Thecuisine of the United States includes manyregional or localdishes,side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States.
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | American chop suey | Northeast | New England andNortheastern United States | An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese.[1] |
 | American goulash | Multiple | Midwestern United States andSouthern United States | A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings. Some variations include cheese.[2] |
 | Arizona cheese crisp | Southwest | Arizona | An open-faced flour tortilla with grated cheese and sometimes additional ingredients on top, baked until both the tortilla and the cheese are crisp.[3] |
 | Barbecue spaghetti | South | Memphis, Tennessee | Spaghetti noodles topped with a sauce made from smoked pork, vegetables, and barbecue sauce.[4] |
 | Biscuits and gravy | South | Southern United States | Soft dough biscuits, generally split into halves and covered in eithersawmill orsausage gravy.[5] |
 | Borracho beans | Southwest | Texas | Pinto beans cooked with beer, pork or bacon, and spices such as onions, garlic, andjalapeño peppers. ATex-Mex dish; the name means "drunken beans".[6][7] |
 | Boston baked beans | Northeast | Boston, Massachusetts | A variety ofbaked beans, typically sweetened withmolasses ormaple syrup and flavored withsalt pork or bacon.[8] |
 | Cheese straws | South | Southern United States | A savory biscuit-like snack made with flour, butter, salt, cheddar cheese, and cayenne pepper; sometimes the dough is extruded through acookie press before being baked[9][10][11] |
.jpg) | Chili burger | Southwest | Los Angeles, California | Also known as a chili size. A hamburger (or cheeseburger) topped withchili con carne.[12] |
 | Chimichanga | Southwest | Arizona | A deep-friedburrito, usually made with a flour tortilla and various fillings such as beans, rice, cheese, and some type of meat.[13][14][15] |
 | Chislic | Midwest | South Dakota | Small cubes ofmutton (or sometimes beef, pork, orvenison), deep-fried and served on skewers or toothpicks.[16][17] |
 | Cincinnati chili | Midwest | Cincinnati, Ohio | A Mediterranean-spiced meat sauce used as a topping withspaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way" with one, a "five-way" with both), or onhot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s.[18] |
 | City chicken | Multiple | Pittsburgh, PA;Ohio;Michigan;Indiana | Cubes of meat (usually pork) which have been placed on a woodenskewer (approximately 4–5 inches (10–13 cm) long), then fried or baked.[19] |
| Cowboy beans | Southwest | Southwestern United States | Consists of beans and ground beef in a sweet and tangy sauce[20] | |
 | Eggs Benedict | Northeast | New York City | The two halves of a toastedEnglish muffin topped withCanadian bacon,poached eggs, andhollandaise sauce.[21] Claims exist that it was invented at theWaldorf Hotel in New York City in 1894, and another claim is that it was first made by Edward P. Montgomery on behalf of commodore E. C. Benedict.[22] |
 | Eggs Sardou | South | New Orleans | Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.[23] |
 | Étouffée | South | Louisiana,Mississippi | Étouffée (/eɪtuːˈfeɪ/ay-too-FAY) iscrawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique calledsmothering, withroux,Cajun spices, and other ingredients, and served with rice.[24] |
 | Fried cheese curds | Midwest | Wisconsin | Cheese curds that are battered and deep fried.[25][26] |
 | Fried green tomatoes | South | Southern United States | Unripe tomatoes, sliced, coated with cornmeal, and fried.[27] |
.jpg) | Frito pie | Southwest | Southwestern United States | A dish made with chili, cheese, andcorn chips (especiallyFritos). Additions can includepico de gallo,refried beans,sour cream,onions,rice, andjalapeños.[28][29] |
 | Garbage Plate | Northeast | Rochester, New York | A choice of two entrees such as cheeseburger, hamburger, red hots,white hots, Italian sausage, chicken tenders, fried haddock, fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad; topped with mustard, onions, and a meat sauce of slowly simmered ground beef and spices; usually served with Italian bread and butter on the side.[30][31][32] |
 | Goetta | Midwest | Cincinnati, Ohio | Goetta (/ˈɡɛtə/GHET-ə) is ground pork or beef mixed withsteel-cut oats and seasonings, formed into a log, sliced, and fried. It originated in theOver-the-Rhine neighborhood of Cincinnati.[33] |
 | Grillades | South | Louisiana | Grillades (/ɡriːˈjɑːdz/gree-YAHDZ) are fried or seared medallions of meat, usually beef, cooked withCreole-style vegetables and spices.[34] |
 | Hotdish | Midwest | Minnesota | A variety ofcasserole which typically contains astarch, ameat or other protein, and acanned or frozenvegetable, mixed withcanned soup[35] |
 | Hushpuppy | South | Southern United States | Asavory food made fromcornmealbatter that is deep fried or baked rolled as a small ball[36] |
 | Johnny Marzetti | Midwest | Midwestern United States | A MidwesternItalian American pasta dish consisting of noodles, cheese,ground beef, and atomato sauce that typically includesaromatic vegetables and mushrooms.[37][38] |
 | Klobásník | Southwest | Texas | A klobasnek (meaning "sausage roll") is an American Czech savory finger food. Unlikekolaches, which are sweet and which came to the United States with Czech immigrants, klobasneks were first made by Czechs who settled in Texas.[39] |
 | Laulau | West | Hawaii | A traditional preparation consisting ofpork wrapped in taro leaf[40] |
 | Livermush | South | North Carolina | A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried.[41][42][43] |
 | Loco moco | West | Hawaii | There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy[44] |
 | Mission burrito | West | San Francisco, California | A very large burrito filled with meat, beans, rice, and additional flavor-enhancing ingredients such as cheese, sour cream, guacamole,pico de gallo, or jalapeños. Typically served wrapped in aluminum foil.[45] |
 | Natchitoches meat pie | South | Louisiana | A dish in Louisiana creole cuisine, it is one of theofficial state foods of Louisiana,[46] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell |
 | New England boiled dinner | Northeast | New England | Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items[47] |
 | Pasty | Midwest | Upper Peninsula of Michigan | A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots. Usually handheld with a crispy outer crust.[48] |
 | Pepperoni roll | Multiple | West Virginia andAppalachia | Pepperoni baked inside a soft roll to create an easily portable snack or lunch item.[49] |
 | Pimento cheese | South | Southern United States | A cheese spread made of cheddar cheese, mayonnaise,pimentos, and seasonings, served on crackers and vegetables or in sandwiches.[50] |
 | Pork roll | Northeast | New Jersey | Also known asTaylor Ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich[51] |
.jpg) | Pudding corn | Multiple | Southern United States andAppalachia | Also known as corn pudding. A savory, baked casserole made withcorn kernels (and sometimescornmeal), eggs, cream or milk, and other ingredients. Usually served as a side dish.[52] |
 | Runza | Midwest | Nebraska and Kansas | A hand-heldmeat pie similar to abierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings.[53] |
 | Scrapple | Multiple | Pennsylvania, Delaware | Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, oftenbuckwheat flour, and spices[54] |
 | Slinger | Midwest | St. Louis | A diner specialty typically consisting of two eggs, hash browns, and a beef patty, all covered in chili con carne and topped with cheese and onions.[55] |
 | Spam musubi | West | Hawaii | A piece of grilledSpam on top of arice ball, held together with a strip ofnori. This is similar tonigiri sushi, but with Spam instead of raw fish.[56] |
 | Spoonbread | South | Southern United States | A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding.[57] (Pictured is spoonbread underneath a pork chop, with a side of greens.) |
 | Steamed cheeseburger | Northeast | Central Connecticut | Ground beef is steamed on a tray to create a juicy patty without any grease. Steamed cheese, raw onion and mustard toppings are added afterwards.[58] |
 | Stromboli | Northeast | Philadelphia, Pennsylvania | A type of savoryturnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables, and traditionally wrapped in Italian bread dough. It was invented in 1950 at Romano's Pizzeria & Italian Restaurant in Essington, Pennsylvania, by Nazzareno "Nat" Romano.[59] |
 | Succotash | Multiple | New England; Pennsylvania; Southern United States | A chunky dish that consists primarily ofsweet corn withlima beans or othershell beans. Other ingredients may be added including tomatoes and green or sweet red peppers.[60] |
 | Toasted ravioli | Midwest | St. Louis, Missouri | A dish of breaded, deep-friedravioli, found on the menus of many St. Louis restaurants including those ofthe Hill, a predominantly Italian neighborhood.[61] |
_at_Toshi%25E2%2580%2599s_Teriyaki_Grill%2c_Seattle%2c_Washington.jpg) | Seattle-style teriyaki | West | Seattle, Washington | A comfort food originating in Seattle, it is characterized by fresh meat marinated in a sweet soy-ginger blend, grilled over an open flame, and finished with a drizzle of teriyaki sauce. Served with coleslaw-like salad and rice.[62][63][64] |
 | Utica greens | Northeast | Upstate New York | A dish made of hot peppers,sautéedgreens, chicken stock or broth,escarole, cheese,Pecorino, breadcrumbs and variations of meat andprosciutto.[65] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Alabama-style barbecue | South | Northern Alabama | Smoked chicken or other smoked meats, with a white barbecue sauce that has a base ofmayonnaise instead of tomatoes. The sauce is said to have been developed in 1925 by Bob Gibson ofDecatur.[66] |
 | Barbecue bologna | Southwest | Oklahoma | Bologna that has been smoked barbecue-style, usually over pecan wood.[67] |
 | Chicago-style barbecue | Midwest | Chicago | In addition to using more conventional methods of smoking meats, barbecue chefs in Chicago sometimes utilize an aquarium smoker, which is a rectangular indoor smoker with glass sides.Rib tips andhot links are popular in Chicago.[68][69][70][71] |
| Hoosier-style barbecue | Midwest | Indiana | Pork and beef slow-roasted over cherrywood, served with an apple cider and tomato based sauce.[72] | |
.jpg) | Kansas City-style barbecue | Midwest | Kansas City, Missouri | Kansas City barbecue isslow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.[73] It is characterized by its use of a wide variety of meat.Burnt ends are quite popular in Kansas City.[74][75] |
 | Memphis-style barbecue | South | Memphis, Tennessee | Typified by pork ribs, slow cooked in a pit. "Dry" ribs are covered with a dry rub before cooking, and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.[76] |
 | North Carolina-style Barbecue | South | North Carolina | Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based.[77][78] |
 | Santa Maria-style barbecue | Southwest | Santa Maria Valley, California | Beeftri-tip and sometimes other meat, grilled over coals of thecoast live oak, and traditionally served withsalsa, pinquito beans, salad, and grilled French bread.[79] |
 | South Carolina-style Barbecue | South | South Carolina | Whole hog barbecue, orpig pickin', is popular in South Carolina. In theMidlands of South Carolina, mustard based barbecue sauce is common, while vinegar is more common in the upstate region.[80] South Carolina is also known for "hash", a rich pork gravy made of offal and pork cuts.[81] |
 | St. Louis-style barbecue | Midwest | St. Louis, Missouri | Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.[82] |
 | Texas-style barbecue | Southwest | Texas | Texas-style barbecue often uses beef (especiallybrisket[83]) instead of pork. There are several variations, including East, Central, West, and South Texas. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce.[84] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
.jpg) | Anadama bread | Northeast | New England | A traditionalyeast bread of New England made with wheat flour,cornmeal,molasses and sometimesrye flour[85] |
 | Beaten biscuits | South | Southern United States | A dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument.[86] |
 | Frybread | West | Indigenous cuisine of the Americas | Flat, fried bread with a fluffy interior and crunchy exterior, made with wheat flour, sugar, salt, and lard or vegetable oil.[87] |
.jpg) | Hot water corn bread | South | Southern United States | Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil.[88] |
.jpg) | Johnnycakes | Multiple | East Coast,Southern United States, andAppalachia | Also known as hoecakes.Cornmealflatbread, a dish ofNative American origin.[89][90] |
 | Parker House roll | Northeast | Boston, Massachusetts | Abread roll that was invented at theParker House Hotel in Boston during the 1870s.[91] It may be served as a side dish. |
| Pistolette | South | Louisiana | A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in theCajun areas aroundLafayette. The other is a type of submarine shaped bread about half the size of abaguette that is popular inNew Orleans for Vietnamesebánh mì and other sandwiches.[92] | |
.jpg) | Texas toast | Southwest | Texas | A type of thick-cut white bread, grilled with butter or margarine and often with garlic and other spices, and usually used as a side dish[93] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Broasted chicken | Midwest | Wisconsin | Broasted chicken is pieces of chicken that have been battered and deep-fried in apressure cooker. The outside is very crispy and the inside is moist and juicy. True broasted chicken is chicken that has been cooked using equipment and recipes supplied by theBroaster Company.[94][95][96] |
 | Buffalo wings | Northeast | Buffalo, New York | Chicken wing sections (wingettes and drumettes) that are deep-fried, unbreaded, and coated in a hot sauce made withcayenne pepper, vinegar, and butter. Usually served with celery or carrot sticks, and bleu cheese or ranch dressing for dipping.[97] |
 | Lemon pepper wings | South | Atlanta | Fried chicken wings that have been heavily coated inlemon pepper seasoning. Lemon pepper wings can also be served "wet", i.e. withbuffalo sauce.[98] |
 | Chicken and waffles | Multiple | TheSouth and theNortheast | Thesoul food version of chicken and waffles, popular in the South, pairsfried chicken with a breakfastwaffle. ThePennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy.[99] |
 | Chicken Divan | Northeast | New York City | A chickencasserole usually served with broccoli, almonds, andMornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel.[100][101] |
.jpg) | Chicken Maryland | South | Maryland | Fried chicken served with a creamgravy[102] |
| Chicken mull | South | North Carolina,South Carolina andGeorgia | A traditional stew consisting ofparboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients[103] | |
 | Chicken riggies | Northeast | Utica–Rome area, New York | An Italian-American pasta dish of chicken,rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce.[104] |
 | Chicken Vesuvio | Midwest | Chicago | Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. AnItalian American dish.[105] |
| Hawaiian haystack | West | Idaho andUtah | A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple. Various optional condiments, such as coconut, diced bell peppers and tomatoes, and grated cheese are also often included.[106] | |
 | Hot chicken | South | Nashville, Tennessee | A portion of breast, thigh, or wing that has beenmarinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper.[107][108] |
 | Moravian chicken pie | South | Winston-Salem, North Carolina | A savory pie containing no vegetables and filled only with chicken meat and a small amount of thickened broth. Served with hot chicken gravy on top.[109] |
| Springfield-style cashew chicken | Midwest | Springfield, Missouri | Deep-fried pieces of chicken served over rice. Topped with a sauce made of chicken broth, soy sauce, and oyster sauce, thickened withcorn starch. Garnished with unsalted cashews and sliced green onions.[110][111] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Bananas Foster | South | New Orleans | A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, then the alcohol is added and ignited as aflambé. The bananas and sauce are served over the ice cream.[112] |
 | Beignet | South | New Orleans | A beignet (/bɛnˈjeɪ/ben-YAY) is a square-shaped pastry made with deep-friedchoux dough and topped with powdered sugar.[citation needed] |
 | Boston cream donut | Northeast | Massachusetts | A yeast-risendonut withchocolatefrosting and a creamyvanilla-flavoredcustard filling: a miniature version of the Boston cream pie.[113][114] It was designated the official donut of Massachusetts in 2003[115] after the Boston cream pie itself was chosen as the state dessert in 1996. |
 | Boston cream pie | Northeast | Boston | A cake that is filled with acustard orcream filling and frosted with chocolate[116] |
| Bumpy Cake | Midwest | Michigan | A Devil's food cake that is topped with buttercream frosting and covered with chocolate ganache[117] | |
 | Chantilly cake | West | Hawaii | A delicacy in Hawaii, dating back to the 1950s.[118] Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from aGerman chocolate cake without the coconut.[119] This is in contrast to the typical usage ofcreme Chantilly, which refers to sweetened whipped cream.[120] |
 | Chess pie | South | Southern United States | A simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate.[121] |
 | Derby pie | South | Kentucky | Derby pie is achocolate and walnut tart in a pie shell with apastry dough crust. It is made with walnuts and chocolate chips. The pie was created in the Melrose Inn ofProspect, Kentucky,United States, by George Kern with the help of his parents, Walter and Leaudra. It is often associated with theKentucky Derby.[122] As the name is trademarked, the makers of similar pies have had to use a different name such as "Pegasus pie", a reference to the Pegasus Parade at theKentucky Derby Festival, and May Day pie, in reference to the First Saturday in May, the day of the Kentucky Derby. |
 | Doberge cake | South | New Orleans | Doberge (/doʊˈbɜːrʒ/doh-BURZH) cake is a cake with many thin layers, separated with dessert pudding (often half chocolate and half lemon), and with a glazed outer frosting.[123] |
 | Fortune cookie | West | San Francisco | A crisp, sugary cookie wafer usually made from flour, sugar, vanilla and sesame seed oil, containing a piece of paper inside bearing a "fortune", usually an aphorism or a vague prophecy, and typically served after a Chinese meal.Makoto Hagiwara of the Tea House in the Japanese Tea Garden in San Francisco'sGolden Gate Park reportedly first served the modern version of the cookie in the 1890s or early 1900s.[124] |
 | Frozen banana | Southwest | Newport Beach, California | Made by putting a banana on a stick, freezing it, and dipping it in melted chocolate. May be covered with toppings such as chopped nuts,sprinkles, sugar, and crushed cookies.[125] |
 | Gooey butter cake | Midwest | St. Louis, Missouri | A flat, dense cake made with yellow box cake mix, butter, sugar, and eggs, and cream cheese typically about 1 inch (2.5 cm) tall, and can be dusted with powdered sugar.[126] |
 | Happy Cake | West | Hawaii | Atropical cake prepared with pineapple, coconut andmacadamia nuts, it is often referred to as Hawaii's version of afruit cake.[127] |
 | Haupia | West | Hawaii | Haupia (/haʊˈpiːə/how-PEE-ə) is a dish in thenative cuisine of Hawaii, it is acoconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi[128] |
| Hot milk cake | Northeast | Mid-Atlantic states | Has a distinctive flavor from scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately.[129] | |
 | Hummingbird cake | South | Southern United States | A banana-pineapple spice cake that has been a tradition inSouthern cuisine since the mid-20th century.[130] The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue ofSouthern Living. |
| Kentucky jam cake | South | Kentucky andTennessee | Prepared with jam and spices mixed in the batter and is decorated with caramel icing.[131][132][133] | |
 | Key lime pie | South | Key West, Florida | A pie made withkey lime juice, egg yolks, and sweetened condensed milk, with ameringue topping.[134] |
 | King cake | South | New Orleans | A cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside. Eaten duringMardi Gras season.[135] |
 | Kulolo | West | Hawaii | A dessert made from mashedkalo (taro) corms, grated coconut meat or coconut milk, and sugar[136] |
 | Lane cake | South | Georgia, Alabama, Mississippi[137] | Also known as a prize cake; a bourbon-soaked layer cake[138] |
| Lemon stick | South | Baltimore, Maryland | Half of a lemon with a peppermint stick in it[139] | |
 | Mississippi mud pie | South | Mississippi | A chocolate-based dessert pie.[140][141] |
 | Modjeska | South | Louisville, Kentucky | Amarshmallow dipped incaramel.[142] |
 | Moravian sugar cake | South | Winston-Salem, North Carolina | A traditional sweet coffee cake topped with butter, brown sugar and cinnamon which was popularized byMoravians in North Carolina.[143] |
| Needham | Northeast | Maine | Aconfectionerydessert bar made from sugar, chocolate, coconut, and potato.[144] | |
 | Pecan pie | South | Southern United States | A pie made primarily of eggs andcorn syrup withpecan nuts.[145] |
 | Salt water taffy | Northeast | Atlantic City, New Jersey | Originally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s[146] |
 | Shaker lemon pie | Midwest | Ohio and elsewhere in the Midwest | A pie with a filling made with whole lemons that have been sliced extremely thin andmacerated with sugar.[147] |
 | Shoofly pie | Northeast | Pennsylvania | A pie with a cake-like consistency, made withmolasses.[148] |
 | Snickers salad | Midwest | Iowa | A mix ofSnickers bars,Granny Smith apples,whipped cream, and often pudding or whipped topping, served in a bowl.[149] |
 | Strawberry rhubarb pie | Northeast | New England, Upstate New York | A sweet and tart pie made withstrawberries andrhubarb, with a latticed top crust.[150] |
 | Sugar cream pie | Midwest | Indiana | Often referred to as Hoosier sugar cream pie, this is the state food of Indiana. It is a single crust pie made from brown sugar, flour, butter, salt, vanilla, and cream. The Hoosier sugar cream pie is recognizable for being a shallow pie with a nutmeg dusting on top.[151][152] |
 | Sugar on snow | Northeast | Vermont; Upstate New York; Quebec | Also known as "tire sur la neige" (French for "pull over snow"). A candy made by boilingmaple syrup and pouring it over clean snow to harden it. Popular at seasonal "sugaring-off" events where freshly tapped maple syrup is boiled and guests receive a small spoon or popsicle stick to roll the still-warm maple onto.[153] |
 | Sweet potato pie | South | Southern United States | A pie with a filling of mashedsweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg.[154] |
| Tarte à la Bouillie | South | Louisiana | Tarte à la Bouillie (/ˌtɑːrtələbuˈiː/TART-ə-lə-boo-EE) are sweet-doughcustardtarts that are part ofCajun cuisine.[155] | |
 | Toll House cookie | Northeast | Massachusetts | A cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. Invented at theToll House Inn inWhitman, Massachusetts.[156] |
 | Tipsy cake | South | Southern United States | A variation on the Englishtrifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit.[157][158] |
 | Whoopie pie | Northeast | Maine and Pennsylvania | A baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them.[159] Referred to in some parts of Pennsylvania as a gob.[160] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Cioppino | West | San Francisco, California | Cioppino (/tʃoʊˈpiːnoʊ/choh-PEE-noh) is anItalian-Americanfish stew with tomatoes and a variety of fish and shellfish.[161] |
 | Clambake | Northeast | New England | Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach.[162][163] |
 | Clam cakes | Northeast | Rhode Island | Fritter made from flour, water, baking powder, clam juice, and chopped or minced clams (usually quahogs) all mixed together, rolled into balls and deep fried.[164] |
 | Clams casino | Northeast | Rhode Island | Aclam served on a half clamshell, topped withbreadcrumbs and crumbled bacon, and broiled.[165] |
 | Crab cakes | South | Maryland | Crab meat and other ingredients (such as bread crumbs, milk, mayonnaise, eggs, and seasonings, particularly Old Bay Seasoning), traditionally deep-fried orsautéd, and increasingly often broiled.[166] |
 | Fish boil | Midwest | Door County, Wisconsin | Freshwater whitefish,potatoes, andonions are boiled in a large pot of salty water, with the fish and potatoes in wire baskets. When the fish is ready, the fish oil, which has floated to the top, is removed, traditionally with burning kerosene.[167] |
 | Frogmore stew | South | Low Country of South Carolina and Georgia | Frogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter.[168][169] |
 | Hangtown fry | West | San Francisco, California | Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.[170] |
.jpg) | Lobster Newberg | Northeast | New York City, New York | An Americanseafood dish made from lobster, butter, cream,cognac,sherry, eggs, and cayenne pepper.[171] |
 | Oysters Bienville | South | New Orleans, Louisiana | A traditional dish inNew Orleans cuisine,[172] it consists of filled, bakedoysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, aroux with butter,Parmesan cheese and other lighter cheese, as well asbread crumbs.[173] |
| Oysters en brochette | South | New Orleans | A classic dish in New Orleans Creole cuisine,[174] raw oysters areskewered, alternating with pieces of partially cookedbacon. The entire dish is thenbroiled orbreaded (usually withcorn flour) then eitherdeep fried orsautéed | |
 | Oysters Rockefeller | South | New Orleans | Oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled[175] |
 | Shrimp and grits | South | TheSouth Carolina Lowcountry and other coastal areas of the Southeast | Grits with cookedshrimp added, usually served for breakfast.[176] |
 | Shrimp Creole | South | Louisiana | Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce orcayenne-based seasoning, and served over steamed or boiled white rice.[177] |
 | Shrimp DeJonghe | Midwest | Chicago | Acasserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry.[178] |
 | Stuffies | Northeast | Rhode Island and elsewhere in New England | Also known as stuffed clams or stuffed quahogs.Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell.[179] |
 | Squid lū'au | West | Hawaii | Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, andHawaiian salt.[180] (Squid lū'au is pictured at the very bottom of the image.) |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Bagel dog | Multiple | New York City, Chicago, Cincinnati | A full-size or miniature hot dog, wrapped inbagel-style breading before or after cooking.[181] |
 | Beer brat | Midwest | Wisconsin | A bratwurst simmered in beer and then grilled.[182][183] |
 | Boudin | South | Southern Louisiana | A sausage made with pork, rice, andCajun spices.[184][185][186] |
.jpg) | Carolina style | South | North and South Carolina | A hot dog topped with chili, slaw, and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item.[187] |
 | Chicago-style hot dog | Midwest | Chicago | An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices,neon-green relish, celery salt, and sport peppers. Also topped with mustard, but not ketchup.[188] |
 | Coney | Midwest | Cincinnati | A hot dog topped with a spiced meat sauce calledCincinnati chili, mustard, diced onions, and sometimes cheese.[189][190] |
 | Coney Island hot dog | Midwest | Detroit,Flint, elsewhere in Michigan,Fort Wayne, Indiana | A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.[191][192] |
 | Dodger Dog | Southwest | Los Angeles, California | A 10-inch (25 cm) hot dog wrapped in a steamed bun. Sold at the baseball park of theLos Angeles Dodgers.[193] |
 | Half-smoke | South | Washington, D.C. | A "local sausage delicacy"[194] that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat. The sausage is often half-pork and half-beef,smoked, and served with herbs, onions, and chili sauce. |
| Italian hot dog | Northeast | Newark, New Jersey | A deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes.[195] | |
 | Jersey breakfast dog | Northeast | New Jersey | A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg.[196] |
 | Maxwell Street Polish | Midwest | Chicago | APolish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions.[197] |
 | Michigan hot dog | Northeast | North Country of New York state | A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices. Optionally also topped with onions and yellow mustard.[198] |
 | New York System wiener | Northeast | Rhode Island | A sausage similar to a hot dog, made ofveal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef.[199] |
 | Polish Boy | Midwest | Cleveland | Akielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.[200] |
 | Ripper | Northeast | Northern New Jersey | A hot dog that is deep-fried until the casing rips.[201] |
| Seattle-style hot dog | West | Seattle | A hot dog orPolish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, orsauerkraut.[202] | |
 | Sonoran hot dog | Southwest | Tucson and elsewhere in southern Arizona | A hot dog wrapped in bacon and grilled, served on abolillo-style hot dog bun, and topped withpinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, andjalapeño salsa.[203] |
| Texas Tommy | Northeast | Philadelphia and elsewhere in eastern Pennsylvania | Invented inPottstown, Pennsylvania, a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked.[204] | |
 | White hot | Northeast | Rochester, New York | A hot dog made with a combination of uncured and unsmoked pork, beef, and veal. The lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.[205][206] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | California-style pizza | West | California | Thin-crust pizza with fresh, nontraditional toppings such as chicken, peanut sauce, artichoke hearts, and goat cheese.[207] |
 | Chicago-style pizza | Midwest | Chicago | Deep-dish pizza, with a tall outer crust and large amounts of cheese, with chunky tomato sauce on top of the cheese instead of underneath it.[208] |
 | Detroit-style pizza | Midwest | Detroit | A square pizza similar toSicilian-style pizza that has a thick deep-dish crisp crust, brick cheese, and toppings such aspepperoni and olives, and is served with the marinara sauce on top.[209][210] |
 | Grandma pizza | Northeast | Long Island | Thin-crust pizza topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic, and olive oil, cooked in a rectangular pan and then cut into squares.[211] |
 | New Haven-style pizza | Northeast | New Haven, Connecticut | A Neapolitan-influenced pizza with a thin, crisp crust. A "plain" pizza is crust,oregano, and tomato sauce with a little bit of gratedpecorino romano cheese sprinkled on.Mozzarella is considered to be a topping; a customer who wants it must ask for it.[212] |
 | New York-style pizza | Northeast | New York City | Pizza with a thin, hand-tossed crust that is soft and foldable but crispy on the edge. Often sold in wide, wedge-shaped slices to go.[213] |
 | Ohio Valley-style pizza | Midwest | Steubenville, Ohio | Pizza with a square crust, tomato sauce, small amounts of cheese, and cold toppings added after baking[214] |
 | Pizza bagel | Midwest | Cleveland, Ohio | The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings.[215] |
 | Pizza puff | Midwest | Chicago | A deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage. Can be found at some hot dog stands and casual dining restaurants.[216][217] |
 | Quad City-style pizza | Midwest | TheQuad Cities area of Iowa and Illinois | The crust has a nutty taste, the tomato sauce is spicy, the toppings are under the cheese, and the pizza is cut into strips.[218] |
 | St. Louis-style pizza | Midwest | St. Louis | Pizza, often made withProvel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges.[219] |
 | Tomato pie | Northeast | Trenton, New Jersey | Thick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving.[220] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Funeral potatoes | West | Idaho andUtah | A casserole of hash browns or grated/cubed potatoes, Cheddar or Parmesan cheese, cream soup or a cream sauce, and other ingredients, topped with corn flakes or crushed potato chips.[221] |
 | Jo Jo potatoes | Multiple | Ohio, Northwest | Potato wedges that are fried in the same vat as chicken,[222] or that are coated in a seasoned flour and fried.[223] |
 | Potatoes O'Brien | Northeast | Boston, Massachusetts andManhattan, New York | Pan-fried potatoes along with green and redbell peppers. Its origin is disputed;[224] it has been claimed that it originated in the early 20th century[225] from aBoston restaurant named Jerome's[226] and, during the same time period, from aManhattan restaurant named Jack's.[227][228] |
 | Salt potatoes | Northeast | Syracuse, New York | As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged[229] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
.jpg) | Charleston red rice | South | Thelowcountry of South Carolina and Georgia | Long grain rice cooked with crushed tomatoes, small bits of bacon or smokedpork sausage, celery, bell peppers, and onions.[230] |
 | Dirty rice | South | Louisiana | Rice cooked with small amounts of meat (traditionally chickengiblets) which give it a dark color, along with onions, bell peppers, celery, and spices.[231] |
 | Hoppin' John | South | The Carolina Lowcountry | Rice cooked withblack-eyed peas orfield peas, chopped onion, and sliced bacon. Sometimescountry sausage,ham hock,fatback, or another type of meat is used instead of bacon.[232] |
 | Jambalaya | South | Louisiana | A dish of rice and meat in Louisiana Creole cuisine (often a combination ofandouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices.[233] |
 | Red beans and rice | South | Louisiana | A dish in Louisiana Creole cuisine, it is prepared withkidney beans cooked with Louisiana Cajun spices, and often also cooked with ham and vegetables such as bell peppers, onions, and celery, served together with white rice.[234] |
 | Rice and gravy | South | Louisiana | Traditionally a brown gravy based on pan drippings, cooked with onions, bell peppers, celery, and seasonings, and served over steamed or boiled rice. Now often made with various types of meats.[235] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
.jpg) | Cobb salad | Southwest | Los Angeles, California | Agarden salad made from chopped salad greens (iceberg lettuce,watercress,endives andRomaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives,Roquefort cheese, and red-winevinaigrette.[236] Various stories exist recounting how the salad was invented. |
 | Crab Louie | West | San Francisco/Spokane | Iceberg lettuce withDungeness crab or other crab meat, hard boiled eggs, tomatoes, andLouis dressing.[237] |
 | Frogeye salad | West | Idaho andUtah | Apasta salad that is made withacini di pepe pasta, whipped topping and egg yolks. Fruit, such asmandarin oranges andpineapples, are often mixed in, and it is sometimes topped withmarshmallows.[238] |
.jpg) | Michigan salad | Midwest | Michigan | A green salad topped with dried cherries or cranberries,blue cheese,vinaigrette, and sometimes apple slices.[239] |
 | Poke | West | Hawaii | Poke (/ˈpoʊkeɪ/POH-kay) is a raw seafood salad served as anappetizer in Hawaiian cuisine. It is most commonly made withyellowfin tuna, salty seaweed, and sweet onions.[240] |
 | Seven-layer salad | South | Southern United States | A salad with seven layers, usually composed of iceberg lettuce, peas, tomatoes, onions, Cheddar cheese, bacon, and mayonnaise. Served in a glass bowl with high sides.[241] |
 | Shrimp Louie | West | San Francisco andSeattle | Iceberg lettuce withPacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, andLouis dressing; basically the same ingredients as aCrab Louie salad, but with shrimp instead ofDungeness crab[242][243][244] |
 | Waldorf salad | Northeast | New York City | First created between 1893 and 1896 at theWaldorf Hotel in New York City, it is generally made of fresh apples, celery and walnuts, dressed in mayonnaise.[245] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Beef Manhattan | Midwest | Indianapolis, Indiana | An open-faced sandwich ofroast beef andgravy, served withmashed potatoes.[246][247] |
 | Beef on weck | Northeast | Buffalo, New York | Thin-sliced roast beef on a Kümmelweck roll (aKaiser roll topped withcaraway seeds and salt). The cut face of the top half of the roll may be dipped in thejus from the roast.Horseradish is usually provided for the diner to spread to taste on the top half of the roll.[248] |
 | Cheesesteak | Northeast | Philadelphia | Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese (generallyCheez Whiz,American cheese, orProvolone) on ahoagie roll, typically with sauteed onions and other seasonings.[249] |
| Chopped brisket sandwich | Southwest | Texas | A type ofbarbecue sandwich typically made with chopped upsmoked beef brisket and barbecue sauce, and sometimes vegetables such as pickles, onions, and jalapeño peppers.[250] | |
 | Chopped cheese | Northeast | New York City | Ground beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll.[251] |
| Chow mein sandwich | Northeast | Massachusetts,Rhode Island | A brown gravy-basedchow mein mixture placed between halves of a hamburger-style bun.[252] | |
 | Cuban sandwich | South | Tampa, Florida,South Florida[253] | A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, onCuban bread.[254][255]Medianoche sandwiches are very closely related. |
 | Denver sandwich | Southwest | Denver | Also known as a Western sandwich. A Denveromelette (scrambled eggs with diced ham, onions, and green bell peppers) on two pieces of bread.[256] |
.jpg) | Fluffernutter | Northeast | New England | Made withpeanut butter andmarshmallow fluff, usually served onwhite bread[257] |
.jpg) | Fool's Gold Loaf | Southwest | Denver | A French bread, baked and hollowed out, and filled with a jar of peanut butter, a jar of grape jelly, and a pound of bacon.[258] |
 | French dip | Southwest | Los Angeles, San Diego | Thin-sliced beef served on a French roll, often topped with Swiss cheese and onions. Traditionally, the bread is dipped in the beef juice that results from cooking, though it's not unusual for thejus to be served on the side.[259] |
 | Fried-brain sandwich | Midwest | Evansville, Indiana,[260]Ohio River valley | A sandwich made with heavily battered slicedcalves' brains, deep fried and served on sliced bread.[261] |
.jpg) | Gerber sandwich | Midwest | St. Louis | Anopen-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and eitherProvel orProvolone cheese, seasoned with a sprinkling of paprika, and then toasted.[262] |
 | Horseshoe sandwich | Midwest | Springfield, Illinois | An open-faced sandwich of thick-sliced toasted bread, a hamburger patty or other meat, French fries, and a cheese sauce that is somewhat similar toWelsh rarebit.[263] |
 | Hot brown | South | Louisville, Kentucky | An open-faced sandwich of turkey with sliced tomatoes on thick-cut toast, covered withMornay sauce and topped with bacon, and baked or broiled until the bread is crisp and the sauce begins to brown.[264] |
.jpg) | Italian beef | Midwest | Chicago | A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.[265] |
 | Jibarito | Midwest | Chicago | A jibarito (/ˌhiːbəˈriːtoʊ/HEE-bə-REE-toh) is a sandwich, inspired by the cuisine ofPuerto Rico, made with flattened, fried greenplantains instead of bread. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato.[266] |
 | Jucy Lucy | Midwest | Minneapolis | A cheeseburger that has the cheese inside the meat patty instead of on top.[267][268] |
 | Lobster roll | Northeast | New England | A sandwich of lobster meat served in a top-loading hot dog bun.[269] |
 | Mother-in-law | Midwest | Chicago | Atamale in a hot dog bun, covered withchili.[270] |
 | Muffuletta | South | New Orleans | A sandwich on a muffuletta bread, a large, round, and light Italian bread with sesame seeds. It's filled with various meats and cheeses, usually includingham,salami,mortadella,Swiss cheese, andprovolone, witholive salad spread on the bread.[271] |
 | Oostburger | Midwest | Oostburg, Wisconsin | A sandwich consisting of a hamburger or cheeseburger topped with a butterfliedbratwurst, typically served on ahard roll with condiments.[272][273] |
 | Pepper and egg sandwich | Midwest | Chicago | Scrambled eggs and grilled bell peppers on French bread.[274][275] |
 | Pilgrim sandwich | Northeast | New England | Also known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients.[276] |
 | Pit beef sandwich | South | Baltimore | A sandwich of charcoal-roasted beef, sliced and served rare on aKaiser roll.[277] |
 | Po' boy | South | New Orleans | Asubmarine sandwich on a wide piece of French bread that is crunchy on the outside and light on the inside. Popular fillings include fried seafood such as shrimp, oysters, or catfish, and the more traditional roast beef with brown gravy. Usually topped ("dressed") with shredded lettuce, tomatoes, pickles, and mayonnaise.[278][279][280] |
 | Pork tenderloin sandwich | Midwest | Iowa and Indiana | A large, thin porkcutlet, breaded and deep-fried, served on a bun.[281] |
 | Reuben sandwich | Multiple | New York City and Omaha, Nebraska | A hot sandwich composed ofcorned beef,Swiss cheese,sauerkraut, and Russian or Thousand Island dressing,grilled between slices ofrye bread.[282] One account holds that Reuben Kulakofsky of Omaha, Nebraska invented the sandwich, and another holds that it was invented by Arnold Reuben atReuben's Restaurant in New York City.[283] |
 | Sailor sandwich | South | Richmond, Virginia | A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.[284] |
 | Sloppy joe | Northeast | Northern New Jersey | In most of the U.S., asloppy joe is a sandwich of ground beef and tomato sauce, with onion and spices, served on a hamburger bun. But in North Jersey, a sloppy joe is a double decker thin slicedrye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham,pastrami,corned beef,roast beef, or slicedbeef tongue, along withSwiss cheese,coleslaw, andRussian dressing.[285][286][287] |
 | Spiedie | Northeast | Binghamton, New York | A spiedie (/ˈspiːdi/SPEE-dee) is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread.[288] |
 | St. Paul sandwich | Midwest | St. Louis | Anegg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.[289] |
 | Submarine sandwich | Northeast | Northeastern United States | Also known as a sub, wedge, hoagie, hero, grinder, baguette and other names, it originated in several differentItalian American communities in the Northeastern United States from the late 19th to mid-20th centuries.[290] A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces. |
 | Tavern sandwich | Midwest | Iowa | Also known as a loosemeat sandwich,[291] it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard. |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
| Booyah | Midwest | Michigan,Minnesota,Wisconsin | A thick soup that often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people.[292] | |
 | Brunswick stew | South | Southern United States | A stew based on tomatoes, local beans and vegetables, and chicken in recent times; originally, small game meat such as squirrel, rabbit or opossum was used instead.[293] |
 | Burgoo | Multiple | Kentucky and Illinois | A spicystew,[294] typically usinggame or game birds, similar toIrish orMulligan stew, often served withcornbread orcorn muffins. [The image at the left depicts burgoo with a side of mashed potatoes.] |
 | Chili con carne | Southwest | Texas | Originated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65thTexas Legislature during its regular session in 1977.[295] |
 | Clam chowder (Manhattan style) | Northeast | New York | Clams cooked in a redbroth with tomatoes for flavor and color.[296] |
 | Clam chowder (New England style) | Northeast | New England | A milk- or cream-basedchowder of potatoes, onion, and clams.[297] |
 | Gumbo | South | Louisiana | A meat orseafood soup or stew thickened with okra orfilé.[298] |
| Philadelphia Pepper Pot | Northeast | Philadelphia, Pennsylvania | A thick stew of beeftripe, vegetables, pepper and other seasonings.[299] | |
 | She-crab soup | South | Charleston, South Carolina | A seafood soup made withblue crab meat, crabroe, and crabstock mixed with heavy cream and dry sherry.[300] |
| Sonofabitch stew | West | Western United States | A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made withoffal from acalf.[301] | |
 | Vichyssoise | Northeast | New York City | Vichyssoise (/viːʃiːˈswɑːz/vee-shee-SWAHZ) is a thick soup made of puréedleeks, onions, potatoes, cream, andchicken stock. Its origins is a subject of debate among culinary historians;Julia Child calls it "an American invention",[302] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[303] |
_red_bowl.jpg) | Yaka mein | South | New Orleans | A soup that combines influences of Chinese and Creole cuisine. Stewed beef in beef-based broth with noodles, garnished with half a hard-boiled egg and chopped green onions, with Creole or Cajun seasoning.[304] |
| Image | Name | General Region | Associated regions | Description |
|---|---|---|---|---|
 | Carne asada fries | Southwest | San Diego, California | French fries,carne asada,guacamole, sour cream, and cheese.[305] |
 | Chicken fried steak | Southwest | Texas | Abreaded cutlet dish consisting of a piece of tenderizedcube steak coated with seasoned flour andpan fried.[306] |
 | Delmonico steak | Northeast | New York City | A method of preparation from one of several cuts of beef (typically the Rib Cut) prepared Delmonico style, made byDelmonico's Restaurant in New York City during the mid-19th century.[307] |
 | Finger steaks | West | Southern Idaho | Small strips of steak (usually sirloin), battered with a tempura-like batter and deep-fried in oil. Typically served with French fries andfry sauce, and a thick piece of buttered toast.[308] |
 | Pork steak | Midwest | St. Louis | A steak made from a slice ofpork shoulder; often smoked or slow-cooked with barbecue sauce.[309][310][311] |
 | Steak de Burgo | Midwest | Des Moines, Iowa | Usually consists of abeef tenderloin either topped with butter, garlic, andItalian herbs, or served in a sauce consisting of those same ingredients.[312] |
 | Steak Diane | Northeast | New York City | Apan-friedbeefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, andflambéed. It does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York City as part of the fad for tableside-flambéed dishes.[313] |
Midwest
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