America

American cooking is a reflection of a rich history, influenced by waves of immigration that bring diverse culinary flavors. Each region offers a cuisine that tells a story.

North America

The culinary diversity of North America has been deeply influenced by waves of immigration. The South offers comforting soul food, with dishes like fried chicken and macaroni and cheese, while Texas excels in barbecue. The East and West coasts offer a wide variety of seafood, and cities like New York showcase international cuisines such as pizza and bagels.

Canada offers a cuisine rooted in French and British traditions, particularly in Quebec, where poutine (fries topped with cheese curds and brown gravy) is an iconic dish. Typical dishes are often based on salmon or game meat, reflecting the importance of the natural resources of the Far North.

South America

The cuisine of South America reflects the cultural and geographical diversity of the continent. Each region brings its own flavors, culinary techniques, and ingredients, influenced by indigenous traditions and European colonial heritage. Key ingredients include corn, cassava, and various types of meats, often grilled or cooked in stews.

Typical dishes vary by country: ceviche in Peru, *feijoada* in Brazil, and asado(barbecue) in Argentina are among the most famous. South American cuisine often emphasizes togetherness, with meals shared among family or friends.

The flavors range from mild spices to more intense dishes, and the use of local ingredients such as potatoes, tropical fruits, and fish gives each dish a unique identity.