USA / Florida (Gulf + Atlantic + Cuban-American)

Floridian American

Sun, sea and citrus — stone crab with mustard sauce, a fried grouper sandwich, smoked fish dip, and the Cuban-American table of Tampa and Miami.

9 dishes · 32 ingredients · 9 techniquesReference

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Signature·Dish

Stone Crab Claws

Chilled cracked Florida stone-crab claws with a mustard dipping sauce — a South Florida delicacy.

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Florida cooks from the Gulf, the Atlantic and the Keys, sweetened by citrus and shaped by the Caribbean. Stone-crab claws come chilled with a mustard sauce; grouper goes into the state's beloved fried sandwich; smoked mullet is whipped into a dockside dip. In the cities the Cuban-American table rules — black beans and rice, picadillo and the pressed Cuban sandwich of Tampa's Ybor City — while the Minorcan datil pepper spices up St. Augustine.

Start Here

Stone Crab Claws

Chilled cracked claws with a mustard dipping sauce.

Why start here · The South Florida delicacy.

Florida Grouper Sandwich

Fried or grilled grouper fillet on a bun.

Why start here · Florida's beloved fish sandwich.

Smoked Fish Dip

Smoked mullet or kingfish whipped into a spread.

Why start here · The dockside Florida starter.

The Pantry

See all 32 ingredients›

How They Cook

Techniques that define this cuisine

Smoking

Smoked Fish Dip

Emulsification

Stone Crab Claws

Curing

Smoked Fish Dip

Baking

Cuban Bread Floridian Orange Pie

See 5 more techniques›

Other regions

Siblings within American — each its own tradition.

Southern American

Soul food and BBQ heritage — fried chicken, biscuits, collards, pecan pie.

Mid-Atlantic American

Urban Northeast immigrant cooking — Philly cheesesteak, NY pizza, Buffalo wings, Baltimore crabs.

New England American

Cold-Atlantic Yankee — clam chowder, lobster rolls, baked beans, cranberry traditions.

Midwestern American

Heartland-farmer pragmatism — Chicago deep-dish, hotdish, Wisconsin cheese, Detroit Coney.

BBQ-TexMex American

Texas BBQ and Tex-Mex border — brisket, chili, nachos, fajitas, breakfast tacos.

Californian American

Pacific-Rim seasonal fusion — Cioppino, avocado toast, sourdough, In-N-Out.

Southwestern American

Red and green chile, pinto beans, and the question 'red or green?' — the New Mexico and Arizona table.

Appalachian American

The mountain foodways of Appalachia — soup beans simmered with a ham hock and eaten with cornbread, foraged spring ramps, sorghum syrup poured over biscuits, and apples dried and stacked into spiced cakes. A thrifty cuisine of hog, corn and preservation, with deep Scots-Irish and Cherokee roots.

Pacific Northwest American

Salmon, Dungeness crab, and berries — the cool, water-rich corner of Oregon and Washington.

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