American food is a country's worth of regions on one plate: Texas brisket off the smoker, a New York bagel with lox, a burger at a roadside stand, poke carried over from Hawaii. It is immigrant cooking gone native, deepest in the barbecue-and-comfort-food South, and never far from a good sandwich or a slice of pie.
679 dishes ranked·20 in the global top 1,000
·32,639 diner ratings·Best rank Nº 228
Plate I — The Origins
Texas Brisket Sandwich (+14)Poke (+11)Frozen Custard (+5)Po'Boy (+31)New York City Bagels (+40)Burger (+130)Carne Asada Burrito (+2)Kansas City-Style Barbecue (+2)
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The LedgerAll 679 · by global rank
All Types ▾
All 679 entries · pan or zoom to filter
1Texas Brisket SandwichSandwich type · United StatesNº 228
2PokeFish Dish · United StatesNº 310
3Frozen CustardIce Cream · United StatesNº 392
4Po'BoySandwich type · United StatesNº 443
5New York City BagelsBread · United StatesNº 455
6BurgerBurger · United StatesNº 457
7Central Texas-Style BarbecueBarbecue · United StatesNº 473
8Texas-Style BarbecueBarbecue · United StatesNº 530
9Carne Asada BurritoWrap · United StatesNº 565
10Kansas City-Style BarbecueBarbecue · United StatesNº 606
11BarbecueBarbecue · United StatesNº 661
12Delmonico SteakBeef Dish · United StatesNº 756
13Boiled Maine LobsterLobster Dish · United StatesNº 778
14Barbecue RibsMeat Dish · United StatesNº 836
15Carne Asada FriesStreet Food · United StatesNº 842
16Pulled PorkPork Dish · United StatesNº 848
17 S South Texas-Style BarbecueBarbecue · United StatesNº 858
18Hot Chicken SandwichSandwich · United StatesNº 877
19Shrimp BisqueSeafood Soup · United StatesNº 912
20Pork Tenderloin SandwichSandwich · United StatesNº 997
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Fig. 1
Where 679 ranked american dishes were born.
Dish origin
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The Signature Dishes
The twelve highest-ranked American dishes, by global position.
Plate IISandwich type · United States
1
Nº 228 worldwide
Texas Brisket Sandwich
Sandwich type · BBQ Brisket Sandwich
Texas smoked brisket, sliced thick and piled onto a soft bun, a sandwich built from the state's proudest barbecue tradition. The meat does the work: beef rubbed with salt and pepper and smoked low over post oak for the better part of a day, needing little more than pickles.
★ 4.3|91% positive
|51 ratings
Plate IIIFish Dish · United States
2
Nº 310 worldwide
Poke
Fish Dish
Cubes of raw fish, usually ahi tuna, tossed with soy, sesame, sweet onion, and seaweed, a Hawaiian dish eaten by the bowl. Once a fisherman's snack of trimmings seasoned with whatever was on hand, it has spread to the mainland as a build-your-own lunch.
★ 4.2|83% positive
|198 ratings
3Frozen CustardNº 392
Ice Cream
A denser, silkier cousin of ice cream, made with egg yolks and churned slow so almost no air gets in. Milwaukee calls itself its capital, serving it fresh from the machine at roadside stands, thick enough to hold its shape on a cone.
★ 4.2|59 ratings
4Po'BoyNº 443
Sandwich type · Also Po Boy
New Orleans' great sandwich, a length of crackly-crusted French bread loaded with fried shrimp or oysters, or with roast beef and gravy, dressed with lettuce, tomato, and mayo. The name traces to the Martin brothers, who fed striking streetcar workers, the poor boys, in the 1920s.
★ 4.2|109 ratings
5New York City BagelsNº 455
Bread · Also Bagels
The New York bagel, boiled before it is baked, which gives it a shiny crust and a chewy, dense crumb no other bread quite matches. Locals swear the water makes it, and the classic order is a plain or everything bagel split and packed with cream cheese and lox.
★ 4.2|142 ratings
6BurgerNº 457
Burger
The all-American plate, a griddled or grilled beef patty in a soft bun with whatever you like on it, cheese, pickle, onion, a slick of mustard. Its roots run back to the Hamburg steak brought by German immigrants, but the sandwich itself is as American as anything gets.
★ 4.2|569 ratings
7Central Texas-Style BarbecueNº 473
Barbecue
The barbecue of the Hill Country meat markets, where Czech and German butchers smoked beef to sell by the pound. Brisket is king, seasoned with just salt and pepper, smoked over post oak, and served on butcher paper with white bread, pickles, and raw onion, no sauce required.
★ 4.2|55 ratings
8Texas-Style BarbecueNº 530
Barbecue
The state's beef-first tradition, which splits into regional schools from Central to East Texas. What ties them together is smoke and patience: big cuts, mostly brisket and ribs, cooked long over wood until the bark blackens and the meat gives way.
★ 4.1|70 ratings
9Carne Asada BurritoNº 565
Wrap
San Diego's contribution to the burrito, a big flour tortilla wrapped around grilled carne asada, pico de gallo, and guacamole, and not much else. Stripped down next to the rice-and-bean Mission style up the coast, it lets the charred, citrusy beef carry it.
★ 4.1|64 ratings
10Kansas City-Style BarbecueNº 606
Barbecue · Also Kansas City BBQ
Kansas City barbecue plays the whole field, cooking pork ribs, beef brisket, and burnt ends over a slow smoke, then finishing them with a thick, sweet, tomato-and-molasses sauce. Where Texas keeps it dry, Kansas City is the sticky, saucy end of the American spectrum.
★ 4.1|59 ratings
11BarbecueNº 661
Barbecue
American barbecue in the widest sense, the low-and-slow smoking of tough cuts until they turn tender, a technique traced back to the Caribbean barbacoa the colonists found. Every region claims its own: Texas beef, Carolina pork, Memphis ribs, Kansas City sauce.
★ 4.1|331 ratings
12Delmonico SteakNº 756
Beef Dish
A thick, richly marbled steak that traces to Delmonico's, the pioneering New York restaurant of the mid-1800s. Which cut it actually is has never been settled, ribeye to some, sirloin or short loin to others, but the name has always meant a fine steak served with a flourish.
★ 4.1|18 ratings
The Departments
Every American dish in our ranking, grouped the way you'd
order them.
Clam Bake · Steak Bomb · New England Clam Chowder · Indian Pudding
Texas15 dishes
Texas Brisket Sandwich · Central Texas-Style Barbecue · Texas-Style Barbecue · South Texas-Style Barbecue
Questions, Answered
American food, frequently asked. Answered from the data.
Q.
What is the most popular American food?
By ratings it is the Cheeseburger, followed by Fried Chicken and Brownies, the everyday icons of American cooking. Our best-ranked US dish is a regional one, though: the Texas Brisket Sandwich, built from beef smoked low and slow over post oak in the state's barbecue country. All 140 American sandwiches & burgers →
Q.
What food is America known for?
Barbecue, burgers, and baking. The US over-indexes hard on burgers, hot dogs, and sandwiches, from the Cheeseburger to the New Orleans Po'Boy. Its other deep strength is dessert, a huge field of pies, cakes, and Brownies, alongside a barbecue tradition that runs from Texas brisket to Kansas City ribs. All 154 American desserts & sweets →
Q.
What is America's national dish?
There is no official one, but the hamburger comes closest to the role, eaten in every state and endlessly reinvented. Others would point to the hot dog, apple pie, or regional barbecue. In our data the top-ranked American dish is the Texas Brisket Sandwich, a nod to how much barbecue defines US cooking.
Q.
What is American barbecue?
Low-and-slow smoked meat, splintered into fierce regional styles. Central Texas-Style Barbecue means salt-and-pepper brisket over post oak; Kansas City-Style Barbecue means ribs and burnt ends under a sweet, thick sauce; the Carolinas favor pulled pork. Our top-rated of them is the Texas Brisket Sandwich. All 83 American meat dishes →
Q.
What should I eat in the American South?
The South is the country's deepest food region on our map, all barbecue and comfort cooking: pulled pork and ribs, Fried Chicken, and the sides that go with them. Just down in Louisiana sit the New Orleans classics, the Po'Boy sandwich and a bowl of Shrimp Bisque.
Q.
What American dishes do locals love that tourists miss?
Regional specialties off the interstate. Frozen Custard is Milwaukee's denser, eggier take on ice cream, served fresh from the machine, and Wisconsin also gives us squeaky Cheese curds. Nashville fries its Hot Chicken Sandwich under a fierce cayenne paste, and Maine keeps it simple with a Boiled Maine Lobster.