The Midwest produces wheat, corn, and soy. Bread pudding, Chicago deep dish pizza, and sandwiches are typical Midwestern foods, reflecting its shared resources.
Texas, Florida, and Tennessee foods are heavier and fried or barbecued. Barbeque, fried chicken, and brisket burgers are Southern classics due to corn, rice, and chicken.
Apple pie, thought to have been carried over by European immigrants, has become a staple of American cuisine.
"Hamburger Steak Sandwich," 1890s favorite. In 1935, Louis Ballast of Denver, Colorado received the cheeseburger trademark. Most American restaurants provide cheeseburgers.
Comfort food is carbohydrates plus carbs. Biscuits and gravy, white sausage gravy over hot biscuits, is a southern morning staple.
Since "The Virginia Housewife" in the 1800s, chefs have been reinventing macaroni and cheese. Mac & cheese is a crowd-pleaser, from babies to chefs.