List of regional dishes of the United States

The cuisine of the United States includes many regional or local dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States.

Regional dishes of the United States

Image Name General Region Associated regions Description
American chop suey
American chop suey Northeast New England and Northeastern United States An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese.[1]
American goulash Multiple Midwestern United States and Southern United States A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings. Some variations include cheese.[2]
Arizona cheese crisp Southwest Arizona An open-faced flour tortilla with grated cheese and sometimes additional ingredients on top, baked until both the tortilla and the cheese are crisp.[3]
Barbecue spaghetti South Memphis, Tennessee Spaghetti noodles topped with a sauce made from smoked pork, vegetables, and barbecue sauce.[4]
Biscuits and gravy South Southern United States Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy.[5]
Borracho beans Southwest Texas Pinto beans cooked with beer, pork or bacon, and spices such as onions, garlic, and jalapeño peppers. A Tex-Mex dish; the name means "drunken beans".[6][7]
Boston baked beans Northeast Boston, Massachusetts A variety of baked beans, typically sweetened with molasses or maple syrup and flavored with salt pork or bacon.[8]
Cheese straws South Southern United States A savory biscuit-like snack made with flour, butter, salt, cheddar cheese, and cayenne pepper; sometimes the dough is extruded through a cookie press before being baked[9][10][11]
Chili burger West Los Angeles Also known as a chili size. A hamburger (or cheeseburger) topped with chili con carne.[12]
Chimichanga Southwest Arizona A deep-fried burrito, usually made with a flour tortilla and various fillings such as beans, rice, cheese, and some type of meat.[13][14][15]
Chislic Midwest South Dakota Small cubes of mutton (or sometimes beef, pork, or venison), deep-fried and served on skewers or toothpicks.[16][17]
Cincinnati chili Midwest Cincinnati, Ohio A Mediterranean-spiced meat sauce used as a topping with spaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way" with one, a "five-way" with both), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s.[18]
A package of all-pork city chicken and wooden skewers, ready to be cooked
City chicken Midwest Pittsburgh, PA; Ohio; Michigan; Indiana Cubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches (10–13 cm) long), then fried or baked.[19]
Cowboy beans Southwest Southwestern United States Consists of beans and ground beef in a sweet and tangy sauce[20]
Eggs Benedict Northeast New York City The two halves of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.[21] Claims exist that it was invented at the Waldorf Hotel in New York City in 1894, and another claim is that it was first made by Edward P. Montgomery on behalf of commodore E. C. Benedict.[22]
Eggs Sardou South New Orleans Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.[23]
Étouffée South Louisiana, Mississippi Étouffée (/tˈf/ ay-too-FAY) is crawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique called smothering, with roux, Cajun spices, and other ingredients, and served with rice.[24]
Fried cheese curds Midwest Wisconsin Cheese curds that are battered and deep fried.[25][26]
Fried green tomatoes South Southern United States Unripe tomatoes, sliced, coated with cornmeal, and fried.[27]
Frito pie Southwest Southwestern United States A dish made with chili, cheese, and corn chips (especially Fritos). Additions can include pico de gallo, refried beans, sour cream, onions, rice, and jalapeños.[28][29]
Garbage plate Northeast Rochester, New York A choice of two entrees such as cheeseburger, hamburger, red hots, white hots, Italian sausage, chicken tenders, fried haddock, fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad; topped with mustard, onions, and a meat sauce of slowly simmered ground beef and spices; usually served with Italian bread and butter on the side.[30][31][32]
Goetta Midwest Cincinnati, Ohio Goetta (/ˈɡɛtə/ GHET) is ground pork or beef mixed with steel-cut oats and seasonings, formed into a log, sliced, and fried. It originated in the Over-the-Rhine neighborhood of Cincinnati.[33]
Grillades South Louisiana Grillades (/ɡrˈjɑːdz/ gree-YAHDZ) are fried or seared medallions of meat, usually beef, cooked with Creole-style vegetables and spices.[34]
Hotdish Midwest Minnesota A variety of casserole which typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup[35]
Hushpuppy South Southern United States A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball[36]
Johnny Marzetti Midwest Midwestern United States A Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef, and a tomato sauce that typically includes aromatic vegetables and mushrooms.[37][38]
Klobásník South Texas A klobasnek (meaning "sausage roll") is an American Czech savory finger food. Unlike kolaches, which are sweet and which came to the United States with Czech immigrants, klobasneks were first made by Czechs who settled in Texas.[39]
Laulau West Hawaii A traditional preparation consisting of pork wrapped in taro leaf[40]
Livermush South North Carolina A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried.[41][42][43]
Loco moco West Hawaii There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy[44]
Mission burrito West San Francisco, California A very large burrito filled with meat, beans, rice, and additional flavor-enhancing ingredients such as cheese, sour cream, guacamole, pico de gallo, or jalapeños. Typically served wrapped in aluminum foil.[45]
Natchitoches meat pie South Louisiana A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana,[46] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell
New England boiled dinner Northeast New England Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items[47]
Pasty Midwest Upper Peninsula of Michigan A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots. Usually handheld with a crispy outer crust.[48]
Pepperoni roll Northeast West Virginia and Appalachia Pepperoni baked inside a soft roll to create an easily portable snack or lunch item.[49]
Pork roll Northeast New Jersey Also known as Taylor Ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich[50]
Pudding corn Multiple Southern United States and Appalachia Also known as corn pudding. A savory, baked casserole made with corn kernels (and sometimes cornmeal), eggs, cream or milk, and other ingredients. Usually served as a side dish.[51]
Runza Midwest Nebraska and Kansas A hand-held meat pie similar to a bierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings.[52]
Scrapple Northeast Pennsylvania Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices[53]
Slinger Midwest St. Louis A diner specialty typically consisting of two eggs, hash browns, and a beef patty, all covered in chili con carne and topped with cheese and onions.[54]
Spam musubi West Hawaii A piece of grilled Spam on top of a rice ball, held together with a strip of nori. This is similar to nigiri sushi, but with Spam instead of raw fish.[55]
Spoonbread South Southern United States A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding.[56] (Pictured is spoonbread underneath a pork chop, with a side of greens.)
Steamed cheeseburger Northeast Central Connecticut Ground beef is steamed on a tray to create a juicy patty without any grease. Steamed cheese, raw onion and mustard toppings are added afterwards.[57]
Stromboli Northeast Philadelphia, Pennsylvania A type of savory turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables, and traditionally wrapped in Italian bread dough. It was invented in 1950 at Romano's Pizzeria & Italian Restaurant in Essington, Pennsylvania, by Nazzareno "Nat" Romano.[58]
Succotash Multiple New England; Pennsylvania; Southern United States A chunky dish that consists primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers.[59]
Toasted ravioli Midwest St. Louis, Missouri A dish of breaded, deep-fried ravioli, found on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood.[60]
Seattle-style Teriyaki West Seattle, Washington A comfort food originating in Seattle, it is characterized by fresh meat marinated in a sweet soy-ginger blend, grilled over an open flame, and finished with a drizzle of teriyaki sauce. Served with coleslaw-like salad and rice. [61][62][63]
Utica greens Northeast Upstate New York A dish made of hot peppers, sautéed greens, chicken stock or broth, escarole, cheese, Pecorino, breadcrumbs and variations of meat and prosciutto.[64]


Image Name General Region Associated regions Description
Alabama-style barbecue South Northern Alabama Smoked chicken or other smoked meats, with a white barbecue sauce that has a base of mayonnaise instead of tomatoes. The sauce is said to have been developed in 1925 by Bob Gibson of Decatur.[65]
Chicago-style barbecue Midwest Chicago In addition to using more conventional methods of smoking meats, barbecue chefs in Chicago sometimes utilize an aquarium smoker, which is a rectangular indoor smoker with glass sides. Rib tips and hot links are popular in Chicago.[66][67][68][69]
Hoosier-style barbecue Midwest Indiana Pork and beef slow-roasted over cherrywood, served with an apple cider and tomato based sauce.[70]
Kansas City-style barbecue Midwest Kansas City, Missouri Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.[71] It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City.[72][73]
Memphis-style barbecue South Memphis, Tennessee Typified by pork ribs, slow cooked in a pit. "Dry" ribs are covered with a dry rub before cooking, and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.[74]
North Carolina-style Barbecue South North Carolina Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based.[75][76]
Santa Maria-style barbecue West Santa Maria Valley, California Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak, and traditionally served with salsa, pinquito beans, salad, and grilled French bread.[77]
St. Louis-style barbecue Midwest St. Louis, Missouri Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.[78]
Texas-style barbecue South Texas Texas-style barbecue often uses beef (especially brisket[79]) instead of pork. There are several variations, including East, Central, West, and South Texas. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce.[80]

Breads and bread dishes

Image Name General Region Associated regions Description
Anadama bread Northeast New England A traditional yeast bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour[81]
Beaten biscuits South Southern United States A dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument.[82]
Frybread West Indigenous cuisine of the Americas Flat, fried bread with a fluffy interior and crunchy exterior, made with wheat flour, sugar, salt, and lard or vegetable oil.[83]
Hot water corn bread South Southern United States Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil.[84]
Johnnycakes Northeast East Coast, Southern United States, and Appalachia Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin.[85][86]
Parker House roll Northeast Boston, Massachusetts A bread roll that was invented at the Parker House Hotel in Boston during the 1870s.[87] It may be served as a side dish.
Pistolette South Louisiana A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches.[88]
Texas toast South Texas A type of thick-cut white bread, grilled with butter or margarine and often with garlic and other spices, and usually used as a side dish[89]

Chicken dishes

Image Name General Region Associated regions Description
Broasted chicken Midwest Wisconsin Broasted chicken is pieces of chicken that have been battered and deep-fried in a pressure cooker. The outside is very crispy and the inside is moist and juicy. True broasted chicken is chicken that has been cooked using equipment and recipes supplied by the Broaster Company.[90][91][92]
Buffalo wings Northeast Buffalo, New York Chicken wing sections (wingettes and drumettes) that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper, vinegar, and butter. Usually served with celery or carrot sticks, and bleu cheese or ranch dressing for dipping.[93]
Lemon pepper wings Southeast Atlanta Fried chicken wings that have been heavily coated in lemon pepper seasoning. Lemon pepper wings can also be served "wet", i.e. with buffalo sauce.[94]
Chicken and waffles Multiple The South and the Northeast The soul food version of chicken and waffles, popular in the South, pairs fried chicken with a breakfast waffle. The Pennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy.[95]
Chicken Divan Northeast New York City A chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel.[96][97]
Chicken Maryland South Maryland Fried chicken served with a cream gravy[98]
Chicken mull South North Carolina, South Carolina and Georgia A traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients[99]
Chicken riggies Northeast Utica–Rome area, New York An Italian-American pasta dish of chicken, rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce.[100]
Chicken Vesuvio Midwest Chicago Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish.[101]
Hawaiian haystack West Idaho and Utah A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple. Various optional condiments, such as coconut, diced bell peppers and tomatoes, and grated cheese are also often included.[102]
Hot chicken South Nashville, Tennessee A portion of breast, thigh, or wing that has been marinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper.[103][104]
Moravian chicken pie South Winston-Salem, North Carolina A savory pie containing no vegetables and filled only with chicken meat and a small amount of thickened broth. Served with hot chicken gravy on top.[105]
Springfield-style cashew chicken Midwest Springfield, Missouri Deep-fried pieces of chicken served over rice. Topped with a sauce made of chicken broth, soy sauce, and oyster sauce, thickened with corn starch. Garnished with unsalted cashews and sliced green onions.[106][107]

Desserts and confectionery

Image Name General Region Associated regions Description
Bananas Foster South New Orleans A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, then the alcohol is added and ignited as a flambé. The bananas and sauce are served over the ice cream.[108]
Beignet South New Orleans A beignet (/bɛnˈj/ ben-YAY) is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar.[109]
Boston cream donut Northeast Massachusetts A yeast-risen donut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the Boston cream pie.[110][111] It was designated the official donut of Massachusetts in 2003[112] after the Boston cream pie itself was chosen as the state dessert in 1996.
Boston cream pie Northeast Boston A cake that is filled with a custard or cream filling and frosted with chocolate[113]
Bumpy Cake Midwest Michigan A Devil's food cake that is topped with buttercream frosting and covered with chocolate ganache[114]
Chantilly cake West Hawaii A delicacy in Hawaii, dating back to the 1950s.[115] Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut.[116] This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream.[117]
Chess pie South Southern United States A simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate.[118]
Derby pie South Kentucky Derby pie is a chocolate and walnut tart in a pie shell with a pastry dough crust. It is made with walnuts and chocolate chips. The pie was created in the Melrose Inn of Prospect, Kentucky, United States, by George Kern with the help of his parents, Walter and Leaudra. It is often associated with the Kentucky Derby.[119] As the name is trademarked, the makers of similar pies have had to use a different name such as "Pegasus pie", a reference to the Pegasus Parade at the Kentucky Derby Festival, and May Day pie, in reference to the First Saturday in May, the day of the Kentucky Derby.

Doberge cake South New Orleans Doberge (/dˈbɜːrʒ/ doh-BURZH) cake is a cake with many thin layers, separated with dessert pudding (often half chocolate and half lemon), and with a glazed outer frosting.[120]
Fortune cookie West San Francisco A crisp, sugary cookie wafer usually made from flour, sugar, vanilla and sesame seed oil, containing a piece of paper inside bearing a "fortune", usually an aphorism or a vague prophecy, and typically served after a Chinese meal. Makoto Hagiwara of the Tea House in the Japanese Tea Garden in San Francisco's Golden Gate Park reportedly first served the modern version of the cookie in the 1890s or early 1900s.[121]
Frozen banana West Newport Beach, California Made by putting a banana on a stick, freezing it, and dipping it in melted chocolate. May be covered with toppings such as chopped nuts, sprinkles, sugar, and crushed cookies.[122]
Gooey butter cake Midwest St. Louis, Missouri A flat, dense cake made with yellow box cake mix, butter, sugar, and eggs, and cream cheese typically about 1 inch (2.5 cm) tall, and can be dusted with powdered sugar.[123]
Happy Cake West Hawaii A tropical cake prepared with pineapple, coconut and macadamia nuts, it is often referred to as Hawaii's version of a fruit cake.[124]
A slab of haupia
Haupia West Hawaii Haupia (/hˈpə/ how-PEE) is a dish in the native cuisine of Hawaii, it is a coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi[125]
Hot milk cake Northeast Mid-Atlantic states Has a distinctive flavor from scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately.[126]
Hummingbird cake South Southern United States A banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century.[127] The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living.
Kentucky jam cake South Kentucky and Tennessee Prepared with jam and spices mixed in the batter and is decorated with caramel icing.[128][129][130]
Key lime pie South Key West, Florida A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping.[131]
King cake South New Orleans A cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside. Eaten during Mardi Gras season.[132]
Kulolo West Hawaii A dessert made from mashed kalo (taro) corms, grated coconut meat or coconut milk, and sugar[133]
Lane cake South Georgia, Alabama, Mississippi[134] Also known as a prize cake; a bourbon-soaked layer cake[135]
Lemon stick South Baltimore, Maryland Half of a lemon with a peppermint stick in it[136]
Mississippi mud pie South Mississippi A chocolate-based dessert pie.[137][138]
Modjeska South Louisville, Kentucky A marshmallow dipped in caramel.[139]
Moravian sugar cake South Winston-Salem, North Carolina A traditional sweet coffee cake topped with butter, brown sugar and cinnamon which was popularized by Moravians in North Carolina.[140]
Needham Northeast Maine A confectionery dessert bar made from sugar, chocolate, coconut, and potato.[141]
Pecan pie South Southern United States A pie made primarily of eggs and corn syrup with pecan nuts.[142]
Salt water taffy Northeast Atlantic City, New Jersey Originally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s[143]
Shaker lemon pie Midwest Ohio and elsewhere in the Midwest A pie with a filling made with whole lemons that have been sliced extremely thin and macerated with sugar.[144]
Shoofly pie Northeast Pennsylvania A pie with a cake-like consistency, made with molasses.[145]
Snickers salad Midwest Iowa A mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl.[146]
Strawberry rhubarb pie Northeast New England, Upstate New York A sweet and tart pie made with strawberries and rhubarb, with a latticed top crust.[147]
Sugar cream pie
Sugar cream pie Midwest Indiana Often referred to as Hoosier sugar cream pie, this is the state food of Indiana. It is a single crust pie made from brown sugar, flour, butter, salt, vanilla, and cream. The Hoosier sugar cream pie is recognizable for being a shallow pie with a nutmeg dusting on top.[148][149]
Sugar on snow Northeast Vermont; Upstate New York; Quebec Also known as "tire sur la neige" (French for "pull over snow"). A candy made by boiling maple syrup and pouring it over clean snow to harden it. Popular at seasonal "sugaring-off" events where freshly tapped maple syrup is boiled and guests receive a small spoon or popscile stick to roll the still-warm maple onto.[150]
Sweet potato pie South Southern United States A pie with a filling of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg.[151]
Tarte à la Bouillie South Louisiana Tarte à la Bouillie (/ˌtɑːrt ə lə buˈ/ TART-ə-lə-boo-EE) are sweet-dough custard tarts that are part of Cajun cuisine.[152]
Toll House cookie Northeast Massachusetts A cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. Invented at the Toll House Inn in Whitman, Massachusetts.[153]
Tipsy cake South Southern United States A variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit.[154][155]
Whoopie pie Northeast Maine and Pennsylvania A baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them.[156] Referred to in some parts of Pennsylvania as a gob.[157]

Fish and seafood dishes

Image Name General Region Associated regions Description
Cioppino West San Francisco, California Cioppino (/ˈpn/ choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish.[158]
Clambake Northeast New England Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach.[159][160]
Clam cakes Northeast Rhode Island Fritter made from flour, water, baking powder, clam juice, and chopped or minced clams (usually quahogs) all mixed together, rolled into balls and deep fried.[161]
Clams casino Northeast Rhode Island A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled.[162]
Crab cakes South Tidewater, especially Maryland Crab meat and other ingredients (such as bread crumbs, milk, mayonnaise, eggs, and seasonings, particularly Old Bay Seasoning), traditionally deep-fried or sautéd, and increasingly often broiled.[163]
Fish boil Midwest Door County, Wisconsin Freshwater whitefish, potatoes, and onions are boiled in a large pot of salty water, with the fish and potatoes in wire baskets. When the fish is ready, the fish oil, which has floated to the top, is removed, traditionally with burning kerosene.[164]
Frogmore stew South Low Country of South Carolina and Georgia Frogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter.[165][166]
Hangtown fry West San Francisco, California Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.[167]
Lobster Newberg Northeast New York City, New York An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.[168]
Oysters Bienville South New Orleans, Louisiana A traditional dish in New Orleans cuisine,[169] it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs.[170]
Oysters en brochette South New Orleans A classic dish in New Orleans Creole cuisine,[171] raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed
Oysters Rockefeller South New Orleans Oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled[172]
Shrimp and grits South The South Carolina Lowcountry and other coastal areas of the Southeast Grits with cooked shrimp added, usually served for breakfast.[173]
Shrimp Creole South Louisiana Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.[174]
Shrimp DeJonghe Midwest Chicago A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry.[175]
Stuffies Northeast Rhode Island and elsewhere in New England Also known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell.[176]
Squid lū'au West Hawaii Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt.[177] (Squid lū'au is pictured at the very bottom of the image.)

Hot dogs and sausages

Image Name General Region Associated regions Description
Bagel dog Northeast, Midwest New York City, Chicago, Cincinnati A full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking.[178]
Beer brat Midwest Wisconsin A bratwurst simmered in beer and then grilled.[179][180]
Boudin South Southern Louisiana A sausage made with pork, rice, and Cajun spices.[181][182][183]
Carolina style hot dog
Carolina style South North and South Carolina A hot dog topped with chili, slaw, and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item.[184]
Chicago-style hot dog Midwest Chicago An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices, neon-green relish, celery salt, and sport peppers. Also topped with mustard, but not ketchup.[185]
Coney Midwest Cincinnati A hot dog topped with a spiced meat sauce called Cincinnati chili, mustard, diced onions, and sometimes cheese.[186][187]
Coney Island hot dog Midwest Detroit, Flint, elsewhere in Michigan A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.[188][189]
Dodger Dog West Los Angeles A 10-inch (25 cm) hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers.[190]
Half-smoke South Washington, D.C. A "local sausage delicacy"[191] that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat. The sausage is often half-pork and half-beef, smoked, and served with herbs, onions, and chili sauce.
Italian hot dog Northeast Newark, New Jersey A deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes.[192]
Jersey breakfast dog Northeast New Jersey A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg.[193]
Maxwell Street Polish Midwest Chicago A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions.[194]
Michigan hot dog Northeast North Country of New York state A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices. Optionally also topped with onions and yellow mustard.[195]
New York System wiener Northeast Rhode Island A sausage similar to a hot dog, made of veal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef.[196]
Polish Boy Midwest Cleveland A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.[197]
Ripper Northeast Northern New Jersey A hot dog that is deep-fried until the casing rips.[198]
Seattle-style hot dog West Seattle A hot dog or Polish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut.[199]
Sonoran hot dog
Sonoran hot dog Southwest Tucson and elsewhere in southern Arizona A hot dog wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.[200]
Texas Tommy Northeast Philadelphia and elsewhere in eastern Pennsylvania Invented in Pottstown, Pennsylvania, a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked.[201]
White hot Northeast Rochester, New York A hot dog made with a combination of uncured and unsmoked pork, beef, and veal. The lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.[202][203]


Image Name General Region Associated regions Description
Chicago-style pizza Midwest Chicago Deep-dish pizza, with a tall outer crust and large amounts of cheese, with chunky tomato sauce on top of the cheese instead of underneath it.[204]
Detroit-style pizza Midwest Detroit A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust, brick cheese, and toppings such as pepperoni and olives, and is served with the marinara sauce on top.[205][206]
Grandma pizza Northeast Long Island Thin-crust pizza topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic, and olive oil, cooked in a rectangular pan and then cut into squares.[207]
New Haven-style pizza Northeast New Haven, Connecticut A Neapolitan-influenced pizza with a thin, crisp crust. A "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella is considered to be a topping; a customer who wants it must ask for it.[208]
New York-style pizza Northeast New York City Pizza with a thin, hand-tossed crust that is soft and foldable but crispy on the edge. Often sold in wide, wedge-shaped slices to go.[209]
Pizza bagel
Pizza bagel Northeast New York metropolitan area The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings.[210]
Pizza puff Midwest Chicago A deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage. Can be found at some hot dog stands and casual dining restaurants.[211][212]
Quad City-style pizza Midwest The Quad Cities area of Iowa and Illinois The crust has a nutty taste, the tomato sauce is spicy, the toppings are under the cheese, and the pizza is cut into strips.[213]
St. Louis-style pizza Midwest St. Louis Pizza, often made with Provel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges.[214]
Tomato pie Northeast Trenton, New Jersey Thick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving.[215]

Potato dishes

Image Name General Region Associated regions Description
Funeral potatoes West Idaho and Utah A casserole of hash browns or grated/cubed potatoes, Cheddar or Parmesan cheese, cream soup or a cream sauce, and other ingredients, topped with corn flakes or crushed potato chips.[216]
Jo Jo potatoes Multiple Ohio, Northwest Potato wedges that are fried in the same vat as chicken,[217] or that are coated in a seasoned flour and fried.[218]
Potatoes O'Brien Northeast Boston, Massachusetts and Manhattan, New York Pan-fried potatoes along with green and red bell peppers. Its origin is disputed;[219] it has been claimed that it originated in the early 20th century[220] from a Boston restaurant named Jerome's[221] and, during the same time period, from a Manhattan restaurant named Jack's.[222][223]
Salt potatoes Northeast Syracuse, New York As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged[224]

Rice dishes

Image Name General Region Associated regions Description
Charleston red rice South The lowcountry of South Carolina and Georgia Long grain rice cooked with crushed tomatoes, small bits of bacon or smoked pork sausage, celery, bell peppers, and onions.[225]
Dirty rice South Louisiana Rice cooked with small amounts of meat (traditionally chicken giblets) which give it a dark color, along with onions, bell peppers, celery, and spices.[226]
Hoppin' John South The Carolina Lowcountry Rice cooked with black-eyed peas or field peas, chopped onion, and sliced bacon. Sometimes country sausage, ham hock, fatback, or another type of meat is used instead of bacon.[227]
Jambalaya South Louisiana A dish of rice and meat in Louisiana Creole cuisine (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices.[228]
Red beans and rice South Louisiana A dish in Louisiana Creole cuisine, it is prepared with kidney beans cooked with Louisiana Cajun spices, and often also cooked with ham and vegetables such as bell peppers, onions, and celery, served together with white rice.[229]
Rice and gravy South Louisiana Traditionally a brown gravy based on pan drippings, cooked with onions, bell peppers, celery, and seasonings, and served over steamed or boiled rice. Now often made with various types of meats.[230]


Image Name General Region Associated regions Description
Cobb salad West Los Angeles A garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette.[231] Various stories exist recounting how the salad was invented.
Crab Louie West San Francisco/Spokane Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing.[232]
Frogeye salad West Idaho and Utah A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks. Fruit, such as mandarin oranges and pineapples, are often mixed in, and it is sometimes topped with marshmallows.[233]
Michigan salad Midwest Michigan A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices.[234]
Poke West Hawaii Poke (/ˈpk/ POH-kay) is a raw seafood salad served as an appetizer in Hawaiian cuisine. It is most commonly made with yellowfin tuna, salty seaweed, and sweet onions.[235]
Seven-layer salad South Southern United States A salad with seven layers, usually composed of iceberg lettuce, peas, tomatoes, onions, Cheddar cheese, bacon, and mayonnaise. Served in a glass bowl with high sides.[236]
Shrimp Louie West San Francisco and Seattle Iceberg lettuce with Pacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, and Louis dressing; basically the same ingredients as a Crab Louie salad, but with shrimp instead of Dungeness crab[237][238][239]
Waldorf salad Northeast New York City First created between 1893 and 1896 at the Waldorf Hotel in New York City, it is generally made of fresh apples, celery and walnuts, dressed in mayonnaise.[240]


Image Name General Region Associated regions Description
Beef Manhattan Midwest Indianapolis, Indiana An open-faced sandwich of roast beef and gravy, served with mashed potatoes.[241][242]
Beef on weck Northeast Buffalo, New York Thin-sliced roast beef on a Kümmelweck roll (a Kaiser roll topped with caraway seeds and salt). The cut face of the top half of the roll may be dipped in the jus from the roast. Horseradish is usually provided for the diner to spread to taste on the top half of the roll.[243]
Cheesesteak Northeast Philadelphia Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese (generally Cheez Whiz, American cheese, or Provolone) on a hoagie roll, typically with sauteed onions and other seasonings.[244]
Chopped cheese Northeast New York City Ground beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll.[245]
Chow mein sandwich Northeast Massachusetts, Rhode Island A brown gravy-based chow mein mixture placed between halves of a hamburger-style bun.[246]
Cuban sandwich South Tampa, Florida, South Florida[247] A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread.[248][249] Medianoche sandwiches are very closely related.
Denver sandwich West Denver Also known as a Western sandwich. A Denver omelette (scrambled eggs with diced ham, onions, and green bell peppers) on two pieces of bread.[250]
Fluffernutter Northeast New England Made with peanut butter and marshmallow fluff, usually served on white bread[251]
Fool's Gold Loaf West Denver A French bread, baked and hollowed out, and filled with a jar of peanut butter, a jar of grape jelly, and a pound of bacon.[252]
French dip West Los Angeles Thin-sliced beef served on a French roll, often topped with Swiss cheese and onions. Traditionally, the bread is dipped in the beef juice that results from cooking, though it's not unusual for the jus to be served on the side.[253]
Fried-brain sandwich Midwest Evansville, Indiana,[254] Ohio River valley A sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread.[255]
Gerber sandwich Midwest St. Louis An open-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and either Provel or Provolone cheese, seasoned with a sprinkling of paprika, and then toasted.[256]
Horseshoe sandwich Midwest Springfield, Illinois An open-faced sandwich of thick-sliced toasted bread, a hamburger patty or other meat, French fries, and a cheese sauce that is somewhat similar to Welsh rarebit.[257]
Hot brown South Louisville, Kentucky An open-faced sandwich of turkey with sliced tomatoes on thick-cut toast, covered with Mornay sauce and topped with bacon, and baked or broiled until the bread is crisp and the sauce begins to brown.[258]
Italian beef Midwest Chicago A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.[259]
Jibarito Midwest Chicago A jibarito (/ˌhbəˈrt/ HEE-bə-REE-toh) is a sandwich, inspired by the cuisine of Puerto Rico, made with flattened, fried green plantains instead of bread. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato.[260]
Jucy Lucy Midwest Minneapolis A cheeseburger that has the cheese inside the meat patty instead of on top.[261][262]
Lobster roll Northeast New England A sandwich of lobster meat served in a top-loading hot dog bun.[263]
Mother-in-law Midwest Chicago A tamale in a hot dog bun, covered with chili.[264]
Muffuletta South New Orleans A sandwich on a muffuletta bread, a large, round, and light Italian bread with sesame seeds. It's filled with various meats and cheeses, usually including ham, salami, mortadella, Swiss cheese, and provolone, with olive salad spread on the bread.[265]

Pepper and egg sandwich Midwest Chicago Scrambled eggs and grilled bell peppers on French bread.[266][267]
Pilgrim sandwich Northeast New England Also known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients.[268]
Pit beef sandwich Mid-Atlantic Baltimore A sandwich of charcoal-roasted beef, sliced and served rare on a Kaiser roll.[269]
Po' boy South New Orleans A submarine sandwich on a wide piece of French bread that is crunchy on the outside and light on the inside. Popular fillings include fried seafood such as shrimp, oysters, or catfish, and the more traditional roast beef with brown gravy. Usually topped ("dressed") with shredded lettuce, tomatoes, pickles, and mayonnaise.[270][271][272]
Pork tenderloin sandwich Midwest Iowa and Indiana A large, thin pork cutlet, breaded and deep-fried, served on a bun.[273]
Reuben sandwich Multiple New York City and Omaha, Nebraska A hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread.[274] One account holds that Reuben Kulakofsky of Omaha, Nebraska invented the sandwich, and another holds that it was invented by Arnold Reuben at Reuben's Restaurant in New York City.[275]
Sailor sandwich South Richmond, Virginia A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.[276]
Sloppy joe Northeast Northern New Jersey In most of the U.S., a sloppy joe is a sandwich of ground beef and tomato sauce, with onion and spices, served on a hamburger bun. But in North Jersey, a sloppy joe is a double decker thin sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing.[277][278][279]
Spiedie Northeast Binghamton, New York A spiedie (/ˈspdi/ SPEE-dee) is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread.[280]
St. Paul sandwich Midwest St. Louis An egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.[281]
Submarine sandwich Northeast Northeastern United States Also known as a sub, wedge, hoagie, hero, grinder, baguette and other names, it originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries.[282] A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces.
Tavern sandwich Midwest Iowa Also known as a loosemeat sandwich,[283] it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.

Soups and stews

Image Name General Region Associated regions Description
Booyah Midwest Michigan, Minnesota, Wisconsin A thick soup that often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people.[284]
Brunswick stew South Southern United States A stew based on tomatoes, local beans and vegetables, and chicken in recent times; originally, small game meat such as squirrel, rabbit or opossum was used instead.[285]
Burgoo South Kentucky and Illinois A spicy stew,[286] typically using game or game birds, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. [The image at the left depicts burgoo with a side of mashed potatoes.]
Chili con carne South Texas Originated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.[287]
Clam chowder (Manhattan style) Northeast New York Clams cooked in a red broth with tomatoes for flavor and color.[288]
Clam chowder (New England style) Northeast New England A milk- or cream-based chowder of potatoes, onion, and clams.[289]
Gumbo South Louisiana A meat or seafood soup or stew thickened with okra or filé.[290]
Philadelphia Pepper Pot Northeast Philadelphia, Pennsylvania A thick stew of beef tripe, vegetables, pepper and other seasonings.[291]
She-crab soup South Charleston, South Carolina A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry.[292]
Sonofabitch stew West Western United States A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf.[293]
Vichyssoise Northeast New York City Vichyssoise (/vʃˈswɑːz/ vee-shee-SWAHZ) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Its origins is a subject of debate among culinary historians; Julia Child calls it "an American invention",[294] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[295]
Yaka mein South New Orleans A soup that combines influences of Chinese and Creole cuisine. Stewed beef in beef-based broth with noodles, garnished with half a hard-boiled egg and chopped green onions, with Creole or Cajun seasoning.[296]

Steak dishes

Image Name General Region Associated regions Description
Carne asada fries
Carne asada fries Southwest San Diego, California French fries, carne asada, guacamole, sour cream, and cheese.[297]
Chicken fried steak South Texas A breaded cutlet dish consisting of a piece of tenderized cube steak coated with seasoned flour and pan fried.[298]
Delmonico steak Northeast New York City A method of preparation from one of several cuts of beef (typically the Rib Cut) prepared Delmonico style, made by Delmonico's Restaurant in New York City during the mid-19th century.[299]
Finger steaks West Southern Idaho Small strips of steak (usually sirloin), battered with a tempura-like batter and deep-fried in oil. Typically served with French fries and fry sauce, and a thick piece of buttered toast.[300]
Pork steak Midwest St. Louis A steak made from a slice of pork shoulder; often smoked or slow-cooked with barbecue sauce.[301][302][303]
Steak de Burgo Midwest Des Moines, Iowa Usually consists of a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients[304]
Steak Diane Northeast New York City A pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York City as part of the fad for tableside-flambéed dishes.[305]

Regional dishes by region






Multiple regions

See also


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