Spanish conquistadors encountered barbecue in the 16th century and called it 'barbacoa.'

The word 'barbecue' is thought to come from 'barbicu'

Modern barbecue originated in the precolonial Caribbean and Americas. The word is thought to come from the Indigenous term for wooden frames used to cook meat high above the fire.

The food took root with Black Americans in the Civil War era

Because the technique requires little equipment and can tenderize tough or undesirable cuts of meat like ribs, barbecue took root among impoverished Black Americans in the late 1800s. When these communities moved north during the Great Migration, barbecue followed.

Americans' love of combining freedom and charred meat began in the 1800s

In the 19th century, politicians (particularly in Virginia) hosted large public barbecues to celebrate Independence Day and, of course, boost their own campaigns. When personal grills became common in the 20th century, the tradition moved into backyards and block parties, where it's still going strong today.

Barbecue is a cooking style practiced across the globe

How many ways are there to cook meat over a fire? Tons, it turns out. Every continent, barring Antarctica, has a local version (or versions) of barbecue. For instance, in Japan, it’s meat-laden skewers cooked over Japanese oak charcoal. Head down to Argentina, and you’ll find parillas—open-flame grills that impart a smoky char to the ingredients.

American barbecue varies by region, with particularly strong traditions in the 'barbecue belt' of Texas, Memphis, Kansas City, and the Carolinas.

George Washington was a fan of barbecue

The first US president celebrated laying the cornerstone of the US Capitol by hosting a barbecue, the centerpiece of which was a 500-pound ox. By the 19th century, barbecue was a standard component of public celebrations, including Independence Day and Memorial Day.

Back when it was still a small restaurant, McDonald's served barbecue.

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

Kansas City is home to the first museum of barbecue

America is home to several kinds of barbecue, leading one Kansas City food writer to open the world's first museum dedicated to the cuisine. The Museum of BBQ tells the story of the food's evolution through interactive exhibits, a sauce immersion room, and even a barbecue-themed playground.

Barbecue can be made with direct or indirect heat

Direct heat, called “grilling” in the USA, involves quickly cooking ingredients directly over the heat source. It's usually used for hamburgers or Japanese yakitori skewers. Indirect heat, where the ingredients are placed adjacent to the flames to cook “low and slow,” is associated with American barbecue dishes like smoked brisket.

'Braai' is South Africa's take on barbecue

Braai—a colloquialism for the Afrikaner word for “grilled meat”—is a South African tradition similar to American cookouts, where communities gather to cook meat over a wood fire.

Korean barbecue uses thin slices of marinated beef

Korean food, and specifically Korean barbecue, jumped across the Pacific to become one of the fastest-growing international cuisines in the United States. In Korean restaurants, dishes like bulgogi (thin slices of marinated beef) are grilled at the table and accompanied by a wide variety of side dishes.

The South prefers the term 'cookout'

A 2016 Eater poll showed that folks from the South generally prefer "cookout" to describe a backyard event centered around barbecued meat. In fact, that preference extends to much of the country, with 65% of Americans saying they prefer the term.

Spanish colonists celebrated alongside the Seloy tribe in Florida in 1565

Long before the 1621 meal between the Pilgrims and the Wampanoag, Pedro Menéndez de Avilés and 800 Spanish settlers founded the city of St. Augustine in Spanish la Florida. They celebrated the founding with a Mass of Thanksgiving with the Indigenous Seloy tribe.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

The preferred barbecue sauce depends on your location

America's regional barbecue styles include multiple highly specific sauces. From the tart, acidic vinegar-based sauces of North Carolina, to the thick, sweet-spicy Kansas City variation, American barbecue sauces are as varied as the country’s geography.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Kansas City barbecue makes use of 'burnt ends'

The Midwest city has its own delicious tradition, serving the double-smoked chunks of fatty brisket slathered in the region’s signature thick, sweet-and-spicy sauce.

Memphis-style barbecue emphasizes pork

The cuisine's signature dish is dry-rubbed ribs. Before smoking, the meat gets a spice rub with paprika and chili powder. Some restaurants also offer their ribs “wet” (with sauce) or “muddy” (a mixture of sauce and rub).

Texas' includes German, Mexican, and Polish influences

Beef brisket, served with white bread and pickles, and sausage—a holdover from German immigration in the 1800s—are two of the most popular dishes. The southern end of the state brings together Mexican barbacoa and fajitas.

A Connecticut man claims he invented the wrap

Bobby Valentine, a Connecticut-based restaurateur, claims that the burrito-inspired item was invented because someone requested a club sandwich on a day when his toaster was broken. Improvising, Valentine threw all the ingredients into a tortilla and put it on a $4 grill.

Smothered (or wet) burritos are drenched with sauce

A bar in Grand Rapids, Michigan, first put smothered burritos on the menu in 1966. The dish is usually topped with enchilada sauce, though other options, like mole, can also be used.

Oral history and artifacts suggest the Wampanoag inhabited the area for 12,000 years

By 1621, Native Americans had been interacting with European explorers along the coasts for hundreds of years. European adventurers, including Giovanni da Verrazzano, mapped the coastline as early as 1524, as this timeline from the National Museum of the American Indian explains.

The first Thanksgiving meal likely featured a venison stew called sobaheg

Agricultural knowledge was vital to the Pilgrims’ survival in a new, unknown land. Explore how to make sobaheg, a Wampanoag venison stew that would likely have been served at the first meal between the Wampanoag and the Pilgrims.

Tarring and feathering was a violent form of vigilante justice in Colonial America.

LA's oldest Mexican restaurant pioneered the burrito in America

El Cholo Spanish Cafe opened in 1923. It was among the first to serve several now-common Mexican dishes, including burritos in the 1930s, guacamole in 1955, and nachos in 1959.

A Thanksgiving meal was celebrated in Virginia in 1619

Although the Pilgrims' meal with the Wampanoag is often cited as "the first Thanksgiving," historians note a meal intended to mark "a day of thanksgiving to Almighty god" was celebrated by early settlers three years earlier. President John F. Kennedy acknowledged the day in his 1963 Thanksgiving proclamation.

Historians believe the first modern restaurant was opened in 1765

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

The first recorded American Mardi Gras was in Alabama

French explorers observed celebrations in what would become the United States in the late 1600s, but the first recognized modern American Mardi Gras took place in Mobile, Alabama, on New Year's Eve, running from 1830 into 1831. By 1840, the town had incorporated costumes, masks, and themes into its parade. After the Civil War, Mobile's Mardi Gras was moved to the more traditional date of Fat Tuesday. By 1850, a group from Mobile migrated to New Orleans, bringing the city's traditions with it.

The first Americans arrived between 14,000 and 40,000 years ago

Early peoples migrated to the Americas via the Bering Land Bridge or coastal routes, spreading across the continent as hunter-gatherers. Archaeological sites in present-day New Mexico containing stone tools and animal bones mark some of the earliest confirmed evidence of human life in North America.

In 1639, Puritans in the Massachusetts Bay Colony banned toasting

Like the Anglo-Saxons and the ancient Greeks before them, the American colonists tended to party when they got to toasting. That led to a 1639 law banning the practice, which they viewed as excessive and superstitious. Alcohol remained legal, but the hope was that banning toasting might reduce excessive drinking.

Recent research indicates leprosy was present in the Americas before European settlers

New research published in 2025 upended long-held notions that the disease was introduced to the Americas by European colonizers. Evidence of a lesser-known leprosy-causing bacterium was found in ancient human remains that date back 4,000 years.

The phrase 'hot dog' likely evolved from the common name 'dachshund sausages,' a late-1800s slang term for sausages based on rumors that butchers were using substandard meat to make them.

Why pickles became a thing

Pickles began in Mesopotamia around 2400 BCE as a way to preserve vegetables amid heat (and spoilage). They spread through Egypt, Greece, and Rome, where Julius Caesar reportedly fed pickles to his soldiers, and brining was treated as a culinary art. The technique is broadly useful, as salt and water can extend the shelf life and deepen flavor for almost anything.

Vanilla was originally used as an additive in chocolate rather than as a standalone flavor.

Frozen burritos made the dish widely available in the 1950s

California native Duane Roberts, who also pioneered the frozen hamburger patty, invented the frozen burrito in 1956 to be easily prepared at fast food restaurants. This innovation also allowed it to be sold in supermarkets.

A timeline of colonial settlement

An overview of early American settlement, beginning with the London Company's expedition to Virginia. Source includes a number of citations for further reading.

Measles reached global transmission during the 15th- and 16th-century Columbian exchange

Devastating diseases like smallpox, influenza, measles, and other viruses were largely introduced into the Western Hemisphere beginning with the 1492 arrival of Christopher Columbus and the ensuing age of exploration.

James Hemings, Jefferson's cook, popularized mac and cheese in the US

The statesman sent Hemings to France to sharpen his culinary skills where he picked up recipes of baked pasta with cheese and butter. The recipe Hemings likely dictated to Jefferson was later used in an 1802 White House dinner, the first major public dinner in the US to include the dish.

Before Chipotle, San Francisco was the epicenter of American burrito obsession

More than just something to eat, burritos were akin to a Bay Area religion in the early 1990s, inspiring performance art, comedy shows, music, philosophizing, and more.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

Santa Barbara's Channel Islands revealed the oldest skeletal remains in North America

IN 1959, archaeologists found a human femur jutting out from a rock face on Santa Rosa Island. Using the then-new technology of radiocarbon dating, they measured the age of the remains at 13,000 years—the oldest in the continent.

Revolutionary War reenactments have taken place for centuries

The first known reenactment of the war occurred in 1778, while the war was still ongoing. A journal entry from a lieutenant colonel in the Continental Army remarked that soldiers had commemorated a “Glorious victory obtained over the British” at Saratoga with “a Grand sham fight.”

One food writer ranks the best barbecue in Texas every 4 years

Barbecue is so big in Texas that Texas Monthly, one of the state's premier magazines, has its own barbecue editor. That man, Daniel Vaughn, is responsible for ranking the top 50 barbecue restaurants every four years. This short documentary profiles three of them, and shows what Vaughn considers when he's making his picks.

Colonial America imported brides for their beer brewing skills

Life in the New World's English colonies was hard, so it's easy to see how these colonizers might've wanted to reach for a cold one more often than not. This article explains how beer brewing became one of the most critical skills expected in imported English wives.

19th-century Americans discovered tipping in Europe

Tipping waiters was a custom in medieval Europe, where masters gave their serfs money for exceptional work. Wealthy Americans vacationing in Europe in the mid-1800s discovered the behavior and brought it back to the US.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

Delmonico's was the first American fine-dining restaurant

The steakhouse opened in 1837 in Manhattan, creating what is now considered the first fine-dining restaurant in the United States, introducing gloved waiters, white tablecloths, and an à la carte menu. The establishment also claims it invented a few American staples, including eggs Benedict, which was supposedly named after two loyal customers.

Explore the history of American restaurants through an archive of menus dating back to the early 1800s.

Cow tongue was once a Thanksgiving delicacy

Cow feet and tongue were sometimes included in mincemeat pies—a popular 18th-century dish. Josefa Hale, who inspired Lincoln to declare Thanksgiving a holiday, said they were “indispensable; but [hoped] this rich, expensive, and exceedingly unhealthy diet will be used very sparingly...”