I mean, nobody says “Let’s go out for Austrian” or “Let’s pick up some Botswanan on the way home”
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Two things that aren’t the whole answer, but might help:
1. Famous *high-end* cuisine kind of requires a big wealthy ruling class, and a lot of time, to develop. French cuisine is famous because France was the biggest power in Europe for many centuries, and had centuries of employing the best chefs in Europe to develop great food. I once read about the “3 great cuisines” of the world being French, Turkish (Ottoman) and Chinese, because they were big, rich, stable kingdoms that dominated their regions.
2. Fame =/= quality, and changes depending on when and where you are. Korean food is becoming rapidly more well-known in the US, in no small part because of the global appeal of K-pop and other Korean exports. Lots of German foods are “famous” in the US simply because they’ve been integrated into standard American cuisine. Like the hamburg steak or the sausages that became hot dogs.
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