Buzz
The U.S. is a cultural melting pot, attracting immigrants from around the globe who seek new opportunities. Many have achieved success, built families, and enriched American society. In the process, they introduced customs and traditions from their homelands, including cherished recipes and culinary practices. Americans have enthusiastically adopted these foods, reflecting the nation's love for diverse cuisines.
Interestingly, America isn’t just a hub for culinary exchange—it also boasts a rich and distinct food heritage. While burgers, hot dogs, and chicken wings often come to mind as quintessential American fare, many other iconic dishes were born here. From the Cobb Salad to ranch dressing and chocolate chip cookies, these creations are distinctly American. However, you might be surprised to learn that several 'foreign' foods also trace their origins to the U.S.
This list reveals ten fascinating stories of dishes widely regarded as 'ethnic' that were actually invented in America. Let’s explore these culinary surprises!
10. Frozen Garlic Bread (Michigan)
Garlic bread is a staple in Italian restaurants, but its frozen version is distinctly American. Inspired by Italian immigrants, its creation showcases American innovation. When Italians migrated to the U.S. in the early 20th century, they settled in cities like New York and Philadelphia. However, Mediterranean ingredients like olive oil were scarce, leading to creative adaptations.
Olives thrived in California’s Mediterranean-like climate, but transporting olive oil to the East Coast was expensive. Italian immigrants, lacking access to olive oil, turned to an abundant alternative: butter. This shift marked the beginning of a new culinary tradition.
While bruschetta, a classic Italian dish, traditionally uses olive oil, Italian Americans substituted butter and added garlic for flavor. This improvised garlic bread became a household staple in Italian-American families for decades, though it remained unknown to the broader public.
In 1973, Cole’s Bakery in Muskegon, Michigan, revolutionized garlic bread by mass-producing and freezing it. Their buttery loaves were shipped nationwide, quickly winning over Americans. Today, Cole’s Bakery thrives, and garlic bread is a beloved dish across the U.S., blending Italian inspiration with American ingenuity.
9. Spaghetti and Meatballs (New York)
If you thought garlic bread wasn’t Italian, prepare to be even more surprised. Spaghetti and meatballs, often seen as quintessentially Italian, is actually an American creation born out of necessity. While pasta is a staple in Italian cuisine, and dishes like 'polpette' (meatballs) exist, they are typically made from various meats like goat, fish, or chicken and are never served with pasta. It wasn’t until Italians immigrated to America that spaghetti and meatballs came together, thanks to the addition of marinara sauce.
In Italy, World War I and economic struggles left many with limited access to meat. However, upon arriving in America, Italian immigrants found meat to be abundant and affordable, especially lower-quality cuts. They began mincing these meats and mixing them with breadcrumbs to create flavorful meatballs, a practice that was both economical and delicious.
Tomatoes and canned tomato sauces were also widely available in America. Italian-American mothers soon started pairing these sauces with pasta, and meatballs naturally followed, creating a hearty and satisfying meal. This fusion of old-world ingredients and new-world creativity gave birth to the iconic spaghetti and meatballs dish.
8. Chimichangas (Arizona)
Legend has it that in 1922, Monica Flin, working at El Charro Restaurant in Tucson, Arizona, accidentally dropped a burrito into a vat of hot oil. Initially frustrated, she began to curse but stopped herself, substituting the intended Spanish curse word with the playful term 'chimichanga.' Upon retrieving the fried burrito, she realized it looked and tasted surprisingly good, leading to the creation of this now-iconic dish.
Curious about its flavor, she let the fried dough cool before taking a bite. To her delight, it tasted as good as it looked, marking the birth of a new Mexican-American dish. Today, El Charro in Tucson remains a thriving family-owned restaurant, proudly celebrating Flin’s accidental invention.
However, the chimichanga’s origins are disputed. While it’s clearly not Mexican, some argue it didn’t originate in Tucson. Macayo’s Mexican Restaurant in Phoenix claims they invented the dish in the 1940s when owner Woody Johnson began deep-frying unsold burritos, calling them 'toasted monkeys.' Since 'changa' means 'monkey' in Spanish, Macayo’s supporters believe this is the true origin of the name.
With two competing origin stories, the true inventor of the chimichanga may never be known. It’s possible both restaurants independently created the dish. Regardless, one fact remains: the chimichanga was born in Arizona.
7. Chili Con Carne (Texas)
After exploring Italian-inspired dishes, let’s dive into another Mexican-influenced creation. While chili has long been a staple in Mexico, Americans can’t claim its invention. However, one variation, chili con carne, is distinctly American. In late 19th-century South Texas, American families embraced chili but added their own twist: they included meat and omitted beans, creating a unique version of the traditional dish.
Initially, this dish was a local specialty around San Antonio. However, East Coast tourists discovered its deliciousness, and its popularity spread rapidly. The recipe became a nationwide favorite due to its simplicity and the availability of ingredients. Cities like Cincinnati added their own unique twists, and its warmth made it ideal for colder eastern regions. By the early 20th century, chili con carne had become a culinary sensation.
For years, chili con carne was one of many beloved American chili styles. Cincinnati’s version gained fame in the mid-20th century, while New Yorkers prided themselves on their bean-inclusive variation. However, on October 21, 1967, chili con carne achieved legendary status during the Great Chili Confrontation in Terlingua, Texas.
David Witts, the town’s mayor and a judge at the event, famously rejected New York’s bean-filled chili, declaring San Antonio’s meat-only version superior. This moment became iconic, cementing Texas-style chili con carne as the definitive version for many.
6. Russian Dressing (New Hampshire)
The first printed recipe for Russian salad dressing appeared in a 1957 The New York Times article. It suggested mixing mayonnaise with poached coral or crushed lobster shells for a pink hue, topped with salt and fresh black caviar. While caviar, a Russian export, might explain the name, the dressing itself has no ties to Russia. It’s neither consumed there nor has any historical connection, leaving its name a lasting mystery.
Recent historical research has shed some light on the origins of Russian dressing, though much remains unclear. It is believed to have been created in New Hampshire by a butcher named James Coburn, who published a recipe for 'Russian mayonnaise' in 1906. The reason for the name remains a mystery, as Coburn never explained it. Some speculate that the inclusion of caviar, a Russian delicacy, might have inspired the title.
Food historians have theorized that Coburn might have intended the dressing for a Russian-inspired Salad Olivier. However, there is no evidence linking him to Russia or its cuisine. Despite its name, Russian dressing is undeniably an American creation, and its misleading title has persisted to this day.
5. Fortune Cookies (California)
While fortune cookies are a staple in American Chinese restaurants, they are not part of traditional Chinese cuisine. These cookies were actually invented by American restaurateurs in California during the early 20th century. There are two prominent origin stories, both tied to California.
One account credits Japanese immigrant Suyeichi Okamura, who claimed to have created the fortune cookie in 1906 at his San Francisco restaurant. He adapted the idea from a Japanese treat containing prayer slips. Another version attributes the invention to David Jung, a Chinese immigrant who said he introduced the cookie in his Los Angeles noodle shop in 1918.
In a uniquely American twist, the origin of the fortune cookie was even debated in court. In 1983, a San Francisco judge ruled that Suyeichi Okamura and the city were the rightful creators of the fortune cookie. While the decision had no significant business implications, it solidified San Francisco’s claim to the invention. Despite ongoing disputes from Los Angeles, the ruling stands. Regardless of the verdict, one fact remains clear: fortune cookies are not authentically Chinese.
4. Cuban Sandwich (Florida)
The Cuban sandwich is a quintessential Florida creation, not an import from Cuba. While a different version of the sandwich existed in Havana over a century ago, featuring Spanish salchichón sausage, the Florida version took on a life of its own. This original Cuban sandwich was a staple in Cuba for generations.
In the mid-19th century, many Cubans immigrated to Florida, seeking proximity to home and familiar climates. However, they faced a challenge: salchichón sausage was nearly impossible to find in their new home. This led to creative adaptations in their culinary traditions.
By the 1880s, Cuban immigrants in Ybor City were thriving in the cigar industry. Local restaurants replaced the hard-to-find salchichón with Genoa salami, catering to the hungry cigar workers. The Italian salami was readily available in southwest Florida, and its use in sandwiches quickly gained popularity, fueling a booming local market.
The sandwich was named after the workers who enjoyed it, and its recipe continued to evolve. Ingredients like yellow mustard, Swiss cheese, and pickles were added over time. While salami remains a key component, roast pork and ham are now common additions. Though not authentically Cuban, the sandwich is undeniably tasty and has gained worldwide fame, especially in Tampa. Its legacy is now firmly established in culinary history.
3. English Muffins (New York)
Much like other items on this list, the English muffin drew inspiration from its namesake country but was transformed in America. Its creation was driven by necessity and innovation. In 1894, Samuel Bath Thomas, a New York resident, developed a unique crumpet-style bread. Thomas, whose mother was British, sought to recreate her beloved tea cakes in his new home.
Missing his mother’s cooking, Thomas experimented until he created a crumpet-like bread. His aim was to craft a more refined alternative to plain toast. While he succeeded, the result was slightly different from his original vision. Initially calling it a 'toaster crumpet,' Thomas’s creation closely resembled the British version.
Thomas’s toaster crumpet quickly gained popularity, with New York City hotels and upscale restaurants adopting it as a sophisticated alternative to toast. This success led to the establishment of the S.B. Thomas Bread Company, cementing his invention’s place in culinary history.
Within a few years, the bakery became a top player in the American market, thanks to the popularity of its unique English muffins. Surprisingly, it took decades for these muffins to reach England. British consumers didn’t have access to them until the 1990s, when Thomas’s company was acquired by a global conglomerate. This brought the so-called 'English' muffins to England, completing the ironic journey of this American-made 'foreign' food.
2. German Chocolate Cake (Texas)
Contrary to its name, German chocolate cake isn’t tied to Germany but to an American baker named Sam German. In 1852, German developed a sweetened chocolate baking bar that became a hit at Baker’s Chocolate Company. His creation was versatile and perfect for various chocolate desserts.
Baker’s Chocolate Company shared German’s invention with major brands like Kraft and General Foods, who used it in their products for decades. The company honored Sam by naming the bar after him, ensuring his legacy. However, it might have remained obscure if not for a homemaker in Texas.
In 1957, a Texas woman submitted the recipe to the Dallas Morning Star, and it quickly gained national attention. Newspapers across the country picked up the story, and Americans began purchasing Baker’s chocolate in droves, cementing German chocolate cake as a beloved dessert.
The company was thrilled by the surprising surge in sales, prompting them to actively promote the recipe. Although Sam German had passed away many years prior, his baking creation experienced a remarkable revival. Over the following decades, German chocolate cake cemented its place as a beloved American classic. Many who have baked it over the years might have assumed it was of German origin, but it is, in fact, distinctly American!
1. General Tso’s Chicken (New York)
Fortune cookies are just one example of American-made “Chinese” food. Surprisingly, the most popular item on Chinese restaurant menus in the U.S. is entirely fabricated! General Tso’s chicken is a ubiquitous dish nationwide. It features dark-meat chicken, coated in batter, deep-fried, and smothered in a sweet glaze. Served alongside broccoli and rice, this dish has been a favorite for decades, maintaining its widespread appeal.
At least the dish’s name has a genuine historical connection: it is named after a renowned Chinese military leader, Zou Zongtang, a prominent statesman and warlord during the Qing dynasty who died in 1885. However, the dish itself is far from authentic Chinese cuisine. Its creation was entirely an American innovation.
Peng Chang-kuei, a chef who once served China’s nationalist government in the 1940s and even cooked for Chiang Kai-shek, fled to Taiwan during the Chinese Civil War in 1949. Two decades later, he moved to New York City, where he opened a Chinese restaurant in 1973. His first major culinary creation was a new chicken dish, which he named after Zou Zongtang. He added a generous amount of sweetness to the recipe, and this sugary chicken dish quickly became a hit in New York City.
Peng’s creation became an instant success, though it failed to gain traction in China. Years later, he established a restaurant close to his hometown in Hunan province. However, General Tso’s Chicken was poorly received there, with locals criticizing its excessive sweetness. The Hunan restaurant soon closed its doors. Despite this setback, Peng’s legacy was secure. His famous chicken recipe earned him wealth, fame, and enduring recognition until his passing in 2016. Today, the dish remains a nationwide favorite.
