A culinary guide to the U.S.—based on each state’s favorite dish
Scrapple, blueberry pie, chicken and dumplings—these nostalgic comfort foods are often synonymous with the places they call home.
Comfort food is a time machine. Mine transports me back to Friday nights as a kid, when pizza was a promise. It was an end-of-the-week beacon; a no-frills family meal, the luxury of an entire weekend stretching before us. “Comfort foods often come in two varieties: easy to make, and those that evoke feelings of coziness. They can make you feel better because they taste good or provide a sense of nostalgia. This is why they’re deeply personal: representing who you are as an eater, and also reflecting your culinary culture,” says Casey Corn, a chef and food anthropologist.
(15 of the best places in the world for food right now)
Since comfort food varies by individual and region, this task was a huge undertaking. The goal: to highlight a dish in each state where food and memories intertwine.
Jump to each region: Northeast | Southeast | Midwest | Southwest | West
The Northeast
Maine: Wild blueberry pie
Summer is undoubtedly well-loved and savored by Mainers, and wild blueberry pie is the sweet season in food form. Designated as the official state dessert by the Maine State Legislature in 2011, the flaky confection is filled with the Pine State’s tenacious blueberry, which grows small and sweet. There are many delectable slices throughout Vacationland, but locals favor Helen’s Restaurant in Machias, a town that also hosts a blueberry festival.
New Hampshire: Baked apple cider doughnut
An icon of the harvest season, the baked apple cider doughnut can be procured from a local orchard, roadside stand, or general store. The Granite State’s favorite doughnut toasts the state’s agricultural heritage and reputation as an idyllic autumn destination.
Vermont: Maple Creemee
The Green Mountain State’s top comfort fare combines two things they take very seriously: maple and dairy. This frozen concoction is Vermont summer in a cone; a nod to the state’s farm culture and long history of maple-sugaring. It’s soft-serve elevated: smooth and silky, with a touch of sweetness.
(It’s maple syrup season. Here’s where to taste Vermont’s best.)
New York: Pizza
“With the wave of Italian immigrants coming through Ellis Island in the late 1800s and early 1900s, pizza was first introduced to America through New York,” says David Frank, manager of John’s of Bleecker Street in New York City. “It’s simple food for complex times,” he adds.
Massachusetts: Shepherd’s pie
As if mashed potatoes weren’t comforting enough, Shepherd’s Pie takes it up a notch, with hearty meat and veggies under a cloak of creamy spuds. The Bay State’s rich Irish heritage makes this savory dinner-time staple an overall pick, particularly during the winter.
Rhode Island: Clam cakes and chowder
Clam cakes are Rhode Island’s summer secret; a fried wonder largely unknown outside of the Ocean State. The fritter-like ball, made from flour batter, garlic, black pepper, paprika, and minced quahog clams, becomes an unbeatable comfort combination when dipped in chowder.
Connecticut: Hot-buttered lobster roll
Connecticut's lobster roll pays homage to the region's maritime heritage, eliciting summer afternoons saddled up to a picnic table in the salty air, bun in hand. They feel indulgent, with simple but fresh ingredients.
Pennsylvania: Pierogis
Most people associate Pennsylvania with the Philly cheesesteak—and rightfully so. But if you dig deeper into the Keystone State’s comfort fare, you'll find the Polish dumpling. Pierogies are a staple in mining towns and have been an integral part of Pittsburgh’s food scene thanks to early immigrants from Eastern Europe.
New Jersey: Taylor ham, egg, and cheese on a hard roll
Having grown up with a mom from New Jersey, I know firsthand that the champion of breakfast is a Taylor Ham (or, a pork roll), egg, and cheese sandwich on a hard roll with SPK (salt, pepper, and ketchup). This greasy creation is signature Garden State comfort food.
The Southeast
Maryland: Crab fries
Famous for blue crabs, Maryland’s comfort food is crab fries: Crispy fries topped with house-made crab dip, cheese, and green onion. Pair it with the state's official cocktail, the Orange Crush.
Delaware: Scrapple
Scrapple is a breakfast essential in Delaware. Introduced to the region by German immigrants in the 17th century, scrapple is a mixture of pork scraps (liver, heart, and other typical “throw-away” bits), buckwheat or cornmeal, and spices like garlic, sage, and thyme. It’s best seared for crunch, and you’ll be hard-pressed to find a Delaware diner without it on the menu.
Virginia: Virginia ham on a buttermilk biscuit
Virginia's comfort food is the savory hometown ham and fluffy buttermilk biscuit. "The origin of country ham, or 'cured ham', extends back to Colonial times in Jamestown over 400 years ago. Indigenous peoples first taught the settlers how to preserve meat by using salt, smoke, and natural, slow aging" says Tim Laxton, the owner and founder of Richmond’s Early Bird Biscuit Co.
West Virginia: Smoked pork and fried potatoes
The Mountain State’s culinary culture is rooted in its Appalachian Mountain surroundings, and the generational home-cooked recipe of smoky, slow-cooked pork and fried potatoes reflects this. Typically paired with cornbread and soup beans, this is a family-style meal.
Kentucky: Hot Brown sandwich
The Bluegrass State’s Hot Brown sandwich was originally a hangover cure, invented at The Brown Hotel. It’s a carefully constructed Kentucky icon: a husky piece of white bread (or Texas toast), layered with roasted turkey, sliced tomatoes, and a blanket of Mornay sauce. Slabs of bacon and a dusting of paprika and parsley top it off.
Tennessee: Fried chicken
Southern comfort food is about simplicity, bold flavors, fresh, local ingredients, and creating a satisfying communal meal. With the early African culinary influences and readily available chicken, fried chicken became a signature dish of Tennessee. Try it at Prince’s Hot Chicken.
Arkansas: Duck gumbo
Duck gumbo "is not just popular, but cultural, reflecting the state’s agricultural roots and outdoor traditions, bringing families together for generations,” says Dalaney Thomas, director of tourism at Arkansas Department of Parks, Heritage and Tourism.
Louisiana: Seafood gumbo with a hard-boiled egg
Locals will tell you that seafood gumbo with a hard-boiled egg (or creamy potato salad) is the Louisiana equivalent of meatloaf and mashed potatoes with gravy. The one-pot meal is Creole at its core, loaded with Cajun flavor and seafood such as shrimp, crab, and oysters in a roux-based gravy, served over rice.
Mississippi: Fried or blackened catfish
Woven into the culinary and cultural tapestry of Mississippi, catfish feels like home, whether fried or blackened. Eat it the Magnolia State way, paired with cathead biscuits.
Alabama: Chicken and dumplings
Alabama keeps its chicken and dumplings uncomplicated, relying on the broth, chicken, and dumplings to dazzle. The star is certainly the homemade “slick” dumplings crafted from thin dough strips that puff into flat pillows when dropped into the broth.
(The best places to get a taste of Alabama barbecue—and its polarizing 'white sauce’)
North Carolina: Eastern-style whole hog barbecue with vinegar pepper sauce
Slow-roasting pigs and the unique hot tang of the region’s barbecue sauce were passed down by Native Americans. This thin, acidic sauce, consisting of white and apple cider vinegars, ground and red pepper, garlic, and salt, lets the pork's flavor shine.
South Carolina: Mac and cheese
“It's very telling that you see mac and cheese on the table at almost every Southern holiday gathering; a true sign of comfort and nostalgia,” says Jon Buck, the executive chef at Soby's of Greenville’s. “Every family has their own recipe. It transports you back in time to a certain place, with certain people,” says Buck.
Georgia: Grits
Grits are made from ground corn and typically serve as a base for other ingredients such as shrimp or cheese. The versatile, any-time-of-day dish originated in the 1900s as an easy but substantial breakfast for fishermen.
Florida: Crunchy fried grouper
The Sunshine State conjures thoughts of palm trees and key lime pie. However, crunchy fried grouper is the dish heralded by locals. Executive chef David Lenio at Quail Creek Country Club in Naples, Florida, prefers his with mac and cheese.
The Midwest
Ohio: Three-way chili
The trio of spaghetti, chili, and shredded cheese isn’t your ordinary chili, but it is a specialty in Ohio. Greater Cincinnati area locals feel fiercely about this choose-your-own-adventure-style chili, with its customizable add-ons.
Indiana: BPT (breaded pork sandwich)
The BPT is the Hoosier State’s take on Wiener schnitzel, and a beloved culinary gem that’s quite large. The best part of Indiana’s comfort food is the wild proportions: a thin, crispy, plate-sized pork tenderloin slab sandwiched by a bun that doesn’t stand a chance.
Michigan: Coney hot dog
Meeting a Michiganian who isn’t immensely loyal to the Coney would be an oddity. The Coney hot dog is a year-round delight that involves a beef hot dog topped with a signature chili-like sauce, chopped onions, and yellow mustard.
Illinois: Horseshoe sandwich
Illinois has a lesser-known star hailing from its capital city of Springfield, and it’s built on Texas toast. A favorite indulgent lunch or late-night meal since its creation in 1928, it’s a hot, open-faced sandwich with a hamburger patty (or ham) and crispy fries drizzled with cheese sauce.
Wisconsin: Booyah
Although it sounds like something you’d exclaim in a card game, Booyah is actually a chicken and vegetable stew with Belgian roots, designed to feed the masses at everything from tailgate parties to festivals. Bone-in chicken serves as the base, with beef or pork and the cook’s choice of veggies; anything from carrots and potatoes to beans and onions.
(To truly experience Wisconsin, head to the supper club)
Minnesota: Tater tot hotdish
In Minnesota, crisp potato clouds are the staple in the state's most cherished comfort food: tater tot hotdish. Ground beef and canned or frozen vegetables, cooked with a can of cream of mushroom (or chicken) soup, are topped with neat rows of tater tots. Melted cheese is optional.
Iowa: The “Maid-Rite” loose-meat sandwich
Iowa's loose-meat sandwich is called the Maid-Rite after the original franchise. A bun hugs finely ground and seasoned beef, with diced onions, pickles, and mustard; Iowa’s version of a Sloppy Joe, without the tomato sauce.
Missouri: Barbecue burnt ends
Burnt ends are Missouri’s crown jewels, and a scraps-to-staple story. Lovingly dubbed “meat candy,” the origin story of burnt ends places them in Kansas City, at Arthur Bryant’s legendary barbecue joint. Drizzled with Kansas City’s signature sauce, containing hints of tomato and molasses, the result is equal parts tender and crispy.
Kansas: Barbecue meatballs
The Sunflower State’s culinary scene is also barbecue-heavy. Made with oatmeal or breadcrumbs, these beef meatballs are simple and comforting, with a homemade barbecue sauce that’s smoky and sweet.
Nebraska: Chili with cinnamon rolls
Nebraska is enthusiastic about chili with cinnamon rolls. The savory/sweet combination of a hot bowl of chili and a gooey cinnamon roll has been a thing since the late 1940s. The unexpected duo rose to fame in the school cafeteria lunch program, offering a filling but affordable midday meal.
South Dakota: Chislic
German-Russian immigrants introduced this “sheep on a stick” to the southeastern region of South Dakota. Originally made with cubes of lamb, it’s cooked quickly over high heat. Enjoy it the local way, paired with saltine crackers.
North Dakota: Knoephla soup
Meaning “little buttons,” Knoephla soup is a German-influenced recipe; an irresistible marriage of cream and homemade dumplings with a chicken broth base. Try a cup or bowl at Luna’s in Fargo for lunch, or Wurst Bier Hall, where you can sip a beer, too.
The Southwest
Oklahoma: Chili cornbread salad
Chili and cornbread are a dynamic duo in Oklahoma’s comfort “salad.” The Sooner State favors this stacked dish topped with ranch dressing on any occasion. Featuring green chili cornbread, beans, bacon, tomatoes, corn, peppers, black olives, avocados, and cheese, it’s sweet, spicy, and filling.
Texas: Chicken-fried steak with gravy
Chicken-fried steak with gravy originated in Texas thanks to German and Austrian immigrants. Veal was swapped for readily available beef and smothered in pepper gravy after frying. Its popularity spread from ranching towns to truck stops, diners, and cafes, and in 2011, the Texas State Legislature even designated a National Chicken-Fried Steak Day, each October.
New Mexico: Blue corn Christmas enchiladas
In New Mexico, Christmas is a celebrated sauce incorporating the official state vegetable: chile peppers. Red and green varieties unite in an unbeatable combination that’s rich, flavorful, smoky, and mild, with a smidge of heat. Blue corn Christmas enchiladas are the favorite vehicle for sauce, rooted in the region’s Indigenous culture.
Arizona: The Sonoran hot dog
The Sonoran hot dog is wrapped in bacon. If you order it “with the works,” you'll get a slew of toppings: canned mushrooms, beans, avocado puree, chopped tomato and onion, mayonnaise, and mustard. Its base is a bolillo (a split roll with a hint of sweetness). Cotija cheese and jalapeño are additional options.
The West
Colorado: Green chile chili
Colorado favors its spicy Pueblo chilies in both a sauce (used in everything from cheeseburgers and burritos to breakfast dishes) and in a standalone stew with pork, called green chile chili. It's made with tender pork, roasted green chiles, broth, jalapeño, onion, diced potatoes, and spices like cumin and paprika.
Utah: Funeral potatoes
The first bite of creamy potato and cheese will likely have you forgetting the morbid moniker of the Beehive State’s go-to comfort fare. Funeral potatoes are a dynamite medley casserole: hash browns, cream of chicken (or mushroom) soup, oodles of cheese, butter, sour cream, and crunchy cornflakes.
Wyoming: Bison burger
Wyoming's comfort food is a nod to its ranching culture. “Arguably, the most popular bison dish seen on menus across the state is a bison burger. Bison are symbolic to Wyoming and its people, honored through sacred traditions of the Eastern Shoshone and Northern Arapaho of the Wind River Indian Reservation,” says Hailey Stevens, public relations manager for the Wyoming Office of Tourism.
Idaho: Idaho nachos
Nachos built on potatoes—did we expect anything less from Idaho? Think melted cheese, bacon, tomatoes, green onions, and ranch dressing carpeting the crispy waffle fry base.
Montana: Beef pasty
Montana's savory beef pasty is a delight with significant historical and cultural ties. A portable pocket of beef, cubed potatoes, onion, salt, and pepper, housed in a flaky pastry, was brought to Montana via Cornish immigrants seeking work in the city’s booming copper mines. The filling, handheld pie was a lunchtime staple for many mine workers.
Nevada: Steggs
Steggs—or, steak and eggs—is a breakfast dish that locals enjoy all day (and night) long. Beloved as a post-gambling and partying treat, or for workers needing to refuel, Steggs became a casino staple in the 1950s and have stuck around for the long haul.
California: Burrito
To cover both north and south California, the Mission burrito (San Francisco) and the California burrito (San Diego) were chosen to represent the Golden State. Oversized and customizable, they’re a crowd-pleaser influenced by Mexican cuisine. What sets them apart? The California burrito features carne asada, French fries, and holds the beans, while the Mission uses a meat of choice, rice, and black or pinto beans.
Oregon: Marionberry pie
Oregon is home to a hybrid blackberry created from Olallie and Chehalem varieties. This treasured fruit appears seasonally in many local jams, pies, and desserts, but none is more widely loved than the marionberry pie. Locals will tell you the sweet, tangy filling paired with a melt-in-your-mouth, flaky crust carries fond memories of Pacific Northwest summers.
Washington: Smoked salmon chowder
Warm, locally sourced, and rich with smoky flavor and herbs, the inclusion of potatoes and bacon put this chowder over the top. Sample at Pike Place Chowder in the famed Seattle market, or the Northwest Salmon Smokehouse & Artisan Market in Chehalis.
Alaska: Candied smoked salmon
"In my house, we make salmon candy from strips of red (sockeye) salmon belly, cured with salt and a little brown sugar. We finish ours with birch syrup, and the result is something between jerky and candy,” says Kirsten Dixon, chef and co-owner of Tutka Bay Lodge.
Hawai’i: Loco Moco
Loco Moco is a hearty plate lunch originating in Hilo, intended to be easy, filling, and affordable. The hamburger patty, rice, and gravy, topped with a fried egg (often paired with macaroni salad), appease even the biggest appetites.
