The Most Iconic Foods In America
Every state in the United States has something they love to put on their plates more than anything else. Whether that's a burger, seafood, or some other culinary creation that would make Gordon Ramsay either very proud or very angry, let's examine some of America's most beloved and iconic foods, broken down by state.
Alabama: Chicken And White Barbecue Sauce
Americans—and Alabamans—love barbecues, possibly more than Australians, and that's saying something. But Alabamans have acquired a particular taste: barbecued chicken with a white barbecue sauce. The mayonnaise-based sauce was invented in 1925 by Bob Gibson of Big Bob's Bar-B-Q in Decatur, AL.
Alaska: King Crab
Of course, no trip to Alaska would be complete without a taste of the king crab that the state is famous for. Caught in the waters of the Bering Sea and featuring prominently on The Deadliest Catch, king crab is served just about any way in Alaska: crab bisque, crab legs, buckets (seriously, three to six pounds of crab meat in a bucket), rolls, cakes, and more. If there's a way to serve the Bering Sea King Crab, Alaskans will happily do so.
Arizona: Chimichangas
Credited with creating these tiny burritos is El Charro Cafe, the oldest Mexican restaurant in the United States. The chimichanga was created by accident in 1950, when founder of El Charro, Monica Flin, dropped a massive burrito into a deep fryer—thus, a deep-fried burrito was born, or a chimichanga.
Arkansas: Fried Pickles
Invented in 1963 by a man with a nickname of "Fatman", Bernell Austin. He owned the Duchess Drive-In in Arkansas and sold the deep-fried, sliced pickles to employees of a nearby pickle plant for 15 cents for a basket of 15. Now offered everywhere in North America, deep-fried pickles even have their own festival: the Atkins Pickle Festival in Atkins, AR.
California: Avocado Toast
There's perhaps no more hipster a food than avocado toast, and though they're ridiculed for it, Californians are incredibly proud of their creation. Avocados are everywhere in California, and they're one of the most sought-after toast toppings in the state. Probably beating out butter or jam.
Colorado: Lamb Chops
As Colorado is the world's fourth-largest producer of lamb and sheep, it's no wonder that lamb chops are so high on the must-have menu for visitors. Offering a slightly milder taste than say, British lamb, Colorado's lamb chops are legendary. Best lamb in the country by a mile.
Connecticut: White Clam Pizza
If you love seafood from the east coast, then you simply must try a white clam pizza from Connecticut. Served with fresh white clams dug from the shoreline, bathed in romano cheese, garlic, olive oil and oregano, white clam pizza is an icon of Connecticut.
Delaware: Fries With Vinegar
Of course, fries with vinegar is often thought to be a British import to Delaware—and while the concept may have originated overseas, Delaware is famous for a fresh batch of beautiful golden French fries with a generous dousing of apple cider vinegar, as opposed to the traditional British malt vinegar offering.
Florida: Key Lime Pie
Nothing could possibly be more Floridian than Key lime pie. Made with limes grown in the Florida keys and topped with a gorgeous meringue. The first recipe for Key lime pie appeared in a 1933 Miami newspaper article, although the inventor of the first Key lime pie recipe remains a mystery. Key lime pie is among the South's favorite dessert, with some variation or another appearing on every menu south of Georgia.
Georgia: Boiled Peanuts
Dating back to the 18th century, Georgia's boiled peanuts were a staple in many farmer's diets—cheap, quick, and relatively nutritious, they made the perfect snack. Nowadays, they're Georgia's most famous food, especially when boiled. Similar to edamame in texture, boiled peanuts are often cooked with salt and other spices, so require no seasoning afterwards.
Hawaii: Shaved Ice
Flavored balls of ice, or "shave ice" as the locals call it, are offered with multiple flavors, such as lychee, tiger's blood, wedding cake, pickled mango, and more. Made using fine shavings of ice and syrups, shaved ice is one of the most popular treats on a hot Hawaiian day.
Idaho: Ice Cream Potatoes
"You're joking, right?" Well, yes. It looks like ice cream on top of a baked potato—gross. But the "potato" is actually made out of vanilla ice cream, topped with a large helping of whipped cream and any other toppings you might want. Idaho's ice cream potatoes were invented in the 1950s and remain hugely popular today.
LittleT889, CC BY-SA 4.0, Wikimedia Commons
Illinois: Deep-Dish Pizza
Of course, Chicago-style is one of Illinois' greatest culinary accomplishments. The crust is 1.5 to 2 inches high and can be made with almost any toppings. Traditional Chicago-style pizzas are baked in cast-iron pots specifically designed for them. The Windy City's greatest export, other than Derrick Rose?
Indiana: Breaded Pork Tenderloin
Another 'Murica food for the ages is breaded pork tenderloin in a sandwich. This iconic Indiana dish is literally one massive pork tenderloin in between a bun. The tenderloin is pounded out, breaded, then fried and served with fries or onion rings.
jeffreyw, CC BY 2.0, Wikimedia Commons
Iowa: Sweet Corn
Corn. Everything and anything corn-related is Iowa's iconic food-du-jour. Sweet corn festivals are held every summer and farmers often sell their corn from the back of their trucks at the side of the road. "Knee-high by mid-July", as the saying goes. Iowa: teeming with cornfields.
Kansas: Barbecue Ribs
You'll know when you're back in Kansas, Dorothy, because you can smell the barbecue ribs that make the Sunflower State a must-stop destination on any food tour across America. These tender, fall-off-the-bone delicacies are best enjoyed with a cold one on a hot day in Kansas' summer, maybe while admiring some sunflowers.
Kentucky: Hot Brown
Known as a "hot brown", this open-faced turkey sandwich was invented in 1926 by chef Fred Schmidt at the Brown Hotel in Louisville, KY. It's made by lathering turkey on Texas toast, slathering it with a Mornay sauce, adding sliced Roma tomatoes to the top, and then broiling it until the cheese melted. Then, to finish, one adds sliced cooked bacon. Delicious.
Louisiana: Beignets
Inspired by the French-Canadian influences of the Acadians who landed in Louisiana following the Acadian Deportation from Eastern Canada of 1755, a "beignet" is a fluffy, fried puff pastry coated in white powdered sugar. It's also served with chicory coffee. There are even restaurants in Louisiana's French Quarter that serve them 24 hours a day. Mon Dieu!
Maine: Lobster Rolls
Similar to Connecticut, Maine's "lobstah" rolls come from the fresh lobster caught off the coast of Maine and eastern Canada. A traditional lobster roll is lobster and mayonnaise, served either in a burger or hotdog bun. Everywhere does it a little different, but Maine's lobster roll shacks serve an average of 14.5 tons of lobster every season from April till October.
Maryland: Steamed Crabs
While Alaskans may like their crabs fresh and uncooked, Marylanders prefer to steam their crabs for a different texture and taste. Caught in the Chesapeake Bay, Marylanders enjoy blue crab steamed to perfection and dusted with a spice mix. You'll have to take them apart yourself—it's all part of the experience.
Massachusetts: Clam Chowder
Massachusetts' clam chowder is infamous in the eastern United States. Traditionally, Massachusetts clam chowder is served with clams, salted pork, potatoes, light cream, and a fish sauce. Although, there are more variants to the New England clam chowder than stars in the sky.
Michigan: Pasty
Known elsewhere as a "hand-pie", pasties were invented by the Cornish, who migrated from Cornwall, England to work in the copper mines of Michigan and brought their infamous clam-shell style pastry filled with beef, potatoes, and savory filling with them. Among the most famous in Michigan are those from Lawry's pasty shop in Marquette, Michigan, who began serving the Cornish delicacy in 1946.
Bobak Ha'Eri, CC BY-SA 2.5, Wikimedia Commons
Minnesota: Hot Dish
"Hot Dishes" are Minnesotan casseroles, made of chicken or beef, veggies, and cream of mushroom soup topped with Tater Tots or mashed potatoes. Cheddar cheese is an optional topping for this Minnesotan staple.
Mississippi: Biscuits
Biscuits are a staple of most American restaurants, but a favorite in Mississippi. Natchez, Mississippi is home to Regina Charbonneau, a Parisian chef with a recipe for biscuits that'll make your mouth water. Named as the Biscuit Capital of The World in 2008, Natchez hosts an annual biscuit festival to see who can create the ultimate biscuit.
Missouri: Toasted Ravioli
Imagine frying the first-ever ravioli and realizing you'd invented a new food—maybe even a new food group, depending on who you ask. Toasted ravioli is actually deep-fried, and often topped with Parmesan cheese and various spices or flavorings. In the middle, you can expect to find smoked brisket and a marinara sauce. Serve with a side of white barbecue sauce and enjoy as Missouri's favorite appetizer.
Montana: Huckleberry Ice Cream
Montana's ice cream is as legendary in the state as a bison burger. In fact, they should be enjoyed together. Created with fresh huckleberries from many a Montana berry field and served all summer long, Huckleberry ice cream is the state's claim to dairy fame.
Nebraska: Tin Roof Sundae
Another dessert on our list is Nebraska's "Tin Roof Sundae". Invented by Harold Thayer of Potter, Nebraska, this ice cream sundae is composed of chocolate ice cream topped with chocolate sauce, a scoop of vanilla ice cream, marshmallow cream, caramel, and Spanish peanuts. You'll need a spoon, possibly two, and many, many napkins.
Nevada: 3AM Steak & Eggs
There's nothing special about this one. It's simply steak and eggs at 3 am, as the name suggests. Served in the many Las Vegas strip 24-hour eateries, inside the Ellis Island Hotel and Casino, there's the Village Pub, where you'll find the best "steggs" in Nevada.
New Hampshire: Poutine
Normally, poutine would be reserved for Quebec, but New Hampshire's poutine is different—much to the chagrin of poutine puritans the world over. Dusted with fresh rosemary and Parmesan, then lathered in a sherry-enriched peppercorn gravy and truffle oil, rumor has it this New Hampshire poutine may convert a poutine puritan.
New Jersey: Disco Fries
Not wanting to be outdone by the Canadians, New Jerseyites decided they'd cover their fries in melted mozzarella and a warm gravy, except, instead of being on the bottom of the dish, the fries are placed on top of the gravy bath. It's also sometimes served with a salad. You know, for balance.
New Mexico: Frito Pie
Served in a red chili sauce, Frito Pie hails from Santa Fe, New Mexico (or Texas, if you ask the Texans). Everyone's favorite salty corn chips are served atop chili sauce, layered with ground beef, beans, lettuce, onions, and tomato. It's a messy dish, so bring a few extra napkins.
Arnold Gatilao, CC BY 2.0, Wikimedia Commons
New York: Buffalo Wings
While making chicken stock at the Anchor Bar in 1964, Teressa Bellisimo accidentally deep-fried some chicken wings and served them with a sauce, inventing the Buffalo wing. Now an American classic, Buffalo wings are a staple of football watch parties all around the country.
North Carolina: Lexington-Style Barbecue
Lexington, North Carolina (not to be confused with the city of Lexington in Kentucky), is home to the Lexington-style barbecue that uses pulled pork as its primary meat of choice, rather than chicken or beef. A Lexington-style barbecue can be had on any given summer day in the town, if you know the right people! Or, head to the Barbecue Center, which has been serving an amazing Lexington-style BBQ since the 1950s.
North Dakota: Cheese Buttons
Called "pierogies" in Poland, these are a North Dakotan take on a European classic. Dumplings stuffed with a delicious cheese are boiled with water before being served alone, or with a side. They can also be topped with cheese, scallions, and fresh sour cream, for those who want a bit more bite from their cheese buttons.
Ohio: Cincinnati Chili
A truly American dish, complete with ground beef, chili powder, kidney beans, black beans, onions and other spices. Cincinnati chili is also often laid over finely shredded cheddar cheese and slathered with hot sauce.
Oklahoma: Steak
Steak is the name of the game in Oklahoma, but none better than at Cattleman's Steakhouse in Oklahoma City. Prime beef, along with many other cuts, are available on the menu 24/7, served with breakfast, lunch, and dinner. No matter what time of day you want your steak fix, Oklahoma's Cattleman's is the place to go.
Oregon: Marionberry Pie
Marionberries were a product of Oregon State University, bred by crossing two types of blackberries to create the marionberry. The Willamette Pie Company in Salem, Oregon processes 12 million pounds of marionberries, making two gigantic marionberry pies annually.
Philadelphia: Philly Cheesesteak
Of course, the most famous sandwich in Philadelphia is the Philly cheesesteak. Invented in the 1930s by Italian-Americans Pat and Harry Olivieri, the Philly cheesesteak features thinly-sliced beef strips, with or without onions, topped with fresh Provolone or other melted cheese for the ultimate Philadelphia food experience.
Rhode Island: Coffee Milk
Did you know that Rhode Island's official state drink is coffee milk? Coffee and sugar cane syrup is whipped together with milk to create an ice cream-come-milkshake caffeine-inspired beverage. If you love a milky coffee, you simply must try a Rhode Island Coffee Milk.
Room 76 Photography, Adobe Stock
South Carolina: She-Crab Soup
The name comes from the roe (tiny eggs that come from the female crab) that's found in South Carolina's she-crab soup. Made with a bisque-style creamy sauce, the she-crab soup is among the most popular of South Carolina dishes.
Jo Anna Barber, CC BY-SA 2.0, Wikimedia Commons
South Dakota: Lefse
Made from potato, South Dakota's lefse is a Norwegian-American staple that's perfect for anyone with a sweet tooth. Resembling a rolled crepe and sprinkled with powdered sugar, lefse is most popular during Christmas among America's Norwegian communities.
AndrewHorne, CC BY 3.0, Wikimedia Commons
Tennessee: Nashville Hot Chicken Sandwich
There's plenty of legend surrounding the Nashville hot chicken sandwich—reportedly designed by a scorned lover of Thornton Prince's, the lover spiced up some of Prince's fried chicken with so much hot flavor that it turned dark red and was blazingly hot. Rumor has it that Prince enjoyed it so much that he served it to his friends and opened up a restaurant serving the Nashville hot chicken sandwich as its signature dish.
Texas: Brisket
Texas is like Mecca for foodies in the United States, but nothing could be more Texan than a brisket. While brisket can be made in any flavor, an oak-smoked hickory is a favorite in the Great State of Texas, best when barbecued for hours, low and slow. Brisket is an iconic Texas food.
Utah: Fry Sauce
Fry sauce is Utah's claim to food fame. A sauce that goes with French fries, fry sauce consists of ketchup, mayonnaise, and several secret ingredients, Arctic Circle burger chain in Utah claims to have invented the eccentric mixture in the 1950s. They now come in 16oz bottles (and you can also put them on your hotdog or burger without any judgement).
Vermont: Apple Pie
"As American as apple pie". You've heard that phrase, right? Well, Vermont is famous for many things, including its apple pie. With orchards dating back to the late 19th century, the first apple pie recipe was published in American Cookery by Amelia Simmons in 1796.
Virginia: Peanut Soup
Chicken stock, onions, and celery provide a green base for delicious chopped peanuts that make a spectacular peanut soup. Virginians practically drank the stuff during the colonial and Revolutionary War period as it was cheap, easy to make, and accessible. Now, it's the stuff of Virginian legend.
Washington: Seafood Chowder
Take a clam chowder from Massachusetts, add lobster, crab, calamari, and shrimp, and you'll have yourself a Washingtonian seafood chowder. Seafood chowders often have Washingtonians waiting around the block for a bowl of the state's delicious seafood medley.
West Virginia: Pepperoni Rolls
Created by Italian immigrants to West Virginia who needed a non-perishable lunch item, pepperoni rolls are the simplest of foods: sticks of spicy pepperoni, baked inside a warm, fresh bread roll. Some have added sauteed onions and other fancy additions, but the simplest is often the best. Pepperoni rolls are even the official state food in West Virginia.
Wisconsin: Fried Cheese Curds
Cheese curds are lumpy fragments of cheddar cheese that are gathered before the cheese is formed into blocks. Packed with a salty flavor, cheese curds are adored by adults and children nationwide. But despite being highly popular in Wisconsin, fried cheese curds began in Ancient Rome, in a dish known as Globuli.
Wyoming: Fry Bread
The Indigenous dish known as "fry bread" is a bread mixture that is deep fried in oil or shortening to make a base that can be eaten as-is, or used to hold taco mixtures of beef, lettuce, onions, and tomatoes. Fry bread is extremely popular in Wyoming and around North America, but each Indigenous tribe has slightly different takes on the classic.
Which Is Your Favorite Iconic American Food?
Let us know which is your favorite food in your state! Did we miss any on our list? Tell us in the comments below.
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