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From smoky slabs of brisket in Texas to buttery lobster rolls in Maine, the USA delivers infinite local gastronomic experiences. Whether it was born in the state or perfected over generations, the USA’s varied dishes showcase what makes the country so special and such a delicious travel destination. Read on to discover our list of some of the nation’s most iconic foods (and where to find them).
Illinois – Deep dish pizza
Chicago’s answer to pizza is unapologetically excessive: a pie-like crust with an inch of height to hold in a molten mix of mozzarella, crushed tomatoes and and (often) layers of sausage. It’s the kind of pie you’ll need a knife and fork to conquer, and Lou Malnati’s – operating since 1971 – is a deep-dish institution. Buttery crust and tangy vine-ripened tomato sauce – topped with cheese, spices and pear and plum tomatoes – offers the classic Chicago experience in a wood-panelled setting that hasn’t strayed far from its retro roots.
Louisiana – Gumbo
Gumbo is a thick, flavour-filled stew influenced by West African, French and Choctaw traditions. Okra, andouille sausage, seafood and its signature dark roux base give gumbo a layered depth. It’s a symbol of Louisiana’s culture and is beloved in New Orleans. At Commander’s Palace, set in the city’s Garden District under blue striped awnings, the bowl arrives rich and aromatic, punctuated by Gulf shrimp and served with a ladle of southern hospitality.
Texas – Beef brisket
In Texas, barbecue is treated almost like a religion, and brisket is the holy grail. Slow-smoked over post oak for hours, a perfectly cooked brisket should slice like soft butter. Franklin Barbecue, helmed by pitmaster Aaron Franklin, is flavour-packed Central Texas barbecue at its best; though it draws lines out the door from dawn, the wait is worth it for meat so tender and well-seasoned it barely needs sauce.
Oklahoma – Frybread tacos
A dish with a complicated history and enduring cultural presence, frybread tacos are an Oklahoman staple. With roots in the mid- to late-19th century, they emerged as Native American tribes adapted to government-issued rations of flour, salt and lard; born of survival and hardship, frybread tacos have since become an enduring symbol of resilience. In a delicious twist on a familiar classic, dough is fried to crispy perfection in a skillet of hot oil, then topped with seasoned ground beef, beans, shredded lettuce, tomatoes and cheese. At Bedré Cafe in the Chickasaw Cultural Center, the tacos are served alongside interpretive exhibits that give essential context to the Chickasaw Nation’s story.
New Mexico – Green chile stew
New Mexico’s relationship with the small but mighty green chile is devotional, with the pepper having been cultivated in the region for hundreds of years. The Shed, housed in a 17th-century adobe building off Santa Fe’s historic plaza, serves a chile stew that’s savoury and seriously spicy, with cubes of pork, potato and garlic floating in a umami-rich broth that’s best enjoyed with blue corn tortillas.
New York – Bagels with lox
New York bagels are the stuff of legend: chewy, glossy and boiled before baking to achieve the perfect texture. Russ & Daughters is a landmark New York City institution, owned and operated by four generations of the Russ family since 1914. Their bagels are sliced and layered with silken Nova lox (smoked salmon sourced from Nova Scotia), cream cheese, tomatoes, onions and capers. The counter is open morning ’til night, a testament to the appeal of this Jewish-American staple.
Wisconsin – Fried cheese curds
Nothing captures Wisconsin’s love of dairy quite like fried cheese curds: squeaky-fresh nuggets of unaged cheddar, breaded and fried to golden perfection. At Lakefront Brewery, the curds arrive piping hot with a side of ranch and a local craft beer to wash them down.
Hawai’i – Poke
Long before poke bowls trended globally, Hawaiians were seasoning cubes of raw tuna with soy sauce, sesame oil and seaweed. At Ono Seafood, a blink-and-you’ll-miss-it storefront on Honolulu’s Kapahulu Avenue, the ahi is ultra-fresh, sliced to order and served over rice. It’s unpretentious, unfussy and unforgettably Hawaiian.
Georgia – Peach cobbler
While Georgia’s peach-growing glory has waned over the years, its signature dessert is an unassailable Southern classic. Located in the heart of Atlanta, The Busy Bee Cafe has served nationally acclaimed soul food since 1947; their authentic peach cobbler features syrupy, spiced peaches under an incredibly buttery crust. Topped with a scoop of vanilla ice cream, it’s comfort food at its best.
Maine – Lobster roll
Maine’s lobster rolls are famous, and for good reason. Forget white tablecloths – Maine’s lobster roll is a picnic of a dish, best enjoyed by the Atlantic Ocean, where cooler waters guarantee a sweet and tender dish. At Eventide Oyster Co., the traditional toasted bun is swapped for a pillowy steamed bao – a soft vessel for lobster meat dressed in rich brown butter.
California – Mission-style burrito
Born in the Mission District in the 1960s, this oversized burrito is a California icon, foil-wrapped and tightly packed with grilled meat, beans, rice, cheese, salsa and guacamole. At La Taqueria, there’s a cult-like devotion to the restaurant’s no-rice rule; their carnitas (braised, pulled pork) burrito is consistently ranked among the best in the country.
Alaska – King crab legs
Cold Alaskan waters yield some of the world’s most prized shellfish, and king crab legs are the state’s culinary crown jewel. At Tracy’s, perched right on the Juneau waterfront, the legs arrive steaming hot and absurdly large, served with garlic butter, crusty bread and drawn-out awe.
Pennsylvania – Philly cheesesteak
The cheesesteak is Philadelphia’s calling card – thin-sliced fried ribeye, onions and melted cheese (often Cheez Whiz, a type of processed cheese sauce, though provolone has its purists) tucked into a crusty Italian roll. An integral part of Philadelphia’s culture, the Philly cheesesteak is credited to a Philadelphia hot dog stand owner in the 1930s. A culinary legacy ever since, head to John’s Roast Pork, a modest shack that’s been quietly perfecting the formula since its creation, with deliciously charred meat and bread baked fresh daily.
