The big barbecue styles
| Style | What defines it | Where |
|---|---|---|
| Texas | Beef brisket and sausage, often with just salt and pepper, smoked over post oak | Central Texas and Austin |
| Kansas City | Many meats with a thick, sweet tomato-molasses sauce; famous for burnt ends | Kansas City |
| Memphis | Pork ribs served "dry" with a spice rub or "wet" with sauce; pulled pork | Memphis |
| Carolina | Whole hog or pork shoulder; vinegar sauces in the east, tomato added in the west, a mustard-based sauce in central South Carolina | North and South Carolina |
Cajun and Creole
Louisiana has two related cuisines. Creole cooking grew up in New Orleans, blending French, Spanish, African and Caribbean influences, and often uses tomatoes, as in shrimp Creole. Cajun cooking comes from the Acadian settlers of rural south Louisiana and is rustic and hearty. Both use the "holy trinity" of onion, celery and bell pepper. Try gumbo, jambalaya, etouffee, red beans and rice, po'boys, and beignets with cafe au lait.
More regional classics
- New England: lobster rolls (cold with mayo, or warm with butter), clam chowder, fried clams.
- Chicago: deep-dish pizza, Italian beef sandwiches and "dragged through the garden" hot dogs with no ketchup.
- Philadelphia: cheesesteaks and roast pork sandwiches.
- The South: fried chicken, biscuits, shrimp and grits, and Nashville hot chicken.
- The Southwest: green chile in New Mexico, and Sonoran hot dogs in Arizona.
- Florida: stone crab, key lime pie and Cuban sandwiches. See Florida Restaurant Guide.
- Hawaii: poke and plate lunch. See Hawaii Dining Guide.
Taste it on a tour
New Orleans food tours
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Memphis food tours
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Austin food tours
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Charleston food tours
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Nashville food tours
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Frequently asked questions
What is the difference between Cajun and Creole food?
Creole cooking developed in New Orleans and often uses tomatoes and more varied ingredients. Cajun cooking comes from rural Acadiana and tends to be more rustic. Both share the onion, celery and bell pepper base.
What are burnt ends?
The crusty, fatty point end of a smoked beef brisket, cut into cubes. They are a Kansas City barbecue specialty.