What's your favorite regional food in the U.S.?

Fish and seafood well-prepared on all our coastlines; New York bagels, corned beef, pastrami; fresh produce in California--especially artichokes.

Bay scallops on Cape Cod, MA and clams from northern coast of MA.

*Beignets of New Orleans 

*Boiled Crawfish of Deep South 

*Chicken and Dumplings Deep South

*Buttercrunches from Paul's Pastry of Picayune, MS 

*Roast Beef Po-boy from Frost-Top in Picayune, MS 

*Shakey's Pizza (originally ate @ New Orleans) ....but only in Auburn Ala last got there

*Lemon, Buttercream, Raspberry Glazed Croissants of Burney's of Southport, NC 

*Heavenly Hash Eggs & Gold Brick Eggs from Elmer's Candy of Ponchatoula, LA

*Krispy Kreme Doughnuts of NC

*My version of Creole Shrimp (crawfish) Etouffee (MS/NC)

*New Orleans Shaved Ice Pink Lady Snowballs 

*Krystal Burgers & Corn pups 

*Fried Crab Claws from Destin,Fla 

All of these are yummy and bring smiles of delight

Ginger ; ) 

I'm from Baltimore, MD & love Steamed Crabs eaten on brown paper inside a restaurant or @ a picnic table by the water.  It's all yummy !!!  Also, most Baltimore restaurant have a good crab cake 

on their menu.  Don't forget to a glass of cold beer to enjoy with your meal.

Definitely Scrapple, from the Amish in Lancaster, PA and the Philadelphia, PA area!

I’m from Massachusetts, so clam chowder comes to mind.  Living in Maine for 64 years, so I have to say Clam Bake lobster, corn and steamers.  Actually, lobster in any form!

Anything seafood from the New England States. Especially lobster from Maine and scallops from Cape Cod.

Breaded Pork Tenderloin in the Midwest, especially Iowa, Nebraska, Illinois and Indiana. 

1. Definitely Indian Fry Bread from my home state of South Dakota with honey and powered sugar.
2. Milk Street Cafe at 50 Milk Street in Boston.  The best soups and sandwiches and breakfasts.  You see, Milk Street Cafe is 100% kosher with three kitchens working at once; dairy, meat, and pareve.

New York City-  a hot delicatessan sandwhich consisting of thinly sliced corned beef and mustard on fresh  unseeded rye bread with a very sour pickle served at Katz's delicatessan in Manhattan, New York City.