You Won’t Believe What They Said Foreigners React to 14 American Foods That Completely Baffle Their Taste Buds

Picture this: you’re sitting down with a towering plate of crispy fried chicken perched atop a fluffy waffle, drizzled with maple syrup, or maybe you’re slathering a thick layer of peanut butter on soft, sliced bread for a classic PB&J. For Americans, these foods aren’t just meals they’re comfort, nostalgia, and a slice of home. But to foreign visitors, our favorite foods are sure to baffle, astound, or even quietly pucker. What to us is cooking genius may be outright weird to everyone else. This gastronomic tour of America’s favorite but perplexing foods delves into the causes that confuse international tourists with our favorites, and believe me, it’s a tastyly zany ride! 

Our food map is as cosmopolitan as our country, propelled by history, fantasy, and a good disrespect for stern flavors. American food will mix sweet, salt, and sheer decadence in combinations that beggar foreign precedent, going from deep-fried carnival fare to cloying breakfast foodstuffs. For every American who loves these foods, there’s a guest who exclaims, “Why would someone eat that? This blog explores 14 American foods that immigrants don’t exactly cotton to, with each food covered in three solid paragraphs, dotted with bullet points to spot the highlights.” 

Let’s take this tasty tour, enjoying the foods we love even if they make others wrinkle their nose! So, grab a snack (maybe a corn dog or a spoonful of Cheez Whiz), and let’s explore the dishes that define American cuisine while sparking global debates. From peanut butter’s sticky charm to the icy chill of our drinks, we’ll uncover why these foods are treasures to us but mysteries to others. By the time you’re done, you may even find our food idiosyncrasies more appealing or at least be able to have a good laugh at everyone’s reaction to them. Go for it! 

1. Peanut Butter: America’s Sticky, Sweet Obsession 

Peanut butter is basically an American love letter, spread liberally across everything from toast to celery sticks. It’s the flavor of childhood for most of us be it a peanut butter and jelly sandwich stuffed into a lunch box or a forbidden spoonful straight from the jar. Its salty-sweet sweetness is so deeply embedded in our culture that Americans consume over a billion pounds of it annually, and it crowns pantry shelves across the country. But to non-members of the family, this peanut paste is a foreign food. Too many are uncomfortable with its thickness, its strength, or the entire process of slathering peanuts onto bread just strange. In nations such as France, Italy, or Japan, peanut butter doesn’t exist, and the thought of placing it and jelly together on a sandwich can provoke a variety of responses ranging from wonder to sheer horror. 

One of the visiting Japanese, presented with a PB&J, hesitantly bit into it and then pushed it to the side, bewildered by the sticky sweet mixture. 

Why is peanut butter splitting palates so conclusively? It is a matter of cultural context. While we view it as an all-purpose comfort food, others react to it as a suffocating blend of sweet and savory that fails to accord with their gastronomic expectations. The following explains why peanut butter is exclusively an American phenomenon: 

• Versatility: Spread it, cook with it, or spoon it peanut butter can do it all. 
• Nostalgia: For many, it’s tied to childhood memories of school lunches and after-school snacks. 
• Availability: Found in every grocery store, it’s a go-to for quick, protein-packed meals. 

Despite the international skepticism, we’ll keep slathering our peanut butter with pride, knowing it’s a taste of home that’s uniquely ours. 

2. Sweet Potato Casserole with Marshmallows: A Sugary Holiday Puzzle 

American Thanksgiving plates wouldn’t be the same without a hot, frothy dish of sweet potato casserole crowned with a gaudy tiara of marshmallow sap. The side dish, created by a 1917 cookbook written by a marshmallow company, pairs the sweetness of sweet potatoes with sugar add-ons to create a side dish that’s a big hug in your mouth. For Americans, it’s a virtual holiday favorite that slices through the turkey and stuffing’s savory flavor. 

Foreigners, however, often stare at this dish in disbelief, wondering why we’d pair a vegetable with candy. In many cultures, vegetables are strictly savory, and the idea of marshmallows seen as a dessert item on a dinner plate breaks every rule. A French chef once called it “a culinary identity crisis,” unable to reconcile the sweet-on-sweet combination that Americans cherish. 

This side dish’s appeal is its brutal violation of cooking convention, but it’s not everyone’s cup of coffee. Here’s why sweet potato casserole with marshmallows is a Thanksgiving showstopper for us but a puzzler to others: 

• Tradition: It’s a long-standing tradition that goes back to the early 20th century, and it’s holiday tradition for many families. 
• Texture Contrast: The rich sweet potatoes and fluffy marshmallows provide a pleasant mouthfeel. 
• Indulgence: It’s an annual indulgence that screams holiday excess. 

While international guests might pass on this sugary side, we’ll keep scooping it onto our plates, savoring the sweet nostalgia it brings. 

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3. Spray Cheese (Cheez Whiz): The Orange Enigma 

Cheez Whiz, that wonderful orange, squirt-able cheese, is a cringe-worthy American vice. Whether it’s dirtying up over nachos, adding some life to broccoli, or headlining a Philly cheesesteak, this processed wonder is all about effortless convenience and cheesy pleasure. Sure, it’s not art, but for a lot of people, it’s a playful, retro way of adding instant cheesy pleasure onto any meal. 

To natives, however, Cheez Whiz is generally greeted with disgust. Its overly smooth consistency, Day-Glo color, and shelf-stable ingredients make it a looking-like lab project, not a food. Europeans, particularly those from cheese-worshiping countries like France or Italy, are appalled by the notion of canned cheese, with some describing its taste as “like plastic” or even “cancer” a severe judgment of its man-made image. 

Why is Cheez Whiz divisive? It’s expectations. These are the reasons why this processed cheese is popular in America but a failure overseas: 

• Convenience: Simple to squirt or spread, it’s a quick solution to cheesy cravings. 
• Versatility: From dips to sandwiches, it’s a favorite for easy, tasty meals. 
• Nostalgia: For some, it’s a walk down memory lane to kids’ snack time and game-day munchies. 

Love it or hate it, Cheez Whiz remains a quirky cornerstone of American cuisine, and we’re happy to keep squirting it while others look on in disbelief. 

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4. Sliced Bread: The Sweet, Convenient Controversy 

Sliced bread is so American that we use the expression that something is “the best thing since sliced bread.” Whole aisles in supermarkets are given over to pre-sliced loaves, so sandwiching and toasting are easy. From deli stacks to PB&Js, this technology opened up the way we eat our food, moving convenience and speed to the top of our agendas in our busy schedules. 

But to most foreigners, American sliced bread is a saccharine revelation. Having been used to crusty, unadorned artisan breads, European or Asian visitors find ours too sweet, nigh upon dessert-like. The plain, smooth slices, particularly in burger buns or hot dog rolls, are a betrayal of what bread should and can be for those who grew up on rough baguettes or dense rye. 

• Here’s why sliced bread is a staple for us but a surprise for others: 
• Efficiency: Pre-sliced means less prep time for meals on the go. 
• Variety: From white to whole wheat, there’s a slice for every taste. 
• Cultural Fit: It suits our love for quick, customizable sandwiches. 

While foreigners might prefer their unsliced, savory loaves, we’ll stick to our sliced bread, happily building our sandwiches with ease and a touch of sweetness. 

5. Hershey’s Chocolate Bars: A Tangy Taste of Americana 

Hershey’s chocolate bars are as much a part of American childhoods, from s’mores over campfires to trick-or-treating. Their boldly flavored, slightly tangy taste is a comfort food for millions, even if they’re not the coolest chocolate on the corner. To us, that silver-wrapped bar is plain, old-fashioned heaven. 

But foreigners just don’t think Hershey’s is quite so wonderful. Some, Food and Wine says, liken its taste to puke because of butyric acid, an ingredient with a pungent tang only present in Parmesan cheese. That pungent, unfamiliar taste can be a jarring difference from the richer, creamier chocolates people savor in Europe or elsewhere. 

• Why is Hershey’s a love-it-or-hate-it chocolate? Here’s the scoop: 
• Cultural Icon: It’s a staple in American desserts and snacks, tied to cherished traditions. 
• Affordability: Widely available and budget-friendly, it’s a go-to treat. 
• Unique Flavor: The tangy note sets it apart from other chocolates, for better or worse. 

Foreigners may wrinkle their noses, but we’ll keep unwrapping those Hershey’s bars, savoring the taste of American nostalgia. 

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6. Corn Dogs: The Fairground Favorite That Confounds 

Nothing shouts American carnival fare like a corn dog a hot dog stuck on a stick coated in sweet cornmeal batter and fried until golden brown. It is easy to eat, decadent, and a state fair and carnival staple, reminding people of sunny days and happiness. To Americans, it’s a finger food that gets them where they need to go. 

Foreigners do find corn dogs peculiar, though. An Australian resident once referred to them as “disgusting hot dogs smothered in disgusting bread” in the absence of understanding of the sweet-and-savory taste combination and the deep-frying presentation. The concept of a “meat lollipop” somehow defies the cooking grain to societies where fried or processed meat is not a celebration food. 

The following are reasons why corn dogs are a staple at our carnivals but a foreign oddity: 

• Portability: Perfect for eating on the go at fairs or games. 
• Flavor Combo: The sweet batter and savory hot dog create a unique balance. 
• Nostalgia: Tied to childhood memories of fairs and festivals. 

While international visitors might pass, we’ll keep grabbing corn dogs, relishing their crispy, nostalgic charm. 

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7. Chicken and Waffles: A Sweet-Savory Southern Star 

Chicken and waffles is a comfort food mainstay, serving the crispiest fried chicken alongside airy light waffles drizzled with butter and maple syrup and sprinkled with dashes of hot sauce to boot. This Southern classic checks off all the flavor boxes sweet, salty, crunchy, and soft and is a favorite dish from sea to shining sea. Americans adore it as comfort fare that defies the boundaries of mealtime. 

To foreigners, however, this combination is a gastronomic puzzle. Delish describes how non-Americans are baffled by the marriage of breakfast and dinner foods, debating if it is to be served with syrup or gravy. Europeans and Asians, accustomed to more rigid meal designations, are stuck on the sweetness-savory combination, some labeling it outright disgusting. 

Why then is chicken and waffles a hit with us but a flop to others? Here’s why: 

• Flavor Explosion: Chicken and sweet waffles is irresistible. 
• Cultural Roots: A Southern staple deep in American food tradition. 
• Versatility: Ideal for dinner, brunch, or whenever comfort food beckons. 

Foreigners might not “get it,” but we’ll keep piling plates high with this comfort goodness and loving every morsel. 

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8. Grits: The Southern Comfort That Confuses 

Grits, the traditional Southern staple of ground white corn, is a rich, yielding food that shines with cheese or shrimp. From unadorned breakfast bowls to Creole legend, grits have ensnared hearts nationwide for their warm texture and versatility. For Southerners in particular, they’re a taste of home that cannot be replaced. 

Foreigners, however, often find grits baffling. Some compare poorly cooked grits to “tiny rocks,” questioning their appeal entirely. Without the right preparation, grits can be gritty or bland, leaving international visitors wondering why we’re so obsessed with this corn-based dish. 

Here’s why grits are a Southern treasure but a global mystery: 

• Comfort Factor: Creamy and warm, they’re the ultimate comfort food. 
• Versatility: From breakfast to dinner, grits pair with countless toppings. 
• Regional Pride: A symbol of Southern culinary heritage. 

While foreigners might side-eye our grits, we’ll keep stirring up creamy bowls of this Southern classic, knowing they’re worth the effort. 

Shrimp and Grits Croquettes

These Shrimp and Grits Croquettes offer a delightful twist on a Southern classic. Savory bacon-infused grits are combined with seasoned shrimp, formed into balls, breaded, and deep-fried to golden perfection. Served with a zesty, spicy tomato dipping sauce, they make for an indulgent appetizer or main course.

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Total Time 6 hours hrs 40 minutes mins

Course lunch/dinner

Cuisine Japanese

Servings 8 people

Calories 8758 kcal

Equipment

• 1 Large Pot or Dutch Oven For making stock, cooking grits, and deep frying.
• 1 Large Skillet For cooking bacon, shrimp, and making the sauce.
• 1 Sheet Pan For chilling the grits mixture and draining fried croquettes.
• 3 Shallow Bowls For setting up the breading station.
• 1 Spider or Slotted Spoon For safely removing croquettes from hot oil.

Ingredients

  

Main

• 1 pound jumbo 16/20 shrimp, peeled and deveined, tails removed and reserved
• 1 lemon
• One 12-ounce package thick-cut bacon cut into 1/2-inch strips
• 3 cloves garlic crushed
• 2 sprigs fresh thyme
• 1 fresh bay leaf
• 1/2 Spanish onion diced (about 3/4 cup)
• 1/2 cup evaporated milk
• 2 tablespoons unsalted butter
• Kosher salt
• 1 cup instant grits
• 4 ounces white Cheddar shredded (about 1 cup)
• 4 ounces smoked Gouda shredded (about 1 cup)
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 1 tablespoon olive oil
• One 15-ounce can tomato sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon all-purpose seasoning
• 1/4 teaspoon granulated sugar
• 2 teaspoons cayenne pepper
• 1/2 cup heavy cream
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 3 large eggs beaten
• 2 cups panko breadcrumbs
• Neutral oil such as canola oil, for frying

Instructions

 

• Cut bacon into 1/2-inch strips. In a large pot or Dutch oven, render bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
• To the bacon fat in the pot, add reserved shrimp tails, lemon, crushed garlic, thyme sprigs, and bay leaf. Sauté for 5 minutes, then add 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes to make shrimp stock. Strain, reserving the stock and discarding solids.
• Return the strained stock to the pot. Add evaporated milk and unsalted butter, bring to a boil. Whisk in instant grits until thickened. Stir in white Cheddar, smoked Gouda, diced green and red bell peppers, and half of the cooked bacon. Season with salt.
• Spread the grits mixture evenly on a sheet pan and chill thoroughly in the refrigerator for at least 2 hours, or preferably overnight, until firm.
• Meanwhile, prepare the dipping sauce: In a separate skillet, heat olive oil over medium heat. Sauté diced Spanish onion until softened, about 5-7 minutes. Add tomato sauce, garlic powder, all-purpose seasoning, granulated sugar, and cayenne pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
• Dice the peeled and deveined shrimp. In a clean skillet, cook shrimp over medium-high heat until just opaque, about 2-3 minutes. Set aside to cool slightly.
• Gently fold the cooked shrimp and heavy cream into the chilled grits mixture. Form the mixture into 1 ½-inch balls.
• Set up a breading station: Place flour mixed with paprika in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
• Dredge each croquette first in the seasoned flour, then in the beaten egg, allowing excess to drip off, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
• In the large pot or Dutch oven, heat neutral oil (such as canola) to 350°F (175°C). Fry the breaded croquettes in batches for 3-4 minutes, or until golden brown and crispy. Remove with a spider or slotted spoon and place on a wire rack to drain. Season immediately with a pinch of kosher salt. Serve hot with the prepared dipping sauce and reserved crispy bacon.

Notes

Thorough chilling of the grits mixture is paramount for successful croquette formation; aim for at least 2-3 hours, or preferably overnight. When frying, maintain a consistent oil temperature (around 350-375°F/175-190°C) and avoid overcrowding the pot to ensure even browning and prevent oil temperature drops. For maximum crispness, consider a double-fry: fry once until lightly golden, then re-fry briefly just before serving. Enhance the dipping sauce by simmering it longer for deeper flavor and adjusting cayenne to personal preference. A squeeze of fresh lemon juice over the finished croquettes brightens the rich flavors.

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9. Pop Tarts: The Sweet Breakfast That Shocks 

Pop Tarts, the toaster pastry filled with sweet goodness, are America’s breakfast staple. From strawberry to brown sugar cinnamon, they’ve powered morning and after-school snacks through generations, their crunchy exterior and creamy filling igniting glee. For kids and adults alike, they’re an instant, nostalgic thrill. 

But to the outside world, Pop Tarts are usually “horrific,” in the words of one critic, in their too-sweet and “cement-like” texture. Business Insider cites tourists who don’t understand why we consume these sweet snacks in the morning, categorizing them as dessert, not breakfast. 

Why are Pop Tarts a tasty favorite among us but a shock elsewhere? Here’s why: 

• Convenience: Pop them into the toaster and zap, fast breakfast or snack. 
• Flavor Variety: Dozens of flavors cater to every sweet tooth. 
• Nostalgia: A childhood favorite that’s hard to resist. 
• Foreigners may not understand, but we’ll keep toasting our Pop Tarts, savoring their sweet simplicity. 

Cakespy: Pop-Tarts Ice Cream Sandwiches Recipe

This simple recipe transforms classic Pop-Tarts and ice cream into delightful frozen sandwiches. It involves carefully spreading softened ice cream between Pop-Tart halves and optionally garnishing with sprinkles, then chilling until firm. Perfect for a quick, nostalgic dessert or a fun treat, these ice cream sandwiches offer a playful twist on two beloved favorites.

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Course lunch/dinner

Cuisine American

Servings 6 people

Calories 1285.7 kcal

Equipment

• 1 Ice cream scoop
• 1 Small Spatula (or back of a spoon for spreading)
• 1 Serving Plate or Baking Sheet for assembly and chilling
• 1 Parchment Paper optional, for non-stick chilling
• 1 Freezer-Safe Container for storage

Ingredients

  

Main

• 4 Pop-Tarts
• 1 1/2 cups ice cream
• Multi-colored pastel sprinkles optional

Instructions

 

• Allow your preferred ice cream to soften slightly at room temperature for 5-10 minutes, making it easier to scoop and spread.
• Carefully unwrap each Pop-Tart. For a thinner sandwich, gently split each Pop-Tart horizontally into two layers using a sharp, thin knife (optional).
• Scoop approximately 3/4 cup of the softened ice cream onto the un-frosted side of one Pop-Tart half (or one whole Pop-Tart if not splitting).
• Using a small spatula or the back of a spoon, evenly spread the ice cream to the edges of the Pop-Tart.
• Place another Pop-Tart half (or whole Pop-Tart), frosted side up, on top of the ice cream layer, gently pressing down to form a sandwich.
• If using, immediately press multi-colored pastel sprinkles onto the exposed ice cream edges or along the frosted top for decoration.
• Repeat the process with the remaining Pop-Tarts and ice cream to assemble all sandwiches.
• Carefully place the assembled ice cream sandwiches on a plate or a baking sheet lined with parchment paper to prevent sticking.
• Transfer the plate or baking sheet to the freezer and chill for at least 30-60 minutes, or until the ice cream is firm and the sandwiches are solid.
• Serve the Pop-Tart ice cream sandwiches immediately, or store them in an airtight freezer-safe container for future enjoyment.

Notes

To achieve the best texture, allow the ice cream to soften slightly at room temperature for 5-10 minutes before scooping; this makes it easier to spread without breaking the Pop-Tarts. For a cleaner presentation, you can gently trim any excess ice cream from the sides after assembly using a warm knife or spatula. Experiment with different Pop-Tart flavors (e.g., strawberry with vanilla ice cream, brown sugar cinnamon with coffee ice cream) and ice cream varieties to create diverse flavor combinations. For an extra touch, you could briefly warm the Pop-Tarts (not toast) for a few seconds in a microwave to enhance their aroma before assembly, but ensure they cool completely before adding ice cream to prevent premature melting.

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10. Bacon and Eggs: The Classic Breakfast That Baffles 

Bacon and eggs are the all-American breakfast, because crisp bacon and scrambled eggs combined create a flavor experience that stimulates taste buds across the country. The aroma of sizzling bacon in the pan is enough to rouse anyone from sleep, and for many people, it is the best morning comfort food. Easy, comforting, and classic, it’s a breakfast combination we can’t get enough of. 

But the Houston Press points out that other foreigners overseas are puzzled by this couple being “weird” because the French have croissants, the Japanese rice and fish, or the Russians have porridge. It is indulgent and bizarre to combine fatty bacon with eggs, particularly when they are accustomed to lighter or more diverse breakfasts, and therefore they are perplexed by our fixation. 

This is why bacon and eggs are the best for us but an international anomaly: 

• Simplicity: Easy to prepare, it’s a no-fuss morning meal. 
• Flavor Harmony: Salty bacon and creamy eggs are a match made in heaven. 
• Tradition: A breakfast staple that feels like home. 
• While the world explores other morning meals, we’ll stick to our bacon and eggs, savoring their classic appeal. 

11. Biscuits and Gravy: A Hearty Morning Mystery 

The ultimate American comfort food, biscuits and gravy is a buttery, flaky biscuit topped with rich, creamy sausage gravy. A Southern classic, this stick-to-your-ribs meal is the kind of food that warms the heart and fills the belly. For Americans, it’s grandma’s breakfast hug in a plate. 

Strangers, particularly Brits, are perplexed by this dish, imagining their tough, cookie-biscuits smothered in brown gravy. Our tender, flaky biscuits and rich white gravy are light-years from their version, better calculated to bring on the wincing or flat-out refusal. Breakfast gravy is too foreign to too many. 

Why is biscuits and gravy a hit with us but a mystery to others? Here’s why: 

• Comfort Factor: Warm, rich, and filling, it’s peak comfort food. 
• Regional Roots: A Southern classic with deep cultural ties. 
• Texture Play: Flaky biscuits and creamy gravy create a perfect bite. 
• Foreigners may not get it, but we’ll keep sopping up that gravy, relishing every flaky bite. 

Sausage Gravy

This recipe creates a classic, rich and savory sausage gravy, perfect for spooning over warm biscuits. It involves browning sausage, thickening the drippings with flour, and gradually adding milk to create a luscious, seasoned sauce.

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Cook Time 25 minutes mins

Total Time 25 minutes mins

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 1560.4 kcal

Equipment

• 1 Large Heavy Skillet For browning sausage and making the gravy.
• 1 Wooden Spoon or Whisk For stirring sausage and gravy to prevent lumps.
• 1 Measuring Cups and Spoons For accurate ingredient measurements.

Ingredients

  

Main

• 1 pound breakfast sausage hot or mild
• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk more to taste
• 1/2 teaspoon seasoned salt
• 2 teaspoons freshly ground black pepper more to taste
• Biscuits warmed, for serving

Instructions

 

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

Notes

Ensure your sausage is well-browned for maximum flavor before adding the flour. Cooking the flour briefly after adding it helps eliminate the raw flour taste and ensures a smooth gravy. Stir the milk in gradually while constantly whisking to avoid lumps; warm milk can help, but isn’t strictly necessary if you whisk vigorously. Gravy consistency is key – don’t be afraid to add more milk if it gets too thick, or cook a little longer if it’s too thin. Always taste and adjust the seasoning, especially with seasoned salt which can vary in potency.

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12. Root Beer: The Soda That Tastes Like Medicine 

Root beer, that bubbly, slightly medicinal taste, is a classic American soft drink transporting one to visions of diners and sun-kissed afternoons. Its odd flavor, once sassafras-flavored, is a peculiar cult hit, consumed straight up or over ice cream in a root beer float. To others, a cool taste of America. 

Foreigners, nonetheless, do compare root beer to cough syrup, a feeling which stems from its sassafras-flavored flavor, traditionally used in medications. As quoted by Quora’s Juliano Oselame, some cough syrups taste better! An association of this kind renders root beer an uphill battle to sell overseas, where it is difficult to locate. 

• Below are reasons why root beer is our offbeat favorite but an international no-no: 
• Distinctive Taste: Its wintergreen-licorice undertones distinguish it from other colas. 
• Nostalgia: Tied to classic American diners and childhood treats. 
• Versatility: Great on its own or in floats with ice cream. 
• While foreigners may pass, we’ll keep sipping our root beer, enjoying its bubbly charm. 

Root Beer Braised Short Ribs

With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe’s secret ingredient is a high-quality root beer—one brewed with real ingredients, not artificial flavors—that adds complex, herbal notes to the braising sauce.

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Cook Time 45 minutes mins

Total Time 5 hours hrs 3 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 4445 kcal

Equipment

• 1 Large, Heavy-Bottomed Pot with Lid A Dutch oven is ideal for even heat distribution during braising.
• 1 Rimmed Baking Sheet For seasoning ribs and resting after browning/braising.
• 1 Wooden Spoon Essential for scraping fond and stirring vegetables.
• 1 Fine-Mesh Strainer or Chinois For straining the braising liquid to create a smooth sauce.
• 1 Wire Rack To allow excess fat to drip off ribs after braising and before saucing.

Ingredients

  

Main

• 2 medium yellow onions
• 2 ribs celery
• 2 medium carrots peeled
• 4 cloves garlic peeled
• 1 orange
• 5 pounds bone-in beef short ribs about 5?6 ribs
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons canola oil plus more as needed
• 1 cup tomato paste
• 4 cups chicken stock plus more as needed
• 2 sprigs thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 bottle good-quality root beer 12 oz (355ml), preferably Abita brand
• Fresh parsley to garnish

Instructions

 

• Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
• Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
• Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4–5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2–3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it’s fine if some ribs are showing, since they’ll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4–4½ hours.
• Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
• Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.

Notes

The choice of root beer is paramount; opt for a high-quality brand brewed with real cane sugar and natural flavors to avoid an artificial taste in your sauce. Achieving a deep, even sear on the short ribs before braising is crucial for building flavor through the Maillard reaction—do not overcrowd the pot. Ensure you properly sweat the mirepoix and scrape up all the ‘fond’ from the bottom of the pan as this adds significant depth. After braising, thoroughly skim the fat from the strained liquid before reducing it to achieve a rich, clean sauce. Over-reducing the sauce can make it too salty; taste as you go.

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13. Lots of Ice: The Chilly Drink Debate 

In America, a beverage isn’t complete until there is a heap of ice in it, whether it’s soda, water, or sweet tea. Go to any fast food joint, and your glass will be filled with ice, cooling your beverage and making it refreshing. To us, it’s the perfect way to cool down and enhance any drink. 

Non-natives, though, usually don’t get our ice craziness. A few call into question the hygiene of ice, and some resent the smaller amount of liquid. In nations such as Turkey, it’s warm drinks, even during summer, so our cold mugs are a shock to the system. 

Why do our cold beverages become a home run but an international failure? Here’s the reason: 

• Cooling: Ice cools drinks, ideal for warm weather. 
• Abundance: Large cups and all-you-can-drink refills make ice an automatic. 
• Habit: It’s simply how we Americans imbibe. 
• Where the world is drinking hot, we’ll be drinking cold, savoring the icy rush. 

14. Frito Pie: The Flimsy Comfort Food 

Frito pie, a corn chip, cheese, chili, and add-ins laden mess, is an American comfort food, commonly served right out of the chip bag. Having originated in the Southwest, it’s a staple at fairs, parties, and late-night parties, giving convenience a match made in heaven with pungent flavors. It’s a no-frills, full-flavored delight for Americans. 

To outsiders, however, Frito pie is culinary chaos. It’s strange and vile, the notion of eating a meal from a bag of chips, with the texture of crispy chips and wet chili. Outsiders just can’t think it through as food, much less as something to be revered. 

This is how and why Frito pie is our guilty pleasure and global aberration: 

• Convenience: Easy to make and eat, perfect for casual settings. 
• Flavor Bomb: Salty chips, spicy chili, and melty cheese hit all the right notes. 
• Cultural Roots: A Southwest classic with a loyal fanbase. 
• Foreigners may not understand, but we’ll keep digging into our Frito pies, loving every messy bite. 

Frito Pie

This Frito Pie recipe creates a hearty, comforting casserole by layering seasoned ground beef, zesty chili sauce, salsa, and corn with crispy Frito’s corn chips and a blend of melted cheeses. Baked until bubbly, it’s a quick-to-assemble and satisfying dish, perfect for a casual meal or gathering, finished with fresh green onions.

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Course lunch/dinner

Cuisine American

Servings 6 people

Calories 4004.5 kcal

Equipment

• 1 Large Skillet or Dutch Oven For browning beef and simmering the chili mixture
• 1 9×13 inch Baking Dish For assembling and baking the Frito Pie
• 1 Measuring Cups and Spoons For accurate ingredient portions
• 1 Chef’s knife For chopping green onions
• 1 Cutting Board For safe and clean chopping

Ingredients

  

Main

• 1 lb lean ground beef
• 1 oz mild taco seasoning
• 1 cup Heinz chili sauce
• 1 cup medium salsa
• 8.75 oz canned corn drained
• 4 cups Frito’s corn chips
• 2 cups shredded mozzarella and cheddar
• 1 bunch green onions chopped

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a large skillet or Dutch oven, brown the lean ground beef over medium-high heat, breaking it apart with a spoon.
• Drain any excess grease from the browned beef.
• Stir in the mild taco seasoning, Heinz chili sauce, and medium salsa into the beef. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
• Add the drained canned corn to the beef mixture and stir to combine.
• Spread half of the Frito’s corn chips evenly across the bottom of a 9×13 inch baking dish.
• Spoon half of the prepared beef mixture over the layer of Frito’s.
• Sprinkle half of the shredded mozzarella and cheddar cheese blend over the beef mixture.
• Repeat the layers with the remaining Frito’s, beef mixture, and cheese.
• Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with chopped green onions before serving.

Notes

To elevate your Frito Pie, ensure you brown the ground beef thoroughly for deep, rich flavor, then drain any excess fat to prevent a greasy final product. For an added layer of flavor complexity, consider adding a pinch of smoked paprika or cumin to the beef mixture along with the taco seasoning. To prevent soggy Fritos, some chefs prefer to add a layer of chips midway through baking, or even just sprinkle them on top during the last few minutes of baking, or right before serving, for maximum crunch. A blend of sharp cheddar and Monterey Jack cheese could offer a better melt and flavor profile than just mozzarella/cheddar. Always garnish with fresh green onions or even a dollop of sour cream and sliced jalapeños for a vibrant finish and textural contrast.

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Final Thought

Celebrating Our Culinary Quirks From peanut butter to Frito pie, America’s culinary landscape is a vibrant tapestry of flavors, traditions, and innovations. What we find comforting and yummy, others will find weird or gross, but that’s the magic of food it’s a mirror of history, culture, and individual taste.So the next time you take a bite of a corn dog or drink a cold root beer, appreciate the eccentric charm of American cuisine, even if it has the world scratching its head.