![\"Creole](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/creole-cajun-food-new-orleans-usa.jpg\")
<\/a><\/p>\n1<\/span>\u00a0 | \u00a0Creole and Cajun food<\/h4>\nThe cuisine of New Orleans is perhaps the most uniquely recognized regional cuisine in the US. Gumbo, crawfish \u00e9touf\u00e9e, jambalaya, boudin, beignets, po-boys, the list goes on. While Creole and Cajun cuisine is very distinct, today many restaurants in New Orleans serve a delicious combination of the two. If there\u2019s one stop you make in the US, let it be at this melting pot of French, African, and American cultures. Because who could resist the French Quarter\u2019s best bread stuffed with fried oysters and slathered with tangy tartar sauce?<\/p>\n
<\/p>\n
![\"The](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/the-reuben-nebraska-usa.jpg\")
<\/a><\/p>\n2<\/span>\u00a0 | \u00a0The Reuben<\/h4>\nThe Reuben is a wonderfully Midwestern affair. Made up of corned beef, Swiss cheese, sauerkraut and Thousand Island dressing melted on rye, it has become a deli staple all over America. Many believe that it originated in Omaha, Nebraska when Reuben Kulakosky asked for a corned beef and sauerkraut sandwich during an after-hours poker match at the Blackstone Hotel. The hotelier drained the sauerkraut and mixed it with Thousand Island dressing \u2013 Reuben liked it so much it was added to the lunch menu. You can still get a taste of the original at\u00a0Crescent Moon<\/a>, which uses the old recipe from an old typewritten transcript.<\/p>\n <\/p>\n
![\"Tacos](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/tacos-california-usa.jpg\")
<\/a><\/p>\n3<\/span>\u00a0 | \u00a0Tacos<\/h4>\nMexicans have been wrapping a tortilla around meat for centuries, but tacos didn\u2019t arrive in Southern California until the Mexican Revolution in the 1920s. With the popularity of food trucks and fusion cooking, it\u2019s no surprise that California has the hottest taco crawl outside of Mexico.<\/p>\n
Taco tips:\u00a01)<\/strong>\u00a0You want to look for regional stuff \u2013 if you can\u2019t understand the menu, it\u2019s a good sign,\u00a02)<\/strong>\u00a0Strong salsa game \u2013 you want more than two sauce options,\u00a03)<\/strong>\u00a0Look for a big mound of masa with someone making tortillas \u2013 if you see a packet of tortillas in the taqueria, run. Safe bets are Los Originales Tacos Arabes de Puebla,\u00a0Kogi<\/a>, and the tacos de camaron at Mariscos Jalisco.<\/p>\n <\/p>\n
![\"Cheesesteak](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/cheesesteak-philadelphia-usa.jpg\")
<\/a><\/p>\n4<\/span>\u00a0 | \u00a0Cheesesteak<\/h4>\nThe cheesesteak \u2013 a combination of chopped steak, cheese and grilled onions on a bun \u2013\u00a0is Philadelphia\u2019s signature dish and has transitioned from regional specialty to one of America\u2019s favorite sandwiches. Legend has it that in the 1930s a cabbie saw hot dog stand operators Pat and Harry Olivieri eating a cheesesteak and ordered one himself. It proved so popular that they eventually opened up\u00a0Pat\u2019s King of Steaks<\/a>. Other cheesesteak vendors soon appeared all over the city and to this day everyone has a different opinion on who does it best.<\/p>\n <\/p>\n
![\"Pizza](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/pizza-chicago-usa.jpg\")
<\/a><\/p>\n5<\/span>\u00a0 | \u00a0Pizza<\/h4>\nItalians introduced this national staple, but its style differs depending on what region you\u2019re in. Chicago will serve up gut-busting deep-dish pizza whereas you\u2019ll find \u2018apizza\u2019 in New Haven \u2013 a thin-crust, coal-fired Neapolitan pizza made famous in the \u201920s by Italian immigrant Frank Pepe. If you\u2019re in the area, try\u00a0Pepe\u2019s<\/a>\u00a0famous white clam pie and compare it with rival\u00a0Sally\u2019s Apizza<\/a>. For some, though, nothing compares to a \u2018New York Slice\u2019 \u2013 make your way to\u00a0Lucali<\/a>\u00a0in Brooklyn or the oldest family-run pizzeria in America:\u00a0Totonno\u2019s<\/a>, Coney Island.<\/p>\n <\/p>\n
![\"Fried](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/fried-chicken-north-carolina-usa.jpg\")
<\/a><\/p>\n6<\/span>\u00a0 | \u00a0Fried Chicken<\/h4>\nEach US region has put their stamp on this savory dish. Nashville\u2019s famous for its hot chicken and dry rub served on top of white bread with sliced pickles, while in North Carolina the chicken is bathed in flour then fried before being dunked in a barbecue sauce. In Texas, your \u2018chicken fried chicken\u2019 is a boneless, skinless breast marinated in buttermilk, usually accompanied with mashed potatoes, corn, biscuits and cream gravy. And we can\u2019t forget Kentucky\u2019s own Harland Sanders who was one of the first cooks to use a pressure fryer for that extra-crispy skin.<\/p>\n
<\/p>\n
![\"Crawfish](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/crawfish-louisiana-usa.jpg\")
<\/a><\/p>\n7<\/span>\u00a0 | \u00a0Crawfish<\/h4>\nWhen someone mentions crawfish, the first thing we think of is New Orleans. But Houston, Texas is also memorable for these delicious crustaceans. The big oil boom brought a surge of workers from Louisiana, and with them came a passion for seafood boils. Fast-forward to the mid-2000s where Houston\u2019s Vietnamese immigrants began to blend the ingredients from the nearby Gulf with traditional Vietnamese flavor to create Viet-Cajun crawfish. Houstonians have never looked back and it\u2019s fast becoming one of Houston\u2019s most sought-after fusions.<\/p>\n
<\/p>\n
![\"Lobster](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/lobster-roll-connecticut-usa.jpg\")
<\/a><\/p>\n8<\/span>\u00a0 | \u00a0Lobster Roll<\/h4>\nThis quintessential summer dish was supposedly birthed in the small coastal town of Milford, Connecticut in the late 1920s and soon multiplied all over New England. The original version is warm lobster meat drizzled with melted butter and wedged into a toasted bun. Maine, with the most abundant cold-water lobsters on the planet, is now regarded as the nation\u2019s lobster roll capital, and this street food is served high and low at lobster pounds, seafood shacks, fast-food chains and supermarkets. If you can time your trip to coincide with the world famous Maine Lobster Festival, you\u2019ll be in for a treat.<\/p>\n
<\/p>\n
![\"Key](\"https:\/\/www.odyssea-voyage.com\/wp-content\/uploads\/2020\/04\/key-lime-pie-florida-usa.jpg\")
<\/a><\/p>\n9<\/span>\u00a0 | \u00a0Key Lime Pie\u00a0\u00a0\u00a0<\/h4>\nPies are, without a doubt, one of America\u2019s most beloved and iconic desserts. Only four states have an official state pie: apple in Vermont, pecan in Texas, pumpkin in Illinois, and Key lime in Florida. Florida\u2019s Key lime pie has been popularized by restaurants such as\u00a0Joe\u2019s Stone Crab<\/a>\u00a0who use butter and graham cracker for the crust, sweetened condensed milk, egg yolks, and freshly squeezed Key lime juice for the filling. You can witness Florida Keys\u2019 annual Key lime pie-eating contest over a July 4th weekend.<\/p>\n <\/p>\n
<\/a><\/p>\n2<\/span>\u00a0 | \u00a0The Reuben<\/h4>\nThe Reuben is a wonderfully Midwestern affair. Made up of corned beef, Swiss cheese, sauerkraut and Thousand Island dressing melted on rye, it has become a deli staple all over America. Many believe that it originated in Omaha, Nebraska when Reuben Kulakosky asked for a corned beef and sauerkraut sandwich during an after-hours poker match at the Blackstone Hotel. The hotelier drained the sauerkraut and mixed it with Thousand Island dressing \u2013 Reuben liked it so much it was added to the lunch menu. You can still get a taste of the original at\u00a0Crescent Moon<\/a>, which uses the old recipe from an old typewritten transcript.<\/p>\n <\/p>\n
<\/a><\/p>\n3<\/span>\u00a0 | \u00a0Tacos<\/h4>\nMexicans have been wrapping a tortilla around meat for centuries, but tacos didn\u2019t arrive in Southern California until the Mexican Revolution in the 1920s. With the popularity of food trucks and fusion cooking, it\u2019s no surprise that California has the hottest taco crawl outside of Mexico.<\/p>\n
Taco tips:\u00a01)<\/strong>\u00a0You want to look for regional stuff \u2013 if you can\u2019t understand the menu, it\u2019s a good sign,\u00a02)<\/strong>\u00a0Strong salsa game \u2013 you want more than two sauce options,\u00a03)<\/strong>\u00a0Look for a big mound of masa with someone making tortillas \u2013 if you see a packet of tortillas in the taqueria, run. Safe bets are Los Originales Tacos Arabes de Puebla,\u00a0Kogi<\/a>, and the tacos de camaron at Mariscos Jalisco.<\/p>\n <\/p>\n
<\/a><\/p>\n4<\/span>\u00a0 | \u00a0Cheesesteak<\/h4>\nThe cheesesteak \u2013 a combination of chopped steak, cheese and grilled onions on a bun \u2013\u00a0is Philadelphia\u2019s signature dish and has transitioned from regional specialty to one of America\u2019s favorite sandwiches. Legend has it that in the 1930s a cabbie saw hot dog stand operators Pat and Harry Olivieri eating a cheesesteak and ordered one himself. It proved so popular that they eventually opened up\u00a0Pat\u2019s King of Steaks<\/a>. Other cheesesteak vendors soon appeared all over the city and to this day everyone has a different opinion on who does it best.<\/p>\n <\/p>\n
<\/a><\/p>\n5<\/span>\u00a0 | \u00a0Pizza<\/h4>\nItalians introduced this national staple, but its style differs depending on what region you\u2019re in. Chicago will serve up gut-busting deep-dish pizza whereas you\u2019ll find \u2018apizza\u2019 in New Haven \u2013 a thin-crust, coal-fired Neapolitan pizza made famous in the \u201920s by Italian immigrant Frank Pepe. If you\u2019re in the area, try\u00a0Pepe\u2019s<\/a>\u00a0famous white clam pie and compare it with rival\u00a0Sally\u2019s Apizza<\/a>. For some, though, nothing compares to a \u2018New York Slice\u2019 \u2013 make your way to\u00a0Lucali<\/a>\u00a0in Brooklyn or the oldest family-run pizzeria in America:\u00a0Totonno\u2019s<\/a>, Coney Island.<\/p>\n <\/p>\n
<\/a><\/p>\n6<\/span>\u00a0 | \u00a0Fried Chicken<\/h4>\nEach US region has put their stamp on this savory dish. Nashville\u2019s famous for its hot chicken and dry rub served on top of white bread with sliced pickles, while in North Carolina the chicken is bathed in flour then fried before being dunked in a barbecue sauce. In Texas, your \u2018chicken fried chicken\u2019 is a boneless, skinless breast marinated in buttermilk, usually accompanied with mashed potatoes, corn, biscuits and cream gravy. And we can\u2019t forget Kentucky\u2019s own Harland Sanders who was one of the first cooks to use a pressure fryer for that extra-crispy skin.<\/p>\n
<\/p>\n
<\/a><\/p>\n7<\/span>\u00a0 | \u00a0Crawfish<\/h4>\nWhen someone mentions crawfish, the first thing we think of is New Orleans. But Houston, Texas is also memorable for these delicious crustaceans. The big oil boom brought a surge of workers from Louisiana, and with them came a passion for seafood boils. Fast-forward to the mid-2000s where Houston\u2019s Vietnamese immigrants began to blend the ingredients from the nearby Gulf with traditional Vietnamese flavor to create Viet-Cajun crawfish. Houstonians have never looked back and it\u2019s fast becoming one of Houston\u2019s most sought-after fusions.<\/p>\n
<\/p>\n
<\/a><\/p>\n8<\/span>\u00a0 | \u00a0Lobster Roll<\/h4>\nThis quintessential summer dish was supposedly birthed in the small coastal town of Milford, Connecticut in the late 1920s and soon multiplied all over New England. The original version is warm lobster meat drizzled with melted butter and wedged into a toasted bun. Maine, with the most abundant cold-water lobsters on the planet, is now regarded as the nation\u2019s lobster roll capital, and this street food is served high and low at lobster pounds, seafood shacks, fast-food chains and supermarkets. If you can time your trip to coincide with the world famous Maine Lobster Festival, you\u2019ll be in for a treat.<\/p>\n
<\/p>\n
<\/a><\/p>\n9<\/span>\u00a0 | \u00a0Key Lime Pie\u00a0\u00a0\u00a0<\/h4>\nPies are, without a doubt, one of America\u2019s most beloved and iconic desserts. Only four states have an official state pie: apple in Vermont, pecan in Texas, pumpkin in Illinois, and Key lime in Florida. Florida\u2019s Key lime pie has been popularized by restaurants such as\u00a0Joe\u2019s Stone Crab<\/a>\u00a0who use butter and graham cracker for the crust, sweetened condensed milk, egg yolks, and freshly squeezed Key lime juice for the filling. You can witness Florida Keys\u2019 annual Key lime pie-eating contest over a July 4th weekend.<\/p>\n <\/p>\n
<\/p>\n
Mexicans have been wrapping a tortilla around meat for centuries, but tacos didn\u2019t arrive in Southern California until the Mexican Revolution in the 1920s. With the popularity of food trucks and fusion cooking, it\u2019s no surprise that California has the hottest taco crawl outside of Mexico.<\/p>\n Taco tips:\u00a01)<\/strong>\u00a0You want to look for regional stuff \u2013 if you can\u2019t understand the menu, it\u2019s a good sign,\u00a02)<\/strong>\u00a0Strong salsa game \u2013 you want more than two sauce options,\u00a03)<\/strong>\u00a0Look for a big mound of masa with someone making tortillas \u2013 if you see a packet of tortillas in the taqueria, run. Safe bets are Los Originales Tacos Arabes de Puebla,\u00a0Kogi<\/a>, and the tacos de camaron at Mariscos Jalisco.<\/p>\n <\/p>\n The cheesesteak \u2013 a combination of chopped steak, cheese and grilled onions on a bun \u2013\u00a0is Philadelphia\u2019s signature dish and has transitioned from regional specialty to one of America\u2019s favorite sandwiches. Legend has it that in the 1930s a cabbie saw hot dog stand operators Pat and Harry Olivieri eating a cheesesteak and ordered one himself. It proved so popular that they eventually opened up\u00a0Pat\u2019s King of Steaks<\/a>. Other cheesesteak vendors soon appeared all over the city and to this day everyone has a different opinion on who does it best.<\/p>\n <\/p>\n Italians introduced this national staple, but its style differs depending on what region you\u2019re in. Chicago will serve up gut-busting deep-dish pizza whereas you\u2019ll find \u2018apizza\u2019 in New Haven \u2013 a thin-crust, coal-fired Neapolitan pizza made famous in the \u201920s by Italian immigrant Frank Pepe. If you\u2019re in the area, try\u00a0Pepe\u2019s<\/a>\u00a0famous white clam pie and compare it with rival\u00a0Sally\u2019s Apizza<\/a>. For some, though, nothing compares to a \u2018New York Slice\u2019 \u2013 make your way to\u00a0Lucali<\/a>\u00a0in Brooklyn or the oldest family-run pizzeria in America:\u00a0Totonno\u2019s<\/a>, Coney Island.<\/p>\n <\/p>\n Each US region has put their stamp on this savory dish. Nashville\u2019s famous for its hot chicken and dry rub served on top of white bread with sliced pickles, while in North Carolina the chicken is bathed in flour then fried before being dunked in a barbecue sauce. In Texas, your \u2018chicken fried chicken\u2019 is a boneless, skinless breast marinated in buttermilk, usually accompanied with mashed potatoes, corn, biscuits and cream gravy. And we can\u2019t forget Kentucky\u2019s own Harland Sanders who was one of the first cooks to use a pressure fryer for that extra-crispy skin.<\/p>\n <\/p>\n When someone mentions crawfish, the first thing we think of is New Orleans. But Houston, Texas is also memorable for these delicious crustaceans. The big oil boom brought a surge of workers from Louisiana, and with them came a passion for seafood boils. Fast-forward to the mid-2000s where Houston\u2019s Vietnamese immigrants began to blend the ingredients from the nearby Gulf with traditional Vietnamese flavor to create Viet-Cajun crawfish. Houstonians have never looked back and it\u2019s fast becoming one of Houston\u2019s most sought-after fusions.<\/p>\n <\/p>\n This quintessential summer dish was supposedly birthed in the small coastal town of Milford, Connecticut in the late 1920s and soon multiplied all over New England. The original version is warm lobster meat drizzled with melted butter and wedged into a toasted bun. Maine, with the most abundant cold-water lobsters on the planet, is now regarded as the nation\u2019s lobster roll capital, and this street food is served high and low at lobster pounds, seafood shacks, fast-food chains and supermarkets. If you can time your trip to coincide with the world famous Maine Lobster Festival, you\u2019ll be in for a treat.<\/p>\n <\/p>\n Pies are, without a doubt, one of America\u2019s most beloved and iconic desserts. Only four states have an official state pie: apple in Vermont, pecan in Texas, pumpkin in Illinois, and Key lime in Florida. Florida\u2019s Key lime pie has been popularized by restaurants such as\u00a0Joe\u2019s Stone Crab<\/a>\u00a0who use butter and graham cracker for the crust, sweetened condensed milk, egg yolks, and freshly squeezed Key lime juice for the filling. You can witness Florida Keys\u2019 annual Key lime pie-eating contest over a July 4th weekend.<\/p>\n <\/p>\n<\/a><\/p>\n3<\/span>\u00a0 | \u00a0Tacos<\/h4>\n
<\/a><\/p>\n4<\/span>\u00a0 | \u00a0Cheesesteak<\/h4>\n
<\/a><\/p>\n5<\/span>\u00a0 | \u00a0Pizza<\/h4>\n
<\/a><\/p>\n6<\/span>\u00a0 | \u00a0Fried Chicken<\/h4>\n
<\/a><\/p>\n7<\/span>\u00a0 | \u00a0Crawfish<\/h4>\n
<\/a><\/p>\n8<\/span>\u00a0 | \u00a0Lobster Roll<\/h4>\n
<\/a><\/p>\n9<\/span>\u00a0 | \u00a0Key Lime Pie\u00a0\u00a0\u00a0<\/h4>\n