From chimichangas and fried catfish to poke and gumbo, there's no end to the delicious regional dishes you can try across the USA. Each place has its own bucket-list creation that simply must be tried – and we've hunted down the top dishes in every state, plus the best joints to eat them in. Read on to discover the historic burger adored in Connecticut, Iowa’s signature oversized sandwich, and the citrus pie Floridians are sweet on.
Click or scroll through our gallery to find the most-loved dishes in every US state, each of which deserves a place on your bucket list.
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.
There's no disputing that crispy fried catfish is Alabama's specialty. It has long been fished from the state's rivers, and it's traditionally served with hush puppies (a deep-fried cornmeal batter snack) or coleslaw. To give it a try head to Atmore, where David's Catfish House – a friendly Southern spot that's part of a regional franchise – has rave reviews.
It not only takes an enormous effort to catch these huge crabs, but it's a feat to crack into them too. However, that just makes the sweet, juicy meat even more satisfying. To sample some tasty legs and claws, head to Tracy's King Crab Shack in Juneau, where the crab is served in a bucket with melted butter and garlic rolls.
Comfort food doesn't get much more delicious than these deep-fried burritos, known as chimichangas. The tortilla is most commonly filled with rice, cheese, beans, and meat, and then deep-fried. They're usually served with guacamole, sour cream, and a classic salsa. Although several spots claim to be the home of chimichangas, there's no better place to try them than Valle Luna – its three Phoenix-area locations are a top choice among residents.
Claimed to have been invented in North Little Rock, cheese dip is so popular in Arkansas that the state holds an annual World Cheese Dip Championship and even has a cheese dip trail. Although recipes vary, cheese dip is on the menu almost everywhere, so you can't come here without dunking a tortilla chip in a deliciously gooey bowl. Heights Taco & Tamale Co. in Little Rock not only serves a delectable cheese dip, but great tacos and tamales too.
There's a plethora of inviting dishes to try in the Golden State, but there's something quintessentially Californian about fish tacos. Tacos vary depending on where you eat them and each is a reflection of the state's diverse heritage. Wherever you end up, make sure yours has crunchy red cabbage, fresh Pacific seafood, a squeeze of lime, and a rich drizzle of crema. Oscars, a small chain in San Diego, serves up some of the best.
California lays claim to plenty of iconic dishes – but its most legendary has to be the cheeseburger, which was apparently invented in Pasadena in 1924. Of course, the great American burger is adored in every state, but California is where some of our most popular fast food joints started out, from McDonald's to Jack in the Box and Carl’s Jr. We can also thank the Golden State for popularizing the recent smashburger trend, which has inspired restaurants all over the world. In Los Angeles, you’ll find numerous different burger joints in every neighborhood, but it's hard to beat the world-famous patties at In-N-Out Burger.
Don't be fooled by the name. Rocky Mountain oysters are not from the sea at all. In fact, they’re fried bull testes served with spicy dipping sauces. Sure, they're not the state's most refined food, but they're surprisingly tasty. The Fort, just outside Denver, is one of the top places to indulge in this peculiar delicacy.
This regional style of pizza (also known as apizza) has been a New Haven favorite since the 1920s. The pies are prized for their simplicity, eschewing the familiar mountain of ingredients in favor of just a couple of toppings – often just a rich oregano-infused tomato sauce and grated pecorino. They’re also distinctive for their thin, chewy crust that’s charred and blistered so it's almost black. In New Haven, three historic spots specialize in the pizza: Frank Pepe's Pizzeria, Modern Apizza, and Sally’s Apizza.
Looking for a Connecticut classic? Try a steamed burger, a predecessor to the all-American hamburger thought to have been invented in Middletown in the 1900s. This method produces wonderfully juicy patties – just be prepared to get messy. Try the real deal at Ted's Restaurant in Meriden, which dates back to 1959.
Scrapple (made from pork trimmings, cornmeal and flour) may have originated in Pennsylvania, but with the world’s biggest scrapple manufacturer based in Delaware, this is the place to eat it. For the quintessential combo, order a scrapple sandwich with egg and cheese at Wilson's General Store, Georgetown.
This indulgent sandwich is one of the greats. To make it, thinly sliced ham, roast pork marinated in mojo (a mixture of sour oranges, olive oil, garlic, and herbs), melted Swiss cheese, pickles, and yellow mustard are all grilled inside Cuban bread until crisp and perfectly melted. Sandwich lovers are spoiled for choice with delicious options all over the state, but Sanguich De Miami in Miami comes highly recommended.
As the official pie of Florida, the Key lime pie celebrates the state’s famous citrus product. Named after the Florida Keys, where the pie is thought to have been invented, the zesty and tangy dish is a drawcard for locals and tourists alike. Although you'll find it on dessert menus up and down the state, the offering at Kermit’s Key West Key Lime Shoppe is the stuff of legend.
Nobody does this dreamy combination of sweet, juicy peaches covered with a comforting blanket of batter quite like the Peach State. Popular throughout the Deep South, peach cobbler is typically served with a scoop of vanilla ice cream in Georgia. Pick up a traditional slice at Aunt Evelyn's Peach Cobbler in Atlanta, and savor both the caramelized edges and the gooey center.
Meaning to 'slice' or 'cut', poke is one of the main dishes of native Hawaiian cuisine, where cubes of raw fish, mostly ahi tuna, are served dressed with soy sauce, sesame oil, seaweed, and spring onions. Its more popular incarnation, the poke bowl, has taken over the world – but Hawaii still lays claim to the best, thanks to having easy access to the freshest fish and seafood. For traditional and highly rated poke, try Maguro Brothers Hawaii in Honolulu.
Strips of tenderloin steak dipped in a tempura-like batter and deep-fried in oil make up Idaho’s must-try dish. Order finger steaks with a side of fries and don't forget the Idaho cocktail sauce. Try all this at Trudy's Kitchen in Idaho City and you won't leave disappointed.
You can't come to Illinois without eating Chicago-style deep-dish pizza, made with a thick flour-and-cornmeal crust and layers of sauce and cheese. Classic deep-dish starts with cheese on the bottom, meat and vegetables in the middle, and a generous smothering of tomato sauce on top. Pequod's Pizza is the go-to spot in Chicago, while you can try Lou Malnati's signature deep-dish offerings at more than 50 locations across the state.
Also known as Hoosier pie, this Indiana specialty has a buttery crust filled with rich vanilla custard. Believed to have originated in Amish or Shaker communities, it's the perfect dessert when you've got nothing but eggs, flour, and sugar at hand. While in the state, make time to stop at the nation's largest sugar cream pie producer, Wick's Pies in Winchester. The shop's almost century-old recipe is a firm favorite.
Although purportedly invented in Indiana, this sandwich is popular throughout the Midwest and especially in Iowa, America's largest pork producer. The tenderloin is pounded, breaded, and fried before it's served in a bun half its size with simple accompaniments such as tomato, lettuce, and pickles. To try Iowa's best, head to Three C's Diner in Corning. Here the tenderloin is cut fresh daily and hand-breaded in a secret mix of flour and spices.
Kansas is a meat-loving state and there's nothing better than getting your hands sticky with barbecue ribs, brisket, and hot wings. For a taste of the best, head to Joe's Kansas City Bar-B-Que and ask for the iconic Z-Man sandwich. The inevitable queue will be worth it once you tuck into the tender slow-smoked beef brisket, topped with provolone cheese and two crispy onion rings on a toasted kaiser roll. It's all smothered in barbecue sauce, of course.
When in Kentucky you can’t go without a hot brown sandwich. Originally created in Louisville, this open sandwich of turkey and bacon covered in Mornay sauce is baked or broiled until the bread is crisp and the sauce begins to brown. You'll also find versions with ham and turkey, and either pimentos or tomatoes. Either way, the only place to eat it is where it was created in the 1920s: the legendary Brown Hotel.
A flavorful combination of rice, roux (butter and flour), seafood, vegetables, and spices, gumbo is one of Louisiana's most beloved dishes. It's important to distinguish between Cajun and Creole gumbo, though – the most obvious difference is that Creole gumbo typically has a tomato base. Located just across the street from the famous New Orleans French Market, Coop's Place serves classic Creole seafood gumbo.
Po' boys are a quintessential New Orleans staple served absolutely everywhere, from dive bars to sit-down restaurants. Originally known as a 'poor boy,' the historic sandwich is said to have been invented around 1929 during the city’s famous streetcar strike. A traditional po’ boy can be filled with all kinds of tasty ingredients, from roast beef to fried oysters and crispy catfish – but they have to be served on New Orleans French bread, which is known for its fluffy center and crispy crust. Locals will have their favorite spots, but Domilise's Po-Boy & Bar (which opened in 1924) is pretty hard to beat.
With the rocky coastal towns of Maine dependent on their fishing industries, lobster has become a symbol of the state and a staple part of the local diet. Whether you order it freshly boiled, dipped in warm butter, or served in a roll with mayonnaise, lobster is the essential food to try when you visit. Order a lobster roll 'boat' at seasonal favorite The Lobster Shack at Two Lights – it'll come with coleslaw and fries, and will be utterly delicious.
Rich with seafood, Maryland's Chesapeake Bay is probably best known for its outstanding blue crab. Meaty and slightly sweet, the crab meat here is eaten in many ways, but crab cakes top the list. Light on the breading, heavy on the meat, Maryland crab cakes really let the natural flavor of the crab shine (enhanced with a dash of Old Bay seasoning). Jimmy's Famous Seafood in Baltimore is among the best places to order them.
Creamy clam chowder is one of Massachusetts' finest dishes. Made with potatoes, crushed oyster crackers, and chunks of local New England clam, it’s a flavorful and hearty dish to have all year long. Beginning life as a market frequented by Julia Child, Legal Sea Foods (now with various locations in the state and beyond) has been cooking up perfect chowder for decades.
A hot dog served in a steamed bun, coated in chili sauce, and topped with mustard and onions – that's a classic Michigan Coney dog. You'll find Coney dogs served across the state, but it's the 24-hour Greek diners that cook up the best. Various vendors claim to have invented the dish, but you can try some of the finest at American Coney Island in Detroit or at rival spot Lafayette Coney Island, just next door.
Looking for the epitome of comfort food? You'll find it in Minnesota's tater tot hotdish, which sees leftovers such as beef, green beans, and corn baked with cream of mushroom soup – then topped with tater tots and cheese. The Mason Jar in Eagan has consistently been recognized as one of the best places in the state to enjoy a classic hotdish.
Although there are many variations of chocolate cake around the world, the Mississippi mud pie has to be among the best. This ridiculously indulgent chocolate cake is as thick as mud, hence its distinctive name, and is made with a rich chocolate sauce on top of a crumbly chocolate crust. Locals say The Chimneys in Gulfport has perfected this delectable treat.
This dish of breaded and deep-fried ravioli was invented in St. Louis and remains one of the city's – and the state's – most popular dishes. Enjoy it with pomodoro sauce and grated cheese at Charlie Gitto's in St. Louis. The restaurant's flagship joint is located in Italian American neighborhood The Hill – and, though it has some contenders, it's often touted as the inventor of toasted ravioli. It's also consistently named among the best Italian restaurants in the city.
Huckleberries are native to Montana's high-altitude mountains – and no matter where you are in the region, you can grab a great slice of its famous huckleberry pie. When the fruits are in season, you'll find everything made with tart huckleberries, from lip balm and soap to milkshakes and pancakes. But there's nothing better than a great pie. Head to Park Cafe (when it opens for the summer season) in Glacier National Park to try a delicious slice and see some of Montana's stunning wilderness.
Meat-filled bread pockets known as runzas are ubiquitous in Nebraska. The most common filling is ground beef with onions and cabbage, but you might also find sauerkraut and shredded cheese taking center stage. They were brought to the region in the 1800s by Volga German immigrants and fast food chain Runza is the best place to try them today, with locations all over Nebraska and its surrounding states.
Introduced to Vegas by the Golden Gate Hotel and Casino in 1959, shrimp cocktail has become synonymous with the glitz and glamor of Sin City. Since then, the Golden Gate has sold more than 30 million shrimp cocktails, and the iconic appetizer can be found on menus up and down the state. Although there are no food venues at the Golden Gate anymore, you'll find an equally old-school cocktail at the Skyline Casino in Henderson.
A time-honored New England tradition, it's the process of eating steamed clams (also known as steamers) that makes this dish so special. You'll need two bowls – one heaped with steamers, the other for discarded shells – and a few cups of broth and hot butter for swishing and dunking. Petey's Summertime Seafood and Bar, known for its excellent seafood dishes, is a great spot to give it a try.
Whether known by the brand name Taylor Ham, or simply as a pork roll, this sandwich with cured and smoked processed pork is a New Jersey classic. Order it with egg and cheese at small regional chain The Committed Pig – and try not to get distracted by the joint's tempting burgers.
Grown in Hatch Valley, New Mexico, Hatch green chilies are harvested early so they retain their green color, as well as the slightly sweet and spicy, smoky flavor. They're traditionally used to make a delicious sauce, which is spooned over chicken enchiladas, as well as New Mexico's iconic green chile burger. The Shed in Santa Fe is known for its green chile stew, as well as its spicy enchiladas and burgers.
A classic New York cheesecake features a rich, creamy, vanilla-flavored topping sitting on a thin sliver of biscuit. And it's a lot harder to get the ratio of ingredients right than you might think. Storied bakery Junior's in Brooklyn (the original Junior's Cheesecake location) serves the perfect New York cheesecake. Once you've tried the classic, give the Apple Crumb, Brownie Explosion or red velvet flavors a go.
Does it get more NYC than a dollar slice served on a slightly greasy paper plate? There are many things that set New York pizza apart from the many other styles – traditionally, they're large, floppy (folding them in half while eating is essential) and oozing with cheese. Although the base is classified as thin, New York pies are also a little thicker than the Neapolitan equivalents. The city has too many excellent spots to count, but for a truly classic version it just has to be Joe’s Pizza, which has been slinging perfect pies since 1975.
Barbecued pulled pork drowned in tangy vinegar sauce (Eastern-style) or a sweeter, ketchup-spiked sauce (Western-style) is a typical meal in North Carolina. The entire hog is cooked, so both white and dark meat is used, making it especially tender. Skylight Inn BBQ in Ayden serves some of the best pulled pork in the state. It's dished up with buttery cornbread and classic sides like slaw and beans.
Several of North Dakota’s signature dishes come from German settlers, but its best-kept secret is probably juneberry pie. Juneberries (also called saskatoon berries) grow in Canada and the Upper Midwest, and are smaller, denser, and bluer than blueberries with a slightly nutty flavor. To try a delicious slice of the secret pie, stop by Lund's Landing, overlooking Lake Sakakawea, and don't forget to get a scoop of vanilla ice cream on top.
Sweet lovers in Ohio make sure they’re stocked up on buckeyes: indulgent pieces of peanut butter fudge that are dipped in chocolate to resemble the nut of the state’s famous buckeye tree. They're deliciously addictive, so stop by Eagle Family Candy in Columbus to get your hands on a box of these indulgent treats.
You have to get your teeth into a chicken-fried steak in Oklahoma. To make it, a breaded piece of thin and tenderized beef steak is deep-fried and then smothered with a generous helping of white gravy. Oklahoma City's Sunnyside Diner serves perfectly golden and crisp steak with hearty slides like creamy mashed potatoes and crunchy hash browns.
Oklahoma’s adored fried onion burger was born in the Depression era, when diners and restaurants would add cheaper ingredients (like onions) to their beef patties to bulk them out. To make the burger, a hefty helping of perfectly caramelized and crispy onions are smashed onto one side of a beef patty, then topped with melted cheese. It may sound quite basic, but any proud Oklahoman will tell you this isn't your average cheeseburger with onions. In El Reno, Sid’s Diner has been the go-to spot to taste the burger for more than 50 years.
Oregon is renowned for its berries and one of the state's signature dishes is the marionberry pie. Known as the cabernet of blackberries, they're a cross between two types of blackberries predominantly grown in Oregon and have a complex flavor. The Pie Spot in Portland offers individual marionberry pies, so you can skip the sharing.
Pennsylvania, and particularly Philadelphia, is the undisputed home of the cheesesteak. The classic is a crusty roll or hoagie filled with super-juicy beef and topped with fried onions, green peppers, and Cheez Whiz or melted provolone. Said to have been invented by Philly hot dog vendor Pat Olivieri – of Pat's King of Steaks – in the 1930s, the cheesesteak is now ubiquitous in the city. Everyone has their favorite, but Pat's has stood the test of time for good reason.
Although clams are popular throughout New England, stuffed clams (or stuffies) are a Rhode Island specialty. Hard clams, breadcrumbs, butter, and mirepoix (a trio of diced carrot, celery and onion) are all baked together in the clamshell. Try this dish at Top of the Bay in Warwick and you won't be disappointed.
Said to have started as a fisherman’s breakfast, shrimp and grits is now a South Carolina classic. Fresh shrimp on a bed of simmered milled corn might sound simple, but it can be spiced up with everything from bacon and garlic to lemon, and scallions. If you're looking for a classic, Nigel's Good Food has three North Charleston locations, serving its popular Grandma Fred’s Shrimp & Grits, which comes with onions, peppers, and sausage.
Chislic is a must-try in South Dakota. Skewered cubes of red meat (usually lamb, mutton or beef) are grilled or deep-fried to juicy perfection, then seasoned with garlic salt and served slightly cooled with fries. Regional variations exist all over the state, and there are plenty of different sauce and seasoning options depending on where you go. Try yours at PAve, a popular spot in Sioux Falls.
Succulent pork ribs are a Tennessee staple. They can be ordered wet with a tomato-based sauce or dry with a rub of spices, and are traditionally cooked over charcoal. The Bar-B-Q Shop in Memphis cooks both versions to perfection, so you can decide on your favorite.
Gently smoked, the perfect Texan brisket is tender and juicy on the inside, with a peppery, smoky crust on the outside. There's no need to ask for a sauce – the brisket here is so tender and flavorful you shouldn't need any condiments. While there are many places to order great brisket in Texas, Cattleack Barbeque in Dallas is a firm favorite, while Franklin Barbecue is an Austin legend.
Funeral potatoes may not sound appealing, but this baked hash brown casserole made with canned soup, cheese, and crushed cornflakes is surprisingly delicious. The unusual name derives from the fact they were traditionally made by Mormon women to serve to grieving families after a funeral. Funeral potatoes are at their best when homemade, but Hoof & Wine in Midvale does a pretty great job too.
It might be a condiment rather than a dish, but you can't come to Vermont without sampling the sweet stuff. You'll find just about anything flavored with maple syrup, from artisan ice cream to maple syrup sauces poured over pork chops. For something a bit different (but very Vermont) try sugar on snow – a bowl of fresh snow with maple syrup drizzled on top. Get to the Wilcox Ice Cream stand in Manchester and try the maple walnut flavor.
The oysters grown on Virginia’s shores are among the finest in the world. Small family-owned suppliers, such as Pleasure House Oysters along the Lynnhaven River (just north of Virginia Beach), produce fat, flavor-packed oysters that are shipped everywhere from New York to Baltimore. But there’s nothing like eating a freshly shucked oyster close to where it has been harvested. Todd Jurich’s Bistro in Norfolk is the place to sample the local goods, best served simply on the half shell with cocktail sauce.
The rivers in Washington teem with salmon, so it's no surprise that cedar-planked salmon is the state's most popular dish. Covered in a sweet honey-balsamic glaze, the salmon is cooked on a cedar plank over an open flame. SixSeven at the famed Edgewater hotel in Seattle is one of the best places to sample the delicacy, where it's served with rainbow potatoes, mushroom ragout, and asparagus.
Historically, pepperoni rolls were eaten by coal miners, but today you'll find modern variations of the state's signature dish everywhere. Whatever meat-and-cheese filling you go for, you won't be hungry after lunch. Try them at Country Club Bakery in Fairmont. This place was first opened in 1927 by Giuseppe Argiro, who swapped work in the coal mines for baking pepperoni rolls.
You've got to try Wisconsin cheese curds, ideally deep fried and eaten with a dipping sauce. The best curds are the ones you eat just 12-24 hours after they’re made. Try them straight up, deep fried, or poutine style, melted over fries with gravy. Milwaukee's Wisconsin Cheese Mart serves great brews alongside delicious, deep-fried curds.
There are few menus in Wyoming that don't feature a huge, melt-in-your-mouth slice of prime rib. For a real treat, head to The Prime Rib Restaurant and Wine Cellar in Gillette. Its delicious prime rib is served with a choice of sides, including garlic mashed potatoes and tossed salad.