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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Army Chili photo coming soon
1930-1945
A practical ground-beef chili with beans, tomatoes, onion, chili powder, cumin, and paprika, adapted from Armed Forces chili con carne formulas for a family pot.
The Melting Pot
Black Bean Soup photo coming soon
1900s-present
Black bean soup connects Caribbean, Spanish, and Cuban cooking traditions with American tables through Florida, Cuban American restaurants, and home kitchens. It is economical, filling, and deeply flavored when the beans are simmered slowly.
The Melting Pot
Coney Dogs photo coming soon
1900-1929
The Coney dog is a hot dog topped with a savory meat chili sauce, mustard, and onions, originating from Greek immigrant communities in Midwestern U.S. cities during the early 20th century. It became popular at diners, lunch counters, and state fairs as an affordable, flavorful meal. The dish blends immigrant culinary traditions with American fast food culture, reflecting urban foodways and ethnic entrepreneurship.
The Melting Pot
Carne Guisada photo coming soon
1800s-present
Carne guisada means stewed meat, and in Texas it is a beloved Mexican American home-cooking and Tex-Mex restaurant dish. Cubed beef cooks slowly with chiles, tomatoes, aromatics, and gravy until it can be spooned into tortillas or served as a plate lunch.