Favorite Food
Even though chain restaurants are popping up rapidly all over America, regional cuisine is still a thing, from state to state there's a unique flavor that each has. There's even a TV show that's just about tasting each state's unique food.
Here are dishes from different states to show how unique each state can be from the other. Readers beware! After reading this you will be hungry.
Alabama: Fried Apple Pies
Alabama is the state to thank for fried apple pies. Allegedly they were first created when there was leftover pie dough and filling so people started frying them in oil and putting sugar on the outside.
McDonald's wasn't the first restaurant to try and replicate these dishes, they've spread through America and are widely loved. But Alabama will always be the state that loves them the most.
Alaska: King Crab Legs With Butter
These king crabs are delicious if prepared just right. They're not a cheap meal by any means, but if you're in ever in Alaska, you have to try them, we promise you won't regret it.
The Prized king crabs live in lakes and the coastal regions of Alaska, they are hard to find and are hard to catch which is why they're expensive. If you decide to get a job catching them, be careful, it's an extremely dangerous job.
Arizona: Chimichangas
Macayo's is a restaurant in Phoenix, Arizona and it's created a petition for the chimichanga to be the first Arizona state food. The best rumor about the creation of the chimichanga is that Macayo's founder dropped a burrito a deep fryer all the way back in 1946.
This rumor could easily have truth to it as the original Macayo's restaurant was close to the border of the Mexican state of Sonora, which is renowned for its wheat flour tortillas.
Arkansas: Chicken and Dumplings
Arkansas is renowned for its homestyle cuisine. They may be known for fried pork chops and cheese dip but what trumps them all is their mouth-watering chicken and dumplings, the ultimate comfort food.
The cooking vessel of Arkansas is the Dutch oven. It creates the perfect conditions to pull out an amazing chicken and dumplings pot to feed your family in winter.
California: Cobb Salad
Who doesn't love a good cobb salad? It was claimed to have been created by Brown Derby from Hollywood. He said that he named it after Robert Howard Cobb, the restaurant's owner.
The best cobb salad has all of the good stuff: lots of lettuce, tomato, egg, avocado, bacon, roast chicken, and Roquefort cheese in any order you like. California has since taken to the dish as well as every state.
Colorado: Western or Denver Sandwich
Eggs used to be hard to come by in Colorado's early days. The eggs would normally spoil while they were in being transported by wagon. Chefs would try to cover up this fact by overseasoning them and adding peppers, onions, ham, and then add bread.
None of the settlers were the wiser and it turns out that this was a great dish. Now you know how the Denver sandwich was born, just rather use fresh eggs when you make yours.
Connecticut: New Haven-Style White Clam "Apizza"
Frank Pepe Pizzeria Napoletana originally created this style of pizza in New Haven, CT. The very first "Apizza" has a thin crust with a rich tomato sauce and Pecorino Romano cheese generously grated on top.
The second iteration of the pie is called the white clam pie and has become a beloved dish across the United States. Most pizzerias in Connecticut will have this on their menu.
Delaware: Broiled Chicken With Sour-Milk Biscuits
The Blue Hens in Delaware aren't just partaken in athletic activities. The team's mascot is named for the chicken of the same name. Using these chickens in the broiler industry really put them on the map.
In the 1920s the dish became immensely popular when the chicken first got broiled and sour-milk biscuits were soon added for extra flavor.
Florida: Sandwich Cubano
Florida has a diverse set of dishes but none can top the famous Cuban sandwich, also called Cubanos. They're pressed and feature roast pork, picked, ham, and mustard. They've become a symbol of Florida.
Cuban sandwiches have to be one of the most mouth-watering dishes on this list. As the name implies, they have roots in Cuba.
Georgia: Peach Pie
Franciscan monks introduced peaches to Georgia's coast in 1571, and since then, Georgia has been famous for the sweet, fleshy fruit.
Buttery, flaky, and oozing with juices, peach pie is the way to cook overly ripened fruit.
Hawaii: Spam Musubi
Spam was introduced to Hawaii during World War II and became the staple meat for military troops. The Japanese in the area developed Spam musubi, or a thin slice of grilled Spam molded over rice and wrapped with a nori sheet.
Convenient and inexpensive, the snack gained popularity and is still widely found and eaten in Hawaii.
Idaho: Finger Steaks
Idaho has a dish that combines the batter from fried chicken and the exquisite meat from the tenderloin to create a satisfying meal.
According to legend, finger steaks originated in Boise, ID, in 1957 when chef Milo Bybee of Milo's Torch Lounge found a way of breading and frying leftover tenderloin.
Illinois: Deep-Dish Pizza
In 1943, Chicago's Pizzeria Uno developed the first deep-dish pizza. Rather than a flat crust, a deep-dish pizza has a thick flour and cornmeal pizza crust that is pressed into a deep, steel, pie-like pan. In terms of the toppings, the order of the sauce and cheese is reversed.
The cheese is found on the bottom layer, followed by meat and veggie toppings, and finally covered in a chunky tomato sauce.
Indiana: Sugar Cream Pie
Hoosier pie, also known as Indiana sugar cream pie, has been around since the 1800s.
When apples were not available, the Shaker and Amish communities filled the pie crust with vanilla cream and sprinkled it with brown sugar to develop a slightly crunchy topping when baked.
Iowa: Loose-Meat Sandwiches
Loose-meat sandwiches originated in 1926, when Fred Angell, a butcher from Iowa, blended spices with Midwestern ground beef to create the "Maid-Rite" sandwich.
Legend has it, Fred asked a delivery man to taste the new creation, and the man declared that it was "made right!" The name stuck, and Angell opened the Maid-Rite franchise, with the loose-meat sandwich as its signature menu item.
Kansas: Fried Chicken
Next time you're ever driving to or through Kansas, you should consider stopping for some fried chicken, we know you probably think they weren't the first to adopt it as a dish, but give their's a try and then decide.
There might be a lot of arguments out there as to who created the first fried chicken recipe. However, Kansas is definitely known for its finger-licking-good fried chicken.
Kentucky: Hot Brown
Especially great for giving new life to Thanksgiving leftovers, try the Hot Brown. The Brown Hotel whipped up the first Hot Brown in 1926.
The warm, open-faced breakfast sandwich is loaded with roasted turkey, bacon, tomatoes, and Mornay sauce.
Louisiana: Muffaletta
Muffaletta sandwiches are a New Orleans original. Sicilian immigrants living in the French Quarter invented the cold cuts and olive sandwich around 1906.
The Central Grocery claims to have developed the signature sandwich, which is at its best when left out for a few hours so the olive salad soaks into the roll, meat, and cheese.
Maine: Lobster Roll
The Maine lobster roll's exact date of creation is not known; however, historians have noted that it must have been after 1912, when hot dog buns began commercial production.
While there is debate about whether to butter or smear with mayo and whether to serve hot or cold, most Maine lobster rolls consist of a buttered, grilled hot dog bun with chilled lobster meat. Sometimes (but not always), the lobster is topped with celery, onion, and chives.
Maryland: Crab Cakes
Maryland's cuisine includes a lot of seafood since they're right next to the eastern coast. You've heard of crab cakes, but have you ever wondered where they originated?
Introduced to the Maryland and Chesapeake Bay area in the 1800s by English settlers, crab cakes are fried crab and breadcrumb patties that, unlike the rest of the states, can be as big as a hamburger.
Massachusetts: New England Clam Chowder
There's no better antidote to awful Winter weather than clam chowder. If you're partial to the New England kind — the traditional version that calls for copious amounts of salt pork and more heavy cream than you want to know about — then you'll love this creative take on the classic.
With miles of coastline, Massachusetts is known for its exceptionally fresh seafood. Naturally, New England clam chowder is a regional favorite.
Michigan: Cherry Pie
Michigan grows the majority of tart cherries in the US, and the locals love to bake cherry pies. Make like Michiganders and stock up on tart cherries when you spot them, as their season is cruelly short.
In a lurch? Frozen or canned are a good stand-in for fresh options, especially when cooking them down, as in a pie.
Minnesota: Juicy Lucy
Two bars in Minneapolis claimed to have invented the Jucy Lucy or Juicy Lucy. It's got a heft to it and richness you won't find anywhere else.
The burger is stuffed with cheese then cooked, thus the melted, molten cheese that oozes out with each bite. If you're a fan of cheesesteaks you should definitely try this dish out.
Mississippi: Mud Pie
Mississippi mud pie gets its name because the dessert resembles the muddy banks of the Mississippi River. Which is the state where the dish originates from.
The classic dessert contains a cookie crumb crust, chocolate pudding or cake filling, and whipped cream or ice cream topping.
Missouri: Kansas City Barbecue
In the early 20th century, Henry Perry opened a smoked-meats shop and developed what is known today as Kansas City barbecue.
Ribs, chicken, brisket, and links are served with coleslaw, potato salad, and baked beans. Certain regions of this country are fiercely loyal to their particular style of barbecue, and Missouri is no exception. The fine city of Kansas City is the birthplace of dry-rubbed barbecue drizzled in a mouthwatering tomato-molasses sauce.
Montana: Bison Burgers
Bison roam Montana and have become increasingly popular because the meat is a sweeter, lower-fat alternative to beef. The original American red meat, buffalo (aka bison) is similar in taste to beef but naturally leaner.
Try these bison burgers, you won't regret it.
Nebraska: Omaha Steaks
Omaha Steaks has been around since 1917; however, the company popularized its steaks when it began serving them on the Union Pacific Railroad in the 1940s.
Due to popular demand, the company started shipping its fine cuts of meat across the country.
Nevada: Hotel Buffets
The state of Nevada is rich in Basque cuisine that can't be missed, but if you're heading to Las Vegas, restaurants run the gamut from high-end celebrity-chef-owned temples to gastronomy to greasy spoons.
Perhaps the most iconic meal is the hotel buffet. It features a selection of dishes that you can try out.
New Hampshire: Maple Syrup on Snow
While perhaps not as well known for its maple syrup as its neighbor Vermont is, New Hampshire produces beautiful maple syrup.
Our favorite way to enjoy it? Drizzled on a bowl of freshly fallen snow, of course! Or we'd happily pour the syrup over the state-famous apples and bake them to perfection.