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What to eat in the United States of America? Top 100 American Foods

Last update: Sun Feb 16 2025
Top 100 American Foods
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01

Barbecue

TEXAS, United States of America
4.6
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South Texas-style barbecue is an American regional barbecue style in which it's all about barbacoa and cow heads – they are cooked in a pit lined with stones or bricks, and then a mesquite fire is started in the bottom of the pit. Agave leaves are placed on top of the coals, and the heads (or other meat) are placed on top of it, while the leaves are folded over before the lid is placed over the pit.


The resulting meat is so tender that it falls off the bone (or off the skull), and it is then served by the pound with sided such as onions, tortillas, cilantro, and various salsas. This barbecue style also uses cabrito – young goats that are spit-roasted or cooked over coals.

MOST ICONIC South Texas-Style Barbecue

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02

French Beef Cut

UNITED STATES OF AMERICA and  one more country
4.5
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MAIN INGREDIENTS

Entrecôte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless steaks from the meat between each bone-in rib-eye, and they're known as the entrecôtes.


Due to the fact that these cuts are thin, it makes them great for quick cooking on the grill or in a pan (high heat), but it's important not to overcook them. The steaks are juicy, tender, and generously marbled. This type of meat cut is popular in France and Europe, and the word entrecôte means between the ribs.

VARIATIONS OF Ribeye
03

American Beef Cut

UNITED STATES OF AMERICA and  one more country
4.5
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MAIN INGREDIENTS

In the American, English and German systems of primal beef cuts, the brisket (or rinderbrust) is a cut that comes from the breast or lower chest of the cow. The brisket is one of the nine primal cuts of beef and is particularly known for its size and for having a significant amount of connective tissue.


This cut consists of two different muscles: the pectoralis major, known as the "flat," and the pectoralis minor, or the "point." The flat is leaner, while the point has more fat and marbling. Because of the high amount of connective tissue, brisket needs to be cooked slowly, over low heat, to allow the collagen in the meat to break down and become tender. 

MOST ICONIC Brisket

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04

Ice Cream

WISCONSIN, United States of America
4.5
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MAIN INGREDIENTS

Frozen custard comes from the "Custard Capital of the World", Milwaukee, Wisconsin, where it's sold more than anywhere else around the globe. It is a gourmet ice cream treat made with eggs, cream, and sugar, and it originated from Coney Island, New York, when it was a popular carnival treat.


As the popularity of frozen custard grew, it quickly spread to the Midwest. As there is far less air added than in other similar treats, the result is a thick and dense custard with tons of flavor. A lot of frozen custard fans believe it is better than ice cream since it is served before being refrozen and mantains a soft, yet heavy consistency, so it is a unique regional treat in which you can really feel the difference when talking about flavor.

MOST ICONIC Frozen custard

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05

Fish Dish

HAWAII, United States of America
4.4
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Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados.


Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. 

MOST ICONIC Poke

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06

Lobster Dish

MAINE, United States of America
4.4
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MAIN INGREDIENTS

Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time.


Once the lobster is in the water, it’s important to time the cooking so it doesn’t overcook, as the meat will be tough and rubbery. Also, lobsters need to be treated humanely. Hence, placing the lobsters in the freezer for 30-60 minutes before cooking is recommended so they fall asleep. 

MOST ICONIC Boiled Maine Lobster

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07

American Beef Cut

UNITED STATES OF AMERICA
4.4
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MAIN INGREDIENTS

In the American system of primal beef cuts, ribs refer to the section of the cow that includes the sixth through the twelfth ribs, located between the chuck (shoulder area) and the loin (back area). This primal cut can be further divided into a few different sub-primal cuts.


For example, ribeye roast and ribeye steaks are obtained when the bone is removed. These cuts are highly prized for their excellent marbling and tenderness. Prime rib includes a larger section of the rib bone, often roasted with the bone in. Finally, the back ribs are left when the ribeye meat is removed. 
08

Crustacean Dish

LOUISIANA, United States of America
4.4
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Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce.


The sauce is made with either a blond or brown roux, and the dish is almost always served over rice. The name étouffée is derived from the French word étouffer, meaning smothered, referring to the method of cooking.

MOST ICONIC Étouffée

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09

Beef Cut

UNITED STATES OF AMERICA and  one more region
4.4
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MAIN INGREDIENTS

A porterhouse steak is a large, thick cut of beef taken from the rear end of the short loin.


Although it is not linked to a specific country of origin, it is most commonly associated with British and American cuisines. It is named "porterhouse" because it was traditionally served in 18th-century porterhouses, which were inns or restaurants that served porter beer. 
OTHER VARIATIONS OF Short loin

MOST ICONIC Porterhouse

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10

American Beef Cut

UNITED STATES OF AMERICA and  one more country
4.4
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Filet mignon is a premium steak cut from the tenderloin of a cow, a muscle that runs along the spine. The name "filet mignon" is French, meaning "dainty fillet" or "delicate steak," which reflects its reputation as one of the most tender and luxurious cuts of beef.


Known for its exceptional tenderness, filet mignon has a smooth, fine-grained texture and almost buttery consistency. However, it has a relatively mild flavor compared to other cuts like ribeye or strip steak, which are more marbled with fat. This makes filet mignon an ideal candidate for pairing with rich sauces, marinades, or other flavor-enhancing techniques. 
OTHER VARIATIONS OF Tenderloin
11
Beef Dish
NEW YORK CITY, United States of America
4.4
12
Street Food
SAN DIEGO, United States of America
4.4
13
Shrimp/Prawn Dish
NEW ORLEANS, United States of America
4.4
14
Sandwich type
TEXAS, United States of America
4.4
15
Sandwich
MAINE, United States of America
4.4
16
Seafood Soup
LOUISIANA, United States of America
4.4
17
Sandwich
UNITED STATES OF AMERICA
4.4
18
Chocolate Dessert
UNITED STATES OF AMERICA
4.3
19
Cookie
WHITMAN, United States of America
4.3
20
Pork Dish
NORTH CAROLINA, United States of America
4.3
21
Sandwich
NEW YORK CITY, United States of America
4.3
22
Sandwich
PHILADELPHIA, United States of America
4.3
23
Sweet Pie
FLORIDA, United States of America
4.3
24
Cheese Dessert
NEW YORK CITY, United States of America
4.3
25
Beef Dish
UNITED STATES OF AMERICA
4.3
26
Chocolate Cake
NEW YORK CITY, United States of America
4.3
27
Sandwich
FLORIDA, United States of America
4.3
28
Bread Roll
NEW YORK CITY, United States of America
4.3
29
Rice Dish
LOS ANGELES, United States of America
4.3
30
American Beef Cut
UNITED STATES OF AMERICA
4.3
31
Ice Cream
UNITED STATES OF AMERICA
4.3
32
Appetizer
LOS ANGELES, United States of America
4.3
33
Burger
MINNEAPOLIS, United States of America
4.3
34
Feast
NEW ENGLAND, United States of America
4.3
35
Breakfast
SOUTHERN UNITED STATES, United States of America
4.3
36
Sandwich
NEW YORK CITY, United States of America
4.3
37
Hot Dog
CHICAGO, United States of America
4.3
38
Wrap
SAN DIEGO, United States of America
4.3
39
Sandwich
PHILADELPHIA, United States of America
4.3
40
Sandwich
NASHVILLE, United States of America
4.3
41
Dessert
UNITED STATES OF AMERICA
4.3
42
Sandwich
BUFFALO, United States of America
4.3
43
Seafood Soup
SOUTHERN UNITED STATES, United States of America
4.3
44
Appetizer
CHICAGO, United States of America
4.3
45
Sandwich
CHICAGO, United States of America
4.3
46
Potato Dish
OREGON, United States of America
4.3
47
Sweet Pastry
PHILADELPHIA, United States of America
4.3
48
Sweet Pastry
NEW ORLEANS, United States of America
4.2
49
Seafood Soup
NEW ENGLAND, United States of America
4.2
50
Fried Chicken Dish
UNITED STATES OF AMERICA
4.2
51
Meat Dish
UNITED STATES OF AMERICA
4.2
52
Snack
NEW YORK CITY, United States of America
4.2
53
Snack
MIDWESTERN UNITED STATES, United States of America
4.2
54
Sweet Pastry
HAWAII, United States of America
4.2
55
Crab Dish
MARYLAND, United States of America
4.2
56
Sourdough Bread
SAN FRANCISCO, United States of America
4.2
57
Cake
ST. LOUIS, United States of America
4.2
58
Flambéed Dessert
NEW ORLEANS, United States of America
4.2
59
Sweet Pie
GEORGIA, United States of America
4.2
60
Chocolate Cake
TEXAS, United States of America
4.2
61
Pizza
NEW HAVEN, United States of America
4.2
62
Chocolate Cake
MISSISSIPPI, United States of America
4.2
63
Technique
HAWAII, United States of America
4.2
64
Cheese
ARCATA, United States of America
4.2
65
Meat Dish
ROCHESTER, United States of America
4.2
66
Sweet Pie
OREGON, United States of America
4.2
67
Stew
NEW MEXICO, United States of America
4.2
68
Meat Dish
TEXAS, United States of America
4.1
69
Frozen Dessert
UNITED STATES OF AMERICA
4.1
70
Stew
SAN ANTONIO, United States of America
4.1
71
Feast
UNITED STATES OF AMERICA
4.1
72
73
Rice Dish
LOUISIANA, United States of America
4.1
74
Dessert
MIDWESTERN UNITED STATES, United States of America
4.1
75
Cheese Dish
UNITED STATES OF AMERICA
4.1
76
Wrap
TUCSON, United States of America
4.1
77
Fried Chicken Dish
MANCHESTER, United States of America
4.1
78
Pasta
UNITED STATES OF AMERICA
4.1
79
Cured Meat
NEW YORK CITY, United States of America
4.1
80
Sweet Pie
UNITED STATES OF AMERICA
4.1
81
Sandwich
CHICAGO, United States of America
4.1
82
83
Potato Dish
UNITED STATES OF AMERICA
4.1
84
Hot Dog
CHICAGO, United States of America
4.1
85
Shrimp/Prawn Dish
SOUTHERN UNITED STATES, United States of America
4.1
86
Dessert
UNITED STATES OF AMERICA
4.1
87
Sandwich type
MAINE, United States of America
4.1
88
Pudding
SOUTHERN UNITED STATES, United States of America
4.1
89
Sandwich type
UNITED STATES OF AMERICA
4.1
90
Meat Dish
UNITED STATES OF AMERICA
4.1
91
Sweet Pie
UNITED STATES OF AMERICA
4.1
92
Meat Dish
HAWAII, United States of America
4.1
93
Vegetable Dish
SOUTHERN UNITED STATES, United States of America
4.1
94
Appetizer
UNITED STATES OF AMERICA
4.1
95
Beef Dish
LOS ANGELES, United States of America
4.1
96
Dessert
PENNSYLVANIA, United States of America
4.1
97
Bread
FLORIDA, United States of America
4.1
98
Ice Cream
SOUTH DAKOTA, United States of America
4.1
99
Sweet Pastry
NEW ENGLAND, United States of America
4.1
100
Chocolate Cake
NEW YORK CITY, United States of America
4.1

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 American Foods” list until February 16, 2025, 54,139 ratings were recorded, of which 49,339 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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American Food