This Is the Most Iconic Dish in America (2024)

Everyone has a certain devotion to regional dishes, especially those from where we grew up, or from the cities we eventually make our home. They can remind us of our childhood or be linked to a particular sense of place, and often remain intertwined with our own sense of self. But which of these American dishes feels the most iconic? We decided to create a bracket and have Eater staffers go head-to-head to find out. Here’s how we did it.

First, we solicited suggestions from across Eater’s approximately 50-person Cities team. We appointed a committee of editor representatives from different regions of the country to weigh the suggestions, taking into account parameters such as deliciousness, recognition outside and inside their location, and ties to specific geographic identity, all while aiming to maintain a diverse mix of locations, types of dishes, and cultural influences. Once the committee settled on a “Sweet 16” of dishes, it appointed a staff representative to “argue” for each dish in individual face-offs (conducted over chat and video calls). The representative for the winning dish wrote each accompanying blurb until we narrowed it down to one final champion.

ROUND ONE

Lobster roll vs. half-smoke

These dishes might both come on a hot dog bun, but that’s where their similarities end. The half-smoke is made with spicy pork and beef sausage, seared on a flattop, and served with onions, mustard, and chili; the Maine lobster roll is poached lobster meat, mayo, and perhaps a sprinkling of celery. Where the half-smoke, most commonly associated with D.C. institution Ben’s Chili Bowl, is hearty and comforting late-night food, a lobster roll is rich but restrained, a pricy seasonal treat that brings to mind warm weather, sea air, and waterside dining. Even with its storied history, the half-smoke remains a local attraction, but the Maine lobster roll takes the win as a coastal favorite with national appeal — including an excellent, but very different, Connecticut version. — Stephanie Wu, Eater editor-in-chief

Winner: Lobster roll

Beignet vs. kolache

It’s interesting to pit two American regional pastries with European roots against each other — New Orleans’s beignets are French and Texan kolaches are Czech — but in this battle, the mighty Texas baked good wins. Yes, sugary, doughnut-like beignets are obviously iconic, but you can get well-done beignets outside of the Louisiana city. Kolaches are Texas through and through, with a sweet pastry dough filled with all sorts of fruits, soft cheeses, or poppy seeds (as opposed to their savory counterpart, the klobasnek). The wide appeal of the sweet makes it even more Texan — it’s not a fancified delicacy like the beignet, but rather an everyday workhorse of a pastry, a staple at gas stations, bakeries, and home pastries. And truth be told, I wouldn’t trust a kolache outside of Texas. — Nadia Chaudhury, Eater Austin editor

Winner: Kolache

Fried cheese curds vs. disco fries

You could argue that fried cheese curds and disco fries (crinkle-cut French fries nestled under a blanket of brown gravy and melted cheese) are cousins: They both sit at the tantalizing intersection of salt, fat, and dairy. Ultimately, though, fried cheese curds take the cake as the more iconic hometown dish. Disco fries, a New Jersey diner classic, are an unbeatable drunk food, it’s true — but they can’t quite match the regional character of the curd, the defining delicacy of America’s dairyland. Gleaned from vats of fresh Wisconsin milk, these squeaky, rubbery bites of cheese are transformed into the perfect bar food with a malty beer batter, a deep fry, and a side of ranch. — Justine Jones, Eater Twin Cities editor

Winner: Fried cheese curds

Coney dog vs. Chicago dog

It was a Midwest sausagefest when Detroit’s mighty coney dog (covered in chili and dotted with yellow mustard and diced onions) challenged the Chicago-style hot dog — with a salad on the bun garnished with yellow mustard, onions, neon green relish, celery salt, tomato, dill pickle spear, and spicy sport peppers. In the end, the Chicago dog’s bombastic symphony of sweet and savory on a pillowy poppy seed bun proved too much to overcome. Even though a coney is a very delicious version of a chili dog, a chili dog isn’t unique to Detroit. Meanwhile, Chicagoans are so obsessed with their hot dogs that you can find them in local Home Depots. There can be only one sausage king. — Ashok Selvam, Eater Chicago editor

Winner: Chicago dog

Korean taco vs. Nashville hot chicken

When the Los Angeles-born Korean taco (popularized by Roy Choi’s late-night favorite Kogi food truck in 2008) faced off against Nashville’s hot chicken (created by a scorned lover to punish her womanizing man in the 1930s), the taco came out on top for its melding of flavors and foodways. Los Angeles’s Korean and Mexican communities have been interconnected for generations in the schoolyard, at the office, and, finally, with Choi’s dish, on a plate. Though cayenne-laced fried chicken doused in chile-infused hot oil deserves praise for its tongue-searing, punishingly delicious profile, the thrill of eating sweetly marinated galbi, tucked into warm griddled corn tortillas and topped with salsa verde and a tangle of bright scallions, makes for a three-bite sensation that tells the city’s story better than any history book. — Cathy Chaplin, Eater LA Senior Editor

Winner: Korean taco

NY slice vs. Mission-style burrito

Pit the Mission-style burrito against the foldable, thin-crust New York slice, and it’s a clash of hometown food titans. While both can claim some common ground — portability, for instance, and availability — there are myriad reasons to crown the Mission-style burrito as the winner, including the ability to customize. Choose between tender cuts of steak, grilled chicken, al pastor, shrimp, tripe, lengua, sauteed vegetables; rice or no rice; refried or pinto; guac or not; all doused in freshly made salsa — there’s no wrong answer. Get it California-style, with french fries; or dorado, with a plancha-seared exterior, for maximum crispness. It’s an all-in-one meal swaddled inside a warm tortilla and rolled in heat-trapping foil, the equivalent of a warm San Francisco hug in the fog. — Dianne de Guzman, Eater San Francisco deputy editor

Winner: Mission-style burrito

Loco moco vs. green chile cheeseburger

New Mexican green chile cheeseburgers went up against Hawai‘i’s loco moco in a big, beefy round one showdown, and while there’s nothing quite like the scent of Hatch green chiles roasted over a fire, loco moco took the crown. The contemporary Hawaiian staple — made by layering white rice with a burger patty, smothering it in brown gravy, and topping it with a sunny side up egg — scored points for being intimately associated with its hometown and endlessly customizable. Both hometowns take pride in these dishes (the green chile graces some of New Mexico’s license plates and stars in many local dishes), but loco moco exemplifies how Hawai‘i residents turn affordable food staples into delicious foods cooked and enjoyed with delight. — Lauren Saria, former Eater San Francisco editor

Winner: Loco moco

Philly cheesesteak vs. BEC

The Philly cheesesteak, traditionally made with thinly sliced pieces of seasoned rib-eye steak, peppers, fried onions, and melted cheese (provolone or saucy, processed whiz) in a long hoagie roll, easily defeats the ubiquitous bacon, egg, and cheese breakfast sandwich of New York City. Whereas the BEC (often served on a kaiser roll) can be found on just about every block of the Big Apple, it’s basically become every major city’s typical breakfast bite. But it doesn’t compare to the magic of Philly cooks sauteing meat well-done on an oiled grill while sizzling onions in the same flavored grease, before topping it off with cheese that will instantly melt in a classic Amoroso’s hoagie roll. — Ernest Owens, Eater Philly editor

Winner: Philly cheesesteak

ROUND TWO

Maine lobster roll vs. Philly cheesesteak

While the Maine lobster roll is a summer hit on the East Coast, the Philly cheesesteak is a year-round delicacy. Made with fresh seafood and usually costing around $30, the lobster roll can be a pretty pricey experience compared to the more affordable and more accessible cheesesteak (priced around $12). And while some can make the argument that the Connecticut lobster roll, with its warm butter and roll, might be even better than the Maine version, there’s no competition in any city or state when it comes to Philadelphia and its signature cheesesteak. How can anyone deny the meaty, cheesy, bready greatness that the all-too-filling Philly cheesesteak provides? This hometown culinary hero gives diners more bang for their buck, financially and flavor-wise. — EO

Winner: Philly cheesesteak

Mission-style burrito vs. Chicago dog

As I sip a Philz Coffee, I wonder: What is the Bay Area known for? Sourdough knowledge spiked during lockdown, but the Mission-style burrito remains a riddle. Some outside of San Francisco may be familiar with the ballad of La Taqueria. But has the region hit peak burrito? Are Silicon Valley bros championing these griddled gems? Are Giants fans scarfing them down at Oracle Park? I contemplated this while passing a construction site in Chicago for Vienna Beef Plaza. Developers are investing in sausages, banking on the resilience of a natural-cased wiener. The burrito, while formidable, isn’t front-of-mind for the city’s locals or its many transients. (The latter reminds us of superfluous french fries in a burrito. Do they even belong?) Conversely, the toppings crowning a Chicago Dog are tried, trusted, and triumphant. — AS

Winner: Chicago dog

Loco moco vs. Korean taco

In the battle of the Korean taco versus loco moco, Los Angeles’s cross-cultural mashup came out on top for its harmonious blending of two disparate cuisines. While the Hilo restaurant that first introduced loco moco deserves credit for reclaiming and transforming commodified ingredients that flooded the Islands after World War II into something delicious, affordable, and distinctly Hawaiian, the far-reaching impact of the Korean taco continues to influence the food landscape in Los Angeles and across the U.S. The success of chef Roy Choi and the Kogi truck launched hundreds of similarly spirited mobile food operations and encouraged chefs to incorporate their intersectional identities in their cooking. Those long-lasting ripple effects have made the Korean taco a sensation on the streets and in the zeitgeist. — CC

Winner: Korean taco

Fried cheese curds vs. kolache

Maybe it’s a fool’s errand to compare two of America’s finest gas station snacks: kolaches and cheese curds. Kolaches’ roots run deep in Texas, tracing back to the state’s 19th-century Czech communities, but you could argue they’re akin to Danishes and other similar pastries with sweet fruit filling. Wisconsin fried cheese curds, on the other hand, are an inimitable snack — imagine biting into a hunk of parmesan the way that Sconnies feast on fresh, squeaky cheese curds right out of the bag; or deep-frying hunks of Roquefort and eating them straight. Put it this way: Kolaches are iconic, but cheese curds are hardcore. — JJ

Winner: Fried cheese curds

ROUND THREE

Philly cheesesteak vs. fried cheese curds

While cheese curds are a gem of the Midwest, the Philly cheesesteak has more swagger across the board. Made with moist pieces of curdled milk deep-fried to golden perfection, cheese curds are a snack compared to the tour de force entree that is the meatier cheesesteak. While some can make the argument that cheese curds are a regional delicacy made of culinary gold, what the Philly cheesesteak does with such gold is add succulent rib-eye steak and fried onions. Who would want to pass up a tasty, filling cheesesteak for just a cute little appetizer? When it comes to the battle of regional delights, the City of Brotherly Love and Sisterly Affection takes down the Midwest once more. — EO

Winner: Philly cheesesteak

Chicago dog vs. Korean taco

The entire country should be thankful for Roy Choi — his Korean tacos have made the world a better place. But as much as he’s meant to Los Angeles’s food truck culture, not every city is fortunate enough to live in warm weather where food truck season lasts all year. The Kogi truck has earned its moment, even an appearance on 90210. But like the ill-fated reboot, the truck’s star has faded. Even Choi’s new taco stand is keeping some distance here — Korean tacos aren’t on the menu. But back in Chicago, the yearning for sausage continues to burn in new ways. Chefs are making Chicago-style hot dog croissants and deviled eggs. Have you had a Chicago-style hot dog lobster roll? One day, we’ll probably see Chicago Dog Malört. Clearly, the dog’s days are far from over. — AS

Winner: Chicago dog

CHAMPIONSHIP ROUND

Philly cheesesteak vs. Chicago dog

While the Chicago dog is a landmark American bite, the Philly cheesesteak is the bona fide personification of this nation’s scrappiness and true grit. Politicians make headlines declaring where they get their cheesesteak (former President Donald Trump chose Pat’s over Geno’s, Vice President Kamala Harris enjoys Jim’s West) and what they put on it (former Secretary of State John Kerry scandalously ordered one with Swiss cheese instead of provolone or whiz). No other dish in the country can boast the same rapt fixation.

The Windy City’s hot dog is a plump, juicy, beefy delight with its own unique characteristics — but it doesn’t hold a culinary candle to the meaty, cheesy, filling greatness of the legendary cheesesteak of the City of Brotherly Love and Sisterly Affection. Chicago is privileged to have several iconic dishes to call its own, from deep-dish pizza to giardiniera-packed Italian beef sandwiches. And while Philadelphians boast several local favorites themselves, they’d likely trade any of them in for their prized delicacy made with rib-eye steak, cheese, and fried onions on a long hoagie roll. It’s also fair to assume that if any reasonable person had the option to only eat either the hot dog or the cheesesteak for the rest of their life, the latter would easily win. Chicago has a great hot dog, but the Philly cheesesteak is a true underdog — now on top. — EO

Winner: Philly cheesesteak

READERS’ CHOICE

We took these 16 competitors to our Instagram audience and had them vote over a week-long period to decide their winner. While the Philly cheesesteak once again made it to the championship round, the NY slice ended up being our reader favorite. Our theory? New York is the most dynamic city in the world when it comes to pizza, with a range of styles from old school coal-oven pies to new wave slices with wild topping combinations. And as for that slice — with it sheen of tomato, a smattering of cheese, its sturdy construction, and chewy crust — it’s an icon for New York becoming a famous pizza city, a great equalizer that anyone and everyone can love. — Melissa McCart, Eater NY editor