World Library  
Flag as Inappropriate
Email this Article

List of regional dishes of the United States

Article Id: WHEBN0042366923
Reproduction Date:

Title: List of regional dishes of the United States  
Author: World Heritage Encyclopedia
Language: English
Subject: Succotash, Hot wiener, List of Sri Lankan sweets and desserts, List of fish and seafood soups, List of meat substitutes
Collection: American Cuisine, American Cuisine-Related Lists, Regional Dishes of the United States
Publisher: World Heritage Encyclopedia
Publication
Date:
 

List of regional dishes of the United States

The cuisine of the United States includes many regional or local dishes.

Contents

  • Regional dishes of the United States 1
    • Barbecue 1.1
    • Hot dogs and sausages 1.2
    • Pizza 1.3
    • Sandwiches 1.4
    • Soups and stews 1.5
  • See also 2
  • References 3

Regional dishes of the United States

Image Name Associated regions Description
Biscuits and gravy Biscuits and gravy Southern United States Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy.
Boston baked beans being served with a ladle Boston baked beans Boston, Massachusetts A variety of baked beans, typically sweetened with molasses or maple syrup and flavored with salt pork or bacon.
Buffalo wings, with celery sticks and ranch dressing Buffalo wings Buffalo, New York Chicken wing sections (wingettes and drumettes) that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper, vinegar, and butter. Usually served with celery and/or carrot sticks, and ranch or blue cheese dressing for dipping.[1]
Charleston red rice Charleston red rice Coastal South Carolina and Georgia White rice cooked with crushed tomatoes, small bits of bacon or smoked pork sausage, celery, bell peppers, and onions.
Chicken fried steak topped with gravy Chicken fried steak Southern United States A breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried.
Chicken Maryland and pilaf Chicken Maryland Maryland Fried chicken served with a cream gravy[2]
Cincinnati chili Cincinnati chili Cincinnati, Ohio A Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s.[3]
A package of all-pork city chicken and wooden skewers, ready to be cooked City chicken Ohio; Michigan; Pennsylvania; Upstate New York; Ontario Cubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked.
Clams casino Clams casino Rhode Island A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled.
Crab cakes Crab cakes Baltimore and other locations in Maryland Crab meat and other ingredients (such as bread crumbs, milk, mayonnaise, eggs, and seasonings, particularly Old Bay Seasoning), generally broiled but sometimes baked or grilled.
A finger steak Finger steaks Southern Idaho Small strips of steak (usually sirloin), battered with a tempura-like batter and deep-fried in oil. Typically served with French fries and fry sauce, and a thick piece of buttered toast.[4]
A log of Goetta Goetta Cincinnati, Ohio A meat-and-grain sausage or mush of German inspiration.
Gooey butter cake Gooey butter cake St. Louis, Missouri A flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar.
A slab of haupia Haupia Hawaii Coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi
Hoppin' John Hoppin' John Southern United States Rice cooked with black-eyed peas or field peas, chopped onion, and sliced bacon. Sometimes country sausage, ham hock, fatback, or another type of meat is used instead of bacon.
Hot chicken, with a side of potato salad Hot chicken Nashville, Tennessee A portion of breast, thigh, or wing that has been marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper.
A tater tot hotdish Hotdish Minnesota A variety of casserole which typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed with canned soup.
Hushpuppies Hushpuppy Southern United States A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball
Jambalaya Jambalaya Louisiana A dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices.
A package of kulolo Kulolo Hawaii Dessert made primarily with baked or steamed grated taro corms and either with grated coconut meat or coconut milk
A Laulau Hawaii The traditional preparation consisted of pork in wrapped taro leaf.
Lobster Newberg Lobster Newberg New York City, New York An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.[5]
Loco moco, with macaroni salad and boiled soba noodles Loco moco Hawaii There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy
A Mission-style burrito, wrapped in aluminum foil, with tortilla chips and salsa Mission burrito San Francisco A very large burrito filled with meat, beans, rice, and additional flavor-enhancing ingredients such as cheese, sour cream, guacamole, pico de gallo, or jalapeños. Typically served wrapped in aluminum foil.[6]
Natchitoches meat pies with beans and rice Natchitoches meat pie Louisiana One of the official state foods of Louisiana,[7] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell
New England boiled dinner New England boiled dinner New England Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items.
Oysters Rockefeller Oysters Rockefeller New Orleans, Louisiana Oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled
Pepperoni roll Pepperoni roll West Virginia and Appalachia Pepperoni baked inside a soft roll to create an easily portable snack or lunch item.[8]
Tako (octopus) poke Poke Hawaii A raw seafood salad served as an appetizer in Hawaiian cuisine
Potatoes O'Brien Potatoes O'Brien Boston, Massachusetts and Manhattan, New York Pan-fried potatoes along with green and red bell peppers. It's origin is disputed;[9] it has been claimed that it originated in the early 20th century[10] from a Boston restaurant known as Jerome's[11] and from a Manhattan restaurant known as Jack's during the same time period.[12][13]
Red beans and rice Red beans and rice Louisiana Kidney beans cooked with Louisiana Cajun spices, and often also cooked with ham and vegetables such as bell peppers, onions, and celery, served together with white rice.
Runza Runza Nebraska and Kansas A hand-held meat pie similar to a Cornish pasty, consisting of a bread pocket with a filling of ground beef (or sometimes pork, cabbage or sauerkraut), with onions and seasonings. They are baked in various shapes such as a half-moon, rectangle, round, square, or triangle.[14]
Salt potatoes being cooked in a pot Salt potatoes Syracuse, New York As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged
Scrapple Scrapple Pennsylvania Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices
Shrimp and grits Shrimp and grits The South Carolina Lowcountry and other coastal areas of the Southeast Grits with cooked shrimp added, usually served for breakfast.[15]
Spoonbread, with a pork chop and greens Spoonbread Southern United States A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding. (Pictured is spoonbread underneath a pork chop, with a side of greens.)
Clockwise from bottom: squid luau, pipikaula shortribs, kalua pig, tripe stew, rice, opihi poke, laulau, and poi in the center Squid lū'au Hawaii Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt.[16] (Squid lū'au is pictured at the very bottom of the image.)
Steak and oyster pie Steak and oyster pie United Kingdom; Norfolk, Virginia Also known as beef and oyster pie
Stuffies Stuffies Rhode Island Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell. Also known as stuffed clams.[17]
Succotash made with corn and kidney beans Succotash New England; Pennsylvania; Southern United States A chunky dish that consists primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers.[18]
Toasted ravioli Toasted ravioli St. Louis, Missouri Found on the menus of many St. Louis restaurants including those of The Hill, a predominantly Italian neighborhood.
Utica greens Utica greens Upstate New York A dish made of hot peppers, sautéed greens, chicken stock or broth, escarole, cheese, Pecorino, breadcrumbs and variations of meat and prosciutto.

Barbecue

Image Name Associated regions Description
Carolina pulled pork Carolina-style barbecue North and South Carolina Slow-cooked pork typified by a vinegar-based seasoning
Kansas City-style barbecue Kansas City, Missouri Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.
Memphis-style barbecue beef ribs Memphis-style barbecue Memphis, Tennessee Typified by pork ribs, slow cooked in a pit. "Dry" ribs are covered with a dry rub before cooking, and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.
St. Louis-style barbecue pork ribs St. Louis-style barbecue St. Louis, Missouri Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.
Texas-style barbecue smoke pit with various meats Texas-style barbecue Texas Texas-style barbecue often uses beef instead of pork. There are several variations, including East, Central, West, and South Texas. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce.

Hot dogs and sausages

Image Name Associated regions Description
Chicago-style hot dog Chicago-style hot dog Chicago An all-beef hot dog on a poppy seed bun, topped with condiments such as chopped onions, sour pickle spears, tomato slices, relish, and sport chili peppers. Also topped with mustard, but not ketchup.[19]
Coney Island hot dog Coney Island hot dog Michigan A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.[20]
Half-smoke Half-smoke Washington, D.C. and the surrounding region A "local sausage delicacy"[21] that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.
Maxwell Street Polish sausages, pork chops, and onions on a grill Maxwell Street Polish Chicago A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions.[22]
Michigan hot dog Michigan hot dog North Country, New York; Quebec A steamed hot dog on a steamed bun topped with a meaty sauce, generally referred to as "Michigan sauce"
New York System wiener New York System wiener Rhode Island Veal/pork hot dog served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce.
Polish Boy Polish Boy Cleveland A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.[23]
Seattle-style hot dog Seattle, Washington A hot dog or Polish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut.

Pizza

Image Name Associated regions Description
California-style pizza California-style pizza California A style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style.
Chicago-style pizza Chicago-style pizza Chicago Deep-dish pizza, with a tall outer crust and large amounts of cheese, usually with chunky tomato sauce on top of the cheese instead of underneath it.[24]
Detroit-style pizza Detroit-style pizza Detroit A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, and is served with the marinara sauce on top.[25][26]
New Haven-style pizza New Haven-style pizza New Haven, Connecticut A "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella (known as "mootz" in the local Italian dialect) is considered to be a topping; a customer who wants it must ask for it.
New York-style pizza New York-style pizza New York City Pizza with a thin, hand-tossed crust that is soft and foldable but crispy on the edge. Often sold in wide, wedge-shaped slices to go.[27]
Quad City-style pizza Quad City-style pizza The Quad Cities area of Iowa and Illinois The crust has a nutty taste, the tomato sauce is spicy, the toppings are under the cheese, and the pizza is cut into strips.
St. Louis-style pizza St. Louis-style pizza St. Louis Pizza, often made with Provel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges.
Tomato pie Tomato pie Utica, New York Thick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving.

Sandwiches

Image Name Associated regions Description
Beef on weck Beef on weck Buffalo, New York Thin-sliced roast beef with horseradish served on a kummelweck roll (a roll topped with kosher salt and caraway seeds).
Philly cheesesteak sandwich Cheesesteak Philadelphia, Pennsylvania Also known as a Philadelphia cheesesteak and Philly cheesesteak, it is a sandwich made from thinly sliced pieces of steak and melted cheese in a long hoagie roll.
Cuban sandwich Cuban sandwich Miami and Tampa, Florida A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.
Fried-brain sandwiches, with side orders of onion rings and German fries Fried-brain sandwich Ohio River valley A sandwich made with heavily-battered sliced calves' brains, deep fried and served on sliced bread.[28]
Gerber sandwich Gerber sandwich St. Louis An open-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and either Provel or Provolone cheese, seasoned with a sprinkling of paprika, and then toasted.[29]
Horseshoe sandwich Horseshoe sandwich Springfield, Illinois An open-faced sandwich of thick-sliced toasted bread, a hamburger patty or other meat, French fries, and a cheese sauce that is somewhat similar to Welsh rarebit.[30]
Hot brown Hot brown Louisville, Kentucky An open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown.
Italian beef sandwich Italian beef Chicago A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.
Jibarito Jibarito Chicago A sandwich, inspired by the cuisine of Puerto Rico, made with flattened, fried green plantains instead of bread. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato.
Juicy Lucy Jucy Lucy Minneapolis, Minnesota A cheeseburger that has the cheese inside the meat patty in addition to on top.
Lobster roll, with potato chips and a pickle Lobster roll New England A sandwich of lobster meat served in a top-loading hot dog bun.
Mother-in-law Mother-in-law Chicago A tamale in a hot dog bun, covered with chili.[31]
An alligator po' boy sandwich, with French fries and vegetable garnish Po' boy New Orleans A submarine sandwich on a wide piece of French bread that is crunchy on the outside and light on the inside. Popular fillings include fried seafood such as shrimp, oysters, or catfish, and the more traditional roast beef with brown gravy. Usually topped with shredded lettuce, tomatoes, and remoulade.[32]
Pork tenderloin sandwich with French fries Pork tenderloin sandwich Iowa and Indiana A large, thin pork cutlet, breaded and deep-fried, served on a bun.[33]
Sailor sandwich with French fries Sailor sandwich Richmond, Virginia A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.[34]
A chicken spiedie Spiedie Binghamton, New York Marinated cubes of of lamb, chicken, pork or beef traditionally served on Italian bread.
St. Paul sandwich St. Paul sandwich St. Louis An egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.[35]
Tavern sandwich Tavern sandwich Iowa Crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard. Also known as a loosemeat sandwich.[36]

Soups and stews

Image Name Associated regions Description
Burgoo, with a side of mashed potatoes Burgoo Kentucky and Illinois A spicy stew, typically using game or game birds, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. [The image at the left depicts burgoo with a side of mashed potatoes.]
Manhattan clam chowder Clam chowder (Manhattan style) New York Clams cooked in a red broth with tomatoes for flavor and color.
New England clam chowder Clam chowder (New England style) New England A milk- or cream-based chowder of potatoes, onion, and clams.
Gumbo Gumbo Louisiana A meat and/or seafood soup or stew thickened with okra or filé.[37]
She-crab soup She-crab soup Charleston, South Carolina A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry.[38]

See also

References

  1. ^ Trillin, Calvin (August 25, 1980). "An Attempt to Compile a Short History of the Buffalo Chicken Wing", The New Yorker. Retrieved November 1, 2015.
  2. ^ John Shields (1998) Chesapeake Bay Cooking, Crown Publishing Group, ISBN 0767900286.
  3. ^
  4. ^ Morgan, Tara (August 6, 2014). "Steaky Fingers: We Roll Up Our Sleeves to Sample Some of Boise's Famous Finger Steaks", Boise Weekly. Retrieved October 29, 2015.
  5. ^
  6. ^ Long, Tony (August 5, 2011). "A Brief History of Mission-Style Burritos", Food Republic. Retrieved October 30, 2015.
  7. ^ Laws of Louisiana, LL 170.9, 2003.
  8. ^
  9. ^
  10. ^
  11. ^
  12. ^
  13. ^
  14. ^ Rojas, Warren (March 26, 2015). "Nebraskans Know There's No Substitute for Runza", Roll Call. Retrieved October 29, 2015.
  15. ^ Moss, Robert (August 14, 2014). The Surprisingly Recent Story of How Shrimp and Grits Won Over the South, Serious Eats. Retrieved October 31, 2015.
  16. ^ Squid Lu'au November/ December 2011 Afar page 66
  17. ^ Rodriguez, Johnette (May 2011). "Stuffed Clams: Rhode Island Food Specialty", Yankee magazine. Retrieved November 1, 2015.
  18. ^
  19. ^ Zeldes, Leah (July 7, 2010). "Eat this! The Chicago Hot Dog, Born in the Great Depression", Dining Chicago. Retrieved October 29, 2015.
  20. ^ Ruscitti, Titus (July 1, 2014). "A Tour of Michigan's Coney Island Hot Dogs in Detroit, Flint, and Jackson", Serious Eats. Retrieved October 31, 2015.
  21. ^
  22. ^ "Chicago's Maxwell Street Polish", Smokin' Chokin' and Chowing with the King, November 5, 2009. Retrieved October 31, 2015.
  23. ^ Krall, Hawk (August 20, 2010). "Hot Dog of the Week: Cleveland's Polish Boy", Serious Eats. Retrieved October 29, 2015.
  24. ^ Kindelsperger, Nick (June 2, 2014). "The Best Deep Dish Pizza in Chicago", Serious Eats. Retrieved October 29, 2015.
  25. ^ Giesler, Jennie and Gerry Weiss. "Poke around in Michael Moore's past." Erie Times-News. October 2, 2009. Retrieved on February 13, 2010.
  26. ^ Haurwitz, Ralph K.M. "Chaps' fight for football title pays off." Austin American-Statesman. December 22, 1996. A1. Retrieved on February 12, 2010. "deep-dish, Detroit-style pizza with the sauce on top,"
  27. ^ Hallock, Betty (March 25, 2009). "New York-Style Pizza: What It Means", Los Angeles Times. Retrieved October 29, 2015.
  28. ^
  29. ^ "Gerbergate", Riverfront Times, October 8, 2003. Retrieved November 1, 2015.
  30. ^ Barrett, Joe (March 30, 2010). "Springfield's Horseshoe Sandwiches Deliver a Kick in the Gut", Wall Street Journal. Retrieved November 1, 2015.
  31. ^ Sula, Mike (May 15, 2008). "On the Trail of the Delta Tamale", Chicago Reader. Retrieved November 1, 2015.
  32. ^ Edge, John T. (November 10, 2009). "Saving New Orleans Culture, One Sandwich at a Time", New York Times. Retrieved October 30, 2015.
  33. ^ Ruscitti, Titus (January 21, 2015). "The Best Breaded Pork Tenderloin Sandwiches in the Midwest", Serious Eats. Retrieved October 29, 2015.
  34. ^ Imajo, Anika (September 15, 2010). "Richmond's Very Own Sandwich", Richmond Times-Dispatch. Retrieved October 31, 2015.
  35. ^ Chillag, Ian (July 1, 2013). "The Famous St. Paul Sandwich (of St. Louis)", NPR. Retrieved October 31, 2015.
  36. ^ Horlyk, Earl (April 7, 2011). "Battle of the Loosemeats", Sioux City Journal. Retrieved October 31, 2015.
  37. ^
  38. ^ Levitas, Gloria (June 27, 1982). "She-Crab Soup: Southern Tradition", New York Times. Retrieved November 1, 2015.
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.