America may be the birthplace of the airplane and the printing press, but you know what else we have? Peanut butter & jelly sandwiches perfectly made throughout our childhoods, with or without crusts. Hot dogs made from a melting pot of animal parts, much like America's past, but grosser. And pizza that changes depending on where you drive, and how fat you feel like getting. From regional specialties and nostalgia-inducing oddities to Americanized renditions of some of our greatest immigrant fare, we decided to rank the top 50 best foods in America. You might want to read it with a Jell-O cup nearby.
50. Tuna melt sandwich There are few things as beautifully American as a neon-lit diner, and greasy-spoon food is hard to top. So, while we respect the classics, this Jersey diner staple is, well... it’s canned tuna with melted cheese. You kind of pick up on that in the name.
Not to be confused with that American soft drink popular in the '90s, Scrapple is actually a mixture of pork scraps, that are combined with cornmeal and flour, then fried. It is a shoutout to Pennsylvania’s Dutch settlers and their money saving ways, but those scraps and trimmings also make it like the original mass-manufactured hotdog, but without any of the fun of a bun or a grill.
48. Gas station beef jerky
Remember that time you drove cross-country with your college girlfriend, and she threatened to abandon you on the highway as the smell of jerky slowly flooded the car? Nostalgia. But, also, that smell.
The Kentucky stew was traditionally made with squirrel and raccoon. Which is amazing. It’s now loaded with (boring) mutton, beef, venison, and chicken, but you gotta respect (FEAR?!?!) a dish whose alternative name is roadkill soup.
46. Rattlesnake stew
It’s a steaming bowl of a reptile that’d totally kill you. Pro: You can tell yourself that you’re a badass/cowboy the whole time you eat. Con: You’re totally wondering if there’s any way you’re about to die from this.
45. Rocky Mountain oysters
This is American innovation once again realizing that if you deep-fry something, it becomes infinitely more appealing. Also, giving bull balls a different name is just a good way to approach marketing, which is very American in and of itself.
Preparedness is important and we, for one, are thankful Hostess is still pumping cream into yellow cakes in case Cold War Dos strikes and a well-stocked shelter filled with things providing no nutritional benefits, but lots of empty calories are needed.
43. Reindeer sausage
We like this Alaskan specialty, because sausage, but we’re also very pro-Rudolph, so this is a conflict. At least it's not wolf-shooting from a helicopter sausage.