Soul food is the heart of American comfort cooking, a cuisine born from resilience, creativity, and a deep connection to the land. Deeply rooted in the history of the African American South, these dishes tell a story of survival and celebration. From the rural kitchens of Mississippi and Alabama to the bustling family restaurants of Harlem and Chicago, soul food has become a defining pillar of the nation’s culinary identity.
As of late 2025, interest in traditional foodways is surging, with diners seeking authenticity and the “story” behind the plate. At Top 10 America, we believe that true soul food isn’t just about calories or ingredients; it is about the community and the love poured into the preparation. We have curated this list not merely by popularity, but by cultural significance and the sheer joy these dishes bring to the table.
In this guide, Top 10 America takes you on a flavorful journey through the essentials. We explore the dishes that you absolutely must try to understand the depth of this American art form. Whether you are a local looking for nostalgia or a traveler seeking the real taste of the USA, these are the plates that define the soul food experience.
Overview: Top 10 Best Soul Food Dishes in the USA
| Rank | Dish Name | Primary Location/Origin |
|---|---|---|
| 1 | Southern Fried Chicken | Virginia / Deep South |
| 2 | Baked Macaroni and Cheese | Virginia (Jeffersonian Era) / Nationwide |
| 3 | Collard Greens (with Pot Likker) | The Carolinas / Georgia |
| 4 | Cornbread (Skillet) | Tennessee / Southern Appalachia |
| 5 | Candied Yams | Louisiana / Deep South |
| 6 | Smothered Pork Chops | Louisiana / Mississippi Delta |
| 7 | Fried Catfish | Mississippi / Arkansas |
| 8 | Black-Eyed Peas (Hoppin’ John) | South Carolina (Lowcountry) |
| 9 | Sweet Potato Pie | Alabama / Georgia |
| 10 | Shrimp and Grits | South Carolina / Georgia Coast |
Top 10. Shrimp and Grits
While often associated with Lowcountry cuisine, Shrimp and Grits has firmly established itself in the soul food pantheon. Originating from the coastal regions of South Carolina and Georgia, this dish began as a humble breakfast for fishermen. Today, it is a savory masterpiece featuring ground corn grits topped with fresh Atlantic or Gulf shrimp, often enhanced with bacon, cheese, and scallions.
In Top 10 America’s view, this dish is the perfect entry point for those new to Southern flavors. We suggest looking for versions that use stone-ground grits for that authentic texture. The combination of creamy, buttery grits with the sharp, salty bite of seafood creates a balance that we find irresistible. It represents the intersection of land and sea that defines the coastal South.
A fascinating insider detail is that “breakfast shrimp” was the original name for this meal before it migrated to dinner menus across the country. If you are traveling through Charleston or Savannah, ordering this locally is non-negotiable; the freshness of the local catch elevates the dish from good to legendary.
Key Highlights
- Origin: Coastal South Carolina (Lowcountry).
- Key Ingredient: Stone-ground corn grits.
- Cultural Status: Transformed from fisherman’s breakfast to fine dining staple.
Top 9. Sweet Potato Pie
Forget pumpkin pie; in the African American culinary tradition, the Sweet Potato Pie is the undisputed king of holiday desserts. With roots tracing back to the yam farming of the Deep South—particularly in states like Georgia and Alabama—this dessert utilizes the region’s abundant sweet potato crops. It is denser, sweeter, and more texturally complex than its pumpkin counterpart.
We suggest trying this pie warm, where the spices—typically nutmeg, cinnamon, and vanilla—can truly shine. Top 10 America loves how this dish exemplifies the resourcefulness of early Southern cooks, who adapted African cooking techniques to available American ingredients. The custard is rich and silky, often holding a deep orange hue that looks beautiful on any holiday table.
A little-known fact is that the sweet potato was utilized as a starch substitute for pumpkin by enslaved cooks, eventually surpassing the pumpkin in popularity within the Black community. Locals love a slice served with a dollop of unsweetened whipped cream to cut through the rich molasses or sugar sweetness.
Key Highlights
- Primary Season: Thanksgiving and Christmas.
- Flavor Profile: Earthy sweetness with nutmeg and cinnamon.
- US Context: Heavily linked to Georgia’s agricultural history.
Top 8. Black-Eyed Peas (Hoppin’ John)
Black-Eyed Peas are more than just a side dish; they are a symbol of good fortune, particularly when eaten on New Year’s Day. This legume thrives in hot climates, making it a staple crop in South Carolina and throughout the South. When cooked with rice and pork (a dish known as Hoppin’ John), it becomes a complete protein and a historical marker of the West African influence on American cuisine.
Our team considers this an essential dish for understanding the history of the USA. We suggest seeking out preparations that slow-cook the peas with a ham hock or smoked turkey neck, which imparts a smoky depth that salt alone cannot achieve. The texture should be tender but not mushy, offering a savory earthiness that grounds the meal.
Tradition dictates that eating Black-Eyed Peas on January 1st brings luck and prosperity for the year ahead. Often served alongside greens (representing money), this pairing is a beloved ritual in millions of American households. It is a humble dish that carries the weight of centuries of hope and tradition.
Key Highlights
- Tradition: Eaten for good luck on New Year’s Day.
- Pairing: Almost always served with rice and greens.
- Region: A staple of the Gullah Geechee corridor.
Top 7. Fried Catfish
In the river towns along the Mississippi and in the lakes of Arkansas, the Fried Catfish is a Friday night religion. Unlike ocean fish, catfish has a distinct, mild flavor that pairs perfectly with a crunchy cornmeal batter. It is a staple of the “fish fry,” a social gathering central to Southern community life, often served with hushpuppies and coleslaw.
Top 10 America recommends looking for “Delta-raised” catfish for the cleanest flavor profile. We find that the best versions are soaked in buttermilk or hot sauce before being dredged in seasoned cornmeal, ensuring the coating sticks and crisps up beautifully. It is a dish that prioritizes texture—the contrast between the golden, shattering crust and the moist, white fish inside is paramount.
Did you know that Mississippi is the world’s leading producer of farm-raised catfish? This local industry has made the fish a ubiquitous and affordable protein source across the South. Whether you eat it as a fillet or a whole “fiddler” (bone-in), it is a true taste of the American riverlands.
Key Highlights
- Key Region: Mississippi Delta.
- Preparation: Cornmeal crust is mandatory.
- Accompaniment: Tartar sauce and hushpuppies.
Top 6. Smothered Pork Chops
Smothered Pork Chops are the definition of comfort food, featuring pan-fried chops simmered in a rich, onion-heavy gravy. Popular in Louisiana and spreading across the Gulf States, “smothering” is a technique (étouffée) derived from Cajun and Creole traditions but fully embraced by soul food cooks. The process renders the meat fork-tender while creating a sauce that demands to be spooned over rice or mashed potatoes.
In our view, this dish represents the soulful art of patience. We suggest finding a spot that cooks the gravy down until it is a deep brown, indicating a well-made roux. Top 10 America appreciates how this dish transforms a simple cut of meat into a luxurious meal through the magic of slow simmering and heavy seasoning.
A key insider tip: The flavor lies in the “fond”—the browned bits stuck to the bottom of the pan after frying the chops. A skilled cook scrapes this up to build the gravy, ensuring every ounce of flavor is preserved. It is a Sunday dinner favorite that feels like a warm hug.
Key Highlights
- Technique: Pan-frying followed by braising in gravy.
- Regional Influence: Heavy Creole/Cajun influence from Louisiana.
- Best Served: Over white rice or mashed potatoes.
Top 5. Candied Yams
Candied Yams are the sweet, sticky jewel of the soul food plate. While botanically they are usually sweet potatoes, in the USA, the term “yams” is used affectionately for this dish. Popularized in the Deep South, this side dish involves slow-cooking sliced sweet potatoes in a syrup of butter, sugar, cinnamon, and often nutmeg, until they are tender and glazed.
Top 10 America suggests this dish for anyone with a sweet tooth. We love the versions that strike a balance—sweet enough to be almost a dessert, but savory enough to sit next to a salty ham or turkey. The caramelization of the sugar on the edges of the potatoes provides a delightful textural contrast to the soft interior.
Historically, the confusion between African yams and American sweet potatoes led to the name, but the preparation is distinctly American. Some modern variations add marshmallows, but purists argue that a proper glaze of brown sugar and butter is all the adornment this vegetable needs.
Key Highlights
- Distinction: distinct from the savory African yam; this is a sweet side.
- Key Ingredients: Brown sugar, butter, warming spices.
- Texture: Soft, glazed, and caramelized.
Top 4. Cornbread (Skillet)
No soul food meal is complete without Cornbread, specifically the kind baked in a cast-iron skillet. With origins tracing back to Native American maize preparations in Tennessee and the Appalachians, it was adapted by settlers and enslaved cooks into the golden, crusty bread we know today. In the South, cornbread is typically savory, differing from the sweeter, cake-like versions found in the North.
We believe that the “crust-to-crumb” ratio is what makes skillet cornbread superior. Top 10 America suggests trying it when it is fresh out of the oven, slathered with butter. It serves a functional purpose too—it is the perfect vessel for “sopping up” the pot likker from greens or the gravy from pork chops.
A reflection on its significance: Cornbread was often a survival food due to the cheapness and availability of cornmeal compared to wheat flour. Today, however, a well-seasoned cast-iron skillet, passed down through generations, is a treasured family heirloom used specifically to achieve that perfect, crispy bottom.
Key Highlights
- Tool: Cast-iron skillet is essential.
- Flavor: Savory (Southern style) vs. Sweet (Northern style).
- Role: The universal accompaniment to all soul food dishes.
Top 3. Collard Greens (with Pot Likker)
Collard Greens are perhaps the most iconic vegetable in the soul food repertoire. Grown abundantly in the sandy soils of the Carolinas and Georgia, these tough, leafy greens are slow-simmered for hours with smoked meat (ham hocks, smoked turkey, or bacon grease) until they are silky and tender. They are a nutritional powerhouse that has sustained generations.
Top 10 America views Collard Greens as a test of a cook’s skill. We suggest you judge the greens not just by the leaf, but by the “pot likker”—the nutrient-rich, flavorful broth left at the bottom of the pot. A good bowl of greens should have a balance of smoky, salty, and slightly bitter notes, often brightened with a dash of vinegar.
Historically, greens were one of the few crops that enslaved people were allowed to grow for themselves in garden plots. This transformed them into a symbol of self-sufficiency and survival. To leave the pot likker behind is considered a waste; it is liquid gold in the soul food tradition.
Key Highlights
- Key Component: “Pot Likker” (the broth).
- Cooking Time: Slow-cooked for several hours.
- Seasoning: Smoked meat and vinegar.
Top 2. Baked Macaroni and Cheese
In the USA, and specifically in African American culture, Macaroni and Cheese is not a boxed convenience meal; it is a baked casserole that serves as a centerpiece. While pasta has European roots, the baked, custard-style macaroni was popularized in America by James Hemings, Thomas Jefferson’s enslaved chef in Virginia. It has since evolved into the ultimate comfort side dish.
Our team places this high on the list because of its fierce cultural importance. Top 10 America suggests looking for a version that uses a custard base (eggs and milk) along with sharp cheddar, resulting in a dish that can be sliced like a pie rather than scooped. The coveted “corner piece” with the burnt, cheesy edges is the prize of the pan.
There is a “law” in many families: you don’t just let anyone make the mac and cheese for a gathering. It is a role reserved for the most trusted cook in the family. It represents love, abundance, and community, making it a non-negotiable item on any soul food menu.
Key Highlights
- History: Popularized by James Hemings in Virginia.
- Texture: Firm, custard-style bake (not loose).
- Status: The most highly scrutinized dish at any gathering.
Top 1. Southern Fried Chicken
At the very top of our list is the global ambassador of soul food: Southern Fried Chicken. While frying chicken has Scottish roots, the seasoning, marinating, and technique that defined the American standard were perfected by African American cooks in the Deep South. Whether from a roadside shack in Tennessee or a grandmother’s kitchen in Alabama, this dish is the gold standard of the cuisine.
In Top 10 America’s view, the perfect piece of fried chicken is a study in contrasts: a skin that shatters upon impact, seasoned with salt, pepper, and paprika, revealing meat that is impossibly juicy. We suggest finding places that still use a cast-iron skillet or pressure fryer (broaster) rather than a deep fryer, as the result feels more homemade and authentic.
Fried chicken was historically a special-occasion dish, often reserved for Sunday church suppers or honored guests, due to the value of chickens as egg producers. Today, it stands as the ultimate symbol of hospitality. To bite into a hot, fresh drumstick is to taste the very soul of American comfort food.
Key Highlights
- Global Icon: The most recognized soul food dish worldwide.
- Technique: Marinated (often in buttermilk), dredged, and fried.
- Significance: The centerpiece of Sunday Suppers and celebrations.
Conclusion
From the crispy, golden perfection of Fried Chicken to the slow-simmered depth of Collard Greens, soul food is a testament to the power of turning simple ingredients into extraordinary feasts. These ten dishes represent the geography, history, and heart of the USA. They are not just meals; they are edible artifacts of the American experience, preserving traditions that have survived and thrived for centuries.
Top 10 America hopes this guide inspires you to seek out these flavors, whether in your own kitchen or at a local family-owned restaurant. Food is the great connector, and there is no better way to understand a culture than to break bread—or cornbread—together. Which of these soul food classics will you try first on your next culinary adventure?
