A Culinary Journey Across

North America

The cooking and cuisine of the United States defies easy categorization. While well known for the mass production and global uniformity of fast food outlets, America is actually home to wide-ranging regional cuisine and the influence of immigrant groups past and present. From New England clam chowder to Texas barbecue to cioppino in the City by the Bay, the cuisine of the United States has thrills around every corner. Angel food cake

Angel food cake alaska

Apple bread pudding with Butterscotch Sauce

Apple cheese crisp

Apple cranberry crisp

Apple orange cake

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Cuisine is influenced by the cooking of
Spain
France
United-Kingdom
Anguilla is a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles.
The cuisine is influenced by native Caribbean, African, Spanish, French and English cuisines.
The common ingredients grown in Anguilla including pigeon peas, citrus fruits, tomatoes and garlic, which all take a prominent role in the cuisine of the island.
Other food specialties include:

• Salt fish, usually served shredded and tossed with finely chopped onions, sweet peppers, some oil and a bit of hot pepper, is a traditional breakfast.
• Spiny lobster bisque is often served on special occasions.
• Johnny cakes, which taste somewhere between bread and cake, are served instead of dinner rolls.
• Tamarind balls are a sweet and sour treat.

Caribbean conch stew

Fish and fungi

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Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda.

The national dish is fungie (pronounced "foon-jee") and pepper. Fungie is a dish similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda).

There are also local confectionaries which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.

The local diet has diversified and now include local dishes of Jamaica, such as jerk meats, or Trinidad, such as Roti, and other Caribbean countries. Shawarma, an Arab dish has become popular as well, sold out of Arab shops along with kebabs and gyros. Chinese restaurants have also begun to become more mainstream. The supermarkets sell a wide variety of food, from American to Italian. Meals may vary depending on household income levels. Fish and fungi

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The cuisine of the Dutch Caribbean island of Aruba takes influence from Dutch, Spanish, Portuguese, and Caribbean dishes.
South America is less than a few hundred miles away, and it too has shaped Aruban food.
Aruban cuisine is a little bit of everything and that is what makes it interesting. Fish and fungi

The palm tree

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Cuisine is influenced by the cooking of
USA
The Bahamas has a great tradition of delicious local dishes, featuring ingredients like guava, rock lobster and conch.
Bahamian cuisine is influenced by the dishes and cooking style of the American South, which is evident in the side dishes and seasoning used.
Grits are common, as is a considerable amount of spice. There are some elements of Bahamian cuisine that are similar to cuisine throughout the Caribbean, such as fresh seafood, peas n’ rice, and some that are unique to the islands of The Bahamas.
SEAFOOD particularly Conch, pronounced “konk,” and Rock Lobster are the a major component of Bahamian cuisine. The beautiful waters surrounding the islands have provided the residents of The Bahamas with a bounty of fresh seafood and shellfish for generations. Conch is a local staple and the national dish of The Bahamas. This mollusk with its beautiful shell is found throughout regional waters and its meat is prepared in a variety of ways.
At Arawak Cay (also known as The Fish Fry), you can watch conch salad being artfully prepared, and try conch fritters or cracked conch, battered and deep-fried conch meat seasoned to perfection. Another popular preparation of this unique seafood is conch chowder, a tomato-based soup with conch that is stewed until the meat is succulently tender.
Rock Lobster the spiny, clawless lobster is often served broiled, or minced up in salads. Fresh fish is very prominent in Bahamian cuisine, and dishes like fried snapper or grouper served with grits, or peas and rice, are very common. Barbecued pork loin

Caribbean conch stew

Coconut ice cream with mango sauce

Codfish acras

Orange chiffon cake with orange fluff icing

Winter citrus compote

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1. Cou Cou & Flying Fish
The National Dish of Barbados, Cou cou and Flying Fish is made with cornmeal grain and fresh okra, accompanied by savoury stewed flying fish prepared with fresh onion, garlic, thyme, tomatoes, and pepper.
2. Cutters
Perfect for snacking on the go, a cutter is basically a sandwich – but better! Instead of using traditional sliced bread, the Bajan cutter substitutes a delicious salt bread with your choice of filling – egg, fish, cheese, ham, pork – all served with a few drops of Bajan Pepper Sauce.
3. Fish Cakes
Perhaps the most popular food in Barbados, fish cakes can be found on all menus – from 5 star restaurants to street-side vendors. Fish cakes are a savoury mix of salted cod fish and local herbs and spices, deep fried to golden perfection. A favourite version of the Bajan cutter is the 'Bread and Two' which includes two fish cakes, a slice of a cheese and of course, pepper sauce.
4. Macaroni Pie
Sometimes referred to as the island’s unofficial National Dish, macaroni pie or ‘pie’ as it is commonly referred to, is a perennial favourite. A rich, baked version of mac and cheese, macaroni pie includes generous amounts of cheddar cheese as well as some unexpected ingredients like ketchup and mustard.
5. Pudding & Souse
Pudding and Souse is a Saturday lunch staple in Barbados. The ‘souse’ is essentially pickled pork while the ‘pudding’ is steamed sweet potato mixed with onions, salt and pepper. Pudding and Souse is often served with pickled breadfruit on the side. Codfish acras

Fried flying fish

Macaroni and cheese

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The delicious mix of different cultural influences means that Belize is home to a sumptuous medley of seafood, fresh fruit, Caribbean classics, and savory treats.
Some of the food specialties of Belize include:
Salbutes One of Belize’s most popular snack foods, salbutes are tiny fried corn tortillas that are topped with a delicious mix of cabbage, chicken, avocado, chicken and locally-made hot sauce.
Rice and Beans, Often paired with meat, fish, and/or potato salad to create a hearty lunch or dinner.
Ceviche Fresh-caught seafood is the main ingredient of Belizean ceviche. Featuring conch, fish, or lobster
Fry Jacks: This puffy bread is a staple breakfast food across Belize and often enjoyed for lunch too. Pillowy soft bread tortillas are paired with cheese, beans, and/or meat to make a savory snack sold on street corners and in restaurants. more....

Cuisine is influenced by the cooking of
United-Kingdom
Spain
USA
The flavours of Bermuda are diverse, blending culinary influences, ingredients and techniques from the Caribbean, British, West African, Native American and Portuguese. Beer-batter cod fillets

Cod and potato chowder

Codfish cakes

Crunchy battered fried fish

Hoppin john

Smoked trout chowder

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The cuisine of Bonaire is built on local ingredients filtered through the historic Spanish and Dutch influences. The dishes are flavorful and well-seasoned but not chili-hot, leaning heavily on the island’s seafood and herds of goats. They’re usually served with funchi – the local equivalent of polenta – fried plantains, or rice with or without beans.
Pastechis Pastechis, The flaky little pastries, stuffed full of meats, shrimp or poultry and deep-fried until they’re crisp and golden, are the island’s universal snack. They’re available all day, everywhere you go, and they’re just the right size for a quick bite.
Guiambo is One of the signature dishes of the island, a soup made with okra and plenty of the local seafood. with a resemblance to Louisiana gumbo. more....

The British Virgin Islands comprise four larger islands – Tortola, Anegada, Virgin Gorda, and Jost Van Dyke – and 50-some smaller islands and cays. They're a British overseas territory, and as such its culture is a mix of European, Caribbean and African facets.
Fish and Fungi which is the national dish of the British Virgin Islands.
Other dishes of the British Virgin Islands are
Crab Cakes with Shrimp Sauce
Fresh Lime Pie
Fried Plantains.The British Virgin Islands diet features johnnycake, peas and rice, fish and salt fish, mutton and goat, "ground provisions" such as tania, sweet potatoes and plantains, and an array of soups1. Some of the best dishes to try in the British Virgin Islands include23: • Roti (flavourful East Indian flat bread, filled with meat or vegetables) • Callaloo Soup (a traditional soup of stew made with leaves of the callaloo plants, the dish has evolved over time and now may include spinach or dasheen instead of callaloo) • Fish and Fungi • Johnnycake • Pates • Rice and Peas • Tannia Soup • Porgies and Grunts Asian crab cakes

Barbecued pork loin

Braised leg of lamb cleopatra

Brochettes of lamb

Caribbean conch stew

Coconut shrimp with sweet chili sauce

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Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders.
Here are 12 Canadian Specialties.

Poutine with homemade gravy (French-Canadian/Quebec)

Tourtiere (Quebec)

Butter tarts (Ontario)

Nanaimo-bars (Quebec and BC)

Bannock

Beavertails (Ontario)

Saskatoon berry pie (Saskatoon, the prairie provinces)

Canadian bacon (Ontario)

Split pea soup (French Canadian)

Fish and brewis (Newfoundland)

Figgy Duff (Newfoundland)

Montreal bagels

Air buns

Apple and cinnamon oatmeal pancakes

Apple and pork stuffing

Apple cake with hot butterscotch sauce

Apple oat-bran muffins

Apple-cranberry crisp with warm toffee sauce

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Cayman Islands cuisine is a vibrant blend of Caribbean flavors, reflecting the islands’ rich cultural heritage with influences from African, Jamaican, and European traditions. The culinary scene is renowned for its use of fresh seafood, tropical fruits, and locally grown vegetables, creating dishes that are both flavorful and unique.
Here are some traditional Caymanian dishes that are popular among locals and visitors alike: Marinated Conch: A salad made with sliced raw conch, onions, bell peppers, scotch bonnets, lime juice, pickapeppa sauce, and ketchup, marinated and served chilled.
Cayman-style Beef: A festive dish traditionally served at Christmas, featuring a mix of beef cuts slow-roasted with onions, garlic, seasoning peppers, and scotch bonnets until tender and juicy.
Jerk Chicken: A Jamaican classic with a touch of heat, smoke, char, and sweetness, marinated in a blend of spices and seasonings including scotch bonnet peppers.
Cayman-style Lobster: Lobster tails cooked with hot sauce and scotch bonnet peppers, offering a spicy and tender experience2. Fish + Fritters: Fried fish, usually mahi-mahi, grouper, or snapper, marinated in lime, salt, and pepper, and fried with onions, peppers, butter, and spices
. Coconut Shrimp: Deep-fried shrimp coated in coconut shavings, a succulent seafood dish not to be missed2. Cassava Cake (Heavy Cake): A dense, sweet dessert made with coconut milk, sugar, and spices, reflecting the creative culinary adaptations of the Caymanians Asian crab cakes

Barbecued pork loin

Braised leg of lamb cleopatra

Brochettes of lamb

Caribbean conch stew

Coconut shrimp with sweet chili sauce

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Exotic fruits grow locally in the tropical environment, so there is always something to make the food exciting. Meals in Costa Rica often contain both rice and black beans, or at least one or the other.
Casado
The most traditional of Costa Rican meals, the Casado is an entire meal including white rice, beans, plantains, picadillo, salad and some type of meat (chicken, fish, pork or beef).
Gallo Pinto
Particularly popular for breakfast, the gallo pinto is a rice-and-beans dish prepared with onion, celery and other spices, sometimes accompanied with natilla or scrambled eggs.
Chifrijo
Chifrijo is made of corn tortilla, chicharrón (fried pork) and beans. Other popular versions are pollo frito (fried chicken) and a vegetarian version: yuca frita (fried cassava). Achiote chicken and rice

Black bean and corn wonton appetizers

Black bean and mango salsa

Chifrijo -Costa Rican crispy pork rice and beans

Chocolate mocha soufflé

Gallo pinto

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Black beans, stews, and meats are the most popular foods. Root vegetables are most often flavored with mojo , a combination of olive oil, lemon juice, onions, garlic, and cumin. Fried plantains, like white rice and black beans, are part of almost every dinner menu.
The Flavors and Heritage of Traditional Cuban Cuisine
Rice, Beans & Plantains. Like the origins of most native cuisine, ingredients are often determined by what's abundant and available. Mojo Criollo. Ropa Vieja. Pescado, Gambas y Camarones. Cuban Mix Sandwich, Cuban Toast & Pork. Cuban Coffee. Rum. Buñuelos

Mojito

Pina colada

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The cuisine of Curacao is a flavorful blend of Dutch and Indonesian, with hints of other international fare mixed in as the country is home to some 45 nationalities. The menus of Curacao include exotic items such as iguana stew and fried iguana, fried cactus, stuffed cheese, and funchi. And of course the famous Curacao liqueur is popular among island diners. 1. Keshi Yena This has been called the signature dish of Curacao. It consists of a gouda or Edam cheese stuffed with meat, typically spiced chicken, along with olives, capers, onions, and tomatoes. It is baked until the cheese melts. 2. Bitterballen. A traditional Dutch bar snack, bitterballen are flavorful meatballs. more....

Popular meals include rice and peas, Stew chicken, Stew beef, fried and stewed fish and many different types of hearty fish broths and Soups which are packed full with dumplings, carrots and ground provisions.

Vegetarians should have few problems finding good food in Dominica. With a preponderance of fresh fruit and vegetables, the choice is varied. Tannia ackra, rice and peas, fried plantain, breadfruit puffs, provisions, vegetable sancoche and macaroni cheese are all staple foods and very common dishes.

Caribbean conch stew

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One of the most common food in the Dominican Republic is La Bandera, which is considered the national dish.
It is a colorful meal that matches the colors of the country's flag and consists of rice, red beans, meat, and salad.
Tostones (Twice-Fried Plantains)
Tostones are made from unripe plantains and served as a side dish to meat and fish dishes, or as part of a larger meal.
Arepa Salada (Dominican Savory Cornbread) Not to be confused with Mexican and South American arepas, which are flat, savory discs that are usually filled with meats, cheeses or eggs. Dominican Arepa is a sweet dessert. Skillet chicken and rice

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The cuisine of El Salvador is a blend of Native American and Spanish influences, with a focus on maize, pork, and seafood. Some of the most popular dishes are:

Pupusas: stuffed tortillas made of rice or corn flour, filled with cheese, pork, beans, or loroco (a flower bud). They are served with tomato sauce and
curtido (a fermented cabbage salad).
Sopa de mondongo: a soup made of cow’s feet, tripe, and tendons, cooked with corn, cassava, and vegetables.
Yuca frita: fried cassava root, topped with chicharron (fried pork skin) and pepesca (fried sardines). It can also be boiled and served with salads. Panes rellenos: warm sandwiches stuffed with roasted turkey or chicken, tomato, watercress, cucumber, and cabbage.
Pasteles de carne: meat pies filled with beef, potatoes, and carrots, wrapped in corn dough and fried. more....

Meat from marine mammals, game, birds and fish has been the main ingredient in Greenlandic food for generations.
The nearby sea offers an impressive bounty of diverse fish species and Arctic mammals from which much of Greenlandic food is derived.
With harsh climates, practically no trees, near-barren land and 2.1 million square kilometers covered in glacial ice, traditional Greenlandic cuisine has been shaped by dire environmental conditions and lack of easy access.
The national dish of Greenland is suaasat, a traditional Greenlandic soup. It is often made from seal, or from whale, reindeer, or seabirds.
From whale meat and blubber to seal, muskox, and eider duck, sifting through traditional Greenlandic cuisine might feel like running down an endangered species list and is no doubt a challenge for vegans.
Cod fritters

Cold smoked seal loin

Lamb stew

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Grenada's national dish is called "Oil down". It is a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty onepot meal of salted meat, chicken, dumplings, breadfruit, callaloo - made from young dasheen leaves and other vegetables.
• The list of foods are
• Fried Bake and Saltfish.
• Lambie Souse.
• Callaloo Soup.
• Pelau.
• Roti.
• Crab Back.
• Curry Goat. more....

Cuisine is influenced by the cooking of
France

National Dish of Guadeloupe: Porc Colombo The seasoned pork is stewed with green pepper, chopped onion, garlic, sweet potato, diced tomato, and spicy seasoning peppers.
Savoury food.
• Fish cooked with lime juice on a barbecue (Vivaneau, shark, marlin) .
• Lobster and ouassou (a kind of springwater shrimp) .
• Stuffed earthly crabs.
• Chicken or lamb cari (dish based on massala) .
• Calalou (mashed vegetables) .
• Féroce (mixture of cod and “avocat”) .
• Bébélé (traditional dish in Marie-Galante inspired by African tradition) Caribbean salmon fillets en papillotte

Codfish acras

Feroce avocat

Sorbet doudou maracudja

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Traditional Guatemalan Food Guatemala does not have a single standout national dish, but several foods feature in everyday diets. Almost all dishes include some form of black beans, white rice and corn tortillas. Breakfast often combines the aforementioned elements with scrambled eggs and fried plantains.
Three of the main Guatemalan dishes are:
• Chiles Rellenos: Chile peppers stuffed with rice, cheese, meat, and vegetables. They are served with tortilla and tomato sauce.
• Chicken Pepian: Chicken in spicy pumpkin and sesame sauce. This is the national dish of Guatemala.
• Kak’ik: A traditional Mayan turkey soup, with spices like coriander, achiote, and chile peppers. Acaraje - black-eyed pea fritters

Banana soufflé

Buñuelos

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The Best Traditional and Contemporary Haitian Foods
• Labouyi Ble – A Typical Haitian Porridge.
• Lambi Guisado – Spicy Stewed Conch.
• Joumou – Yellow Pumpkin Soup.
• Kibi – A Spicy Party-Appetizer with Meat.
• Lalo Legume – Another Common Haitian Food with Jute Leaves.
• Mayi Moulin – Staple Haitian Cornmeal Dish.
• TomTom ak Kalalou – A Vegan Dish with Breadfruit & Okra. more....

A typical meal in Honduras usually includes rice, beans, tortillas, some kind of grilled meat such as chicken, pork or beef, and a salad. You will find some variations on the Caribbean coast or in the Bay Islands.
Carneada is unofficially an official dish of Honduras and while it is usually associated with special occasions, you can find it in many Honduran restaurants. It is usually served with salsa, sweet plantains, salty cheese, beans and of course, tortillas. more....

Jamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, and the Spanish, Irish, British, African, Indian and Chinese who have inhabited the island.
Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere.
Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod). Jamaican cuisine has been adapted by Irish, African, Indian, British, French, Spanish, and Chinese influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum. Barbecued pork loin

Caribbean conch stew

Jamaican pumpkin soup

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Cuisine is influenced by the cooking of
France
Brochettes of lamb

Caribbean salmon fillets en papillotte

Codfish acras

Feroce avocat

Sorbet doudou maracudja

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Mexican cuisine equates to Salsas and Moles: Fresh and Authentic Recipes from Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More.
The Mexican (or American-Mexican/Tex-Mex) foods
The word tortilla originates from the Spanish word tort meaning “cake” and its first documented use was around the mid-1600s. The food itself, a thin flatbread made from dried and finely ground corn, can be traced back many thousands of years to people of the Sierra Madre Mountains in Mexico.
Tortilla (usually flour tortilla, but it can be corn) folded in half, usually grilled. If you put two tortillas with cheese in the middle (as a sandwich) you will get something called (in diffrent mexican places) a mulita (If it has al pastor meat it is called a gringa). Tortilla is not to be confused with the Spanish omelette (known as tortilla española, tortilla de patatas, or tortilla de papas in Spanish) that is consumed in South America and Spain.
Burrito: a tortilla folded over a filling of beef and/or beans, and additional fillings such as cheese.
Chimichanga: a crisp, deep-fried tortilla containing a spicy filling of meats, usually served with sour cream, meted cheese, etc.
Wet burrito: a burrito covered with red chili sauce and melted cheese; is normally made with a flour tortilla; can contain meat or beans.
Enchilada: a burrito covered with red chili sauce and cheese; is normally made with a corn tortilla; usually contains meat
Quesadilla: a tortilla folded over a filling of cheese (Monterrey jack, chihuahua, oaxaca, etc )and heated, broiled, or fried; can contain chicken or other fillings.
Fajita: a thin strip of marinated and grilled meat served with tortillas, salsa, etc.
Taco: a crispy fried tortilla folded over and filled with meat, lettuce, tomatoes, and cheese.
Taquito: a small tortilla rolled around a filling of meat and cheese and deep-fried.
In conclusion, then:
• Burritos can contain meat; chimichangas almost always do and are fried.
• Enchiladas and wet burritos are made with corn and flour tortillas respectively.
• Quesadillas can contain meat; fajitas almost always do.
• Taquitos are smaller than tacos and rolled up.

Acaraje - black-eyed pea fritters

Achiote chicken and rice

Avocado dip with mint on Pringles chips

Black bean and corn wonton appetizers

Black bean and mango salsa

Black bean burgers

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The cuisine of Montserrat is influenced by British and Caribbean cultures, and features a variety of light meats, such as fish, seafood, and chicken, that are mostly grilled, fried, or roasted.
Some of the most popular dishes include:

Goat water: The national dish of Montserrat, a stew made with goat meat, spices, and potatoes.
Saltfish: Dried and shredded cod fish, cooked with hot peppers, garlic, ginger, tomatoes, and cabbage.
Duckna: A sweet pudding made with coconut, sweet potato, spices, and raisins.
Cassava bread: A thin and crispy bread made from cassava flour.
Montserrat also has a variety of fruits and vegetables, such as green beans, breadfruit, cucumbers, carrots, corn, pumpkin, coconut, bananas, pineapple, mangoes, and conch. more....

Nicaraguan cuisine is a blend of indigenous, Spanish, and West African influences, with different dishes and ingredients depending on the region. Corn, rice, beans, plantains, yuca, and cheese are some of the common staples, as well as various meats, seafood, and fruits. Some of the most popular dishes are:

Vigorón: a dish of boiled yuca, crispy pork rind, and cabbage salad, served on a banana leaf.
Indio viejo: a thick stew of shredded beef, corn dough, tomatoes, onions, garlic, and herbs.
Gallo pinto: a mixture of rice and beans, seasoned with onion, garlic, and salt, often eaten for breakfast with eggs, cheese, or tortillas.
Nacatamal: a corn dough filled with pork, rice, potatoes, olives, raisins, and spices, wrapped in a plantain leaf and steamed.
Quesillo: a soft cheese wrapped in a tortilla, topped with sour cream, onion, and vinegar, and served with a soft drink called chicha, more....

The Panamanian food reflects the history of the country: indigenous mixed with Spanish – the conquistadors arrived way back in 1501 – topped with Afro-Caribbean influence.
The cuisine and ingredients vary depending on location. On the Caribbean side, Panamanians eat more seafood and flavor many things with coconut, while in the mountainous interior, root vegetables, pork, and poultry are more dominant.
1. Sancocho de Gallina (Chicken Stew) This is the signature dish of Panama. Slowly cooked chicken, corn, and root vegetables such as ñame, yuca, and otoe, flavored with their secret ingredient, a herb called culantro. This is a little similar in flavor to cilantro and it’s very common in Panamanian cooking.
2. Arroz con Pollo (Literally Rice with Chicken) This delicious and healthy meal is often served at parties, as it is easy to make in big quantities.
3. Hojaldre Almost every culture has some kind of fried dough recipe. The version in Panama is called hojaldre, and it’s an egg and flour based dough, normally left overnight to rise and fried fresh in the morning.
4. Tamales Tamales are typical in various countries of Latin America. The Panamanian version is corn-based dough filled with a mix of chicken, vegetables, and raisins and cooked in banana leaves.
5. Ropa Vieja Shredded beef with culantro, cumin, and black pepper makes this dish mouthwatering. It is normally serve with rice and fried plantain.
6. Arroz con Guandú (Rice with Pigeon Peas) Arroz con Guandú Panamanians eat a lot of rice, and this recipe is probably one of my favorites.
7. Carne Guisada (Beef Stew) Carne Guisada This is the Panamanian version of beef stew,
8. Patacones Patacones These double fried plantain chips are a versatile elements on any Panamanian table. From breakfast to side dish, with cheese or without, they are yummy, crunchy, and comforting.
9. Bollo de Maiz (Cooked Corn Dough) Bollo de Maiz Bollo is a simple yet tasty dish made from corn cooked in banana leaves. The flavor and texture depends on the corn: there are bollos from tender corn (bollo de maiz nuevo) for a creamier, sweeter flavor or from dried corn, where the dough is more dense and has a less sweet taste.
10. Ceviche (Raw Seafood/Fish Cocktail) Ceviche With 2,857 km of coastline, Panama is heaven for seafood lovers. Ceviche is very popular around the beaches. This refreshing seafood or fish cocktail is often served with ‘soditas’, traditional salty crackers. As well as mixed seafood, another popular ceviche in Panama is made with corvina fish.
11. Carimañola (Yuca Fritter) Carimañola Yuca (cassava) is one of the most popular root vegetables in Panama. It can be cooked or fried as a side, but it is also the key ingredient for carimañolas, a fried yuca fritter filled with minced meat or shredded chicken.
12. Bacalao con Papas (Salted Fish with Potatoes) Bacalao con Papas; Photo credit: https://www.goraymi.com Another gem from the Caribbean side, this dish needs to be started 24 hours before as the fish need desalting (soak it in frequently changed cold water). Black bean and corn wonton appetizers

Chocolate mocha soufflé

Mango coconut chia pudding

Spicy cheese corn bread

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Puerto Rican cuisine is a product of diverse cultural influences, including Taíno Arawak, colonial Spanish, and enslaved Africans. It is characterized by a unique blend of indigenous seasonings and ingredients, which sets it apart from both Spanish and other Latin American cuisines.
Locally, it is known as cocina criolla.n with salt and pepper to taste. Garnish each serving with sprig of parsley.
Although Puerto Rican diets can vary greatly from day to day, there are some markedly similar patterns to daily meals. Dinners almost invariably include a meat, and rice and beans.Taro and (codfish) bacalao Codfish and taro is also a popular dish. Buñuelos

Coconut ice cream with mango sauce

Orange chiffon cake with orange fluff icing

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Cuisine is influenced by the cooking of
France
Guadeloupe
Saint-Barthélemy, also called Saint Bart's, island of the Lesser Antilles in the eastern Caribbean Sea. An overseas collectivity of France since 2007, it was formerly a commune and, together with Saint-Martin, an arrondissement of the French overseas département of Guadeloupe.
The island’s cuisine of St. Barthelemy also known as St. Barth is a blend of French, African, Creole, Italian, Indian, Asian, Caribbean and others. The fresh seafood is brought ashore with the daily catch as daily flights from France bring the finest meats, wines and dairy foods, and because the fresh produce almost spills from the markets, because of all of this, the food is amazing. More than 70 restaurants dot the island.

From the simplest barefoot beach bar to outstanding fine-dining restaurants, St. Barth cuisine is unparalleled anywhere in the West Indies. St. Barth’s devotees return year after year. This writer has clocked numerous visits to the island as well as managing and cooking at a beach estate on the island. Banana cakes with rum sauce

Bavarois maracudja

Caribbean conch stew

Caribbean salmon fillets en papillotte

Chicken pot au feu with carrots potatoes and leeks

Cod with vegetables and aioli sauce

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The cuisine of St Kitts and Nevis is typically West Indian in flavor, with many of the ingredients grown locally on the islands.
The main meat used in cooking is goat, coming from the African tradition. Since St Kitts and Nevis are islands in the bountiful Caribbean Sea, it is no wonder that seafood is also used heavily.
The most famed dish in the country is goat water stew, which contains goat meat, breadfruit (a football sized, prickly green fruit), green papaya (a fleshy, tropical fruit), and droppers (a doughy dumpling), in a tomato-based stew.
Another local stew type dish is pelau (also known as simply cook-up), which uses chicken, pig tail, saltfish (salted and dried cod), and vegetables, served with rice and pigeon peas (a local green pea). Banana cakes with rum sauce

Bavarois maracudja

Caribbean conch stew

Caribbean salmon fillets en papillotte

Chicken pot au feu with carrots potatoes and leeks

Cod with vegetables and aioli sauce

more....

Banana cakes with rum sauce

Bavarois maracudja

Caribbean conch stew

Caribbean salmon fillets en papillotte

Chicken pot au feu with carrots potatoes and leeks

Cod with vegetables and aioli sauce

more....

Cuisine is influenced by the cooking of
France
Fresh seafood is often the star of many menus in Saint Martin (The French side of the island) and st maarten, (the dutch side) but there is a rich variety of cuisines to be found, from high-end French to Lebanese to Italian to traditional barbecue. Typical Creole dishes often include conch, goat and oxtail. There is also the island's national liqueur, Guavaberry, made from rum, cane sugar and local, wild guavaberries. Banana cakes with rum sauce

Bavarois maracudja

Caribbean conch stew

Caribbean salmon fillets en papillotte

Chicken pot au feu with carrots potatoes and leeks

Cod with vegetables and aioli sauce

more....

Cuisine is influenced by the cooking of
France
While Saint-Pierre and Miquelon is near Newfoundland and share its climate and geography.The island is the last piece of French territory in North America.
The regional cuisine represents very efficiently the French culinary culture.
Fish is the staple food in the St. Pierre and Miquelon cuisine, as various species of fish can be found in the surrounding waters. Banana cakes with rum sauce

Bavarois maracudja

Caribbean conch stew

Caribbean salmon fillets en papillotte

Chicken pot au feu with carrots potatoes and leeks

Cod with vegetables and aioli sauce

more....

Fresh fish, spices and fruits are the basis in the cuisine of Saint Vincent and the Grenadines. Some specialities include red Snapper, callaloo soup, pickled meat or seafood, kingfish, Conch, and seamoss drink, fresh fruit, seafood, and vegetables.
• The national dish of Saint Vincent & The Grenadines is roasted breadfruit and fried jackfish. • Souse: animal feet (pig, chicken, or beef) cooked with onions, garlic, and spices • Banana cakes with rum sauce

Bavarois maracudja

Caribbean conch stew

Caribbean salmon fillets en papillotte

Chicken pot au feu with carrots potatoes and leeks

Cod with vegetables and aioli sauce

more....

The cuisine of Sint-Maarten is a fusion of various cultures and influences, such as French, Dutch, African, Latin-American, British, East Indian, and Creole.
It is known for its use of fresh seafood, creole spices, French herbs, and tropical fruits and vegetables.
Some of the local specialties include accras de morue (codfish fritters), bokits (fried sandwiches), buljawou (pickled saltfish with plantains), locri (spiced rice and chicken), columbo (curry meat stew), and crab and rice.
Sint-Maarten also has a variety of restaurants that offer cuisines from around the world, such as Italian, Tex-Mex, Thai, Vietnamese, Indian, Japanese, and Chinese.
Sint-Maarten an St. Barth, a French island close to Sint-Maarten are considered by many as the “culinary capitals of the Caribbean” because of the diversity and quality of food. more....

It was during the African slave trade that culinary influence from West Africa came to the Caribbean. The foods used were plantain, pigeon peas, taro or dasheen, breadfruit, ackee, dasheen bush (taro leaves), okra, mango and saltfish.

Topai: these doughballs are dropped in a kettle of boiling water to cook and are then served with syrup and coconut milk.

Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch

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The cuisine of Turks and Caicos Islands is influenced by various cultures and traditions, such as the native Taíno, African, Jamaican, Hispaniolan, Bahamian, and British.
Seafood is a major component of the local diet, especially conch, which can be prepared in different ways, such as conch fritters, conch salad, conch chowder, and cracked conch12. Other seafood dishes include boiled fish and grits, lobster, grouper, and snapper.
Some of the local crops and fruits that are used in the cuisine are okra, peas, pigeon peas, peppers, beans, papaya, plantains, maize, sea grapes, tamarinds, and sugar apples.
Johnny cake, a pan-baked cornbread, is a common accompaniment to many meals.
Some of the popular drinks on the islands are rum punch, ginger beer, and Turks Head beer. Asian crab cakes

Barbecued pork loin

Braised leg of lamb cleopatra

Brochettes of lamb

Caribbean conch stew

Coconut shrimp with sweet chili sauce

more....

The cooking and cuisine of the United States defies easy categorization. While well known for the mass production and global uniformity of fast food outlets, America is actually home to wide-ranging regional cuisine and the influence of immigrant groups past and present. From New England clam chowder to Texas barbecue to cioppino in the City by the Bay, the cuisine of the United States has thrills around every corner. more....

Cuisine is influenced by the cooking of
USA
Favorite Foods of the Virgin Islands
Fungi (pronounced fun-jee) is a kind of dumpling made from salted cornmeal mixed with water and shortening, and frequently, okra. It's generally served as a side-dish with fish or meat dishes.
Callaloo (or Kallaloo) is a soup or stew made from the leaves of the dasheen plant or some other green leafy plant such as taro leaves or spinach. It's usually flavored with things like okra, salted meats, hot and black pepper, fish, onions, and spices.
Johnnycake is a deep-fried bread or biscuit, sometimes made from unleavened dough. It's sometimes baked rather than fried, and may be eaten hot or cold.
Pates (pronounced patties) are pastries enclosing spiced meats, fish, and/or vegetables, then deep fried. They're one of the most common foods of the Virgin Islands as a light snack.
Roti is somewhat similar to a Pate. Originating in India, it's made with a light, fluffy dough wrapped around spiced or curried meats, chicken, or veggies.
Rice and Beans (sometimes called rice and peas). It's generally flavored with herbs and spices, and is one of the most popular foods of the Virgin Islands among local people. Flavored rice by itself (without the beans) is also popular, usually as a side-dish
Conch (pronounced conk) is a large mollusk often served in chowder or as fritters (strips battered and deep-fried, usually served with a sweet, spicy sauce). Conch needs tenderizing, so when you order it, don't be surprised if you hear pounding coming from the kitchen!
Salt Fish is dried, boneless, salted fish (usually cod) which is dense, firm, and meaty from the salting and drying. It can be served many different ways, including fried, in chowders, and in stew.
Curried Goat, Chicken, Oxtail, and Fish are all popular dishes. This is another preparation that has its roots in India.
Jerk is a kind of smokey, spicy barbecue treatment used on chicken, meats, and fish. It originated with the native Arawak tribe, and you'll find it throughout the West Indies. Asian crab cakes

Barbecued pork loin

Braised leg of lamb cleopatra

Brochettes of lamb

Caribbean conch stew

Coconut shrimp with sweet chili sauce

more....