Americans have created many delicious foods. Does this list include your favorites, or did we miss something? Let us know your thoughts in the comments below!
America is often called a “melting pot,” especially regarding food. The country’s diverse population has brought together flavors and dishes from all over the world. From Italian pasta and Mexican tacos to Chinese stir-fry and Indian curries, American cuisine blends global influences. This fusion of cultures has created unique dishes and flavors enjoyed by people across the nation, making food in the United States as diverse as its people.
The culinary history of the USA is all about reinvention. Over the years, different food influences have shaped American cuisine. Native American, African, British, European, Asian, and Latin flavors have all contributed to today’s diverse food culture. These influences continue to arrive, adding new tastes and ideas to the ever-evolving American food scene.
People take classic dishes from different cultures, blend them, and turn them into uniquely American creations. Sometimes, this happens slowly, and other times, it happens quickly. These new American dishes often make their way back into the world, completing the cycle of global food influence.
Travel’s top 10 picks for the best American food dishes:
1. Barbecue
Barbecue is loved worldwide, but Americans have turned their love for slow-cooked meat into something special. The Spanish conquistadors introduced this cooking method, originally used by Indigenous Caribbean tribes, to North America. Today, barbecue is one of the most debated foods in the United States—similar to the famous pizza rivalry.
There are four major regional BBQ styles in the U.S.: Carolinas, where pork is the focus; Texas, where beef dominates; Memphis, known for its ribs and dry rubs; and Kansas City, famous for its sweet, tomato-based sauce. However, this is just the start. Each region also has variations and debates on the best way to barbecue.
In the South, BBQ styles vary widely. In North and South Carolina, there’s a split over sauces. North Carolina is divided between the Eastern style, which uses whole hog and vinegar sauce, and the Western style, which focuses on pork shoulder with a tomato-vinegar sauce. Thanks to German immigrants, South Carolina has its mustard-based sauce, and in some areas, a lesser-known dish called “barbecue hash” is a local favorite. Meanwhile, “Texas big city barbecue” is gaining popularity nationwide.
2. Fried okra
Fried okra combines two classic American food traditions: Southern cooking and frying. This crispy dish has become a favorite for its simple yet flavorful taste, blending these long-standing culinary practices into one delicious bite.
One key factor is how Americans adopted foods from Africa, brought over during the harsh transatlantic slave trade. Okra, which grows well in hot and humid climates, became a common dish in the South, enjoyed by people of all races and classes.
Another factor is America’s love of deep-frying. After all, we’re known for our deep-fried Twinkies and other treats. This tradition perfectly complements the Southern dish of fried okra.
Okra appears in many dishes, such as gumbos and succotashes. Some fans prefer it steamed or boiled, while others enjoy it pickled. However, breaded and fried okra is often the best way to introduce it to those who are new to it. The crispy texture and unique “grassy” flavor can quickly win over even the most hesitant eaters.
Fried okra remains extremely popular in the South. In Irmo, South Carolina, a small town, there’s an annual Okra Strut to celebrate this fuzzy, cylindrical vegetable. Fried okra is perfect as a snack, a side dish, or even as part of a dish like the Fried Shrimp and Okra Po’boy served at the Williamsburg Inn in Virginia.
3. Cobb salad
California has been setting food trends for decades. For example, this state brought the popular Cobb salad to the rest of the United States.
The Cobb salad is usually credited to Bob Cobb, owner of the now-closed Brown Derby restaurant in Los Angeles. In 1937, he created this famous salad for Sid Grauman of Grauman’s Theater using ingredients for a late-night meal at the North Vine location.
Grauman loved the Cobb salad, and soon Los Angeles did, too. The rest of America quickly followed, and it’s easy to see why.
A Cobb salad’s combination of crispy bacon, blue cheese, cold chicken breast, avocado, hard-boiled eggs, tomatoes, and lettuce is hard to resist. Americans love experimenting with salads, so you’ll find many variations, like a tropical Cobb with spiced chicken and mangoes.
4. Peanut butter and jelly sandwich
Although the peanut butter and jelly sandwich is a staple for many, it was once considered a fancy treat for the elite in the early 20th century.
According to the National Peanut Board, peanut butter was first introduced at the 1893 World’s Columbian Exposition in Chicago and gained popularity in upscale tea rooms. Can you imagine peanut butter with watercress?
The first known peanut butter and jelly sandwich recipe appeared in the Boston Cooking School Magazine of Culinary Science in 1901, featuring currant or crab-apple jelly. In the early 1900s, mass production and its use as a military ration during World War II helped boost its popularity. Parents then made it a lunchbox favorite, packing this easy-to-make and delicious combo for their kids—or even for themselves.
The sandwich still has a dedicated following, including some upscale enthusiasts.
5. Fry bread
How simple is it to mix flour, salt, baking powder, and sometimes sugar and cook them in lard or oil? Yet, it’s a dish with a deep history.
This Native American food originated out of harsh necessity in the mid-1800s. When tribes were forcibly removed from their lands and relocated to what is now New Mexico on “The Long Walk,” they had to rely on government-provided processed foods to survive, as their traditional fresh foods were no longer available.
Since its creation, fry bread has become a common staple, passed down through generations, and often sold to tourists visiting Native American lands. While it’s delicious, it’s not very nutritious. Fry bread stands as a symbol of both repression and resilience.
As Kevin Noble Maillard notes in his 2019 book Fry Bread: A Native American Family Story, “Fry bread is us. It celebrates old and new, traditional and modern, similarity and difference.”
6. Red beans and rice
A successful food partnership brings together flavors and ingredients to create something special. For example, the combination of peanut butter and jelly is a classic partnership that has stood the test of time. The creamy, nutty taste of peanut butter pairs perfectly with jelly’s sweet, fruity flavor. This simple yet effective combo has become a beloved staple in many households. Another great example is the pairing of cheese and wine. The rich, creamy texture of cheese complements the complex flavors of wine, enhancing both the cheese and the wine. Successful food partnerships enhance the taste and experience of both elements, creating a delicious harmony.
Rice has been an important crop in the US since colonial times, especially in the Carolinas and Georgia, where the climate and tidal conditions were perfect for growing it. Cultivating rice was hard work, primarily done by enslaved people. In the 1800s, Louisiana also became a major rice-growing region as new machinery made production more profitable.
Red beans were a staple food in Haiti. After Haiti’s revolution against France, refugees who moved to New Orleans brought this tradition. The combination of rice and red beans perfectly matched and became an important part of New Orleans and Louisiana cuisine.
Red beans and rice are traditionally enjoyed on Mondays but are not limited to that day. They are often prepared with cayenne pepper, smoked andouille sausage, onions, celery, and bell pepper.
The appeal of red beans and rice goes beyond its rich, smoky flavor. It’s budget-friendly, and red beans are a part of the nutritious legume family, adding to the dish’s overall value.
7. Hamburger
Aside from apple pie, nothing represents “American food” like a hamburger.
Burger expert George Motz traces the origins of the modern burger back to 13th-century Mongolia. The raw mutton dish from the Mongol Empire evolved into cooked chopped beef in Hamburg, Germany. German immigrants brought this beef dish to the United States, eventually becoming a hamburger served on a bun.
The Founding Fathers weren’t eating hamburgers while drafting important documents in Philadelphia in the late 1700s. Still, by the early 20th century, hamburgers were quickly becoming a popular food in the United States. After World War II, hamburgers became the cornerstone of the fast food industry.
The hamburger’s juicy, versatile appeal is undeniable. It’s the ideal food for Americans who love meat, are always on the go, enjoy big portions, seek value for money, crave cheese, and like customizing their meals.
8. Apple pie
Apples originally came from Asia; English colonists brought over the love for pie. However, the United States made apple pie its own, transforming it into a symbol of American culture.
During World War II, apple pie became a patriotic icon as soldiers said they were fighting “for mom and apple pie.” Today, it’s considered a quintessential American dish.
Geography and climate also contributed to apple pie’s popularity. Many regions in the U.S., with their four seasons and ideal terrain, are perfect for growing apples. The top apple-producing states include Washington, New York, Michigan, Pennsylvania, California, Virginia, North Carolina, Oregon, Ohio, and Idaho.
In 2022, Food & Wine featured 22 of its most popular pie recipes, three apple pie varieties. As a bonus, warm apple pie pairs perfectly with another American favorite: ice cream.
9. Poke
Hawaii, the last state to join the U.S., introduced one of America’s more recent food trends: the poke bowl. Traditionally made with cubes of raw ahi tuna or other raw seafood like shrimp or octopus, this dish has been a staple in Hawaii for centuries, long before Western contact.
In the 1990s, Chef Sam Choy, a leader in the Hawai’i regional cuisine movement, played a key role in spreading the popularity of poke bowls far beyond the islands.
Like many iconic American dishes, poke (pronounced poh-kay) blends various cultural influences. Japanese and Chinese immigrants introduced shoyu (soy sauce) and sesame oil to the dish.
Poke has countless variations. It can be served over rice or seaweed or mixed into a salad of greens. You might even find it in tacos, creating a unique Hawaiian-Latin fusion.
10. Chili
Tracing the origins of chili can be tricky, but it’s widely accepted that chili gained popularity in Texas. In the 1880s, Hispanic street vendors known as “chili queens” sold it in San Antonio. By 1893, Texas-style chili was a hit at the World’s Columbian Exposition in Chicago, and from there, it spread across the U.S., evolving in different ways.
Even today, debates about chili continue. Should it include beans or not? Should it use beef or turkey? Red or green chili peppers? And is it best paired with oyster crackers or cornbread? Is it a Super Bowl staple or an everyday meal? The choices are endless.
In Texas, many chili lovers are firm in their stance: no beans are allowed. Red-meat enthusiasts may turn their noses up at turkey-based versions, while New Mexicans are likely to approve of green chili peppers. In the South, cornbread as a side dish is practically a must.
There’s a fun twist regarding the Super Bowl and chili: NFL star Jason Kelce once famously lost his Super Bowl ring in a pool filled with Cincinnati-style Skyline chili. Talk about dedication to the dish!
Conclusion
American cuisine is a rich tapestry from different cultures, flavors, and regional specialties. From classic burgers and apple pie to modern poke bowls and chili, the country’s diverse food scene reflects its history and innovation. Whether it’s a humble PB&J sandwich or the sizzling excitement of a Texas barbecue, American dishes capture hearts and taste buds across the globe.
These ten iconic dishes – each with its own story and evolution – remind us of the incredible variety and cultural influences that have shaped American food, making it a beloved part of the world’s culinary landscape.
FAQs
Q1: What are the most iconic American dishes?
Ans: Some iconic American dishes include hamburgers, apple pie, peanut butter and jelly sandwiches, fried chicken, chili, and barbecue. These foods represent different regions and cultural influences in the U.S.
Q2: What makes apple pie so closely associated with American culture?
Ans: Apple pie became an American symbol during World War II, as soldiers mentioned fighting “for mom and apple pie.” Its enduring popularity and simplicity have made it an American staple.
Q3: Why are hamburgers so popular in America?
Ans: Hamburgers are convenient, customizable, and affordable. They rose to fame in the 20th century, especially with the rise of fast food chains like McDonald’s, making them a national favorite.
Q4: Where did chili originate in the U.S.?
Ans: Chili is believed to have originated in Texas. In the late 1800s, Hispanic “chili queens” in San Antonio helped popularize the dish, which then spread across the country.
Q5: What is a poke bowl, and where did it come from?
Ans: Poke bowls originated in Hawai’i and typically consist of raw seafood (like ahi tuna) served with rice, seaweed, or vegetables. Japanese and Chinese culinary influences helped shape the modern poke bowl.
Q6: Why is fried chicken considered a quintessential American dish?
Ans: Fried chicken became popular in the southern United States, blending African, Scottish, and American cooking traditions. It’s now enjoyed nationwide for its crispy texture and rich flavor.
Q7: What’s the origin of the peanut butter and jelly sandwich?
Ans: The PB&J sandwich became popular in the early 20th century after the mass production of peanut butter. Originally a delicacy in upscale tearooms, it became a common household favorite, especially during World War II.
Q8: Is cornbread typically served with chili in the U.S.?
Ans: In many Southern states, cornbread is a traditional side dish served with chili. However, other regions may prefer oyster crackers or other accompaniments.
Q9: How did barbecue become a key part of American cuisine?
Ans: Barbecue evolved in the southern U.S. and was influenced by indigenous, African, and European cooking methods. It varies by region, with different sauces and meats favored in Texas, Kansas City, and the Carolinas.
Q10: What’s the deal with Cobb salad and its popularity in the U.S.?
Ans: The Cobb salad was created in the 1930s at the Brown Derby restaurant in Los Angeles. Its mix of bacon, avocado, chicken, and blue cheese made it a favorite, and it remains popular due to its flavor and versatility.
