Creole cuisine is a term used to describe the fusion cuisines created by the mixture of European, African and pre-Columbian American traditions.
In American usage, creole cuisine usually refers to the Louisiana creole cuisine centered on the city of New Orleans. The term is used more generally to refer to post-colonial regions including Brazil, Peru, Cuba, and many other islands of the Caribbean.
In Hispanic America, many creole dishes are named with the ending a la criolla, such as pollo a la criolla or colitas de res a la criolla or simply with the adjective criollo/a, as in vinagre criollo or chorizo criollo.
In French, the terms à la créole or créole are used, such as in pâté créole.