Every region in the United States has cultural signifiers that shape its identity. Food, however, is the great communicator, and nowhere is this more apparent than the unique, strange, and delicious dishes that regions have either invented or adopted as their own. In this article, we will explore various signature dishes that define every region in the United States.

To compile a list of the signature dishes that define every region in the United States, 24/7 Tempo consulted sites like The Food Network and OpenTable. Next, we selected dishes from a variety of origins with the biggest cultural impact. After that, we consulted sites like Serious Eats and Tasting Table for detailed information on the dishes’ origins and history. (For other notable regional cuisines, discover the most iconic food from every state.)

Northeast

New England Boiled Dinner

One signature dish that defines the northeast region is the New England Boiled Dinner. Similar to an English Boiled Beef, the New England Boiled Dinner features corned beef and cabbage, plus one or more root vegetables like potatoes, carrots, or turnips. Typically, the leftovers from this meal are diced and fried into a red flannel hash for breakfast the next morning.

Pork Roll

The pork roll is a staple of New Jersey and familiar to residents all over the northeast. Don’t be fooled by its fancy name, the pork roll is simply processed pork meat in a cylindrical casing. That’s not all, however, as its unique taste is a trade secret, though it’s believed to contain salt and various spices.

Originally developed in 1865 by John Taylor in Trenton, New Jersey, the pork roll has become a true signature dish of the region. As for preparation, the pork roll is usually eaten in a sandwich or as part of an egg and cheese breakfast. Despite its comparisons to spam, it tastes leaner and smokier. Indeed, it’s such a staple that there are three pork roll festivals celebrated in Trenton, New Jersey alone.

Scrapple

Another mystery-type meat that is a signature dish in the northeast is scrapple. Typically made with pig offal (head, heart, and liver), scrapple is born through a combination of cornmeal and meat. Thereafter, this mush is shaped into loaves, which are sliced and pan-fried.

While the origins of scrapple are disputed between pre-Roman dishes and a traditional German dish called panhas, the Pennsylvania Dutch consider it one of their ethnic foods. It’s so popular in the region that each year Bridgeville, Delaware hosts the Apple Scrapple Festival.

(For other peculiar meals, discover the strangest food from every state.)

South

Biscuits and Gravy

A classic signature of the southern region is biscuits and gravy. It consists of soft, doughy biscuits slathered in a white sawmill gravy made of sausage, milk, flour, and various spices. Furthermore, the gravy is often seasoned with black pepper. It originated during the American Revolutionary War when food was in short supply, and the little left was cheap. One variety of the dish is called an SOS (shit on a shingle) and comes with toast instead of biscuits.

Hushpuppy

Another signature dish of the southern region is the hushpuppy. Generally consisting of a deep-friend ball made of cornmeal batter, the hushpuppy is often served as a side dish with larger meals. As for its unique name, the origin is disputed. Some say it earned the title of originally being dog food that “hushed the puppies.” Regardless, hushpuppies have become a dish heavily associated with the American South.

Fried Green Tomatoes

Another classic signature dish that typifies the South is Fried Green Tomatoes. An arguably simple dish, Fried Green Tomatoes are what they sound like—unripe green tomatoes coated with cornmeal and fried. While the dish can count its origins all over the United States in the late 19th century and early 20th century, the dish became associated with the South after the release of the hit movie “Fried Green Tomatoes.”

Midwest

Fried Cheese Curds

One of the biggest signature dishes in the Midwest region of the United States is Fried Cheese Curds. Consisting of curdled milk pieces fried in batter or breadcrumbs, Fried Cheese Curds are eaten heavily in places like Wisconsin and Minnesota. As for flavor, they are mild tasting but often have a “springy” or rubbery texture. In many ways, the Fried Cheese Curds are similar to the curds found in Poutine, a staple dish of Quebec, Canada.

Hotdish

Another signature dish of the Midwest is the Hotdish. As for its ingredients, it is what most people know as a casserole. Baked in a single dish, the Hotdish consists of meat, starch, and canned or frozen vegetables mixed with canned soup. A classic variety of this dish features tater tots on top with a condensed cream of mushroom soup sauce.

The Hotdish and all its varieties are truly a staple of the Midwest. Indeed, it originated as a cheap and resourceful meal for farm wives to make for their extended family or even church congregation. Its popularity was secured during the Great Depression when food supplies were scarce, if not rationed. It’s so popular that Minnesota hosts various Hotdish festivals every year, including the Minnesota Congressional Hotdish Competition.

Pasty

Another signature dish of the Midwest, especially the northern part of Michigan, is the pasty. Consisting of meat, potatoes, and vegetables cooked in a shortcrust pastry, the Pasty is best known as a dish from the British Isles. Though its origins are unclear, the easy, portable dish has spread all around the world. Nowadays, however, the Pasty is also a cultural symbol of upper Michigan. Indeed, the village of Calumet, Michigan hosts an annual Pasty festival.

Southwest

Borracho Beans

One famous signature dish of the Southwest is Borracho Beans. Translated from Spanish, it means “drunk beans.” Indeed, the dish consists of pinto beans cooked in beer and flavored with things like cilantro, bacon, garlic, or even whole chili peppers. Sometimes the drunk beans are wrapped in tortillas with beef. Other times they are used as a bean dip for chips. While it’s eaten all over the Southwest, it’s most associated with Southern Texas.

Chimichanga

Another one of the signature dishes of the Southwest region is the Chimichanga. It’s made of a burrito, usually meat, rice, and vegetables filling a flour tortilla before it is deep-fried and topped with either salsa or guacamole. While its origin is listed as Tuscon, Arizona, the Chimichanga is most associated with Tex-Mex cuisine.

Like many other signature regional dishes, the Chimichanga’s providence is elusive. Some say it was Sonorran immigrants who brought the dish into the United States. However, most food researchers believe that it was created by accident at a Mexican Restaurant in Tuscon when the cook accidentally dropped a burrito in a deep-fryer.

Arizona Cheese Crisp

Another signature dish that typifies the Southwestern region of the United States is the Arizona Cheese Crisp. It consists of an open-faced, flour tortilla covered in cheese and baked until the tortilla is crispy. Not to be confused with a quesadilla, the Cheese Crisp remains open-faced and is purposely cooked until the tortilla underneath is crackly. While it’s a trendy dish in Arizona, it can be a hard meal to find outside of the state.

West

Mission Burrito

One of the best-known signature dishes of the Western region of the United States is the Mission Burrito. However, it’s not just any burrito as the Mission Burrito is characterized by its impressive size. Furthermore, what sets the Mission Burrito apart is the flour tortilla is steamed before preparation to allow for greater elasticity, and subsequently, more filling.

While many Mexican restaurants serve a variation of the Mission Burrito these days, its origin can be traced to the 1960s at La Cumbre Taqueria in the Mission District of San Francisco. Though it seems an obvious preparation in hindsight, the Mission Burrito was such a hit upon creation that it now typifies most burritos sold on the West Coast. Even Chipotle shows obvious influences from it.

Spam Musubi

Another signature dish that is emblematic of the Western region is Spam Musubi. It consists of a piece of spam laid over a block of rice and wrapped in edible seaweed called nori. Though it is commonly found in Hawaii at places like convenience stores, Spam Musubi’s ease of use has helped it spread all over the West.

As for its origins, they are unsurprisingly disputed. Many parties take credit for its invention, including survivors of the US-Japanese Internment Camps, as well as various restaurant owners around the Hawaiian islands like Mitsuko Kaneshiro in Honolulu.

Chili Burger

Another signature dish of the Western region of the United States is the Chili Burger. A refreshing take on an old classic, the Chili Burger consists of a hamburger, with its patty covered in chili con Carne. A staple of the LA burger scene, the Chili Burger was invented by restaurant owner Thomas M. DeForest in Lincoln Heights.

(If you have more of a sweet tooth, discover iconic desserts from every state you must try.)