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We opened our arms to all, and they all came bringing their traditions, desires and their cuisine. No matter which country your ancestors hail from their cuisine is represented here with either its modern versions of the cuisine or the more traditional fare. In what other country can you have your traditional French pastry for breakfast, authentic Mexican tacos for lunch and savor the flavors of the Caribbean for dinner and never have to leave your own city? Sometimes you don't even have to leave your own neighborhood.

The French brought with them their taste for rich, refined dishes. Whether sophisticated or rustic, French cooking demands the attention of its patrons by enticing all the senses to partake of its beauty.

Mexico, our southern neighbors brings the Mexican influences of tradition and family to us in its dishes which are festive, colorful, and laden with fresh and sometimes fiery ingredients.

Asian immigrants have contributed foods to our culture which are often artistic and sometimes surprisingly delicious when made with ancient, unique and exotic ingredients.

Caribbean cuisine gives us unique flavors with its pungent mixtures of island sweet, salty and spicy flavors uses intoxicating aromas to entice the palette.

German cuisine is a testament to mankind's ingenuity. Germany is attributed with the perfection of the sausage with too many regional tastes and varieties to count. The sausage is the forefather of the very American hot dog.

Italian foods whose preparation relies heavily on the ingredients available to produce rich, romantic meals pared with robust wines.

Our own American Indian cuisine whose earthy recipes and preparation methods are derived from our very own backyard has survived the test of time.

We have it all! The fact that the United States has the best food in the world can not be denied because the cuisine is a compilation of all the very best in taste and quality from the very best of what each country in the world has to offer. We hold our food providers to a higher standard so that quality ingredients can be obtained for some of the world's most finicky chefs, ours.

Learn more about this author, Martha Rhodes.
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