From the Louisiana gumbo’s zesty kick to the gooey, melt-in-your-mouth Chicago deep dish, American cuisine truly represents the country’s “melting pot” reputation. Let’s dive into the States’ iconic food staples!
New York Pizza
Known for its thin crust and generous amount of toppings, New York pizza is iconic for being an easy and satisfying bite.
If you’ve ever been to NYC, you probably noticed there’s at least one mom and pop pizza shop on every corner.
No frills or surprises, New York pizza is reliable. So grab a slice and fold it in half to eat in on your walk to the subway!
Louisiana Gumbo
Louisiana is known for its cajun roots. The iconic gumbo dish encapsulates the cajun flair that Louisianans love to add to their diets.
It also highlights some of the Creole influences that this part of the American south is known for, with its well-rounded mix of protein, peppers, and garlic.
Complete with a medley of spices, this dish satiates every taste bud. Cozy up with a warm fall drink, watch the leaves fall, and try some Gumbo!
Texas Barbecue Brisket
The Lone Star State has a long lasting love affair with smoked meats, and the state’s obsession with BBQ brisket is no exception.
The meat is cured in a smoker, under a combination of wood chips. This ritual can last an entire day, resulting in an unbelievably tender brisket.
The brisket is sliced thick and served with barbecue sauce, pickles, and white bread. Put on some cowboy boots and yeehaw your way down to a barbecue joint!
California Avocado Toast
This Californian treat has certainly gained popularity across the country. At its heart, it’s a piece of toast with avocado sliced or mashed on top of it.
People now add salt, olive oil, red pepper flakes, cherry tomatoes, radishes, poached eggs, microgreens, and more to make this meal fulfilling and appealing to everyone.
Avocado toast has become a popular brunch staple across the country now, and is often the brunt of many jokes about overcharging for meals!
Illinois (Chicago) Deep Dish Pizza
Chicago deep dish pizza is a testament to Chicago’s no-nonsense, hearty, culinary tradition. It doesn’t hold back on flavor or portion size.
Instead of a thin flaky crust, this pizza is almost lasagna-like, with layers of cheese and any topping you can imagine in a deep dish crust.
A slice of deep dish pizza is a slice of Chicago’s culinary heart — this is a must try for any Chicago tourist or food enthusiast.
Maryland Crab Cakes
Maryland is known for its deep love of crab and crab-related dishes. Of course, this extends to crab cakes. Trust us — they don’t fall short.
A Maryland crab cake represents the state’s commitment to quality seafood and using their natural resources from the Chesapeake Bay.
Whether you’re enjoying a crab cake in a fine dining establishment or a seafood shack along the shore, these crab cakes will make you feel at home.
Wisconsin Cheese Curds
It’s no secret that Wisconsin is known for its love of cheese and dairy. The state’s cheese curds have become a quintessential dairy delicacy in the state.
These bite-sized morsels of fresh cheese have gained nationwide popularity. You’ll often see taverns or fast food joints now offering cheese curds as an appetizer or snack!
Most commonly made with white cheddar, you can have cheese curds with any cheese you want. Try them with colby cheese or mozzarella for some extra stretch.
Georgia Peach Cobbler
We’ve all heard of Georgia peaches! Whether they’re eaten fresh, grilled, or baked into a dessert, you’ll love the juicy taste of a Georgia peach.
The Georgia peach cobbler is a southern classic. Like many southern dishes, the dish celebrates simplicity and allows the natural flavor of the peaches to shine.
Often used as a dessert after a southern summer, try this cobbler warmed and a la mode with vanilla ice cream to get a wholly satisfying sweet treat.
Philly Cheesesteaks
Pennsylvania is known for many things, but the beautiful city of Philadelphia is its crown gem! The Philadelphia cheesesteak hails from the vibrant streets of Philly.
A testament to simplicity and flavor, the sandwich is composed of thinly sliced meat on a roll. For extra flavor, ask for fried onions and peppers on top.
A cultural emblem of Philadelphia, this culinary masterpiece represents the city’s blue collar roots. This is a rite of passage for anyone visiting the City of Brotherly Love.
New Mexico Green Chile Stew
Green Chile Stew captures the robust flavors of the American southwest. Green chiles are truly the cornerstone of New Mexican cuisine.
This stew consists of slow cooked pork, diced green chiles, tomatoes, onions, garlic, and potatoes. The chiles’ smoky heat sets it apart from a standard stew.
This spice is not for the faint of heart! Every spoonful has a distinctive zing representative of New Mexican culinary culture.
Kentucky Hot Brown
The Kentucky hot brown is a beloved American masterpiece, and is one of the States’ iconic food staples. It’s open-faced, making it stand out.
This sandwich marries elegance and comfort. It starts with thick slices of turkey laid on top of white toasted bread, then broiled until crispy.
Then, for the secret ingredient, it is smothered in Mornay sauce. It is finished with crispy bacon, and sometimes a slice of tomato.
Massachusetts Clam Chowder
Massachusetts clam chowder encapsulates the coastal charm and maritime heritage of New England and represents the ultimate American food for some.
The star ingredients are tender clams, diced potatoes, and a warm broth made of cream, butter, and herbs. Onions, celery, and bacon are added for savory depth.
Clam chowder is distinguishable from other seafood chowders because of its creamy texture. It’s the perfect comfort food to warm you up while journeying along Massachusetts’ rugged coastline.
Hawaiian Poke
This culinary sensation centers around raw, cubed fish and is marinated in soy sauce, sesame oil, green onions, and sometimes seaweed, sesame seeds, or chili flakes.
This whole medley is served over a bed of rice and celebrates the simplicity and quality of the culinary culture in Hawaii.
This special dish has gained popularity across America. Seafood enthusiasts across the country now enjoy different, unique variations of poke regularly!
Tennessee (Nashville) Hot Chicken
Tennessee’s Nashville hot chicken is a fiery, flavorful Southern delicacy. This dish starts with pieces of chicken marinated in a buttermilk bath.
Before frying, the chicken is coated in a cayenne pepper paste to create a bold, spicy crust. After drying, the chicken becomes crispy and intensely flavorful.
You can eat the chicken plain or on a slice of white bread, topped with a pickle. This iconic dish embodies the soul and spirit of Nashville.
Minnesota Juicy Lucy
The Minnesota Juicy Lucy is a one-of-a-kind culinary creation that originated right in the heart of Minneapolis. It elevates the classic cheeseburger to a new level.
Instead of putting the cheese on top of a burger, the cheese is nestled within the patty and creates a gooey, molten surprise at the burger’s core.
This culinary revolution exemplifies comfort food at its finest and gives the perfect balance of savory beef, gooey cheese, and slight crunch on the exterior.
Maine: Lobster Rolls
The lobster roll is classic dish throughout New England. Each state in that region has their own variation, though Maine’s lobster rolls are especially popular.
Sure, it may have originated in Connecticut, but Maine perfected it. The sandwich isn’t heated. The lobster meat is served cold on a bun, with mayo and butter.
You can actually get a McLobster Roll at New England McDonald’s locations in the summertime. Seafood is popular in Maine, though lobster rolls are their claim to fame.
Florida: Key Lime Pie
The first iteration of key lime pies came about in the 1930s. The “Magic Lemon Cream Pie” used lemons, but it laid the foundations for its descendants.
Key lime pies originate in Florida. It wasn’t until the 1940s, about a decade after their lemony ancestor, that key lime pies got their name.
Florida was quick to claim it, toting it as their famous dessert since the 1950s. It might be the only decent thing to have come out of Florida.
Michigan: Coney Island Hot Dogs
Believe it or not, Coney Island hot dogs aren’t actually a Brooklyn creation. Contrary to what you might think, they’re named after a type of Michigan restaurant.
These restaurants were typically owned by immigrants, usually from Greece, who entered the country through New York. It’s they who invented this Detroit specialty.
Now, the Coney Island hot dog isn’t your average hot dog. They’re topped with mustard, chopped onions, and chili, though the chili can be swapped for beef sauce.
Washington: Salmon
There are lots of different species of salmon off the coast of Washington. However, some populations aren’t as plentiful as they used to be.
Chinook salmon have been dwindling in recent years, due to manmade dams blocking off their spawning grounds. As of December 2023, steps are being taken to protect them.
Humans aren’t the only species who eat salmon. The Southern resident orca population lives solely off of Chinook salmon, and have also been dying out as a result.
Colorado: Rocky Mountain Oysters
Out of all the states’ iconic food staples, this is one of the weirdest. Don’t let the name fool you: this definitely isn’t seafood.
It actually refers to bull meat. But not just any bull meat. No, rocky mountain oysters are made from one very specific part of the bull: the testicles.
If that immediately grossed you out, we don’t blame you. However, they’re usually skinned and deep fried, so you can pretend you’re eating something else.
Oregon: Marionberry Pie
If you’re not from the Pacific Northwest, you’re probably thinking: what exactly is a marionberry? They’re a cross between two blackberry types, found mostly in Oregon.
They’re tart, and were first grown at Oregon State University. They get their name from Marion County, Oregon. Basically, they’re as Oregonian as it gets.
Naturally, people make pies out of them, typically in the summertime. People like to add lemon juice to the pie’s filling, alongside sugar, to maintain that tartness.
Arizona: Chimichangas
Though chimichangas are regarded as a Tex Mex dish, they definitely aren’t exclusive to Texas. In fact, they’re thought to have been invented in Arizona!
Chimichangas are essentially deep-fried burritos. As is usually the case, multiple people have claimed to be the original inventor. Either way, they were definitely made by Mexican immigrants.
Regardless of who you believe, general consensus is that they were an experiment or accident of some sort. Good thing it ended up being so delicious.
North Carolina: Pulled Pork Barbecue
There’s a heated debate over which of two styles is best: Eastern or Lexington. To outsiders, there may not be a difference, but trust us: there is.
Both are North Carolinian. Eastern uses every part of the pig, complete with vinegar and hot pepper sauce. We admire that, actually — no waste!
Lexington uses only the shoulder. It includes tomato sauce instead of hot pepper, with chili flakes added. Many people take their favorite parts of each and combine them.
Virginia: Country Ham
A country ham is also referred to as a “Virginia ham,” though regardless of which state it’s from, it’s salt-cured. This is a traditional method of preserving meat.
Country hams have since spread throughout the south. Virginia ham has a trademark salty taste. If you can’t handle salt, you won’t be able to handle it.
People have been making ham like this since the colonial days. Back then, the pig was fed peaches and peanuts to make the meat sweeter.
Ohio: Cincinnati Chili
This chili was first created by immigrants to Cincinnati in the early 20th century. It is made of a unique blend of Mediterranean spices.
The meat is always ground beef, which isn’t that special, but the spices make it stand out. This dish uses chili powder, cumin, cinnamon, nutmeg, allspice, and cloves.
Other ingredients include spaghetti, onions, cheddar cheese, and kidney beans. The order of how those ingredients are added and presented depends on the place.
Missouri: St. Louis-style Barbecue Ribs
St. Louis-style barbecue in general uses a different cooking method than most barbecue. The meat is grilled, which helps it cook a lot faster than it would otherwise.
Other than that, what makes it really special and unique is the sauce. St. Louis-style barbecue ribs are heavy on the sauce. There’s a special sauce recipe, too.
Apple cider vinegar, brown sugar, and ketchup are combined with a bunch of different spices to create a tasty dish. The meat is also really fatty.
Alabama: Fried Green Tomatoes
Fried green tomatoes are popular in a number of states. However, Alabama’s tourist department has taken it upon themselves to claim them as their own.
That can be attributed to the 90s movie of the same name. That’s where its reputation as one of the southern states’ iconic food staples originates.
Rather than sliced and sautéed as is, the tomato slices are caked in cornmeal and breadcrumbs prior to frying. The tomatoes are unripe, which is why they’re green.
Iowa: Pork Tenderloin Sandwich
Pork tenderloin sandwiches are pretty big throughout the Midwest, though Iowa is pretty proud of theirs. Obviously, the star of this dish is the pork tenderloin.
Deep frying the pork is what separates Iowa from your run-of-the-mill pork tenderloin sandwich. In New England, for example, they grill the meat instead.
It’s also supposed to be very large and thin. You can use any number of toppings on it, like pickles, mustard, ketchup, onion, and lettuce.
South Carolina: Shrimp and Grits
Okay, so you’ve heard of grits, but have you ever thought to add shrimp to them? If you’re from South Carolina, you probably have.
This dish is most common alongside the South Carolina (and Georgia) coast. More specifically, they’re popular in a region called the Lowcountry, characterized by its marshes.
Given the amount of water they’re surrounded by, the shrimp/grits combo isn’t all that surprising. We’re not sure if we’re on board with having seafood for breakfast, though.
Nevada: Buffets
The buffet is one of the States’ most iconic food staple — even though it isn’t a food at all. Honestly, Nevada doesn’t have many specific dishes.
There’s a big difference between touristy Las Vegas and the rest of the state. Its high immigrant population means that lots of different cuisines can be found there.
Buffets are an international phenomenon, but the “all-you-can-eat” restaurant originated in Las Vegas. After paying a one-time fee, you can eat to your heart’s content.
Coming Home
Whether you’re enjoying the fiery kick of Nashville chicken or the creamy broth of Massachusetts clam chowder, you’re not simply enjoying a meal. You’re enjoying a tapestry of flavors that tell the stories of their respective states. So grab a fork, bring a hearty appetite, and embark on a delicious journey through the States’ iconic food staples!