With creativity in its heart and generosity in its soul, South USA plates up bold flavours in unapologetically XL portions. And its geography is equally sizable: the South stretches from the Carolinas and Kentucky down through Georgia, Alabama, Mississippi, Tennessee, Florida and Arkansas, sweeping west across Missouri, Louisiana and Texas – as you’ll see in this map of the region.
Here, fresh local produce parties on the plate: Texas beef, Gulf Coast seafood, Mississippi Delta catfish and Georgia peaches are all standouts. And the area’s best-known cuisines – from Soul Food and Lowcountry to Cajun, Creole, Tex-Mex and Appalachian – reflect its diverse heritage, shaped by African American, French, Spanish, Indigenous and Acadian influences.
Foodie cities like New Orleans, Nashville, Charleston, Savannah, Austin and San Antonio – a UNESCO Creative City of Gastronomy – serve this unique spread everywhere from Michelin-starred kitchens to laidback barbecue joints, food trucks and world-class events, including the Charleston Wine + Food Festival, Memphis in May, and the Austin Food + Wine Festival. Read on to discover exactly what to eat in South USA – featuring a handpicked selection of must-try mains, snacks and desserts that make southern hospitality so unforgettable…
1. Shrimp and Grits – A South Carolina Classic
First appearing as a simple fisherman’s breakfast along South Carolina’s coast, Shrimp and Grits has become a signature of Lowcountry cuisine: a culinary style known for its use of seafood, rice, corn, and seasonal produce, shaped by the region’s marshy terrain and the heritage of the Gullah-Geechee people (descendants of the West Africans who were once enslaved here). Traditionally this dish features fresh prawns sautéed with garlic, butter, and smoky spices, then spooned over creamy, stone-ground grits – a porridge made from coarsely milled dried corn. In Charleston, Shrimp and Grits gained popularity in the 1980s as chefs began adding bacon, sausage, and gravies to create richer, restaurant-ready remixes. Now found in both classic diners and upscale kitchens across the region, the recipe continues to evolve – but grits themselves remain a Southern staple, served in everything from breakfast spreads to festive feasts.
2. Po’ Boy Sandwiches – Louisiana Street-food Staple
A New Orleans classic, the Po’ Boy was born during the 1929 streetcar strike, when local café owners offered affordable sandwiches to protesting workers – known as “poor boys” – in a gesture of solidarity. Typically served on New Orleans-style French bread – a baguette-style loaf with a thin, crispy crust and fluffy centre – Po’ Boys can be filled with fried prawns, oysters, catfish, soft-shell crab, slow-roasted beef, sausage or ham. Traditional versions are dressed with lettuce, tomato, pickles and mayonnaise, though every vendor adds their own flair. Eaten at lunch or dinner, they’re an everyday Louisiana staple found everywhere from roadside shacks to casual diners.
3. Fried Green Tomatoes – Crispy and Southern-Fried
While first appearing in cookbooks in the 19th century, Fried Green Tomatoes rose to Southern fame after the 1991 film Fried Green Tomatoes. Today, you’ll find them across the region, but don’t miss a chance to try them at Georgia’s Whistle Stop Café – the real-life restaurant that featured in the classic flick – on Adventure World’s Delicious Deep South holiday. The classic appetiser or side is made by slicing unripe green tomatoes, coating them in cornmeal, and frying them until golden and crunchy. They’re often served with rémoulade – a tangy, mayo-based condiment spiced up with mustard, paprika, hot sauce, garlic, and pickles, especially in Louisiana’s Creole and Cajun kitchens.
4. Crawfish Étouffée and Crawfish Boils – Cajun Comfort
Crawfish (aka freshwater crayfish) are found in swamps, bayous, and rice paddies – and they’re especially beloved in Louisiana, which produces about 90 per cent of the US’s supply. This sweet, delicate-tasting crustacean is more than a meal – it’s the centrepiece of both social get-togethers and time-honoured Cajun and Creole cooking. At a Crawfish Boil, friends and families gather to cook it up in big pots with spices, potatoes, corn and sausage – then tuck into it, communal style. These feasts peak between March and May, when the so-called “mudbugs” are at their biggest and best. Crawfish Étouffée, on the other hand, is a classic dish from Louisiana’s Acadiana region, where crawfish are covered (“étouffée” is French for “smothered”) in a rich sauce with onion, capsicum and celery, then served over rice. You’ll find it year-round in Southern Louisiana, especially in Lafayette and New Orleans.
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5. Brunswick Stew – A Hearty Southern Favourite
The jury’s still out on whether this thick, tomato-based classic originated in Brunswick, Georgia, or Brunswick County, Virginia – but it’s long been a Southern staple. Traditionally made with squirrel or rabbit, today’s versions usually feature chicken or pork, simmered with vegies like lima beans, corn, okra, and sometimes potatoes. Virginia’s take tends to be dense and spicy, while Georgia’s often leans towards sweetness and features pulled pork – but the stew continues to be a fixture across the region, especially at backyard barbecues and community cookouts. Taste it for yourself in diners, BBQ joints, or at Georgia’s Brunswick Rockin’ Stewbilee – an annual festival dedicated to the dish.
6. Hot Chicken – Spicy Nashville Special
Originating in the 1930s at Prince’s Hot Chicken Shack, this fiery dish has become a South-wide must-try. The chicken is marinated in buttermilk, dredged in flour, deep-fried ’til crispy, then brushed with cayenne oil for a zingy kick, and served with white bread and gherkin slices. Try it where it all began at Prince’s; head to other Nashville favourites like Hattie B’s and Bolton’s, or join the hungry hordes at the Music City Hot Chicken Festival, held every July in East Nashville. You’ll also find Hot Chicken on menus throughout Tennessee and in food halls, BBQ restaurants and food trucks across the region.
7. Biscuits and Gravy – A Southern Breakfast Essential
Southern “biscuits” aren’t like the sweet ones we’re used to in our part of the world – they’re soft, savoury, scone-like breads made with buttermilk – but they’re central to this Appalachian-born dish, served as a hearty day-starter in farming communities across Tennessee, Kentucky, Georgia and Alabama. It features warm, flaky biscuits smothered in a creamy white gravy (it’s made from pork sausage drippings, flour, milk and black pepper). This Southern menu staple is served everywhere from small-town petrol stations to trendy brunch cafés.
8. Barbecue – Regional Styles from Texas to the Carolinas
Each Southern barbecue hotspot puts its own spin on meats, cuts, and sauces. Texas, where local beef is the order of the day, is best known for its slow-smoked brisket, ribs and sausages. (Insider tip: Don’t miss the Red River Street BBQ walking tour of Austin!). In the Carolinas, barbecue is all about pork – from Eastern North Carolina’s whole-hog, vinegar-heavy style to South Carolina’s mustard-based sauces and Lexington’s milder, tomato-infused pork shoulder. The penchant for pork continues in Memphis, where ribs are a specialty – either dry-rubbed or glazed with a tomato-based sauce – and finely chopped pork shoulder is served in sandwiches with slaw. Wherever you find your grill thrills, hickory and native post-oak woods are the most popular choices for smoking and sizzling.
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9. Gumbo – Louisiana’s official state dish
A classic of Soul Food – a style rooted in African American culinary traditions, and shaped by West African, Indigenous, and European influences – this hearty stew is especially popular in the cooler months across New Orleans and the Acadiana region. It’s built on a deeply flavoured roux (a slow-cooked mixture of flour and fat) and thickened with either okra or filé powder – a traditional Native American ingredient made from sassafras leaves. While Gumbo isn’t always fiery, it is boldly seasoned, with spice blends including cayenne, black pepper, paprika, thyme, oregano, bay leaves, and garlic forming the backbone of Creole seasoning. And proteins vary: chicken and andouille sausage are common in Cajun versions, while prawns, crab and oysters often feature in Creole-style gumbo. Whichever version you go for, expect it to be served with rice.
10. Fried Catfish – Crispy and Southern-Style
You’ll find this menu mainstay at everything from roadside shacks to full-service diners – especially in Mississippi and Arkansas, where freshwater catfish are widely farmed. The fillets are coated in seasoned cornmeal (usually flavoured with cayenne, black pepper and garlic powder) then deep-fried until golden. It’s commonly served with Hush Puppies, coleslaw, and both tartare and hot sauces.
11. Pimento Cheese – The South’s Favourite Spread
Often dubbed the “caviar of the South,” Pimento Cheese is a creamy blend of shredded cheddar, mayonnaise, and diced pimento chillies. While its origins trace back to New York in the early 20th century, the South made it its own by swapping in sharp cheddar, using homemade mayo, and adding a dash of cayenne, garlic powder and hot sauce for extra zing. It’s particularly beloved in Georgia and the Carolinas, where you’ll find it slathered in sandwiches, served as a dip with crackers, and dolloped onto burgers and grits.
12. Boiled Peanuts – Salty Snack of the Deep South
Especially popular in Georgia, South Carolina, Alabama and Mississippi – all major peanut-growing states – Boiled Peanuts are a salty Southern staple. Made by simmering raw or green peanuts in heavily salted water for several hours, the result is a soft, savoury snack with a moreish briny flavour. Grab them to go from roadside stands, farmers’ markets and festivals, and pair them with Sweet Tea or a cold beer for an authentic taste of the region.
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13. Breakfast Tacos – A Tex-Mex Morning Favourite
Classic Tex-Mex cuisine blends Mexican culinary traditions with regional Texan ingredients (think: flour tortillas, yellow cheese, ground beef and bold seasonings) and Breakfast Tacos are a perfect example, found across the state but especially in Austin and San Antonio. Filled with combinations like scrambled eggs, bacon, cheese, chorizo and refried beans and served in warm tortillas, Breakfast Tacos are found everywhere from roadside taquerías (taco eateries) to hip city cafés. And while tacos tend to dominate breakfast menus, it’s also worth keeping an eye out for the Breakfast Burrito – particularly in West Texas – where the same tasty combos are delivered in tasty wraps.
14. Collard Greens – Soul Food Tradition
A cornerstone of Southern Soul Food and deeply rooted in African American heritage, Collard Greens are like silverbeet (also known as chard), but they have a firmer texture and a more earthy, slightly bitter flavour. They’re typically slow cooked with smoked meats like ham hocks or turkey, along with onions, garlic and spices, and served as a side with fried chicken, barbecued ribs and cornbread.
15. Hush Puppies – The Perfect Fried Side
These deep-fried cornmeal balls are crispy on the outside and soft inside, often served as a side dish with fried fish or barbecue. But their exact origins are debated: one theory claims local cooks tossed them to the dogs to keep them quiet during cookouts (hence the name), while another suggests they were a resourceful way to use up leftover cornmeal batter from frying fish or making cornbread. Either way, they’re a staple in Louisiana and Georgia, found in seafood shacks and Southern-style restaurants alike.
16. Peach Cobbler – A Sweet Southern Dessert
Known as the Peach State, and home to more than 40 locally grown varieties, Georgia is renowned for its juicy, tangy stone fruits – and you’ll see why when you sink your teeth into this quintessential Southern treat. The dessert dates back to the 19th century, when early settlers adapted their British baked-pudding traditions to suit the local ingredients. Today’s classic cobblers combine spiced, sweetened peaches with buttery biscuit toppings, baked until golden and served warm with vanilla ice cream. And while peaches remain the star, Georgia is also celebrated for its plums and nectarines, which occasionally appear in cobbler variations.
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17. Key Lime Pie – Tangy and Refreshing
This tart and creamy dessert hails from the Florida Keys, with roots dating back to the early 20th century. It’s made using local key limes, sweetened condensed milk, and egg yolks to create its signature citrusy filling, typically poured into a crumbly crust (similar in texture to a crushed whole-wheat biscuit base) and topped with whipped cream or meringue. Known as Florida’s official state pie, it’s served chilled and has a refreshing zing that makes it especially popular in the summer heat. You can try it at various eateries across the South, or time your visit with the annual Key Lime Festival in Key West each July, which has pie tastings, cooking demos and pie-eating showdowns.
18. Banana Pudding – A Creamy Classic
With its earliest known recipe appearing in an 1888 issue of Good Housekeeping and gaining popularity throughout the South in the early 20th century, this beloved sweet consists of layers of vanilla custard, sliced bananas and vanilla wafers, often topped with whipped cream or meringue.
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19. Beignets – Powdered Perfection from Louisiana
These deep-fried pastries have become synonymous with New Orleans. In fact, in 1986, Louisiana designated the Beignet as the official state doughnut, cementing its status as a cultural and culinary icon. Introduced by French settlers in the 18th century, Beignets are made from a soft, yeast-leavened dough that’s rolled, cut into squares and fried until golden, then lavishly dusted with powdered sugar. Traditionally served hot with a cup of coffee, they’re a staple of morning or afternoon tea – and a must-try in New Orleans’ French Quarter.
20. Gooey Butter Cake – A Missouri Specialty
This rich, dense dessert originated in St Louis, Missouri, in the 1930s – and according to local legend, it was accidentally invented when a baker mixed up the proportions of a traditional coffee cake. The result was a thin crust topped with a buttery, sugar-rich layer that stays soft and gooey after baking. Today, it’s a beloved St Louis classic, with both traditional and modern versions sold in bakeries across Missouri. Some variations include cream cheese or seasonal fruit, but the buttery, slightly crispy top remains key.
21. Hoecakes – Cornmeal Griddle Cakes
Originating in the South, these simple flatbreads are traditionally made from cornmeal, water and salt, then fried on a griddle or skillet. The name “hoecake” is thought to come from how they were once cooked: in the 18th and 19th centuries, enslaved African American people and field labourers would fry them on the flat blades of hoes held over open fires. Today, Hoecakes remain popular in Georgia, Alabama and the Carolinas, often served with Collard Greens, fried chicken or gravy – or more simply, with butter and honey.
22. Sweet Tea – The South in a Glass
A local favourite since the early 20th century, this signature sip is made by brewing black tea strong, sweetening it while it’s hot, then chilling and serving it over ice – and no Southern feast is complete without it. Most of the black tea used in this refreshing beverage is imported, but South Carolina’s Charleston Tea Garden remains one of the only commercial tea farms in the US, producing American-grown black tea on Wadmalaw Island. You’ll find Sweet Tea poured in homes, diners and restaurants across the South, and it even forms the base of cocktails like the Southern Porch Swing – a refreshing mix of Sweet Tea, Bourbon, lemon and mint. Looking for a unique souvenir? Charleston’s Firefly Distillery produces a Sweet Tea-infused vodka, blending local tea leaves with Southern spirits for a distinctly regional tipple.