The Most-Craved, Favorite Regional Foods
From boiled peanuts to reindeer hot dogs and deep-fried rattlesnakes, take a look at the wildly sought-after favorite foods across America.
If you’re in the Rocky Mountains, you might find: “Oysters”
Rocky Mountains oysters bear little resemblance to oysters—considering they are, in actuality, deep-fried bull testicles.
Source: The New York Times
If you’re in the Southwest, you might find: Frito Pie
It’s just like it sounds: Fritos corn chips, chili, and melted cheese. Some purists even eat it straight out of a Fritos bag. And we wonder why it’s only a regional favorite.
If you’re in Alaska, you might find: Reindeer steaks
Reindeer (also known as caribou) meat is sold in supermarkets and used in everything from hot dogs to smoked sausage.
If you’re in Hawaii, you might find: Loco Moco
Everybody do the Loco Moco! This popular sunny state dish is comprised of white rice topped with a hamburger patty, fried egg, and gravy.
Source: Food and Wine
If you’re in New York City, you might find:
Pizza—and bagels. It’s a carb-eat-carb world out there.
If you’re in Texas, you might find: Deep-fried rattlesnake
Isn’t everything better when it’s deep-fried?
If you’re in France, you might find: Croissants
Overseas they nearly always use real butter (most American manufacturers use margarine, which results in fluffier croissants, with less flavor).
When you’re in Pennsylvania, you might find: Scrapple
It was a staple of those hard-working settlers: all sorts of meat scraps mixed with all sorts of grain scraps, then fried. (SCRAP-ple, get it?)
If you’re in Upstate New York, you might find: a Garbage Plate
What do you call an “Everything But the Kitchen Sink Plate” of macaroni salad, potatoes, and whatever meat your heart desires? That would be one Garbage Plate, please.
If you’re in Maryland, you might find: Crab cakes
Actually, who are we kidding. Of course you’ll find crab cakes. But at least here they’re fresh as can be!
If you’re in Pittsburgh, you might find: Chipped ham
This ham is thinly sliced, mixed with seasonings, and molded into a loaf. Think of it as your lunch meat plus toppings, in one convenient package.
If you’re in Key West, you might find: Key lime pie
When a dish is named after its locale (at least in part) it’s a shoo-in to being declared a regional treat. In this case, it’s key lime pies, named after the key limes that are prolific in the area.
If you’re in Louisana, you might find: Turducken
Apparently, the Turducken comes from Louisiana (it had to originate somewhere, right?). How does one make a turducken? Simply stuff a chicken inside of a duck, and then stuff that inside of a turkey (and then tell us how you did it.)
If you’re in Wisconsin, you might find: Cheese curds
You need to be near a cheese factory to get the real good stuff—cheese curds, a by-product of the cheese-making process, are best eaten within a few hours. Since Wisconsin produces a lot of cheese, you’re never far from the curds.
If you’re in Minnesota, you might find: Deep-fried cheese curds
Deep fried cheese curds are king at the Minnesota State Fair…and we want some.
If you’re in Utica, NY, you might find: Chicken riggies
Chicken riggies is really just a take on chicken cacciatore—but the name is so much fun to say!
Source: Rachael Ray
If you’re in the South, you might find: Boiled peanuts
After four hours of deep boiling in their shells, these peanuts taste like cooked, salty beans. You can even eat the little ones whole, shells and all.