Unearth The Voyage
From regional specialties to coast-to-coast staples, America’s culinary identity is as diverse as its people. We asked chefs across the country what dishes truly define American cuisine – and here’s how they ranked them.
1. Cornbread
Cornbread is a Southern staple that bridges comfort and versatility. With its crumbly texture and subtle sweetness, it’s loved by many. Chefs often pair it with chili and barbecue for that perfect Southern meal.
The origins of cornbread date back to Native American tribes who used ground corn in their daily food. Today, it remains a beloved dish across the Southern United States.
Whether served plain, with honey, or topped with jalapeños, cornbread continues to be a symbol of warmth and hospitality in American homes.
2. Clam Chowder
New England clam chowder is a creamy soup that stands as a point of pride for many chefs. The thick, potato-rich Boston version is especially celebrated and often served in a hearty bread bowl.
Clam chowder’s history is linked to immigrant communities in the 18th century, blending European culinary traditions with New England’s seafood bounty.
Whether enjoyed in a coastal seaside shack or a fine dining restaurant, clam chowder remains an iconic dish that warms the heart and soul.
3. Buffalo Wings
Buffalo wings, crispy and spicy, originated in Buffalo, New York, and have become a universal bar favorite. These wings are credited with redefining casual American dining by many chefs.
Their creation story involves a late-night snack request at the Anchor Bar in 1964, transforming a simple idea into a culinary phenomenon.
Whether enjoyed as a game-day staple or a bar snack, Buffalo wings continue to deliver a fiery kick that is loved nationwide.
4. Cobb Salad
The Cobb salad, created in 1937 at the Brown Derby in Hollywood, mixes chicken, bacon, egg, and blue cheese. It’s equal parts hearty and refined, showcasing the best of American creativity.
This salad’s story is tied to the restaurant’s owner, Robert Cobb, who reportedly crafted it from leftovers to feed a hungry celebrity.
Today, the Cobb salad remains a favorite, offering a balance of flavors and textures that appeal to food lovers everywhere.
5. Fried Catfish
Fried catfish is a hallmark of Southern comfort food, symbolizing down-home cooking at its simplest and best. Its crispy exterior and tender interior make it a beloved dish.
This meal is often served with sides like hushpuppies and coleslaw, capturing the essence of Southern culinary tradition.
Chefs appreciate fried catfish for its straightforward preparation and satisfying taste that never fails to please.
6. Philly Cheesesteak
The Philly cheesesteak is a classic sandwich featuring thinly sliced beef, melted cheese, and a soft roll. Originating in Philadelphia, it’s a greasy perfection admired for its unpretentious appeal by chefs.
Its history traces back to Pat Olivieri, a hot dog vendor who created the sandwich in the 1930s, forever changing Philadelphia’s culinary landscape.
Whether served “wit” or “wit-out” onions, the Philly cheesesteak remains a beloved symbol of the city’s hearty food culture.
7. Chicago Deep-Dish Pizza
Chicago deep-dish pizza is a symbol of American excess done right. With its thick crust and abundant toppings, chefs agree it’s a meal, not just a slice.
This pizza’s history began in the 1940s with Pizzeria Uno, where the deep-dish was crafted to stand apart from its thin-crust counterparts.
Love it or hate it, deep-dish pizza continues to be a hearty, indulgent dish that embodies Chicago’s rich culinary tradition.
8. Grits
Grits, a humble corn-based dish, are elevated by creativity in dishes like shrimp and grits. This Southern favorite has found its way onto fine dining menus nationwide.
Originating from Native American cooking, grits have become a versatile dish that reflects the cultural melting pot of American cuisine.
Chefs appreciate grits for their adaptability and comforting nature, making them a staple in both homes and restaurants.
9. Chicken and Waffles
Chicken and waffles, a sweet-meets-savory masterpiece born from soul food traditions, are now brunch royalty. The dish combines crispy fried chicken with fluffy waffles, creating a delightful contrast.
Originally rooted in African American cuisine, it gained popularity in Harlem during the jazz age, combining dinner and breakfast delights.
Chefs adore this dish for its bold flavors and the unexpected joy it brings to the dining experience.
10. Meatloaf
Meatloaf is simple, nostalgic, and endlessly customizable, a chef favorite for its connection to American home cooking. It offers a comforting embrace of flavors, texture, and warmth.
Traditionally seen on family dinner tables, meatloaf’s origins trace back to scrappy culinary practices, turning leftovers into something delicious.
Chefs enjoy reinventing this classic with gourmet twists or sticking to traditional recipes, keeping it a beloved staple.
11. New York-Style Pizza
New York-style pizza, crispy yet foldable, defines on-the-go American eating. With just the right amount of cheese and sauce, it’s a quintessential slice of life in the city.
Its roots date back to Italian immigrants who adapted their recipes to American tastes, creating a pizza culture unique to New York.
Beloved for its simplicity and flavor, this pizza remains a favorite among locals and tourists alike, offering a true taste of the Big Apple.
12. Biscuits and Gravy
Biscuits and gravy is the ultimate comfort breakfast, showcasing a balance of buttery biscuit and peppery cream sauce. It embodies Southern hospitality in food form.
This dish traces its origins to the Appalachian region, where it was a hearty meal for laborers needing sustenance.
Today, chefs celebrate its comforting flavors and the nostalgic warmth it brings to breakfast tables across the country.
13. Cobbler
Cobbler, from peaches to blackberries, captures the heart of rustic American baking. Every chef has their preferred fruit, making it a personalized dessert delight.
Its history is rooted in British settlers who adapted their recipes using local fruits and ingredients available in America.
Chefs admire cobbler for its simplicity, seasonal versatility, and the comforting embrace it offers with each bite.
14. Jambalaya
Jambalaya, Louisiana’s answer to paella, blends African, French, and Spanish influences in one pot. It’s a testament to America’s melting pot roots, rich in flavor and tradition.
Originating in the New Orleans area, jambalaya’s recipe was shaped by the diverse cultures that settled there.
Chefs appreciate its flexibility in ingredients and the way it brings people together, a true celebration of community and culinary art.
15. Hot Dog
The hot dog, from ballparks to backyard grills, is Americana incarnate. Its simple preparation and endless toppings make it a favorite across the nation.
The hot dog’s journey began with German immigrants introducing sausages to the American palate, eventually evolving into the beloved street food we know today.
Chefs enjoy exploring regional variations—from Chicago dogs to Coney Islands—keeping it endlessly interesting and delicious.
16. Pancakes
Pancakes are fluffy, buttery stacks drenched in syrup, representing American breakfasts at their most indulgent. They’re a morning ritual loved by many.
With roots tracing back to ancient Greece and Rome, pancakes have evolved into a breakfast staple in American kitchens.
Chefs enjoy the creativity pancakes inspire, from classic buttermilk to gourmet versions with unique flavors and toppings.
17. Barbecue Ribs
Barbecue ribs, whether Memphis-style, Carolina, or Kansas City, showcase America’s obsession with smoke, spice, and slow cooking. They’re a celebration of flavor and technique.
The history of barbecue in America is deeply rooted in the South, with regional variations creating a diverse barbecue culture.
Chefs rave about the art of perfecting ribs, each bite a testament to hours of careful preparation and passion.
18. Macaroni and Cheese
Macaroni and cheese is beloved by kids and chefs alike, with creamy richness and endless variations making it an all-time comfort food champion.
This dish’s history is linked to Thomas Jefferson, who popularized macaroni in America, leading to the creation of this cheesy favorite.
Chefs enjoy experimenting with gourmet cheeses and add-ins, elevating this humble dish to new culinary heights.
19. Fried Chicken
Fried chicken is crispy on the outside, juicy inside, a Southern export that conquered the nation. Chefs praise it as the perfect example of culinary simplicity done flawlessly.
Its origins are tied to Scottish immigrants and African American cooks, who combined techniques to create this beloved dish.
From family gatherings to upscale dining, fried chicken continues to be a favorite for its satisfying crunch and flavor.
20. Reuben Sandwich
The Reuben sandwich is stacked with corned beef, sauerkraut, Swiss cheese, and Russian dressing, defining New York’s food scene.
Its creation is often credited to Reuben Kulakofsky, a grocer in Omaha, though its New York identity remains strong.
Chefs love the Reuben for its bold flavors and the perfect balance of textures, making it a deli hero across the nation.
21. Apple Pie
“Nothing’s more American,” say chefs about apple pie, though its roots trace back to Europe. This dish’s modern identity is pure U.S.A.
With a history of adaptation and innovation, apple pie has become a symbol of American prosperity and homeliness.
Chefs continue to reinvent this classic dessert, bringing new twists to a timeless favorite that delights all ages.
22. Grilled Cheese Sandwich
The grilled cheese sandwich, simple yet divine, continues to inspire chefs to reinvent it. With everything from truffle butter to sourdough, it’s a culinary canvas.
Its origins are linked to the Great Depression, providing an affordable and satisfying meal that nourished many.
Chefs appreciate the creative possibilities it offers, turning a humble sandwich into a gourmet delight with endless variations.
23. Hamburger
A national icon, the hamburger’s greatness lies in its simplicity. It’s a culinary canvas that chefs can elevate in endless ways, from gourmet toppings to creative meats.
The hamburger’s American journey began in the early 20th century, quickly becoming a favorite at fairs and diners.
Today, it’s celebrated in every corner of the country, from fast-food chains to high-end restaurants, embodying the spirit of American innovation.
24. Lobster Roll
Maine’s coastal gift to the country, the lobster roll’s buttery bun and sweet meat make it a high-end comfort food staple.
Originating in New England, lobster rolls have become synonymous with summer dining along the Eastern Seaboard.
Chefs enjoy highlighting the freshness of the lobster, turning a simple roll into a luxurious delight that tantalizes taste buds.
25. Tacos (American-Style)
Though rooted in Mexican cuisine, the hard-shell taco has become a uniquely American phenomenon. Chefs both critique and celebrate its crunchy charm.
Originating in the mid-20th century, American-style tacos adapted traditional recipes to suit local tastes, creating a new culinary category.
Chefs enjoy experimenting with fillings and flavors, embracing the taco’s playful nature and its place in American food culture.
26. Chili
Chili, a dish with fierce regional rivalries, earns universal chef respect for its hearty, customizable nature. From Texas to Cincinnati, each version tells a story.
The origins of chili are debated, but its place in American cooking is undisputed, warming hearts and satisfying appetites.
Chefs appreciate the creative freedom chili offers, making it a beloved staple that continues to evolve and inspire.
27. Thanksgiving Turkey
Beyond the holiday, roast turkey stands as a culinary symbol of family, tradition, and abundance. Its golden skin and tender meat are hallmarks of festive feasts.
Thanksgiving turkey’s history is deeply intertwined with American traditions, symbolizing gratitude and togetherness.
Chefs cherish the opportunity to prepare and serve turkey, creating memories and connections with each carefully cooked bird.
28. Fried Green Tomatoes
Fried green tomatoes, a Southern delicacy turned mainstream, capture the ingenuity of American regional cooking. Their tangy, crispy nature delights the palate.
This dish’s origins are linked to Southern home cooks who made use of unripe tomatoes to create something delicious.
Chefs enjoy the challenge of perfecting fried green tomatoes, turning a simple ingredient into a beloved treat that surprises and satisfies.
29. Barbecue Brisket
Slow-smoked barbecue brisket is an art form that defines American mastery of meat and fire. Chefs agree: it’s a labor of love with rewarding results.
Its roots lie in the Southern tradition of barbecue, where patience and skill transform a tough cut into a tender masterpiece.
Chefs revel in the opportunity to showcase their technique, producing brisket that’s flavorful, juicy, and unforgettable.
