The Best Regional Foods in the U.S.

Our tour of the country led us from Texas barbecue to New England clam chowder, and you can bet we stuffed our bellies along the way.

I’ll be honest: Even as we did tons of cool stuff on this trip, I was often thinking about food. If we were on a hike, I pondered about what we’d eat afterwards. If we were heading to a baseball game, I’d wonder about the culinary ballpark creations in store for us. And a few times, we visited certain cities just for the food. We stopped in Austin twice for barbecue, and from Vermont, we made a day trip to Montreal just to sample different poutines.

We tried every regional specialty we could find, and eventually, it got us thinking: What is the best regional food in the United States?¹

To answer this question, we decided to divide the cuisines we sampled into categories (after all, pitting clam chowder against barbecue wouldn’t be a fair fight). Then we chose a winner of each category and matched up the winners against each other.

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Category A: Barbecue

This spread from Terry Black’s BBQ in Austin was our introduction to Texas barbecue.

Barbecue is the quintessential American food. It’s made throughout the country in various styles: smoked and grilled, with sauce and without, served on a plate or spread across a cafeteria tray. Throughout the trip, we sampled four types of barbecue. Here’s what we thought of each one.

Texas

Restaurants visited: Goldee’s (Forth Worth, Texas); Terry Black’s BBQ (Austin, Texas); Valentina’s (Buda, Texas); Miller’s Smokehouse (Belton, Texas)

Texas barbecue is one of the few foods I perpetually need to eat again before I die. Barbecue sauce is great, but the meat in Texas is so delicious that applying sauce constitutes an insult. While smoked brisket is the star, there’s outstanding quality in every offering, from smoked turkey to white bread. (Seriously, Goldee’s has deciphered a way to make white bread exquisite.)

Kansas City

Restaurant visited: Q39 (Kansas City, Mo.)

When I think of typical barbecue, Kansas City is what comes to mind: an assortment of meats paired with a sweet barbecue sauce and your choice of sides.

Memphis

Restaurant visited: B.B. King’s Blues Club (Memphis, Tenn.)

As far as atmosphere goes, a blues club in Memphis is stellar. But this is about food, not atmosphere. The staples of Memphis barbecue include chicken and ribs, both bone-in, which isn’t my preference. Lots of great flavor, but too many textural oddities for me to love it.

Carolina

Restaurant visited: Railroad BBQ (Columbia, S.C.)

South Carolina served up the best pulled pork I tasted on our trip, as well as my favorite style of sauce. It uses a vinegar base—other styles utilize more ketchup or molasses—and I’m surprised by how much I loved it.

Rankings

Jason:

1. Texas

2. Kansas City

3. Carolina

4. Memphis

Kristine:

1. Texas

2. Carolina

3. Memphis

4. Kansas City

Winner: TEXAS

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Category B: Pizza

Kristine can’t get enough Chicago-style deep dish pizza, whether it’s from Pequod’s in the Windy City (left) or Zachary’s in Berkeley, Calif. (right).

Who would have thought we’d develop so many unique ways to prepare a dish made of bread, cheese, and tomato sauce—and that they would all be so good? Pizza rivalries are serious business, so we should preface this by saying that we love every style, from deep dish to thin crust.

Chicago

Restaurants visited: Pequod’s Pizza (Chicago); Giordano’s (Evanston, Ill.); Zachary’s (Berkeley, Calif.); Rocco’s Little Chicago (Tucson, Ariz.)

There’s some debate among haters about whether Chicago-style deep dish even qualifies as pizza, as it more closely resembles a casserole. Whatever you want to call it, it’s delicious. Fill it with toppings, and go to town. You won’t be hungry for another 24 hours.

Detroit

Restaurant visited: Buddy’s Pizza (Woodhaven, Mich.)

Detroit-style pizza has the best crust out there—the perfect amount of crispness, and it’s thin enough that it doesn’t feel like a chore to eat at the end of a slice.

New York

Restaurants visited: Little Italy (New York); Scarr’s (New York)

New York–style pizza is the only style with which I’ll declare that plain cheese, sans toppings, is the best version of pizza. Here, toppings are a distraction from the incredible balance between dough, sauce, and cheese. I did not expect to enjoy New York–style pizza as much as I did, and it’s my personal winner in this category.

New Haven

Restaurant visited: Frank Pepe Pizzeria Napoletana (Hartford, Conn.)

It’s a rougher version of New York–style pizza: just as delicious though not circular, with more charred spots on the crust. If New York–style scores a 100, New Haven–style scores a 99.

Rankings

Jason:

1. New York

2. New Haven

3. Chicago

4. Detroit

Kristine:

1. Chicago

2. New York

3. New Haven

4. Detroit

Winner: NEW YORK

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Category C: Sandwiches

We neglected to take photos of the sandwiches included in this category, so here’s a photo of a delicious (but Canadian) sandwich I loved: the classic smoked meat sandwich from Schwartz’s Deli in Montreal, Quebec.

We could add any number of candidates to this category, but we’re limiting ourselves to four: po’ boys, Italian beef, cheesesteaks, and Cubans. (But we’ll give an honorable mention to the creations at Primanti Bros. in Pittsburgh.)

New Orleans Po’boys

Restaurants visited: Unknown liquor store in the French Quarter (New Orleans); Bears PoBoys (Metiaire, La.); Johnny’s Po-Boys (New Orleans)

You have to respect the versatility of a po’ boy. You can stuff it with just about anything, and it’ll be tasty. My personal favorite was the grilled chicken with bacon I picked up from a random liquor store in the French Quarter. Unfortunately, I can’t track down the store’s name now.

Chicago Italian Beef

Restaurants visited: Buona (Chicago); Portillo’s (Mishawaka, Ind.); Al’s No. 1 Italian Beef (Chicago)

Really good and really messy. I got mine dipped, and it disintegrated in my hands. The hot giardiniera was also quite hot but necessary.

Philly Cheesesteaks

Restaurants visited: Dalessandro’s Steaks and Hoagies (Philadelphia); Tony Luke’s (Philadelphia); Philadelphia Steaks and Hoagies (Harrisburg, Penn.)

Of all the candidates in this category, the Philly cheesesteak is the hardest to nail, but when done well, it’s unmatched. My favorite cheesesteak came from Philadelphia Steaks and Hoagies in Harrisburg. As for cheese, provolone is a safe bet, but cheese whiz is underrated and adds some much needed moisture.

Cubans

Restaurants visited: Bodega (St. Petersburg, Fla.); Marlins Park (Miami)

The Cuban sandwiches we picked up in St. Petersburg were so good: tender pulled pork, melty cheese, and beautifully pressed. As for the Cubans at Marlins Park? Not so great. I’ll try not to let it affect my ranking, but it’s hard to forget how disappointing that sandwich was compared to Bodega’s.

Rankings

Jason:

1. Philly Cheesesteak

2. Po’boy

3. Italian Beef

4. Cuban

Kristine:

1. Philly Cheesesteak

2. Italian Beef

3. Po’boy

4. Cuban

Winner: PHILLY CHEESESTEAK

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Category D: Mexican

We’re always up for Mexican food, whether it’s Tex-Mex nachos in San Antonio (left) or chilaquiles in Flagstaff, Ariz. (right).

Mexican food belongs in this discussion because it’s some of our favorite cuisine nearly anywhere we go. That said, it’s difficult for us to rate, because we grew up eating it and, in many ways, it feels like our hometown food. To somewhat regionalize it here, we’re focusing on Tex-Mex and New Mexican food, but we’re also throwing in the more general “Mexican breakfast” because we can’t let these restaurants go unmentioned.

Tex-Mex

Restaurants visited: La Fonda on Main (San Antonio); The Original Ninfa’s (Houston)

This is what we Californians refer to simply as Mexican food. Tacos, burritos, fajitas, etc. It’s some of the most reliably good food you can find.

New Mexican

Restaurant visited: Sadie’s of New Mexico (Albuquerque, N.M.)

It’s Mexican, but newer? Not necessarily. There are a lots of similarities between New Mexican and Mexican food, but there are also a few key differences. For one, the primary beef served here isn’t carne asada but spicy ground beef. For another, they serve fried potatoes called papitas on the side instead of rice. And finally, New Mexican food is best served with the whole plate drenched in a spicy chile sauce.

Mexican Breakfast

Restaurants visited: MartAnne’s (Flagstaff, Ariz.); Blackbird Cafe (Long Beach, Calif.); Baja Cafe (Tucson, Ariz.)

Chilaquiles and huevos rancheros—two of the greatest dishes known to man. It’s amazing how eggs transform when you spread them on chips or a tostada, cover them in chile sauce and cheese, and add some carnitas or barbacoa beef. All three of the listed restaurants do Mexican breakfast so well that we rarely pass through without stopping in for a meal.

Rankings

Jason:

1. Mexican breakfast

2. New Mexican

3. Tex-Mex

Kristine:

1. Mexican Breakfast

2. Tex-Mex

3. New Mexican

Winner: MEXICAN BREAKFAST

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Category E: Southern Specialties

Our favorite Southern foods had a little kick, like this gumbo in New Orleans (left), or a big kick, like Nashville hot chicken (right).

We haven’t tried the foods listed here enough times to give each one their own category, but all together, they create a category of their own: signature Southern food. We’ll discuss gumbo, Nashville hot chicken, biscuits and gravy, and grits.

Gumbo

Restaurants visited: Gumbo Shop (New Orleans); The Maison (New Orleans)

She’s going to deny this, but it turns out that Kristine makes a gumbo nearly on par with that served in New Orleans.² We’ve had it in our recipe rotation for years, and I didn’t think New Orleans’ gumbos were that much better. Still, I gotta credit them for inventing one of the best stews in the world.

Nashville Hot Chicken

Restaurant visited: Prince’s Hot Chicken (Nashville, Tenn.)

They are not joking when they say hot. I ordered the medium, and that bordered on the edge of what I consider too painful to enjoy. But it toed the line perfectly, and I loved it.

Biscuits and Gravy

Restaurant visited: The Ruby Slipper (New Orleans)

The dish is biscuits and gravy, but it’s pretty easy to find great biscuits throughout the south, even at fast-food joints.

Grits

Restaurant visited: Florence’s Lowcountry Kitchen (Charleston, S.C.)

Grits are a great vehicle for other foods. I would have tried shrimp and grits if I didn’t have a shellfish allergy, but the grilled chicken and grits sure held up nicely.

Rankings

Jason:

1. Nashville Hot Chicken

2. Gumbo

3. Biscuits and Gravy

4. Grits

Kristine:

1. Gumbo

2. Biscuits and Gravy

3. Nashville Hot Chicken

4. Grits

Winner: GUMBO

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Category F: Northern Specialties

While both of us dug into New England clam chowder in Boston (left), only Kristine could experience the decadence of a Maine lobster roll (right), thanks to my allergy.

In another catch-all category, we’ll look at Chicago dogs, Skyline chili, New England clam chowder, and lobster rolls. (And we’ll give an honorable mention to poutine, Quebec’s signature street food that doesn’t get the respect it deserves in the U.S.)

Chicago Dogs

Restaurant visited: Vendor at Indiana Dunes National Park, West Beach (Portage, Ind.)

In my opinion, this is the most refreshing hot dog variety. Loaded with tomato, pickle, and sport peppers—but never ketchup—it’s a hot dog that somehow feels healthy to eat.

Skyline Chili

Restaurant visited: Great American Ball Park (Cincinnati)

Cincinnati’s signature creation is kind of a disgrace. Chili, cheese, and onions—on spaghetti? Get out of here. But replace the spaghetti with a hot dog and bun like they do at Reds games, and suddenly you’ve earned my respect.

New England Clam Chowder

Restaurant visited: Boston Sail Loft (Boston)

The best of it is served in and around Boston, but there’s also great clam chowder to be found in Seattle and San Francisco. It’s a classic American soup that can’t be missed.

Maine Lobster Rolls

Restaurants visited: Boston & Maine Fish Company (Quincy Market, Boston); Beal's Lobster Pier (Southwest Harbor, Maine)

I’m allergic, so I couldn’t have any. But Kristine insists they’re worth the $30 per serving.³

Rankings

Jason:

1. New England Clam Chowder

2. Chicago Dogs

3. Lobster Roll (which I can’t even eat)

4. Skyline Chili

Kristine:

1. Lobster Roll

2. New England Clam Chowder

3. Chicago Dogs

4. Skyline Chili

Winner: NEW ENGLAND CLAM CHOWDER

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The Finalists

So, what’s the best regional food in America overall? It comes down to our finalists:

• Barbecue: Texas

• Pizza: New York–style

• Sandwich: Philly cheesesteak

• Mexican: Mexican breakfast

• Southern Specialties: Gumbo

• Northern Specialties: New England clam chowder

Our Final Rankings

Jason:

1. Texas barbecue

2. Mexican breakfast

3. New York–style pizza

4. Philly cheesesteak

5. Gumbo

6. New England clam chowder

Kristine:

1. Mexican breakfast

2. Texas barbecue

3. New York–style pizza

4. Gumbo

5. Philly cheesesteak

6. New England clam chowder

Barbecue, meet taco.

The Winners: Texas barbecue and Mexican breakfast

It’s a tie! And considering how much we both wrestled with our top rankings, it’s a deserved one. We even managed to merge these winners into a single dish several times over the last year: Each time we had leftover brisket from a Texas-barbecue outing, I made brisket tacos for breakfast the next morning.

1. Almost. No Rocky Mountain oysters for us. No, thank you.

2. Hi, hello, yes, this is Kristine, jumping in here to say that this is not true. Okay, carry on.

3. Yes, I very much insist. So worth the price.