The One Must-Eat Food in Each US State

Each state in our abundantly blessed nation has its unique charm, and it’s our duty as always-hungry Americans to find and savor the most brilliant culinary offerings. After polling our network of food enthusiasts, we’ve compiled a list of must-try foods in every state, with flexible criteria.

Whether it’s a state’s iconic dish or a new-school creation, we’ve got it covered. Here are the essential foods in each state (and D.C.).

Alabama: Fried catfish

This Southern classic is widely enjoyed along the state’s meandering rivers. For an authentic experience, visit the original Ezell’s Fish Camp in Butler, a family-owned restaurant with roots dating back to the 1930s. They catch sizable catfish from the nearby Tombigbee River, fry them to a golden crisp, and serve them with delectable hushpuppies. Don’t forget to try their coleslaw on the side.

Alaska: Killer claw of Bering Sea red king crab

While you might encounter unusual roadside stands offering exotic treats, the true Alaskan experience is paying tribute to the brave king crab fishermen. Head to Tracy’s King Crab Shack for the genuine delight of “Best Legs In Town.” Their butter-soaked crab claws are a seafood lover’s dream, and don’t miss their exceptional crab bisque, a dish worth the trip in itself.

Arizona: Red chile chimichanga

Arizona’s chimichanga debate is inconsequential; deep-frying a burrito is an American culinary stroke of genius. Arizona, particularly El Norteño, excels at this. At this old-school, counter-service eatery, the asada chimichanga packs an unexpected heat and is elevated with red chile, sour cream, and cheese. Now, all that’s left is to put it on a stick!

Arkansas: Chopped beef

We’ve been ardent admirers of the renowned restaurant in this spa town, particularly its sensational spicy sauce. The perfect companion to soak up that sauce is their delectable chopped beef, infused with hickory flavors and a touch of secret ingredients and affection. Don’t forget to indulge in a tamale, or perhaps a dozen, and it wouldn’t hurt to take a gallon of that sauce home with you!

California: Mission burrito

California is vast and renowned for its iconic foods. Our true love, amidst all the options, is the Mission burrito. La Taqueria in San Francisco has been our long-standing favorite, especially for its irresistible carnitas super burrito, made even better when paired with their green and red salsas on the table.

Colorado: Breakfast burrito

In Colorado, the breakfast burrito covered in green chile has been a beloved tradition long before other green substances were legalized. Denver offers seven fantastic spots to indulge, and El Taco de Mexico is a top pick. Their chorizo, rice, beans, and egg burrito, smothered in green chile, is a must-try, and the best part is they serve breakfast all day.

Connecticut: New Haven pizza

Contrary to common belief, Connecticut’s culinary scene extends far beyond boarding school Saltine crackers. New Haven’s pizza offerings are particularly noteworthy, rivaling New York’s. Pepe’s, a pizza legend since the 1920s, produces expertly charred crusts from coal-fired ovens, drawing a devoted following. Their classic “apizzas” are cheeseless by default, so be sure to request mozzarella unless you’re up for another long wait in line for seconds.

Delaware: Scrapple hash

In Delaware, apart from Dogfish Head and its stunning beaches, you’ll find a scrapple tradition. Bridgeville, in particular, is renowned for producing more scrapple than anywhere else in the world. Scrapple is a bit of a mystery meat, made from less-desirable parts of the pig, yet it’s a cherished brunch item in the DE/PA area. Chelsea Tavern in Wilmington offers scrapple two ways: as a side or in scrapple hash, mixed with home fries, spicy ketchup, and an egg.

Florida: Cuban sandwich

Although Tampa may have laid claim to inventing the Cuban sandwich, the true honor for Florida’s best Cuban sandwich, and possibly the best food item in the state, belongs to the Cubans made in Dade. In a small cafeteria nestled between Wynwood and Midtown in Miami, you’ll relish a masterpiece with ham, roast pork, Swiss cheese, mustard, and mayo, all pressed between freshly baked Cuban bread. Amid ongoing debates about the finest Cuban sandwich in Miami, this one undoubtedly takes the top spot.

Georgia: Comfy Chicken Biscuit

Aside from Outkast, Georgia’s greatest contribution to the nation is undeniably the chicken biscuit. This delightful fusion of two Southern favorites packs a flavorful punch like no other. While Silver Skillet could win in the biscuit category with its cherished grandmother’s recipe, the ultimate experience can be found at Home Grown. Here, oversized buttermilk-brined chicken breasts rest on a biscuit and are generously smothered in sausage gravy that’s as delicious as it appears.

Hawaii: Malasada

Among Hawaii’s renowned dishes like laulau, poke, loco moco, Spam musubi, and plate lunches, the most delectable might just be its unique take on the Portuguese donut, the malasada. Leonard’s Bakery has been the master of malasadas in Hawaii for years, offering traditional sugar-coated versions and even cream-filled custard options for those craving a little extra indulgence.

Idaho: French fries

Boise Fry Company’s original bison burger was named the best in Idaho, and it’s no surprise that the state’s fries are exceptional too. While Idaho offers many culinary delights, the humble fry is a local icon. You can customize your fries at Boise Fry Company by choosing the potato type (sweet, purple, gold) and cut (regular, shoestring, homestyle, balls, waffle, and more), then add various seasonings and sauces, from blueberry ketchup to roasted garlic. The possibilities are endless, making the potato anything but humble.

Illinois: Italian beef

While deep-dish pizza and hot dogs are the usual go-to for tourists in Chicago, the real debate starts when you mention Italian beef. It’s more than just an Italian take on a French dip. You have choices to make: dipped, wet, or dry, and then there are the peppers, sweet or hot. To save you the trouble of deciding where to get it, just head to Johnnie’s for an authentic Italian beef experience.

Indiana: Sugar cream pie

The shrimp cocktail at St. Elmo’s is memorable, and while some might contest Iowa’s pork tenderloin sandwiches, there’s something undeniably satisfying about sugar cream pie. Wick’s, known for these custardy delights, ships them nationwide, but the experience is truly authentic when you have it in Winchester, a small town 90 minutes west of Indianapolis. Order a slice, savor each bite, and let the perfection of “sugar cream pie” delight your senses.

Iowa: Pork tenderloin sandwich

In Iowa, hog farming is a serious affair, and the state’s breaded pork tenderloin sandwiches are a delightful result of this industry. At Breitbach’s, now under its sixth generation of ownership since the 1850s, you can indulge in a mammoth, juicy, and perfectly battered tenderloin that dwarfs its petite bun and accompaniments. Don’t be alarmed by the size; embrace the pork – it’s a culinary destiny.

Kansas: The Z-Man

Burnt ends are undoubtedly the Kansas City specialty, and Joe’s serves up some of the finest (specifically on Monday, Wednesday, and Saturday). Their brisket is exceptional as well. But the Z-Man takes it to a whole new level by stacking onion rings, smoked provolone, and the signature meat on a kaiser roll. When we think of KC BBQ, we can’t help but keep coming back to it. The Z-Man is just too irresistible to quit.

Kentucky: Hot Brown

While sequels don’t always outshine the original (cue Terminator 2 or Gallagher II), in the case of Kentucky’s legendary open-face turkey, bacon, and Mornay sauce masterpiece known as the Hot Brown, the original at the Brown Hotel reigns supreme. With all due respect to the Colonel and Billy Ray Cyrus, it’s the most delectable icon that Kentucky has ever brought to the table.

Louisiana: Gumbo

Gumbo epitomizes Louisiana’s food culture, a rich stew that reflects the state’s heritage and fosters communal dining. Dooky Chase’s serves our favorite Creole gumbo, brimming with andouille, veal, shrimp, and oysters, thickened with filé. During the week before Easter in New Orleans, you may even get to taste gumbo z’herbes, a rare green gumbo made for Holy Thursday and preserved by Leah Chase, the restaurant’s matriarch.

Maine: Lobster roll

There is unparalleled passion for lobster in Steve Kingston, the owner of The Clam Shack. Kingston’s devotion to quality includes serving “new” shell lobsters, known for their sweeter and more tender meat. He sources lobsters from trusted lobstermen, boils them in salt water, shucks them fresh, and cools the meat on ice. The roll, not your typical hot dog bun, is a delectable white bread round roll from a local bakery called Reilly’s. The recommended way to savor it is with both Kate’s local Maine butter and Ken’s extra heavy mayo, creating a truly delicious experience.

Maryland: Crab cake

While Baltimore’s pit beef on a Kaiser roll is a delight, nothing quite matches the taste of the local catch when you’re in a coastal state. Faidley’s seafood stall in the famous Lexington Market is a must-visit, where Nancy Faidley-Devine crafts 6.5oz lump crab patties bound together with a mix of crushed Saltines, mayo, egg, Dijon, Worcestershire, and Tabasco. The golden result is so acclaimed that even NASA asked Faidleys to create an astronaut-friendly version. If you can’t make it to Maryland or outer space, don’t worry – Faidley’s ships its crab cakes anywhere in the U.S.

Massachusetts: Fried clams

While Massachusetts may not boast the same lobster roll fame as Maine, the North Shore is known as the birthplace of fried clams, with Ipswich and Essex offering abundant clam beds. Woodman’s, about to mark its 100th anniversary, stands out among the many quality fried-clam spots in the area. They’ve stuck to their century-old recipe, which involves lard, deliciousness, and cherished New England secrets. While it may not officially count, you should definitely try Nana Bessie’s clam cakes and Gifford’s ice cream when you visit. Just be sure to wear pants with an elastic waistband.

Michigan: Beef Pastie

The debate over Michigan’s best coney can be endless, but nothing says “pure Michigan” quite like the pasty – a Cornish-style hand-held pie filled with beef, potatoes, and love. Mackinaw Pastie & Cookie Co., located between peninsulas, offers a fantastic take on this quintessential Michigan comfort food. For a twist, try it with gravy, although ketchup or plain is just as delicious.

Minnesota: Jucy Lucy

Philadelphia, Chicago, and New York each have their signature dishes, but Minneapolis proudly introduced a delectable cheese-stuffed burger. This burger is believed to have originated at Matt’s Bar in the late 1950s when a customer requested a cheese-filled burger. They exclaimed, “that’s one jucy Lucy!” upon biting into it. Despite other great spots to enjoy it, the original at Matt’s Bar is still the best.

Mississippi: Hot tamales

In the Mississippi Delta, hot ‘amales are a beloved treat. The Southern Foodways Alliance has documented the history of these corn-husked snacks, interviewing experts in the field. While it’s challenging to pick the most delicious, the judges of the Delta Hot Tamale Festival recently named Scott’s brisket tamale the best in the commercial category. Elizabeth Scott, the original owner, retired in 2001 after 41 years in business but can still be spotted at the roadside stand. Today, her children and grandchildren carry on the tradition, ensuring that good taste endures in the family.

Missouri: Ribs

Pitmaster Mike “Smokey” Emerson in St. Louis breaks the mold with his barbecue. He serves dry-rubbed baby back ribs that are apple and cherrywood-smoked for 14 hours and lightly glazed as a nod to saucier versions found at other joints. It’s our favorite choice among the many pitmasters in the area because he doesn’t rely on sauce, although he generously provides three bottles on the table. The only catch is that it’s best to enjoy this delicacy in the state before 7 pm, as Pappy’s often runs out of the nearly one ton of meat it cooks daily.

Montana: Ribeye steak

In Montana, you’ll find superb beef and bison options, but we have a particular fondness for the no-nonsense, perfectly grilled ribeye at this Logan eatery. It strikes a balance between rustic ambiance and top-notch meat that probably roamed nearby earlier in the day. Don’t expect anything fancy – you’re in Montana, after all, where timber-clad walls and cowboy hats are par for the course. What you can count on is a flawless beef cut, cooked to your exact liking. In a state where exceptional steaks are available even in the most old-fashioned saloons, this place stands out.

Nebraska: The Original Reuben

Despite the countless New York deli owners, the iconic combination of rye, sauerkraut, corned beef, and Thousand Island dressing actually originated in the Midwest’s unassuming state. The Blackstone Hotel first created it, and the Crescent Moon, which is also the state’s premier beer bar, has faithfully preserved the original recipe. It’s the ultimate representation of this sandwich, and even though we also appreciate runzas, the Reuben reigns supreme.

Nevada: Shrimp cocktail

While we considered going for a buffet, we realized that an all-you-can-eat situation is akin to asking a genie for unlimited wishes, which is a no-go. Leaving genie rules aside, the one dish that truly embodies Las Vegas is the shrimp cocktail. For the top choice, we’re betting on the Golden Gate Casino, where this dish was born in 1959 for a mere 99 cents. Though prices have gone up a bit, the love for this sundae dish overflowing with cocktail sauce-drenched shrimp remains unwavering.

New Hampshire: Fried lobster tail

Selecting a signature food for New Hampshire can be challenging since the state shares culinary elements with other New England states. We’ve chosen one of the best signature dishes from an iconic New Hampshire beach spot to represent the state. Markey’s, a Seacoast institution since 1971, offers various traditional New England clam shack dishes. Their standout is the fried lobster tail on the lobster plate. While many places consider lobster too precious to fry, Markey’s takes a different approach, resulting in a juicy and delicious signature dish for The Granite State. No offense to the chocolate rodents.

New Jersey: Pork roll, egg, and cheese

When Tony Bourdain visited Frank’s, he chose an Italian sub. However, for New Jersey locals, one of the things they miss most when they leave is pork roll, also known as Taylor Ham – a cylindrical delight that could rival Folgers as the “best thing about waking up.” While pork roll is readily available throughout New Jersey, our source, now residing elsewhere, passionately endorses Frank’s as the state’s best. She’d go to great lengths, even crossing state lines, to enjoy it. Simply add some SPK (salt/pepper/ketchup), and you’ve got the perfect way to start your day in The Garden State.

New Mexico: Chicken enchiladas, Christmas-style

With all due respect to the highly acclaimed green chile burger at Santa Fe Bite, we believe that the most exceptional chile-based dish in New Mexico is the chicken enchiladas at Tune-Up Cafe. Moreover, the term “Christmas-style” is quite possibly the best shorthand ever, and it’s even more appealing because it involves the delightful combination of red and green chile sauces.

New York: Pizza

In New York, dollar slices and dirty-water dogs are iconic, but they often come with post-consumption regrets. For the single best thing to eat in a state brimming with culinary wonders, we forgo the hot dog and opt for a slice – a $5 one. Di Fara, established in 1964, boasts an unparalleled level of artisanal craftsmanship, with the owner personally crafting each pizza, earning him comparisons to Jiro on our NYC pizza ranking. The personal touch does mean a longer wait, but it’s unquestionably worth it for a slice that’s truly a once-in-a-lifetime experience.

North Carolina: Chopped pork sandwich

If North Carolina had a patron saint, it would be the hog. Regardless of regional divisions, residents agree that you can’t visit The Tar Heel State without savoring some pig. The state has seen endless debates over BBQ joints, but for the ultimate chopped-pork experience, make your way to Skylight Inn. Their freshly picked whole hog, complete with crispy skin, a generous serving of slaw, and a rich history spanning generations, is a must-eat delight.

North Dakota: Bison burger

While we could pretend to have a liking for knoephla dumplings and lutefisk, North Dakota, often associated with the buffalo, sometimes delivers the best culinary delight in the form of a burger. We can’t deny the greatness of a no-frills burger with a side of wood paneling at Bismarck’s Wood House. Still, we’re also drawn to the fancier version at Fargo’s HoDo. This burger features a lean, rare patty adorned with shallot jam and aged cheddar, but don’t be deceived by the frills – the meat is the star, just like on the North Dakota quarter!

Ohio: Chili 5 Ways

Cleveland boasts its Polish Boy, Parma is renowned for its pierogies, and the world loves its sliders. However, Cincinnati’s famous chili stands out as the true icon. While Skyline may claim the most fame, our vote goes to Camp Washington. It’s logical to try it “5 Ways” – with chili, onions, cheese, beans, and spaghetti. However, we also recommend it on a hot dog, burger, fries, or in a bowl. In a chili parlor like this, you can have it your way, unlike a Left Eye.

Oklahoma: Onion burger

Oklahoma is famous for being home to Chuck Norris, Brad Pitt, and Food Network star Ree Drummond, also known as the Pioneer Woman. But it’s also known for the onion burger, a creation born during the Depression when onions were more affordable than meat. These onions cook in with the beef on the griddle, creating a fantastic flavor. The best place in the state to savor this onion burger is Tucker’s, and for an even better experience, go for the double onion burger.

Oregon: Tuna mignon

While Portland boasts a vibrant food scene, Oregon’s true culinary treasures lie in seafood and beef. Newport’s Local Ocean excels in seafood, with fresh fish and a standout bacon-wrapped tuna mignon. You can even enjoy it with the person who caught the fish. Follow it up with a bacon donut back in Portland – if you’re patient enough to wait.

Pennsylvania: Roast pork

Despite the competition from cheesesteaks, fry-stuffed classics at Primanti’s in Pittsburgh, and pierogies, the most underrated gem in this state known for its indulgent eats is truly exceptional. John’s Roast Pork is already a legend, and its signature sandwich combines salty pork, melted sharp provolone, and Popeye-caliber spinach, making it one of Philadelphia’s other classic delights. As a bonus, John’s cheesesteaks are also highly commendable.

Rhode Island: Grilled margherita pizza

Grilling pizza was pioneered at Al Forno in Providence over 30 years ago, and it has since become a beloved Rhode Island tradition. Although the state is known for Del’s frozen lemonade and johnnycakes, nothing quite compares to the grilled pizza, especially when it’s made by the originators. The best among them is the original margarita, featuring a three-cheese blend, San Marzano tomatoes, and unique scallions that add a delightful tang you won’t find in typical margherita pizza.

South Carolina: Shrimp & grits

In South Carolina, the culinary spotlight often shifts between soul food and barbecue, but our top choice is the shrimp & grits at Hominy Grill. Amid the bustling crowd enjoying the Charleston Nasty chicken biscuit sandwich, don’t overlook the quintessential Southern dish, shrimp & grits. Hominy Grill’s grits, made with locally sourced corn, are masterfully enriched with cheese and topped with shrimp, crispy bacon, and savory vegetables like mushrooms and scallions, setting a benchmark that’s hard to beat.

South Dakota: Rancher tips

South Dakota is known for chislic, deep-fried beef cubes on a toothpick, but The Stadium’s tenderloin tips offer a superior take. Marinated, breaded, and fried to order, these tips are a favorite among cattle ranchers. You can even enjoy them in a taco salad shell, making sure none of the flavorful juices go to waste.

Tennessee: Hot chicken

Prince’s in Memphis serves the best spicy fried chicken in America. Order it “hot” and be ready for the heat. The lines might be long, but that gives you time to prepare your taste buds for the fiery experience. Just be cautious not to rub your eyes while eating.

Texas: Brisket

Franklin Barbecue in Texas is the pinnacle of brisket excellence. While the five-hour wait in line might seem daunting, the anticipation only enhances the experience. The incredibly tender meat, enveloped in a smoky embrace, delivers an extraordinary bite of food that’s worth every minute of the wait.

Utah: Pastrami burger

In Utah, the burger scene was revolutionized by Greek immigrants in 1978 when they introduced the concept of topping patties with pastrami. This innovative twist has become a local specialty. The original remains the best, with a charbroiled patty that complements the smoky pastrami. The intense flavors are balanced by typical burger toppings like lettuce, onion, tomato, a slice of American cheese, and a drizzle of Thousand Island dressing.

Vermont: Sugar on snow

In Vermont, Morse Farm in Montpelier offers a quintessential springtime experience. They drizzle heated maple syrup over shaved ice, creating a taffy-like sweetness that pairs perfectly with a fresh donut.

Virginia: Pork O Rama

In Virginia, ham takes the crown, but at Stove, it’s Smoochie Bear ham made by a “cowboy” who prefers this real name. The Pork O Rama plate is where the action is, featuring Smoochie Bear ham, slow-roasted pork belly, house-made sausage, and pork belly jam, perhaps what Jay-Z was talking about.

Washington: Dungeness crab cake

In Seattle, the Dungeness crab cake reigns supreme. Unlike the deep-fried style of crab cakes, the Dungeness crab is treated with more care. Chefs, notably Tom Douglas, pack it with breadcrumbs and other ingredients before giving it a light grilling. This method preserves the crab’s subtle, sweet flavor and tender texture. While you can find Dungeness crab cakes at many Pacific Northwest restaurants, a top recommendation is Etta’s, one of Tom Douglas’s establishments, located at Pike Place Market, or one of his other restaurants featuring these delectable crab cakes.

Washington, DC: Half-smoke

In Washington, D.C., when it comes to half-smokes, Ben’s Chili Bowl receives a lot of attention due to its long-standing reputation and presidential visits. However, if you prioritize taste, Meats & Foods offers a superior local sausage experience. Meats & Foods prepares its spicy half-smoke daily in-house, delivering a delightful kick of spice. To enjoy it to the fullest, top it with their chili, a drizzle of mustard, and finely diced onions, and be prepared with a stack of napkins to indulge in this savory treat.

West Virginia: Pepperoni roll

In West Virginia, pepperoni isn’t just reserved for pizza; it takes center stage in a pocket-style snack that was first designed to provide coal miners with a hearty lunch. The Country Club Bakery’s pepperoni rolls are a classic example of this beloved local food. For just $6.50, you can indulge in a dozen of their yeasty white rolls, each filled with flavorful pepperoni sticks. When baked, the juicy oils from the pepperoni infuse the bread, creating a delicious and satisfying pepperoni-flavored snack that can be enjoyed any time of the day.

Wisconsin: Frozen custard

Wisconsin’s culture is deeply intertwined with frozen custard, and Kopp’s stands as the gold standard for this delectable treat. Their custard offerings are diverse, featuring flavors like orange dream made with local Sprecher’s soda and Snickers chunky cheesecake. However, even with these enticing choices, their humble vanilla custard is acclaimed as the best in the state.

Wyoming: Pitchfork fondue

In Wyoming, great steaks are readily available, often found behind swinging saloon doors. However, the true essence of being in Wyoming lies in enjoying a steak skewered on a pitchfork, deep-fried, and served in a cookout setting 8,000 feet above sea level. This unique experience is offered by a seasonal spot that turns a Western living punchline into a memorable dining adventure. Think of it as the cowboy version of a Brazilian steakhouse, except you won’t embarrass yourself trying to speak the wrong language.

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