Each state in the U.S. has its own culture, and with that, its own food staples. Let’s take a look at the best food from each state.
Alabama – Alabama BBQ
Lots of states have their own spin on barbecue. We can’t say which is the best, but we will say that Alabama’s sounds delicious.
The biggest difference between Alabama’s barbecue and other Southern states’ is the sauce. It’s white, and (unsurprisingly) made of mayo. Thankfully, that’s not all it’s made of.
Another key ingredient is vinegar. Everything tastes better with vinegar, so that’s a win. They also add spices, which differ from recipe to recipe.
Alaska – Alaskan Salmon
Wild Alaskan salmon has got to be the best out there. Not only does it generally taste better, it’s also more nutritious than farm-raised salmon.
Alaskan salmon generally has a meatier taste and a higher fat content. Even if you try it and it ends up not being your thing, it’s still worth a shot.
Alaskan salmon is deeply ingrained in both the local culture and cuisine of Alaska. This is for good reason, it’s delicious!
Arizona – Chimichangas
Chimichangas, like all the best American foods, were an accident. The exact origin story is disputed, but most agree that they were invented in Arizona.
El Charro Cafe in Tucson, Arizona is one such claimant. Their website says that Monica Flin created the delicacy when she dropped a burrito into a frying pan.
Phoenix’s Macayo’s Mexican Food also has special ties to the chimichanga. Their story is a little different, though — their founder’s burrito fell into a deep fryer.
Arkansas – Fried Catfish
Fried catfish isn’t just a meal, its a whole culinary experience, from the first bite all the way to the very last.
Usually served with a side of hushpuppies, fried catfish is full of depth. Not just from the fish — the seasoning and breading adds another layer of flavor.
Catfish truly embodies the state of Arkansas. It gives an incredible picture of the state on a plate — how delicious!
California – Sourdough Bread
Sourdough bread is a special baked good. The tangy and crusty bread offers a multitude of uses and is always a go-to bread option.
The state of California is well known for its culinary innovation. It’s fitting that they have such baked goods as representation of their sustainability.
Sourdough bread is especially famous in San Francisco. According to a New Scientist article, their sourdough is chewier, more flavorful, and more aerated than other types.
Colorado – Rocky Mountain Oysters
Colorado is a landlocked state – of course we’re not talking seafood. “Rocky Mountain Oysters” is just considered a more polite phrase than “bull testicles.”
To make them edible, they’re deep-fried and served with cocktail sauce. If you close your eyes and don’t think about it too deeply, it could probably taste good.
You can make them on your own, but if you’re traveling to Colorado, you’re most likely to find them in bars. They make for a good appetizer.
Connecticut – New Haven-Style Pizza
New Haven-style pizza, also known as “apizza,” is definitely…unique. Like it or not, you’ll only be able to find it in Connecticut (and at one place in Chicago).
There are some key differences between apizza and every other American pizza. If you order it plain, you’ll get tomato sauce and shredded pecorino.
The crust is chewy, too. You can order it with any number of toppings, but if you get it plain, it closely resembles a pizza soup.
Delaware – Scrapple
Scrapple is popular in Delaware’s bordering states, but Delawareans are obsessed. According to Delaware Online, you can eat it in lots of ways: pan-fried, with ketchup, etc.
So, what is scrapple? Think of a pork sausage, except shaped into a slab. That’s pretty much it. It’s supposedly an even mix of crispy and chewy.
It found its way to Delaware through German immigrants to Pennsylvania. They had their own version of the dish, called “panhas,” that Delawareans soon adopted.
Florida – Key Lime Pie
Though key lime pie might not have been invented in Florida, it remains a Floridian staple. You can find the best key lime pie in the country there.
That first sentence probably threw you for a loop, so we’ll explain ourselves. Like most of these iconic food staples, people dispute the origin of key lime pie.
Stella Parks, for instance, says that the recipe came from New York. This angered Floridians and baking nerds alike, so we don’t know if she’s right or not.
Georgia – Peach Cobbler
Even if you’ve never been to Georgia, you know they’re famous for their peaches. Peach cobbler, a decadent Southern dessert, is an extension of that.
Want to bring a bit of Georgia sunshine into your kitchen? You can! Peach cobblers, one of the best foods from the States, are super fun to make.
Boil some peaches and mix them together with sugar. Once you bake the mixture with the batter, you can eat it with a scoop of vanilla ice cream.
Hawaii – Poke
If you’re a fan of raw fish but you’re sick of sushi, try poke! This is a Hawaiian specialty that’s usually made with raw tuna, onions, and spices.
Though that’s the traditional Hawaiian way of making poke, you might be more familiar with poke bowls. These include all the ingredients above, but are served over rice.
There’s lots of poke bowl places all over the country that let you mix and match the ingredients. You don’t even need to include tuna, in those cases.
Idaho – Idaho Potatoes
Okay, maybe this is stereotypical, but come on, how could we not mention Idaho potatoes? The phrase “Idaho potato” has even been trademarked. So, what’s an Idaho potato?
It actually refers to a potato you might be familiar with — Russet potatoes. They’re only proper Idaho potatoes when they come from Idaho, according to the IPC.
Are you wondering what “IPC” stands for? It’s “Idaho Potato Commission.” Yeah, they take their potatoes very seriously over there. You can’t get potatoes like them anywhere else.
Illinois – Chicago-style Deep Dish Pizza
Chicago’s deep dish pizza makes for a formidable opponent against New York’s thin slices. It all comes down to a matter of opinion.
You do have to wonder, though: why are they so thick? It’s actually made in layers of meat, cheese, and sauce, instead of being just one, thick slice.
According to the BBC, this type of pizza is purely Italian-American. It was created by the descendants of Italian immigrants to Chicago who wanted something new.
Indiana – Sugar Cream Pie
Hoosier sugar cream pie is known for its simplicity just as much as its sweetness. According to Indy Star, Quakers first made it with their pantry staples.
You can make it with eggs, but a true sugar cream pie doesn’t even need them. Aside from sugar and cream, you’ll need butter and corn starch.
Add a pinch of salt for flavor, sprinkle the top with nutmeg, and you’re done! It’s so easy, and a great introduction to the world of baking.
Iowa – Loose Meat Sandwich
Also known as a tavern sandwich, loose meat sandwiches aren’t made with traditional burger patties. the ground beef is cooked and served as is.
They weren’t actually invented in Iowa, but that’s where they really took off. For non-Iowans, think of it like a sloppy joe, albeit a much less saucy version.
Loose meat sandwiches are typically topped with sliced pickles and chopped onions. You can get them at most diners in Iowa, and other Midwestern states.
Kansas – BBQ Ribs
This famous barbecue style is known in both Kansas and Missouri, but we wanted to give Kansas this one. If you like crispy barbecue, go to Kansas.
Their ribs are known for being much less fatty than other states’. They generally use the same barbecue style as Kansas City, Missouri.
The sauce is really where it’s at, though. Each restaurant has its own version, of course, but most of these sauces use tomatoes and molasses.
Kentucky – Kentucky Fried Chicken
You probably saw this one coming. Kentucky Fried Chicken (now known as just KFC) was actually founded in Kentucky, which is honestly a bit surprising.
It started with a guy named Colonel Sanders. Yeah, he actually existed! He sold fried chicken during the Great Depression, and eventually expanded his endeavor into a franchise.
While KFC has since expanded worldwide, the fast food empire owes its existence to the state of Kentucky. After all, it is in the name.
Louisiana – Gumbo
Louisiana gumbo has a long, culturally rich history. Its ties to the state are undoubtedly strong; in fact, it’s actually the official state meal.
Though we know it’s a Louisianian delicacy, its exact origins remain unknown. According to the Southern Foodways Alliance, gumbo’s first written mention dates back to the 19th century.
The definition of a good gumbo changes depending on who you’re talking to. Cajun gumbo tends to be thicker, while Creole gumbo is more soupy.
Maine – Lobster Roll
Lobster rolls are beloved throughout all of New England. American lobsters aren’t called “Maine lobsters” for nothing, though. It’s what the state is known for (besides Stephen King).
These aren’t too difficult to make. Some places have the process down pat, of course, but you could still recreate the dish at home.
Aside from the lobster meat, you’ll need a hot dog bun, lemon juice, and butter. Or mayo. That part’s contentious, actually. Go with what your heart tells you.
Maryland – Maryland Crab Cakes
Crab cakes are found in any coastal state. When there’s crabs, there’s crab cakes — such is the circle of life. In Maryland, though, they’re made a little differently.
Back in the day, Maryland’s crab cakes were simple. You had your local crab meat, some spices, and something to keep it all together.
However, that’s been changing. According to Washingtonian, restaurant owners started buying foreign crab meat back in 2015. It’s cheaper, but at the cost of sustainable fishing.
Massachusetts – Clam Chowder
We can’t talk about the best food from each state without mentioning clam chowder. It’s technically from New England, but Massachusetts perfected it (sorry!).
Boston clam chowder puts a unique spin on the New England regional classic. It’s a hearty soup, which usually includes crispy bacon bits and potato chunks.
Obviously, you’ll want to eat this with oyster crackers. That’s a given. But if you want to turn it up a notch, eat it in a bread bowl.
Michigan – Detroit-style Pizza
There are as many types of pizza as there are states, apparently. We can’t let Illinois and New York steal all the credit, can we?
Detroit-style pizza is pretty popular throughout the Midwest, though it was invented in Michigan. So, how does this pizza distinguish itself from its competitors?
Characterized by its thin, crispy crust, Detroit-style pizza has melted cheese along its edges. Sounds good! At least, better than New Haven apizza. Sorry, Connecticut.
Minnesota – Hotdish
A Minnesota hotdish is the food of the Tater Tot Gods. We’d be more than happy to dig in to this Minnesotan meal. Napoleon Dynamite would approve.
We know what you’re thinking: does this dish have anything other than tater tots? We’d be perfectly content if it didn’t, but it does.
Tater tots just make up the topping of the hotdish (along with melted cheese). It’s stuffed with ground beef and veggies, which differ depending on the maker.
Mississippi – Mississippi Mud Pie
This dessert’s more involved than Indiana’s sugar cream pie. If you’re a lover of chocolatey pies, a Mississippi mud pie should be next on your to-do list.
Recipes differ, of course. The chocolate never changes, though. Some people have taken to using Oreos in their pies, giving the recipe a modern twist.
You can top the cake with either cream cheese or homemade whipped cream. Either way, you’ve got to serve it with a scoop of ice cream.
Missouri – St. Louis-style Pizza
Oh, we’re not done with the pizzas. You thought we were done? You thought we’d stop with Detroit-style? Well, you’re wrong. We’re giving St. Louis-style the spotlight.
The crust is incredibly thin and crunchy. Okay, we can roll with that. But wait — they don’t use mozzarella? Apparently, St. Louis-style pizza uses Provel cheese.
This kind of cheese is used primarily on these pizzas, which is why you might not have heard of it. They’re also cut into squares for some reason.
Montana – Huckleberry Pie
No, “huckleberry” isn’t just Tom Sawyer’s friend. It’s an actual fruit! Who would’ve thought, right? well, if you grew up out West, you probably already knew that.
Huckleberries are grown mostly in the American West, and huckleberry pies are a big Montana favorite. They’re the perfect combo of sour and sweet.
Unfortunately, you can’t really make this at home. They’re hard berries to cultivate as is, especially if you don’t live in their home region.
Nebraska – Runza
This Nebraskan dish is directly influenced by Eastern European cuisine. If you’re familiar with Russian cuisine, you might compare them to bierocks — bread stuffed with beef.
Runza tend to be longer, like a baguette. You can flavor it with whatever spices or sauces you prefer. Most people like to melt cheese into it.
As far as veggies are concerned, cabbages and onions are the top contenders. You know, in case you doubted that this dish was Russian-inspired.
Nevada – Shrimp Cocktail
The shrimp cocktail is a simple hors d’oeuvres, asking nothing more from you than shrimp and cocktail sauce. So, what about this screams “Las Vegas”?
According to the Culture Trip, shrimp cocktails conquered the entertainment capital in the 1950s. Back then, it was known as a cheap, refreshing dish served at casinos.
It’s since cemented itself as a Vegas specialty. Shrimp cocktails appear on nearly every casino, restaurant, or bar menu. If you’re Vegas, you’ll come across it soon enough.
New Hampshire – Maple Syrup
New Hampshire’s got some of the freshest, sweetest maple syrup south of Canada. Vermonters might be inclined to disagree, but we wanted to give New Hampshire the win.
Wherever you go in New Hampshire, there’s bound to be a sugar shack or two nearby. Sugar shacks produce and sell maple syrup products.
Seriously, if you’re ever in the Granite State, do yourself a favor and buy a bottle of syrup. It’s their pride and joy for a reason.
New Jersey – Taylor Ham, Egg, and Cheese Sandwich
I’m kind of shocked that New Jersey has foods that they didn’t copy straight from New York menus. (I’m kidding, I’m kidding. Let’s talk about your sandwich).
According to Thrillist, this is a New Jersey delicacy. It was even named the official state sandwich in 2016. You can’t get good Taylor ham anywhere else.
The meat is grilled and eaten on a roll with egg and cheese. It sounds good! (Please don’t come at me for the first sentence).
New Mexico – Green Chile Stew
According to Whetstone Magazine, green chiles have been in Mexico since the 17th century. That’s longer than the state has been part of the U.S.!
Aside from its long history with New Mexico, the green chile has a strong culinary influence. It’s spicy, sure, but not as much as other chile peppers.
Recipes for green chile stew differ from place to place. One thing’s for certain, though: when you try it, do so in New Mexico.
New York – New York-style Cheesecake
Surprise, surprise: we didn’t say pizza! You already knew about New York pizza before reading this. But did you know about New York cheesecake?
Well…yeah, you probably did. That’s because you can find it in lots of places outside of New York. It’s a pretty popular style of cheesecake.
Characterized by creaminess, this cheesecake is light, with a crumbly, graham-cracker crust. Top it off with some fresh strawberries to make a delightful dessert.
North Carolina – Pulled Pork BBQ
North Carolina is known for their pulled pork. But there’s a little caveat. There’s a fierce in-state rivalry between two different pulled pork methods.
On the one hand, we have Eastern Carolina pulled pork. The sauce is made with vinegar, brown sugar, and a variety of spices, like pepper and cayenne.
Western Carolina pulled pork, on the other hand, is a bit different. Their sauce has many of the same ingredients, though it also includes ketchup.
North Dakota – Lefse
If you’re Norwegian, you might be scratching your head at this one. How did lefse end up on a list for the best foods from each state?
Though lefse is a traditionally Norwegian food, it’s since made its way to North Dakota. Like many American foods, this was popularized by immigrants and their families.
Lefse is a type of flatbread made from potatoes. It has a similar texture to a crepe. It’s a pretty simple food, usually served with butter and sugar.
Ohio – Cincinnati Chili
As you can probably tell from the image, this isn’t your average chili. Sure, it’s got ground beef, beans, and onions, but that’s where the similarities end.
Cincinnati chili has shredded cheese and spaghetti in addition to the more traditional chili ingredients. The order in which these ingredients are assembled varies.
You can make this at home, but you might want to save this for your next trip to Ohio. That’s where the best Cincinnati chili is made.
Oklahoma – Chicken Fried Steak
Alright, what kind of meat is this? Steak lovers will be happy to know that it’s beef. Still, what makes it “chicken fried”? What does that even mean?
Similar to country fried steak, this beef dish is breaded — just like fried chicken. So, basically, it’s the perfect union between fried chicken and steak.
The breading isn’t the only thing that makes chicken fried steak special. It’s also smothered in white gravy, usually made from bacon fat and flour.
Oregon – Marionberry Pie
This is a kind of pie you’re likely to only find in Oregon. That’s because marionberries are a uniquely Oregonian blackberry. You won’t find them anywhere else.
So, why don’t they grow in other states? It all boils down to an experiment. According to Oregon Berries, marionberries are a cross between Chehalem and Olallie blackberries.
They’re even named after Marion County, Oregon, where they were created. It’s no surprise, then, that marionberry pie is Oregon’s state pie (which is a thing, apparently).
Pennsylvania – Philly Cheesesteak
Philly cheesesteaks are the crown jewel of Pennsylvania. Unlike many other famous state delicacies, the story behind the Philly cheesesteak’s creation is relatively solid.
According to the book The Larder Invaded, Philly cheesesteaks first came about at the start of the 20th century. Pat and Harry Olivieri are credited with its creation.
The sandwich itself isn’t too complicated. All you need is a hot dog bun, steak, and melted cheese. You can go with American, but provolone’s where it’s at.
Rhode Island – Rhode Island Clam Cakes
We’re not that surprised to see clam cakes on a list of the best foods from each state. If there’s one thing New Englanders love, it’s seafood.
Clam cakes are kind of like hushpuppies, made exclusively with clam meat. There’s other ingredients, too — cornmeal is one such example — but clams are the star.
Clam cakes’ origin is disputed. According to National Geographic, someone in the 1920s claimed to be the creator, though they may date back to the 19th century.
South Carolina – Shrimp and Grits
Unless you’re from the Lowcountry, you’ve probably never thought of this shrimp dish. It’s an unusual food combination, but it’s beloved by South Carolinians.
To make the dish more flavorful, you can add cheese and bacon bits to the grits. You can really mix in anything you want, from peppers to onions.
As we’ve said, this is a Lowcountry dish. The Lowcountry is a region in the South that includes not only South Carolina’s coast, but Georgia’s as well.
South Dakota – Chislic
Chislic is the official state nosh of South Dakota. It basically consists of meat chunks on toothpicks or skewers, served with a side of Saltines.
If it sounds weirdly similar to shish kebabs, that’s not a coincidence. There’s lots of speculation as to where chislic came from, but Turkey is a strong contender.
The meat is usually deep fried before being served. The sauce and seasoning differs from recipe to recipe, but ranch and barbecue sauce are popular.
Tennessee – Nashville Hot Chicken
Eating Nashville hot chicken sandwiches isn’t just a spicy food challenge, it’s a Tennessee must. The name explains it all — hot fried chicken.
Aside from the usual ingredients, cayenne pepper and paprika are usually used to spice up the chicken. Pickle slices are also served alongside it.
Lots of people eat Nashville hot chicken on a sandwich, but it’s unnecessary. You can eat the chicken straight, so long as pickles are included.
Texas – Texas BBQ Brisket
When it comes to the best food from each state, Texas’s barbecue is a tough competitor. Apparently, the U.S. has an unusually diverse array of barbecue.
So, differentiates this from Kansas or Alabama? Well, Texas barbecue brisket has a special smoky flavor because, according to Greatist, it’s cooked super slowly over a fire.
In this case, the secret isn’t actually in the sauce. You can make barbecue sauce for it, but the true flavor lies in that unique smoky quality.
Utah – Jell-O
Apparently, Mormons in Utah love Jell-O. There’s some truth to this stereotype; Mormons are one of the biggest consumers of Jell-O in the U.S.
However, it’s not the whole truth. According to a Slate article written by Christy Spackman, who grew up Mormon, this is largely an illusion curated by Jell-O’s marketing.
Basically, Jell-O was popular with families across the U.S. in the 60s. However, since Utah had higher birth rates, they had a much larger market for it.
Vermont – Ben & Jerry’s Ice Cream
Ben & Jerry’s was born in Burlington, Vermont in the 1970s. We know Vermont has good maple syrup, but Ben & Jerry’s is “Vermont’s Finest” for a reason.
They completely changed the ice cream game. Legend has it that Ben couldn’t taste too well, and Jerry wanted to make ice cream that even he could enjoy.
When it comes to the best food from each state, Ben & Jerry’s has earned its place as Vermont’s. Even if you’re not from there, you’ve tried it.
Virginia – Virginia Ham
Virginia ham is defined by its very specific preparation process. It’s sometimes referred to as “country ham,” though the two terms are not synonymous.
Basically, all Virginia hams are country hams, but not all country hams are Virginia hams. North Carolina, for example, has their own version of a country ham.
Unlike North Carolinian country hams, Virginia hams are smoked. They are all cured for a number of months, however, and seasoned similarly when cooked.
Washington – Washington Apples
Sure, lots of states grow apples, but those aren’t Washington apples. You might be thinking, “what can be so special about an apple from Washington?”
Well, there’s a whole Washington Apple Commission, which should be a clue. According to their website, their apples are held to incredibly high standards.
The soil there, rich with lava ash, is perfect for growing apples. Washington apples are in a category of their own, above all other American apples.
West Virginia – Pepperoni Roll
You might assume from the name that these are similar to pizza rolls, but you’d be wrong. Pepperoni rolls are larger, and use longer rolls.
It’s a little more complex than just that, though. Pepperoni rolls leave much room for experimentation, though they usually include cheese and peppers.
These sandwiches (can they be classified as sandwiches?) were a working class Italian-American invention. Now, you can get the food anywhere in West Virginia.
Wisconsin – Cheese Curds
Wisconsin is known for their cheese, so of course they’d make a delicious snack out of it. Other states have their own variations, though Wisconsin’s is legendary.
What is a “cheese curd”? True to the name — well, in a way — they’re small pieces of curdled milk. That sounds gross, but they’re quite good.
Cheese curds in Wisconsin can be fried or breaded, but no matter how they’re made, they always squeak. Yes — the curds make squeaky noises while you eat them.
Wyoming – Bison Steak
Being the location of Yellowstone National Park, Wyoming has a thing for bison. They don’t have the highest population in the U.S., but they do have over 9,000.
Since Wyoming has an affinity for bison, they also have an affinity for bison steak. So, does it taste any different from regular steak?
Apparently, it’s that different from a regular cow. You might assume that it’d taste really gamey, but that’s only the case if the bison was wild.