Honkman

Pasta with pesto alla Trapanese

Cottage Pie - ground beef, peas, corn, cream, mashed potatoes and parmesan

Play on Minestrone with carrots, asparagus, kohlrabi with porcini ravioli in a tomato juice, garlic, fennel seed sauce.

Orecchiette with pork sausage, kale, cannellini beans, garlic, oregano

Mbahal - Very interesting and tasty stew from Senegal, Gambia. Small amount of lamb shoulder, okra, eggplant, cherry tomatoes, black-eyed peas, jalapeño and jasmine rice cooked at different stages in a sauce made of beef broth, peanut butter, tomato paste, fish sauce, tamarind paste, All cooked to a consistency not unlike risotto- the combination of peanut butter, fish sauce and tamarind is great and addictive.

Veal Meatball Pizza with veal meatball (made from ground veal, potato and thyme), caramelized onions, olives, fresh tomato sauce, mozzarella and parmesan. Using the dough from Jim Lahey and a home oven is tasty but it is tempting to think about an Ooni Kona.

Jansson’s Temptation - Swedish casserole with potatoes, a lot of anchovies, onions and cream.

Moroccan inspired vegetable stew with eggplants, red pepper, sweet potato cooked in sauce made with ras-el-hanout, cinnamon, tahini, harissa, coconut milk, honey, sirarakhong chili (recent gift which adds a great spicy, smokey flavor), diced tomatoes and raisin - served with couscous

Looking on their menu they have “Doener gross” and “Doener big” - both are with salad and sauce - so is the “gross” German size big and the other one “American” size big ?

Yep - spring really has started here in the Bay Area

Pasta with green vegetables stew - made with asparagus, snap peas, baby frisee lettuce, celery, peas, onion, garlic, lemon zest and pancetta. Pasta wasn’t cooked separately but in the stew which gives the sauce a nice texture

Couscous salad with sautéed diced chicken breast, dates, red onion, garlic, pine nuts, feta, fresh mint, lemon thyme, cinnamon, harissa and white balsamico

Daube Provencale with Spaetzle

And let’s not forget Californios in SF

Fish stew with potatoes , dill and cucumbers cooked in a mix of vegetable broth, white wine and cream and some briefly seared cod added at the end.

Chicken Enchiladas with a sauce made from tomatillos, Anaheim chilies, onion, garlic, cilantro and chicken broth.

Soba noodles with stir-fried beef, napa cabbage and snow peas

Fettuccine with creamed spinach (using heavy cream and ricotta)

Chicken stew as a fusion dish between Germany and Thai - first made chicken stock with chicken legs , celery root, carrots, onions, juniper berries and leek. Later used the chicken stock and meat with yellow Thai curry paste, ginger, shallots, broccoli, mushrooms, butternut squash, coconut oil roasted rice and Thai basil.

Many al pastor trompos have a pineapple on top

If you explain in more detail we can help you to understand it better. At this point you claim there is confusion without showing any evidence.

There is mo real confusion but different countries use different meats (pork, lamb, beef, chicken etc) with differen “add-on on top but the same “technique” with different names

Stir fried cauliflower and tofu curry from the Myers-Chang cookbook (Asian fusion restaurant in Boston). The curry sauce was quite good and made from red Thai curry paste, Madras curry powder, light brown sugar, lime juice.

Agreed with the characteristics of Greece gyros but what you described at American gyros is unfortunately also quite regularly seen in other parts of Europe - I had such “gyros” in Spain, Portugal, italy and even back home in Hamburg perhaps 20-30 years ago some of the gyros was quite questionable.

What makes it American ?