Have you tried any?

An all-American foodie road trip: from clam chowder to cheese curds

One of the best parts of a classic American road trip, beyond the scenery, is the food. Our cuisine isn’t one single tradition but a magnificent mix of regional specialties shaped by local ingredients, history, and cultural influences. The following 12 local favorites are famous for good reasons, and travelers passing through will do themselves a huge favor by trying them out.

Slow-smoked for 12 to 18 hours over wood, Texas brisket is the heart of the Lone Star State’s barbecue tradition. The meat is typically seasoned simply with salt and pepper, letting the smoke and beef flavor shine through.

What makes it special is the technique: low heat, long cooking, and careful slicing. In cities like Austin, brisket isn’t just food, it's a ritual, often served on butcher paper with classic sides like beans and coleslaw.

Vastly different than a New York-style slice, Chicago deep-dish features a thick, buttery cornmeal-heavy crust filled with layers of cheese, toppings, and chunky tomato sauce on top.

Created in the 1940s, it’s more like a savory pie than a slice. One serving is hearty enough to fill you up, making it a must-try comfort food in the Windy City.

A departure from the tomato-based Manhattan Clam Chowder, this chowder is creamy, rich, and packed with clams, potatoes, and onions, and is a staple of New England.

Its roots trace back to early coastal communities that relied on seafood. Served hot, sometimes in a bread bowl, it’s especially popular in chilly weather and seaside towns.

Crispy on the outside and juicy inside, Southern fried chicken is one of America’s most famous comfort foods.

It reflects a blend of culinary traditions, including African and European influences. Typically seasoned and fried to golden perfection, it’s often paired with biscuits, gravy, and mashed potatoes.

Gumbo is a flavorful stew that blends French, African, and Native American influences. It usually includes seafood or meat, okra, and a dark roux.

Served over rice, it’s deeply tied to Louisiana’s Creole and Cajun cultures. Every family has its own version, making each house meal a bit different.

This iconic sandwich features thinly sliced beef, melted cheese, and often onions, sometimes peppers, all packed into a soft roll.

Born in Philadelphia, it’s a street food classic. Locals even debate the "correct" way to order it, focusing on details like the type of cheese, the presence of onion, and the order process, making the experience part of the fun.

Tangy, sweet, and refreshing, key lime pie is made with the juice of small, aromatic key limes native to Florida.

Traditionally set in a graham cracker crust and topped with whipped cream or meringue, it’s the perfect dessert in warm coastal climates.

Kansas City is known for its barbecue style: sweet, smoky, and slathered in thick sauce. Ribs are a standout favorite.

Unlike Texas brisket, the focus here is on bold sauces. The result is tender, flavorful ribs that fall right off the bone.

First served in Buffalo, New York, these spicy chicken wings are coated in a tangy hot sauce and often paired with cooling celery and blue cheese dressing.

They’ve become a nationwide favorite, especially during sports events. The balance of heat and flavor makes them hard to resist.

Fry bread is a Native American staple, made from simple dough fried until golden and puffy.

It can be served with honey or savory as a base for toppings like meat and beans. Its history is deeply tied to Native American culture.

Fresh cheese curds are known for their mild flavor and signature "squeak" when bitten. In Wisconsin, they’re often deep-fried for extra flavor.

Their origin is linked to the state’s strong dairy heritage, and are a beloved snack at fairs, restaurants, and roadside stops.

In the Pacific Northwest, locally caught salmon is a cornerstone of local cuisine, often grilled, smoked, or cedar-planked.

The region’s rivers and coastline provide some of the freshest fish in the country. This dish also reflects long-standing Native American fishing traditions.