The establishment of the United States as the ‘land of opportunities’ brought the emigration of a lot of people from different countries to the North American territory, in pursuit of a better life. People from each country brought with them their culture, their language, and their gastronomy; and, given the country’s economic model and language, they had to adapt. This country, whose gastronomy was essentially non-existent, started to appropriate these countries’ gastronomies, resulting in fast food chains and food variations that became more and more bizarre and removed from the initial product, while also exploiting those cultures solely for profit. Italy, China, Germany, Mexico or Ireland are the clearest examples of this phenomenon: they traveled to the USA looking for opportunities or escaping from misery, and they ended up being part of the North American pseudo-culture. On the other hand, the Spanish migrated to other countries across the Atlantic, such as Argentina or Cuba, where the emigrants’ culture didn’t make the same impact as it did in the United States.   With this reflection, my question is: What would have happened to Spanish gastronomy if it was ‘americanised’? Or, what would Spanish fast food chains be like?