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The Most Delicious Food from Every State

These delicious dishes from every state are going to make you want to go on a cross-country road trip.

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The Most Delicious Food From Every StateMatthew Cohen/rd.com

America the tasty

Reader’s Digest teamed up with our sister publication Taste of Home to produce America the Tasty. More than 70 editors and field editors from Taste of Home submitted their state’s favorite noshes. And Taste of Home and Reader’s Digest readers also weighed in with stories about their state’s most delicious eats. If you’re curious, this is what all 50 states look like designed out of food.

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“Big Bob” Gibson Chicken in White SauceMatthew Cohen/rd.com

Alabama

 

Signature dish: Chicken in white sauce. During the 1920s, Alabamians flocked to railroad worker ’s backyard 
on the weekends for hickory-­smoked chicken smothered in his own vinegar-and-mayonnaise sauce. His Decatur 
restaurant and his chicken and white sauce are still institutions.

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king crabfrom my point of view/shutterstock

Alaska

Signature dish: King crab legs. 
“Even before the rise of Deadliest Catch, I loved king crab legs. On 
a dream trip to Alaska, we ordered them, and the legs were longer than my arm.” —Renee Page, Taste of Home field editor

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04_ArizonaLyudmila Mikhailovskaya/shutterstock

Arizona

Signature dish: Posole, a stew made from pork shoulder and hominy. “Posole is a wonderful hearty soup that we ate with our Hispanic neighbors for New Year’s or Christmas.”
—Lisa McNeil, Taste of Home reader

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Pulled pork burgerAri N/shutterstock

Arkansas

Signature dish: Barbecue sandwiches. “It’s just like with Grandmother’s chicken soup—every family and establishment in Arkansas swears their barbecue sandwich is the real deal.” —Debbie Glasscock, Taste of Home field editor

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fish tacos David Papazian/shutterstock

California

Signature dish: Fish tacos. “Sitting at the beach, watching the sunset and the surfers, and having a fish taco. Not many other states can claim this experience.” —Kallee Krong-
McCreery, Taste of Home field editor

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 Green Chile StewFanfo/shutterstock

Colorado

Signature dish: Green chile pork. “Colorado is one of the few states where you can find green chile. It’s on almost every menu, served alone or slathered on something. Some of my favorite memories are the smell of my family’s kitchen when my 
dad was making this dish with our family-­raised pork.” —Crystal Jo Bruns, Taste of Home field editor

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Matthew Cohen/rd.com

Connecticut

Signature dish: Clam pie. In the 1920s, an Italian immigrant named Frank Pepe began selling pizzas with fresh-shucked clams, garlic, olive oil, and grated cheese on a thin, charred crust in New Haven.

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ScrappleMatthew Cohen/rd.com

Delaware

 

Signature dish: Scrapple. The ultimate mystery meat is actually made of pork scraps, cornmeal, flour, and spices. Wanna learn how to serve it? The World Championship Scrapple Recipe Cook‑Off & Expo is held every year in Newark, Delaware.

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Florida orangesMatthew Cohen/rd.com, oranges Courtesy Florida Department of Citrus

Florida

 

Signature dish: Cuban sandwich. While most people think of Miami as the capital of Cuban American culture, Tampa claimed the Cubano as its signature sandwich in 2012. The Tampa version is a triple threat, featuring sweet ham, roast pork, and Genoa 
salami—and exactly three pickles. These are the strangest food laws in every state. Have you broken any?

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peach cobblerOksana Mizina/shutterstock

Georgia

Signature dish: Peach cobbler—of course. After all, this is the Peach State, home to Peach County, Peachtree City, and Peachtree Corners. (Naturally, the most popular street name in Georgia is—actually, it’s Dogwood.)

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Kalua pigbonchan/shutterstock

Hawaii

Signature dish: Kalua pig. “Hawaii residents typically take the shortcut and start with a pork butt (rather than going whole hog) and roast it in the oven or cook it 
in the slow cooker until the pork is 
fall-apart tender. Often chopped 
cabbage is cooked with it. And it’s typically shredded and served over rice. I make it all the time!” —Jeanne Ambrose, former Taste of Home editor

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Fried troutAS Food studio/shutterstock

Idaho

Signature dish: Fried trout. More than 75 percent of trout in the 
United States is from Idaho, much 
of it farmed. But on one stretch of the Snake River, there are 6,000 wild rainbow trout per mile.

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deep dishBrent Hofacker/shutterstock

Illinois

Signature dish: Deep-dish 
(aka not that flimsy New York 
City–style) pizza.
Who Knew? In 1893, the organizers 
of the World’s Columbian Exposition asked Chicago socialite Bertha Palmer, the wife of the owner of the Palmer House Hotel, to provide a dessert for the event. She requested that the chef at the hotel make a “ladies’ dessert” that would fit into a boxed lunch. Today we call them brownies.

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Hoosier pie, or sugar cream pieMonkey Business Images/shutterstock

Indiana

Signature dish: Hoosier pie, or sugar cream pie. 
A favorite of the Amish and Shakers who settled in Indiana, this custardy, nutmeg-dusted pie is also known as desperation pie, since it’s cheap to make.

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Breaded pork tenderloin sandwichFanfo/shutterstock

Iowa

Signature dish: Breaded pork tenderloin sandwich. “Opening up one of those pork sandwiches to eat on a flight back home from Iowa elicits groans and complaints. ‘Why didn’t you bring enough to feed the whole aircraft?’” —Reader Bill Spikes, 
San Jose, California

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Kansas BierocksGlenn Price/Shutterstock

Kansas

Signature dish: 
Bierocks, German pastries stuffed with ground beef, cabbage, onions, and spices.

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Hot BrownBrent Hofacker/shutterstock

Kentucky

Signature dish: Hot Brown. After dancing the night away at the Brown Hotel in Louisville, Prohibition-era revelers would head to the hotel 
restaurant for this open-faced turkey-and-tomato sandwich doused in 
Mornay sauce, sprinkled with cheese, broiled, and topped with bacon.

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Gumbohlphoto/shutterstock

Louisiana

Signature dish: Gumbo. “Let me just say, gumbo is the food of the gods. All the variations of gumbo reflect the many origins and cultures of the people of Louisiana.” —Reader Anne Maverick, Baton Rouge, Louisiana

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Maine Lobster RollMatthew Cohen/rd.com

Maine

Signature dish: Lobster roll—with 
a toasted, buttered split-top bun.

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Crab cakesjreika/shutterstock

Maryland

Signature dish: Crab cakes. “The 
best is when you would go crabbing and head home to steam the crabs yourself. Beer, not water, and plenty of Old Bay Seasoning. There was much screaming when the crab missed the pot and hit the floor. I never saw my children move so fast!” —Reader June Fauver, Glen Burnie, Maryland

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Boston baked beansPiotr Krzeslak/shutterstock

Massachusetts

Signature dish: Boston baked beans. Originating from Native Americans, the slow-cooked dish is flavored with molasses or maple syrup and bacon. The Puritans made it on the Sabbath.

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Meat pastiessmspsy/shutterstock

Michigan

Signature dish: Meat pasties. These came from Cornish copper miners on Michigan’s Upper Peninsula. “It’s a circle of piecrust filled with minced beef, potatoes, onions, 
carrots, and rutabaga, then folded in half, crimped, and baked. Sometimes the wives of the miners left room in 
a small corner of the pasty to put chopped apple, sugar, and cinnamon for the last bite, as dessert.” —Reader Micki Anderson, Eugene, Oregon

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Hotdish MinnesotaTOH for Reader's Digest

Minnesota

Signature dish: Hotdish. A casserole made with cream of mushroom soup, vegetables, meat, and a starch such 
as Tater Tots. “My dad didn’t like 
vegetables in his hotdish, so my mom would leave them out. I was baffled when I had my first Tater Tot hotdish with vegetables in it at the age of 20!”
—Reader Saunia Okerman, St. Cloud, Minnesota

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CatfishElena Veselova/shutterstock

Mississippi

Signature dish: Catfish. These days, catfish are mainly raised on fish farms. Mississippi is home to more than half of the catfish farms in the United States. If you’re not a fan of catfish, this is where you can get the best hot dog in every state.

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BarbecueJoshua Resnick/shutterstock

Missouri

Signature dish: Barbecue. Kansas City is known for its barbecue, and the Show Me State’s first barbecue establishment, opened 
in 1908, was actually run out of a trolley barn. 
Also big in Kansas City? “Burnt ends—the outer parts of a smoked beef brisket, cut into small chunks with the delicious outer smoked char and the succulent inner meat.” —Reader DeAnna Anderson, Pleasant Hill, Missouri

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Chicken-fried steakGlenn Price/shutterstock

Montana

Signature dish: Chicken-fried steak, which is dipped in egg and flour and then fried, and is often served with a white gravy.

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RunzaAlieva Liubov/shutterstock

Nebraska

Signature dish: Runza, a pocket sandwich similar to Kansas’s ­bierocks, with extra cabbage. The sandwich chain Runza, a Midwest 
favorite, got its start 
in Lincoln.

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Shrimp cocktailSusan Schmitz/shutterstock

Nevada

Signature dish: Shrimp cocktail. 
To compete with the other gambling houses in town, Italo Ghelfi, the owner of the Golden Gate Hotel 
and Casino, decided to bet on this seafood starter, selling it for 50 cents in 1959. It has been a conspicuously affordable Sin City staple ever since.

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New Hampshire PoutineJulie deshaies/Shutterstock

New Hampshire

Signature dish: Poutine is not the most appetizing name, and it’s 
actually worse when you translate the French word—it means either “hodgepodge” or “mess.” But this French Canadian recipe for cheese curds, french fries, and gravy is justifiably a Granite State favorite.

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New Jersey Pork Roll TaylorMatthew Cohen/rd.com

New Jersey

Signature dish: 
Taylor ham. “In North Jersey, it’s called Taylor ham, and in South Jersey, it’s called pork roll. Whatever you call it, it’s delicious.” —Reader Chris Lamazza, Mahwah, New Jersey

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New Mexico TamalesP Maxwell Photography/Shutterstock

New Mexico

Signature dish: Pork tamales. This 
labor-intensive dish originated 
in Mexico and features 
seasoned meat that’s wrapped in cornmeal dough and then baked in husks.

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New York Buffalo WingsAlp Aksoy/Shutterstock

New York

Signature dish: 
Buffalo wings. 
The beloved 
appetizer was born in Buffalo’s Anchor Bar in 1964.

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Barbecue.gowithstock/shutterstock

North Carolina

Signature dish: Barbecue. The bar 
for barbecue in the Tar Heel State is high. To become a stop on the state’s Historic Barbecue Trail, pits must cook meat with wood or charcoal, make their own sauce, provide a 
sit-down dining experience for the public, and “enjoy the high esteem” 
of their community.

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North DakotaTaste of Home

North Dakota

Signature dish: Knoephla soup, a comfort food made with chicken, potatoes, and dumplings.

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Cincinnati Chili OhioMatthew Cohen/rd.com

Ohio

Signature dish: Cincinnati chili. 
“Cincinnati chili can be 
customized from the most basic one-way (chili only—but trust me, NO ONE 
eats it this way) to the gold standard five-way: chili, spaghetti, beans, raw onions, and shredded cheddar. I was making this at home by the time I was ten.” 
—Deb Mulvey, Taste of Home 
copy chief

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fried okrasta/shutterstock

Oklahoma

Signature dish: In 1988, the Sooner State designated a whole official meal. Served up is chicken-fried steak, sausage with biscuits and gravy, corn bread, corn, fried okra, black-eyed peas, barbecued pork, squash, grits, and straw­berries, topped off with a piece of pecan pie. Hope you’re hungry!

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Tofurky OregonCourtesy Tofurky

Oregon

Signature dish: Tofurky. For 
decades, Tofurky has been a source of scorn at certain old-school Thanksgiving tables. But in 2018, the Hood River, Oregon–based company that makes the football-sized turkey substitute sold its 
five-­millionth faux Thanksgiving roast.

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Philly cheesesteakEzume Images/shutterstock

Pennsylvania

Signature dish: Philly cheesesteak. Except that you should never say “Philly” or “cheesesteak” when ordering one. Instead, ask for a “Whiz wit” (Cheez Whiz with fried onions) or a “Prov witout” (provolone, no onions).

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Doughnuts Rhode IslandMatthew Cohen/rd.com

Rhode Island

Signature dish: Doughnuts. Rhode Island is home to just over a million people and more than 200 doughnut shops. Online you can even find an eight-stop Donut Trail.
Who Knew? The Ocean State is the smallest in the union, so perhaps 
it’s fitting that it has an official state appetizer: calamari.

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Shrimp and Grits South CarolinaNew Africa/Shutterstock

South Carolina

Signature dish: Shrimp and grits. 
“It’s prepared differently in many 
restaurants. Some serve it with a nice brown gravy; others, with 
a spicy kick. My favorite is with peppers, onions, and bacon.” 
—Reader Cindy ­VanPinxteren, Summerville, South Carolina

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South Dakota ChislicMatthew Cohen/rd.com

South Dakota

Signature dish: Chislic. Bite-size 
portions of beef, lamb, venison, or mutton that are grilled or deep-fried and served on a stick. These are the best coffee shops in all 50 states.

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Nashville hot chickencmaterni/shutterstock

Tennessee

Signature dish: Nashville hot chicken—fried chicken prepared with plenty of cayenne pepper.

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Pecan Pie TexasSayers1/Shutterstock

Texas

Signature dish: Pecan pie. 
“It’s pronounced 
puh-CAHN! No 
Christmas dinner 
is complete without a pecan pie.”
—Joan ­Hallford, Taste of Home 
field editor

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Fry sauceShebeko/shutterstock

Utah

Signature dish: Fry sauce. One part ketchup, two parts mayo, maybe some lemon or pickle juice, and onion seasoning. “Every local burger joint has fry sauce ready for you. I’ve seen other Utah residents try to make their own with little packets when traveling out of state.” —Elisabeth Larsen, Taste of Home field editor

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Vermont Ben & Jerry's Ice creamMatthew Cohen/rd.com

Vermont

Signature dish: Ben & Jerry’s ice cream. Their inspired flavors fill freezers today, but it wasn’t until Ben Greenfield got rejected from medical school and Jerry Cohen’s pottery wasn’t selling that they opened an ice cream shop in Burlington.

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Ham biscuitsDarryl Brooks/shutterstock

Virginia

Signature dish: Ham biscuits—rolls filled with Virginia ham, mustard, and other seasonings. “When I moved to Virginia over 20 years ago, I was introduced to ham biscuits at every gathering of southern ladies.” —Alex Barnett, Taste of Home field editor

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Grilled wild salmonfreeskyline/shutterstock

Washington

Signature dish: Grilled wild salmon. “We have certain times when we can fish for salmon. One year, 
I went out with the boys and got seasick—bad. But one taste and it was all worth it.” —Elizabeth Bramkamp, 
Taste of Home field editor

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Pepperoni rollsMSPhotographic/shutterstock

West Virginia

Signature dish: Pepperoni rolls. The state’s favorite snack was invented for miners by an Italian immigrant. 
Today, three giant pepperoni rolls serve as mascots for the West 
Virginia Black Bears, a minor-league baseball team in Morgantown.

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Wisconsin Cheese CurdsMatthew Cohen/rd.com

Wisconsin

Signature dish: Cheese curds. “You will find some form of fried cheese curds in almost every restaurant, bar, and venue that serves food in Wisconsin. They’re usually coated in a beer 
batter—of course made with Wisconsin beer.” —James Schend, Taste of Home deputy editor

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Bison or beef jerkyHelloRF Zcool/shutterstock

Wyoming

Signature dish: Bison or beef jerky. Cowboys on the range have been chewing it for more than 150 years. Now that you’re ready to cook up a tasty dish, make a shopping list and head out to the best supermarkets in every state.

Originally Published in Reader's Digest