50 Iconic American Foods That Define Each State (and Where to Find Them)

Across the country, every state has a signature bite that tells a story—some savory, some sweet, all unmistakably local. This collection brings together the dishes that shape regional pride, spark road-trip detours, and keep travelers coming back for one more taste. From beloved classics to quirky hometown favorites, here’s your guide to the iconic foods that define each state—and exactly where to track them down.

Our readers had plenty to say, sending in a wave of suggestions for the most iconic bites across the country. From humble roadside staples to legendary dishes with decades of history, we’ve tasted, traced, and traveled our way through America’s culinary landscape to bring you Only In Your State’s 50 Most Iconic Foods.

Choosing a single “best” dish from each state is bound to spark lively debate—and that’s half the fun. If your favorite didn’t make the cut, consider it an invitation to explore. Grab a friend, sample one, two, or all 50 of these must-try foods, and you may just discover your new go-to comfort classic. Come hungry—adventure awaits!

1. Alabama: White BBQ Sauce

Born in Decatur in 1925, this tangy, mayo-based sauce is Alabama’s smoky calling card. Bob Gibson whipped it up to keep his pit-smoked chicken juicy, and it quickly became a statewide staple. Today it’s splashed on everything from wings to pulled pork, proving that barbecue doesn’t have to be red to be legendary.

Try the white BBQ sauce in Alabama at Big Bob Gibson Bar-B-Q (known as the birthplace of white BBQ sauce), and Jim ‘N Nick’s Bar-B-Q, with locations throughout Alabama.

2. Alaska: Salmon

Alaska’s icy waters deliver some of the world’s most prized salmon, from buttery king to ruby-hued sockeye. Indigenous communities have relied on salmon for thousands of years, drying, smoking, and preserving it as a lifeline through harsh winters. Whether it’s grilled, cured, or fire-smoked on cedar planks, salmon is truly Alaska on a plate.

For iconic Alaskan salmon, many of the best places are seafood restaurants or fish markets rather than a single “state-dish restaurant.” A few notable spots include 10th & M Seafoods and Simon & Seaforts Saloon & Grill.

3. Arizona: Sonoran Hot Dog

A cultural mashup born in Hermosillo and perfected across Tucson and Phoenix, this bacon-wrapped hot dog is loaded with pinto beans, fresh salsa, jalapeño, and squiggles of mayo. It’s served in a pillowy bolillo bun and captures Arizona’s borderland flavors in one glorious, messy bite.

Want to try the perfect Sonoran hot dog? Check out El Güero Canelo in Tucson.

4. Arkansas: Fried Catfish

Crispy on the outside, tender inside, fried catfish has been a Southern staple for generations, especially along the Delta. With roots in regional fishing traditions and fish-fry gatherings, this dish is traditionally dredged in cornmeal and fried golden, served with hushpuppies and tartar sauce for the perfect Arkansas comfort meal.

You can find some of the best catfish at Lassis Inn, a true Arkansas staple.

5. California: Tacos/Burritos

California's taco culture is a flavor road trip all its own, shaped by Mexican heritage and the state’s agricultural bounty. From fish tacos in San Diego to mission-style creations in San Francisco, tacos here are fresh, diverse, and endlessly inventive—a handheld celebration of California’s culinary creativity.

Want some incredible California tacos? Stay south for Guerilla Tacos in LA or Tacos El Gordo in San Diego. Also, head north to La Taqueria in San Francisco.

6. Colorado: Rocky Mountain Oysters

Despite the name, these “oysters” come from the land, not the sea—they’re deep-fried bull testicles, a ranch-country tradition dating back to cattle-branding days. Originally cooked by cowboys to avoid waste, they’ve become a quirky Colorado rite of passage and a crunchy, surprisingly tender bar snack.

Ready to feast on these land oysters? Try Buckhorn Exchange in Denver, one of the oldest steakhouses in the state.

7. Connecticut: New Haven-Style Pizza

Locally called “apizza,” this coal-fired, thin-crusted marvel traces back to Frank Pepe, who brought his Neapolitan-style craft to New Haven in 1925. With its charred edges, chewy center, and famous white clam topping, it’s a pizza purist’s dream and a fierce point of Connecticut pride.

You can find some of the best "apizza" in Connecticut at the national treasure Frank Pepe Pizzeria Napoletana, Sally’s Apizza, and Modern Apizza, all with multiple locations.

8. Delaware: Scrapple

A humble but beloved breakfast classic, scrapple grew out of Pennsylvania Dutch frugality and has been on Delaware tables for generations. A mix of pork scraps, cornmeal, and spices, it’s sliced and pan-fried until crisp on the outside and soft on the inside. Locals swear by it with eggs—or even a drizzle of syrup.

Scrapple isn't fine dining at all, which means some of your favorite local diners have the best of the best. Try checking out Hellen’s Sausage House for a must-try scrapple sandwich.

9. Florida: Key Lime Pie

Bright, tart, and sunny as the Keys themselves, this pie dates to the late 1800s when condensed milk was a pantry essential in Florida’s heat. True Key limes give the filling its signature zing, and debates still rage over whether the crust should be graham cracker or pastry. Either way: Florida in every forkful.

The Keys are obviously where to find some of the best pie around. Make sure you stop at Kermit’s Key West Key Lime Shoppe in Key West (a true icon).

10. Georgia: Boiled Peanuts

Soft, salty, and a little addictive, boiled peanuts have deep roots in Southern agriculture. They gained popularity during the Civil War as an inexpensive, protein-packed snack and have remained a roadside staple ever since. Grab a warm, briny bag, and you’ve got Georgia’s unofficial welcome gift.

Sometimes the best boiled peanuts are found at roadside stands, farmers’ markets, and local produce shops. For a few hidden gem spots locals love, include Sam’s Package in the Savannah area and Sunrise Grocery in Blairsville. Also, spring through fall are the best times to look for roadside stands.

11. Hawaii: Spam Musubi

This island favorite layers grilled Spam on a block of rice, wrapped snugly in nori. Introduced during World War II, Spam became a pantry standby across the islands, eventually evolving into this portable, sushi-inspired snack. It’s salty, sweet, and a beloved bite of everyday Hawaii.

Ready to find the best Spam Musubi? Check out Musubi Cafe Iyasume, a popular chain around Oʻahu, various family-owned 7-Eleven stores, and Highway Inn in Waikiki.

12. Idaho: Finger Steaks

Born in Boise in the 1950s, finger steaks are essentially Idaho’s answer to chicken tenders—but made with seasoned, battered strips of steak. Deep-fried until crunchy and usually served with fry sauce, they’re a hearty, nostalgic bar-and-roadhouse favorite across the state.

When the itch for finger steaks hits, head on over to Famous Dave’s and Fork Restaurant in Boise.

13. Illinois: Italian Beef

Chicago’s iconic sandwich emerged during the Great Depression when thin-slicing beef and simmering it in seasoned jus stretched every precious ingredient. Today it’s piled high on a roll, dipped (or fully dunked) in rich gravy, and topped with sweet peppers or fiery giardiniera. It’s messy, meaty, and pure Illinois food lore.

For some legendary Italian beef sandwiches, visit Al’s Beef in Chicago, Portillo’s, and Mr. Beef & Italian Deli, near downtown Chicago.

14. Indiana: Breaded Pork Tenderloin Sandwich

Rumored to have originated at Nick's Kitchen in Huntington, this famous Hoosier State sandwich undoubtedly has German origins (likely inspired by schnitzel). The state loves its tenderloins so much that there's even a Tenderloin Lovers Trail, which divides tenderloin-serving establishments by region.

15. Iowa: Loose Meat Sandwich

Found only in the Midwest, Maid-Rite is an Iowan-born franchise famously known for its loose meat sandwiches. No, it's not a sloppy joe or a burger; it's entirely its own form of a meat sandwich. The original, which has been around since 1926, is pretty plain and simple, served on a bun with pickles, mustard, and onions.

16. Kansas: Bierocks

Kansas’ bierocks are hearty, hand-held comfort food with deep roots in the state’s immigrant history. Brought to the Great Plains by Volga German settlers in the late 1800s, these soft, yeasted buns are traditionally filled with seasoned ground beef, onions, and cabbage; simple ingredients that made sense for families working long hours on farms. Over time, Kansas embraced the bierock as its own, turning the humble stuffed roll into a beloved hometown staple found in bakeries, cafés, and church suppers across the state.

You'll find them at locations across the state, but M&M Bierock in Wichita is a fan favorite.

17. Kentucky: Hot Brown

Made famous by the historic Brown Hotel in Louisville, this open-faced sandwich is typically served with turkey, bacon, tomato, and Mornay sauce. It's the perfect anytime-of-day sandwich that always hits the spot.

Of course, trying the original recipe should be on anyone's foodie bucket list, but we've heard Ramsey's—with a few locations around Lexington—is a great low-key diner option.

18. Louisiana: Po' Boys

Louisiana isn't short on its iconic food; from beignets to crawfish, the French-Creole cuisine offers the palate a lot. Using a New Orleans French bread roll, po' boys feature fried seafood like shrimp, crawfish, fish, or oysters.

You'll likely find these sandwiches throughout the U.S., but some of the best are at Darrell's and Dempsey's in Baton Rouge.

19. Maine: Lobster Rolls

Lobster rolls are an obvious New England staple, but Maine is home to the freshest lobster meat you can find in the U.S. There are two ways to serve a lobster roll, warm and buttered or cold with mayo—the latter is what you'll order in Maine.

Kennebunkport is one of the most scenic spots to grab one, with Mabel's Lobster Claw, Allison's Restaurant, and Nunan's Lobster Hut among local favorites.

20. Maryland: Berger Cookie

Maryland’s Berger cookies are one of those regional food treasures that instantly win people over with their unapologetic decadence. Created by German immigrant Henry Berger in the 1800s, these cookies became a Baltimore staple thanks to their simple, but wildly indulgent, formula: a soft, cake-like vanilla cookie absolutely buried under a thick, fudgy cap of chocolate icing.

Check out DeBaufre Bakeries today if you're looking for some of the best.

21. Massachusetts: Boston Cream Pie

Created by a French chef at Boston's famous Parker House, Boston Cream Pie is really a cake, but since it was originally made in a pie tin, the word "pie" stuck in the name. Nowadays, you'll also find Boston Cream donuts—put on the map by the Massachusetts-founded chain, Dunkin' Donuts, of course.

22. Michigan: Olive Burger

Originating in the Grand Rapids area, the Michigan olive burger is a staple throughout local diners and American restaurants in the state. This quirky, crave-worthy creation features a juicy beef patty topped with a tangy mixture of chopped green olives and creamy mayo. It may sound unusual at first, but once you taste it, you'll see how perfectly it works. The salty bite of the olives cuts through the burger's richness, giving it a bright, briny pop that sets it apart from anything you’ll find elsewhere.

The Outsider pays homage to the alleged original olive burger, the Mr. Fabulous from Mr. Fables, with its own version called "The Fab."

23. Minnesota: Hotdish

Minnesota’s hot dish is the definition of cozy, Midwestern nostalgia, a one-pan wonder built for cold winters and big family tables. At its core, a hot dish is a baked casserole layered with a protein, a vegetable, a creamy binder (often a can of condensed soup), and a crispy topping like tater tots or crushed crackers. It became a staple in church basements and community gatherings in the early 20th century, when home cooks needed affordable meals that could feed a crowd with ease.

While popular at home, you'll find it on pub menus across the state. Also, make sure to check out Mason Jar Kitchen for an iconic hotdish take.

24. Mississippi: Comeback Sauce

You're likely familiar with this tasty condiment, named after "coming back for more," but did you know it has Southern roots, specifically in Jackson, Mississippi? Allegedly, the creators were Greek immigrants who served it at The Rotisserie as a house salad dressing in the 1920s. Now you'll find it as a dipping sauce for burgers, fries, and on sandwiches—thanks, Mississippi!

You can find some scrumptious spots serving comeback sauce throughout the state, but we recommend Mayflower Cafe in Jackson, with a signature comeback dressing that it bottles for guests to take home!

25. Missouri: Toasted Ravioli

While its original creator might be up for debate, one thing's for sure: toasted ravioli is a St. Louis staple, specifically in the Italian neighborhood, The Hill. The story goes... a chef accidentally dumped pasta into hot oil instead of boiling water, and the rest is history. Which chef? Well, that's hard to prove, but three long-standing restaurants—Charlie Gitto’s, Mama’s on The Hill, and Lombardo’s—claim the fame of first serving toasted ravioli. Thanks to its popularity, now you can get the fried dish throughout the U.S.

26. Montana: Huckleberry

As the official state fruit of Montana, you'll find huckleberries on many a menu, especially when in season. Think fudge, BBQ sauce, ice cream, shakes, waffles, pies, and more. Across the state, you'll find it in just about any sweet form that's possible to add the tart berry.

Check out these unique huckleberry shops in Montana to get your fix!

27. Nebraska: Runza

A warm, dough-wrapped pocket stuffed with seasoned beef, cabbage, and onions, the runza is Nebraska’s ultimate cold-weather comfort food. Brought to the Plains by Volga German immigrants, it became a staple thanks to its portability and hearty filling—the kind of meal that made sense for long days on farms and prairies. Soft, savory, and nostalgic, it’s a true Nebraska original.

Looking to get your Runza fix? Obviously, start with Runza Restaurant, but also swing by Don & Millie's in Lincoln, too.

28. Nevada: Basque Food

Nevada’s Basque traditions date back to 19th-century sheepherders from the Pyrenees who settled across the state. Boardinghouses served family-style meals that blended Old World flavors with Western ranch-country heartiness. Today, Basque restaurants are beloved for dishes like oxtail stew, lamb chops, paella, and hearty beans.

For an authentic taste of Basque cuisine, check out Louis’ Basque Corner in Reno and J.T. Basque Bar & Dining Room in Gardnerville.

29. New Hampshire: Maple Syrup

Vermonters, don't get too upset. While much of New England is home to maples prime for tree tapping, New Hampshire prides itself on its quality. Since it doesn't produce as much as some other states, it doesn't blend its syrups, so New Hampshire sugarhouses are single-origin. Maple Weekend in New Hampshire is a popular event every March, where you can visit sugarhouses throughout the state.

30. New Jersey: Taylor Ham/Pork Roll, Egg and Cheese

A Garden State breakfast battleground, this sandwich stars Taylor Ham (or “pork roll,” depending on which side of Jersey you’re on). Created in the mid-1800s by John Taylor of Trenton, this salty, savory meat pairs perfectly with a runny egg and melty cheese on a hard roll. It’s fast, filling, and fiercely defended by locals.

Senior Editor Marisa Roman grew up eating these iconic New Jersey sandwiches, whether at a local diner or nearby bagel spot. But for some spots with tons of local love, check out Bagel Nook in Roselle and Jim’s Deli in Clarks Summit.

31. New Mexico: Green Chile Cheeseburger

Nothing captures New Mexico’s fiery spirit like a green chile cheeseburger. The dish got its start at roadside stops in the mid-20th century when cooks began piling roasted Hatch green chiles on juicy beef patties. The result? Smoky heat, melty cheese, and a distinctly New Mexican punch that can’t be replicated anywhere else.

Try some of the best green chile cheeseburgers in the state at Santa Fe Bite in Santa Fe and Laguna Burger near Albuquerque.

32. New York: NY-Style Pizza

The classic New York slice dates back to Italian immigrants in the early 1900s who brought coal-fired ovens and Neapolitan techniques to the city. Thin, foldable, and topped with just the right ratio of sauce to cheese, it’s a grab-and-go masterpiece that defines everyday eating in the Big Apple.

You can find great NYC pizza everywhere, but for some tried and true spots, check out Joe’s Pizza in Manhattan and Di Fara Pizza in Brooklyn.

33. North Carolina: Sonker

Sonker, similar to a fruit cobbler, is a staple in Surry County, North Carolina. Miss Angels Heavenly Pies in Mount Airy is a must for sonker. It was one of the founding members of the Surry Sonker Trail made with fresh fruit from the founder's orchard. Other notable spots include Anchored Sweet Treats and Savory Eats, which serve up a family-made recipe, and Harvest Grill, which offers a more upscale take on the local delicacy. P.S. Fans of the dish shouldn't miss the Sonker Festival, held every October.

34. North Dakota: Knoephla Soup

North Dakota’s unofficial comfort dish, knoephla soup, reflects the German-Russian heritage that shaped so much of the state’s cuisine. Loaded with creamy broth, potatoes, and chewy little dumplings, it’s the kind of warm, stick-to-your-ribs meal that makes long winters feel a little friendlier.

For a taste of this homestyle comfort food, visit Jack's Family Restaurant, a true staple in Dickinson.

35. Ohio: Goetta

A Cincinnati specialty born from the region’s German immigrants, goetta mixes pork, beef, onions, and steel-cut oats into a hearty breakfast loaf. Pan-fried until crispy outside and tender inside, it was originally designed to stretch ingredients—but it stuck around because it’s downright delicious. Today, it’s beloved on breakfast plates and in creative brunch dishes across southwest Ohio.

The best places to check out this iconic Ohio food start with Glier's Goettafest, the ultimate statewide event, and Hathaway’s Diner in Cincinnati.

36. Oklahoma: Chicken-Fried Steak

This hearty Oklahoma classic, a tenderized beef steak battered like fried chicken and smothered in creamy gravy, has long been the pride of state diners and roadhouses. Rooted in Southern and German cooking, it’s the kind of stick-to-your-bones comfort meal that feels right at home on the Great Plains.

Try some of the best chicken-fried steak at places like Cheever’s Café in Oklahoma City, Red B Restaurant in Idabel, and Kendall's Restaurant in Noble.

37. Oregon: Hazelnuts

Oregon grows the vast majority of America’s hazelnuts, a tradition that began when early European settlers discovered the Willamette Valley’s ideal climate for orchards. Today, the state celebrates the nut in everything from candies and pastries to salads and craft liqueurs. Earthy, buttery, and wonderfully versatile, Oregon hazelnuts are an agricultural treasure.

For chocolate-covered hazelnuts, visit Pacific Hazelnut Candy Factory in Aurora. For hazelnut goods and seasonal treats, check out E.Z. Orchards Farm Market in Salem.

38. Pennsylvania: Shoofly Pie

A classic Amish dessert from Pennsylvania Dutch country, shoofly pie features a molasses-rich filling topped with a sweet crumb layer. Originally baked without eggs so it would keep well, its nickname comes from the need to “shoo” flies away from the cooling pies. Sticky, gooey, and deeply comforting, it’s a taste of farm-country heritage.

For some delicious shoofly pie goodness, visit Dutch Haven in Ronks, and Good ’N Plenty Restaurant in Smoketown.

39. Rhode Island: Stuffed Clams

Stuffed clams, or "stuffies," are a Rhode Island staple every summer. The quahog clams are stuffed with bread crumbs, minced clams, onions, peppers, and sometimes chorizo. The Portuguese-influenced dish is best served beachside at any of the state's famous markets or clam shacks.

You can find the best stuffies in the state at Red Bridge Tavern in East Providence.

40. South Carolina: Low Country Boil

South Carolina’s Low Country Boils are comforting and casual; a blend of sausage, shrimp, corn, and potatoes, simmered low and slow in a broth filled with flavor (and lots of Old Bay seasoning). A communal, “feed a crowd” kind of dish that originated in South Carolina’s coastal “low country,” a boil is often served dumped atop a newspaper-topped picnic table, utensils optional. 

Many places in South Carolina do this dish justice, but Hyman’s is a state favorite, and its take features all the usual suspects plus crawfish and mussels; add snow crab for an additional $10 if you want to level up this delicious dish!

41. South Dakota: Chislic

Whether you love it or hate it, chislic is a South Dakota dish that’s as polarizing as it is unique. This German-Russian dish was brought to South Dakota by immigrant John Hoellwarth in the 1870s and is traditionally made with skewered beef, lamb, venison, or buffalo and served with a side of salt (and perhaps garlic) and saltine crackers.

Chislic is widely considered South Dakota's official state food, and while many restaurants serve this interesting dish, Mad Mary's Steakhouse in Pierre, South Dakota, is an overwhelming fan favorite. There is also a Chislic Festival that takes place every year.

42. Tennessee: Nashville Hot Chicken

Tennessee is known for many things (BBQ, certainly), but the Nashville Hot Chicken sandwich is equally iconic. And what’s not to love about a hunk of perfectly seasoned fried chicken drizzled (or doused) with a spicy-sweet spot, served on a soft bun and topped with something fermented to cut the spice: pickles or slaw, perhaps. 

Prince’s Hot Chicken is, of course, our pick for the most iconic in Tennessee; this Nashville restaurant is credited with creating the city’s iconic sandwich in the 1930s. If you can’t take the heat, Prince’s Hot Chicken offers its Nashville Hot Chicken sandwich in a variety of spice levels, from super mild (or even plain) to XXX hot.

43. Texas: Tex Mex

A food that’s quintessentially Texas, Tex-Mex is a culinary creation that’s the American Melting Pot at its best—and most delicious. Tex-Mex is an unabashedly Texas creation that's a homage to our neighbors to the South, but with Texas-sized flavor. Derived from the culinary creations of the Tejano people of Texas, this Lone Star State dish is a true flavor fiesta.

In Austin, Texas, Matt’s El Rancho was established in 1952 in the city's old South Lamar neighborhood and today is known as Austin’s oldest Tex-Mex restaurant. Enjoy scratch-made tortillas, certified Angus beef fajitas, and margaritas (arguably the best in town) made with fresh-squeezed lime juice.

44. Utah: Funeral Potatoes

If you’re not from Utah, the idea of “funeral potatoes” might seem less than appealing. But just as you can’t judge a book by its cover, neither can you judge a dish by its name. Funeral potatoes. A cheesy, spud-forward casserole served after gatherings (and, yes, funerals), funeral potatoes are also known for its connection to the Church of Jesus Christ of Latter-day Saints, a Christian denomination based in Salt Lake City, Utah.

Funerals aside, the best place to fill your craving for funeral potatoes in Utah is 5 Star BBQ Company, and while there are many things on the menu at this BBQ joint, the fried funeral potatoes are a must-try (must-fry). Served in small, tot-like bites, 5 Star’s funeral potatoes are rolled in cornflakes and fried, and we recommend dipping them in the restaurant’s fry sauce (another Utah icon).

45. Vermont: Apple Crisp

Vermont is known for its fall experience, which includes, of course, numerous apple orchards and cider mills that make everything from fresh cider to apple cider donuts. An apple crisp, however, might just be the best apple dish in Vermont—who can resist caramelized apples topped with a buttery, sweet crumble? Especially if it’s the apple crisp from Cold Hollow, a family-owned cidery that’s been pressing A+ apple cider since 1974. Pro tip: order Cold Hollow’s delicious crisp in a jar and elevate your home-baked apple crisp to an 11.

46. Virginia: Blue Crab

Virginia seafood is wholly underrated to outsiders, but Virginians know how delicious the seafood from their shoreline truly is. Blue crab is the state’s specialty; a colorful crustacean known for its sweet and delicate flavor. 

For the best blue crab in Virginia, head to Wicker’s Crab Pot Seafood, a family-owned restaurant for over 60 years; owner Ray Wicker Jr has been working the waters of the Chesapeake Bay and its tributaries for over 30 years, and the blue crab on the menu is impossibly succulent.

47. Washington: Cherry Pie

There’s no cherries like Washington cherries, and if you’re a pie person, this PNW state’s got you covered. The beauty of a cherry pie is its simplicity and straightforward flavors: buttery crust, juicy berries… that’s it. 

Tip Top Pie Shop, while known for its savory pies, caught the attention of one of our editors on a recent trip to Seattle. The bakery’s location at the Space Needle was adorable, and the aroma of fresh pie beckoned on a drizzly day in late fall. The cherry pie warmed her hands (and belly), especially after waiting in a very long line—worth it, according to her 14-year-old and everyone else in line.

48. West Virginia: Pepperoni Roll

Pepperoni Rolls are a West Virginia icon born out of necessity: coal miners needed a portable, hearty lunch that didn’t require refrigeration and would fuel a day of hard labor. A soft-baked roll stuffed with pepperoni and sometimes (but not always) cheese, today, pepperoni rolls are the official state food of West Virginia, and Julia's Original Pepperoni Rolls are a fan favorite. 

Grab these delicacies from Chico Bakery in Morgantown; the bakery still uses Julia’s 1925 recipe and sells three varieties: hot pepper cheese, double-stuffed, and cheese. Not from West Virginia? Order the full trio of Julia's pepperoni rolls to bake at home!

49. Wisconsin: Limburger Cheese/Sandwich

There’s cheese, and there’s Limburger cheese, and while the former is often described as funky, the latter is decidedly foul (this is the cheese that some say smells like an old sock). In a state known for dairy, Limburger cheese, and its namesake sandwich, it is iconic in the most memorable ways, and no restaurant does it better than Baumgartner's Cheese Store & Tavern.

The Limburger Sandwich from this Wisconsin tavern features a thick slab of the eponymous cheese sandwiched between rye bread, stoneground horseradish mustard, and red onions, "always served at room temperature," co-owner Chris Soukuphe adds.

50. Wyoming: Chili

Every state (and fire department) has its own version of chili, but Wyoming chili just hits different. The state’s spin on this savory stew generally includes ground beef, pinto beans, and a variety of spices like cumin and garlic—simple, satisfying, and the cure-all for pretty much any ailment.

While there are lots of places to get a good bowl of chili in Wyoming, locals and food critics call the eponymous chili from Chugwater Soda Fountain the best in the state—a mild red chili with beef and red beans that’s hearty and heartwarming.

How We Selected Winners

When curating the most iconic foods in every state, we considered more than just buzz. Popularity, reviews, awards, and, of course, reader nominations revealed what locals and experts value. While choosing the restaurants to feature, we looked at quality ingredients, flavors, and freshness. We also factored in accessibility, inclusivity, affordability, hours, and overall value. Finally, we highlighted innovation and creativity, rewarding spots that deliver something distinctive while honoring their iconic plates' roots.

So if you want to have a say in the next list of Only In Your State's 50 Best, check out our nomination form. Up next: sandwiches!