TABLE OF CONTENTS
Best Southern American Foods
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.
OTHER VARIATIONS OF Barbecue
MAIN INGREDIENTS
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
View moreBBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce.
The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.
The practice of smoking brisket has a long tradition in Texas, and this juicy, fatty treat also works great as a flavorful sandwich filling. Texas brisket sandwiches can be considered more of a concept than a recipe - various toppings and sorts of bread can be used, but the undisputed star remains the slow-smoked brisket, whether chopped or sliced.
It can be tucked between slices of bread or piled on a toasted bun, served on its own or drenched in sauce, and garnished with toppings such as cheese, pickles, and onions - whatever the combination, the fatty brisket meat with a smoky crust guarantees a mouthwatering perfection in each bite.
MOST ICONIC Texas Brisket Sandwich
View moreShrimp bisque is a traditional Cajun dish originating from Louisiana. The soup is usually made with a combination of large shrimp, seafood broth, shrimp broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings.
The shrimps are simmered in the broth until the liquid is reduced, while a combination of butter, bell peppers, shallots, and garlic is sautéed and sprinkled with flour and mixed with brandy and cream until the combination becomes thick. The cooked shrimps are added to the pot and simmered until hot, and the dish is then served, often garnished with sliced green onions or parsley.
OTHER VARIATIONS OF Bisque
MAIN INGREDIENTS
Pulled pork is an American barbecue technique of cooking pork meat slowly over low heat, resulting in tender meat that can easily be pulled into small pieces. It is a specialty that originates from the western part of North Carolina, traditionally using shoulder cuts of pork which are dressed with a vinegar, pepper, and tomato sauce.
In the eastern part of the state, the whole pig is cooked and pulled, while the sauce usually doesn't contain tomatoes. Over time, it spread throughout the United States, and pulled pork can be found in many variations, ranging from different cuts of meat and cooking times to marinades and sauces.
MOST ICONIC Pulled Pork
View moreKey lime pie is a glass-green sweet and sour dessert originating from the Florida Keys. It consists of intensely aromatic Key lime juice, condensed milk, and eggs that are mixed together into a custard. The custard is poured into a buttery crust made from graham crackers and topped with sweet whipped cream.
The spicy and acidic flavors of the limes provide a great contrast to sugar and sweet cream. Key lime, also known as citrus aurantifolia, Mexican lime, and West Indian lime is a fruit indigenous to Malaysia, and it has been connected to Florida since the 1830s when a botanist named Henry Perrine started planting them on Florida's Indian Key.
MOST ICONIC Key Lime Pie
View moreA Cuban or a Cubano is a grilled, pressed sandwich made with Cuban bread that is filled with ham, roasted pork, Swiss cheese, pickles, and mustard. It was originally invented by Cuban immigrants in Florida, who wanted to make their own variation on a classic grilled ham and cheese sandwich.
Today, there are numerous variations on the Cubano, so some use different bread or add ingredients such as lettuce, tomatoes, and mayonnaise.
MOST ICONIC Cuban Sandwich
View moreSausage gravy is a popular breakfast item throughout the Southern parts of the United States of America. It consists of sausage drippings, flour, milk, salt, and pepper. Cooked sausage is added to the combination, sometimes along with some more seasonings such as cayenne pepper.
It is a key part of a traditional dish known as biscuits and gravy, often accompanied by bacon, fried eggs, or sliced tomatoes.
Hot chicken sandwich is Nashville’s signature dish, consisting of crispy fried, marinated chicken pieces served on a toasted white bun. Various cuts of chicken can be used: breasts, thighs, or wings, and once fried, the meat is covered in a cayenne pepper-based hot sauce that penetrates the crispy coating.
The heat is balanced by the addition of pickles, shredded lettuce, mayonnaise or a sour cream dressing enriched with various herbs. Known both for its heat and flavor, this spicy sandwich nowadays has an iconic reputation, and it is one of the most popular local treats.
OTHER VARIATIONS OF Fried Chicken
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 Southern American Foods” list until February 16, 2025, 11,367 ratings were recorded, of which 10,337 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.