American Regional Cuisine

Few countries can boast the diverse selection of high-quality indigenous ingredients found in the United States. These ingredients, combined with America�s varied cultures and colorful history, have led to a worldwide reputation for creative and purposeful cuisine. Each region possesses a unique history and culture and a variety of ingredients that make its cuisine distinct.

The 11 culinary regions of America include New England, Mid-Atlantic, South, Florribean, Louisiana Cajun and Creole, Central Plains, Texas and Tex-Mex, Southwest and the Rocky Mountains, California, Pacific Northwest and Hawaii.

Did you know…

• Lobster is an icon of New England cuisine. The Maine lobster is larger than its European cousin and possesses a rich, sweet flavor.
• The cooking style and techniques used in Florida today are highly influenced by those of Cuba, Jamaica, and the Bahamas, but lighter with less frying and fewer oils involved in the preparation.

• Caramelized Vidalia Onion Tart