The United States is a country truly defined by its cultural diversity, and trust us, one of the most exciting aspects of this incredible melting pot is definitely its food scene. As American cities grow more multicultural, they transform into vibrant culinary havens where traditional dishes from all corners of the globe are not just embraced, but lovingly adapted and made their own. It’s a delicious testament to the rich history of immigration and the ongoing cultural exchange that shapes this nation.
Global cuisines have taken root deep within the U.S., weaving a vibrant tapestry of food experiences that truly reflect our diverse heritage. What’s truly amazing is how many international foods have become so completely integrated into American culture that they’re no longer seen as exotic, but as utterly beloved staples that we can’t imagine living without. From bustling city streets to quiet neighborhood corners, these flavors tell a story of connection and innovation.
So, prepare your taste buds because we’re about to embark on a mouthwatering journey! We’re diving deep into some of the most iconic, globally inspired street foods that have not just found a home in America, but have become absolute must-try sensations. Get ready to discover the delicious dishes that prove the world truly is our oyster, especially when it comes to incredible eats right here in the USA.
1. **Tacos (Mexico)**: Tacos are arguably the most popular Mexican food in the U.S., and honestly, it’s not hard to see why! These delightful creations feature soft or crispy corn or flour tortillas, generously filled with an incredible variety of ingredients. You’ll find everything from seasoned beef, tender chicken, and flavorful pork to fresh fish and vibrant vegetables, ensuring there’s a perfect taco for every palate.
But the magic doesn’t stop there. Toppings like zesty salsa, creamy guacamole, and savory cheese add layers of flavor and satisfying texture, making each bite an experience. Tacos are truly ubiquitous, popping up everywhere from humble food trucks to upscale restaurants, especially thriving in areas with strong Mexican influences like the sunny states of California and Texas. They’ve become a go-to for a quick, delicious bite on the run.
Their versatility has also led to fascinating variations such as convenient taco bowls, refreshing taco salads, and exciting fusion options, all of which have further skyrocketed this dish’s popularity. Whether you’re grabbing a speedy bite at a quick-service joint or savoring a meticulously crafted dish at a high-end establishment, tacos have undeniably cemented their place as a quintessential part of the American food scene. They are simply everywhere, and we are so here for it!
Recipe details: Mexico City-Style Tacos
Prep time: 15 min Inactive time:
Cook time: 15 min Total time: 30 min
Level: Easy Servings: 10 to 12 servings
Total weight: 1094.5 g Calories: 2149.2 kcal
Energy: 2149.2 kcal Protein: 62.9 g
Carbs: 329.1 g Fat: 67.9 g
Dish Tags: mexican, main course, lunch/dinner, Balanced, Low-Sodium, Sugar-Conscious, Kidney-Friendly, Vegetarian, Pescatarian, Mediterranean, Eggs, Milk, Sulfites
Ingredients:
3 tomatoes, cored
2 tablespoons vegetable oil
2 1/4 cups fideo or angel hair pasta, cut into 1-inch pieces
1/4 cup roughly chopped onion
1/2 teaspoon salt, plus more for seasoning
12 corn tortillas, warmed
1/4 cup Mexican crema or sour cream
1/2 cup queso fresco or mild feta cheese
Cooking steps:
1. Bring a medium saucepan of water to a boil over medium-high heat. Add the tomatoes and cook for 5 minutes. Remove the tomatoes and set aside to cool slightly.
2. In a heavy medium skillet, heat the vegetable oil over medium heat. Add the fideo or pasta and cook until golden brown, about 6 minutes.
3. Place the cooked tomatoes, onions, and 1/2 teaspoon salt in a blender. Blend until smooth. Add the tomato mixture to the skillet and cook the fideo or pasta on low heat, without stirring, until tender, about 12 minutes. Season with salt and pepper to taste.
4. Fill the tortillas with the fideo filling. Drizzle the tacos with crema and sprinkle with cheese.
Get the recipe: Mexico City-Style Tacos
2. **Sushi (Japan)**: Sushi, a traditional Japanese dish crafted with vinegared rice and an array of exquisite ingredients like fresh fish, crisp vegetables, and delicate seaweed, has absolutely exploded in popularity across the U.S. It’s safe to say that sushi bars and restaurants are now common fixtures in nearly every major city, offering an enticing selection of artfully prepared rolls, elegant nigiri, and pristine sashimi.
Interestingly, Americanized versions, such as the ever-popular California rolls featuring creamy avocado and tender crab, have played a significant role in making sushi more approachable and accessible to those new to this beautiful cuisine. Many U.S. cities, with Los Angeles and New York leading the charge, have blossomed into vibrant hotbeds for innovative and boundary-pushing sushi chefs. These culinary artists continuously redefine what’s possible with this delicate fare.
The widespread rise of sushi can be attributed to its undeniable fresh, healthy appeal, along with its often stunning and aesthetically pleasing presentation, making it a feast for both the eyes and the palate. From the fun of conveyor-belt sushi in casual settings to the refined elegance of high-end omakase experiences, sushi continues to captivate and charm the American palate, proving its enduring appeal.
Recipe details: Kappamaki (Cucumber Sushi Roll)
Cook time: Unknown Total time: 20
Level: Unknown Servings: 8
Total weight: 1782.4 g Calories: 4305.9 kcal
Energy: 4305.9 kcal Protein: 81.9 g
Carbs: 950.2 g Fat: 7.5 g
Dish Tags: japanese, main course, lunch/dinner, Low-Fat, Low-Sodium, Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Pescatarian
Ingredients:
4 sheets of nori (dried seaweed, cut in half)
6 cups sushi rice (prepared)
2 Japanese cucumbers (cut into long sticks)
Cooking steps:
1. Prepare your workstation by placing a sushi rolling mat (makisu) on a clean surface.
2. Lay one half-sheet of nori, shiny side down, on the sushi mat, aligning the bottom edge with the mat’s edge.
3. Dip your hands in a small bowl of water (optionally mixed with a drop of vinegar) to prevent rice from sticking.
4. Take about 3/4 to 1 cup of prepared sushi rice and spread it evenly over the nori, leaving about 1/2 inch bare at the top edge. Use gentle, pressing motions.
5. Arrange several cucumber sticks horizontally across the center of the rice, forming a neat line.
6. Carefully lift the edge of the sushi mat closest to you, bringing it over the cucumber and rolling tightly forward, applying gentle pressure.
7. Continue rolling, pulling the mat forward to create a tight, even cylinder. Use the bare nori edge at the end to seal the roll.
8. Transfer the finished roll to a cutting board.
9. Moisten a very sharp knife with water and slice the roll into 6-8 equal pieces, wiping the knife clean between cuts for clean results.
10. Arrange the kappamaki pieces artfully on a serving plate and serve immediately with soy sauce, pickled ginger, and wasabi, if desired.
Get the recipe: Kappamaki (Cucumber Sushi Roll)
3. **Pizza (Italy)**: Italian pizza, especially the classic Neapolitan variety, has been wholeheartedly embraced across America, becoming a true culinary staple. These thin-crust masterpieces, typically adorned with vibrant fresh tomatoes, gooey mozzarella, fragrant basil, and a delicate drizzle of olive oil, are the foundation of countless pizzerias nationwide. It’s a flavor combination that simply can’t be beaten, harkening back to ancient ovens unearthed from Pompeii.
However, the pizza we know and love today wouldn’t be possible without a little help from the New World! When the tomato arrived in Europe from South America, it was initially deemed poisonous by the upper classes. But resourceful peasants, too poor to be choosy, began spreading this “red fruit” on their pies. Centuries later, the additions of fresh basil and mozzarella perfected the classic Pizza Margherita, thanks to that accidental culinary breakthrough.
Regional variations, like New York-style with its famously thin and foldable crust, or Chicago’s hearty deep-dish, have also garnered immense popularity across the country. Plus, many pizza places offer a dazzling variety of toppings, from classic pepperoni and mushrooms to gourmet ingredients like peppery arugula and salty prosciutto. The fusion of pizza with unique American flavors, such as spicy buffalo chicken or tangy barbecue sauce, has sparked a dynamic evolution of this beloved dish, ensuring that no matter where you are in the U.S., a delicious slice of Italy is always within reach.
Recipe details: Barbecue Pizza: Elvis Pizza (Coletta’s Italian Restaurant)
Prep time: 40 min Inactive time: 2 hr 15 min
Cook time: 30 min Total time: 3 hr 25 min
Level: Intermediate Servings: 4 to 6 servings
Total weight: 2951.7 g Calories: 5481.9 kcal
Energy: 5481.9 kcal Protein: 273.8 g
Carbs: 688.9 g Fat: 184.9 g
Dish Tags: italian, main course, lunch/dinner, Balanced, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Gluten, Wheat, Sulfites, FODMAP
Ingredients:
One 1/4-ounce package active dry yeast
1/4 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil
3/4 cup warm water
1 cup ketchup
1/3 cup tomato puree
1/2 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
3 whole cloves
1/3 cup sliced onions
1/6 teaspoon granulated garlic
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon black pepper
6 ounces water
2 cups barbecue sauce
12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated
Cooking steps:
1. To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
2. After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
3. To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
4. To Assemble Pizza: Preheat the oven to 500 degrees F.
5. Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
Get the recipe: Barbecue Pizza: Elvis Pizza (Coletta’s Italian Restaurant)
4. **Dim Sum (China)**: Dim sum refers to a delightful collection of small, incredibly flavorful dishes, all served in convenient bite-sized portions, perfect for sharing and sampling. This culinary tradition boasts an impressive range, from delicate dumplings and fluffy buns to savory rolls and sweet pastries. It originally hails from Cantonese tea houses, and since its arrival, it has blossomed into a beloved meal throughout the U.S., especially thriving in cities with substantial Chinese populations like the bustling hubs of San Francisco, New York, and Los Angeles.
A typical dim sum meal is a true feast for the senses, involving a wide array of steamed, fried, or baked dishes, almost always accompanied by comforting tea. While classic dumplings like the succulent siu mai and the translucent har gow are perennial favorites, you’ll also discover irresistible specialties such as golden egg tarts and crispy spring rolls, each offering a unique textural and flavor experience.
Many dim sum establishments provide a wonderfully interactive dining experience, with carts gracefully rolling around the dining room, allowing customers to handpick their desired options directly. This adds to the fun and communal nature of the meal. Whether enjoyed in elegant, upscale restaurants or cozy, casual spots, dim sum has unequivocally and firmly established itself as an indispensable and much-loved part of America’s rich culinary landscape, bringing a taste of tradition to modern tables.
Recipe details: Chinese custard tarts
Cook time: Unknown Total time: 25
Level: Unknown Servings: 30
Total weight: 1196.0 g Calories: 3699.4 kcal
Energy: 3699.4 kcal Protein: 66.4 g
Carbs: 371.3 g Fat: 212.8 g
Dish Tags: chinese, desserts, lunch/dinner, Low-Sodium, Low Potassium, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free
Ingredients:
3 cup plain flour
185 gram lard
5 tablespoon hot water
pinch salt
3 eggs
1/3 cup sugar
1 1/2 cup milk
few drops yellow food colouring
Cooking steps:
1. Combine flour and a pinch of salt in a large mixing bowl. Cut the lard into small pieces and rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the hot water, mixing until a dough forms. Knead lightly until smooth, then cover and let it rest for at least 15 minutes.
3. In a separate bowl, whisk together the eggs and sugar until the sugar is dissolved.
4. Gradually add the milk and a few drops of yellow food colouring to the egg mixture, stirring until well combined.
5. Strain the custard mixture through a fine-mesh sieve into a jug or bowl to ensure a silky-smooth consistency. Set aside.
6. Preheat your oven to 200°C (390°F).
7. On a lightly floured surface, roll out the rested pastry dough thinly to your desired thickness.
8. Use a round cutter slightly larger than your tart molds to cut out pastry circles. Gently press each circle into the tart molds, trimming any excess dough.
9. Carefully pour the strained custard filling into each pastry shell, filling them about two-thirds full.
10. Bake for 15-20 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly in the center. Let cool slightly before serving.
Get the recipe: Chinese custard tarts
5. **Falafel (Middle East)**: Falafel, a true Middle Eastern culinary gem, is a deep-fried ball or patty expertly crafted from ground chickpeas or fava beans, generously seasoned with a fragrant blend of herbs and aromatic spices. While its origins are debated, some claim it’s as old as the Bible, perhaps even starting in Egypt with fava beans. Whatever its exact birthplace, its deliciousness is undisputed!
This iconic dish is most commonly served tucked inside warm pita bread, generously loaded with fresh, crisp toppings like lettuce, juicy tomatoes, cool cucumbers, and a drizzle of creamy tahini sauce, making it a fantastic and popular vegetarian option. Falafel has been wholeheartedly embraced across the U.S., with countless falafel joints and bustling food trucks dishing it out in major metropolitan areas such as New York, Washington, D.C., and Los Angeles. It’s become a go-to for a satisfying and quick meal.
As American tastes have delightfully diversified, falafel has emerged as a beloved go-to comfort food, particularly appealing to those actively seeking healthy, flavorful, and plant-based options. The dish’s incredible versatility also allows for various delicious adaptations, such as serving it deconstructed on a platter with fluffy rice or as a delightful component of a larger mezze spread. Whether enjoyed as a quick snack, a fulfilling meal, or part of a grander feast, falafel is universally adored for its distinctive savory and deeply satisfying flavor profile.
Recipe details: Falafel in Pita with Yogurt Sauce
Prep time: 25 min Inactive time:
Cook time: 20 min Total time: 45 min
Level: Easy Servings: 4 servings
Total weight: 1677.0 g Calories: 2116.5 kcal
Energy: 2116.5 kcal Protein: 92.0 g
Carbs: 311.1 g Fat: 65.5 g
Dish Tags: middle eastern, main course, lunch/dinner, Balanced, High-Fiber, Vegetarian, Pescatarian, Mediterranean, Egg-Free, Peanut-Free, Sulfites
Ingredients:
2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
Two 14-ounce cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce, chopped tomato, and sliced cucumbers
Yogurt Dipping Sauce, recipe follows
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed
Cooking steps:
1. In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
2. In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
3. Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
4. Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
5. In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
6. Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
Get the recipe: Falafel in Pita with Yogurt Sauce
6. **Crêpes (France)**: Crêpes, those thin, delicate French pancakes, are truly a global delight, and they’ve certainly made their mark on American streets. Legend has it that back in the 1930s, the renowned French chef Charpentier invented the famous crêpes suzette, complete with its signature orange sauce, for none other than the future King Edward VII of England. But long before royalty took notice, crêpes were the beloved, humble food of French peasants.
Originating in the picturesque region of Brittany in northwest France, with just the simple, wholesome ingredients of buckwheat flour, eggs, butter, and milk, the crêpe has proven itself to be one of the most wonderfully versatile foods ever created. Its adaptability means it can be served for breakfast, lunch, dinner, or just a quick snack, making it a perfect anytime treat.
Made fresh on the spot by skilled sidewalk vendors around the world, crêpes are typically filled with an astonishing array of delicious ingredients. From savory combinations like cheese and ham to luscious sweet fillings such as fresh strawberries and rich cream, there’s a crêpe to satisfy every craving. Their light texture and customizable nature ensure that crêpes are universally beloved by all who try them, embodying casual French elegance on the go.
Continuing our delicious journey through America’s incredibly diverse food landscape, it’s clear that the country is a true culinary melting pot. The vibrant tapestry of food experiences found here reflects a rich history of immigration and constant cultural exchange, where traditional dishes from every corner of the globe are not just embraced, but beautifully adapted and made their own. It’s truly amazing to see how many international foods have become so completely integrated into American culture, now cherished as beloved staples we simply can’t imagine living without. Get ready for more mouthwatering discoveries that prove the world truly is our oyster, especially when it comes to incredible eats right here in the USA!
Recipe details: Wild Mushroom and Spinach Crepes with French Herbs
Cook time: Unknown Total time: 45
Level: Unknown Servings: 4
Total weight: 724.0 g Calories: 1152.2 kcal
Energy: 1152.2 kcal Protein: 0.0 g
Carbs: 0.0 g Fat: 73.3 g
Dish Tags: french, pancake, lunch/dinner, Sugar-Conscious, Vegetarian, Pescatarian, Peanut-Free, Tree-Nut-Free, Gluten, Wheat, Sulfites, FODMAP
Ingredients:
FOR THE CREPES:
½ cups Soy Milk
⅔ cups Purified Water
¼ cups Melted Earth Balance
1 cup Whole Wheat Flour
1 pinch Salt
3 Tablespoons Water, Only If Needed After Refrigerating
FOR THE FILLING:
2 Tablespoons Earth Balance
1 cup Shiitake Mushrooms, Sliced
1 cup Chanterelle Mushrooms, Sliced
1 teaspoon Balsamic Vinaigrette
2 cups Fresh Spinach
3 cloves Garlic, Minced
¼ teaspoons Ground Herbes De Provence
1 pinch Salt And Pepper
1 sprig Parsley, For Garnish
Cooking steps:
1. In a large mixing bowl, combine soy milk, water, melted Earth Balance, whole wheat flour, and a pinch of salt. Whisk until the batter is completely smooth and free of lumps.
2. Cover the crepe batter and refrigerate for at least 30 minutes to allow the flour to fully hydrate; add up to 3 tablespoons of water only if needed after chilling to achieve desired consistency.
3. While the batter chills, prepare the filling: Melt 2 tablespoons of Earth Balance in a large skillet over medium-high heat.
4. Add sliced shiitake and chanterelle mushrooms to the hot skillet and sauté until they release their moisture and begin to brown, about 5-7 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant, then add the fresh spinach, cooking until it wilts completely.
6. Pour in the balsamic vinaigrette, sprinkle with ground Herbes de Provence, and season generously with salt and pepper. Stir well to combine all ingredients.
7. Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease the pan with Earth Balance or cooking spray.
8. Pour a small ladleful of crepe batter (about 1/4 cup) into the center of the hot pan, tilting and swirling the pan immediately to spread the batter thinly and evenly over the entire surface.
9. Cook for 1-2 minutes until the edges are golden and the surface appears set, then carefully flip the crepe with a spatula and cook for another 30-60 seconds on the second side.
10. Transfer the cooked crepe to a plate, fill one half with the mushroom and spinach mixture, fold or roll, and repeat with the remaining batter and filling. Garnish with fresh parsley before serving.
Get the recipe: Wild Mushroom and Spinach Crepes with French Herbs
7. **Curry (India)**: Indian curry, with its complex blend of aromatic spices and rich, flavorful sauces, has absolutely blossomed into a popular dish across the U.S. When you think of Indian cuisine, chances are you’re envisioning the delicious variety of curries available, from the creamy chicken tikka masala to hearty lamb curry and vibrant vegetarian options like chana masala. These incredible dishes are typically served alongside fluffy basmati rice or warm, soft naan bread, creating a comforting and satisfying meal that hits all the right notes.
You’ll find Indian restaurants in nearly every American city, offering a delightful spectrum of flavors ranging from gently mild to delightfully fiery, catering to all sorts of palates. What’s truly exciting is how the U.S. has embraced curry not just in its traditional forms, but also in exciting fusion dishes like crispy curry fries and inventive curry burgers. As America’s appreciation for global flavors continues to grow, Indian curry is undoubtedly making a powerful and delicious mark on the dining scene.
Recipe details: North Indian Chicken Curry
Prep time: 30 min Inactive time:
Cook time: 50 min Total time: 1 hr 20 min
Level: Intermediate Servings: 4 to 6 servings
Total weight: 1719.0 g Calories: 2206.2 kcal
Energy: 2206.2 kcal Protein: 177.9 g
Carbs: 60.9 g Fat: 138.9 g
Dish Tags: indian, main course, lunch/dinner, Low-Carb, Low-Sodium, Sugar-Conscious, Paleo, Mediterranean, Dairy-Free, Gluten-Free
Ingredients:
1 whole chicken, skin removed, cut into 12 pieces
3 tablespoons salt, divided
4 teaspoons ground black pepper, divided
1/4 cup ghee or clarified butter
4 cups sliced onions
3-4 tablespoons sugar
3 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons minced green jalapeno chili
1 bay leaf
2 tablespoons Garam Masala, recipe follows
4 cups diced tomatoes
1 tablespoon tomato paste
4 cups boiling potatoes, 2-inch cubes
6 cups chicken stock, divided
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg
1/2 cup turmeric
Cooking steps:
1. Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.
2. Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
3. Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.
Get the recipe: North Indian Chicken Curry
8. **Paella (Spain)**: Paella, that traditional Spanish dish hailing from the sunny region of Valencia, is a vibrant masterpiece built upon a rice base, lovingly cooked with fragrant saffron, and brimming with an array of seafood, tender chicken, and fresh vegetables. It’s often prepared in a wide, shallow pan, making it absolutely perfect for serving family-style at gatherings, inviting everyone to share in its deliciousness. As a dish that beautifully marries simplicity with incredibly rich flavors, paella has deservedly gained immense popularity in major U.S. cities, including the bustling streets of Miami, the sunny vibes of Los Angeles, and the vibrant energy of New York.
Seafood paella, packed with succulent shrimp, plump mussels, and sweet clams, is an especially big hit in our coastal areas, where fresh seafood is abundant. Across the U.S., restaurants have enthusiastically embraced paella, often adapting the dish with fantastic local ingredients while still meticulously maintaining its authentic Spanish essence. With its stunning, vibrant colors and bold, unforgettable flavors, paella is a definite favorite for anyone eagerly seeking a truly authentic taste of Spain right here in the U.S.
Recipe details: Shellfish Paella (Paella de Mariscos) From ‘Spain’
Cook time: Unknown Total time: 150
Level: Unknown Servings: 6
Total weight: 4713.2 g Calories: 4993.3 kcal
Energy: 4993.3 kcal Protein: 403.2 g
Carbs: 508.3 g Fat: 158.2 g
Dish Tags: mediterranean, main course, lunch/dinner, Dairy-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Sulfites, FODMAP
Ingredients:
8 ounces (225 g) small clams, scrubbed
8 ounces (225 g) small to medium mussels, clean and debearded
3 tablespoons extra-virgin olive oil
6 langoustines with heads and shells
2 small sweet Italian green peppers or 1 small green bell pepper, cut into 1/2 inch (1.25 cm) pieces
1 pound (455 g) small cuttlefish or squid, cleaned and cut into 1/2-inch (1.25 cm) pieces
18 fresh whole large shrimp with heads and shells
3 ripe medium tomatoes, halved crosswise, seeded, and grated
1 pinch saffron threads, dry-toasted and ground
1 teaspoon Spanish pimentón dulche (sweet paprika)
7 cups (1.7 L) fish stock or water
3 cups (600 g) Bomba rice or another short- or medium-grain Spanish rice (see note)
Cooking steps:
1. Prepare all shellfish: thoroughly scrub clams and mussels, debeard mussels, clean and cut cuttlefish or squid into 1/2-inch pieces, and ensure shrimp and langoustines are ready.
2. Heat 3 tablespoons of olive oil in a paella pan over medium-high heat. Quickly sear the langoustines and shrimp until just pink, then remove and set aside.
3. Add the green peppers to the same pan and sauté for about 5 minutes until softened. Add the cuttlefish or squid and cook for another 5 minutes.
4. Stir in the grated tomatoes, dry-toasted and ground saffron, and Spanish pimentón dulche. Cook this mixture, stirring occasionally, for 5-7 minutes until it thickens slightly, forming the sofrito.
5. Add the Bomba rice to the pan and gently stir it for 1-2 minutes to ensure each grain is coated with the flavorful sofrito.
6. Pour in the 7 cups of hot fish stock (or water). Distribute the rice evenly across the pan. Bring the liquid to a strong simmer, then reduce the heat to medium-low.
7. Arrange the seared langoustines and shrimp evenly on top of the rice. **Crucially, do not stir the rice from this point forward.** Cook uncovered for 15-20 minutes, or until most of the liquid has been absorbed and the rice is nearly tender.
8. Nestle the cleaned clams and mussels into the rice. Loosely cover the paella pan with foil or a clean kitchen towel and continue to cook for 5-10 minutes, or until all the shellfish have opened. Discard any shells that do not open.
9. Remove the paella from the heat. Cover tightly with foil or a clean kitchen towel and let it rest for 5-10 minutes. This allows the rice to finish steaming and the flavors to meld.
10. Serve the Shellfish Paella directly from the pan, encouraging guests to enjoy the flavorful crispy layer (socarrat) at the bottom.
Get the recipe: Shellfish Paella (Paella de Mariscos) From ‘Spain’
9. **Poutine (Canada)**: Poutine, that utterly comforting Canadian dish, has wonderfully found its way onto menus across the U.S., especially charming diners in cities that have strong Canadian ties, like Buffalo, New York. This indulgent treat consists of crispy French fries, generously topped with squeaky cheese curds, and then smothered in rich, savory gravy. It’s the kind of dish that’s absolutely perfect for satisfying those late-night cravings or for when you just need a really hearty meal to hit the spot.
While traditional poutine keeps it simple with just the classic trio of fries, cheese curds, and gravy, many American restaurants have enthusiastically experimented with all sorts of exciting toppings. You’ll find variations featuring succulent pulled pork, tender chicken, or even luxurious foie gras, transforming the dish into a gourmet delight. The sheer appeal of poutine lies in its incredibly satisfying combination of textures—from the crispy crunch of the fries to the delightful gooeyness of the cheese curds and the comforting richness of the gravy. Its rising popularity across the U.S. is a clear testament to the growing trend of indulgent, comforting foods, with cities like Portland and Chicago even elevating poutine to gourmet versions in their trendy eateries. It’s a definite must-try!
Recipe details: Hot Tot Short Rib Poutine
Cook time: 45 min Total time: 5 hr
Level: Easy Servings: 4 to 6 servings
Total weight: 2891.6 g Calories: 3380.4 kcal
Energy: 3380.4 kcal Protein: 178.7 g
Carbs: 242.4 g Fat: 182.1 g
Dish Tags: american, main course, lunch/dinner, High-Fiber, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Sulfites
Ingredients:
1 1/2 pounds boneless beef short ribs
Kosher salt and freshly ground black pepper
1 tablespoon neutral oil
3 medium carrots, chopped
1 small white onion, sliced
3 cloves garlic, smashed
1 tablespoon (14 grams) tomato paste
One 12-ounce bottle malty Belgian beer (Unibroue La Fin du Monde is a Canadian-made Belgian Tripel beer that is great for this, or you could also use something more common like Blue Moon)
1 1/2 cups (360 grams) low-sodium beef or chicken stock, plus additional as needed
2 to 3 sprigs fresh thyme
One 2-pound bag frozen potato tots
2 tablespoons (28 grams) unsalted butter
2 tablespoons (18 grams) all-purpose flour
8 ounces white cheese curds
Fresh parsley, roughly chopped, for serving
Fresh chives, chopped, for serving
Malt vinegar, for serving
Cooking steps:
1. Arrange an oven rack in the middle position. Preheat the oven to 325 degrees F.
2. To make the short ribs: Season the short ribs liberally with kosher salt and black pepper. Heat the oil in a 3-quart enameled Dutch oven over high heat. Sear the short ribs on the first side, undisturbed, for 3 to 4 minutes or until golden and crusty. Flip and sear on the other side for 3 to 4 minutes. Remove onto a plate. Reduce the heat to medium and add the carrots, onion, garlic and a pinch of salt. Cook until the vegetables are translucent and tender, about 8 minutes. Mix in the tomato paste and cook for 30 seconds, scraping the bottom with a wood spoon so the tomato paste does not scorch. Add the beer, stock and thyme and bring to a boil. Add the ribs back into the pot, along with any juices that have collected on the plate, cover, and put in the oven for 2 1/2 to 3 hours or until the ribs pull apart with a fork. (Alternatively, you can put everything in a pressure cooker all at once and cook on high for 30 minutes).
3. Remove the short ribs from the braising liquid and allow to cool. Using clean hands or two forks, shred the beef into bite-sized chunks. Set aside.
4. Increase the oven temperature to 425 degrees F. Season the tots with salt and pepper. Bake the tots in the oven for 10 minutes longer than advised on the package instructions to get them extra-crispy. While the tots bake, make the gravy.
5. To make the gravy: Strain the short rib braising liquid. Discard the solids and reserve the liquid. Add enough stock to the braising liquid to yield a total of 2 1/2 cups. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly with a rubber spatula, until the mixture turns a shade darker and smells toasty, 5 to 6 minutes. Carefully pour in the reserved braising liquid (it will bubble and spit). Increase the heat to medium-high and bring to a boil. Cook until it is thickened and coats the back of a spoon, 2 minutes. Add the shredded beef to the gravy and get everything all nice and hot for serving.
6. Remove the tots from the oven and place in a big serving dish. Scatter the cheese curds all over. Pour over the piping hot gravy and garnish with herbs and a few splashes of malt vinegar. Serve immediately.
Get the recipe: Hot Tot Short Rib Poutine
10. **Kebabs (Middle East & South Asia)**: Kebabs, a beloved staple originating from Middle Eastern and South Asian cuisine, have truly become a popular street food sensation across the U.S. Whether they’re served as delicious skewers of perfectly grilled meat, tender chicken, or vibrant vegetables, kebabs are typically marinated in a fragrant blend of aromatic spices like warm cumin, pungent garlic, and earthy turmeric, ensuring every bite is bursting with flavor. In diverse American cities such as New York, Chicago, and Washington D.C., you’ll easily find kebabs at bustling food trucks, vibrant markets, and welcoming restaurants, making them a go-to for a quick and satisfying meal.
The exciting rise of Mediterranean and Middle Eastern fast-casual eateries has further boosted the popularity of kebabs, especially in their convenient wrap form. These are often served with fluffy rice or soft pita bread, and delightfully topped with refreshing sauces like cool tzatziki or creamy garlic yogurt, adding another layer of deliciousness. Kebabs offer a fantastic, protein-packed option that happily appeals to both carnivores and vegetarians alike. Their incredible adaptability, quick preparation, and undeniably delicious flavors have firmly cemented kebabs as a beloved and indispensable part of the American food landscape.
Recipe details: Spicy Beef Kebabs
Prep time: 20 min Inactive time: 2 hr
Cook time: 12 min Total time: 2 hr 32 min
Level: Easy Servings: 4 servings
Total weight: 816.3 g Calories: 1248.0 kcal
Energy: 1248.0 kcal Protein: 142.4 g
Carbs: 15.6 g Fat: 65.5 g
Dish Tags: middle eastern, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Keto-Friendly, Paleo, Dairy-Free, Gluten-Free, Sulfites
Ingredients:
1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) metal skewers
Cooking steps:
1. Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
2. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
3. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
4. Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
Get the recipe: Spicy Beef Kebabs
11. **Biryani (India)**: Biryani, that truly fragrant and richly spiced rice dish, often served with tender meat such as chicken, lamb, or beef, has become an absolute beloved dish across the U.S. This culinary marvel originates from India, with wonderful variations found in iconic regions like Hyderabad, Punjab, and Kolkata, each adding its own unique twist. In U.S. cities boasting large South Asian communities, such as the vibrant hubs of New York, Chicago, and San Francisco, you’ll discover a plethora of Indian restaurants that proudly serve this incredibly aromatic and flavorful dish, transporting your taste buds straight to India.
Biryani is a masterpiece that skillfully combines rice, the golden hue of saffron, creamy yogurt, and a harmonious blend of spices including warm cinnamon, fragrant cloves, and aromatic cardamom, creating a truly rich and savory meal. It’s often deliciously accompanied by refreshing raita, a cooling yogurt sauce, or a perfectly hard-boiled egg, each addition enhancing its already exquisite flavor and texture. The complex layers of spices and satisfying textures in biryani have made it an absolutely essential dish in America’s growing appreciation for the vibrant and diverse tapestry of Indian cuisine. It’s a dish you absolutely have to experience!
Recipe details: Chicken Clay Pot Biryani
Cook time: Unknown Total time: 65
Level: Unknown Servings: 3
Total weight: 1275.8 g Calories: 3971.4 kcal
Energy: 3971.4 kcal Protein: 101.5 g
Carbs: 513.6 g Fat: 170.1 g
Dish Tags: indian, main course, lunch/dinner, Balanced, High-Fiber, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Sulfites
Ingredients:
2 piece of Bay leaf
1 teaspoon Coriander/Dhania Seeds
1 teaspoon Cumin seeds
10 piece of Green Cardamom
2 piece of Black cardamom
1 piece of Cinnamon
8 piece of Cloves
2 piece of Star anise
1 piece of Nutmeg
2 piece of Mace
500 gm bb Royal – Basmati Rice
1 piece of Bay leaf
6 piece of Cloves
0.5 teaspoon Cumin seeds
1 piece of Cinnamon / Dalchini
5 piece of Cardamom
5 tablespoon Ghee
0.5 medium Lemon
Salt as per taste
Rose water to sprinkle
100 gm Mawa/Khova
Saffron – a few strands
3 tablespoon Milk
250 gm Chicken
2 tablespoon Biryani masala
3 medium Fried onion
3 tablespoon Oil
0.5 teaspoon Turmeric powder
0.5 teaspoon Red chilli powder
1 teaspoon Coriander powder
Salt to taste
Lemon juice
4 teaspoon Beaten curd
2 teaspoon Rose water
2 tablespoon Ginger garlic paste
Potato as per taste
Water – as per requirement
Red chilli powder – as per taste
Salt – as per taste
Cooking steps:
1. Rinse basmati rice thoroughly and soak it in water for at least 30 minutes, then drain.
2. In a large bowl, marinate the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, biryani masala, beaten curd, lemon juice, 2 teaspoons rose water, and salt. Optionally add cut potatoes.
3. Heat oil and a portion of ghee in a pan, then fry sliced onions until golden brown and crispy. Set aside most of the fried onions for layering, leaving some oil in the pan.
4. In the same pan, lightly brown the marinated chicken for a few minutes to seal in juices, then remove from heat.
5. Bring a large pot of water to a rolling boil. Add salt, a bay leaf, cloves, cumin seeds, and a cinnamon stick. Add the soaked basmati rice and cook until it is about 70% done (al dente). Drain immediately.
6. In the clay pot, spread a layer of remaining ghee at the bottom. Start layering: first, a layer of browned chicken (and potatoes if used), followed by a layer of par-boiled rice.
7. Sprinkle a few whole spices (bay leaf, green cardamom, black cardamom, cinnamon, cloves, star anise, mace, nutmeg) and some fried onions over the rice layer.
8. Warm 3 tablespoons of milk, add saffron strands to it and let it infuse. In another small bowl, dissolve the mawa/khova with a little warm water or milk.
9. Drizzle the saffron milk, dissolved mawa, remaining fried onions, a few drops of rose water, and a squeeze of lemon juice over the top layer of rice. Add remaining ghee.
10. Seal the clay pot tightly with a lid (you can use dough or foil to create a tight seal). Cook on low heat for 25-30 minutes, or until the chicken is tender and rice is fully cooked. Let it rest for 10 minutes before gently fluffing and serving.
Get the recipe: Chicken Clay Pot Biryani
12. **Wiener Schnitzel (Austria)**: Wiener Schnitzel, a truly beloved Austrian dish, has gracefully made its way into American restaurants, captivating diners with its simple elegance. This delightful dish features a thin, tender veal cutlet, expertly breaded and deep-fried to a perfect golden crispness on the outside. It’s typically served with a bright, zesty lemon wedge and comforting sides like creamy potato salad or sweet lingonberry sauce, creating a perfectly balanced meal that feels both hearty and refined. You’ll often find American diners, especially those in regions with a strong German or Austrian heritage, offering their own delicious variations, sometimes using tender pork or flavorful chicken instead of veal.
The schnitzel is frequently paired with other classic European sides such as fluffy spaetzle, those delightful German noodles, or tangy sauerkraut, completing a truly satisfying and authentic meal. Its popularity in the U.S. can certainly be attributed to its rich, comforting flavors and its wonderfully straightforward preparation, making it a crowd-pleaser. Whether you encounter it in a charming, European-inspired bistro or a cozy, family-owned eatery, Wiener Schnitzel continues to be a cherished favorite in the rich and diverse landscape of American cuisine, inviting everyone to savor a taste of Austrian tradition.
Recipe details: Authentic Wiener Schnitzel Recipe
Cook time: Unknown Total time: 33
Level: Unknown Servings: 4
Total weight: 935.2 g Calories: 2128.6 kcal
Energy: 2128.6 kcal Protein: 99.6 g
Carbs: 68.8 g Fat: 161.3 g
Dish Tags: central europe, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Dairy-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Sulfites
Ingredients:
4 (5-ounce) veal cutlets (or chicken or pork cutlets)
1/4 cup all-purpose flour (or brown rice flour)
1/2 teaspoon salt
2 large eggs ( well beaten )
1/2 cup breadcrumbs
Oil or lard (for frying)
For serving: lemon slices
Cooking steps:
1. Set up your breading station: one shallow dish for flour (seasoned with salt), one for beaten eggs, and one for breadcrumbs.
2. Place each veal cutlet between two pieces of plastic wrap and pound evenly to about 1/8-inch thickness using a meat mallet. Season both sides with salt.
3. Dredge each pounded cutlet first in the seasoned flour, shaking off excess.
4. Next, dip the floured cutlet into the beaten eggs, ensuring full coverage, allowing any excess to drip off.
5. Finally, coat the cutlet generously with breadcrumbs, pressing lightly to adhere. Set aside.
6. Heat about 1 inch of oil or lard in a large skillet over medium-high heat until it reaches 350-375°F (175-190°C).
7. Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
8. As the schnitzels fry, gently swirl the pan to encourage the oil to ‘bathe’ the top of the cutlets, creating the classic puffed breading.
9. Remove the cooked schnitzels with tongs and transfer them to a wire rack set over paper towels to drain excess oil, keeping them crispy.
10. Serve immediately with fresh lemon slices.
Get the recipe: Authentic Wiener Schnitzel Recipe
And there you have it, folks! What a delicious whirlwind tour through some of the most iconic international street foods that have not only found a home but truly thrived across America. From the comforting warmth of Indian curries to the delicate layers of French pastries, and the hearty satisfaction of Canadian poutine, these dishes are more than just food; they’re vibrant stories of culture, immigration, and culinary innovation. They prove that when it comes to food, our diverse nation is truly a melting pot of global flavors, offering endless adventures for your taste buds, right here on your doorstep. So, grab your friends, hit the streets, and let your palate lead the way to your next delicious discovery – because in America, the world is always on the menu!”
