Going on a delicious food road trip in the United States is being immersed in a living cookbook where every mile yields flavors that instill stories of the ground, the people, and the traditions that shaped them. It’s less about eating; it’s about bringing yourself closer to America’s soul through its food. Each of the states boasts traditional dishes made from native harvests, waves of immigration, and resourceful fingers of everyday cooks that transfigured humble ingredients into legends. From the southwestern heat chases to the northeastern coastal fresh catches, these dishes are not only food but also identity badges that inspire pride, nostalgia, and that soft fuzzy warm sense of belonging.
Here at Taste of Home, we’re dedicated to these warm tales of comfort food and hidden ingredients that give regional cuisine its special flavor. We love the way in which a single bite transports you to a family’s dinner table or a crowded street vendor, reminding us that food is indeed the great leveler. These recipes most often started as practical substitutes using what’s on hand or preserving the harvest but evolved into expressions of heritage that bring people joy over generations. They’re inviting us to slow down, sit a spell, and appreciate the variety that makes American food so endlessly fascinating.
So grab a fork (or your taste for exploration) and come along on this culinary odyssey. We’re going to get dirty inside about each of the original 14 states’ most iconic grub, from where it came from to how to most enjoy it today. Starting with the founding 14 states (naturally, alphabetically), we’ll demonstrate why these dishes have endured and how you can recreate them yourself at home. It’s your own cookbook to eating America a delicious state at a time. Let’s head out and trace those aromas!
1. Alabama: Chicken With White BBQ Sauce
Alabama’s Chicken with White BBQ Sauce and that is a dish which subverts all the barbecue you ever knew! In case you’re imagining the typical red, sticky sauces running off over ribs, forget it!. This creamy, lightly refreshing, mayonnaise-based wonder is tangy and peppery but loaded with flavor and coats softly smoked chicken in a wonderfully addictive sauce. It’s like the South just went out and rewrote the book on BBQ and did it so right, to boot, that they created a classic as unconventional as the state’s rolling hills and rich heritage.
- Twist of surprise: Vinegar, lemon, and spices in mayonnaise form for a tangy kick.
- Historical roots: Developed 100 years ago at Big Bob Gibson’s Bar-B-Q in Decatur.
- Perfect pair: Smoked chicken that stays moist beneath the sauce’s embrace.
- Versatile vibe: Good for picnics, potlucks, or a weeknight dinner lift.
Slow Cooker Alabama Pulled BBQ Chicken
Equipment
- 1 Slow Cooker
- 2 Mixing Bowls One small for spices, one for sauce.
- 1 Whisk
- 2 Forks For shredding chicken.
- 1 Chef’s Knife and Cutting Board For onion and garlic prep.
Ingredients
Main
- 1 onion cut into 1/4-inch thick rings
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon poultry seasoning
- 3 cloves garlic
- 1 3 pound whole chicken, skin removed
- 1 tablespoon melted butter or as needed
- ½ cup water
- ½ teaspoon liquid smoke flavoring
- ¾ cup mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons white sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl.
- Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken.
- Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker.
- While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
- Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.
Notes
This sauce’s story is as charming as its taste, which dates all the way back to 1925 when Big Bob Gibson himself made it to add moisture to his smoked chickens without overwhelming the meat’s natural smokiness. A hundred years later, it’s a tie at the original Decatur location where folks flock in to celebrate its anniversary this year proof that a simple idea from a pitmaster can become something enduring, marrying innovation and tradition in every sip.
What truly sets it apart Dilma is how the sauce partners with the chicken, clinging perfectly to give an even bite where acidity breaks through fattiness and leaves it tasting clean even on a hot Southern day. Cooking at home or pulling over at a roadside shack, this recipe captures Alabama’s warm hospitality and resourcefulness and invites you to rethink BBQ and fall in love again.
2. Alaska: Alaskan King Crab
There’s just something marvelous about indulging in Alaskan King Crab, those giant legs pulled straight from the frozen Bering Sea, packed with sweet, succulent flesh that’s seafood heaven. Wearing the brand “Alaska,” these crabs are not merely a dish they’re an indulgent declaration of the Last Frontier’s unbridled wealth, where sea giants reign supreme. Imagine shelling into plates that yield tender, buttery meat more decadent than lobster, a real indulgence that screams excess and adventure.
- Regal dimensions: Legs stretching up to 5 feet in length, packed with meat.
- Natural decadence: Buttery flavor needs minimal seasoning.
- Simple preparation: Steamed or boiled to preserve tenderness.
- Freshness point: Eat dockside in Alaska for most pristine experience.
Spicy Peppered Crab Legs
Equipment
- 1 Kitchen Shears For cutting crab legs and scoring shells
- 1 Small skillet For toasting whole peppercorns
- 1 Large Dutch Oven Or a roasting pan set over two burners for cooking the crab
- 1 Chef’s knife For chopping garlic, ginger, scallions, and jalapenos
- 1 Cutting Board
Ingredients
Main
- 3 pounds Alaskan king or snow crab legs thawed if frozen
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 1 stick unsalted butter cubed
- 6 cloves garlic chopped
- 10 thin slices peeled ginger
- 8 scallions cut into 2-inch pieces
- 4 red jalapeno peppers seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- White rice for serving
Instructions
- Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
- Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.
- Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.
- Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.
Notes
Their appeal begins in their frozen homeland, where cold clean water yields sweeter, firmer crabs of better quality than any import for responsible fishing by brave crews who battle the elements. This built-in difference gives every serving a nod to Alaska’s harsh seas, elevating a simple catch into a gourmand icon that’s prized worldwide for its unadulterated, pure taste.
Preparation simplifies it, steaming or boiling to highlight meat’s subtlety, dipping afterwards in melted butter for that silkiness which enhances without overpowering. Harborside eaten within state, the freshness takes you to the location itself, transforming meals into a communal ritual of cracking and talking, seizing the North’s unyielding spirit.
3. Arizona: Chimichangas
Oh, Arizona’s golden, crispy addition to comfort food paradise, where burrito and deep fryer converge and miracles happen! If you’ve never once taken a bite, visualize a stuffed tortilla stuffed with seasoned meat, beans, and cheese, all disguised in a crunchingly brittle shell that is pure Southwestern heaven. From the Grand Canyon State comes this spicy fusion of Mexican roots and American ingenuity, perfectly suited to satisfy those late-night cravings or warm afternoon celebrations.
- Crunchy altitude: Burrito fried to perfect texture.
- Mystery of origins: Tucson nightlife institutions El Charro Café claim.
- Filling options: Beef, chicken, or veggies with rice and beans.
- Topping from heaven: Douse with sauce, guac, or sour cream.
Pork Chimichangas
Equipment
- 1 Large Dutch Oven For braising pork and potentially reducing sauce.
- 1 Heavy-bottomed Pot Specifically for deep-frying, ensuring stable oil temperature.
- 1 Blender For pureeing the green sauce ingredients.
- 1 Deep Fat Fry Thermometer Crucial for monitoring oil temperature during frying.
- 1 Toothpicks To secure the chimichangas before frying.
Ingredients
Main
- 1/2 cup vegetable oil plus more for deep-frying
- 2 pounds boneless pork shoulder cut into rough 1-inch chunks
- 1 teaspoon coriander seeds crushed
- 1 teaspoon whole cumin seeds
- 6 cloves garlic smashed
- Kosher salt and freshly ground black pepper
- One 12-ounce bottle pilsner-style beer such as Corona
- 1 tablespoon sherry vinegar
- 8 ounces tomatillos husks removed, rinsed and quartered (about 3 medium)
- 1/4 cup whole raw almonds
- 3 canned chipotles in adobo sauce
- 1 small red onion quartered
- 1/2 bunch fresh cilantro with tenders stems about 1 cup packed
- Six 12-inch flour tortillas
- 1 1/2 cups shredded yellow Cheddar
- Guacamole pico de gallo and sour cream, for serving
Instructions
- Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
- Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
- Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
- Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
- Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
- Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
Notes
Origins are what feed good arguments, with Tucson’s El Charro Café regularly referenced in the 1920s for an on-purpose fall into hot oil that spawned this genius a lucky accident that turned the humble burrito into a textural treat still soaked up Arizona’s vibrant food culture today.
The frying is that perfect crunch giving way to soft, melty interiors, where flavors mingle in a hearty, comforting way typical of the Southwest’s bold flavor. Plain or smothered, it’s customizable comfort that does the trick, and each bite is a salute to the state’s innovative spirit and cultural mix.
4. Arkansas: Chocolate Gravy
You’ve had your biscuits and gravy for breakfast, but Arkansas takes it to a sweet, dreamy space with Chocolate Gravy a rich, creamy sauce served over puffy biscuits that’s the epitome of Southern luxury! The innovative twist on the classic comfort takes breakfast fare to dessert-like excess, pairing cocoa extravagance with ordinary pantry staples for a retro flavor. It’s the Natural State’s little low-key secret, evoking memories of childhoolds breakfasts and family breakfast tables in the Ozarks.
- Sweet surprise: Chocolate sauce for biscuits, not beef.
- Easy ingredients: Flour, sugar, milk, and chocolate to make.
- Nostalgic appeal: Childhood favorite in Southern households.
- Flexible serving: Over biscuits or even ice cream for a delight.
The beauty of this gravy is that it’s born of humble origins, an innovative use of the simple ingredients like cocoa, butter, and milk to create something wonderfully comforting on chilly mornings. For many Arkansans, it’s tied to family tradition, passed down as a technique for turning plain biscuits into something special and breakfast into a big hug from grandma.
The texture is all silky and pourable, seeping into flaky biscuits for a union of sweet richness and buttery lightness that surprises us and makes us smile. Not too rich, but just enough to start the day off on a smiling note, and reminding us just how Southern creativity takes the everyday and makes it magic.
5. California: Mission Burrito
California’s Mission Burrito is a foil-wrapped treat that captures the Golden State’s laid-back attitude and big flavors in one enormous, satisfying package. Raised and born in San Francisco’s Mission District, this giant treasure stuffs a flour tortilla with rice, beans, meat, cheese, salsa, sour cream, and guac a Cal-Mex masterpiece big enough to fuel a day of mischief. It’s the perfect representation of the state’s creative, multifaceted food culture, far removed from fancy juices but full of soul.
- Super sized: Bigger than a typical burrito to qualify as a full meal.
- Cultural blend: Fuses Mexican roots with California flair.
- Major ingredients: Rice, beans, and fresh mix-ins for balance.
- Take-out delight: Foil-wrapped for easy on-the-go enjoyment.
Emergence of the 1960s among the district’s thriving Latino population, it was born for workers needing an easy feast, growing into a street food legend that reflects immigration stories and street-smart ingenuity. Today, it’s a local favorite that’s touted by residents with its bright, stacked flavors bursting in every bite.
The harmony of texture fluffy rice, creamy beans, crunchy vegetables makes it addictive, a customized canvas that adapts to moods or diets. In California, consuming one is like becoming a part of tradition, supporting the state’s power to take simple ideas and turn them into cravable legends.
6. Colorado: Rocky Mountain Oysters
Hold my hand on this one Colorado’s Rocky Mountain Oysters are bull testicles, fried to a crispy brown, a quirky ranching tradition as suave as the Rockies themselves! This unconventional treat is a manifestation of cattle country resourcefulness, turning what could be waste into a delicate, meaty morsel with a light, veal-like taste. It’s a conversation-piece dish that reflects the West’s practical, no-frills worldview.
- Special source: From bull calves, a nose-to-tail favourite.
- Prep style: Breaded and fried for crispiness.
- Flavor profile: Mild, such as tough calf meat seasoned.
- Adventure eat: Well-liked in mountain festivals.
Born of ranch living where there’s never more than enough, it’s long been popular since pioneer days, served often at parties to provoke daring palates and laugh at its “oyster” name that’s figurative in every meaning. Frying covers over any quirk, yielding a golden bite that’s a buddy with cocktail sauce or dips.
It’s not food; it’s a rite of passage for the visitor, connecting you with Colorado’s cowboy heritage and humor. Try it once, and you’ll appreciate the ingenuity that makes Western cuisine so enjoyable and fun. Rocky Mountain Oysters are a treat in every sense, a meal that entices and respects with its crunchy, meaty surprise. In Colorado, it’s a taste of the wild West that tells stories to tell.
7. Connecticut: New Haven-Style White Clam Pizza
Connecticut’s New Haven-Style White Clam Pizza is an intensely garlicky, briny masterpiece that dispenses with tomato sauce for an oceanic paradise, a pie without peer. Topped with fresh clams, olive oil, garlic, cheese, and oregano on a thin, blackened crust, it’s a sea treasure from the Frank Pepe legacy honoring the state’s seafood superiority. Light but bursting with flavor, this “apizza” is an old-school New England classic for pie purists.
- Sauce-free base: Garlic and olive oil turn clams into the main event.
- Star ingredient: Canned or fresh for salty bursts.
- Crust magic: Thinly chared for texture.
- Local pride: Best at New Haven restaurants.
Conceived in the 1920s by Italian immigrants who blended Old World methods with native hauls, it performs well at places such as Pepe’s, where lines form for that ideal union of sea and dough. The no-sauce model maintains its elegance so East Coast flavor can sing without heft.
Every slice is textural heaven crunchy crust, yielding clams, savory garlic making it irresistible and shareable. It’s pie that sparks debates here in Connecticut but wins hearts, encouraging you to sample the shoreline’s abundance. Sampling the pizza is part of the history of pizza, a Connecticut icon that shows that more is not needed. Go to New Haven you will not regret the clam-loaded delight.
8. Delaware: Scrapple
Scrapple, Delaware’s humble bread of pork scraps, cornmeal, and spices, pan-fried until crispy, a Pennsylvania Dutch import rendered First State institution. An economical breakfast side dish that uses up every last piece of pig, blended into a mush then pan-fried until golden brown, served with eggs or syrup to start your day off richly. A flavor from the past that honors thrift and palate.
- Nose-to-tail philosophy: Cornmeal-binder pork bits.
- Preparation: Sliced pieces fried for crunchy corners.
- Festival fame: Featured at Apple Scrapple Fest.
- Breakfast staple: With eggs or maple for contrast.
Supported by the practicality of the early pioneers, it’s celebrated annually at Bridgeville’s festival, where towns gather to fry and eat, upholding traditions in a modern age. The semi-solid texture fries up hard, offering comfort with every bite.
Its mild, aged taste adapts to meals, a testament to Delaware’s cultural diversity and understatement that makes it lovably predictable and easy to try at home. To celebrate scrapple is to honor thrift, a Delaware dessert that brings leftovers to the forefront. Attend fest or pan-fry some it’s its warm heritage in a plate.
9. Florida: Key Lime Pie
Florida’s Key Lime Pie is a tangy, dreamy fantasy that’s made in the Keys, where wee local limes add zesty authenticity that can’t be replicated. This light dessert layers graham cracker crust, condensed milk filling, and whipped cream a sunshine state classic balancing sweet and tart like a trade wind. It’s an ideal ending to any meal, conjuring up beach and balmy night.
- Key ingredient: Fresh Key limes for ultimate zing.
- Easy make: Low milk and juice go poof.
- Texture heaven: Creamy center, crunchy shell.
- Real deal spot: Freshest in the Keys.
Florida Key Lime Pie
Equipment
- 1 Electric Mixer Or stand mixer with whisk attachment for optimal fluffiness
- 1 Large Mixing Bowl For the key lime filling
- 1 Medium Mixing Bowl For whipping the cream topping
- 1 Fine-mesh Sieve Essential for draining the whipped cream
- 1 Rubber Spatula For scraping bowls and spreading topping
Ingredients
Main
- 1 9 inch prepared graham cracker crust
- 2 8 ounce packages cream cheese, softened
- 2 14 ounce cans low-fat sweetened condensed milk
- ¾ cup key lime juice
- 1 teaspoon grated lime zest
- ¼ teaspoon salt
- 1 cup heavy cream chilled
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners’ sugar
Instructions
- To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
- To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners’ sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
- Before serving, discard liquid that has drained from topping. Spread topping over pie.
Notes
Dating back to the late 1800s when spongers used pantry staples, its appeal lies with those diminutive, fragrant limes that pack more punch than regulars, and mainland fakes just can’t replicate.
The silken, citrusy crunch cools you down, an heirloom recipe that captures Florida’s island traditions and agricultural pride in each bite. Key Lime Pie is pure magic in Florida, a pie that shines with sunshine and begs to be ordered again. It’s the state’s sweet signature taste it and hear the Keys calling.
10. Georgia: Peach Cobbler
Georgia’s Peach Cobbler enables the Peach State’s sweet fruit to shine as the star in a warm, foamy pie topped with a biscuit or crust topping that’s the very definition of comfort. Introduced centuries ago by monks, these ideally-growing-condition peaches yield a cobbler that’s sweet, tender, and homespun, served over ice cream for heaven. It’s Southern hospitality on a plate, fruity and fulfilling.
- Fruit focus: Fresh Georgia peaches for juiciness.
- Topping styles: Lattice or biscuit for texture.
- Historical tie: Peaches from the 1500s.
- Festival tradition: During the Georgia Peach Festival.
Georgia Peach Ice Cream Alternative with Cobbler Crumble
Equipment
- 1 Ice Cream Maker
- 1 Blender
- 1 Medium Saucepan
- 1 Baking Sheet
- 1 Whisk
Ingredients
Main
- ⅔ cup all-purpose flour
- ¼ cup white sugar
- ¾ teaspoon baking powder
- 3 tablespoons cold butter
- 2 tablespoons Blue Diamond Vanilla Almond Breeze
- ½ cup white sugar
- 2 tablespoons cornstarch
- 4 large egg yolks
- 2 cups Blue Diamond Vanilla Almond Breeze
- 1 cup chopped peeled fresh peaches
- 1 cup peach jam or preserves divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 13.5 ounce can coconut milk
Instructions
- To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it’s the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
- Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
- To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
- Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
- Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer’s instructions.
- Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
- Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.
Notes
Weather in the state yields perfect peaches, baked into a pie that’s warmed generations forever, with institutions such as Paschal’s providing classics that honor tradition.
Warm and inviting, the cobbler’s burst of summer flavor whenever is a necessity, binding you to Georgia’s orchards and heart. Basking in peach cobbler heaven is a Georgia treasure, warms your heart. Get it at festivals or make your own it’s peachy perfection.
11. Hawaii: Poke
Hawaii’s Poke raw pieces of fresh fish, generally tuna, simply dressed with sea salt, seaweed, and limu a delicious bowl of ocean harvest whose name is “to slice.” It was started by fishermen as a quick food, now world-wide but best authentic with local fish. It’s light, healthy, and island-pristine, a spoonful of aloha —
- Fresh core: Finely diced raw ahi tuna.
- Traditional add-ins: Seaweed and salt for umami.
- Modern interpretations: Avocado or rice bowls.
- Pacific connection: Fresh from Pacific abundance.
Ahi Tuna Poke
Equipment
- 1 Cutting Board Food-grade, non-porous
- 1 Chef’s knife Sharp, for precise tuna cubing
- 1 Medium Non-Reactive Mixing Bowl Glass or ceramic preferred
- 1 Measuring Spoons and Cups For accurate ingredient portions
- 1 Airtight Cover or Plastic Wrap For marinating in the refrigerator
Ingredients
Main
- 2 pounds fresh tuna steaks cubed
- 1 cup soy sauce
- ¾ cup chopped green onions
- 2 tablespoons sesame oil
- 2 tablespoons finely chopped macadamia nuts
- 1 tablespoon toasted sesame seeds
- 1 tablespoon crushed red pepper Optional
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place tuna in a medium non-reactive bowl. Add soy sauce, green onions, sesame oil, sesame seeds, macadamia nuts, and red pepper flakes; mix well. Cover and refrigerate at least 2 hours before serving. Dotdash Meredith Food Studios
- Serve over rice. DOTDASH MEREDITH FOOD STUDIOS
Notes
Rooted in native heritage, it honors simplicity and sustainability, pivoting yet remaining true to origins that pay homage to the riches of the sea.
With each mouthful, sent to beach, rejuvenating and wholesome, is an expression of Hawaii’s easy, exuberant way of life that is addictive. Poke as food is heaven on a plate, an absolute staple in Hawaii that refreshes and aligns you with the islands’ vibe.
12. Idaho: Finger Steaks
Idaho’s Finger Steaks are battered and fried strips of beef shaped like giant fingers, a 1950s creation that’s the Gem State’s robust response to chicken tenders. Cut from sirloin, they’re crispy on the outside and tender on the inside, coated in sauces for pub food enjoyment. It’s ranch-inspired comfort as a testament to potato-country creativity.
- Beef base: Juicy sirloin for tenderness.
- Crunch factor: Deep-fried and battered.
- Dipping delight: Fry sauce or ranch.
- Regional competitor: Southern fried chicken.
Idaho-Style Finger Steaks
Equipment
- 1 Deep Fryer or Heavy-Bottomed Pot A sturdy vessel capable of maintaining oil temperature is crucial for consistent frying.
- 2 Large Mixing Bowls One for the marinade and one for the seasoned flour mixture.
- 1 Baking Sheet For freezing the dredged steak strips, ensuring they hold their shape.
- 1 Slotted Spoon or Spider Essential for safely transferring items into and out of hot oil.
- 1 Instant-Read Thermometer Critical for accurately monitoring and maintaining the oil temperature.
Ingredients
Main
- 3 cups all-purpose flour divided
- 2 cups buttermilk
- 2 tablespoons grill seasoning such as McCormick Montreal Steak Seasoning
- 1 egg
- 1 ½ pounds boneless beef sirloin steak cut into 2 1/2×1/4-inch strips
- 2 teaspoons garlic powder
- salt and ground black pepper to taste
- 3 cups canola oil for deep frying
Instructions
- Beat 1/2 cup flour, buttermilk, grill seasoning, and egg together in a large bowl until smooth. Add steak strips; toss until well coated. Cover bowl with plastic wrap and marinate in the refrigerator, at least 2 hours.
- Sift remaining 2 1/2 cups flour, garlic powder, salt, and black pepper into a large bowl. Remove steak strips from buttermilk marinade and allow excess to drip off. Discard remaining marinade. Dredge steak strips in seasoned flour; place on a baking sheet. Freeze until firm, 1 hour to overnight.
- Heat oil in a deep fryer or cast-iron skillet to 370 degrees F (185 degrees C) .
- Lower frozen steak strips carefully into the hot oil, a few pieces at a time. Fry until golden brown on the outside, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining steak strips. Do not overcrowd the fryer or skillet, and do not allow the steak strips to thaw before frying.
Notes
Created as a Northwest variation, it’s a quick, satisfying snack that’s a nod to Idaho’s meat-friendly heritage and creative frying, say the Beef Council.
Crispy and salty contrasting makes it unresistable, a dish that brings people together in shares and stories. Trying finger steaks is tasting Idaho’s bold flavors, a crunchy treat that’s fun and satisfying bite after bite.
13. Illinois: Deep Dish Pizza
Chicago’s Illinois Deep Dish Pizza, a rich, thick pie baked in a pan covered with layers of sauce, toppings, and cheese on top a controversial 1943 creation more casserole than flatbread. Cast-iron cooking contributes caramelized crusts, doubled thickness over time, a Windy City institution that necessitates a fork and patience.
- Layered construction: Cheese first, sauce last to prevent burns.
- Thick crust: Pan-baked with butteriness for extra depth.
- Iconic locations: Pizzeria Uno, Pequod’s, Lou Malnati’s.
- Filling meal: Fills like a meal in one slice.
Born at Pizzeria Uno to feed hungry laborers, the sauce-on-top trick insulates against lengthy baking, creating gooey, concentrated flavors that natives defend fiercely.
It’s a social experience, provoking arguments but uniting with its cheesy excess and crispy edges that make it impossible to forget. Sampling deep dish is embracing Chicago’s brash attitude, a pizza experience well worth calories and the wait.
14. Indiana: Pork Tenderloin Sandwich
Indiana’s Pork Tenderloin Sandwich is a Midwestern giant, a breaded, fried pork cutlet larger than the bun, finished with pickles, onions, and mayo a Hoosier diner mainstay that’s crispy and juicy. This excessive indulgence reflects the state’s love of hearty, no-frills eats, a trail-worthy icon across the heartland.
- Oversized star: Cutlet extends over the bun.
- Timeless toppings: Lettuce, tomato, pickles, onion.
- Trail fame: Along the Tenderloin Lovers Trail.
- Fried to perfection: Breaded for crunch, tender within.
Traditional Indiana Breaded Tenderloin Sandwich
Equipment
- 1 Meat Mallet
- 2 Shallow Bowls
- 1 Large Skillet For frying the cutlets
- 1 Baking Sheet For toasting kaiser rolls
- 1 Whisk
Ingredients
Main
- 4 4 ounce slices of pork tenderloin, cut across the grain
- 1 large egg beaten
- 2 tablespoons milk
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon seasoned salt
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried oregano
- 1 ½ cups bread crumbs
- ½ cup peanut oil for frying
- 4 kaiser rolls split
- 4 teaspoons mayonnaise or as needed (Optional)
- 4 teaspoons ketchup or as needed (Optional)
- 4 teaspoons prepared yellow mustard or as needed (Optional)
- 4 slices dill pickle Optional
- 4 slices onion Optional
- 4 slices tomato Optional
- 4 leaves lettuce Optional
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Flatten pork slices, one at a time, by placing in between two pieces of sturdy plastic and pounding with a meat mallet until 1/4-inch thick and about 3 1/2×5 inches in size. Dotdash Meredith Food Studios
- Whisk egg and milk together in a shallow bowl; stir in salt, pepper, garlic powder, onion powder, seasoned salt, marjoram, and oregano until well blended. Place bread crumbs into another shallow bowl. Dotdash Meredith Food Studios
- Dip each flattened cutlet into seasoned egg mixture, then dip into bread crumbs until thoroughly coated. Set breaded cutlets in a single layer on a piece of parchment or waxed paper. Dotdash Meredith Food Studios
- Heat oil in a large skillet until shimmering. Gently lower cutlets into the hot skillet and fry until golden brown, about 4 minutes per side. Drain on paper towels. Dotdash Meredith Food Studios
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place kaiser rolls, split-sides up, onto a baking sheet.
- Broil in the preheated oven until toasted and hot, about 1 minute. Dotdash Meredith Food Studios
- Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms. Dotdash Meredith Food Studios
- Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve. Dotdash Meredith Food Studios
Notes
Founded on German immigrant roots, it’s celebrated on a state trail of restaurants offering versions that honor farm-fresh pig and frying know-how. The crunch of crispy breading and flavorful meat paired with fresh toppings is satisfying, a sandwich that brings to mind state fairs and family outings. Savoring this sandwich is quintessential Indiana comfort, a big bite of tradition that’s messy, flavorful, and memorable.
As we finish our delicious tour of these favored state favorites, there’s no question America’s plate is as colorful and diverse as its people. Each of the meals we’ve explored, from the Alabama white sauce to the Indiana giant sandwich, is a rich history of regional ingredients, bygone creativity, and the final power of comfort food. These are not recipes; they are treasured traditions, passed down the ages, bringing families and communities together at the dinner table.
At Taste of Home, we sense that food is a wonderful unifier, one that has the ability to call up happy memories and bring new ones into being. These signature recipes are an expression of the passion and creativity in every region of our country, calling us to explore, to savor, and to celebrate the rich diversity of regional flavor. We can only hope that this gastronomic adventure has inspired you to experiment and seek out these fabled flavors, while maybe even trying to bring some of this flavor magic into your own kitchen. Bon appétit, and bonne cuisine!
