Travelers come to Mississippi to soak up history and bask in the blues. Mostly, though, they come to eat. From the Tennessee border to the Gulf Coast’s edge, cooks and award-winning chefs are eager to share a taste of their heritage, with an ample helping of hospitality.


It’s no shock that biscuits would be on the list.  Natchez, Mississippi has the title of Biscuit Capitol of the World.  Here’s a few places to find these fluffy delights:


Fried, grilled, blackened, in a taco or covered in crawfish sauce – we love our catfish in Mississippi.  Not to mention, we love to raise them and lead the country in catfish production (have since the late 1980s).

Whichever way you like them cooked, here’s where to eat them in their home state:

*COMEBACK SAUCE (created in Mississippi)

Whether you’re dipping your saltine crackers in it, putting it on a salad or dousing some boiled Gulf shrimp with it – you just can’t go wrong. Cousin to Louisiana’s remoulade, spicy, and full of garlic – this house sauce of Mississippi was born at the Mayflower Café in Jackson where you can still get it.

FRIED CHICKEN (with or without the waffle)

Fried chicken in the South is best straight out of the cast iron skillet in Grandma’s kitchen. Mississippi’s restaurants are carrying on that beloved tradition.  And yes, sometimes we like it on top of a hot, buttered waffle with syrup drizzled on top.



*FRIED DILL PICKLES (created in Mississippi)

Born when a customer at The Hollywood Café asked for food but the kitchen was practically bare.  The cook dipped dill pickle slices in catfish batter and tossed them into the deep fryer and the tangy, crunchy snack was born.  (And we eat them dipped in Comeback Sauce)


Mississippi is renowned as the Birthplace of the Blues and in the culinary world, we're also the birthplace of the blue plate lunch. No matter what mom and pop food joint you stop in at in Mississippi, you absolutely can never go wrong with a "meat and three."

*DELTA TAMALES (created in Mississippi)

Once barely known outside of our state, it’s now a tried and true delicacy. Seasoned meat encased in cornmeal and then wrapped in a corn husk and simmered – it’s best served with a side of chili and saltine crackers.

*PO-BOYS (pressed po-boy created in Mississippi)

Perfected in the 1940s at Rosetti’s in Biloxi, the po-boy is quintessential Mississippi Gulf Coast food.  Whether you get shrimp, oyster, crab or even roast beef – you’ll need to get it “dressed” with lettuce and tomato and “pressed” like a Panini. It’s the only way to go.