List of regional dishes of the United States facts for kids

The cuisine of the United States includes many regional or local dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States.

Regional dishes of the United States

Image	Name	General Region	Associated regions	Description
	American chop suey	Northeast	New England and Northeastern United States	An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese.
	American goulash	Multiple	Midwestern United States and Southern 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.
	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.
	Barbecue spaghetti	South	Memphis, Tennessee	Spaghetti noodles topped with a sauce made from smoked pork, vegetables, and barbecue sauce.
	Biscuits and gravy	South	Southern United States	Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy.
	Borracho beans	Southwest	Texas	Pinto beans cooked with beer, pork or bacon, and spices such as onions, garlic, and jalapeño peppers. A Tex-Mex dish; the name means "drunken beans".
	Boston baked beans	Northeast	Boston, Massachusetts	A variety of baked beans, typically sweetened with molasses or maple syrup and flavored with salt pork or bacon.
	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 a cookie press before being baked
	Chili burger	West	Los Angeles	Also known as a chili size. A hamburger (or cheeseburger) topped with chili con carne.
	Chimichanga	Southwest	Arizona	A deep-fried burrito, usually made with a flour tortilla and various fillings such as beans, rice, cheese, and some type of meat.
	Chislic	Midwest	South Dakota	Small cubes of mutton (or sometimes beef, pork, or venison), deep-fried and served on skewers or toothpicks.
	Cincinnati chili	Midwest	Cincinnati, Ohio	A Mediterranean-spiced meat sauce used as a topping with spaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way" with one, a "five-way" with both), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s.
	City chicken	Midwest	Pittsburgh, PA; Ohio; Michigan; Indiana	Cubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches (10–13 cm) long), then fried or baked.
	Cowboy beans	Southwest	Southwestern United States	Consists of beans and ground beef in a sweet and tangy sauce
	Eggs Benedict	Northeast	New York City	The two halves of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce. Claims exist that it was invented at the Waldorf 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.
	Eggs Sardou	South	New Orleans	Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.
	Étouffée	South	Louisiana, Mississippi	Étouffée (/eɪtuːˈfeɪ/ ay-TOO-fay) is crawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique called smothering, with roux, Cajun spices, and other ingredients, and served with rice.
	Fried cheese curds	Midwest	Wisconsin	Cheese curds that are battered and deep fried.
	Fried green tomatoes	South	Southern United States	Unripe tomatoes, sliced, coated with cornmeal, and fried.
	Frito pie	Southwest	Southwestern United States	A dish made with chili, cheese, and corn chips (especially Fritos). Additions can include pico de gallo, refried beans, sour cream, onions, rice, and jalapeños.
	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.
	Goetta	Midwest	Cincinnati, Ohio	Goetta (/ˈɡɛtə/ GHET-ə) is ground pork or beef mixed with steel-cut oats and seasonings, formed into a log, sliced, and fried. It originated in the Over-the-Rhine neighborhood of Cincinnati.
	Grillades	South	Louisiana	Grillades (/ɡriːˈjɑːdz/ GREE-yahdz) are fried or seared medallions of meat, usually beef, cooked with Creole-style vegetables and spices.
	Hotdish	Midwest	Minnesota	A variety of casserole which typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
	Hushpuppy	South	Southern United States	A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball
	Johnny Marzetti	Midwest	Midwestern United States	A Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef, and a tomato sauce that typically includes aromatic vegetables and mushrooms.
	Klobásník	South	Texas	A klobasnek (meaning "sausage roll") is an American Czech savory finger food. Unlike kolaches, which are sweet and which came to the United States with Czech immigrants, klobasneks were first made by Czechs who settled in Texas.
	Laulau	West	Hawaii	A traditional preparation consisting of pork wrapped in taro leaf
	Livermush	South	North Carolina	A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried.
	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
	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.
	Natchitoches meat pie	South	Louisiana	A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana, 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
	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.
	Pepperoni roll	Northeast	West Virginia and Appalachia	Pepperoni baked inside a soft roll to create an easily portable snack or lunch item.
	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.
	Pork roll	Northeast	New Jersey	Also known as Taylor Ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich
	Pudding corn	Multiple	Southern United States and Appalachia	Also known as corn pudding. A savory, baked casserole made with corn kernels (and sometimes cornmeal), eggs, cream or milk, and other ingredients. Usually served as a side dish.
	Runza	Midwest	Nebraska and Kansas	A hand-held meat pie similar to a bierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings.
	Scrapple	Northeast	Pennsylvania, Delaware	Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices
	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.
	Spam musubi	West	Hawaii	A piece of grilled Spam on top of a rice ball, held together with a strip of nori. This is similar to nigiri sushi, but with Spam instead of raw fish.
	Spoonbread	South	Southern United States	A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding. (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.
	Stromboli	Northeast	Philadelphia, Pennsylvania	A type of savory turnover 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.
	Succotash	Multiple	New England; Pennsylvania; Southern United States	A chunky dish that consists primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers.
	Toasted ravioli	Midwest	St. Louis, Missouri	A dish of breaded, deep-fried ravioli, found on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood.
	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.
	Utica greens	Northeast	Upstate New York	A dish made of hot peppers, sautéed greens, chicken stock or broth, escarole, cheese, Pecorino, breadcrumbs and variations of meat and prosciutto.

Barbecue

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 of mayonnaise instead of tomatoes. The sauce is said to have been developed in 1925 by Bob Gibson of Decatur.
	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 and hot links are popular in Chicago.
	Hoosier-style barbecue	Midwest	Indiana	Pork and beef slow-roasted over cherrywood, served with an apple cider and tomato based sauce.
	Kansas City-style barbecue	Midwest	Kansas City, Missouri	Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City.
	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.
	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.
	Santa Maria-style barbecue	West	Santa Maria Valley, California	Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak, and traditionally served with salsa, pinquito beans, salad, and grilled French bread.
	South Carolina-style Barbecue	South	South Carolina	[[Whole hog barbecue, or pig pickin', is popular in South Carolina. In the Midlands of South Carolina, mustard based barbecue sauce is common, while vinegar is more common in the upstate region. South Carolina is also known for "hash", a rich pork gravy made of offal and pork cuts.
	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.
	Texas-style barbecue	South	Texas	Texas-style barbecue often uses beef (especially brisket) 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.

Breads and bread dishes

Image	Name	General Region	Associated regions	Description
	Anadama bread	Northeast	New England	A traditional yeast bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour
	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.
	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.
	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.
	Johnnycakes	Northeast	East Coast, Southern United States, and Appalachia	Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin.
	Parker House roll	Northeast	Boston, Massachusetts	A bread roll that was invented at the Parker House Hotel in Boston during the 1870s. 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 the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches.
	Texas toast	South	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

Chicken dishes

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 a pressure 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 the Broaster Company.
	Buffalo wings	Northeast	Buffalo, New York	Chicken wing sections (wingettes and drumettes) that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper, vinegar, and butter. Usually served with celery or carrot sticks, and bleu cheese or ranch dressing for dipping.
	Lemon pepper wings	Southeast	Atlanta	Fried chicken wings that have been heavily coated in lemon pepper seasoning. Lemon pepper wings can also be served "wet", i.e. with buffalo sauce.
	Chicken and waffles	Multiple	The South and the Northeast	The soul food version of chicken and waffles, popular in the South, pairs fried chicken with a breakfast waffle. The Pennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy.
	Chicken Divan	Northeast	New York City	A chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel.
	Chicken Maryland	Northeast	Maryland	Fried chicken served with a cream gravy
	Chicken mull	South	North Carolina, South Carolina and Georgia	A traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients
	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.
	Chicken Vesuvio	Midwest	Chicago	Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish.
	Hawaiian haystack	West	Idaho and Utah	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.
	Hot chicken	South	Nashville, Tennessee	A portion of breast, thigh, or wing that has been marinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper.
	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.
	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 with corn starch. Garnished with unsalted cashews and sliced green onions.

Desserts and confectionery

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 a flambé. The bananas and sauce are served over the ice cream.
	Beignet	South	New Orleans	A beignet (/bɛnˈjeɪ/ BEN-yay) is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar.
	Boston cream donut	Northeast	Massachusetts	A yeast-risen donut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the Boston cream pie. It was designated the official donut of Massachusetts in 2003 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 a custard or cream filling and frosted with chocolate
	Bumpy Cake	Midwest	Michigan	A Devil's food cake that is topped with buttercream frosting and covered with chocolate ganache
	Chantilly cake	West	Hawaii	A delicacy in Hawaii, dating back to the 1950s. Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut. This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream.
	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.
	Derby pie	South	Kentucky	Derby pie is a chocolate and walnut tart in a pie shell with a pastry dough crust. It is made with walnuts and chocolate chips. The pie was created in the Melrose Inn of Prospect, Kentucky, United States, by George Kern with the help of his parents, Walter and Leaudra. It is often associated with the Kentucky Derby. 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 the Kentucky 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.
	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's Golden Gate Park reportedly first served the modern version of the cookie in the 1890s or early 1900s.
	Frozen banana	West	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.
	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.
	Happy Cake	West	Hawaii	A tropical cake prepared with pineapple, coconut and macadamia nuts, it is often referred to as Hawaii's version of a fruit cake.
	Haupia	West	Hawaii	Haupia (/haʊˈpiːə/ how-PEE-ə) is a dish in the native cuisine of Hawaii, it is a coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi
	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.
	Hummingbird cake	South	Southern United States	A banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century. The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living.
	Kentucky jam cake	South	Kentucky and Tennessee	Prepared with jam and spices mixed in the batter and is decorated with caramel icing.
	Key lime pie	South	Key West, Florida	A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping.
	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 during Mardi Gras season.
	Kulolo	West	Hawaii	A dessert made from mashed kalo (taro) corms, grated coconut meat or coconut milk, and sugar
	Lane cake	South	Georgia, Alabama, Mississippi	Also known as a prize cake; a bourbon-soaked layer cake
	Lemon stick	Northeast	Baltimore, Maryland	Half of a lemon with a peppermint stick in it
	Mississippi mud pie	South	Mississippi	A chocolate-based dessert pie.
	Modjeska	South	Louisville, Kentucky	A marshmallow dipped in caramel.
	Moravian sugar cake	South	Winston-Salem, North Carolina	A traditional sweet coffee cake topped with butter, brown sugar and cinnamon which was popularized by Moravians in North Carolina.
	Needham	Northeast	Maine	A confectionery dessert bar made from sugar, chocolate, coconut, and potato.
	Pecan pie	South	Southern United States	A pie made primarily of eggs and corn syrup with pecan nuts.
	Salt water taffy	Northeast	Atlantic City, New Jersey	Originally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s
	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 and macerated with sugar.
	Shoofly pie	Northeast	Pennsylvania	A pie with a cake-like consistency, made with molasses.
	Snickers salad	Midwest	Iowa	A mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl.
	Strawberry rhubarb pie	Northeast	New England, Upstate New York	A sweet and tart pie made with strawberries and rhubarb, with a latticed top crust.
	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.
	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 boiling maple 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 popscile stick to roll the still-warm maple onto.
	Sweet potato pie	South	Southern United States	A pie with a filling of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg.
	Tarte à la Bouillie	South	Louisiana	Tarte à la Bouillie (/ˌtɑːrt ə lə buˈiː/ tart-Ə-lə-BOO-ee) are sweet-dough custard tarts that are part of Cajun cuisine.
	Toll House cookie	Northeast	Massachusetts	A cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. Invented at the Toll House Inn in Whitman, Massachusetts.
	Tipsy cake	South	Southern United States	A variation on the English trifle 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.
	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. Referred to in some parts of Pennsylvania as a gob.

Fish and seafood dishes

Image	Name	General Region	Associated regions	Description
	Cioppino	West	San Francisco, California	Cioppino (/tʃoʊˈpiːnoʊ/ choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish.
	Clambake	Northeast	New England	Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach.
	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.
	Clams casino	Northeast	Rhode Island	A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled.
	Crab cakes	Northeast	Maryland	Crab meat and other ingredients (such as bread crumbs, milk, mayonnaise, eggs, and seasonings, particularly Old Bay Seasoning), traditionally deep-fried or sautéd, and increasingly often broiled.
	Fish boil	Midwest	Door County, Wisconsin	Freshwater whitefish, potatoes, and onions 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.
	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.
	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.
	Lobster Newberg	Northeast	New York City, New York	An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.
	Oysters Bienville	South	New Orleans, Louisiana	A traditional dish in New Orleans cuisine, it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs.
	Oysters en brochette	South	New Orleans	A classic dish in New Orleans Creole cuisine, raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed
	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
	Shrimp and grits	South	The South Carolina Lowcountry and other coastal areas of the Southeast	Grits with cooked shrimp added, usually served for breakfast.
	Shrimp Creole	South	Louisiana	Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.
	Shrimp DeJonghe	Midwest	Chicago	A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry.
	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.
	Squid lū'au	West	Hawaii	Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt. (Squid lū'au is pictured at the very bottom of the image.)

Hot dogs and sausages

Image	Name	General Region	Associated regions	Description
	Bagel dog	Northeast, Midwest	New York City, Chicago, Cincinnati	A full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking.
	Beer brat	Midwest	Wisconsin	A bratwurst simmered in beer and then grilled.
	Boudin	South	Southern Louisiana	A sausage made with pork, rice, and Cajun spices.
	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.
	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.
	Coney	Midwest	Cincinnati	A hot dog topped with a spiced meat sauce called Cincinnati chili, mustard, diced onions, and sometimes cheese.
	Coney Island hot dog	Midwest	Detroit, Flint, elsewhere in Michigan	A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.
	Dodger Dog	West	Los Angeles	A 10-inch (25 cm) hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers.
	Half-smoke	Northeast	Washington, D.C.	A "local sausage delicacy" 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.
	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.
	Maxwell Street Polish	Midwest	Chicago	A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions.
	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.
	New York System wiener	Northeast	Rhode Island	A sausage similar to a hot dog, made of veal 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.
	Polish Boy	Midwest	Cleveland	A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.
	Ripper	Northeast	Northern New Jersey	A hot dog that is deep-fried until the casing rips.
	Seattle-style hot dog	West	Seattle	A hot dog or Polish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut.
	Sonoran hot dog	Southwest	Tucson and elsewhere in southern Arizona	A hot dog wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.
	Texas Tommy	Northeast	Philadelphia and elsewhere in eastern Pennsylvania	Invented in Pottstown, Pennsylvania, a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked.
	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.

Pizza

Image	Name	General Region	Associated regions	Description
	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.
	Detroit-style pizza	Midwest	Detroit	A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust, brick cheese, and toppings such as pepperoni and olives, and is served with the marinara sauce on top.
	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.
	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 grated pecorino romano cheese sprinkled on. Mozzarella is considered to be a topping; a customer who wants it must ask for it.
	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.
	Pizza bagel	Midwest	Cleveland,Ohio	The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings.
	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.
	Quad City-style pizza	Midwest	The Quad 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.
	St. Louis-style pizza	Midwest	St. Louis	Pizza, often made with Provel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges.
	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.

Potato dishes

Image	Name	General Region	Associated regions	Description
	Funeral potatoes	West	Idaho and Utah	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.
	Jo Jo potatoes	Multiple	Ohio, Northwest	Potato wedges that are fried in the same vat as chicken, or that are coated in a seasoned flour and fried.
	Potatoes O'Brien	Northeast	Boston, Massachusetts and Manhattan, New York	Pan-fried potatoes along with green and red bell peppers. Its origin is disputed; it has been claimed that it originated in the early 20th century from a Boston restaurant named Jerome's and, during the same time period, from a Manhattan restaurant named Jack's.
	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
	Potato Casserole	Midwest	Omaha, Nebraska	Local restaurants dubbed 'cafes' in Omaha feature a portion of the menu dedicated to potato casseroles. The casseroles consist of sliced potatoes covered with a variety of meats, cheeses, vegetables, sauces, and condiments. Hollandaise sauce is a popular topping.

Rice dishes

Image	Name	General Region	Associated regions	Description
	Charleston red rice	South	The lowcountry of South Carolina and Georgia	Long grain rice cooked with crushed tomatoes, small bits of bacon or smoked pork sausage, celery, bell peppers, and onions.
	Dirty rice	South	Louisiana	Rice cooked with small amounts of meat (traditionally chicken giblets) which give it a dark color, along with onions, bell peppers, celery, and spices.
	Hoppin' John	South	The Carolina Lowcountry	Rice cooked with black-eyed peas or field peas, chopped onion, and sliced bacon. Sometimes country sausage, ham hock, fatback, or another type of meat is used instead of bacon.
	Jambalaya	South	Louisiana	A dish of rice and meat in Louisiana Creole cuisine (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices.
	Red beans and rice	South	Louisiana	A dish in Louisiana Creole cuisine, it is prepared with kidney 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.
	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.

Salads

Image	Name	General Region	Associated regions	Description
	Cobb salad	West	Los Angeles	A garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Various stories exist recounting how the salad was invented.
	Crab Louie	West	San Francisco/Spokane	Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing.
	Frogeye salad	West	Idaho and Utah	A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks. Fruit, such as mandarin oranges and pineapples, are often mixed in, and it is sometimes topped with marshmallows.
	Michigan salad	Midwest	Michigan	A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices.
	Poke	West	Hawaii	Poke (/ˈpoʊkeɪ/ POH-kay) is a raw seafood salad served as an appetizer in Hawaiian cuisine. It is most commonly made with yellowfin tuna, salty seaweed, and sweet onions.
	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.
	Shrimp Louie	West	San Francisco and Seattle	Iceberg lettuce with Pacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, and Louis dressing; basically the same ingredients as a Crab Louie salad, but with shrimp instead of Dungeness crab
	Waldorf salad	Northeast	New York City	First created between 1893 and 1896 at the Waldorf Hotel in New York City, it is generally made of fresh apples, celery and walnuts, dressed in mayonnaise.

Sandwiches

Image	Name	General Region	Associated regions	Description
	Beef Manhattan	Midwest	Indianapolis, Indiana	An open-faced sandwich of roast beef and gravy, served with mashed potatoes.
	Beef on weck	Northeast	Buffalo, New York	Thin-sliced roast beef on a Kümmelweck roll (a Kaiser roll topped with caraway seeds and salt). The cut face of the top half of the roll may be dipped in the jus from the roast. Horseradish is usually provided for the diner to spread to taste on the top half of the roll.
	Cheesesteak	Northeast	Philadelphia	Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese (generally Cheez Whiz, American cheese, or Provolone) on a hoagie roll, typically with sauteed onions and other seasonings.
	Chopped brisket sandwich	South	Texas	A type of barbecue sandwich typically made with chopped up smoked beef brisket and barbecue sauce, and sometimes vegetables such as pickles, onions, and jalapeño peppers.
	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.
	Chow mein sandwich	Northeast	Massachusetts, Rhode Island	A brown gravy-based chow mein mixture placed between halves of a hamburger-style bun.
	Cuban sandwich	South	Tampa, Florida, South Florida	A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread. Medianoche sandwiches are very closely related.
	Denver sandwich	West	Denver	Also known as a Western sandwich. A Denver omelette (scrambled eggs with diced ham, onions, and green bell peppers) on two pieces of bread.
	Fluffernutter	Northeast	New England	Made with peanut butter and marshmallow fluff, usually served on white bread
	Fool's Gold Loaf	West	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.
	French dip	West	Los Angeles	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 the jus to be served on the side.
	Fried-brain sandwich	Midwest	Evansville, Indiana, Ohio River valley	A sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread.
	Gerber sandwich	Midwest	St. Louis	An open-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and either Provel or Provolone cheese, seasoned with a sprinkling of paprika, and then toasted.
	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 to Welsh rarebit.
	Hot brown	South	Louisville, Kentucky	An open-faced sandwich of turkey with sliced tomatoes on thick-cut toast, covered with Mornay sauce and topped with bacon, and baked or broiled until the bread is crisp and the sauce begins to brown.
	Italian beef	Midwest	Chicago	A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.
	Jibarito	Midwest	Chicago	A jibarito (/ˌhiːbəˈriːtoʊ/ HEE-bə-REE-toh) is a sandwich, inspired by the cuisine of Puerto Rico, made with flattened, fried green plantains instead of bread. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato.
	Jucy Lucy	Midwest	Minneapolis	A cheeseburger that has the cheese inside the meat patty instead of on top.
	Lobster roll	Northeast	New England	A sandwich of lobster meat served in a top-loading hot dog bun.
	Mother-in-law	Midwest	Chicago	A tamale in a hot dog bun, covered with chili.
	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 including ham, salami, mortadella, Swiss cheese, and provolone, with olive salad spread on the bread.
	Pepper and egg sandwich	Midwest	Chicago	Scrambled eggs and grilled bell peppers on French bread.
	Pilgrim sandwich	Northeast	New England	Also known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients.
	Pit beef sandwich	Northeast	Baltimore	A sandwich of charcoal-roasted beef, sliced and served rare on a Kaiser roll.
	Po' boy	South	New Orleans	A submarine 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.
	Pork tenderloin sandwich	Midwest	Iowa and Indiana	A large, thin pork cutlet, breaded and deep-fried, served on a bun.
	Reuben sandwich	Multiple	New York City and Omaha, Nebraska	A hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread. One account holds that Reuben Kulakofsky of Omaha, Nebraska invented the sandwich, and another holds that it was invented by Arnold Reuben at Reuben's Restaurant in New York City.
	Sailor sandwich	South	Richmond, Virginia	A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.
	Sloppy joe	Northeast	Northern New Jersey	In most of the U.S., a sloppy 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 sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing.
	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.
	St. Paul sandwich	Midwest	St. Louis	An egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.
	Submarine sandwich	Northeast	Northeastern United States	Also known as a sub, wedge, hoagie, hero, grinder, baguette and other names, it originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries. 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, it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.

Soups and stews

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.
	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.
	Burgoo	South	Kentucky and Illinois	A spicy stew, typically using game or game birds, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. [The image at the left depicts burgoo with a side of mashed potatoes.]
	Chili con carne	South	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 65th Texas Legislature during its regular session in 1977.
	Clam chowder (Manhattan style)	Northeast	New York	Clams cooked in a red broth with tomatoes for flavor and color.
	Clam chowder (New England style)	Northeast	New England	A milk- or cream-based chowder of potatoes, onion, and clams.
	Gumbo	South	Louisiana	A meat or seafood soup or stew thickened with okra or filé.
	Philadelphia Pepper Pot	Northeast	Philadelphia, Pennsylvania	A thick stew of beef tripe, vegetables, pepper and other seasonings.
	She-crab soup	South	Charleston, South Carolina	A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry.
	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 with offal from a calf.
	Vichyssoise	Northeast	New York City	Vichyssoise (/viːʃiːˈswɑːz/ vee-SHEE-swahz) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Its origins is a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".
	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.

Steak dishes

Image	Name	General Region	Associated regions	Description
	Carne asada fries	Southwest	San Diego, California	French fries, carne asada, guacamole, sour cream, and cheese.
	Chicken fried steak	South	Texas	A breaded cutlet dish consisting of a piece of tenderized cube steak coated with seasoned flour and pan fried.
	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 by Delmonico's Restaurant in New York City during the mid-19th century.
	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 and fry sauce, and a thick piece of buttered toast.
	Pork steak	Midwest	St. Louis	A steak made from a slice of pork shoulder; often smoked or slow-cooked with barbecue sauce.
	Steak de Burgo	Midwest	Des Moines, Iowa	Usually consists of a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients
	Steak Diane	Northeast	New York City	A pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. 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.

Regional dishes by region

Midwest

Northeast

South

Southwest

West

Multiple regions

See also