Classic International Foods That Were Actually Invented In America

Given its prominence on menus in Italian-themed restaurants, you’d be forgiven for thinking that spaghetti and meatballs got its start in Italy. But that’s not the case! In fact, Italian chefs usually serve the two separately, with meatballs as an appetizer and pasta as a main course. It’s believed that the combination we’re familiar with now emerged in the early 1900s via Italian-American settlers.

Surely German chocolate cake is a product of Germany, right? Nope! Instead, the tasty dessert that boasts delicious coconut-pecan frosting gets its moniker from a guy named Samuel German. He made baking chocolate for a Massachusetts bakery in 1852, dubbed Baker’s German’s Sweet Chocolate. Five years later, a woman in Texas shared a recipe that included some of those ingredients, naming it “German’s Chocolate Cake.” From there, the dish took off.

There was a time in the United States when coffee fans preferred light roasts over the darker choices found in Europe. Still, that didn’t stop Alfred Peet (yes, of Peet's Coffee fame) from creating a beverage with ties to his home continent in California in the mid-1960s. Peet, who was Dutch-American, whipped up a coffee that was less acidic and boasted a slight “burnt” taste. And even though he had a host of European nations to choose from for a name, the entrepreneur landed on “French roast.” Why? We may never know.

A delicious deep-fried burrito, the chimichanga has all the hallmarks of a dish made in Mexico: it's heavily spiced and often served with refried beans, for example. In reality, though, it actually emerged in Arizona, as per USA Today. The folks at Tucson’s El Charro Café believe they were responsible for its creation after a burrito inadvertently fell into scorching-hot fat back in 1922. Yet a restaurant owner in Phoenix, named Woody Johnson, said he made the first batch of chimichangas in the mid-1940s.

Swiss steak is a fairly simple meal. The centerpiece is a sautéed slice of red meat that’s been softened via a roller or mallet. But despite its name, the dish doesn’t come from Switzerland. In fact, most believe that the moniker refers to “swissing” — a technique used to flatten fabrics. The Los Angeles Times claimed that the recipe itself began to pop up in U.S. cooking manuals around 100 years ago.

"Assorted mix" — that’s the rough English translation of chop suey. And it’s the perfect description of the dish! It boasts a bunch of different ingredients, but it’s widely believed that the dish wasn't created with traditional Chinese ingredients, or in China at all! As Monica Eng wrote in the Chicago Tribune, “The generally accepted wisdom is that it emerged from the woks of early Cantonese-American immigrants in the late 1800s, adapted to locally available foods and tame European-American tastebuds.”

While it’s one of the go-to St. Patrick’s Day meals, corned beef and cabbage wasn’t created in the Emerald Isles. The Irish rarely ate beef in the past due to its high cost; pork was a lot more affordable. So where did the "traditional" dish come from? Well, as folks from Ireland settled in America’s Jewish communities, they got a taste of corned beef, which was very similar to their nation’s bacon. Cabbage was then added to the meat to save even more cash on additional ingredients, and the rest is history!

Ah, sushi — one of Japan’s greatest exports! Mind you, California rolls didn’t get their start in the land of the rising sun, if the name of the food didn't give it away. Cooks in both Canada and America say that they’re behind the roll's creation, yet Ken Seusa has the strongest case. Working in Los Angeles, California, his take on the tasty meal is the earliest on record, having appeared in an Associated Press piece from 1979.

If you’re looking to tuck into a deliciously spicy meal, then you can’t go wrong with chili con carne. It’s a mouth-watering stew that consists of chili peppers, beef, and beans. And you might be surprised to hear that it wasn’t created in Mexico. The earliest accounts of the dish came out of Texas in the 1820s. Then, some 60 years later, “Chili Queens” with Mexican and Spanish ancestry opened food stands in San Antonio to share their take on chili con carne. After that, it sky-rocketed in popularity.

Taking its name from Tso Tsung-t’ang, a prominent figure within China’s army in the past, General Tso’s chicken is not a Chinese specialty. Instead, the tangy meal’s origins can be traced back to chef Peng Chang-kuei, whose recipe was then refined by a New York-based cook named Tsung Ting Wang. His version has since become a big favorite at takeouts and restaurants!

After leaving Poland as a child, Reuben Mattus began working with his uncle in New York, selling “Italian ices” in the 1920s. Some four decades later, Mattus was in charge of the business and aimed to manufacture high-quality ice cream. Plus, he wanted it to have a name that reflected its unique taste and texture. So, the entrepreneur created one that sounded slightly Danish — Häagen-Dazs. Nope, the brand didn’t originate in Denmark, but with a Polish immigrant!

At first glance, fajitas look like a quintessential Mexican or Spanish dish, right? But they’re not. The meat-filled tortillas actually emerged from lengthy cattle drives in Texas in the past. They were “trail food”, or food that could be easily prepared and eaten on the road. Despite that, though, the lip-smacking meal didn’t really start to take off around the country until the end of the 1900s. Now, folks can’t get enough of them!

If you ever visit China, remember this: you won’t be able to find the Chinese chicken salad that’s readily available back in America. It’s not a native Chinese dish, regardless of the name! The bowls, which contain shredded chicken and an assortment of different greens, originally popped up in 1960s California. Or more specifically, at Sylvia Cheng Wu’s Madame Wu eatery.

To say that Mission burritos are stacked would be a gross understatement. They’re huge! And surely they were invented in Mexico, right? Well, not exactly. You see, going into the 1950s and ’60s, more newcomers from across the border began to settle in California’s Mission district. As a result, a large number of Mexican eateries opened up in the area. Two establishments in particular went on to stake their claim as the birthplace of the Mission burrito during that period, and neither have budged.

Now, let’s be clear here: meaty sandwiches have been around in Cuba for a long time. They date back to the 1800s. But the Cuban sandwich that we’re all familiar with today got its start in Florida in the 19th century. Cuban settlers who were manufacturing cigars brought the recipe to light in Key West before it received a few tweaks in Tampa.

Nope, there’s no potato in Irish potato candy. And it doesn’t even originate from Ireland! These unique treats come in a few varieties, with fillings including white chocolate fudge and coconut cream. The cocoa and cinnamon shells give the treats the appearance of the Emerald Isle’s famous vegetable. As per USA Today, they first popped up in Philadelphia, Pennsylvania, around 100 years ago.

Made from cheese and a mix of spices or chili, queso is an interesting alternative to fondue. It does have ties to similar dips in Mexico, but the bowls served up in America today were originally created in the U.S. There’s a bunch of varieties to choose from, all of which stem from the rather plain “classic version," which contains processed cheese, green chilis, and canned tomatoes.

Who doesn’t love a crispy, buttery English muffin? But these toasted treats weren’t actually created in England. Instead, they were the brainchild of a guy named Samuel Bath Thomas, who traveled across the pond to New York in the 19th century. He started making the sliced muffins in 1880 at his new bakery, originally naming them “toaster crumpets.” Eventually, they took on the more familiar moniker that we know today.

Russian dressing contains quite an assortment of flavors. It’s a mix of ketchup and mayonnaise, in addition to a few mystery items. USA Today says some of the contents might include lemon juice, Worcestershire sauce, and even horseradish! Despite its name, you’re unlikely to spot this condiment in Moscow or anywhere else in Russia. It’s an American creation that’s been around since at least 1910. Apparently, one of the initial mixes contained caviar, which may explain the name.

Here’s something that could blow your mind: fortune cookies weren’t invented in China. In fact, there’s a chance that the tasty post-meal treat was dreamt up in California by Japanese cooks! Yet Los Angeles’ Hong Kong Noodle Company says they were ultimately responsible. Regardless of whose idea it was, though, Chinese-Americans took control of the manufacturing process when Japanese internment came into effect at the height of World War II.

No folks, that’s not a group of deep-sea monsters from a horror movie! These things are called geoducks — clams that can be found along America’s West Coast. The eye-catching growth shooting out of the shell is the creature’s siphon, and that’s the part that restaurants prepare. Usually, the meat is served as sashimi, but it can be cooked with veggies as well. Would you try it?

Listen, if you’re up for trying this iconic Hawaiian dish, we suggest not having a big breakfast. The loco moco really lives up to its name, which literally means "crazy burger." It’s a towering celebration of Hawaiian cuisine, with multiple layers of rice, hamburger patties, and fried eggs. Let’s not forget tons — and we mean tons — of gravy. Godspeed!

At first glance, this cold dish — which has the antiquated name of 'Eskimo ice cream' — looks like a simple berry dessert. It certainly explains the color. But there’s much more to it than that! In addition to the fruit, this Alaskan staple includes snow, polar bear fat, and seal oil. We wonder how many people have turned down a scoop after discovering the ingredients! Would you?

It goes without saying that you should stay away from dangerous snakes. Why take the risk? But at the World’s Largest Rattlesnake Roundup event, participants get up close and personal with the poisonous creatures. And the ones that are caught are then served as deep-fried snacks to the people in attendance in Sweetwater, Texas. Would you turn down a crispy fried snake?

Regardless of how delicious they may be, lots of folks can’t get past the unappetizing appearance of frog legs. And we can’t blame them! The dish just looks... odd. But still, it’s been a staple in the U.S. for around 100 years now, with the people of Michigan taking a particular liking to it. The legs can also be prepared in several ways, so you’ve got choices if you decide to try them.

Turducken is a true culinary chimera. It’s crazy! This Thanksgiving Frankenstein creation is a turkey stuffed with duck stuffed with a chicken — hence the name. The idea first appeared in 1987’s The Prudhomme Family Cookbook, but NFL icon John Madden is often credited with popularizing the dish by talking about it during Thanksgiving football games in the ’90s.

Who doesn’t love chocolate? It’s the perfect snack. Yet that adoration isn’t limitless when it comes to certain combos. For instance, chocolate-covered grasshoppers are indeed a thing in parts of Colorado. We’re serious! The bizarre candy does have its fans, but the thought of eating bugs is sure to put many people off. How about you?

Want to know why provel cheese is so divisive? Well, the ingredients are a bit of a giveaway. The dairy product is composed of Swiss, mild cheddar, and provolone cheese. Oh, and there’s some liquid smoke in the mix, too. The flavor’s unique, to say the least! And now, it’s one of the key components of “St. Louis-style pizza.” You’ll either love it or hate it.

An Alabama favorite, ambrosia salad is unlike most side dishes out there today. Why’s that? Simple — just look at the ingredients. The bowls contain fruit such as oranges, bananas, and grapes, as well as whipped cream and marshmallows. Yes, you’re reading that correctly. It’s a strange mix. Mind you, we’d probably still try it if given the chance. Are you in the same boat?

We hope you’re not squeamish, folks. This next entry could really test your stomachs! Yes, Scrapple was created in Pennsylvania a long time ago, and it’s essentially a pork dish. But the ingredients can range from the animal’s vital organs to its head. The skin can be used, too. Oof. Nothing goes to waste here. Cornmeal makes up the rest of it.

For our money, few other meals in the United States are as striking as Maryland’s snow crab legs. They look wild! As for the meat’s flavor, it is a bit of an acquired taste, with sauce or butter dips getting served as a side. Yet the imposing appearance of the legs alone might be too much for some to even try the fishy dish.

If you’ve ever visited the southern states, then you’re sure to have seen chitlins on various restaurant menus. They certainly look interesting, but you could very well be put off from trying them after pulling back the curtain. You see, chitlins are actually pieces of a pig’s small intestine. The organ is painstakingly cleaned before it gets cooked, ahead of being fried.

Yep, restaurants in Hawaii and Texas serve beef tongue to curious customers. You learn something new every day, right? The tough chunks of meat are prepared in a tasty sauce that includes celery, onions, carrots, and beef stock before reaching the plate. If you can get past its rather off-putting appearance, the tongue is said to be pretty darn good. Fancy trying it?

Are we the only ones getting an Indiana Jones and the Temple of Doom vibe from this insane dish? It’s jaw-dropping! The brain sandwich is a truly bizarre meal found in the Hoosier State, made from the gray matter of pigs. It’s usually cooked in a deep-fat fryer and boasts a nut-like flavor. Could you take a bite out of one?

Ah, hot dogs. One of America’s favorite summer bites. Up in Alaska, though, a different kind of meat is sometimes used when putting the "dog" together — reindeer. It’s a big hit in the state, with an old stand in Anchorage adding another unique ingredient to the mix. Yes, onions soaked in Coca-Cola were placed in the buns as well if you fancied them. Now that's the American dream.

Do you like fishy meals? If so, here’s an intriguing dish to consider trying from North Dakota. Lutefisk is created when dried cod gets marinated in lye, softening the meat in the process. Then, it’s dropped in boiling water and plated with a helping of white sauce or butter. Though it was once beloved by Swedes, it's mainly served in the U.S. these days. It won’t win many culinary beauty contests, but the taste gets a thumbs-up.

Nope, we’re not pulling your leg here — or foot! Pickled pigs feet are indeed sold in large jars throughout America’s southern states. To say they’re eye-catching would be an understatement. But you’ve got to work for the meat in each portion. Unsurprisingly, there’s lots of gristle and fat to contend with before reaching it. The taste is said to be worth the effort, though.

If you can get past how truly bizarre this Louisiana snack is, fried alligator is actually meant to be quite good for you. The meat is full of nutrients, and an overall healthier choice than stuff such as French fries. Wow! In most cases, the gator pieces receive a dash of pepper and salt, and are plated up with a spicy sauce.

On looks alone, burgoo won’t get many hearts racing. In fact, it’s more likely to turn a few stomachs! But as the old saying goes, you should never judge a book by its cover. As it turns out, this Kentucky favorite packs a lot of flavor. It’s a meaty stew that can be cooked up using pork, beef, and chicken, alongside a host of veggies.

We love the name muktuk — it’s just so fun to say! Mind you, there are some who won’t be quite so chipper when they find out what it is. This Alaskan food consists of spices, onions, capers, and whale blubber and skin. It’s also served raw, similar to sushi. Would you try it? Muktuk is said to be healthy, so there’s no harm in taking a bite.

Looking at the name, we wouldn’t blame you for thinking that Rocky Mountain oysters are a type of mollusk. What else could they be? Well, we’ve got some news for you... and you might not like it. As it turns out, this Colorado favorite is actually a deep-fried serving of pig or bull testicles. Is anyone else wincing, or is it just us?

While plenty of outlandish ice cream flavors have popped up across the years, this one takes the cake. Potato ice cream is in fact made with the adaptable veggie, alongside vanilla extract, milk, and sugar. It has proven itself to be a big hit in Idaho, despite how weird the mix is. You up for getting a scoop? Let us know what you think...

We don’t know about you, but we’ve never seen a snack like this before. Fried butter? We’re still in shock. The oddity was first created in Iowa, and it’s pretty simple to make. Cooks just roll out a butter ball before covering it in batter and dropping it in a deep-fat fryer. It’s certainly one to avoid if you’re on any kind of diet... or care about your health at all.

Yes folks, as wild as it sounds, you can eat muskrat. A lot of people in Maryland love the meat, dropping it in various casseroles, stews, and soup. Still not sold? Well, the critter contains its fair share of protein, while its cholesterol and fat measurements are extremely low. So, a few servings could actually improve your health going forward.

Have you ever looked at a pig’s ears and thought about eating them? No? Don’t worry — we haven’t, either. But the porky ears are available to snack on around South Carolina. The ears are cooked in an oily frying pan, only coming out when they’re especially crispy. Apparently, the fried nibbles go brilliantly with a hot sauce dip.

Who’d have thought that beer and cheese could go together to create an intriguing soup? We didn’t see it coming. In Wisconsin, this unlikely combination is a real winner for the locals, with spices thrown into the mix to round off its flavor. It’s said to be very tasty, so don’t be afraid to order a bowl if you’re visiting the Badger State.

Stuffies aren’t the prettiest vittles in the world — in fact, they look pretty messy sitting on the plate. Yet the taste outweighs the lack of visual appeal, especially if you love seafood. In case you didn’t know, these Massachusetts and Rhode Island specialties are stuffed clams, containing ingredients such as herbs, sausage, and bread crumbs. They’ll fill you up really quickly!

Looking for an alternative to French fries? Well, this bizarre creation could be right up your alley. Surprisingly, cactus can be a worthwhile substitute for potatoes, with folks from Arizona frying up pieces of the prickly plant. No joke. Salsa and ranch dressing are meant to compliment the fries, too, should you crave a bit of extra flavor. Tempted to give them a chance?

Much like sushi, tartare dishes are served completely raw. It’s already a fairly unique meal, but the bison variant takes it to another level. It’s got quite the following in Wyoming, as people can’t get enough of the meaty taste. There’s spices, capers, and onions sitting in the mix as well, rounding it all off. Intrigued? We don’t blame you.

The Garbage Plate isn’t the most flattering of names for a meal. But when you take a closer look at this monster from New York, it makes a lot more sense. It’s a mess! Then again, that’s by design. The serving is meant to be loaded up with numerous items, with three standing out in particular: Potatoes, some type of meat, and macaroni salad. No wonder it weighs approximately three pounds.