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What exactly is American cuisine? It varies by region. From the rugged plains of the Midwest to the bustling food scenes of coastal cities, American cuisine culture reflects a blend of regional traditions and bold experimentation.

A Comprehensive Guide to American Regional Cuisine

To truly answer “what is American cuisine,” you have to follow its flavors back to their many roots.

Bison in the Heartland

Few dishes capture that spirit more than the rich, savory flavors of bison — a true taste of the American frontier. The Midwest has long been home to the majestic bison, a symbol of resilience and the open range. Once nearly hunted to extinction, bison have made a remarkable comeback, gracing menus across American cuisine restaurants that celebrate sustainability and heritage.

At ReWild Ranch, we embrace this legacy with dishes like our signature bison pizza — a hearty yet refined take on a comfort classic. With lean, nutrient-rich meat, our bison pizza is both delicious and distinctly American.

Bison meat is also a great substitute for traditional beef hamburgers.

Southern Barbecue

A cornerstone of American cuisine culture, Southern barbecue is more than just a cooking method — it’s a tradition. From slow-smoked pork shoulder in the Carolinas to Texas-style brisket, every region has its own secret rubs, sauces, and wood choices. The low-and-slow process produces tender, smoky perfection that’s as much about community as it is about flavor.

New England Clam Chowder

Few dishes answer what is American cuisine better than a creamy, hearty bowl of New England clam chowder. Loaded with fresh clams, diced potatoes, and smoky bacon, this coastal classic is a staple in American cuisine restaurants throughout the Northeast. It’s comfort in a bowl, best enjoyed dockside with the scent of saltwater in the air.

Maryland Crabs

In Maryland, summer means crab season. Steamed blue crabs coated in Old Bay seasoning are a Chesapeake Bay ritual. Whether cracked open at a seaside shack or folded into decadent crab cakes, Maryland crabs are a delicious example of regional American cuisine rooted in local waters.

Regional Steaks

From the Texas longhorns of the Old West to Midwestern Angus, beef production is deeply tied to U.S. history. Steakhouses are a fixture in American cuisine restaurants, from fine urban dining to rustic ranch grills.

• Texas T-bone / Ribeye: Often seasoned simply, grilled over open flame.
• Kansas City Strip: Similar to the New York strip but with a bit more marbling and bone.
• New York Strip: East Coast steakhouse classic.
• Bison and Elk Steaks: Midwest and ranching states.

Maine Lobster

From buttery lobster rolls to whole steamed lobsters served with lemon and drawn butter, Maine lobster is a luxury that remains firmly tied to its coastal heritage. It’s an icon of New England dining and a must-try for anyone exploring a comprehensive guide to American regional cuisine.

American Turkey Traditions

Native to North America, turkey has long been part of the American table — from Indigenous cuisine to the modern Thanksgiving feast. Roasted, smoked, or deep-fried, turkey is a celebration food that’s also found year-round in American cuisine restaurants, from hearty turkey sandwiches to elegant seasonal plates.

Pacific Northwest Salmon

Wild-caught salmon from the Pacific Northwest offers rich, clean flavors that define the region’s identity. Often prepared simply — grilled over cedar planks or roasted with local herbs — this dish reflects contemporary American cuisine at its best: fresh, seasonal, and deeply connected to place.

Louisiana Creole and Cajun

Born in Louisiana’s bayous, Cajun gumbo is a vibrant, slow-simmered stew that blends French, African, and Native American influences. Full of sausage, seafood, and the “holy trinity” of onions, celery, and bell peppers, gumbo exemplifies what is new American cuisine. Creole versions add tomatoes and a touch of New Orleans elegance, while Cajun gumbo stays rustic and tomato-free.

Another Southern favorite, jambalaya, is a true American original with deep Louisiana roots — a one-pot feast of rice, meat, vegetables, and spices inspired by Spanish paella, French cooking, and West African flavors.

Other Notable Favorites

• Hamburgers: Arguably the most recognized American food worldwide.
• Fried Chicken: A Southern staple that’s gone national.
• Pizza: Either Chicago deep-dish or New York thin crust as regional specialties.
• Tex-Mex Classics: Chili, fajitas, or tacos to represent the Southwest.
• California Cuisine / Fusion: Farm-to-table, avocado-based dishes, or fish tacos for some Cali-Baja and West Coast innovation.
• Hot Dogs: A summer, ballpark, and street food icon, with regional variations like Chicago-style and Coney Island.

Ingredients

Many of the foods we think of as quintessentially American are made with ingredients native to the Americas themselves. Today, they’re staples across regional U.S. cooking, including: tomatoes, potatoes, corn, beans, cacao, peanuts, squash, pineapple, chili peppers, avocado.

Desserts

American desserts are as regionally diverse as the main dishes, with classics that have become national treasures:

• Apple Pie
• Cheesecake
• Donuts
• Brownies
• Chocolate Chip Cookies

Contemporary and New American Cuisine

In the culinary world, what is new American cuisine? It’s a style that blends time-honored dishes with modern techniques, seasonal sourcing, and global influences. Think farm-to-table freshness, creative plating, and surprising ingredient pairings.

Contemporary American cuisine takes the familiar and reinvents it — elevating comfort foods into artful, decadent plates. This is the philosophy behind many unique dining experiences at ReWild Ranch, where the wild flavors of the land meet inventive craftsmanship.

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