North America

Most of the continent’s land area is dominated by Canada, the United States, and Mexico, while smaller states exist in the Central American and Caribbean regions. North America is the third largest continent by area, following Asia and Africa, and the fourth by population after Asia, Africa, and Europe.

We have dedicated sections to Central America and the Caribbean so let’s focus on the foods of Canada, the United States and Mexico.


Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders.

The basis of both groups is on seasonal, fresh ingredients and preserves. The cuisine includes a lot of baked foods, wild game, and gathered foods. Prepared foods were still a novelty for recent rural generations, so there are some that are well-loved to the point of obsession[citation needed] — and which have come to dominate suburban diets. However, home-made, warming, and wholesome remain key adjectives in what Canadians consider their cuisine.

The cuisine of the western provinces is heavily influenced by BritishGermanUkrainianPolish, and Scandinaviancuisine. Noteworthy is the cuisine of the Doukhobors, Russian-descended vegetarians.

Waterloo RegionOntario has a tradition of Mennonite and Germanic cookery.

The United States

Made in America

There is S’more to the USA’s culinary landscape than folks think.  America tends to be known throughout the world for hamburgers, fries and hotdogs.  The other reputation is no original recipes.  However, the United States has invented some great recipes.  See this listing

The United States culinary history is steeped in European roots especially of England.

Until the late 19th century, the history of food in America was a story of fairly distinct regional traditions that stemmed largely from England. The country’s earliest English, Scottish, and Irish Protestant migrants tended to cling strongly to older food traditions. Yet the presence of new ingredients, and especially contact among diverse ethnic groups, would eventually encourage experimentation and innovation. Nevertheless, for more than two centuries, English food traditions dominated American cuisine.

Before the Civil War, there were four major food traditions in the United States, each with English roots. These included a New England tradition that associated plain cooking with religious piety. Hostile toward fancy or highly seasoned foods, which they regarded as a form of sensual indulgence, New Englanders adopted an austere diet stressing boiled and baked meats, boiled vegetables, and baked breads and pies. A Southern tradition, with its high seasonings and emphasis on frying and simmering, was an amalgam of African, English, French, Spanish, and Indian foodways. In the middle Atlantic areas influenced by Quakerism, the diet tended to be plain and simple and emphasized boiling, including boiled puddings and dumplings. In frontier areas of the backcountry, the diet included many ingredients that other English used as animal feed, including potatoes, corn, and various greens. The backcountry diet stressed griddle cakes, grits, greens, and pork.

One unique feature of the American diet from an early period was the abundance of meat–and distilled liquor. READ MORE


Photo by Joe Ramirez

There is no doubt Mexico is mainly known for thre things, tacos, tamales and tequila.  There is so much more.  Visit our Mexico section and for a deeper look into the culinary world of Mexico from moles to mezcal.

Though coffee in Mexico primarily comes from small coffee farms rather than large plantations, coffee farmers number over 100,000 and Mexico ranks as one of the largest coffee producing countries in the world.

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