North American cuisine is a term used for foods native to or popular in countries of North America, as with Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico. North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, Asian cuisine, and especially European cuisine.
As a broad, geo-culinary term, North American cuisine also includes central American and Caribbean cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery.
The term "regional" is somewhat ambiguous, however, since the cusine of Puerto Rico can differ markedly from Cuban cuisine; Mexican cuisine spills across the border into the Tex-Mex and Mexi-Cali "sub-cuisines"; and the cuisines of Michigan and Ontario have more in common with each other than either has with the cuisines of Manitoba or Iowa.
See also
- List of American regional and fusion cuisines
- Cuisine of Puerto Rico (part of the Caribbean and Latin American regions and of the United States)
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