American national cuisine developed relatively recently, and most of its main dishes are borrowed. Traditional U.S. cuisine is a distinctive mix of European, Native American, Mexican, and other ethnic culinary traditions. Moreover, national dishes in the U.S. vary from state to state: what appeals to residents of Alaska may puzzle those in California. We have prepared descriptions of several such U.S. dishes so you can understand what to expect on the menus of different states.
Boiled peanuts (Alabama). Fresh peanuts boiled in salted water until soft. The most beloved roadside snack throughout the American South.
Venison steak (Alaska). A dish originating from Inuit cuisine that is now served in Alaska’s finest restaurants.
Frybread (Arizona). Round pieces of fried dough that are very popular in Arizona and are eaten plain, with honey, or with ground beef, beans, and cheese.
Fruit smoothie (California). This drink-dessert made from blended yogurt and fruit can be found on almost any California beach.
White clam pizza (Connecticut). You can try this pizza in New Haven; it was created in the 1920s by Italian bakers who settled there.
Scrapple (Delaware). Pork trimmings are mixed with cornmeal to form a homogeneous mass that is then sliced, fried and served for breakfast or used as a sandwich filling.
Lime pie (Florida). A combination of lime juice with condensed milk and meringues, it's a specialty of many South Florida restaurants.
Coca-Cola (Georgia). Atlanta is the birthplace of this beverage, which can be called the national drink of the United States. There is a Coca-Cola museum here where you can learn all about its creation and recipe.
The Chicago-style hot dog (Illinois). Chicagoans believe the hot dog was invented during the 1893 World's Fair held in their city. To this day, Chicago still makes one of the best variations of the hot dog.
Pork Tenderloin Sandwich (Indiana). A deep-fried piece of pork tenderloin on a bun, with the edges of the meat making sure to extend beyond the edges of the bun.
Loose meat sandwich (Iowa). This sandwich made with finely chopped beef is prepared without sauce or any additions. Just meat and bread.
Popcorn (Kansas). In Kansas, popcorn is not only widely produced but also consumed in quantities that may surpass those of many other states.
Fried chicken (Kentucky). This traditional dish of well-fried chicken essentially gave birth to the world-famous fast-food chain KFC, which was founded right here in the city of Corbin.
Lobster (Maine). Lobster is considered one of the symbols of Maine due to its developed fishing industry. It is prepared very simply — boiled and dipped in hot butter.
Crab cakes (Maryland). The meat of blue crabs found off the state’s coast is prepared in many ways. But the most popular dish among both locals and tourists is crab cakes.
Clam chowder (Massachusetts). This creamy soup is very hearty and thick thanks to the addition of potatoes, oysters with their shells, and pieces of local clams.
Cherry Pie (Michigan). Michigan produces 70 percent of America's cherries, and cherry pies are great here.
Lutefisk (Minnesota). The aged, alkaline-soaked white fish is a symbolic dish for Minnesota, a state with a very rich Scandinavian heritage.
Fried catfish (Mississippi). Catfish are caught by Mississippians in the river of the same name and eaten fried or grilled.
Burnt ends (Missouri). These charred, very spicy slices of brisket, better known as barbecue in Kansas City, are especially loved and cooked with all kinds of meats in a variety of sauces.
"Oysters" Rocky Mountain (Montana). In this case, "oysters" is a euphemism. They're actually fried bull eggs, which were a favorite treat of cowboys back in the 19th century.
Runza (Nebraska). This dish is bread pockets filled with meat.
New Hampshire (Cereal Ice Cream). A mix of ice cream and muesli is a favorite summertime treat of the state's residents.
Pizza (New York). A traditional state food that serves as both an appetizer and a separate meal.
Barbecue pork (North Carolina). In North Carolina, the word "barbecue" refers to juicy, slow-cooked pork. It's chopped or otherwise shredded, dipped in a spicy vinegar sauce ("Eastern-style") or a sweeter sauce laced with ketchup ("Western-style").
Cincinnati chili (Ohio). A gravy flavored with chocolate and cinnamon and served on spaghetti with beans, cheese and onions.
Steak (Oklahoma). Oklahoma is the premier cattle state, so the meat here is the freshest.
Cheese Steak (Pennsylvania). Consisting of a crusty bun filled with juicy, thinly sliced beef, fried onions, peppers and cheese, it's considered one of the state's favorites.
Coffee Milk (Rhode Island). Milk with coffee syrup is called the state's official beverage.
Shrimp and Porridge (South Carolina). Once just a humble fisherman's breakfast, this seafood cornmeal has become a staple of the state's best restaurants.
Kuchen (Pie) (South Dakota). A pie filled with fruit or custard.
Pork Ribs (Tennessee). Memphis is home to some of America's most delicious pork ribs. You can order them "wet" (with a sweet tomato-based sauce) or "dry" (rubbed with spices).
Maple Syrup (Vermont). Syrup, which is made from maple sap, is an ingredient in a myriad of dishes, from meat to ice cream.
Rural Ham (Virginia). The unbearably salty slices of pink-brown, firm country ham are an essential part of a complete Southern breakfast.
Buffalo jerky (Wyoming).Strips of jerky are a traditional Wyoming appetizer.