Americans eat food from all over the world and never even realize it. In a single day, one might wake up with a Belgium-inspired waffle breakfast, a beans and meat lunch with South American influence and a traditional Japanese sushi dinner. It’s true that “American food” can be a bit of a misnomer. But even with all of that international flavor and influence, the United States has cemented a few staples that were either invented or perfected within its borders.
Certain regions have staked special claim to their signature dishes. Every foodie should have these dishes and destinations on their bucket list.
The city of Chicago is known to be one of the top sources for quality livestock in the U.S. Next door in Wisconsin, cattle is used to produce an amazing selection of delicious cheeses. It’s no surprise that Chicagoans would find a way to throw more of these ingredients in their favorite dish: pizza. Chicago deep-dish pizza is baked in a tall pan with thick crust, ample tomato sauce and piles of cheeses and meats. Common opinion is that deep-dish was invented at Pizzeria Uno in 1943, but history can’t agree on which chef can stake claim. Regardless of its origin, there are dozens of restaurants that produce a perfect slice to satisfy your cheesy craving.
Philadelphians can’t agree on which specific toppings and ingredients make the perfect Philly cheesesteak. That is great news for foodies because it means that there are a few styles to sample when visiting. Do you prefer cheese whiz or grilled peppers? Best Western travel expert Chet Garner made a trip to taste for himself. He went to four of the most acclaimed restaurants in town: Pat’s King of Steaks, Geno’s Steaks, Jim’s Steaks and Tony Luke’s.
Pulled pork is a popular choice in any barbecue spot, but if you haven’t had a pulled pork sandwich in the Carolinas then you don’t know what you’re missing. In fact, within the Carolinas, pulled pork is prepared with many distinct regional flavors. While eastern North Carolina uses a thin vinegar-based sauce to roast the “whole hog,” western Carolina has perfected the pork shoulder and pairs it with a tomato-based sauce. In South Carolina, three flavors reign supreme. Westerners use a thicker, ketchup-based sauce. Midlanders cook with a rich mustard sauce known broadly as “Carolina Gold” and Easterners prepare whole hogs with a watery pepper and vinegar sauce. Foodies will appreciate these similar yet distinct, flavors and love the local passion for quality barbecue.
Louisiana’s French influence is seen in every detail. From the architecture to the street names, New Orleans is an artistic and lively reminder of France’s influence in America’s early years. Beignets may have origin as a French pastry, but the popular breakfast item has evolved over its time in the States and has since become synonymous with New Orleans’ unique cultural fusion. Café du Monde is by far the most popular source in the city. You can expect a long but fast-moving line in the mornings. The moment that warm pastry hits your tongue, you’ll melt with the powdered sugar.
The Hatch chile is a locally grown genus of chile grown along the Rio Grande in New Mexico’s famous Hatch Valley. The flavor has come to define the region and has become the centerpiece for numerous traditional Southwestern dishes. Foodies travel to New Mexico during the Hatch chile’s short season, which typically spans through August and September. Perhaps the best time for visitors would be during the annual Hatch Valley Chile Festival when the whole region comes together to roast, enjoy great entertainment and partake in diverse dishes. Check out our recipe for New Mexico Hatch Chile Enchiladas.
Foodie travel is growing quickly in popularity. What other U.S. dishes and destinations would you include in your bucket list? Make plans for your delicious trip when you book direct at bestwestern.com.
