US food equates to immigrant food. It is kind of ironic and maybe funny, but it’s true. Unless you are talking about food that is being passed on by Native Americans, then it is immigrant food. The cuisine in the US is ever-evolving, just like America’s heritage. Chefs coming from different parts of the world immigrate to the US and share their cuisine of origin and complement them with local ingredients, creating a different kind of American dish and loved by the diverse American people.
Vilcek Foundation, a foundation aimed at raising awareness and appreciation of immigrant contributions to the US, honored stars in the culinary arts of US. These awards that also had cash prizes went to different foreign-born or of foreign descent chefs from Ethiopia, Mexico, and Cambodia.
Just imagine dishes like smoked-salmon with sweet potato waffles infused with Ethiopian flavors and spices; oysters with uni; coconut-marinated pork with rice in a Cambodian-Californian fusion; Takoyaki hush puppies; and Lamb Keema Papdi nachos. These are just some of the sumptuous food you can find in the US that are not originally from US. Their fusion with American staples, American taste, and use of local American produce incorporates them in the ever-evolving American cuisine.
This culture in US food is manifested in the cookbook, “A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs”. The recipe book celebrates the diversity of American dishes and the evolution of the American culinary experience, ranging from simple to complicated recipes. It features two recipes each from 40-star chefs featured. Not only recipes are featured in the cookbook, but also the inspiring stories of the top chefs.
Read more of CNN travel’s The best food in the US is from somewhere else.
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