I never met a cuisine I didn’t like. There may be an individual food item I don’t care for, but I’ve found something to love about just about every ethnic/national/whatever grouping as a whole.
One seasoning I don’t like is cilantro. I have difficulty eating things with cilantro in them. Take that out and I’ll like what I’m eating.
Well, I’ve had cannolis at more than one restaurant here in DFW, and have had them at at least one (very good) NYC-style pizza place.
Muffulettas are a sandwich that emanated from New Orleans here, I’m surprised to find that the NO version seems close to the Sicilian version, according to Wikipedia. I’d always considered that sandwich to be from Louisiana, live and learn.
I don’t equate BBQ with Southern cooking. BBQ is its own category.
And I’ve been to more than the touristy places down south. I’ve been to the authentic hole in the wall places going years back through vacations and such. And I’ve eaten homemade with my brother’s family. And I’m sorry, Southern cooking is only relentlessly okay. I recognize that this is my personal opinion, but nobody’s grandmother is going to change my tastes.
Back up the truck.
The South is a rich and varied place. Despite the stereotypes, you’ll find plenty of Southerners who are politically progressive, who work actively against racism and homophobia, who support a strong social safety net. There are a lot of Southerners who are brilliant technologists and others who are quickwitted wordsmiths. Not all of us watch football or basketball. Some of us are even skinny.
But barbecue? That’s the one thing we all agree on. Every one of us believes that our region’s barbecue is the best, and those of us in North Carolina have the added privilege of being 100% right about the subject.
Barbecue is every bit as much Southern cuisine as biscuits or grits.
Vietnamese Pho.
What do I win?
It’s a little further South than you may think, since barbecue originated in the West Indies.
Claiming that barbecue is Southern cuisine is like me claiming steak dinners are Chicago cuisine because Chicago used to be famous for its Stockyards.
You know there’s Western barbecue too, right? Mongolian BBQ? Brazilian BBQ? Australian Barbie? Kansas City? How is Kansas City southern?
The South may be famous for barbecue, but barbecue is not Southern cooking. It’s universal.
Not good BBQ. That’s limited to North Carolina and parts of Texas. 
And that was how the world ended. Not with a Trump presidency, North Korean nukes or an asteroid strike, but because some random asshole on the internet pontificated about BBQ.
The style of barbecue developed in the US is quite distinct from the barbecue in the West Indies and elsewhere. I’ve certainly not found it to be universal (all those other types of “BBQ” you mentioned are not what I consider barbecue for the purposes of this discussion, minus KC and possibly Western barbecue if I knew what that was), and I would certainly consider it part of Southern Cooking. I mean, yeah, there’s an indigenous form of Chicago barbecue that focuses on rib tips and hot links, but that came up from the Mississippi and southern tradition. It’s Southern barbecue established in Chicago.
I eat pretty much anything, and have tried to sample as many world cuisines as I possibly can, but there are two that I wouldn’t ever want to live off:
Middle Eastern/Mediterranean. It’s not bad, but none of it really excites me.
Middle American cooking isn’t so much a cuisine as it is a crime against humanity.
Now, now, it’s not all bad. I mean, we’ve got pork tenderloin sandwiches and more sausages than you can shake a stick at. It’s not all hot dishes/casseroles! And Barberton fried chicken, developed by Serbian immigrants and deep fried in lard like it God intended! (OK, these are all pretty derivative.)
Some of that stuff can be very good if you make it with fresh ingredients. Check out Jane & Michael Stern’s cleverly-titled book SQUARE MEALS.
My “Ironic Tuna Noodle Casserole” is deelish.
Does spicy-hot food count as cuisine? Because regardless of its origins, I do not like any kind of hot food - spare me the peppers, chilis, seasonings that set the mouth aflame. In fact, I’m not too crazy about heavily-seasoned foods anyway. If I’m going to have a steak, I want to taste the steak, not the mixture crusted on the outside.
I’ve learned to take teeny-tiny tastes, even when someone assures me “It isn’t hot” - well, maybe not to you! My husband will insist something isn’t hot, and I’ll have steam coming out of my ears and tears streaming down my fact.
I haven’t tried all kinds of cuisine, but as long as there’s a benign offering, I’ll give it a try. Probably. As long as it doesn’t look weird or smell weird. OK, yeah, I’m a little picky.
Barbecue not “Southern US?” An odd perspective indeed.
Not only is barbecue extremely popular through much (can’t speak about all) of the South, but the various *styles *of barbecue within the region are extremely popular–and there is much debate over which is the best. My father was an enthusiastic proponent of the vinegar-based-no-tomato Eastern North Carolina style, and was quite scornful of the very different Memphis style. Then there’s Augusta (GA) style, and the mustardy flavor common in parts of South Carolina, and the mutton-based stuff popular around Owensboro, KY…
I don’t know anything about West Indies barbecue, but I doubt it is exactly like any of the particular sub-regional styles mentioned in the previous paragraph. It certainly can’t be like all of them at once. At any rate, it doesn’t matter where something originates; what matters is where it’s eaten, and what form–and importance–it takes on in those parts.
(I had a guidebook once to…the Carolinas, I think it was. The author, trying to explain for his readers just how important barbecue was culturally and cuisinically in his part of the country, told a story about his brother deciding to become a vegetarian. “What about barbecue?” the author ventured, finding it hard to imagine his brother abandoning such an important dish in the pursuit of pretty much anything. “Oh, barbecue’s a vegetable,” the brother explained.)
No one has mentioned Mexican, which is extremely popular. For the most part, I don’t care for it. I hate cilantro. I’m happy with a Taco Bell taco.
Korean–too heavy
Japanese–it’s been said that the fancier it gets, the worse it is to most American tastes. The simple stuff is good, like gyoza, yakitori, udon noodles.
Greek–agree with the poster who doesn’t like it. Gyro is all I like.
Hawaiian–Yucch. Luau food is not to my liking.
Jewish–Deli sandwiches are great, everything else sucks.
Own it. Grew up on Middle American cooking. I stand by my condemnation.
Now, few cuisines are all bad, to any consumer. Even pre-de-colonization British cooking had fish & chips and Toad in the Hole. But taken as a whole some cuisines are just dismal. The OP has just prompted us to argue about which ones. And the argument gets so heated because the stakes are so low. 
Wasn’t trying to change your mind, just airing my own opinion. That menu you linked to would not entice me to eat there. It sounds like tourist food. But it’s not the world’s most exciting cuisine, I’ll grant you.
About some others: most food suffers when it’s not freshly made, particularly Asian food IME. Steam tables have ruined many a dish for a lot of people. Indian food, in particular, seems to suffer when it’s not made to order, but rather reheated in a microwave. Chinese, also.
I’m not a fan of Mexican food the way most US restaurants prepare and serve it. It almost always arrives at the table as a plate full of refried glop covered with melted cheese, next to some dried out red rice, canned pinto beans, and whatever main you ordered. The addition of guac and sour cream really doesn’t help. Contrast that with what you find in New Mexico, some of which is really a hybrid dish, but BAM! as the man says.
Pretty much all cooking is from somewhere else. Just because fried chicken wasn’t originated in the South doesn’t mean it’s not part of Southern cuisine.
Of course I know there are other styles of barbecue. It would be absurd to say that BBQ isn’t part of Mongolian cuisine, just as it’s absurd to say it’s not part of Southern cuisine.
But pulykamell is right: Southern BBQ is qualitatively different from that of other regions (just as Mongolian, Kansas City, Australian are). He doesn’t mention that NC-style pulled pork with spicy vinegar sauce is the best in the world, but that’s probably because it’s too self-evident a point to belabor.
Yeah, if scabpicker is looking for spicy or well-spiced, he’s not going to get it in German or really most Central European cuisine. But I don’t think that’s a bad thing. Most of that type of food (and I grew up on Polish and lived with Hungarian food as well for a number of years) doesn’t need more than salt and pepper, and maybe a flavorful fat like lard or bacon. But, like I said, I grew up with that food, and I like the meat-and-starch simplicity of much of it (and it gets even more meat-and-starch as you head into Slovakia and up to Lithuania, where it feels like every dish is based on potato or a dumpling of some sort. With bacon, of course. And sour cream.) On the other hand, I love the spicy and well-spiced cuisines you get in Asia, as well. Variety is good. As much as I love a blazing hot gai pad krapao (Thai holy basil chicken), it’s every bit as good as a simple weinerschnitzel served with boiled or mashed potatoes (or, better yet, a jaegerschnitzel with spaetzle.)