Southern Food Comes With Expectations
Growing up in the South means learning pretty quickly that certain foods aren't just for dinner. No, sir, down in these parts they're part of the local routine—whether you wanted them or not! Every state has its own specialties, and plenty of Southerners have memories of being told to put at least one spoonful on their plate. Some became lifelong favorites, but others remained foods you only ate at gatherings because Grandma was watching. Either way, we’re here to break down 20 plates you undoubtedly encountered.
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1. Boiled Peanuts
If you happen to journey to Georgia and the Carolinas, don’t be surprised to see boiled peanut stands on the side of the road. It’s basically just green peanuts that are simmered in heavily salted water until they're soft. It sounds weird, but once you've gotten used to the taste, eating them straight from a damp paper bag feels oddly normal.
2. Collard Greens
A big pot of collard greens cooked with smoked pork? Now we’re talking! It’s serious business across much of the South, even if older relatives aren't always interested in hearing that you'd rather a plate of mac and cheese. Add hot pepper vinegar or cornbread, though, and even reluctant vegetable eaters come around.
3. Chitterlings
Chitterlings (or chitlins for all you Northerners) are cleaned pig intestines. Don’t run away just yet! They’re quite popular, and their distinctive aroma means nobody in the house has to ask what's for dinner. They're tied closely to family tradition, so don’t be surprised if they wind up on someone’s table.
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4. Pickled Pig's Feet
There aren't many childhood snacks capable of producing stronger opinions than a jar of pickled pig's feet. The meat’s preserved in a sharp vinegar brine, giving it a soft texture and distinctly tangy flavor that can take some getting used to. But if you can brave through the first bite, they might just become your next favorite side dish.
5. Fried Okra
Okra may have its critics when boiled or stewed, but Southerners discovered long ago that a cornmeal coating settles quite a few arguments. Fried okra is especially common as a side alongside fried chicken and hearty meals, so even kids who objected to anything green made an exception once those little pieces came out crisp and salty.
6. Pimento Cheese
Few mixtures are more closely associated with Southern snacks than shredded cheese, mayo, and pimentos stirred together. You’ll find it between slices of white bread or stuffed into celery. You could also spot it spread onto crackers or handed to you as soon as you walk in the door. Either way, it’s a versatile recipe that families have loved for years.
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7. Virginia Country Ham
Virginia country ham isn't the mild sliced ham you get in an ordinary sandwich. It's salt-cured and aged, giving you an intensely salty flavor that works best tucked into a warm biscuit. Okay, yes, you might need a glass of something nearby, but that’s no reason to count this one out.
8. Black-Eyed Peas With Hog Jowl
In many Southern households, New Year's Day comes with a plate of black-eyed peas. And why shouldn’t it? They’re not only tasty, but they're also traditionally associated with good luck! Best of all, they come cooked with pork parts for added flavor.
9. Alabama White Sauce Chicken
Alabama BBQ has one thing that's difficult to mistake for anything else: a famous, pale sauce. All it is is vinegar, pepper, and other seasonings to cut through the richness, creating something much tangier than you’d expect. Outside Alabama, it might prompt questions, but around the northern part of the state, putting white sauce on chicken doesn’t need an explanation.
10. Eastern North Carolina Pulled Pork
Don't expect the pork to arrive buried under a thick, sweet tomato sauce. At least, not in North Carolina. Whole-hog barbecue is actually paired with a thin vinegar-and-pepper sauce that gives the meat a sharp kick. Trust us, you aren’t getting a plate without this stuff on the side.
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11. South Carolina Mustard Barbecue
Funnily enough, all it takes is a little jaunt down south for the barbecue sauce to turn bright yellow, particularly in South Carolina. The state's mustard-based sauce combines mustard with vinegar, sugar, and spices before it finally meets pulled pork. It isn't everybody's first idea of BBQ sauce, but it has its charms.
12. Memphis Barbecue Spaghetti
We know this sounds insane, but just stay with us for a second. The dish combines noodles with a tomato-based sauce and pieces of smoked pork, leaving Memphis locals with something distinctly different from standard spaghetti. It’s only unusual until you've grown up seeing it next to ribs and pulled pork.
13. Nashville Hot Chicken
Nashville hot chicken doesn't play with its spice. Oh, no—this fried chicken is coated in a spicy paste that just about burns your mouth off. Pickles and white bread are traditional companions, and you’ll need them once you've ordered this stuff.
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14. Kentucky Hot Brown
Louisville's famous Hot Brown turns an open-faced turkey sandwich into something else entirely. Traditionally, turkey and bread get slathered with Mornay sauce, topped with bacon, and browned until everything bubbles. Kentuckians have been ordering variations of it for generations.
15. Louisiana Boudin
Drive through Cajun country, and boudin will turn up everywhere. Louisiana versions commonly combine seasoned pork, rice, onions, and spices inside a casing, although boudin balls take the mixture out of the casing and fry it instead. Either way, you’re scoring a delicacy!
16. Florida Smoked Mullet
Long before Florida menus became associated with tourist-friendly seafood, smoked mullet was a familiar Gulf Coast food. The oily fish takes particularly well to smoking and has been sold at markets and local gatherings throughout parts of the state for years. Its strong flavor isn't subtle, though, so it might take a while to get used to it.
17. Appalachian Soup Beans and Chow-Chow
A humble pot of soup beans easily turns dried pinto beans into an entire supper. They're commonly served throughout Southern Appalachia, brought out with cornbread and chow-chow. For those unfamiliar, it’s just a tangy pickled relish that adds acidity to an otherwise simple bowl.
18. Fried Green Tomatoes
Unripe tomatoes are perfectly capable of becoming a side dish! You only need to slice them, coat them with cornmeal or breadcrumbs, and fry them until crisp. These popular guys appear throughout Southern cooking, often with a creamy or spicy dipping sauce on the side.
19. Cornbread Dressing
Southern holiday tables favor cornbread dressing, so you can forget all about the bread-cube varieties. Down south, crumbled cornbread gets mixed with broth, vegetables, and eggs in a casserole dish. Every family has an authority on the correct moisture level, though, so just about everyone grew up with their own version.
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20. Southern Pear Salad
A canned pear half topped with mayo, shredded cheese, and a maraschino cherry? Don’t knock it ‘til you try it! This old-fashioned Southern salad appeared on plenty of tables throughout the 20th century, and it’s a lot better than it sounds.
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