regional food


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regional food

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May 1, 2009, 10:45pm

I should've asked about this before I left for my southern trip. Just got back from Mississippi, after a 12-hour drive, including meals/breaks.

I'd never been in the South, outside of trips to Disney World and one trip to Atlanta and I wasn't as daring in my food choices as I thought I'd be.

What are your favorite regional foods?

I'm, of course, fond of Chicago-style hot dogs and Chicago pizza.

Edited: May 2, 2009, 11:44pm

CRAB CAKES! The Chesapeake Bay is nationally known for its tremendous crab cakes. There's none like in the entire nation, believe me I've tried them!

May 3, 2009, 8:17pm

Cornbread here in Utah is rather different from Southern cornbread - much sweeter and more like cake. I love it!

May 3, 2009, 9:05pm

#3 forgot to mention scones in Utah are differently delicious. More like fry bread elsewhere, but sooo good.

May 3, 2009, 9:12pm

Green chile for us New Mexicans.

May 4, 2009, 12:15am

From Down East I like steamed or boiled lobster.
From Tex-Mex I like Tex-Mex.
From Chicago I like steak.
From Hawaii I like laulau.
among others...


May 4, 2009, 11:39am

Shrimp-Okra Stew with Garlic Cheese Grits, Fig Cake for dessert and cold ice tea is my favorite southern meal.

You can't beat Cioppino with crusty sourdough bread, fresh garden salad, and cold Anchor Steam if your in San Francisco.

May 19, 2009, 2:12pm

I love the poutine, smoked meat and bagels of Montreal and the po'boys of New Orleans.

May 19, 2009, 5:01pm

I visit St Louis several times a year and they are known for certain foods there. My favorite is toasted ravioli, which I like best at Caleco's, which is near Busch Stadium. I'm also quite fond of gooey butter cake, another St Louis original.

Provel cheese is another St Louis thing. Contrary to popular belief, it does not mean provolone cheese.

St Louis style pizza, which has an extremely flat crust, almost like a cracker.

One St Louis original that I have not tried yet is the St Paul Sandwich, which is egg foo young, lettuce, tomato, and pickle on white bread.

Jul 15, 2009, 5:14pm

And then there're always lobstah rolls, and New england clam chowdah. The l rolls have ONLY lobster and mayo- served in a top opening hot-dog bun.

The chowder is milk, salt pork, onions, potatoes, clams, clams clams, with a dollop of butter and oyster crackers on top. Yum....

Sep 21, 2009, 2:37pm

lindapanzo, might you see this, I would love to know where in Miss you visited. I am from KY. my husband is from the Miss. Delta and we live in Atlanta.

Believe it or not they make wonderful Tamales there at the bar-b-que stops. The area of Cleveland, Miss has a great many Italians. But on a trip there in August we were out for Catfish and in KY you would have a choice of sides of cole slaw, fries, northern beans & hushpuppies.....but added to that was a side of spaghetti which was terribly funny to me.

Oct 1, 2015, 3:15am

US certainly has its regional distinctions, and it is a genuine pleasure to explore - I say this as someone who lived in the US for 6 years and who is returning to live permanently soon. I have found a couple of great cookery books that showcase and educate on regional food. The best ones I have found are: Suzanne Goin's Sunday Suppers at Lucques. Martha Stamps's The New New Southern Basics, Lora Brody's The New England Table and Sean Brock's Heritage. I'm sure that there are a million others. As an overview (with recipes that work and with pretty presentation), Martha Stewart's Martha's American Food is interesting.