worker did n’t have entree to prime cut of meat , quality ingredients or sometimes even working kitchen . This ram them to get creative by using alternative cutting of meat that were fattier or just plain undesirable to loaded plantation owners . bowel were falsify into chitlins , fat back and salt pork barrel replaced lean bacon . Unwanted vegetables like okra and black - eyed peas were cook alongside nutrient that were then love as smoke ( cabbage and collard special K ) . The robust flavour and home - spun recipes of Southern soul food have been decease down through the years and are still enjoyed today in the Deep South .

1: New England

The Northeastern part of the United States , New England , owe much of its culinary influence to the first English settlers who came to the New World . Also due in large part to the fat bountifulness usable in the ocean of the Northeast , seafood became a staple food source . The Puritan colonist were more accustomed to bake than fry foods , so meat pies are usually found on menu in New England . The English settlers were also experience dairy farmers , socheese , cream and butter - base dish antenna appear in abundance . Couple that with seafood , and you have classic like New England clam chowder and fish stew . Native Americans also had some influence on the culinary art of New England with the likes of the Zea mays - based Johnny - cake and hasty pudding .

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