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People take those classics, mix ’n’ match ’em and then slowly (or quickly) turn them into definitive American dishes. And then we oftentimes send the reformulated food back out into the wider world to complete the cycle.

From starters todesserts, here are 【 - Free Stock Trading Signals 】 Travel’s 20 selections for the greatest American food dishes:

People enjoybarbecue around the world, but Americans have taken a collective passion for low ’n’ slow cooked meat to the next level. Spanish conquistadors brought the cooking style practiced by indigenous Caribbean tribes north. It’s arguably one of the most-argued about foods in the United States – and we’re well-aware of thegrand pizza rivalry.

Four classic, regional BBQ rivalries and styles reign: Carolinas (where they’ve gone whole hog for pork); Texas (where beef is king); Memphis (where it’s all about ribs and rubs); and Kansas City (where a sweet, tomato-based sauce is a must). But that’s just the beginning. Regional types have their own subsets of disputes.

For instance, head to the South and you’ll discover a South Carolina / North Carolinasplit on sauces. Then in justNorth Carolina, there’s the epic division of Eastern (whole hog, vinegar sauce) and Western (pork shoulder, tomato-and-vinegar sauce). In parts of South Carolina, a mustard-based sauce from German immigrants is preferred, and in even more select spots, a relatively secret“barbecue hash”is beloved. Meanwhile,“Texas big city barbecue”is sweeping the whole nation.

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Okra can be found swimming in gumbos, succotashes and such. Hard-core fans might enjoy the slimy green pods simply steamed or boiled. They’re even pickled. But breaded and fried is often the entry point for reluctant first-timers, who can be quickly won over with the crunch and distinctive “grassy” flavor.

It’s still wildly popular in the South. Irmo, a small town in South Carolina, holds a yearlyOkra Strutto celebrate the fuzzy-skinned, cylindrical veggie. Fried okra makes a great snack, a proper side dish or one part of another concoction such as theFried Shrimp and Okra Po’boya la the Williamsburg Inn in Virginia.

California’s trendy tendencies go back for decades. After all, this is the state that introduced the pleasing Cobb salad to the rest of the United States.

Credit for the Cobb saladgenerally goes to Bob Cobb, owner of the now-defunct Brown Derby chain in Los Angeles. Back in 1937, he whipped up and then chopped up a late-night salad at the North Vine location for Sid Grauman of Grauman’s Theater with what he had on hand.

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Flour, salt, baking powder and maybe sugar combined and cooked in lard or oil. What could be more simple? Or more complicated?

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Its super-compressed origin story could be fancifully called “From theGolden Hordeto the Golden Arches.” Burger expertGeorge Motztraces themodern burger’s ancestryback to 13th-century Mongolia. The raw mutton concoction from the remnants of the Mongol Empire eventually made its way over centuries to Hamburg, Germany, and shifted in make-up to cooked chopped beef. German immigrants brought it over to the United States, where it eventually made its way onto a bun.

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In the case of apple pie, it hit peak patriotism during World War II as the US soldier fought “for mom and apple pie.” It’s now American down to the core.

Geography and climate also helped it claim fruit pie ascendancy. Good-sized chunks of the US mainland – all with four distinct seasons and sloping terrain – proved ideal for growing apples. Thetop 10 statesfor apple production cover a lot of territory: Washington, New York, Michigan, Pennsylvania, California, Virginia, North Carolina, Oregon, Ohio and Idaho.

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Chef Sam Choy, one of the early drivers of the Hawai’i regional cuisine movement in the 1990s, helped expand its popularity well beyond the island chain’s shores.

Like many vaunted American dishes, poke (pronouncedpoh-kay) is an amalgamation of multiple influences. Japanese and Chinese immigrants added the use ofshoyu(a type of soy sauce) and sesame oil.

Variations of poke abound. It can be served atop rice, seaweed or in a salad of greens. You might even find it in tacos for a Hawaiian-Latin fusion.

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Clam chowderperfectly illustrates how Americans can be adaptive and divisive at the same time. Certainly, the two clam chowder camps can be very loyal to their type. New England fans swear by their rich, milk- or-creamed-based formula with potatoes, onions, salt pork or bacon along with those divine clams. Manhattan mavens prefer their soupier, tomato-based bowl that might feature onion, garlic, celery and carrots along with potatoes.

Down in the Florida Keys, these debates and preferences are just background noise as they devour bowls ofconch chowder. (Conch, a type of sea snail, was a staple of the early settlers).

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It’s named after a 19th-century general from Hunan province in southeast China, but it was invented by chefPeng Chang-kueiin Taiwan in the 1950s. (He fled to the island with the Nationalist government after the Communist takeover of the mainland in the late 1940s.) The dish first became popular in Taiwan and reflected mainland Hunan tastes – salty, hot and sour. No sugar or sweetness was added.

Eventually, New York City chefs visiting Taiwan in the early 1970s got hip to the dish. Buttheir version– delicious, lightly battered chunks of dark chicken fried in a sweet-and-sour sauce – appealed to that American penchant for anything fried and sweet.

Corned beef, the key ingredient of a classic Reuben, was developed hundreds of years ago in the British Isles. That “prototype” of the salted meat we know today wasoften produced in Irelandbut sent to England for consumption because the Irish of that time were too poor to afford it themselves. The modern corned beef we enjoy comes from the Irish diaspora in America, who turned to Jewish butchers and their kosher brisket cut as a food source.

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You can also find protein variations across the land: Smoked salmon, turkey and a “Texas Reuben” that has smoked pastrami brisket.

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It’s most popular in the “Grits Belt” stretching roughly from parts of Texas to the Washington, DC, area, and they’re often eaten as a side at breakfast. But grits can be more than simple, cheap, filling morning fare, as evidenced by the rise of shrimp-and-grits, a popular lunch and dinner option in the fanciest ofCharleston, South Carolina, restaurants and beyond.

Grits often are an acquired taste – puzzling to newcomers who might find them a bowl of blandness. The key: Avoid quick-cook varieties and go for stone-ground grits cooked low and slow. Add butter, salt and pepper to taste. Then cut your imagination loose. Grits can host cheese, runny fried eggs, bacon pieces, finely chopped tomatoes, sauteed onions, okra and even venison.

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Besides being delicious, it’s no wonder they became so popular. Americans love a bargain, simplicity and food they can eat on the go. And in those regards, the relatively inexpensive, easy-to-make, imminently portable chocolate chip cookie scores a tasty trifecta.

It’s hard to overstate Louisiana’s contribution to the American food scene, and it’s equally hard to overstate gumbo’s role in the state’s culinary heritage.

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Li’l Dizzy’s Caféin the Treme neighborhood of New Orleans makes a huge pot of gumbo for lunch every day. That allows for about 60 to 70 servings and takes about two hours to prepare. Their Creole filé gumbo starts with aroux(a flour and fat mixture for thickness). Then shrimp, crabs, ham, smoked sausage, homemade hot sausage are added along with onion, bell peppers and a little celery.

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How important is the Mission burrito to the city’s food legacy? In 2003, humorist and food writerCalvin Trillin wrote:“In San Francisco the burrito has been refined and embellished in much the same way that the pizza has been refined and embellished in Chicago.”

By the way that Americans, most particularly those in the South, have taken to banana pudding, you’d think the fruit was grown here in abundance (such as the case with apples). However, the US mainland is just not banana-growing territory.

But since the late 1800s when tropical trade routes opened up, the imported, easy-to-peel fruit has been a star player on the dessert scene.

Like with so many other US faves, variations abound.  But a traditional creamy trifle will feature layers of bananas, a vanilla pudding or custard, Nilla wafers (daring heretics might use sponge cake) and then whipped cream or even a meringue. Crushed nuts might go on top.

Banana pudding is a utility player for pretty much any occasion, equally at home at wedding receptions or post-funeral gatherings; church potlucks or backyard beer bashes; fancy restaurants or basic barbecue huts.

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Ever dreamed of going to Italy and enjoying some authentic meatballs and spaghetti after a long day on the canals of Venice or in the museums of Florence? Well, keep dreaming unless you go to a restaurant catering to US tourists. Forthis is a dishwhose domain is New World Atlantic, not Old World Mediterranean.

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In America, they had more money and cheaper meat. They developed their own style of meatballs, making them larger than those in the home country and with more meat and less bread. To bulk up their meals even more, they added a heaping helping of pasta and a tomato sauce.

It’s getting harder to find thatold-school, red-sauce Italian restaurantsserving the dish these days, but when you do, you’re in for a nostalgic treat.

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Various origin storiesfrom the late 1800s abound. The most reported ones all involve a well-to-do man with the last name of Benedict and the special request made by said man of chefs in New York City restaurants. But which exact Benedict and the particulars of when and where the order was made remain disputed to this day.

Eggs Benedict been a staple at brunches across the country for decades. They were even thefavorite touring foodof rocker Eddie Van Halen.

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