Every state has its own cuisine and culinary quirks—some more widely accepted in the rest of the country than others (looking at you, Colorado “oysters”). It’s what makes each place unique and even serves as a reason to live in or visit that place. I know a good New York slice calms me down every time I threaten to leave the city for somewhere with cheaper rent.
Without further ado, these are the most iconic foods in every state—what they are, how they got there, and what makes them staples to this day.
Alabama: Chicken With White BBQ Sauce
You might be thinking, “White? BBQ?? Sauce???” and for good reason. It’s not nearly as possible (if really at all) anywhere else in the country other than Alabama. The mayo-based—yes, mayo—BBQ sauce was invented exactly 100 years ago at Decatur-based hotspot Big Bob Gibson’s Bar-B-Q, which remains a beloved staple in the state.
Alaska: Alaskan King Crab
Some say Alaskan King Crabs are the most prized crustaceans in the world, and they come from exactly where the name hints: Alaska. The size and rich buttery flavor make them superior to your typical variety, and they’re served two ways: steamed or boiled. The legs are cracked open and served with melted butter.
Arizona: Chimichangas
If you’ve never had the pleasure of trying a chimichanga, let this be your sign to change that. Arizona’s beloved dish, which is believed to have been created right there in the Grand Canyon state (though its exact origins remain disputed), is a traditional flour tortilla burrito—filled with meat, beans, cheese, the works—only it’s fried. Yes, Arizonians found a way to level up the burrito even further. Hats off to them!
Arkansas: Chocolate Gravy
You’ve heard of biscuits and gravy, but have you heard of biscuits and chocolate gravy? The sweet counterpart to the savory dish we all know and love in the South is a must-try in Arkansas.
California: Mission Burrito
Cali might have a reputation for its foo, foo healthy cuisine (Erewhon green juice? That’ll be $47), but it’s also home to some really good Mexican food—including the iconic Mission burrito. The foil-wrapped burrito was created in the Mission District of San Francisco and is known for its massive size. You’ll typically find rice, beans, meat, salsa, cheese, sour cream, and guacamole in the Cal-Mex staple.
Colorado: Rocky Mountain Oysters
I’m gonna hold your hand when I say this, the famous Rocky Mountain Oysters—which are popular in Colorado and other mountainous states—are actually bull testicles. Yes, really. They’re fried and served with cocktail sauce or seasonings, and have a deep history in the state.
Connecticut: New Haven-Style White Clam Pizza
Connecticut is often overlooked in the grand pizza debate, but lest we forget, it’s home to New Haven—and more specifically, New Haven-style white clam pizza. The East Coast dish is unlike, well, anything you’ll find in other ‘za hotspots like New York City. For starters, it doesn’t include tomato sauce. The base is typically a combo of olive oil, garlic, grated cheese, and oregano on a crispy thin crust known as “apizza.” Naturally, it’s topped with freshly-shucked or canned clams.
Delaware: Scrapple
Scrapple is an East Coast delicacy that’s especially cherished in Delaware. And while it’s not quite as polarizing as Rocky Mountain Oysters, it’s not not polarizing either. The regional cuisine is made from leftover pig parts, cornmeal, and flour and is served for breakfast (like a sausage) alongside eggs, pancakes, or waffles.
Florida: Key Lime Pie
Sure, you can eat Key Lime Pie anywhere, but does it really hit the same as it does in Florida? There’s a reason for that. It actually originated in the Florida Keys (you get the name now, right?) There’s another important layer here, though. The key limes used in key lime pie, well, those tiny citrus fruits come from the same place—which means they’re fresher and probably a whole lot better when made close to home.
Georgia: Peach Cobbler
Should it really come as a surprise that the Peach State is known for its peach cobbler? Prob not. The state’s signature fruit shines bright in the popular dessert. So, ahem, where should you try it on your next road trip through the state? Paschal’s in Atlanta, Crystal Beer Parlor in Savannah, or the good ole Georgia Peach Festival.
Hawaii: Poke
Poke originated in Hawaii with fishermen slicing up smaller reef fish (like tuna!) and serving it raw with whatever they had to go with it, whether that was sea salt, seaweed, or brown algae. And it only makes sense, given the word poke actually means “to cut into chunks.”
Idaho: Finger Steaks
Idaho’s beloved finger steaks are basically chicken fingers…but made from steak. Let that sink in. According to the Idaho Beef Council (which, yes, is a real thing!), finger steaks first debuted in the state in the 1950s and were the Northwest’s answer to Southern fried chicken. They’re made from beef (typically sirloin steak), breaded or battered, and fried to create that same crisp, crunchy exterior we all know and love from the poultry version.
Illinois: Deep Dish Pizza
Say what you want about deep dish pizza, but at least it gets tongues wagging. The polarizing regional dish was first created at Pizzeria Uno in the Windy City in 1943 and is cooked in round cast iron pans to create that thicc thick result. Though the size has only reportedly doubled with time, it originally stood at just one inch.
While Pizzeria Uno may have been the OG, Pequod’s and Lou Malnati's are the current front-runners, IMO, as a born and bred Chicagoan.
Indiana: Pork Tenderloin Sandwich
How does the Midwest do pork tenderloin? Fried and on a fat bun. It’s arguably Indiana’s most iconic dish. There’s even a Tenderloin Lovers Trail—seriously. The XL, breaded, and fried pork cutlet is typically wayyyyy bigger than the bun and is topped with mayo, mustard, lettuce, tomato, onion, and pickles.
Iowa: Sweet Corn
IDC where you’re from, there’s just something about a summer afternoon with a slab of corn-on-the-cob (and maybe a grilled hot dog to go with it). But the best sweet corn you’ll find is in Iowa. Probably not a shocker. The state is a majorrrr producer of the starchy veggie. Take a trip to the state and you’ll find plenty of farm stands with fresh cobs come Fourth of July.
Kansas: Burnt Ends
Do not sleep on Kansas BBQ—or more specifically, Kansas City’s signature burnt ends. It’s the very place where the dish was popularized. While they were originally discarded by restaurants as useless trimmings (and then later, served as a free snack), customers became obsessed with the smoky flavor and crispy texture. Ultimately, they became a phenomenon in their own right. A word to the wise: Try Joe’s KC BBQ. If you’re crossing state lines into neighboring Missouri, go for Arthur Bryant's.
Kentucky: Hot Brown
The Kentucky Hot Brown dates all the way back to 1926, when it was created by Chef Fred Schmidt as a sorta late-night snack for hotel guests to enjoy after dinner dances. Basically, it was the 20th century’s version of drunk food—ya know, before Taco Bell came into the picture and stole the show. The open-faced sandwich is typically served on a thick-sliced bread (like Texas Toast) and comes stacked with sliced turkey, cheesy mornay sauce, tomato slices, crispy bacon, and a garnish that typically includes parmesan, paprika, and parsley. We even have our own Delish slider version.
Louisiana: Gumbo
While Louisiana has quite a few contenders for top eats (hello, beignets!?!?), Gumbo is the staple. The beloved Louisiana-style dish falls somewhere between a stew and a soup, and comes in two slightly different versions: Creole and Cajun. Creole gumbo is packed with tomatoes and a lighter roux with a combo of shellfish and meat, while the Cajun rendition lacks tomatoes and has a darker roux with a chicken or pork sausage focus.
Maine: Lobster Roll
While there might, technically, be two variations of the lobster roll (from two different states), the Maine-style sandwich is really the only one worth talking about. There, I said it! Sorry, Connecticut. Unlike the hot buttered roll from CT, this version features chilled lobster that’s dressed in mayo and served on a toasted split-top bun.
Maryland: Crab Cake
Maryland crab cakes are alllll about simplicity. The blue crab meat should be the star, after all. They typically feature minimal additions, like breadcrumbs and mayo, and are seasoned with Old Bay for a little kick. You can make ‘em pan-fried or broiled. Your call!
Massachusetts: New England Clam Chowder
The East Coast knows good seafood, but Massachusetts, specifically, gets major points for its New England clam chowder. It has a thick and creamy soup base with clams, potatoes, onions, and bacon or salt pork. It’s practically the law to serve the dish with oyster crackers, too.
Michigan: Detroit-Style Pizza
As a Detroit-style pizza apologist, let me just say: These square slices don’t get near the amount of respect they deserve. The state’s iconic ‘za, which evolved from the Sicilian version, has the perfect crisp crust, doughy center, and caramelized cheese edges. No notes.
Minnesota: Tater Tot Hotdish
Tater Tot Hotdish is so Midwest coded—it makes sense it’s a favorite in Minnesota. The casserole-style dish loads tater tots, ground beef, and cream of mushroom soup all together for the most comforting of comfort meals.
Mississippi: Biscuits
While biscuits have become popular all over the south (and even parts of the Midwest), they’re extra iconic in Mississippi—whether served with butter and jam or a sausage-filled gravy. One of its cities (Natchez) was even named the biscuit capital of the world. To celebrate its own biscuit launch in 2023, IHOP temporarily “renamed” Natchez to IHOP, MS.
Missouri: Toasted Ravioli
I had quite literally never heard of toasted ravioli until I stumbled across it in the dining hall during my first week of college at the University of Missouri. And frankly, I don’t know how I went 18 years without the T-ravs. The popular St. Louis dish is just a breaded and deep-fried version of the classic stuffed pasta and is best served doused in marinara. Don’t wait nearly two decades to try it, friends.
Montana: Pasties
Montana’s most popular dish is actually of Irish origin. Pasties, which are traditionally from Western Europe but have made their mark in the state, are basically half-moon-shaped hand pies stuffed with meat and veggies.
Nebraska: Runza
Runza is a place, but also a food that originated in Nebraska and remains a staple for Nebraskans (seriously, I asked a few!). The dish itself is a yeast dough bread pocket that’s filled with ground beef, cabbage or sauerkraut, onions, and plenty of seasoning and it’s sorta one of those IYKYK things.
Nevada: Shrimp Cocktail
Nevada is known for a lot more than just boozy Las Vegas. The state basically popularized the shrimp cocktail. Thanks for that, guys! Sorta an interesting menu staple for Nevada though—ya know, considering it’s nowhere near the ocean.
New Hampshire: Boiled Dinner
The south may have seafood boils, but the northeast is alllll about the boiled dinner—especially New Hampshire. The New England classic, which was brought over from Irish immigrants and remains a St. Patty’s Day staple, can vary a bit but generally features corned beef brisket, carrots, potatoes, and cabbage.
New Jersey: Pork Roll
Pork roll, Taylor Ham, whatever you call it, it’s a hit in New Jersey. The salty and hickory-smoked meat has become a staple in the Garden State, typically served on a bagel with egg and cheese. Think of it as the suburban BEC.
New Mexico: Green Chile Cheeseburger
Finally! A cheeseburger made the list. New Mexico is known for its hot spin on the American classic: The Green Chile Cheeseburger, which piles its patties with roasted peppers, onion, and melted jack cheese. According to the BBC, it’s widely believed to have originated at The Owl Bar & Café in San Antonio (New Mexico, not Texas).
New York: The New York Slice
No matter where you fall in the great pizza debate, you can’t deny the fact that New York is a major contender in the game (if not the obvious leader, but I’m biased). But you likely don’t know its real lore. The New York slice TM became a thing in the late 1800s and early 1900s when Italian immigrants, including Gennaro Lombardi (of Lombardi’s Pizzeria, obvi), brought the style over from Naples. Lombardi’s is often cited as the first pizzeria in the U.S., period. Maybe that settles the debate?
North Carolina: BBQ Pulled Pork
North Carolina is not the only place with good BBQ, but its pulled pork does reign supreme—and for good reason. It’s not the same style you get elsewhere. Unlike the traditional Southern version, which includes a thicker, sweeter barbecue sauce, NC-style uses a tangy, vinegar-based recipe and is often served with a dollop of coleslaw on top.
North Dakota: Lefse
Norwegian lefse has become a go-to in North Dakota despite its European roots. The flatbread is made from potatoes, flour, butter, and milk, cream, or lard and filled with pretty much whatever you want—though, ham, salmon, and sugar are popular picks. It first arrived in the state around the 1870s after the Homestead Act of 1862 lured Norwegian immigrants over to the U.S. with the farmland and has remained on regional menus since.
Ohio: Cincinnati Chili
Look, Cincinnati chili is not your typical chili. Prepare for your mind to be blown. The Ohio dish has its own, well, unusual spin—at least to us out-of-staters. The meat sauce is flavored with spices like cinnamon, cloves, allspice, and cocoa and often served over spaghetti. If it feels a little reminiscent of popular Greek dishes like moussaka or pastitsio, that’s because a pair of Greek immigrant brothers first created it in the place that gave it its name.
Oklahoma: Chicken Fried Steak
In true southern form, Oklahomans loveeeee a chicken-fried steak. The crisp beef dish (usually cube steak or tenderized round steak) is breaded like chicken and fried to perfection, before getting doused in a gravy. And, as far as the best in the state, the consensus seems to be Cheevers (with Del Rancho as a strong second) from the Reddit threads alone.
Oregon: Marionberry Pie
Marionberries are a type of blackberry grown in Oregon. They’re juicier and sweeter with just the right touch of tartness, which makes them the prime ingredient for the state’s signature dish: Marionberry Pie.
Pennsylvania: Philly Cheesesteak
As the name so clearly hints, the Philly Cheesesteak hails from Philly—but is a delicacy across the state and beyond. The sammie features thinly sliced steak (normally ribeye), cheese (provolone, American, or the street vendor special: Cheez Whiz), and grilled onions and peppers all sandwiched together on an Italian hoagie roll. If it sounds like a hot dog-Italian beef hybrid, that’s probably because it was created by a hot dog vendor in the city’s Italian neighborhood.
Rhode Island: Calamari
RI is known best for its seafood in general, but especially its calamari. The state even has its own spin on the iconic dish. Rhode Island-style calamari features garlic butter and hot peppers for even more flavor.
South Carolina: Low Country Boil
If you haven’t spent too much time in South Carolina, you might not be familiar with a Low Country Boil. So, let me (a former resident, current visitor) explain: It’s a tradition in the Palmetto State to cook a medley of shrimp, sausage, corn, and potatoes in one large pot and then eat it in a communal meal style—read: with your hands and served on newspaper as your tablecloth. It’s messy but so good.
South Dakota: Chislic
South Dakota is best known for its Chislic, which features cubed red meat (like lamb, venison, or beef) that’s either deep-fried or grilled and served on a skewer. It typically has a little garlic salt sprinkled on top, and a side of saltine crackers. It’s so popular, in fact, that it was named the official “nosh” of the state and has its own festival.
Tennessee: Hot Chicken
While you can get Nashville hot chicken pretty much anywhere in the city and state (and at many restaurants beyond), two competing haunts claim to have the best: Hattie B’s and Prince’s. But, it was the latter that’s actually credited with inventing the now-famous dish. ICYMI, the local delicacy is fried chicken (on a sandwich or standalone) that’s covered in a cayenne-based, fiery hot sauce or paste that puts the “hot” in hot chicken.
Texas: BBQ Brisket
So, what makes Texas BBQ brisket so special, you ask? The region’s version is slow-smoked over oak with a minimal rub of salt and pepper and no sauce, unlike its competitors in Kansas City, Memphis, and the Carolinas. The salt and black pepper rub in question, which most Texas pitmasters use, is called the "Dalmatian rub" and allows the beef and smoke flavors to really be the star of the show.
Utah: Funeral Potatoes
While Utahns may be throwing back Swig's signature dirty sodas with every meal, what’s actually on their plates? Funeral potatoes are pretty popular in the state, especially for big gatherings, like, well, a funeral. The cheesy potato casserole is made with hash browns, cream of chicken or mushroom soup, sour cream, cheese, and a crunchy topping, like cornflakes or potatoes.
Vermont: Maple Syrup
Not to be dramatic, but you haven’t lived until you’ve tried Vermont’s signature maple syrup—it’s what makes their pancakes so good. Its history dates all the way back to the pre-colonial era when Native American tribes were tapping the trees and turning the sap into sugar. By the mid-1800s, it became a full-blown production in the state.
Virginia: Country Ham
Country ham isn’t just another Thanksgiving entrée in Virginia. It’s a regional staple for locals who claim the salt-cured dish as a state delicacy. Its history dates back to 1607, when settlers first landed in Jamestown, and to this day remains beloved—by itself, piled on biscuits, and served in so many more ways.
Washington: Smoked Salmon
Smoked salmon has a long history in the Pacific Northwest, especially Washington State, for two key reasons: 1. Its Native American heritage—salmon was not only a staple food but was often smoked for preservation; 2. The state’s abundance of salmon makes it so easy to get fresh and high-quality fish.
West Virginia: Pepperoni Roll
West Virginia’s signature dish, the pepperoni roll, is basically just a pizza breadstick—hold the sauce. So, yeah, it’s amazing. According to Southern Living, the doughy snack is filled with mozzarella cheese and pepperoni, and actually originated as an easy on-the-go lunch for coal miners.
Wisconsin: Cheese Curds
Cheese curds are a staple in Wisconsin—it is the Cheese State, after all. But, in case you haven’t visited the area or ordered the dish off a midwestern pub menu, here’s the gist: They’re basically what you get in the process of cheesemaking (fresh, unaged cheese) and typically come fried. Want a taste of Wisco wherever you are? You can snag ‘em on Goldbelly.
Wyoming: Bison Burgers
There are a lot of bison in Wyoming—and a lot of bison burgers on menus in Wyoming. The meat is a lot leaner and can be more flavorful than your typical burger. And a bonus? It has less fat and calories than beef, too.
