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American food: The greatest dishes
Americans have come up with a lot of incredible foods. Does this list satisfy your appetite?
People take those classics, mix ’n’ match ’em and then slowly (or quickly) turn them into definitive American dishes. And then we oftentimes send the reformulated food back out into the wider world to complete the cycle.
From starters to desserts, here are CNN Travel’s 20 selections for the greatest American food dishes:
People enjoy barbecue around the world, but Americans have taken a collective passion for low ’n’ slow cooked meat to the next level. Spanish conquistadors brought the cooking style practiced by indigenous Caribbean tribes north. It’s arguably one of the most-argued about foods in the United States – and we’re well-aware of the grand pizza rivalry.
Four classic, regional BBQ rivalries and styles reign: Carolinas (where they’ve gone whole hog for pork); Texas (where beef is king); Memphis (where it’s all about ribs and rubs); and Kansas City (where a sweet, tomato-based sauce is a must). But that’s just the beginning. Regional types have their own subsets of disputes.
For instance, head to the South and you’ll discover a South Carolina / North Carolina split on sauces. Then in just North Carolina, there’s the epic division of Eastern (whole hog, vinegar sauce) and Western (pork shoulder, tomato-and-vinegar sauce). In parts of South Carolina, a mustard-based sauce from German immigrants is preferred, and in even more select spots, a relatively secret “barbecue hash” is beloved. Meanwhile, “Texas big city barbecue” is sweeping the whole nation.
World’s best restaurant for 2025 revealed
Two restaurants in the Peruvian capital landed in the top 10 on the 2025 list of the “World’s 50 Best Restaurants,” including the coveted number one spot.
The awards — considered the Oscars of innovative fine dining — were handed out at a ceremony in Turin, Italy on Thursday night, with Lima’s Maido walking away with the top prize.
Ranked number five on last year’s list, it’s owned and run by chef Mitsuharu “Micha” Tsumura.
Maido serves what’s known as Nikkei cuisine, “blending meticulous Japanese techniques with vibrant Peruvian ingredients to create a dining experience that is both culturally rich and innovatively modern” according to the 50 Best organization.
“This is going to be 16 years of Maido,” said Tsumura while accepting the award.
“I think gastronomy — food and hospitality — can do amazing things. They can make dreams come true.”
Coming in second was Asador Etxebarri in Atxondo, Spain, while Mexico City’s Quintonil snagged third place, followed by Diverxo in Madrid (No.4) and Copenhagen’s Alchemist rounding out the top five.
These chefs and restaurants are the 2025 James Beard Award winners
Chefs and restaurants were honored on Monday night with James Beard Awards, one of the US culinary community’s highest accolades.
Bûcheron, a French American restaurant in Minneapolis, was named best new restaurant during the awards ceremony, which was held at the Lyric Opera in Chicago.
The outstanding chef award went to Jungsik Yim, whose New York City restaurant Jungsik also holds three Michelin stars for Yim’s “New Korean” cuisine.
Another top honor, for outstanding restaurant, was awarded to Frasca Food and Wine in Boulder, Colorado. The cuisine focuses on the flavors of the northeastern Italian region of Friuli-Venezia Giulia through the lens of Colorado.
In addition to various restaurant and beverage categories, the awards also honor the best chefs in regions across the United States.
Many of the evening’s honorees highlighted the role of immigrants in American culinary culture. That message was underlined at the start of the ceremony by James Beard Foundation CEO Clare Reichenbach.
“America’s food scene has never been more dynamic, more diverse and exciting, and in large part we owe that dynamism, that vibrancy, to the immigrant communities that lead and underpin this industry in every way,” said Reichenbach. “We get to taste the world because of them.”
Chef Nando Chang, of Itamae AO in Miami, won the best chef award for the South.
“As bittersweet as this moment is for many immigrants in America, I want to say I could not be prouder or feel stronger to be a part of this beautiful country,” said Chang, a Peruvian American of Chinese descent who said he came to the US in 2001.