The Region’s Best-Kept Secrets
American food goes far beyond burgers, barbecue, and New York-style pizza, with regional specialties that locals have treasured for generations. From the seafood shacks of New England to the family kitchens of Appalachia and the Gulf Coast, every corner of the country has dishes that deserve a little more attention. Some are tied to local ingredients, while others reflect the cooking traditions of the communities that created them. If you've never ventured beyond the most famous American foods, these 20 regional favorites might give you a few delicious reasons to broaden your menu.
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1. Runza Sandwiches, Nebraska
If you visit Nebraska, you should try a runza. It's essentially a stuffed sandwich made up of a bread pocket filled with meat, cabbage, and onion. They can come in varieties with cheese or many other toppings as well, and they're similar to German-Russian-style stuffed sandwiches.
2. Pepperoni Rolls, West Virginia
West Virginia is known for its pepperoni rolls, which are usually made in Italian bakeries. Workers would eat these for lunch while working in the mines. They're made with soft bread and sticks of pepperoni on the inside, which release their oils into the bread while it's baking. You can get them with cheese or eat them plain.
3. Fried Green Tomatoes, Southern United States
Fried green tomatoes are typically found in the Southern states of America. As the name suggests, they're tomatoes that haven't fully ripened and are then fried. Although the dish has become popular beyond the South, it's still worth seeking out at a traditional Southern restaurant, especially during tomato season.
4. Cheese Frenchees, Nebraska
Cheese Frenchees are found in Nebraska, where they became popular through the King's Food Host restaurant chain. They're essentially fried cheese sandwiches with an extra layer of breading on the outside. It's an unapologetically indulgent regional creation that's particularly appealing to anyone who thinks a grilled cheese sandwich could use a little extra crunch.
5. Cincinnati Chili, Ohio
Cincinnati chili differs from the thick, bean-heavy chili served in many other parts of the country because it's a thin, spiced meat sauce commonly served over spaghetti. The dish is often ordered using a local system, with a two-way consisting of chili over spaghetti and a three-way adding shredded cheddar cheese. Add beans or onions for additional combinations.
6. Chicken Bog, South Carolina
Chicken bog is a traditional dish from South Carolina's Lowcountry and Pee Dee regions, made with chicken, rice, and sausage cooked together in a flavorful pot. It's a meal that consists of chicken, rice, and sausage all boiled together. Since there's rice, it can soak up the moisture and give you a nice, juicy meal.
7. Chislic, South Dakota
Chislic is a South Dakota specialty consisting of small cubes of meat, traditionally lamb or mutton, that are deep-fried or grilled and served with toothpicks. It's made with small cubes of meat, usually lamb or mutton, that are fried and served on toothpicks. It's mostly found in the southeastern part of South Dakota, and you can add garlic salt to give it more flavor.
8. Spoonbread, Kentucky and Appalachia
Spoonbread is a soft, savory cornmeal dish that's somewhere between cornbread and a pudding, with a texture that makes it easier to scoop than slice. Recipes generally combine cornmeal with milk, eggs, and other ingredients before baking the mixture until it's lightly browned. Particularly associated with parts of Appalachia and the Upper South, spoonbread pairs nicely with roasted meats, vegetables, and other traditional home-cooked dishes.
9. Fried Smelt, Great Lakes Region
Along the Great Lakes, fried smelt has long been a seasonal favorite, particularly during spring runs when the small fish become available. Smelt is a type of fish that's especially good when fried. You can eat the whole thing if it's a small fish.
10. Pepper Pot Soup, Philadelphia, Pennsylvania
Philadelphia pepper pot soup has a history connected to the city's colonial-era food traditions and its broader Caribbean and African American culinary influences. The dish reflects African and Caribbean food traditions. Some recipes contain beef tripe and broth with spices and vegetables.
11. Boiled Peanuts, South Carolina and Georgia
Boiled peanuts are a staple snack across parts of the South, particularly South Carolina and Georgia, where they're often sold at roadside stands. Many roadside vendors sell them along highways in South Carolina and Georgia. If you're someone who enjoys eating peanuts, you have to try these at some point.
12. Pasties, Michigan's Upper Peninsula
The pasty is a baked pastry filled with meat and vegetables, traditionally including beef, potatoes, onions, and rutabaga. It's stuffed with meat and vegetables and was originally brought to America by Cornish immigrants. Miners would take these with them as meals since they were easy to transport.
13. Sonoran Hot Dogs, Arizona
Tucson's Sonoran hot dog takes the familiar American hot dog in a distinctly southwestern direction. The frankfurter is wrapped in bacon, grilled, and served in a soft bolillo-style bun with toppings that commonly include pinto beans, chopped tomatoes, onions, mustard, mayonnaise, and jalapeño sauce. Influenced by the food culture of neighboring Sonora, Mexico, it's a filling regional favorite that combines smoky, savory, and spicy flavors in one handheld meal.
14. Burgoo, Kentucky
Burgoo is a thick stew associated with Kentucky, especially the state's western and central regions, where it's often prepared for large gatherings and community events. It's packed with all sorts of meat and vegetables. You can put pretty much anything in it, so it's best for people who can't decide what to make for dinner.
15. Huckleberry Pie, Montana and Idaho
You can find huckleberries in certain areas of the Rocky Mountains and the Northwest. When you find them, they make a great addition to pie. Because wild huckleberries can be difficult to cultivate commercially and are often gathered by hand, a good regional huckleberry pie feels like a special treat rather than an everyday dessert.
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16. Loco Moco, Hawaii
Hawaii is proud to serve this delicious dish. It's a rice bowl with a hamburger patty and a fried egg, topped with brown gravy. The dish is commonly associated with Hilo on the Big Island, where it emerged in the mid-20th century as an affordable, filling meal. Although restaurants now offer many variations, the classic combination remains a satisfying introduction to Hawaii's distinctive local food culture.
17. Green Chile Stew, New Mexico
New Mexico's green chile stew showcases the state's beloved roasted green chile peppers, which give the dish its distinctive flavor and range from gentle to fiery heat. New Mexican green chiles give it the perfect amount of spice. Pork can also be added for even more flavor. If you're visiting New Mexico during the colder months, this is a must-eat.
18. Oyster Po' Boys, Louisiana
The oyster po' boy is a Louisiana sandwich featuring fried oysters tucked into French bread, often accompanied by lettuce, tomatoes, pickles, and a mayonnaise-based dressing. There are many ingredients that can go into this sandwich. Next time you're at a seafood joint, try one out. The combination of crisp oysters and soft bread makes it a standout choice for seafood fans who want something more distinctive than a standard fried fish sandwich.
19. Funeral Potatoes, Utah
Funeral potatoes are a baked casserole popular in Utah and throughout parts of the Intermountain West, particularly at family gatherings and community meals. They're made with potatoes mixed with other ingredients, often including cheese, sour cream, and a crunchy topping. If you don't know what these are, try making some or visit Utah and see if they're available.
20. Indian Tacos, Oklahoma
Indian tacos, also called Native American tacos, are found at tribal gatherings, fairs, and community events in Oklahoma and other parts of the country. They're often made with fry bread topped with ingredients such as seasoned ground beef, beans, lettuce, tomatoes, cheese, and other additions. Fry bread has a complicated history connected to federal displacement and forced changes to Indigenous foodways, so the dish deserves appreciation alongside an understanding of the cultural circumstances behind its development.
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