1. Apple Pie
While apple pie is famously known as a quintessential American dessert, it actually has European origins. The concept of a pie filled with fruit dates back to medieval Europe, especially in England, according to Rossi Anastopoulo from Food52. These early versions of the pie included a variety of fruits, but apples were commonly used due to their availability. The American version of apple pie, however, became iconic due to its deep cultural association with American values like freedom and prosperity.
The famous phrase “As American as apple pie” doesn’t quite reflect its true roots, but rather speaks to its symbolic importance in American culture. Over time, American bakers adapted the European recipe, using the crisp, tart apples native to the country. The pastry crusts became flakier, and the addition of cinnamon helped to distinguish the American version. The dish may have European ancestry, but it’s now undeniably an American staple.
2. Pizza
Pizza, one of the most beloved foods in the United States, actually hails from Italy, specifically from Naples, according to Sabina Montevergine from Smithsonian Magazine. Its origins are believed to trace back to ancient civilizations, with flatbreads topped with oils, herbs, and other ingredients being enjoyed for centuries. However, it wasn’t until the 18th century in Naples that the modern pizza we know today began to take shape. The addition of tomatoes, cheese, and other toppings came together in Italy before being brought to America by Italian immigrants.
In the U.S., pizza underwent its own transformation, influenced by regional tastes. New York and Chicago each developed their own distinct styles, with New York pizza known for its thin, foldable crust and Chicago for its deep-dish variation. These adaptations made pizza one of America’s favorite fast foods, but it’s important to remember its deep Italian roots. Today, we love it, but it’s truly a global dish.
3. French Fries
Despite their name, French fries actually originated in Belgium, not France, according to Rebecca Rupp from National Geographic. The story goes that in the late 1600s, the people of Belgium began frying potatoes, though they had been eating fried fish for centuries. The term “French fries” came into play when American soldiers in World War I encountered the dish in Belgium, and the language barrier led them to believe the dish came from France. In fact, the French had similar fried potatoes, but the Belgians were the true pioneers.
French fries became a popular fast food item after World War II, spreading across the U.S. and eventually the world. The combination of convenience, taste, and affordability made them an instant hit. Today, fries are a symbol of American fast food culture, but their roots are firmly planted in Belgium. So while they may be associated with France, it’s Belgium that deserves the credit.
4. Tacos
Tacos are so iconic to American cuisine, but they actually come from Mexico. The history of tacos dates back to Aztec times when tortillas were filled with a variety of fillings like fish, small game, and beans. The modern taco evolved in Mexico, where different regions added their own unique twists with fillings such as beef, pork, or chicken. When Mexican immigrants began moving to the U.S., they brought their culinary traditions, and tacos quickly became a popular dish.
In America, tacos took on a new life, especially in places like California and Texas, where they were adapted to suit local tastes. The crispy taco shell, which is often associated with American-style tacos, is an invention of Taco Bell, created to appeal to American tastes. While tacos are now a staple of American fast food, their origins are firmly Mexican. The dish has become a symbol of Mexican-American fusion cuisine.
5. Hot Dogs
Hot dogs are a quintessential part of American culture, especially at barbecues and sporting events, but their roots are in Germany, according to Donald Dale Jackson from Smithsonian Magazine. The concept of a sausage in a bun originated in the 19th century in Frankfurt, where sausages were popular street food. German immigrants brought this idea with them to the U.S. in the late 1800s, where it quickly became a favorite. Over time, Americans started modifying the sausage with regional seasonings and condiments, making it their own.
The hot dog became even more popular when vendors started selling them at baseball games in the early 20th century. While the sausage itself was German, the American twist came with the use of a soft bun and the tradition of topping it with mustard, ketchup, or relish. The hot dog’s simplicity and portability made it an American classic, but its origin is distinctly German. Whether at a ballpark or a backyard cookout, it’s a food with a European past.
6. Sushi
Sushi, now a favorite in the U.S., actually has its origins in Japan, though its form was quite different centuries ago. The earliest form of sushi, known as narezushi, involved fermenting fish in rice to preserve it. This technique eventually evolved in Japan into the fresher, more accessible nigiri sushi that we know today, featuring raw fish over vinegared rice. When sushi made its way to America, it was embraced and adapted, especially in places like California.
California rolls, a sushi creation with avocado and imitation crab, were invented in the 1960s to cater to American tastes. As sushi gained popularity in the U.S., it became more diverse, with American chefs adding their own unique twists. Sushi’s acceptance and widespread popularity in the U.S. demonstrate its adaptability, even though its roots remain firmly in Japan. From sushi bars to grocery store sushi rolls, it’s a symbol of global fusion.
7. Bagels
Bagels, another beloved food often associated with New York, actually come from Poland. In the 1600s, Polish Jewish bakers created the bagel as a boiled and baked bread roll. The bagel made its way to the U.S. with Jewish immigrants in the late 19th century, where it became an important part of New York’s food scene. However, the bagel as we know it today, with its different toppings and spreads, was developed in the U.S.
In the mid-20th century, bagels exploded in popularity across the U.S., especially with the rise of bagel shops. The bagel became a symbol of American breakfast culture, often paired with cream cheese and smoked salmon. While bagels are now iconic in the U.S., their European origins cannot be overlooked. They’ve truly transformed into a distinctive American breakfast item, but they carry a European legacy.
8. Croissants
Croissants are a pastry that’s undeniably linked to France, but their origins are actually Austrian. The crescent-shaped pastry was inspired by the kipferl, a similar pastry that dates back to the 13th century in Austria. The French perfected and popularized it after it was brought to France by Marie Antoinette in the 18th century. The French made it their own, using laminated dough that gives the croissant its flaky texture.
In the U.S., croissants have become a popular breakfast pastry, often filled with chocolate or ham and cheese. While they might be Americanized in terms of the fillings or sizes, their base dough and flaky texture are still rooted in French and Austrian traditions. Whether served plain or filled, croissants have found a permanent place in American bakeries. The history of this buttery delight shows how food can transcend borders.
9. Hamburgers
Though hamburgers are often associated with American diners and fast food chains, they actually have origins in Germany. The term “hamburger” comes from the city of Hamburg, where a minced beef patty was popular in the 19th century. German immigrants brought this dish to the U.S., where it was eventually served in a bun, making it more portable and accessible. Over time, the hamburger became a symbol of American fast food culture.
The American version of the hamburger exploded in popularity in the 20th century, particularly after the rise of chains like McDonald’s and White Castle. Today, hamburgers are a staple of American cuisine, with countless variations and toppings. But despite its American dominance, the hamburger’s roots are in Germany, where the concept of a ground meat patty was born. From gourmet burgers to classic fast food, the hamburger is a dish that has evolved over time.
10. Buffalo Wings
Buffalo wings are an American favorite, especially during sporting events, but they actually originated in Buffalo, New York. The dish was created in 1964 at the Anchor Bar in Buffalo, when the owner, Teressa Bellissimo, decided to deep-fry chicken wings and coat them in a spicy sauce. However, the use of chicken wings as a dish was inspired by recipes from Italy and Greece, where chicken parts were often prepared with bold seasonings. The concept of deep-frying and spicing them up was an American innovation.
Buffalo wings became a national sensation, often served with celery sticks and blue cheese dressing. The dish is now a staple at bars and restaurants across the U.S., but its roots can be traced to the Italian-American and Greek-American influence on cooking styles. The combination of deep frying and spicy flavors was the key to its success. Buffalo wings are now a part of American culinary identity, even though their inspiration comes from across the globe.
11. Pasta
Pasta is often considered the heart of Italian cuisine, but its origins are often debated, with some evidence suggesting it was brought to Italy from China. Marco Polo is famously credited with introducing pasta to Italy after his travels to China in the 13th century. However, pasta-like dishes have been around in various forms long before Marco Polo, especially in ancient cultures like the Arabs, who introduced dried noodles to Europe. Italy took these influences and perfected pasta into the varieties we know today.
In the U.S., pasta has become so deeply ingrained in American dining that it’s hard to imagine an American meal without it. From spaghetti and meatballs to macaroni and cheese, pasta dishes have been Americanized to suit local tastes. The rise of Italian-American communities in the U.S. helped popularize pasta dishes, turning them into comfort food staples. Despite its American popularity, pasta’s journey from China to Italy makes it a true global dish.
12. Nachos
Nachos, often served at American sporting events or casual get-togethers, are actually a Mexican invention. The dish was created in 1943 by Ignacio “Nacho” Anaya in Piedras Negras, Mexico, when he ran out of ingredients for his usual meal. He improvised by cutting up tortillas, frying them, and topping them with cheese and jalapeños. The dish became known as “Nachos Especiales,” after Anaya’s name, and was a hit with American soldiers stationed near the border.
While the dish remained a local favorite in Mexico for some time, it was American food vendors who turned nachos into a popular snack. Nachos became synonymous with American movie theaters, stadiums, and casual dining. Today, the dish is often loaded with additional toppings like sour cream, guacamole, and ground beef, making it an Americanized version of the original. The fact that nachos began in a small Mexican border town speaks to how American adaptations can make a dish global.
13. Goulash
Goulash is considered a classic comfort food in the U.S., but it actually originates from Hungary. This hearty stew, made with meat, vegetables, and paprika, dates back to the 9th century when Hungarian shepherds would cook it over open fires. Goulash made its way to the U.S. through Eastern European immigrants, and it was adapted to the American palate with simpler ingredients. The American version of goulash typically includes ground beef, elbow macaroni, and tomato sauce.
Goulash became especially popular during the Great Depression, as it was an inexpensive, filling meal. It’s now a beloved dish in American homes, often served as a one-pot meal. Though its Americanized version is quite different from the Hungarian original, goulash’s roots in Hungarian cuisine remain undeniable. The dish’s evolution is a testament to how comfort food can adapt to local tastes and available ingredients.
14. Fajitas
Fajitas, now a popular Tex-Mex dish in the U.S., have origins in Mexico, specifically in the Texan-Mexican border region. The word “fajita” comes from the Spanish word “faja,” meaning “belt” or “strip,” which refers to the strips of meat originally used in the dish. This dish was born from the practice of grilling cheap cuts of beef, such as skirt steak, over an open flame. It was first popularized in the 1930s by Mexican cowboys (or “vaqueros”) in Texas.
In the U.S., fajitas gained widespread popularity in the 1980s, particularly with the rise of Tex-Mex cuisine. The dish evolved to include a variety of fillings such as chicken, shrimp, and vegetables, often served with tortillas, sour cream, guacamole, and salsa. While fajitas are now a beloved American meal, their roots are firmly in the Tex-Mex culture, blending Mexican and American influences. It’s a prime example of how food can be adapted and celebrated in new cultures.
15. Poutine
Poutine, a dish of fries topped with cheese curds and gravy, might seem quintessentially Canadian, but its American origins are often overlooked. Poutine was born in rural Quebec in the 1950s, but its roots can be traced to a similar dish found in French-American communities in New England. The combination of fries, gravy, and cheese curds became a local favorite before spreading across the Canadian provinces. While it is widely recognized as a Canadian dish, poutine’s influence comes from American culinary traditions.
In the U.S., poutine has become popular in recent years as part of a broader appreciation for comfort food and regional specialties. It can now be found in trendy restaurants and food trucks, often with creative twists such as pulled pork or bacon added to the mix. Despite its Canadian association, poutine has deep connections to both American and French culinary traditions. This hybrid dish showcases how food crosses borders and evolves to suit local tastes.
