(Greek layered meat and eggplant casserole)
(Belgian beef and beer stew)
(American Southern-Soul slow-cooked pork ribs)
(Indian veggie dumplings in curry sauce)
(Taiwanese egg fried rice)
(Puerto Rican chicken and rice stew)
The cuisine of El Salvador is similar to that of its Central American neighbors, with a strong reliance on indigenous foods like corn, beans, squash and tomatoes.
Puerto Rico is home to a rich culinary tradition known as cocina criolla. The popularity of Puerto Rican cooking reaches beyond its shores to Boricua immigrant populations in New York and other American cities.
"La comida Nica," as Nicaraguans call their cuisine, is a Latin creole mix of indigenous and Spanish dishes and ingredients.
From Mombasa on the east coast to Lake Victoria in the west, Kenya has a nourishing and hearty cuisine just waiting to be discovered.
Haitian cuisine is kréyol cuisine, a mixture of French, African, Spanish and indigenous cooking methods, ingredients and dishes.
While well known for the mass production and global uniformity of fast food outlets, America is actually home to wide-ranging regional cuisine and the influence of immigrant groups past and present.