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United States Regional Cuisine
The USA is often referred to as a melting pot - but when it
comes to regional cuisine throughout the United States, nothing
could be further from the truth. From New England to San
Francisco, from Dallas to New York, there are regional
specialties that are inextricably associated with a city, a
state - even a neighborhood - foods and cuisines that are so
much a part of the culture of one little area of the nation that
just the mention of one brings a thought of the other.
A drive down the Atlantic sea coast from Maine to Florida will
take you along a delicious path of seafood delicacies spiced
with the culture of those who settled the region. In Maine, the
seafood is stick-to-your-ribs no-nonsense. There's nothing
simpler - or more satisfying - than a pot full of Maine
steamers. Littlenecks, cherrystones or mussels, steamed in beer
and dipped in pure creamery butter is a treat fit for gods who
understand that serving a food au natural allows the flavor to
stand on its own. New England is famous for its 'plain cooking'
- clam chowder, baked beans, New England boiled dinner and
Yankee Pot Roast are all dishes that simply aren't the same
anywhere else in the country.
There's more to it than just seafood, though. Everyone knows
that the only place to get a cheese steak is Philly, a bagel and
lox is NYC and Chicago does the best ribs in the world. You
can't leave New England without trying the salt water taffy or
Vermont without a keg of maple syrup. No trip to Georgia would
be complete without a slice of pecan pie, and if you think
you're going to find real chili anywhere outside of Texas, well
- Texans
will tell you different.
For some, the regional cuisine is a matter of culture. In New
Mexico, the blending of Native American and Spanish foods gives
us blue corn tortillas with salsa, the mingling of piquant
flavors sparked with native herbs and spices. Many Pennsylvania
favorites have grown from Pennsylvania Dutch roots - shoofly pie
and apple pandowdy graced many a hausfrau's table in the old
days. In Louisiana the influence of the Caribbean and African
shines through in dishes like gumbo and blackened swordfish,
both mouth-searingly delicious.
Even within regions there are smaller pockets that are bastions
of regional cooking. On opposite sides of the country, both San
Francisco and New York City are famous for Chinese food thanks
in large part to their large immigrant populations. Boston's
North End is a feast for any lover of Italian food, but is
renowned throughout the United States for its Italian pastries.
Like its people, the cuisine of the United States is a melange
drawn from other nations and other cultures. From coast to
coast, and border to border, each region has its specialties and
delicacies. There is no one 'U.S. cuisine'. Instead, each
region, each state, each city, each neighborhood has its own
unique style and flavor, drawn from the people who settled there
and made it home.
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