Some foods feel as American as fireworks and baseball, but they actually started far from the U.S. From diner staples to ballpark classics, many of these favorites have deep roots in other countries.
These 15 dishes might live on American menus, but they weren’t born here.
Get ready for a delicious surprise.
1. Apple Pie
“As American as apple pie!” Or is it? Flaky, buttery, and filled with cinnamon-kissed apples, this dessert screams Americana, but its roots trace back to medieval England and Dutch baking.
Apples weren’t even native to North America. Yet this pie found its forever home in American kitchens and Fourth of July spreads.
2. Hamburgers
Juicy beef patties tucked into soft buns feel like a U.S. invention. But minced beef traces back to Hamburg, Germany.
German immigrants brought the idea over, and it evolved into the grilled icon of American fast food.
3. Hot Dogs
Steamed or grilled and served in a bun, hot dogs became a ballpark essential. But their origins lie in German frankfurters and wieners.
German butchers in the U.S. adapted the sausages, and the bun? Likely added for convenience on the go.
4. French Fries
Golden, crispy, and perfect with ketchup, fries are loved coast to coast. Despite the name, they hail from Belgium.
Fried potatoes became popular in French-speaking Belgium, where American soldiers first encountered them during World War I.
5. Ketchup
That sweet, tangy red sauce on burgers and fries started not with tomatoes, but fermented fish. It came from 17th-century China.
British traders brought the concept west, where tomatoes and sugar transformed it into the classic American condiment.
6. Macaroni And Cheese
Bubbly, baked, and topped with breadcrumbs, this comfort food favorite came to the U.S. via Italy and France.
Thomas Jefferson tasted it abroad and brought it home. Over time, boxed versions turned it into a pantry staple.
7. Fried Chicken
Crispy, juicy fried chicken is beloved in the American South. But the method of deep-frying came from Scottish and West African traditions.
Enslaved cooks blended spices and techniques into what would become a soul food cornerstone.
8. Pretzels
These twisted snacks trace back to European monasteries. German immigrants introduced them to America, especially in Pennsylvania.
Now soft or crunchy, sweet or salty, pretzels are part of American street food culture—especially at sports games.
9. Doughnuts
Round, fried, and glazed with everything from sprinkles to sugar, doughnuts feel like a coffee-shop essential. But they likely began in the Netherlands.
Dutch settlers brought “olykoeks” or “oily cakes” to New Amsterdam, which became modern-day New York.
10. Meatloaf
Hearty and homey, meatloaf combines ground meat with breadcrumbs and ketchup glaze. But this mix of meat and filler comes from Germany.
The frugal practice traveled with immigrants, eventually morphing into a midcentury American classic.
11. Spaghetti And Meatballs
Long noodles topped with tomato sauce and meatballs aren’t actually traditional in Italy. The combo was born in Italian-American kitchens.
Meat was scarce in Italy but abundant in the U.S., leading to this hearty fusion that stuck.
12. Bagels
These chewy rounds came from Polish Jewish communities, where they were boiled and baked for texture. Immigrants brought them to New York.
Now topped with cream cheese and lox, bagels became a breakfast staple with deep Old World origins.
13. Sauerkraut
Tangy, fermented cabbage pairs with bratwurst and hot dogs across America. But it started in China and spread through Eastern Europe.
German immigrants made it common in the U.S., where it became a picnic and ballpark favorite.
14. Fortune Cookies
These crisp cookies with mysterious messages are often served in Chinese restaurants—but they likely began in California.
Inspired by Japanese senbei crackers, they were popularized by Japanese-American bakers before becoming a Chinese-American tradition.
15. Chicken Parmesan
Breaded chicken smothered in marinara and melted cheese resembles Italian cuisine, but it’s an Italian-American creation.
The dish takes cues from eggplant parmigiana and layers on American-sized portions. It’s comfort food, stateside style.