Top 10 Best Southern United States Dishes and Foods | Best American Food

It doesn't matter what state you're from, if you're an American, comfort food almost always equals southern food. Fried, stewed, slow roasted, or smoked, these are the dishes that hit you at your core, that wrap you up like a bear hug from mom, that taste as cliche as it sounds, like home. Today, states in the southern US have some of the best, tastiest, and most buttery dishes throughout the country. You're on the Best American Food channel, and this is a selection of the 10 Number 10. Fried Green Tomatoes, and Fried Okra. Fried green tomatoes are a staple of southern United States. The dish is made with firm, unripe, and tangy green tomatoes, that are sliced, dipped in seasoned cornmeal, then deep fried. Ideally, the tomatoes should have a crunchy crust and a succulent interior after the deep frying. Fried green tomatoes are typically served as an appetizer or a side dish, and sometimes even as a mid-afternoon snack. They can also be used as an ingredient for sandwiches, such as the fried green tomato po'boy. A popular side dish called fried okra, is a must-have at any southern festivity, and almost every southern cook has a favorite recipe. Okra is usually coated with cornmeal or flour, and shallow fried in oil. It is sometimes served with ranch dressing, used for dipping the fried okra in it. Number 9. Biscuits and Gravy. A popular breakfast dish throughout the United States of America, especially in the southern parts of the country, biscuits and gravy consists of tender dough biscuits that are covered in a thick gravy, usually made from the drippings of pork sausages, flour, and milk. The dish originated in the South just after the Revolutionary War, before the United States was even a country. It's easy to see why biscuits and gravy is so loved, it illustrates the southern theme of a simple life and brings the familiarity, and nostalgia of a traditional family breakfast. Number 8. Fried Catfish, and Shrimp and Grits. Fish and seafood dishes are a favorite treat among southerners, and below we'll consider two of the most iconic ones. Fried catfish or southern fried catfish, is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk, and then rolled in cornmeal mixture before they are deep fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside, while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and sometimes fried pickles. This beloved southern fish dish is available in numerous fish fry eateries in the South. What started as a simple fisherman's dish made with shrimp cooked in bacon grease, then served over creamy grits, is today a cult southern dish. Today, there are numerous variations of the dish found throughout the South, with added hot spices, barbecue sauces, tomatoes, and fried eggs. The dish is so popular that each September, there is the annual Shrimp and Grits Festival held on Jekyll Island in Georgia. 7. Chicken Fried Steak One of the staples of the southern U.S. cuisine called chicken fried steak contains no chicken at all, contrary to what one might think upon seeing the name of the dish. It consists of a thin, breaded, and fried cut of beef, that is traditionally served with a side of mashed potatoes, and drizzled with cream gravy. The dish got its name due to the fact that the method of preparation is very similar to that of fried chicken. In the old days, the cut of beef was inexpensive and tough, usually round steak, but today many restaurants use more expensive cuts such as tenderloin and ribeye. What started as making use of meat of questionable quality, evolved into a unique southern delicacy, a perfect combination of meat, grease, and batter. 6. Chili Con Carne Although some may think that chili con carne is an authentic Mexican dish, it is actually an original American dish, made only in a few places in Mexico in order to cater to the tourists. Chili con carne, or just chili, is a meat-based stew consisting of finely chopped beef, hot chilies, seasonings, and water, although the ingredients that go in a chili are a subject of endless debates. Purists insist that there are no tomatoes or beans in a real chili, although many others beg to differ. Today, this southern dish is a wildly popular dish throughout America, with variations such as Tex-Mex, New Mexico, and Cincinnati Chili. 5. Pecan Pie and Sweet Potato Pie Next we have two of the South's most popular desserts. One of the hallmarks of traditional southern cuisine is the classic pecan pie. It consists of a thin pastry crust that is topped with a mixture of eggs, butter, flour, a sweetener such as brown sugar, syrup, or molasses, and a handful of halved or chopped pecans. When baked, pecan pie should have the consistency of a thick, silky custard with a pronounced caramel taste. When it initially appeared in written form at the end of the 19th century, it was mostly associated with the American South, but today it represents an authentic American dessert, traditionally prepared on Thanksgiving Day. Sweet potato pie is a traditional pie with origins in the southern parts of the United States of America, and it's especially popular in North Carolina. The dessert is prepared as an open pie without the top crust, its interior usually filled a combination of milk, eggs, sugar, and mashed sweet potatoes. It is often flavored with spices such as vanilla or nutmeg in the south, while in the north, some like to top the pie with marshmallow pieces. Previously, the pie was made for celebrations, communal gatherings, and large family meals, that tradition has continued up to this day, and it is commonly prepared for Thanksgiving in the American South. Number 4. Jambalaya and Gumbo. These two iconic Louisiana treats have long been beloved by residents of neighboring southern states. The cheapest way to serve a crowd of people, jambalaya is one of Louisiana's favorite dishes originating from the Cajuns from the southern parts of the country. Similar to paella, pilaf, or risotto, its key ingredients are rice, shrimp or crab meat, as well as finely cut, spicy, smoked sausage and smoked ham, diced green peppers, garlic, celery, onions, tomatoes, and the obligatory spices, thyme and bay leaves. In some instances, chicken is added to the dish, but today there are also numerous variations from turkey and shrimp, to alligator meat additions. Rice is added in the end, to absorb the rich flavors from the stock until there is no liquid left. There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup, that is usually prepared in large, black, iron pots. A cultural and gastronomical symbol of Louisiana, it can be based on seafood and okra with tomatoes, or on turkey and chicken with added ham, sausage, and poached oysters. Whatever its variety of ingredients may be, gumbo must always include rice, roux, and another thickener, be it okra or filet powder, but never both at the same time. Filet is typically used in thicker gumbos with sausages and chicken, while okra is used in lighter gumbos with seafood. Finally, a note for all gumbos, the ones that taste the best are those which had been left for a day or two, and were then reheated, giving the ingredients a chance to combine into a flavorful and complex dish. Number 3. Fried Chicken. The most popular food of the southern cuisine, fried chicken is the theme of many arguments, where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is universally agreed, that the meat must be moist, succulent, and tender, coated with a crunchy, golden brown crust. Typical seasonings include salt, pepper, and hot chilies, and the pieces of meat should be edible by hand, so that the consumer can bite both the crust and the meat at the same time. Fried chicken are traditionally accompanied by buttered biscuits, southern potato salad, mashed potatoes, or cream gravy on the side. A great solution would be to diversify your chicken with Nashville hot chicken, also famous throughout the south. Number 2. Southern Sandwiches. Sandwiches are an important part of American food, and the southern cuisine is no exception. Here you can find some of the most iconic southern sandwiches not only in the USA, but also known around the world. We'll tell you about them further. Hoboy is a unique sandwich with a rich history, that originated in Louisiana in the early 20th century. At the time, shrimp was a fairly inexpensive ingredient, and this sandwich has become a street food legend throughout Louisiana. The combination of toppings for this sandwich can be endless, from roast beef, ham and cheese, to meatballs and various types of seafood. However, the most popular ingredient for Hoboy are shrimps of course. The sandwich has become very popular, because of the locally produced bread, which is crispy on the outside and incredibly soft on the inside. Muffaletta is another terrific sandwich from Louisiana with Italian origins. This impressively sized sandwich traditionally consists of a bun, filled with olive salad as well as salami, prosciutto, mortadella, and cheeses such as mozzarella and provolone. Because of its size, muffaletta is often cut in half or four pieces, and then served cold. Nowadays, the original recipe for this hearty sandwich has changed, and is now available in various variations with a variety of additional fillings. Oh yes, Cubano Sandwiches. Cuban cuisine has long been known the world over for its unique dishes, and this sandwich is proof of that. It was first made in Florida by Cuban immigrants, who wanted to make their own native Cuban version of the classic grilled sandwich. It is the Cubano Sandwich that the main character of one of the most popular TV shows in the world, Dexter, calls his favorite dish. Cuban bread, smeared with mustard and filled with roast pork, ham, Swiss cheese, and pickles is traditionally used as the base. The practice of smoking brisket has a long tradition in Texas, and this juicy, fatty treat also works great as a flavorful sandwich filling. Texas brisket sandwiches can be considered more of a concept than a recipe, various toppings and sorts of bread can be used, but the undisputed star remains the slow-smoked brisket, whether chopped or sliced. It can be tucked between slices of bread or piled on a toasted bun, served on its own or drenched in sauce, and garnished with toppings such as cheese, pickles, and onions, whatever the combination. The fatty brisket meat with a smoky crust guarantees a mouth-watering perfection in each bite. Number 1. Barbecue. Barbecue is the iconic Southern food that has made American cuisine famous around the world. Varieties of barbecue are greatly linked to geography with styles, varying wildly from north to south, and east to west. In eastern North Carolina, the hog is slowly cooked over coals and doused for hours in a spicy sauce. In western North Carolina, Lexington-style barbecue is king with slowly cooked pork shoulders. Texas barbecue replaces pork with tender beef briskets, while Kentuckians like to slowly cook mutton in Worcestershire sauce. Louisiana barbecue differs from all the rest, as the pulled meat served in a soft bun with slaw comes from a suckling pig. Similarly, in South Carolina, pulled pork is drizzled with a mustard and vinegar sauce, while in Kansas the barbecue pork is served on bread with a sauce based on tomatoes and molasses. Traveling to Memphis, one can find barbecued pork ribs with a flavorful, spicy crust achieved by a special dry rub seasoning. In Florida, barbecue is roasted from a whole suckling pig marinated in Cuban seasonings. More than just a cooking technique, barbecue is a subculture of its own with rivalry between neighboring states, and contests for titles at numerous competitions throughout the South. What's your favorite Southern dishes? 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