50 American Foods You Must Try by 50

50 Foods Americans Can’t Get Enough Of
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Imagine the following: You see a commercial about this new, eccentric food. They feel sinking on the couch and ask themselves: "What is spiraling zucchini at all?". They turn off the power and let your mind remember all the popular traditional foods you enjoyed as a kid, like burgers, macaroni and cheese and BBQ ribs. If you are only pleased with the sound of this description, this main list of classic American foods is the challenge you were looking for. You can just as well add them now to your list of buckets of food!

The team of Eat that, not that! has put together 50 esteemed American foods that everyone loves from coast to coast, along with a fascinating history about each one. (Granted, not every food comes from America, but we see it as American staple food!)

Below are the 50 American foods that everyone really loves!

Hot dog bun ketchup Shutterstock

"Take me out to the ballgame!" We start this list with the signature food of America's favorite pastime. It is no wonder that there is a brand of hotdogs called Ballpark. The Hot Dog gets its name from a cartoonist for German: New York Journal 1901 Tad Dorgan called. He hastily outlined the scene on New York's Polo grounds, where sellers are shooting hot dogs out of hot water tanks and shouting, "They're burning hot!" These hotdogs were made from sausage, however. Today's hot dogs can be made from a variety of different meats.

Mac and cheese on plate Shutterstock

You can go to an elegant restaurant and dine in a decadent bowl of creamy artisan cheese and handmade pasta, or prepare a classic Kraft Mac and cheese at home. No matter how or where you eat it, many Americans love a sticky bowl of mac and cheese. While his exactly origin is difficult to identify, the earliest known recipe for macaroni and cheese was written in 1769 Smithsonian, Thomas Jefferson is said to have introduced it in the US. Abroad, in France, he was inspired by the pasta dishes offered there and brought along a few recipes and a pasta machine. In 1802, the late president served the dish at a national dinner.

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USDA claims that over 90 million acres of land are used to grow corn. Impressive! Maize flour is the main ingredient of the bread and goes well with meat, salad and stew. It's the perfect complement to heartier foods.

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The Corn Dog's creation is recognized by the brothers Fletcher, Carl and Neil, who introduced Fletcher's Corny Dog in 1942 at the State Fair of Texas. This made the perfect combination of cornbread and hot dog an icon in American history.

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Buffalo Chicken Wings are a delicious addition to the day's pub-eating, and the first wings were introduced by a family-owned business called Anchor Bar in Buffalo, New York.

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No wonder this cake is a hit among Americans: Buttery, flaky, homemade pie crust is made from warm baked apples, all hung in a sticky, sugary cinnamon syrup. 1902 became an editor for The New York Times said, "Pie is the American synonym for wealth. Pie is the hero's food. No cake eater can be permanently defeated. "

Despite this homage to the dessert, the apple pie did not come from the US. The first apple pie was made in England in the 14th century. The term "as American as apple pie" became an everyday term in the 1940s when the US entered World War II and men reluctantly answered journalists' questions as to why they were ready to go to war "for mother and apple pie" to draw.

Chili in the pot Shutterstock

If you need to cleanse your sinuses, this spicy bean and meat combination is just right for you, as it certainly contains some heat. It is said to have been built in 1893 at the San Antonio Chili booth at the World's Fair in Chicago. At the beginning of the 20th century, chili joints appeared everywhere in Texas and swept across the West in the 1920s. It was not only incredibly tasty, it was cheap too – which was beneficial during the Great Depression. That's a reason to think! If you conjure up a warm bowl of hearty chili recipes, look at 20 Delicious Chili Recipes.

Grilled cheese sandwich Shutterstock

Grilled cheese can just be the biggest thing since sliced ​​bread. Otto Frederick Rohwedder introduced the USA to slicing bread in 1928 with his bread slicer. About 12 years ago, James L. Kraft patented processed cheese. During the Great Depression, roasted cheese sandwiches with tomato soup were a cheap meal for a house full of kids.

Tater Tots Shutterstock

Did you know that Americans consume more than 70 million pounds of tigers per year? The dead man was created in 1953 thanks to F. Nephi Grigg of Ore-Ida. Whether you eat it as a side dish or as a base for a casserole – Tater Tots are an American classic.

lobster rolls Shutterstock

For many, lobster is a luxury item with some fresh catches that cost over $ 20 a pound. However, it was the exact opposite in the 1600s and 1700s. Loud SmithsonianLobster was considered a sea bug and was considered food that only the lower classes and the prisoners should enjoy. Lobster was even used as a fertilizer, if you can believe that. It was not until the 1800s that prices for lobsters – and the tendency to eat them – increased.

California Roll Shutterstock

The California Roll has a controversial origin. Apparently, three different chefs claim to have created the role: Ichiro Mashita from Los Angeles, Ken Seusa from Los Angeles and Hidekazu Tojo from Canada. Who created it first, was widely known in the US in the 1980s.

Cheese burger Shutterstock

Burger may be one of the most popular staple foods in America. Fast food restaurants like McDonald's, In and Out, Sonic, Wendy's and many more have their own glorified cheeseburger's rendition. This explains why it has become such an icon on the American menu. And nothing brings people together like a burger flipping grill in the backyard.

Baked Alaska Shutterstock

On March 30, 1867, the US bought Alaska for two cents a day from Russia and cost a total of $ 7.2 million. To celebrate the day, chef Charles Ranhofer of Delmonico in New York created the igloo-shaped sponge cake, which contains several layers of ice and is covered with fluffy, roasted meringue.

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Gumbo is a favorite from Louisiana, and the first pot Gumbo is served at a governor's reception in New Orleans. Most variations include either seafood, chicken, sausage, and some vegetables and herbs. Next time you're in New Orleans, be sure to try a steaming bowl of this long-lasting southern delicacy!

Grits with butter Shutterstock

Groats were first popularized by Native Americans who grind the corn to cornmeal, from which they then made mush.

spareribs Shutterstock

Did you know that there are several types of ribs whose names are dedicated to the city in which they were first produced? For example, there are the Memphis ribs, which are best cooked over medium heat and over charcoal. There is also a St. Louis-style rib that takes its name from the way it was cut. The meat is actually pulled off the cartilage, rib tips and sternum, which makes them look like little rectangles.

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Put some butter or teriyaki sauce on a salmon fillet and combine with a side dish of potatoes and fried broccoli for a delicious dinner.

Reuben sandwich side view Shutterstock

This classic, juicy sandwich contains a generous portion of corned beef and sauerkraut topped with a melted slice of Swiss cheese and rubbed together by two thick pieces of rye bread.

Key Lime Pie Shutterstock

Did you know that the Key Lime Pie may not have been invented in Key West? In fact, the first recipe for the cake was written in 1931 in a Borden test kitchen in New York City.

pot roast Shutterstock

Pot roast is pretty easy; All it's made of is tanned meat with vegetables. This technique found its way into cookbooks in the late 19th century, but stewing (slow cooking in liquids) has been around for centuries.

Cobb salad against blue background Shutterstock

Bob Cobb, the owner of the now closed Brown Derby restaurant in Hollywood in 1937, rummaged in his kitchen for a late snack. The ingredients that appear in the Cobb Salad we see today reflect what he has thrown together to satisfy his midnight nibbles.

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Similar to the Cobb Salad, Jambalaya was made on a whim. As historians said, a traveler arrived at a New Orleans inn a few hours after dinner, but the inn's cook threw something together for the exhausted man to enjoy. And so the dish was made of chicken, sausage and / or seafood with various Creole spices, rice, peppers, onions and garlic.

Biscuits and gravy Shutterstock

This dynamic duo is the definition for southern food. There is meat, a thick and creamy sauce and a plush biscuit on a plate. What do you want more?

onion rings Shutterstock

Ah, the onion ring – a classic substitute for French fries. The earliest recipe strangely dates back to 1802 with John Molland's cookbook, The art of cooking made easy and refined, His recipe featured fried onions with parmesan cheese. The next recipe did not follow until 1910 Middletown, New Daily Times, It's interesting how such a popular side dish today took over a century to gain popularity from the start!

Chicago style deep dish pizza Shutterstock

Believe it or not, the Chicago Deep Dish Pizza was created to cope with the economic changes of World War II. The ingredients for the pizza dough – wheat flour, corn oil, salt and yeast – were not among the rationed foods. And so the deep judgment was born.

banana split Shutterstock

There is a lot of discussion about who exactly made the first banana split. The century-old question, whether it was David Strickler of Pennsylvania or E.R. Hazard of Ohio, who actually brought this classic sundae to the world first, is still unclear. Whether you are Pro Penn or Ohio, the recipe remains the same.

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If you think about it, this is a very basic recipe, but its origin is actually not that easy to discover. Perhaps the most promising backstory is that the sandwich is apparently named after the name Chicago Tribune Writer Bert L. Taylor (also known as "BLT") in 1941.

Peanut Butter Jelly Sandwich Shutterstock

Peanut butter became a hit at the 1904 St. Louis World's Fair, but the first mention of a PB & J sandwich did not appear until the 1940s, when the US sandwich really gained in popularity.

CONNECTED: The easy way to healthier foods.

Philly cheesesteak Shutterstock

A hot dog seller in South Philadelphia named Pat Olivieri spontaneously made the decision to throw a slice of beef on the grill one day. A taxi driver reportedly heard only a hint of the aroma and asked if he could have a steak sandwich. Within days, taxi drivers from all over the city came to Oliveri to get his steak Sammies.

jerky beef squares Shutterstock

The group of people first approved for the preparation of beef jerky was torn between Indians thousands of years ago and an ancient Inca strain called Quechua in the 16th century. Nonetheless, as Europeans began to migrate to North America, popularity increased as traders and explorers considered it a great way to get a fair amount of protein during their travels.

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The birth of meatloaf dates back to the 5th century in Europe, but achieved its American status during the Industrial Revolution when the meat grinder was invented. Even during the Great Depression, it proved to be an economically viable meal for families.

crab cakes Shutterstock

In the late 19th century, only the coastal inhabitants enjoyed crab cakes, but today crab meat is transported to all in the US. Crab meat, eggs, breadcrumbs, milk and spices are the main ingredients of this tasty dish.

Chicken and waffles Shutterstock

This trendy dish has origins dating back to the 1930s. The dynamic duo of crispy, fried chicken and fluffy waffles with a dash of maple syrup was a typical dish at the Wells Supper Club in Harlem, New York. It's not a traditional breakfast, but the combination of hearty and sweet is simply unbeatable.

roast turkey Shutterstock

Abraham Lincoln declared the Thanksgiving Day 1863 National holiday and nowadays no T-Day is complete without a turkey!

devilish eggs Shutterstock

Devil eggs definitely have no roots in the US. The first mention of the court took place 61 v. Chr. In a Roman satirical fiction titled "Satyricon". Regardless of their origin, there is no question that devilish eggs are a popular appetizer in the United States today.

s & # 39; mores Shutterstock

The first came in 1927, when a recipe for "a few customs" debuted in the magazine Going up and down with the girl scouts, Samoas and customs – the Girl Scouts of America have really given us so much kindness.

shell soup Shutterstock

Any gourmets will love a heavier, cream-based soup like lobster bisque or clam chowder. Mussel soup was first served in the USA in 1836 at Boston's Ye Olde Union Oyster House – the country's oldest restaurant. With juicy pieces of mussel, butter and cream you will feel after half an hour tired small bowl of this rich chowder!

potato salad Shutterstock

The origin of the potato salad goes back to Spanish explorers, who brought the court to Europe in the 16th century. However, the more Americanized version of the recipe reflects how the Germans have adapted the recipe. However, it was important that potato salad be a part of this article as it is a popular supplement for picnics, family reunions, graduation parties, tailgates and many other informal and entertaining events. When was the last time you had a barbecue in the garden or on a picnic?

Coleslaw salad Shutterstock

Like potato salad, coleslaw was not first invented by Americans, but by the Dutch. The word coleslaw is derived from the Dutch word koolsla, which means coleslaw. Nowadays it is often served with sandwiches and burgers and has simply become a summer barbecue staple.

po boy Shutterstock

If you hear po & # 39; boy, does your mind immediately think of fried shrimp? Oddly enough, the first butt boy consisted of beef roast doused with sauce. The word boy came from "poor boy," which caught on restaurant owners and brothers, Clovis and Benjamin Martin, in 1929. They created the sandwich so they could feed those on strike Crying up the kitchen, "Here comes another poor boy!"

Corn on the cobb Shutterstock

One of the best foods to chomp on at a state fair or festival is a juicy, crisp, and sweet corn on the cob. The origin of corn dates back about 9,000 years ago, where it first cultivated in Southern Mexico and Central America. Today, it is a must-have treat for Americans, especially during the summer BBQ days.

tuna melt Shutterstock

Irma Rombauer in her cookbook, 1903, but it was not until post-WWII that it was tuna fish sandwiches popped up. Joy of Cooking, in 1946. On page 30, you can see the recipe for "Tuna Fish Sandwiches with Cheese," which entailed broiling an open-faced tuna sandwich with tomatoes and grated cheese.

fried cheese curds Shutterstock

The year was 1840 when Wisconsin started producing copious amounts of cheese, and there were 2,800 cheese factories within the state by the 1920s! Wisconsin pumps out over 2 billion pounds of cheese per year, so it's not surprising that it's originated in which cheese curds. You can think of the cheese curd as premature cheese, because unlike most varieties, it is not recommended to eat after it has aged. It's best to eat this bite-sized nub fresh; it lets out a little squeak after your teeth have sunken into it, too! Of course, the cheese curd gains a bit more character.

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The cobbler is essentially an adaptation of the steamed puddings that the British adored but can only be made with. They were made at home, but could not find all the same ingredients. They became a hit dessert in the late 19th century, and cobblers are still at American fave.

Sloppy Joe Shutterstock

The Sloppy Joe actually had quite a few original stories, with three different places claiming ownership for the recipe and name, according to Blue Apron.

First, there's a bar in Havana, Cuba called Sloppy Joe's that argues their loose meat sandwiches were the first in the 1920s. Ernest Hemingway visited the Prohibition Earl, and found it to be a key West bar owner to change his name to Sloppy Joe's Bar in reference to the original. Now, the Hemingway favorite location claims they were the ones who Americanized the sandwich.

And yet, another (and widely accepted) claim comes out of Sioux City, Iowa's Ye Olde Tavern. That story says it was a man named Dave Higgin who created the sandwich there in 1924.

Modern red velvet cake Shutterstock

The red velvet cake gets its origins from Victorian Era's velvet cake and it's said that after the owners of the Adams Extract company out of Texas ate a velvet cake at the Waldorf-Astoria in New York City, they were inspired to replicate the recipe using their own products. And it was in the 1940s that the adams extract printed a red velvet cake recipe, which was a velvet cocoa cake with food coloring.

chili dog Shutterstock

This kid has a special history. The Coney has gained popularity throughout the eastern United States. by both Greek and Macedonian immigrants in the 1900s and 1910s. These dogs are smothered in tangy chili, onions, and mustard.

Baked beans Shutterstock

Naked American roots, originally being cooked with fat and maple syrup.

home frieze Shutterstock

Cubed, fried, and seasoned to utter perfection, these breakfast potatoes remain a classic across the country.

Bacon, eggs, & pancakes Shutterstock

Interestingly enough, bacon and eggs were considered the "American Breakfast" in the 1920s after Sigmund Freud's nephew helped the Beech-Nut Packing Company increase consumer demand for bacon. He turned to the company's internal doctor, asking if he was happy, who then asked to confirm the hypothesis. This newfound "study" inspired Americans to eat a heavy morning meal to kick-start their day, and it's no doubt that pancakes became the pair's trusty sidekick shortly after.

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