In America’s brief history, 45 presidents (or 46, counting Grover Cleveland’s two terms) have showcased unique culinary tastes. Some favored French cuisine, while others indulged in fast food. Regardless of political differences, there’s unanimous agreement on Richard Nixon’s unappealing favorite food. Curious about what it is? Keep reading for each president’s culinary preferences.

George Washington

George Washington, the first U.S. president, had a favorite breakfast: hoecakes, a type of cornmeal pancake. Originating from indigenous communities along the Atlantic coast, hoecakes were a staple in early America. Washington enjoyed them daily, topped with butter and honey, accompanied by a cup of tea. A delightful and simple way to begin his mornings!

John Adams

John Adams, America’s second president, had a love for pickles and hard cider. He ate pickles daily and enjoyed a morning “gill” of hard cider during his time at Harvard University, finding it refreshing. This historical habit shows that some things, like college students’ drinking preferences, haven’t changed much over the centuries.

Thomas Jefferson

Thomas Jefferson loved mac and cheese more than any other food. He discovered it while on a trip to France and is actually credited with popularizing the dish in the United States after he served it at a State dinner in 1802.

Did you know that the beloved pasta dish dates all the way back to at least the 1300s? It was first (knowingly) recorded in an Italian cookbook called Liber de Coquina, one of the oldest known medieval cookbooks.

James Madison

President James Madison had a sweet tooth, favoring his wife Dolley Madison’s homemade ice cream despite her talent for cakes and cookies. Her culinary skills made ice cream popular during their White House days. Interestingly, there’s an American bakery brand called “Dolly Madison” owned by Hostess, a nod to her culinary legacy.

James Monroe

James Monroe loved Spoonbread, a Southern dish similar to cornbread. Made with cornmeal, milk, butter, and eggs, it’s more like a savory pudding. Originating in Kentucky and Virginia, where Monroe was from, it’s a unique comfort food in the American South.