These Popular American Dishes To Eat

What is the most popular food in America. What are the top must try American foods that you absolutely cannot miss on your trip to this amazing country. What’s the most eaten American food. Which food is America’s favorite. The answer to those questions is here. Your favorite travel bloggers have listed their top American food dishes to eat, from local American dishes to imported international fare. Let find out These Popular American Dishes to Eat below.

These Popular American Dishes To Eat

Impossible Burger In California

If you’re looking for an American style burger but without the meat, you won’t find better than the Impossible Burger. First created in California by plant based food company Impossible Foods, this is vegan burger that bleeds when it’s cooked. Impossible Burgers are now available in outlets across the USA, so more people can try this awe inspiring culinary creation. To create the Impossible Burger, scientists studied meat at a molecular level and selected the specific plant proteins and nutrients needed to recreate it. Even if you’re not a vegan or vegetarian. the Impossible Burger is certainly worth a try to see if you can tell the difference. For vegans who don’t like the taste of meat, you’ll almost certainly find it too meaty.

Hot Dog In New York

The New York City classic, hotdog, really came into its own in Germany and Austria where it has been consumed with various toppings for centuries. Both countries claim to have been the originators. From there it traveled to the U.S. via New York City. The early 1800s was a time of massive immigration to the U.S. and Germans were one of the largest groups. Like all immigrants, Germans brought their own culinary traditions with them, especially the sausages, that had already been such a staple of the German diet.

Beignet In New Orleans

Known in Louisiana as it’s official state doughnut, the beignet was brought to New Orleans by the French in the 18th century. Originally consumed by higher society due to the high costs associated with deep frying, it eventually cascaded to the rest of the community, and it’s become one of the most beloved snacks in The Big Easy. New Orleans Beignet is simply a deep fried fritter that is coated with icing sugar, and typically served with hot coffee. It tastes just like donuts, but don’t tell the locals that. Beignets are an important part of their culture and history and they take pride in producing this excellent snack.

Funeral Potatoes From Utah

Funeral potatoes are a cheesy hash brown casserole, topped with buttery crunchy cornflakes. It’s the sort of crowd pleasing warm side dish that goes very well with baked ham, oven roasted turkey, chicken or steak. So think of potluck, Sunday dinner or holiday dinners. And then, there are a bunch of us who enjoy this as a breakfast with eggs. In Utah, they are also known as party potatoes or gooey potatoes or cheesy hash browns. However, the reason they are called funeral potatoes is simple although sad. You see, their cultural origin is from the adherers of the Church of Jesus Christ of Latter Day Saints.

Banana Bread In Hawaii

Trying the local Banana Bread in Hawaii is an absolute must, as it is a chance to experience the local culture while enjoying a yummy dish. On top of that, it has bananas in it, it has to be healthy, right. At the very least you’ll be getting your fruit intake for the day. Historically, banana bread became popular in Hawaii during the 1930s, when there was on over abundance of bananas that were grown in Hawaii and not able to be exported. The bananas got overripe, and people weren’t interested in eating brown bananas, so they developed a way to use overripe bananas to make a yummy sweet bread.

Pizza In California

In California, one of the world’s favorite foods turns into something else completely. Pizza stops being a casual cheesy dinner for a night at home in front of the TV, and transforms into a true culinary experience. California style pizza sprung to life at two restaurants in the San Francisco Bay Area in the early 1980s.
Chefs at Alice Waters renowned Berkeley restaurant Chez Panisse turned pizza into a canvas for California cuisine, using it as the base for innovative flavor combinations and local, seasonal ingredients. At the same time, Chef Ed LaDou at Prego in San Francisco was experimenting with pizza as well, resulting in a partnership with Wolfgang Puck that would help bring California style pizza to the masses.