The document provides an overview of different regional cuisines across the United States. It divides the country into various "taste regions" and outlines 1-2 iconic foods, drinks or dishes for each region. The regions covered include California, Texas, Louisiana, the BBQ Belt states of the South, the Tidewater mid-Atlantic states, the Rocky Mountain states, the Midwest and more. For each, a brief description of influential cultural and historical factors that shaped the local cuisine is given. The document aims to provide inspiration for those interested in exploring diverse American food experiences.

1. A brief guide
to the must-taste food and drink experiences
across the United States.
release 23 May 2014
version 1.0

2. A WORLD OF TASTE AWAITS
The United States is home to a diversity of heritages, ancestries and upbringings and is often considered a
cultural Salad Bowl. This concept may seem strange to those not familiar with the idea of many cultures mixing
together yet remaining distinct from one another, like the ingredients in a salad. Differing cultures complement
one another rather than blending and homogenizing, creating unique traditions and flavors for each area.
Multiculturalism is characteristic of the United States in traditions, customs and perhaps most obviously in our
cuisine. To describe American cuisine in a few words is nearly impossible because the different cuisines and
traditions are equally important to our nation’s cultural food heritage. Consequently, this guide presents just a
few of the many culinary wonders that await you. It is impossible to catalog all the great food and drink
experiences in just a few pages so please do not look at this guide as the final list of all food and drink
experiences in the USA. Use this guide for inspiration and a “not-to-miss” checklist of some of our best. Journey
with us through the United States of Flavor and explore the differences that paint a picture of our unique flavors.

3. THE TASTE REGIONS
CALIFORNIA:
THE NEW WEST
TEXAS:
COWBOY CUISINE
LOUISIANA:
CAJUN NATION
THE BBQ BELT
TIDEWATER REGION
AMERICA’S HEARTLAND
NEW ENGLAND,
OLD AMERICA
THE ROCKIES
ALASKA:
THE LAST FRONTIER
HAWAII:
PACIFIC CROSSROADS
CASCADIA
THE NEW
FRONTIER
NEW YORK:
THE EMPIRE STATE
FLORIDA:
CARIBBEAN PANHANDLE

4. HOW TO USE THIS GUIDE
REGION NAME STATES IN REGION
ICONIC FOODS
IN REGION
REGION MAP
REGIONAL ICONIC
FOOD OR DRINK
PHOTO
REGIONAL FOOD &
DRINK OVERVIEW
REGION
INTRODUCTION

5. THE NEW WEST CALIFORNIA
CALIFORNIA ROLL
DRIVE THRU’S
BURRITO
WINE
Most of California's produce comes from California's Central Valley, which also provides the rest of the country with some of the
region's biggest agricultural products, including avocados, olives, wine grapes, and almonds. (Fun Fact: The Central Valley produces
8% of the nation's agricultural output by value on <1% of total farmland in the US!).
The California Roll (avocado, crabmeat, cucumber rolled in nori and rice) is a classic example of California's fusion culture. The roll
originated in Los Angeles as an experiment in fusion in the 1960s, using local California ingredients in a traditional Japanese dish. The
California roll grew in popularity, making sushi more accessible to skeptical American palates, increasing the food's popularity
throughout the state and the country
Traditional Mexican food and its variations, as well as Central American cuisine is widely available and wildly popular throughout the
state. Tacos, tamales, burritos, enchiladas and pupusas are popular items and Californians boast some of the best Mexican food in the
country. California's availability of fresh produce has also popularized "Baja-style" Mexican food, which often utilizes local, fresh
ingredients and often seafood. Fish tacos are often considered an integral staple for the coastal state's diet.
Californians dependence on automobiles for transportation through its sprawling cities has led to a "car culture" which is typical of a
Californian's lifestyle and led to the popularity of things like the drive-thru restaurant. In-N-Out Burger is a popular chain that originated
in Baldwin Park, California, who serves their items in a cardboard box for easily accessible eating in the car
California is the fourth largest producer of wine in the world and accounts for nearly 90% of American wine production. California's mild,
predominantly Mediterranean climate makes the perfect environment for many types of wine grapes to thrive. Its geologically diverse
wine region supports over 100 grape varieties, both traditional and more modern hybrids.
FUSION
California's colonial Spanish roots, proximity to Mexico and being one of the closest U.S. states to Asia and Oceania has led to an infusion of different cultures throughout the
state. Characterized by fresh produce from the Salinas Valley and San Joaquin Valley, California's cuisine blends its local ingredients together with recipes and cuisine from a wide
variety of cultures, bringing California's local flavor to the cuisines of the world. With this, the fusion culture was born. The emphasis lies in fresh, local ingredients that can change
depending on the seasonal availability of produce.

6. The center of Texas cuisine is undoubtedly beef. Texas produces 15% of beef for the US and cattle is the state's most valuable
agricultural product. The earliest invention of the hamburger created in Texas in the 1880s and Texas barbeque is heavily dependent
on beef. Beef brisket is the traditional, and most popular form of barbeque in the state. The brisket is slow cooked and served with
barbeque sauce and a piece of Texas Toast, or thick cut white bread.
Dr. Pepper is the oldest brand of soft drink syrups in the United States and Dr. Pepper was created and sold for the first time in Waco,
Texas in 1885. The unique flavor is quintessentially American and its blend of 23 flavors creates a beverage that takes on its own
unique personality ad is meant to be difficult to describe.
Tex-Mex cuisine is a combination of Mexican cuisine with cooking techniques and ingredients borrowed from Texas and other
American cultures. Nachos and brisket tacos are two prime examples of Tex-Mex. Nachos use a spicy cheese sauce, known as queso,
that is characteristic of Texas, and is served over tortilla chips with beans, meat, salsa and other toppings typically used in Mexican
food. Tacos are another Mexican dish that the Texans have made their own by using brisket as the protein of the dish.
Chili con carne is the official state dish of Texas and is a spicy stew using chili peppers, meat and sometimes tomato paste. Texas chili
con carne does not have any beans, and Texans are known for their strong opposition to including beans in their chili.
Chicken Fried Steak (also known as "Country Fried Steak") is a breaded cut of tenderized steak that is pan fried and served with
mashed potatoes and gravy. The dish is thought to have been brought to Texas by German immigrants, as the dish resembles
Wienerschnitzel.
COWBOY CUISINE TEXAS
BEEF
DR PEPPER SODA
TEX MEX
CHILI CON CARNE
CHICKEN FRIED STEAK
The state where "bigger is better" is famous for its cowboys, beef and Spanish background. All of these combine to create a cuisine centered around the beef that Texas produces,
with variations ranging from hearty and filling meals fit for a cowboy, like a chicken fried steak, to Mexican favorites with a Texas twist.

7. Creole and Cajun are often used interchangeably, however the two are not the same. Cajun is the word used to
describe the Acadian immigrants who came to Louisiana after the French Indian war and Creole people are the
descendants of those colonial settlers in Louisiana. In regards to cuisine, Cajun cuisine is descendant of the French
influence on the food of the peasantry, while creole evolved from the aristocrats and wealthy plantation owners.
Both utilize what is called the "holy trinity" of spices, consisting of bell pepper, onion and celery but creole is thought
to be more highbrow than Cajun food, utilizing things like remoulade sauce.
The center of Cajun and creole cuisine is in New Orleans and the biggest party in what they call "The Big Easy" is
Mardi Gras, or Fat Tuesday. In New Orleans, Mardi Gras is celebrated with King Cake, decorated with purple, gold
and green with a small plastic baby hidden inside one of the pieces. The person who gets the piece with the baby
must provide the king cake for the next gathering of the season.
Jambalaya and Gumbo are two Louisiana dishes of similar flavor profiles, where gumbo is a roux thickened stew,
and jambalaya is a rice dish similar in style to paella. The main ingredients are seafood and sausage, stick,
tomatoes and the holy trinity of spices.
The Muffuletta and the Po Boy are two Louisiana sandwiches. The Muffuletta is made on a roll with marinated olive
salad, mortadella, ham, salami, mozzarella and provolone and is traditionally served cold. Central Grocery is New
Orleans one of the most famous places to get an authentic Muffuletta. A Po Boy is a sandwich served on French
bread with either fried shrimp, oysters, catfish, crawfish, soft shell crab or roast beef, served hot with or without
lettuce, tomato and mayonnaise.
CAJUN NATION LOUISIANA
BEIGNETS
BLACKENED
ETOUFEE
SAZERAC
HURRICANE
Louisiana is a southern state with an additional cultural flavor added by Cajun influence. Cajuns are French speaking immigrants from Acadia, who came to Louisiana after being
forced out after the French and Indian War. They brought their French influence, which mixed with the Spanish, African and Italian cultures in the area. Louisiana has many of its
own unique specialties like gumbo, Jambalaya, red beans and rice, muffulettas and beignets. Chicory coffee is another regional favorite inspired by the French influences. Chicory
is also used as an ingredient in specialties like gumbo. Seafood is large component of Cajun and Creole cooking and crawfish are especially prominent in Louisiana cooking.

8. A large part of Southern cooking is based upon the African American tradition of soul food. This includes fried
chicken, macaroni and cheese, fried okra, cornbread, shrimp, fried catfish and fried cornmeal balls called
hushpuppies. Sweet tea is a popular drink.
Each state is famous for their own style of barbeque (BBQ):
• Carolina BBQ- In both North Carolina and South Carolina, the main meat used is pork, which is cooked
whole hog style, but the main difference in the two BBQs is in the way they flavor their meat. In North
Carolina, the focus is on the seasoning of the meat with vinegar and various spices rubbed on the pig, but
South Carolina is known for its sauces. South Carolina is famous for its mustard based sauce, known as
Carolina gold.
• Tennessee BBQ is centered around pulled pork and pork ribs slathered in a sweet barbeque sauce made
from tomato, vinegar and molasses.
• Kentucky BBQ features mutton as its meat of choice and covered that in a black sauce made from a
Worcestershire sauce base.
Tennessee whiskey and Kentucky bourbon are two specialties of the south that are similar, yet different enough to
have sparked a debate to which is superior. Both are made from a blend of corn, rye and barley malt. In order to be
considered bourbon, the ratio must be at least 51% corn. Once the grain have been distilled into a high octane
alcohol, the bourbon will be moved directly to its white oak barrels to be ages, but Tennessee whiskey takes one
further step. Before aging, the alcohol is strained through sugar maple charcoal and wool, which removes
impurities from the drink.
THE BBQ BELT
KENTUCKY – TENNESSEE – NORTH CAROLINA – SOUTH CAROLINA
GEORGIA – ALABAMA – MISSISSIPPI – ARKANSAS
SEAFOOD
SWEET TEA
WHISKY/BOURBON
MINT JULEP
PECAN PIE
The American South has a rich cultural history and even richer food. The lifestyle is slow and the preferred cooking method of barbeque reflects the relaxed lifestyle of the area.
Barbeque is the cooking method that the South is famous for. To barbeque something means to slow cook it for a very long time over pits, in smokers or on grills. This method was
likely taught by the native people who were living there before the south was settled. Each state is famous for their own style of barbeque, and each is equally adamant on which
style is best. Favorites enjoyed throughout the region include cornbread, macaroni and cheese, collard greens, hushpuppies, various types of seafood and pecan pie.

9. Maryland is famous for its crab, and one of the most popular dishes to make with crab is the crab cake. The small
cakes are made with a combination of crab meat, bread crumbs, mayonnaise, eggs and seasonings and is then
baked or fried. The dish is often served with lemon and either cocktail or tartar sauce. As many seafood dishes are
in this region, Old Bay is a popular spice mix used to season crab cakes. Maryland blue crab is typically the crab
used as it is native to the area and believed to have the best flavor amongst locals.
Philadelphia, Pennsylvania is famous for its Cheesesteak that outside of Philadelphia, the iconic sandwich is
referred to as a "Philly Cheesesteak". When ordering the cheesy sandwich in the city of Brotherly Love, it is just
referred to as a cheesesteak. The sandwich consists of thinly sliced steak, grilled peppers and onions and
provolone cheese or Cheez-Wiz, served on a roll.
Washington DC is home to the nation's capitol and is also welcoming a burgeoning food scene. New restaurants
are opening throughout the district and attracting more business owners and visitors to experience the innovative
restaurants that seem to be popping up each week. But DC is also home to a large Ethiopian population, and
boasts some of the best and most authentic Ethiopian food in the nation. DC is also home to the "half-smoke", the
DC style hot dog. A half smoke is typically a half beef and half pork sausage that has been smoked and served with
chili on a hot dog bun. The half-smoke is considered the signature dish of Ben's Chili Bowl.
TIDEWATER REGION
PENNSYLVANIA – NEW JERSEY – VIRGINIA – MARYLAND –
DELAWARE - DISTRICT OF COLUMBIA – WEST VIRGINIA
CRAB CAKES/BLUE CRAB
HALF-SMOKE
PHILLY CHEESESTEAK
OYSTERS
Situated along the Atlantic, somewhere between north and south, lies the mid-Atlantic region of the United States. The region is settled amongst a coastline of major ports and led
to a wide range of European settlers from Dutch, Swedish and English Catholics as well as other ethnic immigrants such as Ethiopians. The fishing industry as well as the
shipping and trade through the region's major ports made this area a major hub and crossroads of cultures.
VIRGINIA HAM

10. Cattle ranching and fur trapping was a large part of what brought people to the Rocky Mountain area in the 1800s
and the hearty cooking of cattle ranches and cowboys help define the culinary styles of the Rockies. Typical dishes
include chili, stew, steak, barbeque, dried meat and fresh fish. Campground cuisine is a good way to describe what
shaped the dishes of the region today, because much of the activity in this region revolved around camping and
cooking outdoors.
Wild game is signature to the Rocky Mountain region's culinary specialties and is used in stews, in sausages, as full
steaks or even dried and made into jerky. Hunting is a popular activity in the region, along with many other outdoor
activities like skiing in the winter, fishing, hiking and camping.
Wild berries are also a staple food of the Rocky Mountain region and are used in things from jams and jellies, to
pastries like pies and other desserts like ice cream. Huckleberries are a variety native to the region and often used
in the cuisine of this region.
THE ROCKIES MONTANA – WYOMING – COLORADO – UTAH
CHILI
HUCKLEBERRY PIE
BUFFALO
JERKY
The rustic culture of the Rocky Mountain region and the emphasis on outdoor activities is reflected in the food that the people of this region typically eat. Influenced by the frontier
lifestyle, many meals distinctive of this region are hearty and based around either the food that can be caught wild or from the extensive cattle ranching and cowboy culture
characteristic of the region. Chili, stew, freshwater fish, barbeque, dried meats and local berries are center to much of the food eaten in this area.

11. Especially in Kansas City and St. Louis, Missouri; barbeque is very popular. This style utilizes a variety of meat,
like pork, beef, chicken and turkey and uses a thick and sweet barbeque sauce made from molasses and
tomato, which is meant to stick to the meat as it cooks.
Wisconsin is America's Dairyland and has become famous for its cheese production and cheese curds. Curds
are commonly deep fried and eaten as a snack or appetizer. Cheese has become such an inherent part of the
state's culture that the nickname given to people from Wisconsin is "cheeseheads", and the symbol has also
been adopted by fans of the National Football League's Green Bay Packers, who hail from Wisconsin.
A “hot meal” is a classic staple of the Midwest, centered around creating a sharable meal among big families. It
is an "all-in-one" meal and contains a starch, protein, vegetables and a sauce. Also known as a casserole, the
components of the casserole are all mixed together and baked. A common casserole is the green bean
casserole, which contains green beans, fried onions, and a cream based soup to bind together. Hot dishes are
generally used to serve a large crowd and are often brought as a part of a potluck or party.
Chicago is home to two famous variations of popular American foods: the Chicago style hot dog and Chicago
style pizza. The Chicago dog is a steamed, natural casing hot dog, topped with relish, onions, sport peppers,
tomato, yellow mustard and a dash of celery salt. The use of ketchup on a hot dog in Chicago is frowned upon.
The Chicago style pizza is said to be the casserole version of pizza, given the popularity of casseroles in the
Midwest. The pizza is made with a deep dish crust, and contrary to any other pizza style, the sauce is served on
top of the cheese and toppings.
AMERICA’S HEARTLAND
NORTH DAKOTA – SOUTH DAKOTA – NEBRASKA – KANSAS – OHIO - INDIANA
MISSOURI – IOWA – WISCONSIN – MICHIGAN – MINNESOTA – ILLINOIS
APPLE PIE
DEEP DISH PIZZA
CHEESE
STEAK
CORN ON THE COB
The American Midwest is known as the breadbasket of the country and is known for its agricultural output used throughout the rest of the country. Its foods are influenced by its
regionally grown products and is characterized by simple, hearty meals that are home-cooked. The region is landlocked, except by the Great Lakes, and seafood is therefore hard
to come by in the Midwest. Freshwater fish like trout, bass and pike are enjoyed in the region, but much of what is enjoyed in this region is highly dependent on what is locally
available. Midwestern food has become synonymous with "American Food", but as in every other region in this guide, the Midwestern cuisine is just as varied as anywhere else.

12. Chiles are an important aspect of southwestern cooking and there are two main colors that are used in
Southwestern cooking: red and green. Among the region's specialties is the chiles rellenos, which is a whole green
chile, stuffed with cheese and spices battered and fried. The main difference between the southwest version and
the Mexican version is the chile itself, where a southwestern grown chile would be used in place of a poblano.
Indian Fry Bread is a tradition to the Navajo, who used to cover a major part of the Southwest. Frybread is a flat
dough that is fried in oil or fat and can be eaten with sweet toppings like fruit or honey, or eaten as part of a savory
dish, such as Indian tacos. According to Navajo tradition, frybread was made with the flour, sugar, salt and lard
given to them by the US government after forcing them to relocate. Frybread for many Native Americans ties
together the painful history of their culture while also bringing together the tradition of generations of their people.
The dry, desert climate of the American Southwest is not friendly to much agriculture, but some of the naturally
growing desert vegetation makes for some good eats. The prickly pear cactus, for example, bears a fruit that is
neon red and tasted like a sweet, candy-like watermelon. The fruit is often used to make juices, candy, or syrups to
add to deserts or drinks like the prickly pear margarita. The rest of the cactus is also edible. In fact, the prickly pear
cactus is also used to make "cactus fries", where the thorns are carefully removed, then the plant is cut into strips
and deep fried.
THE NEW FRONTIER ARIZONA – NEW MEXICO – NEVADA
ENCHILADAS
CHILES
BURRITOS
PRICKLY PEAR
MARGARITAS
The Southwest region is one of the few areas where Native American culture is central to some of the area's cuisine. Inspired by the areas' Spanish-colonial roots, the cuisine of
the Southwest integrates a lot of Spanish and Mexican flair with foods that the cowboys and Native Americans would have eaten. Southwestern food commonly features chiles
and corn and versions of Mexican cuisine featuring southwestern chiles or different cooking methods, like stacked enchiladas, frybread tacos and chimichangas.

13. When the Polynesians settled on the islands they brought with them taro, sweet potatoes, yams, coconuts and
sugarcane. To this day, pineapple and sugarcane are among the state's most important sources of revenue.
Hawaii's cuisine is also characterized by fresh, local seafood, particularly ahi tuna, as well as roast pig, which is
often made kalua style by roasting the whole pig over an imu (or underground oven) and is served at Luaus.
Hawaiian shave ice is a local treat, similar to a snow cone, but made with ice that is shaved rather than crushed,
and often flavored with local ingredients like coconut, pineapple, guava, lychee, kiwi and mango.
An example of "mainland" US culture integrating with Hawaiian cuisine is the canned meat known as SPAM. SPAM
became an important part of Hawaiian cuisine during WWII, because the meat did not require refrigeration and was
served to the GIs. It has since been integrated into the local culture and dishes like SPAM Musubi are popular
staples among the islands, creating a uniquely Hawaiian dish that blends traditional Polynesian and Japanese
flavors with an American twist.
PACIFIC CROSSROADS HAWAII
POI
SPAM
COFFEE
PINEAPPLE
Hawaii is the most recent of the United States' 50 states and is a cluster of islands off the west coast of the US in the central Pacific Ocean. Its natural scenery, beaches, warm
climate and cultural tradition have made these islands a popular tourist destination. The state's unique cultural heritage has given its cuisine a unique flair, characterized by Asian
and Polynesian influences, unlike any other US region or state.
PLATE LUNCH

14. Cascadia, or the Pacific Northwest, refers to the region of the Unites States including Oregon, Washington and parts of Idaho. It's cool and wet climate complemented by its rich
and fertile volcanic soil makes this region the top grower of many types of produce. Because the people of the Pacific Northwest tend to be extremely environmentally conscious,
the locavore movement and its call for locally based, self-reliant and sustainable food has inspired much of the cuisine of this region. This includes produce that thrives in cool,
damp conditions like berries, mushrooms, wild flowers and plants as well as the wide availability of seafood caught off the Pacific Northwest's sprawling coastline.
CASCADIA WASHINGTON – OREGON – IDAHO
TREE FRUITS
BEER & WINE
SALMON
MUSHROOMS
COFFEE
DUNGENESS CRAB
Like the cuisine, the culture of the region is also inspired by the population's environmental roots. Biking is often used as an
alternative method of transportation and popular activities include hiking, biking, rafting, camping, fishing and other physical
activities. The call for locally grown and produced food has also translated over to locally produced beers and wine, and the
region has now become known for its locally-made craft brews and wines.
Locally produced fruits and vegetables include berries like marionberry and huckleberry, chanterelle mushrooms, nettles,
kale, potatoes and wild plants like dandelion and clover. Fishing and canning are important to the region's diet and
economy. Local farms also spurred the region's dairy production, which is home to dairies and cheese makers like
Beecher's Cheese & Rogue Creamery.
Oregon and Washington are famous for their locally made beers and wines. Demand for locally produced food quickly
extended to beverages and that combined with the region's cascade hops and wine-friendly climate had a hand in making
this industry boom for the region. Most breweries and wineries are family-owned and operated, emphasizing small batches
and quality. Portland is a major microbrewery center in America and the Columbia Valley region of Washington State is
internationally renowned for their wines.
Portland has become famous for its food carts that pepper the streets of the city, offering many different types of cuisine,
conveniently prepared and often integrating many different cultures. Seattle’s Pike Place Market is an open air farmers
market on the edge of the water, allowing the freshest seafood caught that morning to be sold the same day. The Market
also houses other small businesses who sell handmade pastas, locally grown produce, crafts, candies, ice cream and more.
Be sure to look for the fish throwers.
Idaho's state vegetable is the potato and the Russet variety has become what the state is ubiquitous for. The rich volcanic
soil and clean water and air have made an optimal growing environment for the root vegetable and have helped make Idaho
the country's number one producer of Russet potatoes.
POTATOES

15. THE LAST FRONTIER ALASKA
KING CRAB LEGS
BEER
HALIBUT
SALMON
Agriculture represents a very small portion of Alaska's economy, due to its arctic climate and short growing season.
However, due to Alaska's proximity to the north of the globe, during the summer the state enjoys long periods of
light and will produce enormous vegetables, sometimes weighing hundreds of pounds. The Alaska State Fair
features giant vegetable exhibits and is home to world record-breaking vegetables.
Alaska also has the longest coastline of any state and boasts some of the best cold water seafood including the
mammoth Alaskan King Crab and Alaskan Salmon. The salmon and halibut fishing industries are crucial to Alaska's
economy, but the Alaskan King crab attracts many tourists because of their sheer size.
Large game meat like moose, elk and even bear compose much of the Alaskan's protein intake, aside from fish.
Though these may not be enjoyed on a daily basis, these sources of protein are much more important to those
living in more rural parts of the state, further from the main cities.ESKIMO “ICE CREAM”
Alaska has a more barren and harsh climate than most of the rest of the Unites States due to its proximity to the Arctic Circle. The state has a very short and cool summer,
characterized by very long windows of sunlight. More than half the state lives in or around the capitol city, Anchorage, and through modern means of transportation, most of the
same amenities found throughout the rest of the United States are available, the state still has its regional specialties.

16. The Cuban sandwich is a sandwich now served in many restaurants and shops around the United States, but was
originally made in Cuban sandwich shops in places like Tampa and Key West, Florida. The sandwich is made with
ham, roasted pork, swill cheese thinly slices pickles and mustard, served on Cuban bread.
Conch fritters and deep fried alligator are Florida specialties. Conch is a type of sea snail whose meat is eaten
either raw or cooked in chowders or deep fried and made into fritters. Alligator is abundant in Florida because of
their marsh and swampland and their tough meat is often fried and is a regional specialty of Florida.
Key Lime Pie is the official dessert of Florida. The dessert is names after the small limes grown throughout the
Florida Keys. The pie is a custardy consistency usually made in a graham cracker crust with or without merengue.
Key lime pie is generally yellow, not green, because the juice of the key limes is a pale yellow, and the eggs used in
the pie also help to turn it yellow.
Rock shrimp and spiny lobster are two seafood delicacies found on many menus throughout the state.
CARIBBEAN PANHANDLE FLORIDA
CUBAN COFFEE
CONCH FRITTERS
KEY LIME PIE
CUBAN SANDWICH
Florida's warm climate allows tropical fruits such as mangoes papayas and oranges to thrive and is the largest citrus producer in the United States. The cuisine is heavily
influenced by immigrants from all over the world, but due to its proximity to Cuba and the Caribbean Islands, these cultures have a stronghold. There is also Spanish and
European flavors added to the mix and Florida's cuisine has blended with this wide range of cultures while utilizing the tropical ingredients it has growing locally.
FRESH ORANGE JUICE

17. Although it most regions in the US has their own version or "style" of national favorites, New York seems to have its
own version of everything. From the New York style hot dog topped with spicy mustard and onions, to thin-crust,
foldable New York Pizza and the soft and chewy New York style bagel; New York's opinionated reputation has even
made its way into their cuisine. Given that many foods New York is famous for hail from somewhere else, it is no
wonder that New Yorkers are keen to brand their own "iconic" spin on the street foods they have become famous for
serving.
Known as the "City that Never Sleeps" New York City is known for its wide availability of 24-hour late night options.
Ranging from Chinese, Greek, Italian, Japanese and American fare, New York will not disappoint when you need a
3am pick-me-up. The city is also famous for the convenience of its ever multiplying food carts. Because the culture
of NYC is so incredibly fast paced, many New Yorkers will get their morning bagel and coffee from a street vendor
or grab a gyro or falafel from a food cart for a quick lunch.
Buffalo Wings are a dish that was invented in Buffalo, New York. These spicy-style chicken wings have become an
American Classic and are often eaten as an appetizer and are very popular to eat when watching sporting events.
The chicken wings are deep fried without breading, and coated in a vinegary-based hot sauce and served hot with
celery and blue cheese dressing to dip.
THE EMPIRE STATE NEW YORK
BUFFALO WINGS
BAGEL
GARBAGE PLATE
HOT DOGS
New York's unique geographical location in the Northeastern region of the Unites States situated near the Canadian border, paired with its deep-rooted immigrant culture from
New York City and Ellis Island, brings this state a diversity of regional cuisine not found in many other places. New York is known for having some of the most ethnically diverse
cuisines in one place, and even outside of New York City, the state is known for several regional favorites.
NEW YORK “SLICE”

18. The Northeast has a rich history and is famous for traditional foods that are reminiscent of America's colonial heritage.
Cranberries are native to the region and are often featured in sauces, jams and juices. Maple syrup is another regional
specialty that is enjoyed nationwide and Vermont is arguably most famous for its maple syrup production. The crisp climate
of the Northeast makes an environment allowing apples to thrive and activities like apple picking in the fall are very popular
and seasonal favorites like apple cider and apple pie are symbols of the region.
Lobster rolls are a traditional food of the Northeastern Region of the US. Traditionally, a steamed roll is filled with lobster
meat that has been soaked in butter and is served warm. Some variations contain diced celery or mayonnaise and is served
cold, but such versions are often referred to as a "lobster salad roll" instead of just a "lobster roll". The roll originated in
Connecticut, but quickly caught on in popularity throughout the rest of the region. The Connecticut roll is served the
"traditional way", warm and with butter, while the Maine lobster roll is served cold with mayo, celery and herbs.
Clam Chowder is another traditional dish with regional variations, most notably New England Style vs Manhattan Style clam
chowder. The main difference in the two chowders is in the broth. New England clam chowder has a cream based broth,
while Manhattan clam chowder is made with a tomato-based broth. The debate over the two types of chowder is so hotly
contested that in 1939 the Maine legislature introduced a bill to make adding tomatoes to clam chowder illegal.
Johnnycakes are a cornmeal flatbread and a staple of the cuisine of New England. The johnnycake is made my mixing
cornmeal with water or milk and then fried on a griddle. These cakes used corn instead of flour because wheat was difficult
to cultivate in the climate of the colonies and corn thrived in the New World so cornmeal was used as a substitute for flour.
Traditional foods prepared for Thanksgiving mirror those that were available in the New World at the time of the "First
Thanksgiving" in 1621. A typical Thanksgiving menu is centered around a turkey with an assortment of side dishes, including
stuffing, mashed potatoes, gravy, cranberry sauce, rolls and pumpkin or apple pie. Historically, the traditional feast was
intended to celebrate a good harvest and the day is now used to "give thanks" for prosperity, good fortune and family.
NEW ENGLAND, OLD AMERICA
MASSACHUSETTS – CONNECTICUT – RHODE ISLAND
NEW HAMPSHIRE – VERMONT – MAINE
LOBSTER ROLL
INDIAN PUDDING
CLAM CHOWDER
MAPLE
The Northeastern region of the United States is the oldest region of the United States and is characterized by traditions introduced by European and English colonists as well as
those learned from Native American practices. There is an extensive emphasis on seafood because of its historical dependence on fishing and seaports near the coast. Dairy
farming is also a huge industry in the Northeast and cream-based dishes like New England clam chowder are standard fare because of it. Vermont has become known for its
cheddars, rivaling the very English farmhouse cheddars that inspired those recipes, and is also home to the internationally recognized Ben and Jerry's ice cream brand.
APPLE CIDER

19. HOW AMERICANS EAT
OK, no jokes please. One thing you will notice, if you have
not done so already, is that Americans typically eat with
their fork in their right hand. Or they might use the fork in
the left hand to help cut food and then they will change
the fork back to the right hand to eat the food that they
just cut. Not all Americans do this, but enough of us do
that we guarantee you will notice it!
FOOD FOR THOUGHT
EVENTS & FOOD
Thanksgiving is the biggest eating day in the US followed
by Superbowl Sunday. Oven roasted turkey, stuffing and
mashed potatoes are typical components of a
Thanksgiving meal. Halloween and Valentine’s Day
strongly emphasize candy and chocolate. Independence
Day (July 4) sees a lot of picnic food like hot dogs and
hamburgers. And of course the claim to fame for St.
Patrick’s Day (March 17) is green beer. Winter holiday
foods vary and largely depend on religion. You will
TIPPING IN THE USA
It is customary to tip a percentage of your total bill when
eating at a restaurant or café to show appreciation to your
server for their service. Servers also rely on tips as part of
their income, unlike in many other places where server
base salaries are higher and tips are just a little
something extra. Tipping is not optional! For great service,
give 20% before taxes. For OK service, give 15% before
taxes. For poor service, give 0 to 10% before taxes. For
self-service cafes, tipping is discretionary.
HOW TO EAT GOURMET MEALS
FOR ALMOST NOTHING
Look for lunch deals in restaurants operated by local
vocational culinary schools wherever you travel. They
often offer a prix fixe gourmet lunch prepared by the
school’s culinary students. An average price is about
US$10 per person. The same meal in a restaurant would
cost near US$50 per person. Remember, these specials
are often found in larger culinary vocational schools, not
2-hour cooking class venues.

20. FOODS AMERICANS LOVE – IN NO PARTICULAR ORDER
STARTERS MAIN DESSERTS DRINKS FRUITS &
VEGETABLES
• CLAM CHOWDER
• MINESTRONE
• CHICKEN NOODLE
SOUP
• BREAD & BUTTER
• SALAD
• SPREADS & DIPS
WITH CRACKERS,
BREAD OR
VEGETABLES
• MEATLOAF
• HAMBURGERS
• HOT DOGS
• PIZZA
• BURRITOS
• CHICKEN BREAST
• PASTA
• DELI/ SUB SANDWICH
• NACHOS
• STEAK
• SHRIMP
• BBQ
• DONUTS
• ICE CREAM
• CHOCOLATE
CHIP COOKIES
• CUPCAKES
• APPLE PIE
• CHOCOLATE
PUDDING
• BANANA SPLIT
• ICED TEA
• ICED COFFEE
• HOT COFFEE
• DIET SODA
• REGULAR SODA
• IRISH COFFEE
• BEER
• WINE
• DAIQUIRI
• MILKSHAKE
• VARIOUS
COCKTAILS
• SALADS
• APPLES
• GRAPES
• ORANGES
• STRAWBERRIES
• MELONS
• AVOCADOS
• BELL PEPPERS
• CUCUMBERS
• TOMATOES
• POTATOES
• ONIONS
SNACKS SAUCES FAVORITE CUISINES
• POTATO/CORN CHIPS
• FRENCH FRIES
• COOKIES
• CHOCOLATE
• CRACKERS & CHEESE
• NUTS
• KETCHUP
• MUSTARD
• MAYONNAISE
• RANCH DRESSING
• HONEY MUSTARD DRESSING
• BBQ SAUCE
• ITALIAN
• CHINESE
• AMERICAN
• THAI
• VIETNAMESE
• MEXICAN
• SEAFOOD
• STEAKHOUSE
• BBQ
• DELI

21. Try these very typical foods while traveling in the United States.
Take pictures and share them with your friends when you get back home.
Send us your pictures at info@worldfoodtravel.org and we’ll share our pictures on Pinterest:
http://www.pinterest.com/worldfoodtravel/united-states-of-flavor
CHEESBURGER & FRIES
BARBEQUE RIBS WITH COLE SLAW
PEANUT BUTTER & JELLY SANDWICH
GRILLED CHICKEN BURRITO
MACARONI & CHEESE
GRILLED CHEESE SANDWICH
POPCORN
SMORES
APPLE PIE & VANILLA ICE CREAM
CHOCOLATE CHIP COOKIES
BE SURE NOT TO MISS

22. Hawaii Luau Activities
Why Hawaiians Eat Spam
Travel Alaska Fact Sheet
California’s Central Valley
Deconstructing the California Roll
California Wine Statistics
Red or Green Chile Debate
Indian Fry Bread
Huckleberry History
Hamburger History
History of Dr. Pepper
Texas Chicken Fried Steak
Kansas City BBQ
Cajun vs Creole
New Orleans’ Central Grocery
Florida’s Cuban Sandwiches
Regional BBQ Styles
Whiskey vs Bourbon
History of Cranberries
Lobster Roll Debate
History of Clam Chowder
History of Johnny Cakes
SPECIAL THANKS TO THE FOLLOWING RESOURCES

23. LICENSING INFORMATION
Unless otherwise restricted by referenced content partners, the content herein may be freely licensed under
the Creative Commons license. Licensees may copy, distribute, display and perform only verbatim copies of
the work, not derivative works based on it. The one exception is translations of words and concepts faithful to
their English language equivalent. More details at:
en.wikipedia.org/wiki/Creative_Commons_license

24. ABOUT THE PUBLISHER
The World Food Travel Association is a non-profit and non-governmental
organization (NGO) and the world’s leading authority on food tourism.
The Association is at the forefront of food and drink tourism development
with cutting-edge education and training meets the needs of today’s food,
drink, travel, hospitality and media professionals.
Our mission is to grow and professionalize the food and drink tourism
industry, helping to create successful, profitable businesses while protecting
and promoting local culinary cultures world-wide.
We would like to acknowledge our thanks to Ryanne Waters who assisted us
with this first version of the United States of Flavors guide.
www.worldfoodtravel.org
(+1) 503-213-3700
info@worldfoodtravel.org