Regional American Food
@RegionalUSFood
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Shining a light on regional dishes from around the US since 2021 — featured in @Salon, @SFExaminer, @AtlasObscura, and more. Curated by @bromf3. Submit via DM
Joined January 2021
The cannibal sandwich (Wisconsin)—raw beef with onions on rye. Every year the health department begs people not to eat these
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Fluffernutter (Massachusetts) –– peanut butter and marshmallow creme on white bread
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had some folks say the pork tenderloin sandwich (Indiana) in the last post was too small so let’s get freaky with it
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Blue moon (left) is an ice cream flavor found in the Upper Midwest, often used in the creation of another regional specialty, Superman ice cream (right)
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The runza, a bread pocket popular in Nebraska and sold by the fast food chain of the same name
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Ice cream potato (Idaho) — cocoa powder gives the vanilla ice cream the appearance of a potato skin
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Funeral potatoes (Intermountain West/Midwest, particularly Utah) –– a hotdish with potatoes, cheese, onions, cream of chicken or mushroom soup, sour cream, butter, and a layer of corn flakes or crushed potato chips. Widely associated with the Church of Latter-Day Saints.
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Slopper — a burger covered in chili sauce and typically eaten with a knife and fork (Pueblo/Colorado Springs, Colorado)
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Buckeyes (Ohio) –– balls of peanut butter fudge dipped partially in chocolate to leave a small circle of peanut butter visible
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The horseshoe: an open-faced sandwich from Springfield, IL made with Texas toast, meat (usually a hamburger patty), fries, and cheese sauce
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Pit beef (Baltimore, MD) –– roast beef prepared over a charcoal fire, served on a Kaiser roll and often accompanied by sliced raw onion and tiger sauce (horseradish and mayo)
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Cincinnati chili (Cincinnati, OH). This dish has little to do with chili con carne and is a Mediterranean-spiced meat sauce served over spaghetti or hot dogs with oyster crackers. Common orders include a “3-way” (add cheese), “4-way” (add chopped onions), and “5-way” (add beans).
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Slinger (St. Louis) — two eggs, hash browns, and a meat patty (typically ground beef or sausage) topped with chili, cheese, and onions
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Ripper (New Jersey) — hot dogs deep-fried until the casings crack and split. A specialty of Rutt’s Hut in Clifton, NJ
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The klobasnek, klobásník or kolache: a Czech-American sausage roll found throughout Texas
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Dutch Crunch — a variation on Dutch tiger bread or tijgerbrood found in the San Francisco Bay Area. A rice flour-based paste is added to the raw loaves before baking, resulting in a crispy texture
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Scrapple (Mid-Atlantic states, often associated with Pennsylvania Dutch cuisine) — a loaf made from pork scraps combined with cornmeal, wheat flour and spices, typically pan-fried before serving
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St. Paul sandwich (St. Louis, MO) — egg foo young, lettuce, mayo, pickles, and white onion on white bread
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Colorado-style pizza or Colorado mountain pie. These pizzas can weigh up to 5 lbs and are often sold by the pound. The crust is sweetened with honey and may be dipped in honey as a dessert. A specialty of Beau Jo's in Idaho Springs, CO
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Melba sauce (a raspberry-based dessert sauce) with mozzarella sticks. Though Melba sauce has been known since 19th century Europe, the combination with mozzarella sticks is unique to upstate New York, particularly Albany
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Slopper (Pueblo / Colorado Springs, CO) — a cheeseburger smothered in chili sauce and eaten with a knife and fork
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Barberton fried chicken (Barberton, OH) — a Serbian-American variation of fried chicken, unseasoned, fried in lard and served with cole slaw and “hot sauce” (a mix of rice, tomatoes and hot peppers)
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Chicken riggies or Utica riggies (Utica, NY) — rigatoni with chicken and hot or sweet peppers in a spicy cream and tomato sauce
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Arizona cheese crisp. Similar to a quesadilla but open-faced and baked until the tortilla becomes crisp
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Polish Boy (Clevelend, OH) - kielbasa in a bun with barbecue sauce, french fries, and coleslaw
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White salsa or Mexican white sauce, commonly found in Mexican restaurants in Southeastern Virginia
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The fish boil of Door County, Wisconsin, in which a cast-iron kettle of whitefish and potatoes is set on fire
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Koolickles or Kool-Aid dills –– dill pickles soaked in Kool-Aid (Mississippi delta)
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Texas Tommy—a hot dog prepared with bacon and cheese. Common in Philadelphia, the Delaware Valley, and South Jersey
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Ham balls (Iowa) — a meatball made with ground ham, ground beef, and graham cracker crumbs, typically served with a tomato-brown sugar glaze
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Hot ham and rolls. A Milwaukee, WI Sunday tradition
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the Hani, or generically the chicken finger pita wrap (Detroit, MI) –– a specialty of Metro Detroit chain National Coney Island
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Sailor sandwich (Richmond, VA) –– hot pastrami, grilled knockwurst, melted Swiss, and hot mustard on rye bread
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Koolickles—dill pickles soaked in Kool-Aid (Mississippi Delta)
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Chicken French a.k.a. Chicken Française or Chicken Francese (Rochester, NY) . An Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce
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Scrambled dog (Columbus, GA) — a thin hot dog smothered in chili and topped with oyster crackers, pickles, and coleslaw. A specialty of Dinglewood Pharmacy
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Dynamite (Woonsocket, RI) –– similar to a sloppy joe, but containing bell peppers and served on a hoagie roll
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Clam cakes or clam fritters (New England, most commonly found in Rhode Island)
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Doberge cake (New Orleans) –– made from at least six layers of cake alternating with dessert pudding, usually chocolate pudding or half chocolate, half lemon. Pronounced "doh-bash"
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Disco fries (New Jersey) — similar to poutine but with mozzarella rather than cheese curds
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Lemon sticks (Baltimore) –– a peppermint candy stick stuck in a lemon. Sucking on the stick and squeezing the lemon produces a sweet, minty, lemony drink
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Turkey Devonshire (Pittsburgh, PA) –– a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and cheese sauce
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Totchos: tater tots prepared in the style of nachos (Pacific Northwest)
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Gym Shoe or Jim Shoe (South Side of Chicago) –– hoagie roll with roast beef, corned beef, gyro meat, lettuce, tomato, gyro sauce (tzatziki), mustard, cheese, onions, and giardiniera
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Texas wiener (New Jersey) - a deep-fried all-beef hot dog with mustard, chopped onions, and a distinctive beanless chili sauce. Typically served with a side of fries
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Finger steaks (southern Idaho) — deep-fried strips of steak, generally served with French fries and Texas toast
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Roast beef sandwich “three-way” (North Shore, MA)
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Ground steak sandwich (Mount Airy/Surry County, NC) –– ground beef thickened with flour and water, served on a toasted, buttered bun, and topped with coleslaw, tomato, chopped onion, and mayo or mustard
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St. Paul sandwich (St. Louis, MO) — an egg foo young patty on white bread with dill pickle slices, white onion, mayonnaise, and lettuce between two slices of white bread
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Slugburger (Corinth, MS) –– a burger containing an extender such as soybean or potato flour and deep-fried in oil
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Alabama white sauce, a distinctive mayonnaise-based BBQ sauce
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The “camel rider” of Jacksonville, FL. Cold cuts and Italian dressing on a pita, traditionally served with cherry limeade
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Rhode Island clam chowder (a.k.a. South County-style chowder), featuring a clear broth with no dairy
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White hot (Rochester, NY) –– a hot dog made from uncured and unsmoked pork, beef, and veal. The lack of curing and smoking allows the meat to retain a lighter color than most hot dogs
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Spiedie (Binghamton, NY) - marinated and grilled cubes of meat on Italian bread or submarine roll
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Steamed cheeseburger (a.k.a. steamer or cheeseburg) - central Connecticut
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Hot brown (Louisville, KY) –– a broiled or baked open-faced sandwich with turkey, ham, bacon, and Mornay sauce
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Steak de Burgo (Iowa) –– a beef tenderloin topped with butter, garlic, and Italian herbs or served in a sauce consisting of those same ingredients
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Livermush (Western North Carolina) –– a meat product made from pig liver, pig head and cornmeal. By law in North Carolina, livermush must be at least 30% pork liver
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Maine Italian sandwich. A specialty of Amato’s sandwich shops
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Hot dog sauce (West Virginia)—similar to chili but thinner, sweeter, and without beans
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Guberburger (Sedalia, MO) – topped with peanut butter, mayo, lettuce, and tomato
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Hawaiian haystack (Idaho, Utah). Rice with chicken, crispy chow mein noodles, and pineapple. Often topped with coconut, veggies, and/or grated cheese
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Utica greens (Utica, NY) — escarole, hot peppers, prosciutto or pancetta, bread crumbs, chicken stock or broth, cheese
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Frogeye salad (Idaho, Utah) –– a sweet pasta salad made with acini di pepe pasta, whipped topping, and egg yolks
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King Ranch chicken (Texas)––a Tex-Mex casserole usually consisting of canned diced tomatoes with green chiles, cream of mushroom soup, cream of chicken soup, diced bell pepper, onion, and chicken topped with cheese. The bottom is lined with corn tortillas or tortilla chips
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Yaka mein (New Orleans) — a beef noodle soup famed as a hangover cure
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Tasso ham (Southern Louisiana) –– smoked, spiced, and cured pork shoulder, often used as a flavor base in Creole and Cajun recipes
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Southern Illinois chowder — usually prepared outside at social gatherings
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