The cuisine of New York City comprises many
cuisines belonging to various
ethnic groups that have entered the
United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various
ethnic neighborhoods.[1]
The city's
New York Restaurant Week started in 1992 and has spread around the world due to the discounted prices that such a deal offers.[2] In New York there are over 12,000
bodegas,
delis, and
groceries, and many among them are open 24 hours a day, 7 days a week.
A good portion of the cuisine usually associated with New York stems in part from its large community of
Ashkenazi Jews and their descendants.
The world-famous New York institution of the
delicatessen, commonly referred to as a "deli," was originally an institution of the city's Jewry.[citation needed] Much of New York's Jewish fare, predominantly based on
Ashkenazi Jewish cuisine, has become popular around the globe, especially
bagels. (New York City's Jewish community is also famously fond of
Chinese food, and many members of this community think of it as
their second ethnic cuisine.[5])
A large part of the cuisine associated with New York stems from its large community of
Italian-Americans and their descendants. Much of New York's
Italian fare has become popular around the globe, especially
New York-style pizza.
Chino-Latino[6] cuisine in New York is primarily associated with the immigration of
Chinese Cubans following the
Cuban Revolution.[7] Chino-Latino dishes include:
The cuisine of New York City comprises many
cuisines belonging to various
ethnic groups that have entered the
United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various
ethnic neighborhoods.[1]
The city's
New York Restaurant Week started in 1992 and has spread around the world due to the discounted prices that such a deal offers.[2] In New York there are over 12,000
bodegas,
delis, and
groceries, and many among them are open 24 hours a day, 7 days a week.
A good portion of the cuisine usually associated with New York stems in part from its large community of
Ashkenazi Jews and their descendants.
The world-famous New York institution of the
delicatessen, commonly referred to as a "deli," was originally an institution of the city's Jewry.[citation needed] Much of New York's Jewish fare, predominantly based on
Ashkenazi Jewish cuisine, has become popular around the globe, especially
bagels. (New York City's Jewish community is also famously fond of
Chinese food, and many members of this community think of it as
their second ethnic cuisine.[5])
A large part of the cuisine associated with New York stems from its large community of
Italian-Americans and their descendants. Much of New York's
Italian fare has become popular around the globe, especially
New York-style pizza.
Chino-Latino[6] cuisine in New York is primarily associated with the immigration of
Chinese Cubans following the
Cuban Revolution.[7] Chino-Latino dishes include: