When it comes to food, America is far more than burgers and fries. Every region of the U.S. boasts its distinctive dishes—often shaped by local ingredients, immigrant influences, and centuries of tradition. From smoky Southern barbecue to seafood feasts in New England, regional American cuisine is as diverse as the country itself.

Here’s a coast-to-coast guide to regional American foods you should know—and try at least once.

1. New England – Clam Chowder

Creamy, comforting, and brimming with fresh clams, New England clam chowder is a coastal classic. Originating in the Northeastern states, such as Massachusetts and Maine, this hearty soup features potatoes, onions, and sometimes salt pork, all simmering in a rich, milky broth. It's often served with oyster crackers and a side of sea breeze.

Try it in Boston, MA, or Portland, ME.

2. The South – Shrimp and Grits

A staple of Lowcountry cuisine (especially in South Carolina and Georgia), shrimp and grits blends plump, seasoned shrimp with buttery, creamy cornmeal grits. Originally a breakfast dish, it’s now a Southern comfort food enjoyed any time of day.

Try it in Charleston, SC, or Savannah, GA.

3. Texas – Brisket BBQ

Texas takes barbecue seriously—and nothing represents that more than slow-smoked beef brisket. Cooked low and slow over oak or mesquite, brisket is sliced thick and often served with minimal sauce to let the smoky, tender meat shine.

Try it in Austin, TX.

4. Louisiana – Gumbo

A melting pot in a bowl, gumbo is a rich, flavorful stew from Louisiana with French, African, and Native American roots. Common ingredients include roux (a flour-and-fat base), okra, sausage, chicken, or seafood. Every cook has their twist.

Try it in New Orleans, LA.

5. Midwest – Deep-Dish Pizza

Chicago turned pizza into a knife-and-fork affair with deep-dish pizza. Unlike its thin-crust cousins, this pie is baked in a deep pan and layered with cheese, chunky tomato sauce, and often Italian sausage or veggies.

Try it in: Chicago, IL.

6. Pacific Northwest – Salmon

The Pacific Northwest is known for its pristine waters and wild-caught salmon. Whether smoked, grilled on a cedar plank, or served raw in sushi, salmon is a staple protein in places like Washington and Oregon.

Try it in Seattle, WA, or Portland, OR

7. Southwest – Hatch Green Chile

In New Mexico, green chile is more than a food—it's a way of life. Hatch green chiles, named after the valley where they’re grown, are roasted and added to everything from cheeseburgers to enchiladas. The flavor is smoky, spicy, and addictive.

Try it in Santa Fe, NM, or Albuquerque, NM.

8. Hawaii – Poke

Hawaii’s contribution to the culinary world is fresh, fast, and flavorful. Poke (pronounced “poh-kay”) is a raw fish salad, usually made with ahi tuna, soy sauce, sesame oil, and green onions. Think sushi in a bowl—with an island twist.

Try it in: Honolulu, HI.

9. California – Fish Tacos

Thanks to the influence of Baja Mexico, California-style fish tacos are a fresh and flavorful staple. Typically made with grilled or fried fish, topped with cabbage slaw, crema, and salsa, they’re a favorite along the West Coast.

Try it in: San Diego, CA.

10. Appalachia – Cornbread

A humble classic of Appalachian and Southern kitchens, cornbread is made from cornmeal and can be sweet or savory. Served alongside chili, barbecue, or fried chicken, it’s a hearty and nostalgic slice of Americana.

Try it in Knoxville, TN, or Asheville, NC

Final Thoughts

America’s food scene is a tapestry of regional traditions, each one reflecting its local culture, history, and geography. Whether you're planning a foodie road trip or just want to explore new tastes from your kitchen, these regional specialties offer a delicious way to discover the flavors of the U.S.