Typical southern states are deep-fried chicken (fried chicken), beef schnitzels (country-fried steak), smoked pork (barbecue), cornmeal pancakes and bread, crabs, crab soups (she-crab soup) and crab cakes (Maryland crab cakes).
In the states of New England, boiled corned beef with vegetables (boiled dinner), fish dishes, lobsters, clam chowder are traditional.
Table decorations in the Midwest are grilled beef steak, baked potatoes, chocolate cake. Urban Midwestern cuisine has been strongly influenced by Italian cuisine (deep Chicago pizza, St. Louis fried ravioli, etc.)
In the southwest of the country, a synthesis of Mexican and American cuisines dominates, the so-called Tex-Mex, whose characteristic dishes are fajitas, tacos, burritos, chili con carne, stuffed sweet peppers and other Tex-Mex dishes.
Ice is widely used in the diet of Americans. A pitcher of ice is a common attribute of service in a restaurant. Iced tea is popular. Beer is usually served cold in a chilled mug.
In American cuisine, rice is often used as a side dish – long, brown and wild. Many spices are used in cooking: garlic powder, several types of pepper, cloves, nutmeg, oregano, cinnamon, ginger, bay leaf, cumin, dill, vanilla, onion powder, etc., peanut butter.
Supermarkets and grocery stores sell a variety of convenience foods. On weekdays, many American families use convenience foods for lunch or cook, for example, beef with a side dish (baked potatoes and spinach or beans from a bag). Fresh vegetables go to the salad: lettuce, escarole, tomatoes, avocados, green shallots, cucumbers, radishes. For dessert, a cake made from a purchased biscuit mix is served.
Sandwiches, both hot (hamburgers, cheesesteaks (thinly sliced roast beef with cheese and fried onions)) and cold (ham, turkey breast, vegetables) are typical American lunches. On weekends, holidays, family and other celebrations, food is usually prepared according to more time-consuming recipes. At Christmas, they often roast a turkey with apples and bake an apple pie.
California is a kaleidoscope of cultures and nationalities, the mix of which creates amazing dishes. Introducing Ramen Burrito! Just imagine, wheat noodles, eggs, pieces of fried meat and everything is wrapped in pita bread with sooo delicious sauce.
Imagine wheat noodles processed into a wheat bun… it’s just a masterpiece! Just place a delicious secret sauce patty between two wheat buns and voila, the burger is ready.
If you’re already familiar with San Francisco’s weird eclectic culture, then you certainly won’t be surprised why the city is home to Sushirito, also known as the sushi burrito combo. After all, Californians love Asian and Mexican food, so it’s not hard to see why they chose to mix the two. Usually sushirito is served in expensive sushi restaurants.
You sit? Not? Then you better sit down. The fact that California was once part of Mexico is the root cause of some of the tastiest Mexican food in the US. Tacos are the staple of this state and since we’re right by the Pacific Ocean, fish and tacos were just meant for each other. Only here people consume SO MUCH seafood. If you try the fish taco, you will understand why!
MAC AND CHEESE PIZZA
Nothing makes a pizza taste better than a dish that is great in its simplicity. Once you try macaroni and cheese on pizza, you will not be able to forget this taste.
CARNE ASADA FRIES
If you like carbs but are also a meat eater, then carne Asada fries is a must on your tasting list. The dish was invented in San Diego and is the perfect snack after an active walk around the city or surfing.
It’s all about avocados, almonds and artichokes. These ingredients are found in almost every dish, so it is simply impossible to mention them. Traveling in California, you can’t help but taste the local delicacies.
Modern American food
It’s characterized by an extremely wide distribution of convenience foods, fast food restaurants (so-called fast food) and restaurants of national cuisine, which also makes it difficult to characterize American cuisine.
In rationalist American cuisine, canned food, conserves, sausages, sandwiches and ready-made drinks, most often cold ones, became the main products: whiskey, beer, cocktails, juices. Only a few hot instant dishes, convenient for standardizing portions and prices, were allowed in this cuisine: cutlets, sausages, scrambled eggs, coffee.
Tea, requiring special brewing conditions, was already becoming impossible in this “stream”, because it inevitably lost quality, turning into a brew, and it was easier to refuse it. All sorts of pickles, deviations from the standard were also ruthlessly expelled from rationalistic cuisine. Therefore, it was difficult to withstand it for a long time.
These strict rules were mitigated, however, by the fact that in the United States, in parallel, those national cuisines were preserved and cultivated, which in their repertoire had dishes that could become standard and compete on cheapness with dishes of rationalist cuisine.