Top 100 North American Appetizers

Antojitos (lit. little cravings) refers to a variety of Mexican foods that are prepared in market stalls and on the streets. Due to the fact that formal, substantial meals are consumed in the mid-afternoon, most antojitos are eaten either in the morning or the evening. Typical antojitos include fajitas, tortas, tamales, tacos, tostadas, tlayudas, elote, chalupas, gorditas, empalmes, quesadillas, cemitas, empanadas, pambazo, chilaquiles, and nachos. However, vegetables, fruits, and soups such as pozole and menuda are also classified as antojitos. And let's not forget about the popular Mexican beverages known as aguas frescas, which are traditionally found on the streets. The famous American author and chef Rick Bayless grouped antojitos according to the one element present in all antojitos – corn masa, and in the end, he was left with 8 types of antojitos: tamales, tostadas, tacos, sopes, gorditas, quesadillas, enchiladas, and chilaquiles. Regardless of the classifications, antojitos are one of the staples of Mexican food, and can be consumed as an appetizer, a snack, or as a full meal when eating more than a couple of these delicious "little cravings."Expand

Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander. The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs. Guacamole is sometimes prepared in the molcajete, a traditional Mexican mortar and pestle where onions, chiles, and salt are ground to a paste and added to the coarsely mashed avocados. Of course, guacamole is only as good as the avocados it is prepared with, and among the best are the nutty and creamy Hass and smooth Fuerte avocados. It is usually accompanied by corn chips, nachos or tortillas on the side, so guacamole is typically enjoyed as a dip. Regardless of its position on the table, the only important thing is to serve it fresh before it oxidizes and changes its vivid green color to a darker brown hue.Expand

Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados. Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. Poke is typically consumed on its own as an appetizer or with steamed white rice for a full meal. In Hawaii, it is available in most supermarkets and is a common dish prepared for special occasions.Expand

Queso fundido is a tasty Mexican comfort food dish that is typically served as an appetizer. It consists of pieces of chorizo, tomatoes, onions, poblano peppers, and gooey, stringy melted cheese. The dish is often prepared tableside in restaurants, where it is flambéed and presented bubbling hot in small casserole dishes. Queso fundido is traditionally spooned onto soft corn tortillas so that it could be eaten individually, as the dish is typically shared between groups of people, making it a great party food as well. It originated in northern Mexico, where it was originally prepared as a campfire dish. Nowadays, queso fundido is also popular in the United States, especially in El Paso.Expand

Cracked conch is one of the most popular Bahamian dishes – conch meat is breaded in a batter made with flour, then deep-fried until golden and crispy. The name of this dish refers to a method of tenderizing the tough, chewy meat with a meat mallet or a frying pan. These golden conch nuggets are typically paired with french fries or peas and rice. When paired with french fries, the dish is usually served on a sweet bread roll with ketchup or hot sauce on the side. It can also be consumed as an appetizer, when it is served with fresh lime juice and goat pepper sauce.Expand

Aguachile is a simple dish originating from the Mexican state of Sinaloa. It is a type of Mexican ceviche that (in its most classic version) consists of fresh raw shrimp, cucumber, red onion, lime juice, and water-pulverized chilis, giving the dish its name. Unlike most ceviches, aguachile is served immediately after coating the shrimp in lime juice, so it is very important that the shrimp is as fresh as it can be. Aguachile is commonly accompanied by avocado and tostadas, while the beverage of choice is usually beer or tequila. There are also versions of aguachile prepared with octopus and scallops, but those versions are not traditional.Expand

Tuna tartare is an elegant starter originating from Los Angeles. The dish is made with a combination of raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper. It was invented in 1984 by chef Shigefumi Tachibe at the Chaya Brasserie when a few customers came in wanting beef tartare, but one of them didn't eat beef, so the chef tried tuna, and it was an instant success. Nowadays, it's usually served as a visually attractive appetizer with crackers or toast.Expand

BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce. The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.Expand

Flaming saganaki is an American appetizer originating from Chicago's Greektown. Essentially, it's a different way of preparing saganaki – a dish that's originally from Greece, made by frying cheese in a small pan. Flaming saganaki was invented in 1968 at The Parthenon restaurant – after it has been fried, the cheese is flambéed with Metaxa or Ouzo and the flames are extinguished with a squeeze of lemon juice. The cheese used in this dish is usually sheep's milk feta, halloumi, graviera, kasseri, or kefalotyri. This appetizer is traditionally prepared tableside.Expand

Garlic knots are a traditional American type of garlic bread that's believed to have originated in Brooklyn or Queens. They're most commonly found in New York City's pizzerias. These soft and chewy knots are usually made from bread or pizza dough that's rolled and pulled into knots. The knots are brushed with a mixture of crushed garlic, olive oil, and chopped parsley, but there are many variations with additional ingredients such as oregano, butter, parmesan cheese, or black pepper. Garlic knots are served warm, accompanied by warm marinara sauce, and they're often served free of charge with large orders in pizzerias.Expand

Three Little Pigs Charcuterie is a renowned company specializing in high-quality French-inspired charcuterie, pâtés, mousses, and other gourmet snacks. Founded in 1975, the company introduced American kitchens to the art of charcuterie, with a focus on using only the finest ingredients. They offer a wide range of products, including cured meats, pâtés, foie gras, and sous-vide egg bites. Located in New York, Three Little Pigs is committed to providing customers with authentic and artisanal French-inspired delicacies, perfect for parties, special occasions, or everyday indulgence. Their products are available for purchase directly through their online store, where you can explore their curated selections and seasonal offerings.Expand

Olympia Provisions is Oregon’s first USDA-approved salumeria, dedicated to crafting premium European-style cured meats using traditional methods. Founded in 2009 in Portland, the company was born from a deep passion for authentic charcuterie, inherited by founder Elias Cairo from his father and perfected through years of training in Europe. Driven by the vision of making artisan meats without compromise, Elias gathered a team of experts and established Olympia Provisions in a small workshop inside the historic Olympic Cereal Mill building. Over the years, the company has grown into one of America’s leading cured meat producers, now operating a 34,000-square-foot production facility alongside multiple restaurants across Portland. Their philosophy is built on carefully sourcing meat from sustainable farms, using traditional curing and fermentation techniques, and incorporating only natural ingredients. Their product range includes premium salamis, sausages, pâtés, and pickled delicacies, all crafted with meticulous attention to detail and a deep respect for tradition. The quality and authenticity of Olympia Provisions’ products are recognized across the United States – they are available in gourmet shops and specialty stores, as well as through their "Salami of the Month Club" subscription, allowing cured meat enthusiasts to enjoy their exceptional products nationwide. With an uncompromising dedication to quality, rich heritage, and an innovative approach, Olympia Provisions continues to be a true symbol of artisan charcuterie, bringing the authentic flavors of Europe to the American table.Expand

Alexian Pâté is a family-run artisan company dedicated to crafting premium pâtés and mousses inspired by classic European culinary traditions. From the beginning, they have remained committed to using only natural ingredients — free from artificial additives, preservatives, hormones, or antibiotics. Their product range includes a rich variety of offerings: rustic meat pâtés, delicate mousses, and thoughtfully crafted vegetarian and vegan options. Each item is handmade in small batches, with careful attention to quality, texture, and flavor. Alexian prioritizes ethical sourcing and sustainable practices, using recycled materials and water-based inks in their packaging. As a woman-owned family business, they combine culinary excellence with a deep sense of responsibility — delivering authentic, honest products made with care.Expand

Casero Austin is a small but highly regarded charcuterie producer based in Texas, specializing in handcrafted pâtés, terrines, and other traditional cured meats inspired by European culinary heritage. Their philosophy is rooted in honoring time-honored recipes while using only fresh, locally sourced ingredients—from free-range meats to fragrant regional herbs. Every product is made in small batches, carefully seasoned and balanced to evoke the deep, authentic flavors once found on rustic tables across France and Spain. Expand