The atlas / Vol. LVIReading

USA

2 cities in this edition · 22 bites stamped nationwide

Plate LVI · USA at the table

The cities

2 chapters
Honolulu11 bitesCh. 01 · Poké · Kalua PigStart hereSan Francisco11 bitesCh. 02 · Mission Burrito · Sourdough BreadOpen

USA food starts with city-specific dishes: Honolulu for Poké and Kalua Pig; San Francisco for Mission Burrito and Sourdough Bread.

0/2

Volume seal — close all two cities

Stamp every listed bite in a city to press its seal. Close every chapter and the USA seal presses into the passport.

The rankings

8 lists
Best PokéIn pressPoké (pronounced poh-kay) is the soul of Hawaiian casual dining. Originating as a simple snack for fishermen who seasoned the cut-offs from their catch, it has evolved into a sophisticated raw fish salad. In Honolulu, the focus is strictly on the quality of the fish—usually **Ahi** (Yellowfin tuna) or **Tako** (octopus)—seasoned with shoyu (soy sauce), sesame oil, sea salt, sweet onions, and injeidi (local seaweed) or kukui nut. The defining characteristic is the **'Quality of Cut'**—the fish should be firm, fresh, and never frozen, with a clean taste that isn't masked by heavy sauces. The trap is "Build-your-own" style bowls with excessive toppings (like corn, kale, or spicy mayo) that drown out the flavor of the seafood. Expect to pay $15–25 for a bowl.Best Kalua PigIn pressKalua Pig is a cornerstone of Hawaiian cuisine, traditionally cooked in an **Imu** (underground earth oven). The pork is seasoned with Hawaiian sea salt, wrapped in ti or banana leaves, and slow-roasted for several hours over hot lava rocks. The result is incredibly tender, smoky, shredded pork that is often served with poi and lomi salmon. The defining characteristic is the **'Smokiness'**—it should have a deep, earthy aroma from the wood and leaves used in the pit. The trap is "kalua-style" pork that has been baked in a regular oven with liquid smoke, which lacks the complex flavor profile of the traditional method. Expect to pay $15–25 for a full plate.Best LaulauIn pressLaulau is a traditional Hawaiian dish consisting of pork, fish (usually salted butterfish), or chicken wrapped in layers of **Lu'au** (taro leaves) and then wrapped again in ti leaves for steaming. The leaves act as a pressure cooker, infusing the meat with an earthy, spinach-like flavor from the taro leaves, which become soft and edible. The defining characteristic is the **'Texture'**—the meat should be falling-apart tender and the taro leaves should have a creamy, melt-in-your-mouth consistency with no bitterness. The trap is laulau that hasn't been steamed long enough, leaving the taro leaves slightly fibrous or "itchy" on the throat (due to calcium oxalate crystals). Expect to pay $12–20 per bundle.Best Lomi SalmonIn pressLomi-lomi SalmonBest PoiIn pressPoi is the nutritional and cultural foundation of the Hawaiian diet. It is a thick, smooth paste made from the corm of the taro plant (**Kalo**), which is steamed, peeled, and mashed with water. Poi is a living food that ferments over time, changing from sweet to sour. The defining characteristic is the **'Fermentation Level'**—fresh poi is sweet and mild, while "two-day" or "three-day" poi is sour and tangy, preferred by many locals for pairing with salty fish. The trap is "instant" or powdered poi, which lacks the complex floral notes and smooth, elastic texture of fresh, hand-pounded kalo. Expect to pay $8–15 per bowl.Best Loco MocoIn pressThe Loco Moco is the ultimate Hawaiian comfort dish—a mountain of food designed for maximum satisfaction. It traditionally consists of a bed of white rice topped with a juicy hamburger patty, a fried egg (usually sunny-side up), and smothered in a thick, rich brown gravy. The defining characteristic is the **'Gravy and Patty'**—the gravy should be house-made, savory, and silky, while the patty should be hand-formed and ideally have a bit of char-broil flavor. The egg yolk must be runny to create a secondary sauce when broken. The trap is using canned gravy or a pre-frozen "cafeteria" style patty, which lacks the depth of flavor required for a true island loco moco. Expect to pay $12–20.Best MalasadasIn pressMalasadas are Portuguese-style fried dough balls that have become a beloved staple of Hawaii. Unlike standard doughnuts, malasadas do not have a hole and are made with a yeast-leavened dough enriched with eggs, butter, and sometimes evaporated milk, giving them a richer, brioche-like texture. They are fried until golden brown and immediately tossed in sugar. The defining characteristic is the **'Fluffiness'**—a perfect malasada is light, airy, and slightly chewy on the inside, with a thin, crispy, sugar-coated exterior. The trap is malasadas that are dense, oily, or have been sitting in a display case for too long (they must be eaten hot). Expect to pay $1.50–3.00 per piece.Best Shave IceIn pressShave Ice (never "shaved" ice in Hawaii) is the ultimate tropical treat. Unlike snow cones, which use crushed ice, shave ice is made by shaving a block of ice into extremely fine, snow-like flakes that absorb syrups rather than letting them settle at the bottom. The defining characteristic is the **'Ice Texture'**—it should be soft, fluffy, and melt instantly on the tongue, never crunchy or granular. Customization is key: locals often add a "snow cap" (condensed milk), Li Hing Mui powder, or a scoop of macadamia nut ice cream at the bottom. The trap is using coarse ice or artificial-tasting, neon-colored syrups that lack the depth of real fruit. Expect to pay $6–12.