{"id":876535,"date":"2025-07-31T04:31:48","date_gmt":"2025-07-31T03:31:48","guid":{"rendered":"https:\/\/www.adventureworld.com\/blog\/?p=876535"},"modified":"2026-03-19T02:30:12","modified_gmt":"2026-03-19T01:30:12","slug":"what-to-eat-in-southern-usa","status":"publish","type":"post","link":"https:\/\/www.adventureworld.com\/blog\/what-to-eat-in-southern-usa\/","title":{"rendered":"What to Eat in Southern USA: 22 Iconic Dishes to Try"},"content":{"rendered":"\t\t
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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: <\/span>the South stretches from the Carolinas and Kentucky down through Georgia, Alabama, Mississippi, Tennessee, <\/span>Florida<\/span> and Arkansas, sweeping west across Missouri, <\/span>Louisiana<\/span> and Texas \u2013 as <\/span>you\u2019ll<\/span> see in this <\/span><\/span>map<\/span><\/span><\/a> of the region.<\/span><\/span>\u00a0<\/span><\/span><\/p>

Here, <\/span>fresh local <\/span>produce parties on the plate: Texas beef, Gulf Coast seafood, Mississippi Delta catfish<\/span> and<\/span> Georgia <\/span>peaches <\/span>are all standouts. And the <\/span>area<\/span>\u2019s best-known cuisines \u2013 from Soul Food and Lowcountry to Cajun, Creole, Tex-Mex and Appalachian \u2013 reflect its diverse heritage, shaped by African American, French, Spanish, Indigenous and Acadian influences.<\/span><\/span><\/p>

Foodie cities like New Orleans, Nashville, Charleston, Savannah, Austin and <\/span><\/span>San Antonio<\/span><\/span><\/a> \u2013 a UNESCO Creative City of Gastronomy \u2013 serve this unique spread everywhere from <\/span><\/span>Michelin-starred<\/span><\/span><\/a> kitchens to <\/span>laidback<\/span> barbecue joints, food trucks and world-class <\/span>events<\/span>, <\/span>including<\/span> the <\/span><\/span>Charleston Wine + Food Festival<\/span><\/span><\/a>, <\/span><\/span>Memphis in May<\/span><\/span><\/a>, and the <\/span><\/span>Austin Food + Wine Festival<\/span><\/span><\/a>. <\/span>Read on to discover <\/span>exactly <\/span>what to eat in South USA \u2013 <\/span>featuring<\/span> a handpicked selection of<\/span> must-try mains, snacks and desserts that make southern hospitality so<\/span> unforgettable<\/span>\u2026<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Shrimp and Grits<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. Shrimp and Grits \u2013 A South Carolina Classic <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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First appearing as a simple fisherman\u2019s breakfast along <\/span><\/span>South Carolina\u2019s<\/span><\/span><\/a> coast, <\/span>Shrimp and Grits <\/span>has become a signature of Lowcountry cuisine: a <\/span>culinary style<\/span> known for its use<\/span> of<\/span> seafood, rice, corn, and seasonal produce<\/span>,<\/span> s<\/span>haped by the region\u2019s marshy terrain and the heritage of the Gullah-Geechee people (descendants of <\/span>the <\/span>West Africans <\/span>who were once<\/span> enslaved <\/span>here<\/span>). Traditional<\/span>ly<\/span> this dish<\/span> feature<\/span>s<\/span> fresh prawns saut\u00e9ed with garlic, butter, and smoky spices, then spooned over creamy, stone-ground grits \u2013 a porridge made from coarsely milled dried corn. In <\/span><\/span>Charleston<\/span><\/span><\/a>, 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 \u2013 but grits themselves remain a Southern staple, served in everything from breakfast spreads to festive feasts.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2. Po\u2019 Boy Sandwiches \u2013 Louisiana Street-food Staple <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A <\/span><\/span>New Orleans<\/span><\/span><\/a> classic, the Po\u2019 Boy was born during the 1929 streetcar strike, when local caf\u00e9 owners offered affordable sandwiches to <\/span>protesting<\/span> workers \u2013 known as \u201cpoor boys\u201d \u2013 in a gesture of solidarity. Typically served on New Orleans-style French bread \u2013 a baguette-style loaf with a thin, crispy crust and fluffy centre \u2013 Po\u2019 Boys can be filled with fried prawns, oysters, catfish, soft-shell crab, slow-roasted beef, <\/span>sausage<\/span> or ham. Traditional versions are dressed <\/span>with<\/span> lettuce, tomato, <\/span>pickles<\/span> and mayonnaise, though every vendor adds their own flair. Eaten at lunch or dinner, <\/span>they\u2019re<\/span> an everyday Louisiana staple <\/span>found<\/span> everywhere from roadside shacks to casual diners<\/span>.<\/span>\u00a0<\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Catfish Po' Boy <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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3. Fried Green Tomatoes \u2013 Crispy and Southern-Fried<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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While f<\/span>irst appearing in cookbooks in the 19th <\/span>c<\/span>entury<\/span>, Fried Green Tomatoes rose to Southern fame after the 1991 film <\/span><\/span>Fried Green Tomatoes<\/span><\/span>. Today, <\/span>you\u2019ll<\/span> find them across the region, but <\/span>don\u2019t<\/span> miss a chance to try them at <\/span><\/span>Georgia<\/span><\/span><\/a>\u2019s <\/span><\/span>Whistle Stop Caf\u00e9<\/span><\/span><\/a> \u2013 the real-life restaurant that featured in the classic flick \u2013 on Adventure World\u2019s <\/span><\/span>Delicious Deep South<\/span><\/span><\/a> holiday. The classic appetiser or side is made by slicing unripe green tomatoes, coating them in cornmeal, and frying them until golden and crunchy. <\/span>They\u2019re<\/span> often served with r\u00e9moulade \u2013 a tangy, mayo-based condiment spiced up with mustard, paprika, <\/span>hot sauce<\/span>, garlic, and pickles, especially in <\/span><\/span>Louisiana\u2019s<\/span><\/span><\/a> Creole and Cajun kitchens.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fried Green Tomatoes<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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4. Crawfish \u00c9touff\u00e9e and Crawfish Boils \u2013 Cajun Comfort<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Crawfish (aka freshwater crayfish) are found in swamps, bayous, and rice paddies \u2013 and they\u2019re especially beloved in Louisiana, which produces about 90 per cent of the US\u2019s supply. This sweet, delicate-tasting crustacean is more than a meal \u2013 it\u2019s 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 \u2013 then tuck into it, communal style. These feasts peak between March and May, when the so-called \u201cmudbugs\u201d are at their biggest and best. Crawfish \u00c9touff\u00e9e, on the other hand, is a classic dish from Louisiana\u2019s <\/span>Acadiana region<\/span><\/a>, where crawfish are covered (\u201c\u00e9touff\u00e9e\u201d is French for \u201csmothered\u201d) in a rich sauce with onion, capsicum and celery, then served over rice. You\u2019ll find it year-round in Southern Louisiana, especially in <\/span>Lafayette<\/span><\/a> and New Orleans.<\/span>\u00a0<\/span><\/p>

Feast your way from Houston to New Orleans \u2013 and savour everything from cooking classes to tasting tours \u2013 on our 17-day Delicious Deep South<\/a> foodie adventure.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Crawfish \u00e9touff\u00e9e<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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5. Brunswick Stew \u2013 A Hearty Southern Favourite<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The jury\u2019s still out on whether this thick, tomato-based <\/span>classic <\/span>originated in <\/span><\/span>Brunswick<\/span><\/span><\/a>, Georgia, or <\/span><\/span>Brunswick County<\/span><\/span><\/a>, <\/span><\/span>Virginia<\/span><\/span><\/a> \u2013 but <\/span>it\u2019s<\/span> long been a Southern staple. Traditionally made with squirrel or rabbit, today\u2019s versions <\/span>usuall<\/span>y feature chicken or pork, simmered with veg<\/span>i<\/span>es like lima beans, corn, okra, and sometimes potatoes.<\/span> Virginia\u2019s take tends to be dense and spicy, while Georgia\u2019s often leans towards sweetness and features pulled pork \u2013 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\u2019s <\/span><\/span>Brunswick Rockin’ Stewbilee<\/span><\/span><\/a> \u2013 an annual <\/span>festival<\/span> dedicated to the dish.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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6. Hot Chicken \u2013 Spicy Nashville Special<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Originating in the 1930s at <\/span><\/span>Prince’s Hot Chicken Shack<\/span><\/span><\/a>, this fiery dish has become a South-wide must-try. The chicken is marinated in buttermilk, dredged in flour, deep-fried<\/span> \u2019t<\/span>il crispy, then brushed with cayenne<\/span> oil for a zingy kick, and served with white bread and gherkin slices.<\/span> Try it where it all began at Prince\u2019s<\/span>;<\/span> head to other <\/span><\/span>Nashville<\/span><\/span><\/a> favourites like <\/span><\/span>Hattie B\u2019s<\/span><\/span><\/a> and <\/span><\/span>Bolton\u2019s<\/span><\/span><\/a>, or join the hungry hordes at the<\/span>\u202f<\/span><\/span>Music City Hot Chicken Festival<\/span><\/span><\/a>, held every July in East Nashville. <\/span>You\u2019ll<\/span> also find Hot Chicken on menus throughout <\/span><\/span>Tennessee<\/span><\/span><\/a> and in food halls, BBQ <\/span>restaurants<\/span> and food trucks across the region.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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7. Biscuits and Gravy \u2013 A Southern Breakfast Essential<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Southern \u201cbiscuits\u201d aren\u2019t like the sweet <\/span>ones <\/span>we\u2019re used to in our part of the world \u2013 they\u2019re soft, savoury, scone-like breads made with buttermilk \u2013 but they\u2019re central to this Appalachian-born dish, served as a hearty day-starter in farming communities across Tennessee, <\/span><\/span>Kentucky<\/span><\/span><\/a>, Georgia and <\/span><\/span>Alab<\/span>a<\/span>ma<\/span><\/span><\/a>. <\/span>I<\/span>t features warm, flaky biscuits smothered in a creamy white gravy <\/span>(<\/span>it\u2019<\/span>s<\/span> ma<\/span>de from pork sausage drippings, flour, <\/span>mil<\/span>k<\/span> an<\/span>d black pepper<\/span>)<\/span>. <\/span>This Southern menu staple is <\/span>served everywhere from small-town petrol stations to trendy brunch caf\u00e9s.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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8. Barbecue \u2013 Regional Styles from Texas to the Carolinas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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\u2019t miss the <\/span>Red River Street BBQ<\/span><\/a> walking tour of <\/span>Austin<\/span><\/a>!). In the Carolinas, barbecue is all about pork \u2013 from Eastern <\/span>North Carolina\u2019s<\/span><\/a> whole-hog, vinegar-heavy style to South Carolina\u2019s mustard-based sauces and <\/span>Lexington<\/span><\/a>\u2019s milder, tomato-infused pork shoulder. The penchant for pork continues in <\/span>Memphis<\/span><\/a>, where ribs are a specialty \u2013 either dry-rubbed or glazed with a tomato-based sauce \u2013 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.<\/span>\u00a0<\/span><\/p>

From the NASA Space Center to the Alamo and San Antonio\u2019s World Heritage culinary scene \u2013 and every dining hotspot in between \u2013 our 10-day Take a Bite out of Texas<\/a> holiday indulges every sense.\u00a0\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A full barbecue spread<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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9. Gumbo \u2013 Louisiana\u2019s official state dish <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A classic of Soul Food \u2013 a style rooted in African American culinary traditions<\/span>, and<\/span> shaped by West African, Indigenous, and European influences \u2013 this hearty stew is especially popular in the cooler months across New Orleans and the Acadiana region. <\/span>It\u2019s<\/span> built on a deeply flavoured roux (a slow-cooked <\/span>mixture of flour and fat<\/span>)<\/span> and<\/span> thic<\/span>kened with either okra or fil\u00e9 powder \u2013 a traditional Native American ingredient made from sassafras leaves. While <\/span>G<\/span>umbo <\/span>isn\u2019t<\/span> 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 <\/span>vary:<\/span> 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.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chicken and Sausage Gumbo<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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10. Fried Catfish \u2013 Crispy and Southern-Style<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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You\u2019ll find this menu mainstay at everything from roadside shacks to full-service diners<\/span> \u2013 especially in <\/span><\/span>Mississippi<\/span><\/span><\/a> and <\/span><\/span>Arkansas<\/span><\/span><\/a>, where freshwater catfish are widely farmed. The fillets are coated in seasoned cornmeal <\/span>(usually <\/span>flavoured with cayenne, black <\/span>pepper<\/span> and garlic powder<\/span>)<\/span> then deep-fried until golden. <\/span>It\u2019s<\/span> commonly served with <\/span>H<\/span>ush <\/span>P<\/span>uppies, coleslaw, and both tartare and hot sauces.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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11. Pimento Cheese \u2013 The South\u2019s Favourite Spread<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Often dubbed the \u201ccaviar of the South,\u201d 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 <\/span>c<\/span>entury<\/span>, the South made it its own by swapping in sharp cheddar, using homemade mayo, and adding a dash of cayenne, garlic powder and <\/span>hot sauce<\/span> for extra <\/span>zing<\/span>. <\/span>It\u2019s<\/span> particularly beloved in Georgia and the Carolinas, where <\/span>you\u2019ll<\/span> find it slathered in sandwiches, served as a dip with crackers, and dolloped onto burgers and grits.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pimento Cheese Sandwiches <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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12. Boiled Peanuts \u2013 Salty Snack of the Deep South<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Especially popular in Georgia, South Carolina, Alabama and Mississippi \u2013 all major peanut-growing states \u2013 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\u2019 markets and festivals, and pair them with Sweet Tea or a cold beer for an authentic taste of the region.<\/span>\u00a0<\/span><\/p>

Our 15-day Authentic Southern USA<\/a> self-drive adventure showcases the iconic places and flavours of Georgia, the Carolinas, Tennessee, Mississippi, and Louisiana.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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13. Breakfast Tacos \u2013 A Tex-Mex Morning Favourite<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Classic Tex-Mex cuisine blends Mexican culinary traditions with regional Texan ingredients (think: flour tortillas, yellow cheese, ground beef and bold seasoning<\/span>s<\/span>) 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, <\/span>chorizo<\/span> and refried beans and served in warm tortillas, Breakfast Tacos are found everywhere from roadside <\/span><\/span>taquer\u00edas<\/span><\/span> (taco eateries) to hip city caf\u00e9s. And while tacos tend to dominate breakfast menus, <\/span>it\u2019s<\/span> also worth keeping an eye out for the Breakfast Burrito \u2013 particularly in <\/span><\/span>West Texas<\/span><\/span> \u2013 where the same tasty combos are delivered in <\/span>tasty<\/span> wraps.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Breakfast Tacos<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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14. Collard Greens \u2013 Soul Food Tradition <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A cornerstone of Southern Soul Food and deeply rooted in African American heritage, Collard Greens are <\/span>like<\/span> silverbeet<\/span> (also known as chard), but they have a firmer texture and a more earthy, slightly bitter flavour. <\/span>They\u2019re<\/span> typically <\/span>slow cooked<\/span> with smoked meats like ham hocks or turkey, along with onions, <\/span>garlic<\/span> and spices, and served as a side <\/span>with<\/span> fried chicken, barbecued <\/span>ribs<\/span> and cornbread.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fried Chicken with Collard Greens<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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15. Hush Puppies \u2013 The Perfect Fried Side <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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These deep-fried cornmeal balls are crispy on the outside and soft inside, often served as a side dish with fried fish or<\/span> barbecue<\/span>. 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, <\/span>they\u2019re<\/span> a staple in Louisiana and Georgia, found in seafood shacks and Southern-style restaurants alike.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Hush Puppies<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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16. Peach Cobbler \u2013 A Sweet Southern Dessert<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Known as the Peach State, and home to more than 40 locally grown varieties, Georgia is renowned for its juicy, tangy stone fruits \u2013 and you\u2019ll 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\u2019s 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.<\/span>\u00a0<\/span><\/p>

Roll through the rhythms of the region on our 11-day Rockin\u2019 Down the Highway<\/a> holiday \u2013 your ultimate music-themed road trip through Memphis, Nashville and\u202fNew Orleans.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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17. Key Lime Pie \u2013 Tangy and Refreshing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This tart and creamy dessert hails from the <\/span><\/span>Florida Keys<\/span><\/span><\/a>, with roots dating back to the early 20th <\/span>c<\/span>entury<\/span>. <\/span>It\u2019s<\/span> made using local key limes, sweetened condensed milk, and egg yolks to create its signature citrusy filling, typically poured into a crumbly crust <\/span>(<\/span>similar in texture to a crushed whole-wheat biscuit base<\/span>)<\/span> and topped with whipped cream or meringue. Known as <\/span><\/span>Florida<\/span><\/span><\/a>\u2019s official state pie, <\/span>it\u2019s<\/span> served chilled and has a<\/span> refreshing zing <\/span>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 <\/span><\/span>Key Lime Festival<\/span><\/span><\/a> in Key West each July, which<\/span> ha<\/span>s pie tastings, cooking demos and pie-eating <\/span>showdowns<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Key Lime Pie <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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18. Banana Pudding \u2013 A Creamy Classic<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With its earliest known recipe appearing in an 1888 issue of\u202f<\/span><\/span>Good Housekeeping<\/span><\/span>\u202fand gaining popularity throughout the South in the early 20th <\/span>c<\/span>entury, this beloved sweet consists of layers of vanilla custard, sliced bananas and vanilla wafers, often topped with whipped cream or meringue.<\/span><\/span>\u00a0<\/span><\/p>

Our 15-day <\/span><\/span>Authentic Texas<\/span><\/span><\/a> holiday pairs culinary adventures in <\/span><\/span>San Antonio<\/span><\/span> and Austin with a classic cowboy-country stay on <\/span>a<\/span> working <\/span>dude<\/span> ranch.<\/span><\/span>\u00a0<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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19. Beignets \u2013 Powdered Perfection from Louisiana<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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These deep-fried pastries have become synonymous with New Orleans. In fact, in 1986, Louisiana <\/span>designated<\/span> the <\/span>B<\/span>eignet as the official state doughnut, cementing its status as a cultural and culinary icon. Introduced by French settlers in the 18th <\/span>c<\/span>entury<\/span>, <\/span>B<\/span>eignets are made from a soft, yeast-leavened dough <\/span>that\u2019s<\/span> rolled, cut into <\/span>squares<\/span> and fried until golden, then lavishly dusted with powdered sugar. Traditionally served hot with <\/span>a cup of <\/span>coffee, <\/span>they\u2019re<\/span> a staple of morning or afternoon tea <\/span>\u2013 and a must-try in New Orleans\u2019 <\/span><\/span>French Quarter.<\/span><\/span>\u202f<\/span><\/span><\/a>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Beignets<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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20. Gooey Butter Cake \u2013 A Missouri Specialty <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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This rich, dense dessert originated in <\/span><\/span>St Louis<\/span><\/span><\/a>, <\/span><\/span>Missouri<\/span><\/span><\/a>, in the 1930s \u2013 and according to local legend, it was accidentally invented when a baker mixed up the proportions <\/span>of a<\/span> traditional coffee cake. The result was a thin crust topped with a buttery, sugar-rich layer that stays soft and gooey after baking. Today, <\/span>it\u2019s<\/span> 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 <\/span>remains<\/span> key.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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21. Hoecakes \u2013 Cornmeal Griddle Cakes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Originating in the South, these simple flatbreads are traditionally made from cornmeal, <\/span>water<\/span> and salt, then fried on a griddle or skillet. The name \u201choecake\u201d is thought to come from how they were once cooked: in the 18th and 19th centuries, enslaved African American<\/span> people<\/span> and field labourers would fry them on the flat blades of hoes held over open fires. Today, Hoecakes <\/span>remain<\/span> popular in Georgia, <\/span>Alabama<\/span> and the Carolinas, often served with <\/span>C<\/span>ollard <\/span>G<\/span>reens, fried <\/span>chicken<\/span> or gravy \u2013 or more simply, with butter and honey.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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22. Sweet Tea \u2013 The South in a Glass<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A local favourite since the early 20th <\/span>c<\/span>entury<\/span>, this signature sip is made by brewing black tea strong, sweetening it while <\/span>it\u2019s<\/span> hot, then chilling and serving it over ice \u2013 and no Southern feast is complete without it. Most of the black tea used in this refreshing beverage is imported, but South Carolina\u2019s <\/span><\/span>Charleston Tea Garden<\/span><\/span><\/a> remains<\/span> one of the only commercial tea farms in the US, producing American-grown black tea on <\/span><\/span>Wadmalaw Island<\/span><\/span><\/a>. <\/span>You\u2019ll<\/span> find Sweet Tea poured in homes, <\/span>diners<\/span> and restaurants a<\/span>cross <\/span>the South, and it even forms the base of cocktails like the Southern Porch Swing \u2013 a refreshing mix <\/span>of <\/span>S<\/span>weet <\/span>T<\/span>ea, Bourbon, <\/span>lemon<\/span> and mint. Looking for a unique souvenir? Charleston\u2019s <\/span><\/span>Firefly Distillery<\/span><\/span><\/a> produces a Sweet Tea-infused vodka, blending local tea leaves with Southern spirits for a distinctly regional tipple.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tBook your South USA Culinary Journey today!\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tAdventure World\u2019s authentic, fully customisable USA holidays serve a feast of foodie experiences, including cooking classes, tasting tours, and more. Explore our range of itineraries online, or call our Destination Experts on 1300 363 055 (AU) or 0800 238 368 (NZ) to plan your ultimate tailormade foodie getaway. \t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\tSee our USA Itineraries\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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 \u2013 as you\u2019ll see in […]<\/p>\n","protected":false},"author":92,"featured_media":876541,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_oasis_is_in_workflow":0,"_oasis_original":0,"site-sidebar-layout":"default","site-content-layout":null,"ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":null,"stick-header-meta":null,"header-above-stick-meta":null,"header-main-stick-meta":null,"header-below-stick-meta":null,"astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[22936],"tags":[22099,23216,1013,1012,23215,23211,2053,23213,21769,23214,23217,353,23210,23212],"class_list":["post-876535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-travel","tag-alabama","tag-arkansas","tag-cajun","tag-creole","tag-florida","tag-fried-green-tomatoes","tag-georgia","tag-louisiana","tag-memphis","tag-mississippi","tag-missouri","tag-new-orleans","tag-shrimp","tag-texas","countries-america","countries-united-states","countries-united-states-of-america","countries-usa","regions-north-america","regions-usa-canada","cities-austin","cities-charleston","cities-nashville","cities-new-orleans","cities-san-antonio","cities-savannah"],"acf":[],"yoast_head":"\nWhat to Eat in Southern USA 22 Iconic Dishes to Try<\/title>\n<meta name=\"description\" content=\"From Texan BBQ to Soul Food, this South USA travel guide serves its most iconic dishes so you can eat your way around New Orleans, Nashville and beyond.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.adventureworld.com\/blog\/what-to-eat-in-southern-usa\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What to Eat in Southern USA: 22 Iconic Dishes to Try\" \/>\n<meta property=\"og:description\" content=\"From Texan BBQ to Soul Food, this South USA travel guide serves its most iconic dishes so you can eat your way around New Orleans, Nashville and beyond.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.adventureworld.com\/blog\/what-to-eat-in-southern-usa\/\" \/>\n<meta property=\"og:site_name\" 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