This could be because of the most popular foods in the United States.
This could be because most popular foods in the United States come from somewhere else. The pizza slice is made in Italy. Fries are Belgian or Dutch in origin. Frankfurters and hamburgers? It's most likely German. However, they have been enhanced and added to American kitchens and have become global icons for food lovers everywhere.
Don't forget about the dishes that are native to the United States.
There are the classics, like clam chowder, key lime pie, and Cobb salad, and then there's Alice Waters' locavore trend in modern American cuisine.
A wonderful example of making something good even better is a cheeseburger.
Without the Americana classic chocolate chip cookie, the world might be a little less livable.
Twinkies, Hostess cakes, and KFC are all highly processed foods.
Food in the United States is as diverse as the country's terrain and people. Each location has its own cooking style or specialty cuisine, and each dish has its own history entwined with the terrain and people. When traveling through the United States, it's vital to remember a huge diversity of meals and traditions hidden beneath the surface, some of which date back almost 400 years and have little to do with the stereotypical fast food.
This article is not intended to address American gourmet cuisine or Michelin star candidates; neither of these cuisines is typically consumed by the average person unless on rare occasions. The ordinary American only goes out for nice dining when he wants to romance someone special, when he is getting married or attending a wedding, when he wants to celebrate a birthday or a promotion at work, or when he wants to honor his mother on Mother's Day, which falls in early May.
He eats ordinary American meals the rest of the time, which are basic and casual. If you go inside a classic American cookbook, such as Irma Rombauer's Joy of Cooking, you'll notice that none of the recipes were ever intended to please an aristocrat or a fine dining food critic: home cooking reigns supreme, and most recipes originated around the family dinner table. Native Americans, immigrants, slaves, and the poor and middle classes have had a huge impact on traditional cookery, sometimes combining or assisting in creating a patchwork of canon delicious foods.
Dinner is the most important meal of the day, and it is normally served after 5:00 p.m. but before 10:30 p.m. Breakfast is offered from 7:00 a.m. to 10:30 a.m., with a few early risers arriving at 6:00 a.m. when the first businesses open. Lunch is served between 12 p.m., and 3 p.m. Breakfast can be a considerably more substantial meal on weekends or special occasions, consisting of cereal, eggs, toast, pancakes, coffee, and/or fruit juice. In contrast, breaks and lunch are usually light and/or rushed during the week. Sandwiches, soups, french fries, and other items are virtually always included on an American lunch menu. Full desserts (also known as "pudding" in other parts of the world) are normally served exclusively after dinner and increasingly elaborate for special occasions.
It's long joked that officers are the most frequent consumers of donut shops, owing to the donut's immediate sugar rush, filling nature, and ease of eating in the car. Krispy Kreme, Yum Yum, Dunkin Donuts, Honey Dew, and Winchell's are a few popular donut chains. In most large cities, donut shops are easy to come by. Almost all of them have a drive-through window, and almost all of them serve coffee.
Ask the counter clerk about a Boston cream doughnut filled with vanilla cream and topped with chocolate, or a jelly donut, which is filled with jam and resembles a Berliner from Germany. If this isn't your thing, consider a cruller, a twisted choux pastry donut dusted with cinnamon and powdered sugar. If you're still hungry or trying to lose weight, try a Munchkin from Dunkin Donuts. It's a small ball of doughnut that comes in chocolate, coconut, plain, cinnamon, or powdered sugar. It's quite similar to Canadian Timbits, and approximately five of them should be fewer calories than any donut.
Quick Service Restaurants
Many Americans, especially in cars, have the unfortunate habit of eating on the move. As a result, the drive-through fast-food restaurant has become a cultural icon in the United States. It is well-known for its unhealthy but delectable menu options. Depending on the franchise, you can order almost anything from a fast-food restaurant, including tacos, hamburgers, Chinese food, and salad. Restaurants with drive-through windows may be found almost anywhere, and even a small city will have ones that are open 24 hours a day (especially by popular nightspots).
This type of fare is available at many highways rests stops for busy motorists to stop in, relax, stretch their legs, and grab a bite to eat; the type of fare available varies from location to location and can range from a single McDonalds to a larger establishment with multiple restaurants and multiple choices (some may allow you to pick a slightly healthier meal, i.e., eating fried chicken vs. picking up a plate of spaghetti and meatballs.) On the highway's shoulder, look for blue information signs with white letters to discover what fast food options are available at the next exit.
Smoothies, coffee, and coffee-based drinks are all popular.
Smoothies are often made with a foundation of yogurt, milk, or sherbet, as well as a variety of fruits, juices, and ice. To give your smoothie an extra boost, most smoothie shops allow you to add extra supplements like fiber, protein powder, or vitamins. Jamba Juice is the most well-known chain in nearly every state. Some beverages consist only of fruit juice and ice, and they are frequently offered near the water on boardwalks during the scorching summer heat: the drink is known by various names, including the renowned "Slurpee," but it is a delicacy that should be eaten because it is often healthier than a beer or soda.
Tea drinkers outweigh tea drinkers by a factor of ten to one in the Anglophone world, and many parents give their children tea when they are sick with a stomach bug since it is easy to digest and keeps them hydrated. Tea is less typically provided and usually consists of a teabag in an empty mug with hot water to pour over the bag: those expecting a full cup of English tea, for example, should keep in mind that Americans made their intentions perfectly apparent when they chucked the item overboard in 1773! Typical American coffee is moderate, served in a porcelain cup, and comes with sugar, cream, or milk, depending on who is drinking it and what the customer requested: “light” or “regular” (meaning with cream,) “black” (meaning no cream,) or “light and sweet” (meaning no sugar) (with cream and sugar.)
Coffee-blend drinks can be served hot or cold and can include any combination of coffee, milk, and flavorings (in the form of syrup). The cold ones commonly include ice with the remaining components to create a slushy texture. The possibilities for taste combinations are unlimited, from simple ones like caramel, banana, or chocolate to more complicated ones like "pumpkin pie," "peppermint mocha," or "chai." They're most commonly found at Starbucks (the creator of many of these drinks). Still, they're now available at practically every coffee shop (and you can expect to find one on almost every block, and sometimes two or three). In fact, the popularity of coffee drinks and smoothies has grown to the point where little drive-through "coffee huts" can now be found along major highways across the country. Dieters beware: these drinks can carry a lot of calories, especially if you order the 16oz or larger amounts.
Cobs of corn (Maize)
Corn. It, along with wheat, has been a staple of the American diet since Colonial times: unlike the rest of the English-speaking world, Americans refer to the plant known to science as Zea mays as "corn" because it was originally known as Indian corn by the earliest English settlers, rather than maize: maize is a name derived from a Taino (Caribbean) dialect, but it was not universal to other English-speaking countries (calling it Indian corn was more convenient than identifying the plant according to its hundreds of names in Native American languages.)
This crop can be used in a variety of ways in American cuisine. Corn muffins, baked with sweetcorn and lightly toasted before eating, can be found in bakeries. Corn on the cob is a common dinner entrée that consists of a sweetcorn ear boiled, roasted, or grilled to perfection and slathered in sweet cream butter. It appears in the Midwest as part of the famous hotdish: the corn is cooked in a cream sauce and then layered with potatoes, mushrooms, and peas in a casserole, which is important to Minnesotans and Kansans because of the bitterly cold winters and the need to warm up, grab a cup of coffee, and have a raffle and a bite to eat on Sunday. When it's in starch form, it thickens stews, and when it's in syrup form,
it's the major sweetener in pecan pie. It is most famous for being ground into a cornmeal meal; there are literally dozens of various cornbread preparations across the country, baked according to the region: the Southwestern version, for example, is frequently fried in a skillet and may incorporate jalapeno peppers on occasion. Cornbread is nearly always baked in a shallow bread pan in the states of the Old South, and it is the bread that is frequently served with barbecue and has a fluffier texture.
A johnnycake is a sort of cornmeal and milk snack lightly cooked in a small quantity of oil in New England; a hoecake is its twin sister in the coastal parts of the American South (roughly between Southern Maryland and Georgia). These two flatbreads are among North America's oldest cuisines, having been developed from Native American recipes about 400 years ago by colonists and were shared by seagoing Brits from Nova Scotia to the Greater Antilles. The New England version is typically served with baked beans for breakfast, while the Southern version is crispier with a melty core and served for lunch with collard greens and ham. Both are still consumed by locals regularly and are worth their weight in gold.
a scoop of ice cream
Ice cream is a popular dessert in this corner of the world, and it was here that the ice cream sundae was invented. The people of the United States are among the world's top ice cream consumers and manufacturers. In 2006, six billion liters of ice cream were made for local and international consumption, and each American was predicted to consume 17 liters of ice cream in 2011.
As a result, it should come as no surprise that the way this frozen delight is served and made varies greatly. In many country regions, chains like Ben and Jerry's, Carvel, Baskin-Robbins, and Cold Stone Creamery are well-established, as are supermarkets with freezers full of this dairy delight that take up entire walls. Many cities have roadside shops and trucks selling everything from soft serve to chipwiches (vanilla ice cream sandwiched between two chocolate chip cookies) in the summer, with huge lines of people buying to fight the heat. Handmade ice cream is still popular in many suburbs and cities, with chocolate and vanilla flavors aplenty and more odd flavors like black walnut or licorice.
Microbrews & Beer
Even though beer has been a staple of American culture since colonial times, since the 1980s, Americans have taken a renewed interest in "moving beyond Budweiser" and creating new/rediscovering classic beer and ale recipes. Though larger microbreweries still dominate domestic sales, smaller, newer breweries and brands are popping up all over the country on tap in bars and on the shelves of liquor stores, with many of them (like the now-mighty Sam Adams, a Boston-based beer named for a genuine beer brewing patriot) making inroads into the traditional territory of large corporations like Anheuser-Busch and Miller Lite. Many of these beers are regional in origin: Brooklyn Lager (New York City), Harpoon Ale (New England), Pete's Wicked (Texas), Great Lakes (Chicago and Midwest), Red Brick (Georgia and the South), and Anchor Steam (California/West Coast) are all inspired by countries such as Germany, Austria, Ireland, the United Kingdom, and the Czech Republic and should be tried if they appear on a menu. These breweries frequently have a limited edition brew circulating around special events; keep an eye out for these as well.
Citrus & Oranges
The United States is a large exporter of citrus fruit, particularly tangelos, grapefruits, satsumas, Florida key limes, and various oranges such as navel, Valencia, and Moro (a type of blood orange descended from types found in Sicily.) They were primarily introduced by the Spanish during colonial times, similar to how the British, French, and Dutch introduced apples to the Northeast about the same time. Today, much of the orange juice on British and Irish tables comes from Florida trees. Most fruit sold in the United States has a peak season at the opposite year. Thus citrus begins to arrive in the winter.
Citrus is grown in southern California, Florida, Texas, Southern Louisiana, Hawaii, Puerto Rico, and the Southwest. Many locations in these states, notably in Florida, will allow you to tour the groves and sample the fruit. Fresh fruit and marmalade packages are also frequently available directly from tiny boutique businesses and can be readily delivered home.
The orange trees that line the streets in portions of Phoenix, Arizona, blossom heavily with oranges every winter—do not hesitate to reach out to a lower limb and pick fruit if you wish; most people do not object. When visiting Florida, Hawaii, or Puerto Rico, look into the prospect of drinking freshly squeezed orange juice during peak season: it's a taste sensation that must be tasted to be believed. If you're in California, order a pie made with Meyer lemons—this is a unique hybrid that's native to the state and has a sweet-tart flavor. Finally, ask a Cajun about satsumas, a classic Louisiana dessert.
The British carried their love of alcohol with them when they colonized America. They enjoyed wine, beer, fruit brandy, and cider, to name a few. Due to climate change, the first of these proved nearly impossible to make, and hops grew poorly in the Southeast. Still, once the colonists got the trees to bear fruit, cider became a staple of Colonial America: one out of every five New England farms had their own mill, and every farm had at least a small grove of apple trees. As a result, it remained in small enclaves throughout the East Coast until the early twentieth century, when Prohibition made all alcoholic beverages illegal, and temperance activists set fire to many of the cider-producing orchards.
Cider has witnessed a resurgence in popularity in recent years, with stories in the New York Times, Washington Post, Los Angeles Times, and Chicago Tribune praising the drink's return. California, New England, New York, the Great Lakes, and even the western mountains of Virginia and North Carolina are apple-growing regions that have turned to cider in recent years due to the need to compete with international pressures and the fact that not every apple crop will produce good-looking apples; in fact, many American cultivars have nearly died out. Today, there is a huge and growing demand for cider in America. Many of the older varieties are being rediscovered, sometimes on old abandoned farmland, cataloged by pomologists, who carefully and lovingly nurse the trees back to health and sent to the cider press to make everything from sparkling cider similar to that found in Northwest France (California, in particular, takes an interstate approach to cider production). Try Angry Orchard, Original Sin, Crispin, and Woodchuck, to name a few brands that can be found in a liquor shop or on tap at a bar.