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

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I do love a deep dish pizza!  And, of course, a great coney dog...

 

However, my absolute favorite is Beef and Noodles served on top of mashed potatoes from almost any Amish restaurant in northern Indiana.  Chicken works as well, but beef and freshly made egg noodles can not be beat!!

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Warm cheese curds from Wisconsin with lake perch or smelt.

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Northeast ... there is no way you could get them all ie: you can get great oysters from Maine to Fla.

But in Pennsylvania the "Shoofly Pie" was what Grandma named "shoo" the kids away as we 

gathered like "flies" waiting for a piece !!!!  

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Fried clams. Whole clams with the bellies, not clam strips! A northern New England specialty. 

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There are so many that were omitted. From the south: pecan pie..North Carolina barbeque is unique, spicy pulled pork topped with Cole slaw served on a bun.  The upper Midwest has that canned fruit salad made with mini marshmallows and mayonnaise. The variation includes shredded coconut. It’s horrible if you didn’t grow up with it, but it’s certainly iconic, and served at every pot luck and church social you’ll ever attend.

 

California is a large state. An obvious example of the variations would be the food from Chinatown in San Francisco and the food from Chinatown in Los Angeles. The names on the menu and the basic ingredients may be the same, but the preparation and taste is very different.  

 

The Mexican influence on food is shown in the cuisine in southern CA, yet you haven’t shown anything from that genre. Same with New Mexico where the local cuisine is heavily influenced by the indigenous peoples' food traditions and flavors there. 

 

I guess it comes down to nearly nearly every place having more than one special thing...cheese curds from Wisconsin, maple syrup from Vermont, New Orleans has Beignets, pralines, and jambalaya just to name the most obvious, 

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Arizona should be Enchilada

New Jersey should be Hoagie

New Mexico should have a Green Hatch Chili in it

Washington should be Salmon

 

A semi retired National Executive Chef

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Boudin Balls!!  Usually from Louisiana. They are like zatarans dirty rice mixed with pork, rolled into a ball the size of a meatball.  They are then rolled in corn meal and deep fried. Soooo yummy

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Pasteles from Puerto Rico.

“If you don’t like the position of the moon, go up and change it!” -African Proverb
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In the south blueberry and/or peach and/or blackberry cobbler. #1 is blackberry cobbler, however I live raspberries

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Since I am from the South, it is the food of the South.  If you are ever driving through the middle of Mississippi down Hwy. 49 south, a few miles out of Jackson, Mississippi near the town of Florence, is a restaurant in a big white dome called Jerry's Catfish House.  It is outstanding.  The fried catfish cannot be beat.  The side dishes are also excellent and tasty.  Hushpuppies, turnip greens, fried dill pickles, french fires, sweet potato, onion rings, gumbo, cole slaw.  You won't be disappointed.  Jean Roberts

 

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