A restaurant in Irondale, Alabama, originated this iconic dish to use up the state’s abundant unripe tomatoes.

When cured, basted and baked, strips of Alaskan salmon become a dry, salty-sweet jerky with just a hint of smoke.

The Phoenix-based Macayo’s restaurant chain once started a petition to make the chimichanga Arizona’s state food. The rumour is it that the chain’s founder once dropped a burrito into the deep fryer by accident. It’s been a favourite ever since.

The good folks in Arkansas cook catfish quickly at a very high temperature to produce a crispy, crunchy crust.

Fresh or fried, fish tacos are a favorite amongst surfers and southern Californians.

Chile verde is a staple on menus all over Denver and throughout Colorado. At some Wal-Mart stores, the chiles are roasted right in front you.

“Apizza” is a style of pizza that originated in New Haven. The white clam pie (as Americans insist on calling pizza) has become so popular that it’s the signature style in many pizza joints across the state.

This style of chicken became popular with the debut of the broiler industry in the 1920s. Broiled chicken with sour-milk biscuits are these days a household dish.

Abundant in the Florida Keys, Key limes react with condensed milk to form this no-bake pie’s thick filling.

Franciscan monks introduced peaches to Georgia in 1571. Since then, the state has been famous for the fleshy fruit.

Currently taking Australian restaurants by storm, poke is marinated, diced sashimi-grade ahi tuna. Serve with lettuce cups and or fried wontons to tap into the spirit of Aloha.

According to legend, finger steaks originated in Boise in 1957, when chef Milo Bybee of Milo’s Torch Lounge found a way of breading and frying leftover tenderloin. Gives chicken fingers a run for their money.

In 1943, Chicago’s Pizzeria Uno developed the first deep-dish pizza. Deep-dish pizza has a thick flour-and-cornmeal crust that is pressed into a deep, pie-like pan. In terms of the toppings, the order of the sauce and cheese is reversed: the cheese is found on the bottom layer, followed by meat and vegetable toppings, and finally covered in a chunky tomato sauce.

Pork tenderloin is marinated in spiced buttermilk then breaded and fried until it’s crispy and brown. A classic Hoosier sandwich.

Iowa sweet corn doesn’t need much for its natural flavors to shine – a simple grill with a bit of garlic butter suffices just fine.