1. Corn Dogs
Corn dogs are what happen when carnival food dreams big, and then deep-fries it. Americans take a basic hot dog, impale it on a stick (because snacks are more fun that way), dunk it in sweet cornmeal batter, and fry it until golden and glorious. The result is crunchy on the outside, soft on the inside, and deeply satisfying. To many non-Americans, the idea is puzzling: why would you fry a hot dog? Why is it sweet? Is it dinner or dessert? But corn dogs are more than a food, they’re an experience. They’re iconic at county fairs, amusement parks, and 4th of July cookouts. You eat them with one hand while your other holds a giant soda or lemon shake-up. Foreigners may scoff at first, but after a bite, most admit the combo kind of works. Salty, sweet, portable, and totally unpretentious—corn dogs are America in snack form.
2. Root Beer
Root beer is one of those love-it-or-hate-it American icons. To most Americans, it’s the sweet, nostalgic soda of childhood, creamy, bubbly, and best served in a frosty mug with a scoop of vanilla ice cream. But to people outside the U.S., root beer tastes… suspicious. Think minty toothpaste meets cough syrup, with a splash of licorice. That bold wintergreen flavor comes from safrole-rich sassafras root (originally), and it’s not found in many places outside North America. Outsiders often mistake it for medicine, and they’re not entirely wrong. Root beer was originally sold in the 1800s as a health tonic! Even today, some people think it tastes like you should be sipping it during a cold, not at a summer barbecue. But for Americans, it’s fizzy comfort in a bottle. It’s weird, yes, but it’s our weird, and that’s exactly why we love it. You can’t explain root beer. You just have to experience it.
3. Biscuits and Gravy
Let’s clear something up: in the U.S., biscuits are not cookies. American biscuits are flaky, buttery, and savory—not sweet—and they’re the foundation of one of the South’s most beloved dishes: biscuits and gravy. It’s exactly what it sounds like, freshly baked biscuits covered in thick, peppery sausage gravy. The result? Pure comfort food magic. To the untrained eye (and palate), it might look like a beige mystery. Many outsiders wonder why anyone would cover their bread in what looks like lumpy cream sauce. But that “lumpy sauce” is packed with flavor from browned sausage, milk, and black pepper, often served hot with eggs on the side. It’s not glamorous or photogenic, but it’s beloved for a reason. Biscuits and gravy are hearty, humble, and unapologetically rich. They stick to your ribs in the best way. It’s a hangover cure, a Southern tradition, and a warm hug on a plate.
4. Peanut Butter and Jelly Sandwiches
Americans grow up on peanut butter and jelly sandwiches. They’re the holy trinity of packed school lunches: white bread, creamy (or crunchy) peanut butter, and gooey, overly sweet fruit jelly. Slap them together and you’ve got a meal in 30 seconds flat. To foreigners, this combo is weird at best and downright offensive at worst. Many are baffled by the idea of mixing salty peanut paste with dessert-level sugar—then calling it lunch. But once you understand the magic of sweet and salty together, it kind of clicks. It’s nostalgic, efficient, and weirdly satisfying, especially with a cold glass of milk. PB&J isn’t just food—it’s American culture between two slices of Wonder Bread. Sure, it’s not haute cuisine, but it never claims to be. It’s what you eat when life is busy, money is tight, or you just need something familiar. It’s comfort in sandwich form—and we’re not giving it up.
5. Grits
Grits are either a Southern delicacy or a confusing pile of mush, depending on where you’re from. Made from ground corn cooked into a porridge, grits are a staple at Southern breakfasts and brunches—especially when topped with butter, cheese, or shrimp. To many Americans, grits are the ultimate comfort food. But to foreigners (and even some Northerners), they can seem bland, grainy, and kind of mysterious. “Are they sweet or savory?” outsiders ask. The answer: both. Grits are a blank canvas. Dress them up with cheddar and bacon or maple syrup and cream, it’s up to you. The texture throws people off at first (somewhere between oatmeal and mashed potatoes), but the payoff is in the flavor add-ons. The trick is in the seasoning and toppings. Bad grits are boring. Good grits? They’re soul food. Once you get it right, grits go from “why?” to “where have you been all my life?”
6. Jell-O Salad
If you’ve never attended a 1950s-style American potluck or holiday gathering, you may have never encountered Jell-O salad, and honestly, that’s probably okay. This wobbly, technicolor creation is exactly what it sounds like: gelatin filled with things you probably weren’t expecting, like shredded carrots, marshmallows, canned fruit, nuts, or even cottage cheese. It’s the culinary version of a mad science experiment. Most foreigners stare at it in disbelief. Is it dessert? Is it a side dish? Why is it lime green? But for many Midwestern families, Jell-O salad is tradition. Grandma made it, your mom made it, and now it shows up on your Thanksgiving table like an edible time capsule. It’s weird, it’s wildly colorful, and it’s not really salad in any traditional sense. But it’s retro Americana, and for some, that makes it delicious. Or at least… nostalgic.
7. Chicken and Waffles
Chicken and waffles sound like a mistake. A sweet, syrupy breakfast item paired with crunchy, salty fried chicken? That’s not just fusion, it’s food anarchy. But somehow, against all culinary logic, it totally works. This iconic soul food dish has deep roots in African-American culinary tradition, and it’s all about that perfect contrast of sweet and savory, soft and crispy. Outsiders often look confused, until they taste it. The waffle soaks up the syrup and chicken juices like a sponge of joy, while the fried chicken adds crunch and protein. It’s brunch’s wild child, the rebel of breakfast-lunch crossovers. One bite and you realize: this isn’t chaos—it’s genius. And you don’t even need utensils. Just a napkin and an open mind.
8. Cheetos
Ah, Cheetos—the bright orange snack that leaves behind neon fingerprints and a trail of questions. Americans devour them by the bagful, while foreigners often eye them with caution. “What even is that flavor?” they ask. “Is it real cheese?” The answer: kind of, not really, and who cares? Cheetos aren’t here to be classy. They’re bold, crunchy, and dusted in a cheese-flavored powder that’s 90% snack and 10% science experiment. And that’s part of the charm. Whether you prefer the classic puffs, crunchy style, or the infamous Flamin’ Hot version (which has a bit of a cult following), Cheetos are unapologetically over-the-top. Foreigners may mock them, until they find themselves reaching for “just one more.” Cheetos aren’t elegant. They’re addictive. And that’s why we love them.
9. Ambrosia Salad
The name might sound divine, but outsiders tend to think Ambrosia Salad is anything but heavenly. This retro dessert consists of canned fruit cocktail, shredded coconut, marshmallows, and whipped topping, all tossed together into a pastel, fluffy explosion. Americans break it out at holidays, potlucks, and family reunions, swearing by its nostalgic charm. But non-Americans often recoil, unsure whether it’s a salad or a dessert, or possibly something from a kindergarten art project. It’s that uniquely American tradition of calling things “salads” that contain zero vegetables and a questionable amount of actual food. The texture is spongy, the sweetness is cloying, and the combination is downright confusing. Still, it holds a soft spot in many American hearts as a staple of grandma’s table. To outsiders, though, Ambrosia Salad feels like a sugar-laced fever dream disguised as a side dish.
10. Cheese in a Can
Aerosol cheese. Yes, it exists. Americans call it “Easy Cheese,” and it’s cheese that comes out of a spray can like whipped cream. Most outsiders can’t believe this is real, and once they try it, they wish it weren’t. The texture is somewhere between foam and goo, and the flavor can only loosely be described as “cheesy.” It’s often squeezed onto crackers, burgers, or eaten directly from the can, no shame. While it does have nostalgic appeal (thank you, ‘90s lunch boxes), it also stands as a symbol of how far processed food can go. Other cultures, who pride themselves on their artisanal cheeses aged for months in caves, find the concept of shelf-stable, sprayable dairy… horrifying. Yet here in the U.S., it’s somehow both a punchline and a guilty pleasure. Cheese in a can is the culinary equivalent of watching reality TV—you know it’s bad, but you keep coming back for more.
11. Frito Pie
Imagine opening a snack-sized bag of corn chips and dumping chili, cheese, and jalapeños directly into it. That’s Frito Pie—an unapologetically messy, salty, spicy, heartburn-on-the-way dish beloved at football games and state fairs. To Americans, it’s casual comfort food at its finest. To foreigners, it’s absolute madness. The idea of eating from a chip bag with a spoon, no plate involved, is borderline sacrilege in many parts of the world. Yet Frito Pie persists because it’s fun, customizable, and undeniably delicious in that “I definitely shouldn’t be eating this” way. The chips get soggy in all the right places, the chili is rich, and the whole thing is gloriously lowbrow. It’s the kind of dish that feels like a dare—and ends up being weirdly addictive. Tourists may laugh at it, but once they try it, many become believers… and immediate seekers of antacids.
12. Tater Tot Casserole
Tater Tot Casserole, aka hotdish in the Midwest, is a one-pan wonder that combines frozen tater tots, ground beef, cream of mushroom soup, and cheese. It’s not winning any awards for plating, but it’s got heart. To the outsider, it seems like leftovers someone dumped together and baked on a dare. But in many American households, especially across Minnesota and the Dakotas, this dish is the ultimate comfort food. It’s salty, creamy, crispy, and surprisingly filling, all while using 90% pantry staples. The crispy tater tots on top offer a satisfying crunch that balances out the gooey bottom layer. Non-Americans tend to gawk at the inclusion of canned soup as a main ingredient. But once you taste it, you get it—it’s hearty, humble, and oddly addictive. Still, it’s one casserole that foreigners will continue to side-eye until they’re converted.
13. Ranch Dressing on Everything
To non-Americans, ranch dressing is one of life’s great mysteries. It’s not just a salad dressing—it’s a lifestyle choice. Pizza? Dip it in ranch. French fries? Ranch. Buffalo wings? More ranch. To the rest of the world, slathering creamy, herby sauce over every edible surface sounds mildly offensive. But in America, ranch is the undisputed king of condiments, beloved for its magical ability to make even bad veggies palatable. Once you try it, there’s no turning back.
14. Twinkies
Imagine trying to explain Twinkies to someone unfamiliar: spongy golden cakes with an indefinite shelf life, filled with… what exactly? Cream? Sugar paste? Science? To many foreigners, Twinkies seem less like food and more like lab experiments in edible form. But Americans have a deep love for these iconic snacks, a symbol of childhood lunchboxes and guilty pleasures. Even after Hostess went bankrupt (briefly), the public’s outcry ensured the Twinkie would survive. Sometimes you don’t question the ingredients, you just embrace the sweet, fluffy nostalgia.
15. Spam
In many parts of the world, Spam is known mainly through memes and mystery-meat jokes. Yet in America, especially Hawaii—it’s a beloved pantry staple and even a gourmet ingredient. It’s canned cooked pork and ham, invented in 1937, and somehow it found fame in wartime rations, school lunches, and even trendy food trucks. Foreigners often balk at the idea of meat that doesn’t need refrigeration, but Spam fans swear by its salty, savory goodness. Plus, it fries up golden and crisp, making it the MVP of breakfast plates and musubi snacks alike.
16. Fluffernutter Sandwich
If you ever tell a European you ate a peanut butter and marshmallow fluff sandwich for lunch, expect immediate judgment (and a concerned glance at your arteries). The Fluffernutter, born in New England, is an unapologetically sweet, sticky mess: one side peanut butter, one side marshmallow cream, smashed together on white bread. To outsiders, it sounds like the nutritional equivalent of throwing in the towel. But in America? It’s pure nostalgia, a lunchtime rebellion against boring, responsible meals. Sometimes, childhood wins over common sense, and the Fluffernutter is proof.
17. Fried Pickles
Frying a pickle might sound unnecessary (or insane) to the uninitiated. Pickles are already a perfect snack—crunchy, salty, tangy—so why dunk them in batter and deep-fry them? Because America, that’s why. The result is a crispy, juicy, salty snack that’s strangely addictive and a guaranteed hit at any Southern restaurant or dive bar. Outsiders might raise an eyebrow, but one bite of a hot, fried pickle dunked in ranch dressing, and they’ll be texting their friends, “Okay, I get it now.”
18. Circus Peanuts
You haven’t truly experienced candy confusion until you’ve bitten into a Circus Peanut. These puffy, neon-orange marshmallow candies are banana-flavored for reasons nobody understands. Even Americans are divided: you either love them like a grandparent at heart or question why they were ever invented. Outsiders tend to view them as suspicious objects rather than edible treats. Despite decades of confused looks, Circus Peanuts persist, lurking on dusty gas station shelves, daring new generations to ask, “What even is this?”
19. Velveeta
Is it cheese? Is it a cheese-like product? Nobody’s really sure, and honestly, nobody’s asking. Velveeta is a bright yellow, shelf-stable “cheese food” that melts into a creamy sauce perfect for nachos, macaroni, and dreams of mid-century kitchens. Foreigners can’t quite get past its plastic sheen, but Americans cherish Velveeta for its unbeatable meltability and no-questions-asked comfort food vibes. Real cheese might taste better, but Velveeta is forever.
20. S’mores
S’mores sound like a sugar fever dream: marshmallows toasted over fire, smashed between chocolate squares and graham crackers. Yet this camping classic holds near-sacred status in America, representing everything great about childhood summers. Outsiders often find the process messy, chaotic, and weirdly specific (who invented graham crackers anyway?). Still, one gooey bite in front of a bonfire, and the confusion melts away—literally. It’s not just a snack; it’s a rite of passage.
21. Fried Butter
Yes, you read that right—fried butter. This heart-stopping treat made its buttery debut at U.S. state fairs and instantly became a symbol of American food excess. A frozen stick (or ball) of butter is battered, deep-fried, and often topped with powdered sugar, honey, or cinnamon for good measure. While the idea sounds like a cholesterol-laced fever dream to outsiders, it’s surprisingly palatable more like a warm croissant with a molten center than a stick of grease. But let’s be honest: telling someone you ate “fried butter” tends to provoke more gasps than gourmet praise. For many international visitors, it’s a culinary dare, the edible version of bungee jumping. Still, there’s a reason Americans keep lining up for it—it’s over-the-top, unapologetic, and somehow… delicious. Call it madness or marketing genius, but fried butter is a bite-sized American icon wrapped in batter.
22. Turducken
Turducken sounds like a made-up word from a comedy sketch, but it’s a very real, and very elaborate dish. It’s a chicken stuffed into a duck, which is then stuffed into a turkey. Yes, that’s three birds in one, each layered like a carnivorous nesting doll. Originating in Louisiana and popularized by Cajun chefs, this poultry monstrosity is often served during Thanksgiving or Christmas for families who believe that more truly is more. While the average dinner guest might ask “Why?” the American response is “Why not?” The result is an oddly cohesive blend of flavors, textures, and proteins—impressive to carve and a triumph to eat. Outsiders tend to be skeptical (and maybe a little horrified), but for food adventurers, it’s peak indulgence and holiday pageantry. It’s not just a meal; it’s a meat-based spectacle—and in true American fashion, it goes big or goes home.
