The Foodies Guide to the USA

17 Jun 2025

17 June 2025

3 min read

Written by: Abbi Walker Digital Content Writer

From smoky Southern kitchens to sun-drenched Californian vineyards, the USA is a vast, flavourful playground for food lovers. Whether you're chasing the crunch of Nashville hot chicken, the umami of San Francisco’s seafood, or the fiery kick of New Mexico’s green chili, this guide will take you on a coast-to-coast culinary adventure through the heart of American food culture.

The food in the Deep South USA

Southern food has been influenced by Native American, European, and West African cuisines and here comfort food reigns supreme. In New Orleans gumbo—a rich stew of seafood, sausage, and okra—is less a 'must-try' and more a rite of passage. Foodies shouldn't miss a chance to go to the French Market or take a food tour through the Marigny, adjacent to the French Quarter - it's home to some of the city's trendiest restaurants, here, new chefs constantly reinvent the city's favourite dishes.

Head north to Nashville to sample the South's famous fried chicken with a fiery twist - best served atop a white bun with pickles - or continue to Memphis where barbeque is practically a religion. Memphis-style ribs are slow-cooked and dry-rubbed to perfection - so juicy and flavourful.

Dishes to try:

New Orleans: Gumbo, jambalaya, crawfish étouffée, beignets
Nashville: Nashville hot chicken, meat & three, banana pudding
Memphis: Dry-rubbed ribs, pulled pork sandwiches, barbecue spaghetti

The food in USA's West Coast

Cool and contemporary California celebrates freshness and innovation. In San Francisco, seafood is a must. Savour Dungeness crab at Fisherman’s Wharf or indulge in a sourdough bread bowl filled with clam chowder. Foodie may want to wander around the Ferry Building Marketplace, sampling artisanal cheeses, charcuterie, and organic produce.

Just north, Napa and Sonoma have more to offer than their world-class wine. Farm-to-table restaurants thrive here with delicious hyper-local ingredients creating their signature dishes.

Dishes to try:

San Francisco: Dungeness crab, cioppino, sourdough bread, Mission-style burritos
Napa/Sonoma: Heirloom tomato salad, wood-fired flatbreads, olive oil cake, local cheese boards

The food on Route 66 USA

Nicknamed the 'Main Street of America', Route 66 is lined with retro diners, drive-ins and roadside eateries serving up nostalgic American staples.

Expect big menus filled with juicy cheeseburgers, chilli dogs and crispy onion rings and a thick milkshake on the side - the kitsch comes at no extra cost. Chicken-fried steak smothered in American-style white gravy, buttermilk pancakes stacked high, and pie à la mode are the last vestiges of a bygone era of comfort food, neon signs and chrome.

Breakfast is a must on the USA's most legendary road trip - think fluffy scrambled eggs, hash browns, and bottomless coffee poured by waitresses who call you “hon.” And for those with a sweet tooth, root beer floats, banana splits, and homemade pies are essential pit stops in their own right - perfect for refuelling mid-afternoon.

Dishes to try:

All the way from Chicago, Illinois to Santa Monica, California: Cheeseburgers, chilli dogs, milkshakes, chicken-fried steak, pie à la mode, root beer floats

The food in Southwestern USA

Encompassing New Mexico, Arizona, Texas in the west and Colorado, Utah, and Nevada in the south, the American Southwest is a crossroads of Native American, Mexican, Spanish, and cowboy influences. The result is an earthy, spicy cuisine that has deep ties to the land.

In New Mexico, its Native American roots are evident in dishes like blue corn tortillas, posole, and pueblo oven bread, while Spanish and Mexican traditions bring tamales, sopaipillas, and carne adovada into the mix. Here, green and red chili is a way of life. You’ll hear the question “Red or green?” at nearly every meal, referring to the type of chili sauce you'd like on your dish. (Pro tip: say “Christmas” if you want both.) Generally speaking, red peppers are sweeter and hotter while green peppers are milder with an earthier taste - really, it all depends on the pepper.

Texas' tex-mex flavours are legendary - bold, savoury and often spicy - blending Mexican, Spanish and German influences. On the menu here is barbacoa, fajitas, queso, and enchiladas with chilli con carne - expect cheese (and lots of it) adding extra richness to common dishes.

Dishes to try: