North American cuisine

See also: South American cuisine, Cuisine of the Americas, and Global cuisines

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North American cuisine is a term used for 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 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

• Anguillan cuisine
• Belizean cuisine
• Bermudian cuisine
• Canadian cuisine
• Costa Rican cuisine
• Cuban cuisine
• Greenlandic cuisine
• Guatemalan cuisine
• Haitian cuisine
• Honduran cuisine
• Jamaican cuisine
• Mexican cuisine
• Nicaraguan cuisine
• Panamanian cuisine
• Puerto Rican cuisine
• Saint Lucian cuisine
• Salvadoran cuisine
• United Statesian cuisine

See also

Food portal

• List of American regional and fusion cuisines
• Cuisine of Puerto Rico (part of the Caribbean and Latin American regions and of the United States)