What’s on the menu?
American cuisine: 10 regional dishes to try
Image: Louis Hansel
America’s regional cuisine is as varied as the country itself, a result of more than two centuries of different influences coming together and creating new traditions. When we think about regional dishes, some fan favorites come to mind: Philly cheesesteak, Texas BBQ, different pizza styles, gumbo, and many more. But some dishes, no matter how popular and representative of their region, seem to be less talked about. Here are 10 regional favorites that are worth a try.
1
Cioppino
Image: James Wei
A not-so-talked-about product of the Italian influence in America, cioppino is an underrated representative from San Francisco. A tomato-based seafood stew (or a soup, depending on who you ask), it started as a struggle meal made with whatever was caught that day, and it is now a beloved dish that reflects the city’s history.
2
Fry bread
Image: Immo Wegmann
When thousands of Navajo people were forcefully displaced from Arizona to New Mexico, they were provided with meager rations for the 300-mile journey: flour, water, salt, and lard. From these scarce provisions, they created a fried dough, chewy on the inside and crispy on the outside. Originally eaten on its own, it is nowadays paired with all kinds of toppings.
3
Poi
Image: Daniel Dan
Made from steamed and mashed taro root, this Hawaiian dish can be enjoyed in several ways. Although sweeter when freshly made, it is often paired with other savory dishes. It can also be left to ferment, which gives it a more sour taste. Highly nutritious, poi has been a staple in Hawaiian and Polynesian cuisines for centuries.
4
Étouffée
Image: Stephanie Moody
Gumbo and jambalaya might be what first come to mind when thinking about Louisiana, but étouffée (meaning ‘smothered’) should not be overlooked. Thicker than gumbo —though sharing many of its ingredients—, étouffée delivers what its name promises: a rich, gravy-like, shellfish stew that smothers the accompanying rice. Depending on whether you are having a Creole or a Cajun étouffée, it may or may not contain tomatoes.
5
Crab cakes
Image: Girish Dalvi
This dish can be found all along the Atlantic coast, but its most famous iteration is associated with Chesapeake Bay, Maryland. With a history that goes back to Native Americans, modern crab cakes can be enjoyed sautéed, baked, grilled, deep-fried, or broiled, and are most of the time made with blue crab, though other crab meats can be used.
6
Clam chowder
Image: henry perks
A New England staple, this dish draws influence from British, French, and Nova Scotian traditions. Although it was not dairy-based in its origins, modern clam chowder gets its rich texture from milk or cream, and features butter, potatoes, pork, and, of course, clams. Other famous variations differ mainly in the soup base, such as the Manhattan clam chowder (made with tomato) or the Rhode Island clam chowder (made with a clear broth).
7
Hush puppies
Image: Abhijit Biswas
A Southern classic, these cornmeal fritters became popular during the Civil War because they were affordable and versatile. Usually made plain to serve as a side dish, they can also have cheese, jalapenos, whole corn grains, and other fillings added.
8
Marionberry pie
Image: Amanda Hortiz
Oregon's signature dessert, this pie filling features marionberries, a blackberry hybrid developed in the 20th century. Compared with regular blackberries, marionberries have a deeper, more complex flavor, resulting in a sweeter and sharper pie filling. A summer staple, it is often served alongside vanilla ice cream.
9
Runza
Image: Kelsey Todd
Food from the Midwest is sometimes reduced to casserole dishes and jello salads, but it is more varied than some might think. Runza, a sandwich-hot pocket hybrid filled with beef, cabbage, and onions, is an example of how midwesterners transformed immigrant food traditions into something new. Originating in Nebraska, runzas are derived from German and Eastern European pirogs , a baked, filled dough.
10
Akutaq
Image: Adam Chang
Though this Alaskan delicacy is technically an ice cream, don’t expect it to be like the ice creams you are used to. Made from reindeer fat, seal oil, fresh snow, berries, and sometimes, ground fish, akutaq is a dessert, a snack, a spread, and a main dish all in one. Developed as a way to preserve fruits and animal fats, this nutrient-dense dish has everything you need to face the harsh Alaskan winters.
