American food is far more interesting than its fast food reputation suggests. The country's size and diversity of immigrant communities have produced distinct regional cuisines that reward exploration.
The South has arguably the most distinctive food culture. Barbecue varies by region — Texas does smoked brisket low and slow; the Carolinas are pork country; Memphis goes for ribs with a dry rub or sweet tomato sauce; Kansas City piles on molasses-heavy sauce. Louisiana Creole and Cajun cooking — gumbo, jambalaya, étouffée, po'boys — is a world unto itself, influenced by French, Spanish, African, and Caribbean traditions. Soul food (fried chicken, collard greens, cornbread, mac and cheese) has roots in the African American communities of the South and is now woven through American cooking nationwide.
New England is lobster, clam chowder, and oysters. Maine lobster rolls — sweet, cold, and piled into a hot dog bun — are the iconic summer food. The fishing ports of Massachusetts and Rhode Island are excellent for fresh seafood at all price points.
The Southwest blends Mexican and indigenous traditions. New Mexico is the only state with an official state question: "red or green?" — meaning which chile sauce do you want on your food. Tex-Mex is different from interior Mexican and from California burritos. Each is worth knowing on its own terms.
The Midwest is home to the Chicago deep-dish pizza (a contested but deeply local institution), the Detroit-style pizza (rectangular, cheesy edges), and some of the best cheese in the country from Wisconsin. The Great Lakes cities — Chicago particularly — have excellent Polish, Mexican, and Vietnamese food communities.
The West Coast excels at produce-driven cooking, especially in California. San Francisco's food scene is among the best in the US — sourdough bread, excellent dim sum in the Richmond and Sunset districts, and a farm-to-table restaurant culture that has influenced the rest of the country. Los Angeles has extraordinary taco trucks, Korean barbecue in Koreatown, and some of the most diverse street food in the world.
Portions are large. The bread basket, the refillable coffee, and the bottomless soft drink are cultural fixtures. You are expected to take leftovers home in a box — do not feel embarrassed to ask.