The Northeast

Lobster Rolls

Freshly-caught lobster slathered on buttered buns, known as lobster rolls, are the simple American cuisine classic that have a cult following. While you can find lobster pretty much year-round in New England, peak lobster season runs from late summer to early fall.

Clam Chowder 

Creamy New England clam chowder can be found throughout the Northeast from Boston to Maine. Alternatively, Manhattan clam chowder, known for its signature tomato base, is based in New York City. Whichever clam chowder camp you claim, (feel free to join the throngs of agree-to-disagree Reddit users), there’s only one region where you can enjoy both.

Philly Cheesesteaks

Chipped steak topped with melted cheese stuffed into a white hoagie bun is the foundation of one of America’s most famous sandwiches, the Philly cheesesteak. While the namesake city will always wear the crown for this American dish, hidden gem cheesesteak joints can be found across Pennsylvania and throughout the Northeast. 

Gobs & Whoopie Pies

Whoopie pies, also known as “gobs” in Western Pennsylvania, are characterized by two disc-shaped cakes joined by a generous dollop of icing or marshmallow fluff. These hand-held confections are perfect with a cup of coffee or glass of milk, and come in a variety of flavors ranging from pumpkin to chocolate peanut butter.

Lobster Roll

New England Clam Chowder

Philly Cheesesteak

The South

Shrimp & Grits

Shrimp and grits as an American dish combines succulent shrimp with creamy grits in a harmonious blend of flavors and textures. With roots and influences from historically enslaved and oppressed Black and African American communities, today shrimp and grits are enjoyed for breakfast, lunch and dinner across all demographics in the deep south.

Pimiento Cheese

What do you get when you combine shredded cheese, mayonnaise, pimiento peppers, and some seasoning? The answer is pimiento cheese, a staple in southern American cuisine. Spread it, dip it, scoop it, and love it. 

Pralines

There’s nothing like a warm, fresh praline. Pralines hold different meanings in different parts of the world, but in the American south pralines are pure sugary, nutty, melt-in-your-mouth goodness.

Gumbo

If you head to southern Louisiana and the Gulf Coast, you need to try one thing: gumbo. Similar to shrimp and grits, gumbo’s origins begin with enslaved West African who introduced okra as an ingredient in North America. Today, endless varieties and schools of thought on technique and ingredients exist. So, NEVER pass up a bowl of gumbo.

Shrimp and Grits

Pimiento Cheese

Pralines

The Midwest

Skyline Chili 

Love it or hate it, we can’t talk about Midwestern food without talking about skyline chili. Sold in a can or made at home, a trademark bowl of this stuff includes a meat sauce spiced with cloves and cinnamon and often ladled atop spaghetti noodles. 

Buckeyes

Horse chestnuts, commonly known as buckeyes, are a tree nut indigenous across the Midwestern states from Ohio to Texas. The region is also home to a beloved confectionary treat of the same name and physical resemblance and can be described as a peanut butter ball of deliciousness dipped in chocolate.

Barbecue

American cuisine is synonymous with barbecue, and the Midwest is home to several smoked meat Meccas, from Memphis to Kansas City. While the argument over sauces and rubs may never end, we can all agree that you should try BBQ in every form every chance you get.

Cheese Curds

Wisconsin cheese curds are the creamy, salty goodness of your dreams. Thanks to the thriving dairy farms of the region, cheese curds in all of their varying forms (fried is our favorite) are a must-try food in the Midwest.

Skyline Chili

Buckeyes

Barbecue

Southwest

Hatch Chiles

Southwestern cuisine is all about the chiles, especially hatch chiles. Hatch chile stew, hatch chile sauce, and basically everything hatch chile is worth trying. There’s even an annual hatch chile festival in New Mexico dedicated entirely to the colorful peppers!

Fry Bread

Frybread, one of the staple American dishes of the Southwest, was born out of the adversity faced by Indigenous peoples forced onto reservations in the 1800s. Its origins trace back to the Navajo peoples and their resourceful utilization of basic rations provided by the US government during times of displacement and hardship. Despite its painful history, frybread has evolved into a symbol of resilience and cultural identity for many Indigenous communities in the Southwest region. Today, frybread is served straight up, topped, and stuffed at roadside stands, powwows, food trucks, and festivals throughout the region. 

Prickly Pear Cactus

Prickly pear cactus is an unusual American food but a must-try when traveling through the Southwest. You’ll find infused beer, cocktails, and candies; skincare products; raw salads; and more utilizing this unique cacti species.

Hatch Green Chiles

Frybread

West Coast

Geoduck

Geoduck, a large clam native to the Pacific Northwest, is prized for its sweet and briny flavor, often enjoyed raw as sashimi or thinly sliced in seafood dishes. This is probably one of the most unusual American foods on the list. If you search “what does geoduck look like” before you try it, don’t say we didn’t warn you.

Marionberry Pie

Marionberries are a specific type of blackberry found in Oregon. You can find marionberry-infused versions of just about everything, from vodka to jam, across the state, but the classic preparation comes in the form of marionberry pie. 

California Burritos

What makes a California burrito different from the rest? Healthy debates exist regarding the exact ingredients required, but most can agree that a basic California burrito contains steak, cheese, pico de gallo, and potatoes. The most famous California burrito may the “Mission style” recipe, hailing from San Diego.

Cioppino

Cioppino, a tomato-based seafood soup, is another of the many beloved American dishes reflecting cultural fusion. In the 1800s, Italian immigrants in San Francisco started stirring up pots of leftover shellfish and the rest is history. Enjoy a steamy bowl of cioppino in just about any restaurant in the Bay Area, but it’s best savored homemade and shared among loved ones.

Marionberry Pie

California Burrito