Regional food identity and state dishes drive US culinary culture

Regional food identities and unofficial state dishes are subjects of significant public debate and cultural importance across the United States. Research indicates that the foods people associate with their state identity often differ from the state's primary agricultural production. For example, while Mississippi is a leader in farm-raised catfish production, it lacks an official dish tied to the industry.

In New Mexico, the state legislature officially designated ‘Red or Green?’ as the state question to address chile preferences. Studies by Michigan State University suggest that consumers are often willing to pay higher prices for foods tied to these regional identities, regardless of whether the products are locally produced.

Culinary preferences, such as the selection of meat, cheese blends, and condiments, play a major role in defining popular regional items like the cheeseburger. In many highly-rated burgers, pickles are noted as a significant factor in the overall flavor profile.