Cuisine of the Southern United States

The cuisine of the Southern United States is the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania and Delaware from Maryland as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas. Parts of the South have other cuisines, though. Creole cuisine is mostly vernacular French, West African and Spanish; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences.

Cuisine of the Southern United States

The cuisine of the Southern United States is the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania and Delaware from Maryland as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas. Parts of the South have other cuisines, though. Creole cuisine is mostly vernacular French, West African and Spanish; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences.