From New American to Americana:

For years, we tracked an emerging culinary movement we referred to as “New American Cuisine.” At its core, it was rooted in what we once called “California Cooking” — a fresh, ingredient-driven approach that emphasized seasonality, sustainability, and hyper-local sourcing. But the definition has outgrown its West Coast origins.

Today, chefs across the country are cooking with passion and freedom, unbound by geography or tradition. They draw from every corner of America — and the world — combining regional specialties with international influences in ways that are bold, creative, and distinctly American. From the spice markets of North Africa to the street food of Southeast Asia, from Southern smokehouses to Latin American kitchens, these global flavors are being seamlessly used across all cuisines, into a new national identity of taste.

What we once called “New American” has become something broader, richer, and more inclusive. We now call it “Americana” — a modern expression of American cuisine that reflects not just where we eat, but who we are.

This isn’t a melting pot—it’s a curated collaboration. Americana chefs are fluent in the flavors of Latin America, Asia, the Mediterranean, and North Africa, while also reimagining American classics with modern finesse. The result? Menus across the country—whether fast-casual or fine dining—are rewriting what it means to eat “American” in 2025.

In Americana cooking, Latin influence shows up in the smoky heat of achiote pork, served with sweet charred pineapple salsa. It’s in arepas that trade street cart fillings for duck confit and bright pickled onions. Fresh ceviche made with tomatillo and serrano peppers delivers the same bright acidity you’d find on a coastal dockside table.

Asian techniques bring balance and umami to the mix, like miso-glazed black cod paired with a citrusy yuzu beurre blanc. Tender short ribs get the Korean BBQ treatment, tucked into soft bao with tangy slaw. Thai basil shrimp served over deep purple forbidden rice turns a familiar protein into something visually striking. Chefs like Ken Oringer in Boston have mastered the art of blending Japanese precision with local New England seafood, while Gregory Gourdet in Portland brings Haitian heritage into Pacific Northwest ingredients.

Mediterranean flavors bring olive oil, grains, and bright herbs to the table. Za’atar-roasted carrots with creamy labneh and sweet pomegranate molasses are as colorful as they are flavorful. Charred octopus paired with chickpea purée and preserved lemon offers both comfort and adventure.

A farro salad with feta, cucumber, and harissa

vinaigrette feels hearty yet light.

North African spices make an impact, with lamb meatballs served over minted couscous and drizzled with harissa yogurt. Flatbreads take on Moroccan inspiration with apricots, pistachio dukkah, and tagine-style seasoning. Even cauliflower gets a bold makeover with chermoula and toasted almonds.

Americana also celebrates its own roots, giving comfort food a fresh spin. The burger evolves into a wagyu smash topped with kimchi aioli and aged cheddar. Fried chicken meets Sichuan pepper in a maple syrup glaze that’s sweet, spicy, and crisp. Cornbread takes the shape of a madeleine, served warm with smoked honey butter.

In the South, Mashama Bailey at The Grey in Savannah redefines regional flavors through a personal and historical lens. Cornmeal-crusted catfish is plated with smoked tomato remoulade and pickled okra. Stone-ground grits get richer with aged cheddar and bourbon-braised short ribs. Flaky buttermilk biscuits are paired with duck fat gravy and sea salt honey butter. Sean Brock in Nashville champions heirloom Southern ingredients, giving depth and integrity to familiar dishes.

In the Midwest, lake perch is served with ramp tartar sauce and rye crumbs. A beef and mushroom hotdish gains a Gruyère crust. Corn custard becomes refined with smoked trout roe and dill oil. Paul Berglund, formerly of The Bachelor Farmer in Minneapolis, infused Nordic technique into Midwestern staples, while Jonathon Sawyer in Chicago balances nostalgia with modern plating.

The Northeast reimagines its seafood heritage with lobster rolls dressed in yuzu aioli on charcoal buns. Maple-glazed pork belly is paired with Boston baked bean purée. Clam chowder becomes a light foam over sourdough croutons with bacon oil. Matt Jennings, formerly of Townsend in Boston, brought a refined edge to New England classics, helping pave the way for this evolution.

In the Pacific Northwest, cedar-planked king salmon is paired with huckleberry gastrique. Chanterelle toast gets depth from fermented garlic and goat cheese. Dungeness crab cakes are served with a briny seaweed remoulade. Renee Erickson of The Walrus and the Carpenter in Seattle continues to set the bar for elegant, ingredient-driven seafood.

IN CONCLUSION

Americana cuisine isn’t about copying—it’s about interpreting. It’s chefs cooking with their heritage, their surroundings, and their imagination. Whether it’s Southern greens with North African spice or a lobster roll with yuzu, the plate is a passport—grounded in American soil, flavored by the world.

When coming up with product ideas for “Americana,” we can run the gamut of seasonings, flavors, and preparations.

A few ideas here that we have developed with Americana in mind.

CONCEPTS

Yuzu Beurre Blanc

Classic beurre blanc made with yuzu juice, and a touch of soy

Creamy Chicken Coconut Soup

With red onions, tomato and a touch of red curry

Birria Broth

Classic Mexican broth used in Birria Tacos, great for braising short ribs

Pimento Mac and Cheese

Classic pimento cheese sauce, with poblano chilies and parmesan on elbow pasta, can have with or without pasta