Must-Try American Dishes at Your Local Restaurant

Whether eaten on the side of a juicy hamburger or in a Philly sandwich, French fries are an unmistakable American food staple. Potato chips also show how Americans love simple snacks.

Time-honored clam chowder is popular in many restaurants. It can be served with cornbread at American cookouts or picnics.

French Fries

One of the most classic American dishes offered in restaurants in Beaufort SC, French fries are a delicious side to any meal. You can get them at various restaurants, from fast food chains to diners and even Michelin-star restaurants.

It is not known exactly when French fries first made their way into America, but it is believed that they arrived in the 1700s. Some people also like to add a twist to their French fry experience by topping it with a fried egg. 

Hot Dogs

A grilled or steamed sausage in a soft bun with mustard and ketchup. It’s a meal full of what makes America great: immigration, mash-ups of food styles, and regional pride in doing things differently.

Every hot dog starts with meat trimmings from chickens, turkeys, pigs, and cattle. The trimmings are mixed with salt, food starch, flavorings, and sodium nitrite for added color and texture. The result is a patty-like paste that can be easily eaten on the go or enjoyed in a restaurant like the Blackstone’s Cafe in Beaufort. The dish’s popularity shows how adaptable American cuisine is.

Potato Chips

A thin potato slice that has been salted, seasoned, and then fried until the crisp is what is known as a potato chip. It is one of the most widely consumed snacks in Western nations.

It is generally accepted that George Crum created potato chips in 1853 at the Moon’s Lake House Hotel in Saratoga Springs, New York. His guests’ repeated complaints that his French-fried potatoes were too thick and mushy infuriated him. To make the first potato chips, Crum cut them very thinly and fried them until they were crispy.

Biscuits and Gravy

One of America’s most popular breakfast dishes, biscuits, and gravy, is a deliciously hearty meal that will keep you full all morning. It consists of flaky biscuits covered in creamy sausage gravy.

The biscuits are a regional staple, with chefs pulling from church cookbook recipes to create the perfect recipe. They’re traditionally made with butter or lard and buttermilk, while the gravy is often known as “sawmill” or country gravy, which was created to be cheap and filling in food-strapped colonies.

To serve, spread a heaping spoonful of the gravy on top of a warm biscuit and enjoy! You can also add a pinch of salt and pepper to make it even more flavorful.

Meatloaf

Meatloaf may be low on the healthy list, but it’s a popular comforting dish. It became a staple during the Depression because it was an economical way to stretch meat. It’s still a favorite today, especially among Baby Boomers who want to indulge their nostalgia.

Mix the ground beef, bread crumbs, milk, egg, paprika, garlic powder, salt, and pepper in a bowl. Lightly blend. The form on a baking sheet or pan into a loaf and top with ketchup. Serve hot after baking until well done.

Mac and Cheese

Macaroni and cheese is America’s most beloved comfort food. This dish can be as simple or elaborate as you choose. It can be baked and served with various toppings or made on the stovetop.

This cheesy favorite evolved from a meal Thomas Jefferson enjoyed while traveling in Paris and northern Italy. Making a roux, a blend of oil and flour used to produce thick sauces, is the key to making homemade mac & cheese.

Apple Pie

One of the most quintessential American dishes is apple pie. The dessert traces its roots back to Europe but was cemented in American culture when European immigrants brought it over.

Use a variety of apples (a few Red Delicious or McIntosh and many Fuji and Granny Smith) to get the best flavor from your pie. As the apples cook, they rehydrate and concentrate to form a thick filling.

Roll the second disk of dough into a 12-inch circle and gently place it over the top of the apple filling. Seal the edges and crimp decoratively, if desired. Bake until the crust is golden brown and juices bubble through slits in the pastry.