From hamburgers and hot dogs to Buffalo wings and chimichangas, the US is credited with inventing some of the world's most famous dishes. Here, we look at how some of America's most renowned meals were created and highlight where you can try out the regional favourites for yourself. 

Click or scroll through our gallery as we reveal the USA's most famous dishes, counting down to the most iconic of all.

We've based our ranking on the popularity and cultural significance of each food, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.

The Hawaiian version of a mainland meat-and-three meal, the Hawaiian plate lunch is a filling combination of proteins – sliced beef, pork, breaded chicken or loco moco (hamburger patties topped with a fried egg and gravy) –, rice and macaroni salad, usually presented on a disposable plate. It's believed to date back to the 1880s, served as a cheap and easy way to feed workers harvesting pineapple or sugarcane. Today it continues to be a comfort food classic reflecting Hawaii's diverse population. 

While plate lunches started as a roadside meal, they’ve long been available in restaurants like Honolulu’s Rainbow Drive-In, which has been serving tasty meals since 1961. The restaurant started as a place for locals and beachgoers to get a quick, inexpensive bite, but it’s since become the go-to for tourists looking for a real plate lunch or other specialities like Spam sandwiches or gravy-smothered roast pork.

Boston cream pie was first invented at Parker House hotel (now the Omni Parker House) in Boston, Massachusetts during the 19th century, when the restaurant’s team of chefs began experimenting with different desserts. Originally named Parker House chocolate cream pie, this delicious dessert features a light sponge cake that’s layered with vanilla custard and finished with a drizzle of chocolate icing. It proved so popular that a Betty Crocker boxed mix was released in the 1950s.  

Those looking to sample a slice can still try the dish at its birthplace, where it comes complete with signature chocolate drizzle and pillowy sponge. The hotel also delivers its iconic pie across the US, allowing fans of the decadent dessert to get their hands on it more easily.   

This meaty meal – also known as a beef dip – is a roast beef sandwich served on a crusty roll and usually dipped in an accompanying bowl of broth or gravy between each bite. Despite its name, the sandwich is a wholly American invention, with two competing restaurants in Los Angeles – Cole's and Philippe the Original – both claiming to have created it during the early 1900s. 

Established in 1908, Cole's is a worthy stop on a sandwich tour of LA. Here you'll find the team serving up meaty variations on the classic, from roast beef to braised lamb, with your choice of cheese. At Philippe the Original, also established in 1908, sandwiches are served pre-dipped in jus (rather than the gravy being offered on the side), with a choice of meat (beef, pork, lamb, pastrami, ham or turkey) and cheese. We'd recommend visiting both locations so you can decide which is best for yourself. 

Mexican food is extremely popular in the US, as is fried food, and those two things come together beautifully in the form of the chimichanga. Typically stuffed with chicken, roast pork and pulled beef, it's a deep-fried version of a traditional burrito. While its origins are hotly debated, it's widely thought that Monica Flin invented the dish at her restaurant, El Charro Café, in Tucson, Arizona. It's said she accidentally dropped a burrito in the fryer and exclaimed the nonsense word ‘chimichanga’ to prevent herself from cursing in front of her nieces and nephews.

Founded in 1922, El Charro Café is now a small chain and continues to serve Flin's original recipe chimichangas. Diners can choose between a host of fillings, from grilled chicken to slow-cooked pork. There's even a vegan style topped with pico salsa, as well as miniature appetiser versions to try, too.

Sourdough bread isn't exclusive to San Francisco, but the Bay Area's climate has allowed bakeries there to develop a signature style that's both crusty and rustic on the outside and soft and pillowy on the inside, with just a faint hint of lactic acid tang. Sourdough bread became a staple food during the Gold Rush era and continues to be synonymous with the Californian city. While it certainly can be used for sandwiches or dunking in soup, a slice of San Francisco sourdough is perfect on its own with a generous smear of salted butter.

San Francisco’s famous Boudin Bakery set up shop in 1849, during the peak of the Gold Rush – rumour has it founder Isidore Boudin got the bakery’s original sourdough starter from a migrating gold miner. The bakery remains one of the most famous businesses in the city, with its flagship bakery located at Fisherman’s Wharf. This location has a marketplace and café, as well as a full-service restaurant that serves sourdough pizza.

Naturally, the oldest restaurant in the US, Ye Olde Union Oyster House, serves up a brilliant bowl. Dating to 1826, it’s believed the joint added clam chowder to its menus in the mid-1830s, with the original recipe still used today. Diners can order the New England classic by the bowl or cup and enjoy it alongside fresh oysters, lobster rolls and warm apple cobbler.

Doughnuts are popular all over the United States, but this fancier version of fried dough pastry is closely connected to New Orleans. The beignet’s roots lie in France; they were brought to North America by French settlers who first went to Canada, then migrated to Louisiana. The choux pastry delicacies, usually served square-shaped and generously dusted with icing sugar, are now the signature snack of New Orleans’ famous French Quarter and in 1986 they were officially named Louisiana’s state doughnut. Impossibly light and pillowy, a beignet is best enjoyed with a café du lait.

There are many good beignets to be had in New Orleans, but Café du Monde is the ultimate for a delicious and historic experience. The original coffee shop opened in 1862, and its traditional menu consisted solely of coffee with chicory (served black or au lait), milk, orange juice and beignets, though soft drinks and iced coffees were added in the 1980s. There are now multiple locations around New Orleans, but the original French Market spot is the one to visit.

Ask anyone who grew up in the southern states and they’ll likely agree that there are few foods more nostalgic than a comforting bowl of grits. A savoury, porridge-style dish made with ground maize or hominy topped with fresh shrimp, it’s a relatively new dish, with the first cookbook mention not until the 1950s. By the 1960s and 1970s, the dish was added to diner and restaurant menus across the American South. 

These days you’ll find shrimp and grits gracing menus at country-style restaurants across the country. Small chain Flying Biscuit, with locations in Alabama, Georgia, Florida, the Carolinas and Texas, offers up a delicious option complete with white Cheddar grits and blackened shrimp. The popular Loveless Cafe in Nashville, Tennessee, is meanwhile praised for its breakfast platters served with a choice of creamy grits.

Once a regional novelty, Nashville hot chicken has become a regular sight in cities across the US. The dish itself is quite simple: chicken is coated in a blend of spices and hot sauce and fried. It's then often drizzled with more hot sauce and served with white bread and pickle slices to temper the heat. What makes it unique is the sheer level of heat; to be called Nashville hot chicken the sauce needs to be face-meltingly hot. Many places offer varying heat levels, but be warned, you're still going to feel the burn with 'mild'.

Legend has it that Nashville hot chicken was invented in the 1930s, when Thorton Prince was fed a meal of ridiculously spicy chicken by a scorned lover looking for revenge. The plan backfired because Prince loved it and started his own restaurant serving the dish. All these years later, Prince's Hot Chicken Shack is still the go-to for Nashville hot chicken. Now run by Prince’s great niece, the restaurant serves chicken that ranges from 'plain' to 'xxx hot'.

While there is some controversy surrounding its origin (a similar recipe is thought to have originated in New York), there is no denying that this tart and creamy dessert is inextricably linked to the Florida Keys, even though the small citrus fruit hasn’t been grown there on a large scale for around a century. The secret to a traditional Key lime pie is using tinned condensed milk rather than cream, since the latter spoils easily in the Florida heat.

There's no better place to try this delicacy than the Florida Keys itself and old-school joint Kermit's has become renowned for its pies. Set up by Kermit Carpenter – known locally as Mr Key Lime Pie – in 1993, the joint serves its traditional Key lime pies topped with a ring of whipped cream. Now with five locations (including one in South Carolina), it continues to wow with its signature Graham cracker crust and zesty filling. Key West's oldest cafe, Pepe's Cafe, established in 1909, is another local favourite – its pie incorporates egg whites for an extra light texture. 

This delicious, seafood-stuffed roll is said to date back to 1929, when a restaurant in Connecticut called Perry’s added the dish to its menu. Now a New England staple, it typically comes complete with freshly caught lobster that’s dressed in melted butter and served in an equally buttery hot dog–style roll.  

Nowadays, you’ll find the dish served in most New England restaurants and shacks during lobster season. Bob’s Clam Hut in Kittery, Maine is a popular spot, serving its stacked rolls with either hot butter or mayonnaise and plated with fries and a giant pickle. Oyster House in Philadelphia, Pennsylvania offers a refined restaurant-style version rich with chilled New England lobster.

There is perhaps no greater or more argued about American food tradition than barbecue. At its most basic, barbecue is smoked meat, but this style of cuisine has roots going back to pre-colonial Caribbean cooking. The best barbecue platters feature different cuts of meat, sauces and sides, as well as white bread to mop up the juices. Of course, the meal should be served casually on a big tray with plenty of paper napkins.

With different styles in Texas, the Carolinas, Kansas City, Tennessee and beyond, there is no one single definitive restaurant that serves the best barbecue in America, but Franklin in Austin, Texas is definitely an impressive joint worth crossing off any foodie bucket list. Patrons line up for hours every day to try pitmaster Aaron Franklin’s meat, with brisket, ribs, pulled pork, turkey and sausage all on the menu, along with sides of pinto beans, potato salad and slaw.

Regular fried chicken has a long history in America, but the combination of crispy chicken and fluffy waffles is a phenomenon that’s gained huge popularity across the country (and beyond) in recent years. The dish comes exactly as advertised, with pieces of Southern-style fried chicken either sitting on or next to a waffle, with a side of sweet syrup and sometimes a pot of rich, meaty gravy. Though its origins are hotly debated, the sweet and savoury combo is thought to have been invented by the Pennsylvania Dutch during the 1600s.

The modern soul food take on chicken and waffles first gained popularity in the 1930s, at the Wells Supper Club in Harlem, New York, but eventually found its way to Los Angeles in 1975, with the opening of Roscoe’s House of Chicken ‘n’ Waffles. Roscoe’s became hugely popular with a number of celebrities (even Barack Obama visited and had a special named after him), with the small chain now boasting seven locations. This dish has since become a diner staple, served at joints across the US.

Not really what most people think of when they hear the word 'steak', the Philly cheesesteak is a gloriously sloppy sandwich consisting of thinly sliced beef, melted cheese (provolone, Cheez Whiz and American cheese are all acceptable), and the option of fried onions (order wit or wit-out), all served on a soft hoagie bun. You will sometimes see other toppings like green peppers or mushrooms added, often to the horror of Philly purists.

The Philly cheesesteak was invented in 1930 by Pat Olivieri, and while there are arguably just as tasty versions of the sandwich served across Philadelphia (and huge rival Geno's is just across the street), the sandwich at Pat’s King of Steaks is the original. Open 24-hours, seven days a week for those late-night cheesesteak cravings, Pat’s is still owned and operated by the Olivieri family. The restaurant does serve some variations on the original sandwich (yes, with peppers!) and gives customers three options for cheese.

Whether you’re a fan or not, there’s no denying the significance of Chicago’s legendary deep-dish in the world of American pizza. This iconic dish is distinctive for its thick crust, layers of oozy cheese and fillings, and rich tomato sauce that’s (controversially) smothered over the top. It’s believed to have been invented by Uno Pizzeria’s founder Ike Sewell in 1943, after he experimented with different styles of crust. It was such a success that Uno Pizzeria has since become a giant chain with locations across the US.  

These days deep-dish pizza can be found in restaurants and pizza shops up and down Chicago, but if you want to sample the greatest version of all, make your way to Pequod’s. The legendary joint has become renowned for its signature caramelised crust, so much so that it was named the best pizzeria in the US by Yelp in 2024.

You might think hot wings have been around forever, but their history is relatively recent, having been invented in 1964. The Buffalo part doesn’t have anything to do with bison – rather, these hot sauce–drenched chicken wings, usually served with a side of celery sticks and blue cheese dressing, were invented in the northern city of Buffalo in New York at the Anchor Bar. Owner Teressa Bellissimo is said to have ordered other chicken parts for her menu, but instead received wings. To avoid wasting them she thought up this spicy new dish. 

There are now Anchor Bar outposts all over the US, including Texas, South Carolina and Georgia, but wing fans wanting an authentic taste should make a trip to the flagship Buffalo location. The bar serves wings in a variety of different flavours, but the original hot wing sauce is the real must-try.

Pizza may be an Italian invention, but Americans have adopted it with gusto and many regard New York–style pizza as the gold standard. Renowned for its signature crust – a little thicker than its Neapolitan equivalents, but still classed as having a thin base – the pizzas are also large, resulting in big, floppy slices best eaten folded over to keep the cheese from sliding off. G Lombardi's was one of the first pizzerias in New York City to serve this style; set up in 1905, diners could opt for Neapolitan pizzas for just five cents, while those unable to afford a whole pie could purchase by the slice. 

A number of other old-school NYC pizzerias that honour this style are still in operation, including John's of Bleeker Street. Established in 1929, founder John Sasso immigrated to the US from Naples; knowing his pizza, he made it the old-fashioned way with a coal-fired brick oven. Today, John’s has a distinctive New York feel and, unlike many other legendary NYC pizzerias, does not sell pizza by the slice – though, committing to a whole one is definitely worth it. For those after a decent slice-only spot, Luigi's Pizza and Joe's Pizza are both excellent choices adored by locals. 

One of America’s first fast foods, the modern hot dog is a cousin of the German frankfurter, which was introduced to America by German immigrants arriving to New York in the 1860S – Charles Feltman is widely credited for setting up the city's first hot dog stand on Coney Island. Since then, many American cities have developed their own take on the humble hot dog, topping them with anything from sauerkraut and mustard to cheese sauce and chilli. 

Many Americans will argue that the best place to eat a hot dog is at a baseball game, but for hungry travellers looking for a historically significant lunch, there’s no better place to stop than the original Nathan’s Famous at Brooklyn’s Coney Island. Set up by a former Feltman employee, the shop opened a stand in 1916 and even though it’s grown to become an international brand (known for its legendary annual eating contest), the original location has a special ambiance. Sampling one of its mustard-smothered dogs loaded with onions and sauerkraut is a must when visiting Coney Island.

It's amazing what chefs across the States have been able to do with a minced beef patty and a simple bun. There is no food more closely associated with the US than the hamburger, with the dish ubiquitous in diners, fast food joints and even fine-dining establishments. While its origins are disputed, Louis' Lunch, in New Haven, Connecticut, is credited with the first patty in bread. This small joint dates back to 1895 and is said to be the birthplace of the hamburger sandwich, a claim that's backed up by the Library of Congress. 

Run by the same family (now in its fourth generation), the restaurant serves up its signature hamburger sandwich the same way as it always has. At Louis' Lunch, a patty that's made from a special, hand-rolled blend of five cuts of meat is sandwiched between slices of white bread and topped with nothing but cheese, tomato and onion. This is simple, unfussy food done incredibly well and there is no better place to try a classic hamburger.

Now discover the amazing stories behind America’s official state foods  

Last updated by Lottie Woodrow.