The Most Delicious Signature Meal from Every State
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International cuisine generates plenty of buzz, from Italian pastas to Indian curries. But there are plenty of beloved regional gems worth trying throughout the United States. From entrees and side dishes down to drinks and desserts, read on for each state’s signature meal.
Alabama
Meal: Pulled pork sandwich with Alabama white sauce, fried green tomatoes, sweet tea, pecan pie
With Southern roots, pulled pork is wildly popular in Alabama, especially when paired with Alabama white sauce — a tangy, mayonnaise-based barbecue sauce that’s iconic in the state. On the side, fried green tomatoes — a crunchy, tangy Southern classic — are essential.
Alaska
Meal: Halibut, king crab legs, smoked salmon chowder, Alaskan Ale, wild berry cobbler
That canned tuna might be known as “chicken of the sea,” but if you’ve had halibut in Alaska, you surely beg to differ. These fish filets are the meatiest, most supple whitefish. Seafood abounds in the Last Frontier, and king crab legs with smoked salmon chowder make the menu without question.
Arizona
Meal: Sonoran hot dogs, fry bread, prickly pear margarita, Pizzookie
Arizona’s culinary scene blends regional ingredients and influences from Native American, Mexican, and American cultures to create vibrant fusion dishes with rich cultural heritage and Southwestern flair. The Sonoran hot dog is a regional favorite born in the border town of Hermosillo, Sonora, and is now a staple across Arizona. Wrapped in bacon and grilled, the hot dog is served in a soft bolillo roll, topped with pinto beans, onions, tomatoes, jalapeños, and creamy condiments like mayo, mustard, and salsa.
Arkansas
Meal: Fried catfish, purple hull peas, Arkansas razorback cocktail, possum pie
No possums are harmed in the making of possum pie — a layered dessert with cream cheese, chocolate pudding, and whipped cream. It’s a fan favorite in Arkansas.
California
Meal: Tri-tip sandwich, tomato avocado salad, Napa/Sonoma wine, See’s Candy
You can’t go to Cali without eating a tri-tip sandwich — a juicy, grilled cut of beef that originated in Santa Maria and has become a BBQ staple throughout the state. Equally iconic to the state, Napa or Sonoma wine nods to California's world-famous wine country.
Colorado
Meal: Bison burger smothered in green chile, queso fries (also smothered in green chile), Palisade peach dessert, Fat Tire from New Belgium Brewing
The bison burger nods to Colorado’s frontier history, and it’s elevated by being smothered in green chile, a beloved Colorado staple known for its rich, spicy kick. Queso fries, also generously covered in green chile (see the trend?), are the go-to side. A cold pint of Fat Tire from New Belgium Brewing, one of the state’s most iconic breweries, is entirely necessary to wash down all the green chiles.
Connecticut
Meal: White clam pizza, lobster roll, Foxon Park soda, snickerdoodle
White clam pizza, famously born in New Haven, is a unique take on pizza, topped with fresh clams, garlic, and olive oil — and you thought pineapple on pizza was taboo. Perhaps equally popular, despite their ubiquity in Maine, lobster rolls are served warm and buttered — Connecticut style.
Delaware
Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie
The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the state’s waterways, lightly seasoned and pan-fried, accompanied by French fries with vinegar, a boardwalk favorite that adds a tangy kick.
Florida
Meal: Cuban sandwich, gator tail, orange juice, key lime pie
The iconic Cuban sandwich, packed with roasted pork, ham, Swiss cheese, pickles, and mustard, pressed to crispy perfection, is a staple of Miami’s Cuban-American community while gator tail is inherently Floridian, offering a mild, slightly gamey taste enhanced by remoulade sauce.
Georgia
Meal: Shrimp and grits, boiled peanuts, Coca-Cola, pralines
Southern hospitality abounds in Georgia with a classic dish of shrimp and grits, balanced by an ice-cold Coca-Cola, the world-famous soda that originated in Atlanta. For dessert, think outside the peaches and go for pralines — a sweet, nutty confection made with Georgia’s famous pecans.
Hawaii
Meal: Mahi Mahi, Manapua, white rice with soy sauce, Mai Tai, shaved ice
From island cuisine to Asian-influenced meals, there are so many delicious dishes in Hawaii.
Mahi Mahi, a tender, flaky fish often grilled or seared, takes center stage, showcasing the freshness of Hawaii’s local seafood. Manapua, a soft, steamed bun filled with savory pork, reflects Hawaii’s Asian influences. Loco moco, kalua pork, macaroni salad, and lillikoi (passion fruit) are also inherently Hawaiian.
Idaho
Meal: Finger steaks, potatoes, huckleberry milkshake, huckleberry pie
Finger steaks are crispy strips of breaded, fried beef, and Idahoans go nuts over them. Almost as nuts as they go over potatoes — almost. Huckleberries, like taters, are also abundant in Idaho, and they carry over to both milkshakes and pies for favorite sweet treats in the state.
Illinois
Meal: Italian beef sandwich with hot giardiniera, Garrett mix popcorn, Malört, rainbow cone
Piled high with thinly sliced, juicy beef and topped with spicy hot giardiniera, Italian beef sandwiches are quintessential to Chicago and beyond in Illinois. Malört (an acquired taste, to be sure) is a bitter liqueur that originated in Chicago during the 1930s and has been ingrained in the state ever since.
Indiana
Meal: Breaded pork tenderloin sandwich, St. Elmo’s shrimp cocktail, Triple XXX Root Beer, sugar cream pie
St. Elmo’s cocktail sauce brings seafood to life in Indiana — and delivers a swift kick to your sinuses too. The sauce is strong in all the best ways, and Hoosiers adore it. It’s at the polar opposite end of the palate as the super-sweet sugar cream pie, which is wildly popular in the state.
Iowa
Meal: Steak de Burgo, sweet corn, Tito’s vodka, Blue Bunny ice cream
Steak de Burgo, a Des Moines specialty, is a tender cut of beef smothered in a rich butter, garlic, and herb sauce. Of course, no iconic Iowan meal would be complete without a big lump with knobs — sweet corn — Iowa’s prized agricultural gem.
Kansas
Meal: Chili and cinnamon rolls, beer, lemon meringue pie
The pairing of chili and cinnamon rolls is a beloved combination in Kansas, especially for school lunches. Bierocks, soft rolls filled with seasoned ground beef, cabbage, and onions, are also a popular meal in Kansas, reflecting the state’s German heritage.
Kentucky
Meal: Fried chicken, corn pudding, spoon bread, bourbon, shaker lemon pie,
Mint julep
Kentucky’s finest bourbon or a refreshing mint julep offers a taste of the state’s legendary distilling tradition. Shaker lemon pie — a tangy, sweet pie made from thinly sliced whole lemons — is also inherent to the state.
Louisiana
Meal: Boudin, gumbo with Crystal hot sauce, Sazerac, beignets
Cajun and Creole cuisines explode with flavors that will send your tastebuds to the bayou. Gumbo brims with seafood, sausage, okra, and other veggies and seasonings. Despite its abundant flavor, you’ll still want that extra kick of Louisiana heat with a dash of Crystal hot sauce. To drink, a classic Sazerac — a New Orleans-born cocktail made with rye whiskey, absinthe, and bitters — is the move. When beignets aren’t on the menu for dessert, King Cake, traditionally enjoyed during Mardi Gras, is an equally delicious decision.
Maine
Meal: Lobster roll, haddock chowder, Moxie soda, Whoopie Pie
Whoopie Pie is a phenomenon in Maine, delivering nostalgic sweetness with its soft, chocolate cake-like cookies sandwiched around a creamy filling. Moxie, Maine's iconic soft drink, is known for its bold, bitter flavor that’s distinct from typical sodas. It’s well-loved by locals, but an acquired taste to outsiders.
Maryland
Meal: Crab cakes, pit beef sandwich, Orange Crush cocktail, Berger cookies
Crab cakes, made with sweet, tender blue crab, are a true Maryland delicacy, seasoned simply to let the freshness of the crab shine. These are a staple of the Chesapeake Bay area and a point of pride for locals. For dessert, Berger cookies have a thick layer of creamy, fudge-like icing atop a soft vanilla cookie, and if that’s not your thing, you have our deepest sympathy and confusion.
Massachusetts
Meal: Fish & chips, clam chowder, cranberry juice, Boston cream pie
A steaming bowl of clam chowder, rich and creamy with tender clams and potatoes, is a must-have, embodying Massachusetts’ maritime roots. The iconic Boston cream pie isn’t really a pie at all with layers of sponge cake, creamy custard, and rich chocolate glaze — heaven for your tastebuds.
Michigan
Meal: Detroit-style Coney dog, Better Made potato chips, Vernor's or Faygo, Superman ice cream
Plenty of areas have put their own spin and made their claim to the coney dog, but Detroit’s is unrivaled, with a thicker chili-like topping. The Mitten’s iconic beverages are rooted in locally-made pop (it’s not called “soda” there, guys) like Vernor’s and Faygo, both with their own cult-like followings. Superman ice cream is layered with pink, yellow, and blue ice creams, each showcasing intertwined yet discernable flavors including Blue Moon, another local favorite.
Minnesota
Meal: Lefse, wild rice soup, hot dish, Summit beer, bundt cake
In Minnesota, food traditions are deeply tied to its Scandinavian heritage and Midwest comfort. Lefse, a soft Norwegian flatbread made from potatoes and often served with butter and sugar, is a beloved staple, especially around the holidays, reflecting the state’s strong Norwegian roots. Alongside lefse, hot dish reigns as a quintessential Minnesota comfort food. This casserole-style dish, typically made with ground beef, tater tots, and vegetables in a creamy sauce, is a go-to for potlucks and family gatherings.
Mississippi
Meal: Catfish, hush puppies, Bloody Mary, caramel cake
Mississippi celebrates Southern comfort and bold, soulful flavors. Catfish and hush puppies are the dynamic duo in the state, with the perfect crispy, crunchy texture and bold flavors on the breading. Caramel cake is a decadent dessert with layers of moist cake and buttery caramel frosting, and it’s a stalwart in the South after dinner.
Missouri
Meal: Ribs, burnt ends, macaroni and cheese, Budweiser, Gooey Butter Cake
A standout feature of Kansas City-style barbecue, ribs are a must in Missouri, slow-cooked and slathered in a tangy, smoky sauce, reflecting the city’s reputation as a barbecue capital. Gooey Butter Cake hails from St. Louis, where it was first created by accident in the 1930s and is now a beloved treat, with its dense, buttery texture and sweet, gooey center.
Montana
Meal: Chicken fried steak, fry bread, Highlander beer, grizzly paws
Though it has a complicated history, fry bread is a traditional Native American dish enjoyed throughout Montana, with its crispy exterior and soft, fluffy interior, open to sweet or savory toppings. Grizzly paws are a favorite dessert in the state, combining chocolate, vanilla caramel, cashews, almonds, and other sweet ingredients to create a bear-claw-shaped candy.
Nebraska
Meal: Runza, corn on the cob, whiskey soda, butter brickle ice cream
Runza, a savory pastry filled with seasoned ground beef, cabbage, and onions, reflects Nebraska’s German-Russian heritage. Folks in Nebraska go ga-ga over butter brickle ice cream — a creamy treat swirled with crunchy bits of toffee.
Nevada
Meal: Buffet, yard-long neon drink, basque cheesecake
Let’s be real, if you make a trip to Nevada, you’re probably going to eat at one of the iconic buffets in Vegas, and you’re more than likely getting one of those ridiculously tall neon drinks as you hit the strip. Basque cheesecake has become a standout in the state’s dessert realm, with its creamy, rich texture and distinctive caramelized top.
New Hampshire
Meal: Eggs Benedict, maple sausage, apple cider, apple pie
Two ingredients are inherently New Hampshire, and the state’s signature meal draws upon them more than once: maple syrup and apples. You’ll find regular cider, hard cider, apple wine, and all kinds of apple-infused beverages in New Hampshire, along with a laundry list of maple-infused meats and treats.
New Jersey
Meal: Sliders, disco fries, Jack Rose cocktail, salt water taffy
In New Jersey, sliders have deep roots in the state's diner culture, originating from the classic American burger but scaled down to fit the fast-paced lifestyle of its residents. Disco fries, another local favorite, consist of fries topped with cheese and gravy — another ode to diner dishes.
New Mexico
Meal: Frito pie, blue corn tortillas, Paloma, green chile apple pie
Blue corn is a staple crop in New Mexico, showcasing the state’s Native American heritage. The earthy tortillas are the optimal vessel for taco meat, beans, cheese, and other flavorful fillings. New Mexicans also embrace green chiles enthusiastically, from huevos rancheros for breakfast to green chile apple pie for dessert.
New York
Meal: Pastrami sandwich, Hal's chips, half-sour pickle, egg cream, black and white cookie
Don’t burn us at the stake for not calling pizza New York’s most signature dish. We know New Yorkers love their pizza, but there’s something about a pastrami sandwich served on rye bread with mustard, epitomizing New York's storied deli tradition. Equally iconic to the Empire State, egg creams combine milk, chocolate syrup, and seltzer. Despite its name, it contains neither egg nor cream, but it represents the city’s inventive approach to soda fountain drinks and its nostalgic ties to early 20th-century New York.
North Carolina
Meal: North Carolina vinegar-based barbecue, livermush, pimiento cheese, sweet potato pie, Cheerwine
As the largest sweet potato producer in the country, sweet potato pie is inherent to North Carolina’s dessert realm. Cheerwine, cherry-flavored soda that originated in Salisbury, North Carolina, is without a doubt the most iconic drink in the state. Since its creation in 1917, Cheerwine has become a beloved regional beverage, known for its distinctive, fruity taste and deep red color.
North Dakota
Meal: Bison steak, fry bread taco, chokecherry wine, strawberry rhubarb pie
The bison, once a staple for Native American tribes, has become a symbol of North Dakota’s ranching culture and its dedication to preserving traditional foods, and as such, bison steak is a quintessential dish in the state. Chokecherry wine, made from tart chokecherries that grow abundantly in the region is another nod to North Dakota’s love of native, local ingredients.
Ohio
Meal: Cincinnati chili, sweet corn, NORKA soda, Buckeyes
Cincinnati’s take on chili includes the meaty mixture atop a bed of spaghetti noodles, and it is wildly popular throughout Ohio. The real claim to fame for the state, though, comes at dessert with chocolate-covered, soft peanut butter balls called Buckeyes.
Oklahoma
Meal: Chicken fried steak, lamb and calf fries, Sonic cherry limeade, fried pie
Chicken fried steak is popular throughout the Southern states, but it’s particularly beloved in Oklahoma. And as the birthplace of Sonic, cherry limeade is huge with Okies.
Oregon
Meal: Albacore tuna, steamer clams, craft beer, marionberry pie
The craft beer scene is palpable in Oregon, and local seafood is abundant — especially albacore tuna. The state is also known for marionberry pie, which is deeply tied to the state’s agricultural heritage. The marionberry, often called the "Cabernet of blackberries" for its rich, complex flavor, was developed by Oregon State University in the 1950s and has since become synonymous with Oregon’s thriving berry industry.
Pennsylvania
Meal: Philly cheesesteak, soft pretzel, Water Ice, Shoofly pie
Philly cheesesteaks are the obvious choice for Pennsylvania, and we’re not sure a more iconic regional sandwich exists. The Pennsylvania Dutch have also heavily influenced the culinary scene in the state and Shoofly pie (which is basically a molasses crumb pie) is the prime example.
Rhode Island
Meal: Clams Casino, clam cakes, frozen lemonade, coconut custard pie
Clams Casino, a dish of clams topped with breadcrumbs, bacon, and bell peppers, was created in Rhode Island in the early 1900s and is often credited to a chef at the Narragansett Pier Casino, who blended local ingredients with Italian-American influences. Frozen lemonade, particularly from Del’s, has been a refreshing summer staple in Rhode Island since the 1940s. It originated from an old family recipe from Italy, once again demonstrating Italian immigrants' influence in Rhode Island.
South Carolina
Meal: Boiled peanuts, tomato sandwich with Duke's mayo, sweet tea, Benne wafers
Beautiful slices of tomato in between slices of bread only come to life in South Carolina with Duke’s mayo, a beloved Southern brand that originated in Greenville. It’s one of those “if you know, you know” condiments and South Carolina folks know.
South Dakota
Meal: Chislic, lefse, Sioux City Sarsaparilla, kuchen
Chislic, typically made from cubed, deep-fried lamb or beef, is tied to German and Russian immigrants who settled in the Dakotas. This dish has become a South Dakota staple, often seasoned simply and served with toothpicks. Sarsaparilla, a classic, old-fashioned soda made from the root of the sarsaparilla plant, harkens back to the days of the American frontier. In South Dakota, the drink has a nostalgic connection to the Wild West, and Sioux City Beverages is the state’s go-to beverage brand.
Tennessee
Meal: Nashville hot chicken, collard greens, cornbread, whiskey, banana pudding
Nashville hot chicken, known for its fiery, cayenne-spiced crust, originated in the 1930s when Thornton Prince’s revenge meal became a beloved culinary creation and is now one of Tennessee’s most iconic dishes. When it comes to whiskey, famous distilleries like Jack Daniel’s and George Dickel have helped put Tennessee on the map for producing smooth, charcoal-filtered whiskey.
Texas
Meal: Brisket, chili, margarita, pecan pie
Barbecue abounds in Texas and at the helm, you’ll find brisket. Chili is also colossal in Texas — with absolutely no beans involved. Margaritas have also become a quintessential part of the state's vibrant food and drink culture, which has deep connections to Mexican culture and cuisine.
Utah
Meal: Pastrami burger with fry sauce, funeral potatoes, a thick milkshake, Jell-O
The pastrami burger combines a classic burger with layers of tender, flavorful pastrami. This meaty creation was popularized by local burger joints in Utah and is now a statewide stalwart. Jell-O — particularly lime Jell-O — has become an iconic dish in Utah, where it’s known for having one of the highest per capita Jello consumption rates in the U.S.
Vermont
Meal: Lake perch, gravy fries, Switchel, apple cider donuts
Switchel, a refreshing drink made from water, vinegar, ginger, and sweeteners like maple syrup, originated as a farmer’s thirst-quencher during long days of cutting hay, resulting in the nickname "haymaker’s punch.” The most beloved sweet treat in Vermont is undoubtedly apple cider donuts, often enjoyed during the fall apple-picking season at orchards across the state.
Virginia
Meal: Ham & biscuits, peanut soup, Norton wine, peanut pie
Ham and biscuits feature Virginia’s famous salt-cured country ham, a product of the state's centuries-old pork farming tradition. Paired with fluffy, buttery biscuits, this dish has been a Southern staple for generations. Peanut pie, a sweet dessert made from Virginia-grown peanuts, reflects the state's significant role as a leading peanut producer. Much like a pecan pie, peanut pie combines the rich flavor of roasted peanuts with a gooey filling.
Washington
Meal: Dungeness crab with butter, razor clam chowder, local berry pie, local IPA
Dungeness crab, native to the Pacific Northwest, is prized for its sweet, tender meat and is often simply served with melted butter, allowing the natural flavors to shine. This dish reflects Washington’s deep connection to its thriving crab fisheries and the importance of sustainable seafood in the region, along with razor clam chowder. The Pacific razor clam is abundant along Washington’s beaches and is known for its meaty texture and delicate flavor, making it the perfect base for a chowder.
West Virginia
Meal: Pepperoni rolls, ramps, Moonshine, Appalachian stack cake
Pepperoni rolls, a simple yet flavorful snack of pepperoni baked inside soft bread, originated in the early 20th century as a convenient, portable meal for coal miners. This West Virginian staple is a testament to the state’s working-class heritage. Drawing upon Appalachian influences, stack cake is a traditional dessert made of thin, molasses-flavored layers filled with apple butter or dried apples. Originating in the Appalachian region, it was often a community effort, with each family contributing a layer to the cake at weddings or special occasions.
Wisconsin
Meal: Fish fry, fried cheese curds, Brandy old fashioned, Blue Moon frozen custard
Cheese curds might as well be the mascot for "America's Dairyland." Made from locally produced milk, they are a beloved snack (best served fried), and serve as a reminder of the state's rich cheese-making history. Of course, dairy doesn’t stop at cheese. Wisconsin is also renowned for its creamy frozen custard, with the most popular flavor being Blue Moon. The whimsical, brightly colored frozen treat bursts with a sweet, fruity flavor that has a cult-like following.
Wyoming
Meal: Buffalo steak, morel mushrooms, old-fashioned soda, Cowboy cookies
Buffalo steak represents Wyoming’s connection to the Great Plains and the iconic American bison, which once roamed the state in great numbers. Today, buffalo ranching remains an important part of Wyoming’s agricultural landscape, and the lean, flavorful meat rivals traditional beef steak. Paired with earthy morel mushrooms, foraged from Wyoming’s forests, this dish doesn’t miss.
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This article was originally published on Cheapism
