The best food in America originates from elsewhere.

American cuisine is built on immigrant influences.

This truth is brought to life in the cookbook 'A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs,' which celebrates the diverse origins of the nation’s culinary landscape.

Food enthusiasts with a taste for adventure know that sampling the world’s most diverse flavors is as simple as visiting a restaurant anywhere in the U.S.

Across cities nationwide, immigrant chefs are blending their cultural cuisines with local ingredients, creating dishes that are as rich, diverse, and ever-changing as the American story itself.

It’s fusion without the pretension, blending cultures seamlessly without making a big deal about it.

Culinary contributions from diverse backgrounds

When the Vilcek Foundation’s jury set out to recognize the best in culinary arts last year, they knew they had a wealth of talent to choose from, thanks to the diverse immigrant contributions shaping American cuisine.

“Unless you’re Native American, we all share an immigrant journey,” he tells Dinogo. “Our paths may differ, but our dreams are universal. The key is remembering that. Sharing food, music, and stories from one another is a constant reminder of that truth.”

“We were amazed by the sheer number of candidates whose work and experiences truly embodied our foundation’s values. 'A Place at the Table' allows us to broaden the conversation about the role immigrants play in American culture,” says Rick Kinsel, president of the Vilcek Foundation.

The cookbook features two recipes from each of the 40 renowned chefs. Their diverse stories of success and perseverance mirror the variety and creativity found in their dishes, beautifully captured in stunning photographs.

“The food we create in America today reflects who we are,” writes José Andrés, the Spanish-born chef and humanitarian who won the 2010 Vilcek Prize (he used his prize money to launch World Central Kitchen), in the book’s foreword. “It is the product of generations of immigrants, each representing a different wave of migration from across the globe.”

“Today, sushi, kebabs, and tacos are as much a part of American cuisine as burgers, pizza, and meatloaf.”

Building a distinctive American culinary identity

For Nite Yun, born in a refugee camp in Thailand after her family fled the Khmer Rouge genocide in Cambodia, honoring her heritage by bringing its food to the U.S. feels like a personal mission.

Her beloved Oakland restaurant, Nyum Bai, was born from her desire to reshape the Cambodian narrative, focusing on resilience and beauty rather than war and suffering.

“I’ve received letters from Khmers saying that Nyum Bai has inspired them to reconnect with their roots and learn more about their history,” she says. “Food is a powerful way to tell stories and has the unique ability to unite people.”

It’s no surprise that her dishes, like Fried Fish Fillets with Mango Salad and Coconut Milk-Marinated Pork with Rice, stay true to the flavors and ingredients of Cambodia, while embracing what the California growing season offers.

Discovering flavor

For some, however, blending different elements is at the heart of their culinary philosophy.

“I believe America is the ultimate melting pot, and that philosophy shapes my approach to food,” says Maneet Chauhan, an India-born chef based in Nashville. “My heritage is Indian, but I continue to evolve in America.”

Her take on nachos, originally invented by a Mexican chef for American customers just south of the border, embodies this philosophy. From the outset, the iconic football snack reminded Chauhan of Indian chaat. For her Lamb Keema Papdi Nachos, she blends textures and flavors to offer a unique twist on the dish.

Likewise, Taiwanese-American Erik Bruner-Yang, who leads several popular spots in Washington D.C., reinvents the humble hush puppy – a dish deeply rooted in American history, originating from Native American traditions of cooking with corn – by infusing it with Japanese flavors.

“With Takoyaki Hush Puppies, I was excited to explore regional staples from two very different countries and see how we could create two distinct culinary experiences within one dish. For someone unfamiliar with Takoyaki, this could introduce them to it. Likewise, someone who’s never had a hush puppy but loves Takoyaki might be intrigued,” says Bruner-Yang.

Looking ahead

When asked about the future of heritage cuisine, responses vary widely.

Reflecting on the culinary landscape, Samuelsson shares, “I’d love to explore more about Native American food and its origins. I’m also fascinated by local stories, like why there’s such a large Somali population in Minnesota or a thriving Indian community in Edison, New Jersey – a place so different from their native climates. That kind of cultural migration intrigues me.”

Chauhan hopes the conversation surrounding immigrant cuisine moves beyond the overly simplistic label of 'ethnic food.'

“When you mention Indian food, it’s impossible to define it because every region in India has its own unique culinary traditions,” she explains. “I hope more people begin to explore the regional diversity of food – whether it’s Indian, Thai, Vietnamese – and appreciate the nuances between them,”

Bruner-Yang views 'A Place at the Table' as a map of America’s ever-evolving culinary landscape: “It features an incredible variety of chefs, dishes that range from simple to complex, and countless personal journeys. I’m hoping for more volumes so that over time, it becomes an encyclopedia of the American culinary experience,”

Despite the current political tensions surrounding immigration, all the chefs agree that the future looks bright, especially when food is seen as a bridge to unite people.

“I believe that if every conversation took place around a table filled with delicious food and drinks, there would be no conflict!” Chauhan says. “That’s the essence of this entire book.”

Maneet Chauhan’s Lamb Keema Papdi Nachos Recipe

The first time I tried nachos, the mix of flavors, textures, and colors instantly reminded me of chaat – the crispy, crunchy, saucy snacks that are a favorite in India. I was hooked immediately and knew I had to create a dish that fused both together.

I’ve included a recipe for making your own papdi chips, though you can easily find them, along with many other ingredients, in Indian grocery stores. The tamarind chutney offers a tangy kick that’s almost reminiscent of barbecue sauce.

For the papdi chips

1 cup plus 1 tablespoon (100 g) besan (gram or chickpea flour)

1/2 teaspoon ajowan seeds

1/4 teaspoon crushed black peppercorns

1/8 teaspoon of salt

A pinch of baking soda

1/2 cup (15 g) finely chopped fresh cilantro leaves

2 teaspoons canola oil, with extra for frying the chips

2 tablespoons of all-purpose flour

For the lamb keema:

2 tablespoons of coconut oil

2 onions, finely diced

A pinch of salt

1 large tomato, finely diced

1/2 cup (120 ml) of tomato puree

1/2 tablespoon of ginger paste

1/2 tablespoon of garlic paste

2 tablespoons of meat masala spice mix

1 teaspoon of chili powder

1 teaspoon of dried fenugreek leaves

Granulated sugar to taste

1 pound (450 g) ground lamb meat

3/4 cup (180 ml) of water

1 tablespoon of freshly chopped cilantro leaves

Fresh cilantro leaves

For the pico de gallo preparation

4 small tomatoes, finely chopped

2 small English cucumbers, diced into small pieces

3 small jalapeños (or Fresno chiles), seeds removed (optional), finely chopped

1 small red onion, chopped into small pieces

2 tablespoons of freshly squeezed lemon juice

Salt and freshly cracked black pepper

Chaat masala spice blend

For the lemon yogurt mix

1 cup (240 ml) of plain yogurt

3 tablespoons of granulated sugar and zest from 1 lemon

2 tablespoons of fresh lemon juice and a pinch of salt

For serving

Tamarind chutney (refer to page 37), for drizzling

3 ounces (85 g) of grated Provel cheese

1⁄2 teaspoon of chaat masala, for garnish

Pickled jalapeños, for garnish

For the papdi chips

In a large bowl, whisk together the besan, ajowan seeds, crushed black peppercorns, salt, and a pinch of baking soda. Stir in the chopped cilantro. Rub the canola oil into the mixture with your hands, then slowly add water, 1 teaspoon at a time, to form a sticky dough. Mix in the all-purpose flour and knead until you have a firm dough.

On a lightly floured surface, roll out the dough to about 1⁄8 inch thick (0.25 cm) using a rolling pin. Cut the dough into 2-inch (5 cm) pieces.

Place a rack on a baking sheet and set it near the stove. In a large, heavy saucepan or Dutch oven, heat about 3 inches (7.5 cm) of canola oil to 350°F (180°C). Working in small batches, carefully fry the dough pieces in the hot oil, flipping occasionally, for about 2 minutes or until they turn crispy and golden. Use a slotted spoon to transfer the chips to the rack to drain and cool. Continue frying the rest of the chips.

For the lamb keema

In a large skillet, heat coconut oil over medium-high heat. Add onions and a pinch of salt, cooking and stirring for about 5 minutes until lightly browned. Stir in the tomato and tomato purée, cooking for another 5 minutes until the sauce thickens. Add the ginger and garlic pastes, followed by the meat masala and chili powder, and cook for 1 more minute until fragrant. Add the fenugreek leaves, a pinch of salt, a little sugar, and the ground lamb, stirring well. Pour in the water, bring to a boil, and cook uncovered for about 10 minutes, allowing most of the liquid to evaporate. Season with salt, sprinkle with cilantro, and keep warm.

For the pico de gallo

In a small bowl, mix together the tomatoes, cucumbers, jalapeños, red onion, and lemon juice. Season with salt, pepper, and a sprinkle of chaat masala. Set aside some of the pico de gallo to serve with your dish.

For the lemon yogurt

In a bowl, combine the yogurt, sugar, lemon zest, and lemon juice. Season with a pinch of salt to taste. Set aside a portion of the yogurt for serving. Any remaining yogurt can be stored in the refrigerator and should be used within 1 to 2 days.

For serving

Preheat your oven to broil.

Place half of the papdi chips on an oven-safe dish or baking sheet. Layer with half of the lamb mixture, then drizzle with tamarind chutney. Add the rest of the chips, followed by the remaining lamb, and top with Provel cheese. Broil for 3 to 4 minutes, placing the dish a few inches from the heat, until the cheese begins to melt.

Garnish the nachos with pico de gallo, a dollop of lemon yogurt, a sprinkle of chaat masala, and pickled jalapeños. Serve immediately while hot.