The American continent stretches from the vast plains of North America to the tropical forests of South America, offering incredible cultural and geographic diversity. In North America, indigenous, European, and African influences blend to create a rich cuisine, while Latin America draws on its pre-Columbian roots with ingredients like corn, beans, and cassava. Iconic dishes such as tacos, tamales, and arepas are often gluten-free or easily adaptable. Each region has its own culinary identity, making the American continent a true melting pot of flavors and traditions. In North America, Mexican dishes like corn tortillas, tamales, and enchiladas are often naturally gluten-free. In South America, cassava, potatoes, and corn are staple ingredients, making many dishes, like arepas and Brazilian feijoada, compatible with a gluten-free diet.

Set off to discover the American continent and its culinary specialties.

North America

Central America

South America

Caribbean