A Taste Of Somewhere Else, Made In America
Ever ordered something at a restaurant and assumed it came straight from another country? You might be surprised. Some of America's favorite dishes have fancy foreign names but were actually invented right here at home. From German chocolate cake to Chinese takeout favorites, these foods have some surprisingly American stories.
German Chocolate Cake
Despite its name, German chocolate cake has nothing to do with Germany. The dessert became famous after a Dallas newspaper published a recipe in 1957. Its name came from Samuel German, who developed a sweet baking chocolate for an American company back in 1852.
Russian Dressing
That tangy, reddish dressing you remember from diners wasn't imported from Moscow. Russian dressing originated in New Hampshire, where grocer James Colburn helped popularize it in the early 1900s. Why the Russian name? Nobody knows for certain, although some early recipes reportedly featured caviar.
French Dressing
Remember pouring bright orange French dressing over iceberg lettuce? That sweet, tomato-flavored supermarket staple is distinctly American. Traditional French vinaigrettes generally combine oil, vinegar, and seasonings. American manufacturers developed the creamy, sweetened version that became a familiar sight on dinner tables across the country.
French Onion Dip
Few things say 1960s party quite like potato chips and French onion dip. Yet this favorite reportedly originated in California in 1954. Made by mixing sour cream with packaged onion soup mix, it became a sensation after Lipton began promoting the recipe nationally.
French Silk Pie
With its rich chocolate filling and whipped cream topping, French silk pie sounds like something from a Parisian bakery. Actually, Betty Cooper of Maryland introduced the dessert at the 1951 Pillsbury Bake-Off. The name suggests European elegance, but this silky chocolate treat is entirely American.
P Maxwell Photography, Shutterstock
French Dip Sandwich
Despite the French name, this sandwich is a Los Angeles original. Two restaurants, Philippe the Original and Cole's, have competing claims to its invention. Both trace their versions to the early 20th century. The famous sandwich features thinly sliced roast beef served with flavorful meat juices for dipping.
London Broil
You might expect London broil to be a British pub favorite, but it's an American dish. Rather than a particular cut of beef, the name traditionally describes a preparation involving marinated or seasoned beef, broiled or grilled and sliced thinly. Its connection to London remains something of a mystery.
Jeremy Keith (adactio@Flickr), Wikimedia Commons
Swiss Steak
Swiss steak sounds like something you'd order in the Alps, but it's an old-fashioned American comfort food. The name likely comes from swissing, a method of tenderizing meat. Usually simmered with tomatoes and vegetables, this hearty dish became a favorite in American home kitchens.
Chicken Cordon Bleu
Chicken cordon bleu sounds wonderfully French, doesn't it? Surprisingly, the familiar combination of chicken breast stuffed with ham and cheese is generally considered an American creation inspired by European cooking. It became especially popular during the 1960s, when impressive-looking dinner dishes were fashionable.
Mironov Vladimir, Shutterstock
Chicken Divan
If you remember this creamy chicken-and-broccoli casserole from family dinners, its origins might surprise you. Chicken Divan was created at the Divan Parisien restaurant in New York City's Chatham Hotel. The fancy name made it sound continental, but the dish was unmistakably American.
from my point of view, Shutterstock
Chicken À La King
Here's another dish that sounds like it came from a grand European hotel. Chicken à la King, featuring chicken in a creamy sauce with mushrooms and peppers, originated in the United States. Several establishments claim credit, including Philadelphia's Bellevue Hotel, where a cook named William King reportedly prepared it.
Catherine Murray, Shutterstock
Chicken Francese
Despite its French-sounding name, chicken Francese is an Italian-American favorite. The dish developed in New York, with a particularly strong following around Rochester. Featuring chicken cutlets in a lemon, butter, and white wine sauce, it's another example of immigrant cooking taking on a life of its own.
Fortune Cookies
You might expect fortune cookies to have originated in China. However, the familiar restaurant tradition developed in California, with important influences from Japanese immigrants and Japanese-style crackers. San Francisco's Japanese Tea Garden was serving early versions before Chinese-American restaurants helped make them famous nationwide.
Crab Rangoon
Crab Rangoon might sound like a specialty from Myanmar, formerly called Burma, but these crispy cream-cheese-filled wontons became famous in American tiki restaurants. Trader Vic's was serving them by the 1950s. Their combination of crab, cream cheese, and fried wrappers was a distinctly American twist on Asian-inspired appetizers.
Chop Suey
Chop suey became a Chinese-American restaurant favorite long before modern takeout took over. Its exact origins remain disputed, although the familiar American version developed in Chinese immigrant communities during the 19th century. Meat, vegetables, and a thick sauce made it especially appealing to American diners.
Eli Hodapp from Naperville, United States, Wikimedia Commons
Orange Chicken
That sticky, sweet orange chicken from the Chinese takeout counter has an American success story. Panda Express chef Andy Kao developed the chain's famous version in 1987, drawing inspiration from Chinese flavors. Its crispy chicken pieces and sweet citrus sauce quickly became a favorite.
Sesame Chicken
Sesame chicken is another Chinese-American restaurant staple rather than a traditional Chinese dish. Its familiar American form combines crispy chicken with a sweet, sticky sauce and sesame seeds. Closely related to other Americanized takeout favorites, it became popular with diners who enjoyed milder, sweeter flavors.
Springfield Cashew Chicken
This Chinese-American favorite was actually invented in Missouri. Chef David Leong introduced Springfield-style cashew chicken in 1963, combining fried chicken with a savory sauce and cashews. The result suited local tastes so well that it became one of Springfield's most recognizable dishes.
Chinese Chicken Salad
Despite its name, the familiar Chinese chicken salad probably originated in California. By the 1960s, restaurants were serving combinations of shredded chicken, lettuce, crispy noodles, and Asian-inspired dressing. Several chefs helped popularize it, turning this refreshing salad into a California restaurant classic.
California Roll
Sushi might be Japanese, but the California roll has strong American roots. Los Angeles sushi chefs were serving versions during the 1960s, although competing invention claims exist. By combining avocado with crab and rice, they helped introduce generations of Americans to a previously unfamiliar food.
Tim Reckmann from Hamm, Deutschland, Wikimedia Commons
Philadelphia Roll
The Philadelphia roll combines Japanese sushi techniques with ingredients Americans already loved, particularly cream cheese and smoked salmon. Philadelphia sushi chef Madame Saito claims to have invented the combination. Regardless of the disputed details, this creamy roll is unmistakably a product of American sushi culture.
Ryzhkov Photography, Shutterstock
Spaghetti And Meatballs
Picture a huge plate of spaghetti topped with enormous meatballs. That's Italian food, right? Not exactly. Italian immigrants developed the familiar combination in America, where meat was more affordable. The result became a beloved Italian-American restaurant staple, even though traditional Italian cooking usually treats pasta and meatballs separately.
Chicken Parmesan
Chicken Parmesan sounds like a classic Italian dish, but the familiar chicken version took shape in Italian-American kitchens. Inspired by Italian eggplant Parmesan and breaded meat cutlets, it combined fried chicken, tomato sauce, and melted cheese. It eventually became a favorite in neighborhood Italian restaurants.
Mohamed-Kareem Mohamed, Shutterstock
Cioppino
Cioppino sounds like something you'd discover along the Italian coastline. However, this hearty seafood stew was developed by Italian immigrant fishermen in San Francisco during the late 19th century. Combining fresh seafood with tomatoes and wine, it became one of California's best-known regional dishes.
Chile Con Queso
The Spanish name translates roughly to "chile with cheese," but the familiar Tex-Mex cheese dip developed in Texas. Early recipes evolved into the smooth, spicy appetizer Americans love today. By the mid-20th century, processed cheese and canned chilies made queso a favorite at parties and restaurants.
Wackyrussell at English Wikipedia, Wikimedia Commons
An American Tradition With International Flair
These dishes prove that American food has always been a delicious mixture of different cultures. Immigrants, creative chefs, and everyday home cooks borrowed ideas from around the world and made something new. So next time you order something with a foreign-sounding name, remember: it might be as American as apple pie!
Ser Amantio di Nicolao, Wikimedia Commons
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