When we think of international cuisine, certain dishes seem to whisk us away to their supposed countries of origin. Yet, many of these beloved foods actually have intriguing American origins. Here’s a look at ten “ethnic” dishes that were invented right here in the US of A.
1. German Chocolate Cake: A Sweet Misnomer
Despite its name, German chocolate cake has no direct connection to Germany. It was named after Sam German, an American who created a type of baking chocolate for the Baker’s Chocolate Company in 1852. The cake recipe, which gained popularity through a Dallas newspaper in 1957, had its name changed from “German’s Chocolate Cake” to simply “German Chocolate Cake” over time.
2. English Muffins: An American Breakfast Creation
Though called “English” muffins, this breakfast staple was actually invented in America. Samuel Bath Thomas created a “toaster crumpet” in New York City in 1880, which was later dubbed an “English muffin.” The bread, designed for toasting, was never distinguished as “English” in England, where muffins are a different type of baked good altogether.
3. Spicy Tuna Rolls: Seattle’s Sushi Innovation
The spicy tuna roll, a popular item in American sushi restaurants, was likely first created in Seattle. Jean Nakayama of Maneki Restaurant is credited with developing the roll, combining tuna with spicy mayonnaise. This creation catered to American palates and introduced a new flavor profile to sushi, making it a hit in the US.
4. Corned Beef & Cabbage: No Celtic Roots
Corned beef and cabbage, often seen as a quintessential Irish dish, actually has its origins in American Jewish cuisine. Historically, the Irish avoided beef due to religious and economic reasons. The salted beef, popularized by British colonists, only became accessible to Irish immigrants in the US after they migrated. The dish evolved from a heavily salted version to the more familiar one we enjoy today.
5. Fajitas: A Texas Original
Fajitas, a staple in Mexican cuisine, actually originated in Texas. In the 1930s and ‘40s, Mexican cowboys on Texas ranches were often paid with skirt steak, which they marinated and grilled. The dish gained mainstream popularity in the late ‘60s and ‘70s, particularly with the efforts of Tex-Mex restaurants and local chefs, making it a beloved Texan treat.
6. Chili Con Carne: A Tex-Mex Classic
Chili con carne, another staple of Tex-Mex cuisine, is a blend of Mexican and American influences. While its exact origins are debated, it’s widely believed to have emerged in Texas after the state’s annexation in 1845. The dish evolved from traditional Mexican recipes into the spicy meat stew that became popular at Tex-Mex eateries.
7. Alfredo Sauce: Americanized Italian
The creamy Alfredo sauce we love is rare in Italy, differing significantly from the original Roman version. Alfredo di Lelio’s dish, created for his wife in the early 1900s, featured only butter, cheese, and pasta. It wasn’t until Hollywood stars visited Rome and popularized the dish that it transformed into the rich, creamy version known in the US.
8. Chop Suey: Made In America
Chop suey, commonly found in Chinese-American restaurants, was not born in China. Likely created by Cantonese immigrants to the US in the late 19th century, the dish was a mix of available ingredients meant to replicate flavors from home. Its popularity surged across the US, and it became a long-standing symbol of Chinese-American cuisine.
9. Chimichanga: Arizona’s Fried Delight
The chimichanga, a deep-fried burrito, is a subject of several origin stories, all pointing to Arizona. Whether created intentionally by restaurateurs or accidentally by Monica Flin at El Charro Café, the dish emerged in the state and has since become a Tex-Mex favorite. Despite varying claims, its American roots are undeniably well-established.
10. Spaghetti & Meatballs: An American Fusion
Spaghetti and meatballs is a dish that, while rooted in Italian cooking, was largely popularized in America. In Italy, spaghetti and meatballs are rarely served together. Italian immigrants in the late 19th and early 20th centuries combined the dishes in the US, creating larger meatballs and incorporating marinara sauce, thus giving birth to this now-classic America-Italian meal.
These dishes remind us that sometimes, what we think of as ethnic cuisine is actually a creative fusion of cultures, born and perfected right here in America.
