Fast, junk, processed — when it comes to American food, the country is best known for the stuff that’s described by words better suited to greasy, grinding industrial output. But citizens of the US have an impressive appetite for the good stuff, too.

To celebrate its endless culinary creativity, we’re throwing our list of 50 most delicious American food items at you. We know you’re going to want to throw it back.

Ground rules: acknowledge that even trying to define American food is tough; further acknowledge that picking favorite American items inevitably means leaving out or accidentally overlooking some much-loved regional specialties.

Key Lime Pie 

If life gives you limes, don’t make limeade, make a Key lime pie. The official state pie of Florida, this sassy tart has made herself a worldwide reputation, which started in — where else? — the Florida Keys, from whence come to the tiny limes that gave the pie its name.

Aunt Sally, a cook for Florida’s first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s. But you might also thank Florida sponge fisherman for likely originating the concoction of key lime juice, sweetened condensed milk, and egg yolks, which could be “cooked” (by a thickening chemical reaction of the ingredients) at sea.

Tater Tot 

We love French fries, but for an American food variation on the potato theme, one beloved at Sonic drive-ins and school cafeterias everywhere, consider the Tater Tot.

Notice it often has the registered trademark — these commercial hash brown cylinders are indeed proprietary to the Ore-Ida company. If you’d been one of the Grigg brothers who founded Ore-Ida, you’d have wanted to come up with something to do with leftover slivers of cut-up potatoes, too. They added some flour and seasoning, shaped the mash into tiny tots, and put them on the market in 1956. A little more than 50 years later, America eats about 32 million kilos of these taters annually.

Cobb Salad 

The chef’s salad originated back East, but American food innovators working with lettuce out West weren’t going to be outdone.

In 1937, Bob Cobb, the owner of The Brown Derby, was scrounging around at the restaurant’s North Vine location for a meal for Sid Grauman of Grauman’s Theater when he put together a salad with what he found in the fridge: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold chicken breast, a hard-boiled egg, chives, cheese, and some old-fashioned French dressing.

Brown Derby lore says, “He started chopping. Added some crisp bacon, swiped from a busy chef.” The salad went onto the menu and straight into the heart of Hollywood.