Personally, I love pepper jelly and it’s not even known about up north and whenever I have a table not from here they always ask if it’s spicy which makes me giggle a bit.

41 comments

  1. Green chile cheeseburgers and green chile chicken pozole.

    Real New Mexican food.

  2. Sandwiches with roast beef exist everywhere but there’s a specific style of them that’s popular on the North Shore of Massachusetts. I don’t even know if there are any roast beef joints in Boston itself, but they’re common in the suburbs north of Boston. We call it a ‘beef’, and it has an onion roll as the bread, a heaping serving of thin-sliced rare or medium rare beef, and typically cheese, mayo, and James River bbq sauce (a slightly spicy bbq sauce). This combination, with the cheese, mayo, and bbq sauce, is called a ‘3 way beef’.

    Kelly’s is the most mainstream place that makes them (and maybe the originator?) but the local one-off shops do it best. It’s one of my favorite meals ever. When I’ve been traveling for a while and I get back home to Boston, I go get a 3-way beef and I feel like I’m truly at home again.

  3. Real country ham.

    Dukes mayo.

    And let’s just add Hanover tomatoes and Sub Rosa breads and now I’ve got an awesome sandwich.

  4. **Michigan/midwest:**

    * Plochman’s mustard
    * Faygo pop
    * Vernor’s
    * Dearborn hot dogs and other packaged meats, (Kowalski and Koegel’s are fine too, but I prefer Dearborn)
    * Better Made chips
    * Sanders fudge and bumpy cake
    * Brown Cow ice cream
    * City chicken
    * Pączkis
    * Corned beef egg rolls

    Other areas:

    * Tim’s Cascade Chips (Pac NW)
    * Costanzo Bakery Rolls (Buffalo)
    * Sahlen’s hot dogs (Buffalo area)
    * Ale-8-One (Kentucky)

    There’s more but I’m getting hungry now

  6. I am always amused by the confusion over chicken fried steak. Even more by the confusion over chicken fried chicken.

    On the other hand, Jewish folks, Texans, and Jewish Texans can always bond over brisket.

  7. Palisade peaches are really good. Most people don’t realize that Colorado is really where the best peaches are.

  11. The one food I won’t eat unless it’s this specific brand is peanut butter — it’s gotta be Teddies. Just roasted peanuts and a bit of salt. I can’t stand the store peanut butters.

  13. I live in Texas where all the good food is famous 😊. However some may not know that Central Texas especially is known for great kolaches. There is also an area around Fredericksburg where people speak German so lots of authentic German food deep in the heart of Texas

  14. I’ve lived all over so I have quite a list, but some other comments about roast beef sandwiches got me thinking about Roast Beef Po Boys, the po boy is fairly well know outside of Louisiana these days but I’m thinking specifically of the ones in the German Coast region of Louisiana. I used to get the at a little local grocery with a sandwich counter across the highway from the Des Allemands Post Office. Fresh French bread piled with hot roast beef in gravy, with onions, tomatoes, and shredded cabbage. Apparently cabbage was used on po boys in the old day before refrigeration was common because it held up to the heat better than lettuce and therefore was more available in Louisiana and the area I lived in kept using cabbage after larger areas like the East Bank New Orleans area switched to lettuce.

  15. I feel like not that many people know about Delta hot tamales, and they are so damn good. Impossible to find away from home.

    There are also a lot of classic southern sauces that don’t get a lot of play outside funerals and tailgates. Jezebel on fried chicken. Comeback.

    Now I’m getting homesick.

  16. We have pink-eyed purple-hull peas and chow chow.

    Pink-eyed purple-hull peas are far superior to Black-eyed peas in flavor. Black-eyed peas are for Cowboy Caviar and New Year’s Day. Pink-eyed purple-hulled peas are for all the other times. They are rich and flavorful. You boil them for hour with a piece of bacon or a hambone. Replenish water as needed so as not to overcook—you’re making a good pot likker (liquor) here, so you need to boil through some water. Be sure to salt a little along.

    When dinner is ready, serve your peas with Chow-Chow, a homemade pepper relish. It’s good.

  19. It’s a guilty pleasure, but I’m a sucker for Provel “cheese.” It’s a Saint Louis thing, and my impression is that one almost needs to have grown up with it to enjoy. I imagine that it tastes like a tangy and smoky tire fire to most people from outside the area.

  20. The Huckleberry. I spent my formative years in the Pacific Northwest where they are plentiful in the high elevations of the Rockies and Cascade Mountains. They are about the same size as a blueberry but with a thinner skin, juicier flesh, and a sweet but tart taste. The season to harvest them is a short 1-2 months in late summer.

    They are highly prized and are put into everything you can imagine. Pancakes, milkshakes, ice-cream, syrups, muffins, scones, pies, soda, candy, salads, and they are also equally delicious all by themselves.

  21. Berger cookies (shortbread cookie with fudge frosting)

    Pit beef sandwich

    Lemon stick – take half a lemon. Stick a soft peppermint stick in there, mash it around. Suck the lemon juice through the peppermint stick like it’s a straw.

  22. There is this marinade made here in TN and I have never found it elsewhere. I marinate all my meats in it.

    [Allegro Marinade](https://allegromarinade.com)

    Some other TN foods I love and I am not sure how popular they are outside of the south:

    Moon Pies (especially warmed in the microwave)

    Goo-Goo Clusters

    Bush’s Baked Beans

    Fudge Pie

    More popular items nationwide that originated here that I like that: hot chicken (although I prefer the milder type) and cotton candy!

  23. When I was a kid I would visit my grandparents in Kentucky and we would have Benedictine spread on toast for breakfast and it was my favorite food ever and I looked forward to it every visit because no one had heard of it back home in Minnesota.

    I would love to have Benedictine spread on toast for breakfast again some day.

  24. Everybody talks Philly cheesesteaks, but a roast pork is a big sleeper. Thin slices pork, sharp provolone, garlicky broccoli rabe, and a long hot. There’s a fair deal of variation from spot to spot, but they’re all great.

  26. Cardiff Crack – Southern California / San Diego

    It’s a “tri-tip” cut of beef which is local to California, marinated via pressure vacuum tumbler with a custom burgundy peppercorn seasoning. 👍

  27. Pepperoni rolls. Shits magical. I’d take a good pepperoni roll over pizza anyday.

  28. SWVA,/East TN – chow chow, soup beans, papaws. As a restaurant, Pal’s.

  30. Alabama barbecue with white sauce, it’s pretty yummy.

    Edit.. I love pepper jelly too!

  31. Western Wa is known for teriyaki. So much teriyaki everywhere. I thought that was normal til I got older.

  35. Dutch crunch. It’s a sweet bread that is topped with a yeasted rice flour paste that, when baked, gives it this crunchy, crackly texture with a soft, pillowy sweet bread underneath that makes an amazing sub sandwich. I have only seen it once in a blue moon outside of the Bay Area.

  36. Grippos BBQ potato chips. Starts out sweet and turns hot quickly. It tastes great with a Grilled cheese and an ice cold can of Ski.

  37. Pepper jelly is well known up north.

    If you ever wonder whether northerners (ok, Minnesotans) have tried something just ask this simple question: Can it be eaten/mixed with cream cheese?

    If the answer is yes, we’ve heard of it and have our grandma’s recipe.

  39. Seattle style hot dog. Hot dog, cream cheese and grilled onions. Heaven.

    Lots of berries here that you don’t find elsewhere. Huckleberry, marionberry, tayberry, so many different varieties of cherries.

    Copper river salmon. Sure, it’s salmon. But something about salmon from the copper river is so much better.

  41. Everyone who’s watched The Bear knows about Italian beef sandwiches, but they used to be pretty unheard of outside of Chicago. To me, the only way to order them is dipped, with giardiniera. I especially like a celery heavy giardiniera.

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