America is known for inventing some of the world’s most delicious fast food dishes – but when it comes to the nation’s culinary creativity, hamburgers and hot dogs are just the tip of the iceberg. From steaming bowls of Cincinnati chili to the East Coast’s fully loaded Italian sandwiches, not forgetting classic desserts like Key lime pie, we've rounded up the most legendary dishes created across the country.

Click or scroll through our gallery to discover the niche local delicacy or much-loved classic dish you need to try in each American state.

Our selections are based on genuine user reviews, awards and accolades, and the first-hand experience of our team. They're also regularly checked and updated.

This old-timey coconut and bourbon–filled Southern layer cake couldn’t be any more Alabama – it even features in Harper Lee's classic novel To Kill A Mockingbird. It was invented in the late 19th century by Clayton home cook Emma Rylander Lane, who won first prize for her creation at a county fair in Columbus, Georgia, and went on to publish the recipe in her own cookbook. Over the years, Southern cooks have experimented with many variations on the recipe, but it usually features layers of white sponge cake sandwiched together with a filling of bourbon-soaked pecans, raisins, and coconut. For a taste of the best, try Bottega Café in Birmingham, which serves a lighter twist on the classic recipe: a coconut-pecan cake.

A quintessential dish of Alabama’s Gulf Coast, this exotic-sounding salad was created in 1947 by restaurateur William Bayley, Sr, the owner of Bayley's Steak House, located near Dauphin Island in South Alabama (it's since closed). The dish consists of lump blue crab meat and diced white onions marinated in oil, apple cider vinegar, and salt and pepper, and remains a regional delicacy to this day, available at seafood restaurants like Felix's Fish Camp in Spanish Fort.

Alaska’s indigenous people have a unique type of frozen dessert called akutaq (also known as Eskimo or Alaskan ice cream) that’s traditionally made by whipping fat or tallow (rendered suet) together with berries, snow, and whatever local flora and fauna is available – occasionally pieces of meat, or even fish. Due to its foraged nature, the centuries-old dish is the kind that families tend to make at home, so it isn’t commercially available. But if you’re lucky enough to try the dish, it’s unforgettable.

Essentially a deep-fried burrito, this staple of Tex-Mex food has its roots in Arizona and was actually created by accident at a Mexican restaurant in the state. Though historians disagree over precisely where it happened, the most likely story dates back to 1922, when cook Monica Flin, the founder of Tucson restaurant El Charro, dropped a burrito into the deep-fat fryer by mistake. She was about to swear but. because young children were around, she yelled "chimichanga!" instead. The historic spot still serves the dish today.

This Arizona tavern favorite is a simple but tasty treat, consisting of an open-faced flour tortilla covered in shredded cheese and broiled until bubbling. Cheese crisps are served as appetizers at many Tucson-area Mexican restaurants but are rarely found outside the state. El Minuto Cafe is said to make some of the city’s finest, topping its cheese crisps with everything from chorizo and shredded beef to green chile and guacamole.

Cheese dip is a local obsession in Arkansas. It's so popular, in fact, the state holds an annual World Cheese Dip Championship – and there's even a cheese dip trail, taking in must-visit restaurants like Heights Taco & Tamale and Stoby’s. Historians say Arkansas’ signature cheese dip was invented at the Mexico Chiquito restaurant in North Little Rock in around 1935. These days it’s on the menu almost everywhere, as a topping for fries and nachos, or as a simple appetizer with tortilla chips.

A salty, snappy dill pickle battered and fried to crispy perfection – this fried treat may not be for everyone, but we (along with many others) think it’s ingenious. Fried pickles first appeared on the Arkansas culinary scene in the early 1960s and, while its exact origins are sketchy, it’s generally agreed that it was Bernell ‘Fatman’ Austin who popularized the dish when he started serving it at the Duchess Drive-in in Atkins, in around 1963. The restaurant has long since shuttered, but the dream is kept alive at the annual Atkins Picklefest, where Fatman's family still fries up thousands of pickle slices for hungry visitors each year.

San Francisco’s answer to bouillabaisse, this hearty Italian-American fish stew is traditionally made with the catch of the day, and could typically include clams, mussels, shrimp, Dungeness crab, and halibut, all cooked in a rich tomato and white wine broth. Cioppino was developed in the late 1800s by Italian immigrants who fished off San Francisco’s Meiggs Wharf, and it later became a staple as Italian restaurants popped up in the city. For a really authentic rendition of the dish, head to Cioppino's, an old-school, checkered-tablecloth joint on Fisherman's Wharf.

One of America’s most famous salads, this hearty dish was invented in 1938 by restaurant owner Bob Cobb, when he cobbled a few leftovers together one night after service at the Brown Derby in Hollywood. Lettuce, tomatoes, chicken, bacon, avocado, a hard-boiled egg, and blue cheese all got tossed with a vinaigrette dressing, and it was so delicious that Bob put it on the menu. In restaurants, it's traditionally presented with all the ingredients laid out in neat rows on a plate, or in a bowl. The Brown Derby is long gone, but the Beverly Hills Hotel’s Polo Lounge does a famous variant called the McCarthy Salad, made with beets and Cheddar.

California’s signature sandwich is a delicious tangle of sliced roast beef, Swiss cheese, and onions on a French roll, accompanied by a bowl of beef broth to dip it into (some joints also dip the bread and/or meat in the gravy). It was invented in LA at one of two historic spots – Phillipe's or Cole's, depending on who you ask – and you can still drop into either place for a world-class bite. At Phillipe's, you can have your sandwich single dipped, double dipped, or wet – which means it gets a thorough dunking in meat juices. Meanwhile, Cole's popularized the idea of serving a pot of gravy on the side, for dipping.

The California roll has quite an enigmatic history, with many chefs laying claim to its invention. The most common story credits the dish to Ichiro Mashita, a sushi chef at LA's Little Tokyo in the 1960s. He apparently came up with the idea of making a sushi roll with rice on the outside to appeal to American diners, who were not used to the taste and texture of raw fish or seaweed at the time. Another LA chef, Ken Seusa, also claims to have invented the California roll while working at the Kin Jo sushi restaurant. Whatever the story, you’ll find great California rolls all over the city, though sushi market Yama Seafood is said to make some of the finest.

Colorado’s legendary fast food dish is a hefty pizza with a distinctive thick, honey-sweetened crust that's purpose-built for holding the maximum amount of sauce, cheese, and toppings. Historic Idaho Springs restaurant Beau Jo's pioneered what's known as Colorado-style pizza in 1973, and this cozy spot remains the top place to indulge in these gigantic sharing pies, which are classically served with a side of honey for dipping and drizzling.

Unlike regular burgers, which are usually seared in a pan or on a hot griddle until caramelized, Connecticut’s unique steamed cheeseburger is cooked using steam alone. While this technique may not sound (or look) very appetizing, fans say it makes for a remarkably juicy and tender patty. The home of this fast food delicacy is Ted’s Restaurant, a hole-in-the-wall joint in Meriden, which has been cooking the burgers to the same recipe since 1959.

Said to be America’s original pizza, tomato pie is quite different from the cheese and topping–loaded ones we’re used to. Versions of the dish are made in hotspots like Philadelphia and Utica. But the original comes from New Haven, where tomato pies (also known as apizza or plain pies) consist of a thin, charred and chewy crust topped with tomato sauce and a little grated pecorino. The dish was invented in 1925 at the city's Frank Pepe Pizzeria, where owner Frank Pepe started selling his tomato pies from a pushcart to immigrant factory workers. These days, Pepe's has grown to be a small family-owned chain, with 16 branches in seven states.

Is it a calzone or a stromboli? The Nic-o-boli is actually a bit of both, consisting of pizza dough stuffed with ground beef, pizza sauce, and a secret cheese blend. The signature dish at old-school, family-run pizza joint Nicola Pizza in Lewes, the Nic-o-boli was invented in 1972 as a filling dish for staff to eat behind the scenes. It was so delicious that owner Nicholas Caggiano trademarked it and began selling his new creation over the counter. Apparently George H.W. and Barbara Bush were big fans of the dish, and even had Nic-o-bolis shipped to them at the White House.

The cities of Miami and Tampa have a friendly rivalry about who makes the best Cubano or Cuban sandwich. It's said to have originated in cafés catering to Cuban workers in Tampa or Key West in the late 1800s or early 1900s; Cuban expatriates later brought it to Miami, where it quickly became the city's quintessential dish. A delicious combination of ham, tender roast pork, melted Swiss cheese, pickles, and mustard, toasted between buttered slices of crunchy Cuban bread, it’s a classic for a reason. Versailles in Miami or Tampa’s Columbia Restaurant are both amazing historic spots to try it. 

A heady mix of fragrant Key limes, egg yolks, and sweetened condensed milk, Key lime pie is synonymous with the Sunshine State. There are many stories and legends surrounding Key lime pie, but the most famous credits the invention to Aunt Sally, a cook who concocted the dessert when working in the kitchen of self-made millionaire William Curry in the late 19th century. Key West has many bakeries dedicated to the sunny dish, including Kermit's Key West Lime Shoppe and Old Town Bakery, which both come highly recommended. 

This hearty Southern hunter’s stew is a riot of flavor. Traditionally, it would have been made with tomatoes, local beans, vegetables, and small game meat such as squirrel or rabbit, though today this is almost always replaced with chicken or pulled barbecued pork. Its exact origins are unknown, though both the city of Brunswick in Georgia and Brunswick County in Virginia claim it was invented there. Either way, you can taste exceptional renditions at barbecue spots all over the state, including Willie Jewell's Old School Bar-B-Q, which apparently makes the best in Brunswick.

Hawaiian cuisine is generally quite light and fresh, but its signature fast food is a calorie-laden delight consisting of white rice topped with a hamburger, fried egg, and brown gravy. Apparently it was dreamed up in 1949 by Richard Inouye and his wife Nancy, owners of the Lincoln Grill restaurant in Hilo, at the request of a group of teenagers from a local sports club, who asked for a cheap and filling meal. It soon gained a local following, named ‘loco moco' after one of the teenagers' nicknames, due to his daredevil play on the football field. To try the state’s best, head to Cafe 100 in Hilo; there are around 15 delicious types on offer, topped with everything from Spam to grilled fish.

This native Hawaiian dish has surged in popularity across the US in recent years, but its roots go back to a time when native islanders would rub sea salt, seaweed, and a traditional salty condiment called inamona into their freshly caught fish. Poke means to slice or cut and, to make it, cubes of raw fish (usually ahi tuna) are dressed with soy sauce, sesame oil, seaweed, and scallions. Its more recent incarnation, the poke bowl, comes with sushi rice and various sliced veggies, and is now famous all over the world. For traditional and highly rated poke, Kahiau Poke and Provisions in Honolulu and Poke Market in Hilo were recently named Hawaii’s best by USA Today.

Idaho’s must-try dish is relatively unknown outside of the Inland Northwest, but you’ll find it served as an appetizer in restaurants and bars all over the state. To make this irresistible delicacy, strips of tenderloin steak are dipped in a tempura-like batter and deep fried in oil until crisp on the outside and juicy on the inside. The story goes that chef Milo Bybee invented finger steaks in the kitchen of The Torch Lounge in Boise in 1957 when looking for a way to use up leftover steak scraps. Popular joints that are known for their own take on this dish include Big Jud’s and Lindy's Steak House, both in Boise. 

Arguably the most adored bake of all time, the humble chocolate brownie is ubiquitous on restaurant and bakery menus all over the world. The story of this gooey, fudgy delight starts in 1893, when prominent Chicago socialite Bertha Palmer asked a pastry chef at her husband’s hotel, the iconic Palmer House, to make a compact dessert suitable for ladies attending the Columbian Exposition World's Fair. The result was the Palmer House Brownie, a baked chocolate and walnut dessert topped with an apricot glaze, which is still on the hotel’s menu today.

This oversized pizza is one of America’s all-time great fast food inventions, and it's a local obsession in Chicago. Classic deep-dish starts with a thick, caramelized crust with cheese at the bottom, meat and vegetables in the middle, and a generous amount of rich tomato sauce on top. It’s generally agreed that it was invented by Ike Sewell and Richard Novaretti, the Illinois entrepreneurs who founded Chicago’s very first pizzeria, Pizzeria Uno, in 1943. Today you can try the restaurant's signature deep-dish offerings at franchises all over the country.

This beast of a sandwich is found all over the Midwest but was actually invented in Huntington in 1904, when pushcart operator Nicholas Freinstein wanted to find a way to make the German wiener schnitzel appeal to the masses. To make it, a massive piece of pork tenderloin is pounded thin, breaded, and deep-fried, before being served on a soft Kaiser bun, with simple condiments such as mustard and pickle to top things off. Old-school Plainfield institution Oasis Diner is said to make some of the state’s biggest and best.

A classic Midwestern restaurant dish, Steak de Burgo consists of beef tenderloin smothered in a creamy mushroom and garlic sauce, flavored with liberal amounts of Italian seasoning. Rich and deliciously indulgent, it was first made at Johnny and Kay's Restaurant in Des Moines in the 1950s, and it's still a timeless favorite at old-fashioned Italian spots like The Latin King and Tumea & Sons.

The ultimate handheld meal, these savory pockets are one of the Sunflower State’s most iconic dishes, originally invented as a portable and easy-to-eat snack for fieldworkers. The recipe was brought to the region by German Russian Mennonites in the late 19th century, and traditionally consists of cabbage, ground beef, and onions, stuffed inside a fluffy bread bun. You can try them in restaurants and bakeries all over Kansas, but no-frills German drive-thru M & M Bierock is the go-to place in Wichita.

Synonymous with the Kentucky Derby, this classic Southern treat consists of a sweet and buttery pie crust filled with gooey custard, chocolate, and walnuts. Leaudra and Walter Kern, along with their son George, created the very first Derby pie in 1954 at the Melrose Inn in Prospect, and to this day the family-run business crafts delicious pies to the same secret recipe. While Kern's Kitchen diligently guards the trademark to the pie, some bakeries make similar versions of the dish, often with extra additions like pecans and Kentucky bourbon.

Kentucky’s over-the-top contribution to the sandwich hall of fame is comfort food at its finest. First created by chef Fred K. Schmidt in the kitchens of Louisville’s legendary Brown Hotel in 1926, it's an open sandwich of turkey and bacon that’s covered in a cheesy mornay sauce, then broiled until the bread is crisp and the sauce is brown and bubbling. The Brown Hotel still makes a fantastic version of the classic dish – or, for something a bit different, Louisville pizza chain Parlour does an incredible hot brown pizza. 

Along with gumbo and étouffée, jambalaya is one of Louisiana’s most beloved dishes, traditionally made using whatever ingredients were available to cooks at the time. This was often seafood, vegetables, rice, and smoked meats like Andouille sausage, though recipes have evolved over time. It's important to distinguish between Cajun and Creole jambalaya, the main difference being that the Creole variety has a tomato base. The history of jambalaya is shrouded in mystery, but it's thought to be a mash-up of the French, African, and Spanish influences that mixed in the port of New Orleans in the 19th century. For some of NOLA’s best, head to Gumbo Shop or Coop's Place.

The po’ boy might be New Orleans’ most famous sandwich, but those in the know seek out the muffuletta: a towering stack of Italian cured meats, provolone cheese, and a finely chopped olive mixture, stuffed inside a hearty round Sicilian loaf. Historians generally agree it was invented in 1906 at Central Grocery & Deli in New Orleans by owner Salvatore Lupo, a Sicilian immigrant, to feed Italian workers in the area. The shop is still the go-to spot to buy an excellent muffuletta, but locals also rave about the massive sammies at World Deli, where they’re sold by the half or whole loaf.

Most regions on the East Coast have some variation on the sub – a long, Italian-style roll filled with various types of cold cuts and vegetables. New York has the hero, Philly has the hoagie, and Maine has the Italian, which is said to date back to 1902, when baker Giovanni Amato started selling loaves of freshly baked Italian bread loaded with meat, cheese, and vegetables to local dock workers on Portland’s waterfront. Amato’s sandwich shop is still thriving today, and there are now 45 branches across the East Coast.

America’s regional hot dogs are usually defined by their toppings, but for Maine’s iconic dog it’s all about the sausage, an almost cartoonishly red wiener with a signature snap. Traditionally, the snappy texture is achieved by using collagen-rich natural casings (usually lamb intestines), while the vibrant color is a simple dye job. Historic Bangor-based butcher W.A. Beans & Sons is one of the original makers of the red dog and has been preparing them the same way since 1918, while Lewiston institution Simone's Hot Dog Stand has been the go-to place to try them for over a century.

The area along East Baltimore’s Pulaski Highway has been known for its pit beef since the 1970s – the dish is rarely heard of outside of the state, but really deserves some attention. To make it, a large hunk of beef is rubbed with a savory spice mix, then cooked over charcoal until dark and crispy on the outside and rare and juicy on the inside. Traditionally, pit beef is thinly sliced and piled into a soft Kaiser roll with horseradish, mayonnaise, and raw onions. There are joints all over the region specializing in the dish, but Chaps Pit Beef is one of the best.

Probably the most famous cookie of all time, this delicious treat is a Massachusetts icon. Ruth Graves Wakefield came up with the recipe in 1938, when she added a chopped Nestlé semi-sweet chocolate bar to her cookie dough in the kitchens of the Toll House Inn in Whitman. Ruth included the bake in her cookbook, Toll House Tried and True Recipes, and it proved such a hit that by 1939 Nestlé had bought the rights to the recipe and the Toll House name. The price? A single dollar and a lifetime supply of chocolate from the company. These days you can pick up the treat from almost every bakery in America. In Boston, though, locals rave about the cookies at local chain Flour Bakery.

One of New England’s most beloved dishes, fried clams were first invented at legendary seafood shack Woodman's of Essex in 1916. The story goes that founder Lawrence ‘Chubby’ Woodman first opened a concession stand in Essex selling fresh clams and homemade potato chips, but business was slow. That is, until a customer suggested that Chubby should fry his fresh clams the same way he cooked his potato chips. The next day, Chubby and his wife Bessie shucked some clams, experimented with different batters, and called over some locals to give them a try. They were wildly popular, and over 100 years and five generations later, Woodman’s is still frying clams the same way.

Combining the best bits of a New York–style slice and a Chicago deep dish, Detroit-style pizza has a thick, fluffy base and a crispy cheese crust that runs all the way around the edges of the rectangular pan it’s famously cooked in. It was invented in 1946 when Gus Guerra, owner of Buddy’s Rendezvous Pizzeria on Detroit’s Eastside, came up with the idea to use forged-steel pans borrowed from local automotive plants to bake his pizzas. The technique allowed him to produce a very light crust with deliciously cheesy and caramelized corner slices. Buddy’s remains the go-to spot to try the dish, with several branches across the state.

The pretty city of Frankenmuth is best known for two things: beautiful Bavarian-style architecture, and family-style chicken dinners. This German-American fusion feast dates back to 1888, and consists of a whole steamed chicken cut into pieces, lightly breaded, and fried until perfectly crisp and tender. In traditional German style, the chicken is served with mashed potatoes, buttered noodles, vegetables, and cranberry relish. Numerous restaurants in the area serve this dish, each with its own spin, but historic spots Zehnder’s of Frankenmuth and the Bavarian Inn Restaurant (both owned by the same family) are where the meal was popularized.

One of America’s greatest regional burgers, the Juicy Lucy is basically an inside-out cheeseburger, with cheese stuffed inside a meat patty for a gloriously melty middle. It became famous in Minneapolis in the 1950s, but two spots a few miles apart from each other both claim to have invented it: Matt's Bar and the 5-8 Club – which spells its signature burger ‘Jucy Lucy,' to distinguish it from other versions. Both joints still dish out a fantastic rendition, though the main difference is that the 5-8 Club offers various cheese options, while the burger at Matt's only contains American cheese.

A chocolate lover's dream, Mississippi mud pie has mysterious origins, but most agree it takes its name from its resemblance to the thick, chocolate-brown banks of the Mississippi River. These pies come in all shapes and sizes, but the recipe generally calls for a crumbly chocolate crust topped with a gooey chocolate sauce, a brownie layer, and chocolate custard or cream. It was popularized in the 1970s and is considered a bit of a retro dessert these days, though you’ll still find it at old-school restaurants like The Chimneys in Gulfport.

How do you make ravioli even more delicious? Deep fry it, of course. Toasted ravioli is a particular obsession in St. Louis, where restaurants of all levels compete to create the city’s best. Like all the greatest inventions, it was apparently created by accident in 1940, when a chef at Oldani’s Restaurant dropped a few boiled ravioli into hot oil. The crispy pasta parcels were sent out to customers, and they loved them. These days you’ll find them absolutely everywhere. Old-school Italian joint Lombardo's is known for its super-sized version, while trendy eatery STL Toasted serves up unusual flavors, like Buffalo chicken and loaded potato.

Montana’s simple but utterly delicious signature sandwich consists of a breaded and fried pork tenderloin served on a soft roll with mustard, onion, and pickle. It was invented in the 1920s by Swedish immigrant John Burklund, who started selling his take on a German pork schnitzel sandwich out the back of a van. The rib-sticking dish continues to be a cult favorite in taverns and hole-in-the-wall spots in Butte, although John’s original joint, Pork Chop John's, is still the go-to spot today.

This iconic sandwich needs little introduction: melt-in-the-mouth corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. It may be synonymous with New York’s Jewish delis, but the Reuben was actually invented in Omaha at the city’s Blackstone Hotel. Local lore says chef Bernard Schimmel created it for card player Reuben Kulakofsky, a grocer who asked for a sandwich made of corned beef and sauerkraut at his weekly poker game. The rest is history, and you can still get a taste of the meaty sandwich at the original spot – though it’s recently been renamed the Cottonwood Hotel after a lengthy restoration.

A delightful combination of chocolate and vanilla ice cream, hot fudge sauce, marshmallows, and skin-on Spanish peanuts, this sweet and salty sundae was well ahead of its time. It was invented in the 1930s at The Potter Kitchen, an old-fashioned soda fountain in downtown Potter that dates back to 1914 and is still going strong. The dish was named after the historic building’s tin ceiling, and the recipe has even been recreated by the likes of Baskin-Robbins and Blue Bunny.

It doesn’t get much more retro than juicy jumbo shrimp piled into a glass with a tangy cocktail sauce. This timeless appetizer never goes out of style, and while its exact origins are unclear, it was Las Vegas’ legendary Golden Gate Casino that popularized the classic version. The dish was brought to Sin City in 1959 by Italian-American businessman Italo Ghelfi, a managing partner at the Golden Gate Casino, who started serving a 50-cent shrimp cocktail as a promotion. The dish was a runaway success, and at one point the casino sold as many as 2,000 a day. The Golden Gate stopped selling the dish a few years ago, but you can still taste it at sister casino, the Circa.

These days you’ll struggle to find a fast food menu that doesn’t feature chicken tenders – but according to historic Manchester restaurant the Puritan Backroom, they were actually invented in its kitchens in 1974. Chicken fans will know that tenders differ from nuggets (which are usually processed) because they are made using a specific cut of chicken: the pectoralis minor muscle, also known as the tenderloin. While it’s unlikely a restaurant didn’t think of deep-frying this cut of chicken before the 1970s, the Puritan Backroom claims to have come up with the name, and it’s still famous for the dish today. 

When it comes to New Jersey’s much-adored breakfast sandwich, it’s all about the pork roll. Also known as Taylor ham, it’s a type of processed pork first created in 1856 by John Taylor, and it's highly specific to the state – plus, locals are fiercely protective of it. The meat is traditionally served inside a hard roll or English muffin with egg and American cheese, and the dish is a staple at diners and no-frills spots like Johnny's Pork Roll in Red Bank and Slater's Deli in Leonardo.

The Garden State’s signature hot dog is a belly-busting treat consisting of a hot dog (often deep-fried), grilled peppers, onions, and a hearty portion of deep-fried, crunchy potatoes, all packed into a huge wedge of soft pizza bread. It was famously invented in 1932 by James ‘Buff’ Racioppi, founder of Jimmy Buff's in Newark, inspired by a dish his wife Mary would make to feed his buddies during poker games. Jimmy’s restaurant now has two locations, and the Italian dog continues to be a bestseller today.

The green chile is a massive deal in New Mexico, and is loved for its zesty, subtly sweet flavor. This native pepper is the star of the show in many of the state’s signature dishes, including the much-loved green chile cheeseburger. To make it, green chiles (traditionally the Hatch variety) are roasted, peeled, and chopped, then used to top a thick, juicy cheeseburger. The Original Owl Bar & Café in San Antonio professes to have been the first place to serve the burger, though other restaurants make similar claims. These days, the dish is so ubiquitous that New Mexico even has its own Green Chile Cheeseburger Trail.

There are plenty of stories as to how these hot and spicy wings were invented, but historians agree that they almost certainly started out at Buffalo’s Anchor Bar in 1964. Local lore says owner Teresa Bellissimo had meant to order chicken necks for the restaurant’s spaghetti sauce, but instead received a shipment of wings, so thought up a new dish to avoid wasting them. Traditionally, Buffalo wings are deep-fried, coated in a tangy mixture of hot sauce and melted butter, and served with celery sticks and blue cheese dressing on the side. New York is awash with great wing spots, but Duff's Famous Wings in Amherst often tops the list, alongside the Anchor Bar.

The original brunch dish, eggs Benedict is a decadent feast involving a split English muffin topped with Canadian bacon, a poached egg, and buttery hollandaise sauce. There are a few competing claims when it comes to its origins, but the two most repeated stories come from the legendary Waldorf-Astoria hotel in Manhattan and Delmonico's, a storied NYC spot said to be America’s first fine-dining restaurant. Either way, New York City is undoubtedly where the dish was popularized, and it continues to be a brunch staple, with restaurants all over the city putting their spin on it. Head to Egg Shop and feast on even more indulgent takes on the classic, such as the BLT Benedict. 

This classic salad is a symphony of flavor made with sweet apples, crisp celery, grapes, walnuts, and creamy mayo. Famously, the Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was created by the maître d'hôtel, Oscar Tschirky, in 1896 for a charity ball. Oscar is credited with developing or inspiring many of the hotel's signature dishes, and his first version of the dish actually only contained apples, celery, and mayonnaise, with the grapes and walnuts added a few decades later. The upscale hotel is currently closed for renovation, but you can grab a perfectly made Waldorf salad at the newly opened Press Club Grill.

Don’t knock this historic dish until you’ve tried it. Livermush is basically exactly what it sounds like – a mash-up of pig's liver, pig head parts such as snouts and ears, cornmeal, and spices. It’s generally fried until crispy and served for breakfast or spread cold on slices of bread. Historians think the dish derived from scrapple, and likely originated from German settlers who traveled through the Appalachians in the 1700s. These days it still has a loyal following in North Carolina, and there are several festivals in the state dedicated to the dish. Try it for yourself at no-frills spot The Shelby Cafe in Shelby.

North Dakota’s cult-favorite candy, chippers are a salty sweet treat created by coating potato chips in thick layers of chocolate. They’re made by lots of companies, but the original and best place to try them is Carol Widman's Candy Co., a family-owned candy store founded in 1885, which claims to have invented the snack. These days, Widman's has three branches, in Grand Forks, Crookston, and Fargo, and still makes fresh chippers daily in all sorts of varieties.

Served on Texas toast, juicy roast beef, thick brown gravy, and a scoop of mashed potato make for one fantastic sandwich (if not a particularly attractive one). North Dakota’s rib-sticking hot roast beef is famously messy and is perfect fuel for the state’s cold winters. For an authentic taste of the comforting dish, Minot truck stop Schatz Crossroads has been slinging hot roast beef sandwiches for more than 40 years, and serves them lots of different ways, swapping the beef for turkey, pork, and even hamburger. Meanwhile, Kroll's Diner (with four branches across the state) is known for its classic version.

Ohio’s signature chili is a far cry from classic chili con carne – it’s a bit like spaghetti Bolognese, but the beef is spiced with cinnamon, allspice, nutmeg, and clove, as well as chili powder, for a pretty unique flavor. It’s traditionally served on hot dogs or a big pile of spaghetti, with loads of grated Cheddar. The dish dates back to 1922, when Greek-Macedonian immigrants Tom and John Kiradjieff started serving it at their food stand Empress Chili in Cincinnati. Today, the joint is a proper restaurant, and it's still going strong after more than a century.

Frequently named as one of America’s greatest regional fast foods, Oklahoma’s famous onion burger is a deceptively simple affair; caramelized onions are smashed onto one side of a juicy beef patty, which is then topped with melted cheese. It first came about during the Depression era, as restaurant owners tried to find new ways to bulk out burger patties with cheaper ingredients. Ross Davis of the Hamburger Inn in El Reno is usually credited with creating the dish, and it’s still wildly popular in the state, with spots like Tucker's Onion Burgers and Sid’s Diner said to make the best.

A favorite at cafeterias and lunch counters alike, the humble tater tot was invented in 1953, when the founders of Ontario-based frozen food company Ore-Ida were trying to figure out a way to use up leftover slivers of cut-up potatoes. Another delicious Oregon invention is totchos (basically nachos with a tater tot base), a dish first created by Portland bar owner Jim Parker in the mid-2000s. It has a cult following in spots like Nacheaux and Oaks Bottom Public House.

Invented in 1904 by drug store clerk David Strickler, the banana split is an enduring symbol of America's soda fountain era. The story goes that David was experimenting with different sundae combinations behind the counter at Tassell Pharmacy in Latrobe, and decided to split a banana lengthways and top it with three scoops of ice cream, sweet syrups, chopped nuts, whipped cream, and a maraschino cherry. It was an instant hit, and a legend was born. For a real taste of history, grab a split at The Franklin Fountain in Philadelphia, a charming old-school soda fountain housed inside a beautiful 1899 building.

Nothing says Philly like this messy feast of chopped beef smothered in melted cheese, stuffed in a sub roll. Every Philadelphian has their favorite place to grab a cheesesteak, but the original joint, Pat's King of Steaks, is a great place to start. The story goes that South Philadelphia hot dog seller Pat Olivieri threw some beef onto his grill to make a sandwich for himself on a whim. His creation looked so tempting that a passing cab driver asked if he could try it. The sandwich went down a storm – so much so that Pat soon opened up a shop, eventually adding cheese to the iconic sandwich.

The pride of Rhode Island cuisine, the perfect clam cake is crispy and golden brown on the outside, and pillowy and light on the inside. And, of course, it must be made with the freshest possible New England clams. Aunt Carrie's, a charming seafood shack in Narragansett that dates back to 1920, claims to have invented the specialty when founder Carrie Cooper added fresh clams to her corn fritters. The spot is still run by her family today and remains a much-loved destination for old-fashioned shore dinners.

The magical mix of mayo-rich tuna salad and bubbling melted cheese was created by accident in South Carolina. According to local lore, a grill cook at a Woolworth's department store in Charleston was so overrun with orders one afternoon that a bowl of tuna salad accidentally fell on top of a grilled cheese sandwich. Instead of tossing it away, the cook gave it a try and discovered the joy of this winning combination. These days, tuna melt lovers head to Dagwood's Deli & Sports Bar in Surfside to get their fix.

South Dakota’s must-try dish is a simple specialty consisting of skewered cubes of red meat (traditionally lamb or mutton) grilled or deep-fried until juicy and tender, seasoned with garlic salt, and served with toothpicks alongside fries or potato chips. A favorite in bars and taverns in the southern part of the state, chislic was brought to the US by German-Russian immigrant John Hoellwarth in the late 19th century. These days, it's more commonly made with beef rather than lamb, and Urban Chislic in Sioux Falls has a menu packed with different versions, seasoned with everything from ranch to white barbecue sauce.

Nashville’s iconic hot, spicy, and perfectly crunchy chicken is a culinary mistake we’re so glad happened. Legend goes that it was first concocted in the 1930s, when Thornton Prince was caught cheating by his girlfriend. As payback, she served up a breakfast of chicken smothered in blazingly hot pepper sauce – but the plan backfired when Thornton ended up loving the dish, and he went on to open a restaurant dedicated to it. The current generation of the Prince family still serves the original recipe at Prince's Hot Chicken, which many consider to be the best place to try it.

A key component of Memphis barbecue, Memphis pork ribs are slow-cooked in a pit ,and traditionally served ‘dry,' meaning the ribs are coated in a rub of spices and seasonings that forms a crust, making the meat inside extra juicy and tender. Memphis ribs can also be served wet, where they are brushed with sauce before, during, and after cooking, but the dry method is particularly unique to the city. This style of cooking was popularized by legendary hole-in-the-wall joint Charlie Vergos Rendezvous in the 1950s, where the family still serves hundreds of racks seasoned with a proprietary rub every day.

Meaning ‘chili with meat', this family favorite is traditionally made by stewing chunks of beef in a flavorful sauce laced with plenty of red chiles, but without beans or tomatoes. Chili con carne’s origins are hotly contested, though the earliest mentions of the dish place it in San Antonio as far back as the 1730s. However, there’s no doubt that it was the arrival of San Antonio’s 'Chili Queens' in the 1880s that made the dish legendary. This group of women is credited with bringing the Mexican outdoor food stand tradition to San Antonio, serving chili, tamales and other Tex-Mex staples to hungry cowboys. The city’s JD’s Chili Parlor is the place to go for a superlative bowl of Texas red.

This sizzling Tex-Mex dish gets its name from a Texan-Mexican American term for little strips of meat cut from the beef skirt. Its origins date back to the 1930s in the ranch lands of South and West Texas, when cattle hands were given meat trimmings as part of their pay, which they then cooked on a campfire. However, the dish didn’t enter the mainstream until Sonny Falcon opened the first commercial fajita taco concession stand in Kyle in 1969. The dish went on to be popularized by various businesses in the 1970s, such as Ninfa's in Houston, which remains a top local choice.

Funeral potatoes don't sound too appealing, but this carb-loaded casserole is an utterly delicious combination of hash browns, canned soup, cheese, and sour cream, topped off with crushed cornflakes. Traditionally served up to grieving families after Mormon funerals, it’s usually something folks tend to make at home, but you can try a delicious version of the dish at Midvale steakhouse Hoof & Vine.

The Beehive State’s signature burger is a charbroiled quarter-pound patty topped with Fry Sauce (another Utah staple), lettuce, tomato, onions, cheese, and a hefty pile of cured pastrami. Greek immigrant James Katsanevas first started topping burgers with pastrami at his California restaurant in the early 1970s; then, in the 1980s, he moved to Salt Lake City and founded legendary fast food chain Crown Burgers, adding Utah’s famous Fry Sauce to finish the recipe. Today most of SLC’s Greek-style burger spots serve a version, including Apollo Burger, which makes one of the state’s best.

Not only is Vermont the largest producer of maple syrup in the US, but it's also one of the top dairy farming states – and its signature dessert makes delicious use of both ingredients. The creemee is Vermont’s version of soft serve, made with real maple syrup, and can be spelled in various ways (creemee, creemie, or creamie), depending on where you go. As the name suggests, this frosty treat is creamier than regular soft serve, thanks to a higher fat content in the base mix, and it's a summertime staple at spots like Canteen Creemee Company in Waitsfield.

Virginia’s legendary ham is smoky and salty, a bit like prosciutto. Country ham has its origins in Smithfield, where the first recorded sale was made all the way back in 1779. At one point, the delicacy was so prized in the UK that Queen Victoria set up a standing order. Prized for their sweetness, Smithfield hams are made from hogs fed on acorns, nuts, and corn, and they’re still considered the best you can get. As you’d expect, it's a staple at Virginia’s restaurants, including family-run Fulks Run Grocery in Fulks Run, which has a dedicated following for its sensational ham sandwiches, served fresh from a retro ‘ham van.'

Name aside, there’s nothing Dutch about this giant puffed-up pancake. A bit like a sweet Yorkshire pudding or a German pfannkuchen, the irresistible dish consists of pancake batter that's baked in the oven until it’s risen, fluffy, and perfectly crisp on top. The Dutch baby is believed to have been invented at Manca’s cafe in downtown Seattle in the early 1900s – and its name was coined by owner Victor Manca's daughter, who mispronounced the word 'Deutsch,' referring to the German influence behind the dish. Though Manca’s cafe has long since closed, you can taste an excellent version at Tilikum Place Café.

West Virginians take their signature hot dog very seriously. The dish is a riot of contrasting flavors and textures, traditionally topped with a meat sauce, coleslaw, mustard, and onions – but never ketchup. Food historians say the West Virginia–style hot dog was invented by Greek immigrants, who sold them from carts in Charleston in the early 20th century. There are plenty of amazing places to try the dog – including the annual West Virginia Hot Dog Festival – but for a really classic version, it’s hard to beat Dave's Famous T&L Hotdogs, where you get a choice of mild, medium, or hot sauce.

Wisconsin’s butter burger has a cult following among fast food aficionados and is considered to be one of America’s greatest handheld snacks. The decadent dish was popularized in the 1930s, when storied Wisconsin spots Solly’s Grille and Kroll’s both became known for melting a fat pat of butter on top of their burger patties while they were cooking. It hit the mainstream in 1984 with the launch of family-run Culver's, whose lighter version sees the burgers served inside a buttered, toasted bun, rather than being smothered in the stuff. Today, Culver's has franchises all over the Midwest.

This ingenious creation was invented at Café Genevieve in Jackson and it's exactly what it sounds like: thick slices of applewood-smoked bacon are covered in a blend of sugars and spices, then cooked slow and low until sticky-sweet and perfectly caramelized. Pig candy proved such a hit that the restaurant started selling it by the box, which you can grab at stores all over town.

Now discover the incredible sandwiches invented in every state