Purchase. The various ethnicities originating from the early gastronomy and cuisines of the New World, Latin American cuisine, and North American cuisine: Native Americans in the United States and Native American cuisine African Americans and Soul food. Puerto Rican cuisine Mexican Americans and Mexican-American cuisine; as well as related regional cuisines: Tex-Mex (regional Texas and Mexican fusion) Some aspects of "Southwestern cuisine". New Mexican cuisine from New Mexico and the historical region of Santa Fe de Nuevo México, and now ethnically tied to the Pueblos and Hispanos of New Mexico. Later ethnic and immigrant influence Mass migrations of immigrants to the United States came over time. Historians identify several waves of migration to the United States: one from 1815 to 1860, in which some five million English, Irish, Germanic, Scandinavian, and others from northwestern Europe came to the United States; one from 1865 to 1890, in which some 10 million immigrants, also mainly from northwestern Europe, settled; and a third from 1890 to 1914, in which 15 million immigrants, mainly from central, eastern, and southern Europe (many Austrian, Hungarian, Turkish, Lithuanian, Russian, Jewish, Greek, Italian, and Romanian) settled in the United States. Together with earlier arrivals to the United States (including the indigenous Native Americans, Hispanic and Latino Americans, particularly in the West, Southwest, and Texas; African Americans who came to the United States in the Atlantic slave trade; and early colonial migrants from Europe), these new waves of immigrants had a profound impact on national or regional cuisine. Some of these more prominent groups include the following: Albanian Americans—Albanian cuisine Arab Americans, particularly Lebanese Americans (the largest ethnic Arab group in the United States)—Arab cuisine, Lebanese cuisine Argentine Americans—Argentine cuisine Armenian Americans—Armenian cuisine Brazilian Americans—Brazilian cuisine Cambodian Americans—Cambodian cuisine Chinese Americans—American Chinese cuisine, Chinese cuisine Colombian Americans—Colombian cuisine Cuban Americans—Cuban cuisine Dominican Americans—Dominican Republic cuisine Dutch Americans—Dutch cuisine Ethiopian Americans—Eritrean Americans: Ethiopian cuisine, Eritrean cuisine in Los Angeles, Washington, D.C., Denver, New York. Filipino Americans—Filipino cuisine, Filipino-American cuisine French Americans—French cuisine German Americans—German cuisine (the Pennsylvania Dutch, although descended from Germans, arrived earlier than the bulk of German migrants and have distinct culinary traditions) Greek Americans—Greek-American cuisine, Greek cuisine, Mediterranean cuisine Guatemalan Americans—Guatemalan cuisine Haitian Americans—Haitian cuisine Honduran Americans—Honduran cuisine Hungarian Americans—Hungarian cuisine Indian Americans—Indian cuisine Irish Americans—Irish cuisine Italian Americans—Italian-American cuisine, Italian cuisine Japanese Americans—Japanese cuisine, with influences on the Hawaiian cuisine Jewish Americans—Jewish cuisine, with particular influence