America is the land of reinvention. Pizza, Lasagna, Parmesan served here have tenuous ties to Italy & only really originate from a few areas south of Rome.
So called Jewish delicatessen including bagels & smoked meats find their origin in Poland & Russia and Latvia, Lithuania, Romania. The first time a relocated German or Austrian Jew has pastrami is in the US and Canada. And until people visited Israel, who knew from Falafel?
The same holds true for Mexican, Indian, Pakistani and SE Asian cuisine.
From the time Chinese arrived in the US, restaurants catering to non-Chinese. created easy to understand dishes. Most Chinese dishes favored were from the Pekinese or Mandarin side of the menu. After travel to the Orient became popular Mongolian, Szechwan & Hunan dishes were added to the bill of fare. When I went to Singapore for a week, I worked my way through China's provinces and Malaysia.
The Japanese experience was typical; sukiyaki, teriyaki, hibachi presaged sushi, sashimi and bento boxes.
The only cuisines that crossed the two big oceans intact, more or less, were Great Britain(includes Scotland & Ireland) and Western Europe but even those cuisines were adapted for local palates. (Name me a pre 1980 French Restaurant that didn't serve Coq au Vin or a German place without Schnitzel & Bratwurst