The Best Food You Must Try From Every State (2025)
A Foodie’s Guide to U.S. Travel
I’ve been to all 50 states, and one of my favorite parts of traveling is tasting what makes each place special. Whether it’s maple ice cream in Vermont or green chiles in New Mexico, food has a way of telling a story.
So it begs the question: What’s the best and most iconic thing to eat in every state?
Below, I list what I believe to be the most iconic dish in every state. You may agree or disagree, but if you’re hungry for more, check out my full guide with 3–5 dishes from every state.
Alabama
Alabama White BBQ: This Southern classic swaps tomato for tangy mayo-vinegar sauce. It’s smoky, creamy, and surprisingly good. Best with chicken in my personal opinion.
Alaska
Salmon: One of the best things you can eat in Alaska is wild-caught salmon. Grilled, smoked, or baked, it’s fresh from icy waters and full of rich flavor. Even better if you can catch it yourself!
Arizona
Navajo Taco: Crispy fry bread topped with beef, beans, cheese, lettuce, tomatoes, and sour cream. A beloved Southwest dish that’s filling, flavorful, and full of tradition.
Arkansas
Fried Catfish: Crispy on the outside, tender on the inside, catfish is a Southern staple that Arkansas does especially well. Often served with a side of hush puppies and a sweet tea.
California
California Burrito: Born in San Diego, this burrito is packed with carne asada, guac, and fries! It’s bold, beachy, and pure West Coast comfort food.
(Close 2nd Place) In-N-Out Double-Double Cheeseburger: Although they are expanding nationwide, true fans will know that nothing beats eating one of these burgers on the West Coast.
Colorado
Elk Steak: This was one of my first unique food experiences. The Gashouse Restaurant in Edwards has delicious wild game and it was the first time I ever had elk or boar.
They also serve Rocky Mountain Oysters for those who are daring!
Connecticut
Clam Pizza: Charred, chewy, and topped with garlic, olive oil, and fresh clams. This New Haven invention is a seafood twist on pizza you’ll never forget.
Delaware
Scrapple: I saw this on the menu at Sharky’s Grill in Dewey Beach and asked the server about it, he said it was his favorite food! A Delaware breakfast tradition, scrapple is pork scraps and cornmeal fried into a crispy slab. (P.S. I did NOT like it)
D.C. (District of Columbia)
Craft Cocktail: This is a city known for its happy hour! Nothing is more “D.C.” than sipping a perfect cocktail surrounded by lobbyists and government contractors.
Florida
Key Lime Pie: Tart, creamy, and sunshine-colored, this pie is Florida in dessert form. Made with real Key limes, it’s sweet and sour perfection with a graham cracker crust.
Georgia
Peach Cobbler: Georgia is the Peach State for a reason. This warm, juicy dessert with a buttery crust is a Southern summer essential — best served with vanilla ice cream.
Hawaii
Poke: The birthplace of poke, Hawaii serves this marinated raw fish bowl with fresh ahi tuna, sesame, soy sauce, and seaweed. It’s light, flavorful, and island-approved.
Idaho
Loaded Baked Potato: Idaho is America’s potato capital, and this dish proves it. Piled with cheese, bacon, chives, and sour cream — it’s comfort food carved from the heartland.
Illinois
Deep Dish Pizza: Chicago’s gift to humanity — a buttery crust, thick tomato sauce, and layers of cheese. It’s not just pizza, it’s a knife-and-fork commitment. My recommendation: Lou Malnati’s!
Indiana
Hoosier Pork Tenderloin: This Indiana classic features a pork cutlet pounded thin, breaded, and fried until golden, then slapped between a bun that can’t quite contain it. Legendary stuff.
Iowa
Sweet Corn: Iowa is known for its farmland — and what could be better than their simple, sweet summer staple? Buttered, salted, and straight off the cob.
Kansas
Wheat Beer: Kansas has German roots, and the beer scene proves it. Check out the local breweries in Wichita and Lawrence for the best tastes.
Kentucky
Bourbon: Bourbon is to Kentucky what wine is to France. Whether sipped neat or shaken into a Mint Julep, this golden spirit is smooth, warm, and unmistakably Southern. And if you take a tour of a distillery, they often provide free samples.
Louisiana
Crawfish Étouffée: So many options to choose from in the Big Easy, but this one tops them all. Spicy, rich, and loaded with flavor, this Cajun classic is crawfish smothered in buttery roux and served over rice.
Maine
Fresh Lobster: There’s nothing like cracking open a bright red lobster in Maine. Steamed, dipped in butter, and ocean-fresh — it’s the taste of New England summers.
Maryland
Crab Cakes: Jumbo lump crab, barely any filler, and seared to a golden crust. Maryland crab cakes are famous for a reason — they’re pure seafood elegance.
Massachusetts
Clam Chowder: Creamy, chunky, and full of tender clams and potatoes, New England clam chowder is a coastal classic. Served best in a bread bowl or by the sea.
Michigan
Pasty: Michigan’s Upper Peninsula loves these handheld meat-and-potato pies. Originally made for miners, they’re hearty, flaky, and perfect with ketchup or gravy — especially in cold weather.
Minnesota
Juicy Lucy: This Midwestern burger hides a molten core of cheese inside the patty. Bite in carefully — it’s hot, gooey, and completely worth the burn.
Mississippi
Fried Pickles: Most everything in the Deep South is fried, and these are my favorite. Crispy, salty, and slightly sour, this is a must-try snack in Mississippi.
Missouri
Toasted Ravioli: St. Louis claims this one proudly — breaded ravioli, deep-fried and served with marinara.
Montana
Huckleberry Pie: Wild huckleberries grow in Montana’s mountains, and they shine in this sweet-tart pie. It’s rustic, regional, and pure Big Sky dessert magic.
Nebraska
Runza: A Nebraska original — this soft, savory roll is stuffed with ground beef and cabbage. Like a German Hot Pocket, but better.
Watch: Trying Runza for the first time
Nevada
Las Vegas Buffet: This place takes buffets to the next level — from sushi to crab legs to prime rib, you’ll find everything (and then some) under one tacky chandelier-lit roof.
New Hampshire
Apple Cider Donuts: New Hampshire in fall means apple orchards, crisp air, and warm donuts coated in cinnamon sugar. Nothing beats going apple-picking and then having coffee or cider with these tasty treats.
New Jersey
Bagel with Lox: New Jersey’s dense, chewy bagels are top-tier. Add smoked salmon, cream cheese, red onion, and capers, and you’ve got a breakfast that means business.
New Mexico
Green Chiles: In New Mexico, green chile isn’t just a topping — it’s a lifestyle. From cheeseburgers to enchiladas, it adds smoky, spicy magic to everything.
New York
Pizza: As it should be. Thin, foldable, and served on a paper plate — this slice is greasy, cheesy, and truly perfect at 2 a.m. or any time.
North Carolina
Pulled Pork BBQ: Smoked low and slow, chopped fine, and finished with tangy vinegar sauce. It’s BBQ that bites back — in the best way.
North Dakota
Hotdish: A Midwestern must — this casserole mixes ground beef, cream soup, veggies, and tater tots. It’s weird, warm, and oddly wonderful.
Ohio
Cincinnati Chili: I find it fascinating that a city has its own cuisine, but it’s true. Spaghetti meets cinnamon-spiced chili in this Ohio specialty. Add cheese, onions, and beans for the full “five-way” experience.
Oklahoma
Braum’s Ice Cream: A local legend with farm-fresh ingredients and old-school charm. Whether it’s a scoop of butter pecan or a banana split, Braum’s tastes like childhood in Oklahoma.
Oregon
Marionberry Pie: Oregon’s homegrown berry makes one heck of a pie. Deep purple, tangy-sweet, and flaky as can be.
Also, you can consider the Portland food truck scene. But be warned, I definitely got sick the last time I had it!
Pennsylvania
Philly Cheesesteak: Thinly sliced steak, melted cheese, and grilled onions stuffed into a hoagie. Get it “wiz wit” for the full Philadelphia experience.
Watch: Eating a Philly from Jims on South Street
Rhode Island
Coffee Milk: It’s like chocolate milk, but with coffee syrup — sweet, smooth, and oddly addictive. Rhode Island loves it so much, it’s literally the official state drink.
South Carolina
Shrimp & Grits: Creamy grits, spicy shrimp, and smoky bacon — this Lowcountry classic is Southern comfort in a bowl.
South Dakota
Chislic: Skewered cubes of deep-fried meat (usually lamb or beef), served with salt and a side of ranch. South Dakota’s version of bar bites.
Tennessee
Nashville Hot Chicken: Fried chicken turned firestorm — crispy, spicy, and served on white bread with pickles. My favorite is Hattie B’s with waffle fries and loads of ranch dressing.
Texas
Brisket BBQ: Smoked for hours until tender with that beautiful bark. I feel fortunate to have grown up near the world’s best barbeque. My friend Caleb recently tried the brisket from The Salt Lick and said it was one of the best-tasting foods of his entire life.
Utah
Soda Shops: Due to the LDS community’s restrictions on coffee, soda shops have popped up everywhere. They mix soda with cream, fruit flavors, and syrups — it’s fizzy, fun, and very Utah.
Vermont
Maple Creemee: A soft-serve cone made with real Vermont maple syrup. Creamy, not too sweet, and the perfect post-hike treat.
Watch: Eating a roadside Maple Creemee
Virginia
Smithfield Ham: An American classic. Salt-cured and aged for months, Virginia ham is rich, smoky, and a little salty — like the best kind of Southern aunt.
Washington
Coffee: Home to Starbucks and hundreds of independent roasters, Washington is fueled by coffee culture. Rainy days just taste better with a cup of Joe in hand.
West Virginia
Biscuits: Fluffy, buttery biscuits stuffed with sausage, gravy, or eggs. Stop at Tudor’s Biscuit World and thank Appalachia for the hospitality.
Wisconsin
Cheese Curds: Squeaky when fresh, gooey when fried — Wisconsin’s most beloved snack is all about dairy, crunch, and that glorious cheese pull.
Watch: My first time trying a cheese curd
Wyoming
Bison Burger: Lean, gamey, and deeply satisfying. Wyoming’s unique spin on the traditional burger gives you a taste of the pioneer life.
Want the full list? I made an e-book with 200+ foods from all 50 states.
