Top 100 Western American Foods

Originating from San Diego, California, this American-Mexican fusion dish consists of shoestring fries topped with carne asada, cheese (often Cotija cheese), guacamole, and sour cream. The sour cream and guacamole should be on separate sides of the container so that they don't mix. Hot sauce is sometimes served on the side, depending on personal preferences. Carne asada fries are usually consumed after a few beers or late at night, and just by looking at the messy, caloric, and comforting combination of potatoes, cheese, meat, and dips, the connection between the two is pretty clear.Expand

Carne asada burrito is a type of burrito that originates from San Diego. The dish consists of a large flour tortilla topped with carne asada meat, pico de gallo, and guacamole. The carne asada parts is made with a combination of beef (skirt or flank steak), lemon juice, lime juice, salt, pepper, and onions. The pico de gallo consists of tomatoes, onions, jalapenos, cilantro, lemon juice, lime juice, garlic powder, oregano, chili powder, and cumin, while the guacamole is made with avocados, pico de gallo, lemon juice, lime juice, and a dash of hot sauce. The ingredients are placed on a warm tortilla, sometimes with additional toppings such as french fries or cheese, if desired, and the tortilla is then folded to form a burrito, which is always served hot.Expand

Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados. Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. Poke is typically consumed on its own as an appetizer or with steamed white rice for a full meal. In Hawaii, it is available in most supermarkets and is a common dish prepared for special occasions.Expand

Uramaki, California roll, or upside-down sushi is a unique sushi variety which has its origins disputed between Los Angeles and Vancouver, although most people claim that it was invented in California in the 1960s by a Japanese chef named Ichiro Mashita. This sushi roll is prepared with sushi rice, nori, fish (mostly tuna or salmon), avocado, and cucumber. It differs from other sushi types because the rice is on the exterior, wrapped around nori seaweed that is in the inner part and surrounds the filling. Uramaki is often rolled in roasted sesame seeds. It's recommended to serve this unusual delicacy with soy sauce, gari (pickled ginger), and wasabi on the side.Expand

Ever since California's days of gold mining around 1849, sourdough has been an iconic bread and a staple of the Western cuisine. It is the oldest and the most original form of leavened bread, with the oldest recorded use of sourdough dating back to the ancient Egyptians. During the gold rush period, the Boudin family (well-known bakers from France) came to San Francisco and became famous for their unique sourdough bread. It was a hugely popular food, especially for the hungry miners who flocked into the bakery every morning, appreciating the bread for its taste and durability. The Boudin bakery has been using the same starter sourdough culture since 1849, called Mother Dough, and it is still operating today. The sourdough craze spread like wildfire, and today there is a huge number of artisanal bakeries that sell sourdough bread all around the San Francisco Bay Area.Expand

Tuna tartare is an elegant starter originating from Los Angeles. The dish is made with a combination of raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper. It was invented in 1984 by chef Shigefumi Tachibe at the Chaya Brasserie when a few customers came in wanting beef tartare, but one of them didn't eat beef, so the chef tried tuna, and it was an instant success. Nowadays, it's usually served as a visually attractive appetizer with crackers or toast.Expand

Korean galbi includes various dishes made with beef short ribs, and this version differs in the specific cut of meat. Unlike the traditional galbi in which the ribs are sliced along the bones (also known as the English cut), in L.A. galbi, the ribs are cut across the bones into thin strips. The ribs should be marinated, typically in different combinations of soy sauce, onions, and Asian pears, and are then grilled over charcoal. Two main theories explain the origin and the name of L.A. galbi. While the less popular claims that the name stems from the lateral cut, it has been widely accepted that the dish initially appeared among the Korean community in Los Angles. The dish is now equally popular throughout South Korea. Like its traditional counterpart, L.A. galbi is also served with rice and various side dishes (banchan).Expand

Marionberry pie is a traditional comfort food staple from Oregon. Marionberries are a cross of Chehalem and Olallie blackberries, characterized by a tart and complex flavor with a hint of earthiness and sweetness. The crust for this pie is made with flour, salt, shortening, and cold water, while the basic filling is prepared with a combination of marionberries, sugar, cornstarch, and cinnamon for extra flavor. Once assembled, the pie is baked until it develops a golden-brown color.Expand

Malasadas are traditional Portuguese yeast-leavened doughnuts made from eggs, flour, sugar, and milk. They are sometimes coated with cinnamon or granulated sugar. The original Portuguese malasadas don't have any holes or fillings, but the variations prepared in Hawaii do. The popularity of malasadas in Hawaii is not accidental – Portuguese laborers from the Azores came to Hawaii in the 19th century to work in the plantations. They brought their traditional foods with them, including the malasadas, which were originally prepared in order to use all the sugar and lard in one's home before Lent. Nowadays, malasadas are especially popular on Fat Tuesday. The Hawaiian malasadas can be filled with various ingredients such as chocolate, guava, or coconut pudding (haupia). The name malasadas means poorly cooked, referring to the sugary exterior that's contrasted by a soft crumb.Expand

Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes. The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner.Expand

Russian River Brewing was founded in 1997, when Vinnie Cilurzo was hired as the head brewer. As early as 1999, Vinnie created one of the first commercially available Double IPAs - the renowned Pliny the Elder, which remains the brewery’s most famous and acclaimed beer to this day. Their reputation is built primarily on outstanding IPA styles, with Pliny the Elder - Double IPA, and Pliny the Younger - Triple IPA standing out. The latter is brewed only once a year, during a two-week release in February or March, and is available exclusively at their locations -an event that attracts beer enthusiasts from around the world. With the opening of their modern brewery in Windsor, they significantly expanded production capacity while also enhancing the visitor experience. Today, Russian River Brewing is considered one of the most influential and innovative American craft breweries, with its success rooted in a strong commitment to quality, continuous innovation, and deep connection with the community.Expand

Rogue Creamery was founded in 1933 in Oregon, and has since become a recognized name in the cheese industry, specializing in organic, hand-crafted cheeses with a particular focus on blue cheeses. The creamery has maintained high standards of quality over the years and has built an outstanding reputation in the United States and worldwide. Rogue Creamery is committed to sustainability, with its business model based on environmentally responsible practices. The creamery uses only milk from local farms that meet strict organic production standards. The milk used for their cheeses comes from farms that practice sustainable agricultural methods. Rogue Creamery produces its cheeses in small batches, using traditional methods and handcrafting techniques. Their cheeses are known for their high quality, which has earned them numerous prestigious awards.Expand

Monkish Brewing Co. is an independent brewery based in Torrance, California, with an additional taproom in Anaheim, known for its exceptional hazy IPAs and sour ales. Founded in 2012, the brewery began with Belgian-style ales but quickly gained a reputation as one of the most innovative producers of New England IPAs on the West Coast. Their shift toward modern, hop-forward styles is marked by a meticulous focus on aroma and dry-hopping techniques, using varietals such as Citra, Nelson, Galaxy, and Mosaic. Monkish also continues to explore fermentation-driven expressions - developing complex wild and mixed-fermentation ales in parallel with their IPA lineup, relying on both spontaneous and controlled processes in oak foeders. Each recipe carries the signature of head brewer Henry Nguyen, who blends technical precision with a creative approach inspired by philosophy and aesthetics.Expand

Sine Qua Non is one of the most iconic and influential boutique wineries in California, located in Ventura County and renowned for its extremely limited releases, unconventional style and the strong personal imprint of winemakers Manfred and Elaine Krankl. Founded in the early 1990s, the winery has become synonymous with intensely concentrated, artistically conceived wines based primarily on Rhône-style varieties such as Syrah, Grenache, Mourvèdre and Viognier. Production is extremely small, often only a few hundred to a few thousand bottles per wine, which is why nearly all sales take place through an exclusive waiting list. In the vineyard, meticulous vine management and low yields are essential, while in the cellar the team uses long macerations, slow maturation and a combination of new and seasoned oak barrels to achieve maximum varietal expression. Despite its powerful reputation and global demand, the winery remains committed to its individualistic approach - small lots, constant experimentation and a philosophy that each wine must be unique, irreproducible and stylistically free. Today, Sine Qua Non holds an almost mythical status in the wine world, representing a fusion of creativity, boldness and exceptional craftsmanship.Expand

Stranahan's Colorado Whiskey, established in 2004, is Colorado's first legal whiskey distillery since Prohibition. Founded by Jess Graber and George Stranahan, the distillery produces American single malt whiskey using locally sourced ingredients, including 100% malted barley and Rocky Mountain spring water. Their handcrafted process involves small-batch production and aging in new American oak barrels, resulting in a distinctive flavor profile that reflects the spirit of the Rocky Mountains.Expand

Schrader Cellars is a highly regarded Napa Valley winery founded in 1998 by Fred Schrader, with a clear focus on producing top-tier Cabernet Sauvignon from some of the region’s most sought-after vineyard sites. The estate is closely associated with the iconic Napa Valley, particularly the renowned Beckstoffer To Kalon Vineyard, which is considered one of the finest sources of Cabernet Sauvignon in California. A defining element of the winery’s success is its long-standing collaboration with winemaker Thomas Rivers Brown, whose approach emphasizes clonal selection and precise expression of individual vineyard blocks. Schrader Cellars produces limited quantities of single-vineyard and single-block wines, highlighting the nuances of terroir with remarkable clarity. The wines are known for their richness, structure, and depth, balanced by precision and aging potential. Minimal intervention in the cellar allows the fruit and vineyard character to remain at the forefront. Over time, the winery has achieved “cult” status, driven by both critical acclaim and limited availability. Many of its wines have received perfect scores from leading critics, reinforcing its reputation in the premium wine segment. Today, Schrader Cellars stands as a benchmark for modern Napa Valley Cabernet Sauvignon.Expand

Cutwater Spirits is a renowned San Diego-based distillery that began as a passion project by Yuseff Cherney. Initially focused on craft brewing, the brand expanded into the spirits world, creating a diverse portfolio that includes whiskey, rum, vodka, gin, and tequila. Cutwater Spirits is especially known for its innovation in crafting ready-to-drink canned cocktails, which have earned them numerous awards. The company uses a mix of traditional distillation methods and modern techniques, producing high-quality spirits that are recognized globally. Expand

Art of the Spirits Distillery, based in Colorado Springs, Colorado, was founded in 2014 by Richard Paul, a Denver native with over 13 years of experience collaborating with renowned artists like Danial James and David Uhl. The distillery specializes in producing cask strength, single-barrel whiskeys, each release featuring limited-edition fine art on its labels. This unique approach combines high-quality whiskey with exclusive artwork, making Art of the Spirits the only brand globally to showcase world-renowned artists on their bottles. Expand

Forte Chocolates, located in Washington, specializes in handcrafted artisan chocolates. The company emphasizes the use of all-natural ingredients and traditional techniques. They offer a variety of chocolate products, including bars, truffles, and seasonal specialties. Forte Chocolates also integrates unique flavors such as lemon pepper with white chocolate, reflecting their innovative approach to chocolate making.Expand