Let’s discover the specialties of North American cuisine with the experts from Hotels.com who have selected five gourmet destinations and their traditional dishes.
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Jambalaya – New Orleans, Louisiana
At the top of every food lover’s list should be a trip to the Deep South of the United States, birthplace of Creole and Cajun cuisine. Many delicious dishes originated in New Orleans – such as Fish Gumbo, Andouille, a smoked sausage, and the Po’boy sandwich – but the most famous is undoubtedly Jambalaya: a one-pot dish made with sausage, vegetables, meat or fish, accompanied by broth and rice. Available both in the red variety (with tomato) typical of Creole cuisine, and in the white Cajun version (without tomato), Jambalaya is a must-try in this culinary adventure in the United States.
Tip: The rabbit and sausage Jambalaya at Coop’s Place, in the French Quarter of New Orleans, is a local favorite.
Jambalaya
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Fish Tacos – San Diego, California
Inspired by the nearby Baja California peninsula in Mexico, San Diego is clearly the home of the best fish tacos in the world. The city, located on the ocean coast, is home to numerous food trucks and Mexican-style restaurants, and visitors will struggle to find a menu without an enticing taco. The look is simple, but it’s the filling that makes it exciting. Fresh white fish is placed into a tortilla cone and topped with shredded cabbage, sour cream, Mexican salsa, and a squeeze of lime. The most traditional way to serve the taco is with fried fish, but a healthier grilled fish version is almost always available upon request.
Tip: Point Loma Seafood on Emerson Street buys fresh fish daily from local fishermen.
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Funeral Potatoes – Salt Lake City, Utah
They may sound sad, but Funeral Potatoes from Utah are a true comfort food inspired by homemade cooking. A casserole is filled with diced potatoes, cheese, onions, creamy soup, butter, and crushed potato chips, then baked. Traditionally, this dish is brought to funeral dinners and served as a side, but it’s a simple dish more commonly prepared for family gatherings. Every year at the Utah State Fair, there’s even a contest for the best Funeral Potatoes. Contestants must use at least 3 locally sourced ingredients, and the winner receives a $150 gift card.
Tip: Garage on Beck, on Beck Street, serves the “Fried Mormon Funeral Potatoes” topped with Utah’s signature ranch sauce.
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Rocky Mountain Oysters – Billings, Montana
Don’t be fooled by the name: this delicacy from Montana is not what it seems. This dish does not contain seafood but rather bull testicles. The organs are floured and seasoned with salt and pepper before being fried and served as an appetizer with cocktail sauce. Young bulls are commonly castrated to make them more docile, and to avoid waste, the testicles are preserved and served as a delicacy, as happens every year at the Montana Testicle Festival.
Tip: It’s definitely worth visiting Bull Mountain Grille for an appetizer of Rocky Mountain Oysters.
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Shrimp & Grits – Charleston, South Carolina
There is no doubt about the shrimp portion of this dish, but the Grits part might need some explanation. Called “nixtamal” since World War II, Grits are made from coarsely ground corn or hominy boiled in milk or water to create a dish similar to savory porridge. On its own, Grits is usually eaten at breakfast, but with the addition of shrimp and seasonings, it becomes a delicious main course. Bacon, mushrooms, green onions, garlic, and cheese are often added to create a very flavorful dish.
Tip: Charleston’s Hominy Grill avoided serving this dish for several years in an attempt to stand out, but eventually yielded to customer demand and added it to the menu, winning the prestigious James Beard Award.
