Regional American Food @RegionalUSFood
Shining a light on regional dishes from around the US since 2021 — featured in @Salon, @SFExaminer, @AtlasObscura, and more. Curated by @bromf3. Submit via DM Joined January 2021-
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Benne wafers (South Carolina Lowcountry)
Being from Chicago is the best of both worlds — you get to feel smug about growing up in a big city, and you also get to feel smug about the charming regional specialties that the rest of the country gawks at. I ate plenty of blue moon, sorry if you didn't — it tastes like blue
Being from Chicago is the best of both worlds — you get to feel smug about growing up in a big city, and you also get to feel smug about the charming regional specialties that the rest of the country gawks at. I ate plenty of blue moon, sorry if you didn't — it tastes like blue
Texas Tommy—a hot dog prepared with bacon and cheese. Common in Philadelphia, the Delaware Valley, and South Jersey
Barberton fried chicken (Barberton, OH) — a Serbian-American variation of fried chicken, unseasoned, fried in lard and served with cole slaw and “hot sauce” (a mix of rice, tomatoes and hot peppers)
Texas wiener (New Jersey) - a deep-fried all-beef hot dog with mustard, chopped onions, and a distinctive beanless chili sauce. Typically served with a side of fries
King Ranch chicken (Texas)––a Tex-Mex casserole usually consisting of canned diced tomatoes with green chiles, cream of mushroom soup, cream of chicken soup, diced bell pepper, onion, and chicken topped with cheese. The bottom is lined with corn tortillas or tortilla chips
the Hani, or generically the chicken finger pita wrap (Detroit, MI) –– a specialty of Metro Detroit chain National Coney Island
Chicken riggies or Utica riggies (Utica, NY) — rigatoni with chicken and hot or sweet peppers in a spicy cream and tomato sauce
Pennsylvania Dutch chicken & waffles
Blue moon (left) is an ice cream flavor found in the Upper Midwest, often used in the creation of another regional specialty, Superman ice cream (right)
Steak de Burgo (Iowa) –– a beef tenderloin topped with butter, garlic, and Italian herbs or served in a sauce consisting of those same ingredients
Turkey Devonshire (Pittsburgh, PA) –– a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and cheese sauce
Doberge cake (New Orleans) –– made from at least six layers of cake alternating with dessert pudding, usually chocolate pudding or half chocolate, half lemon. Pronounced "doh-bash"
Toasted ravioli or T-ravs (St. Louis, MO)
Livermush (Western North Carolina) –– a meat product made from pig liver, pig head and cornmeal. By law in North Carolina, livermush must be at least 30% pork liver
Guberburger (Sedalia, MO) – topped with peanut butter, mayo, lettuce, and tomato
Slopper (Pueblo / Colorado Springs, CO) — a cheeseburger smothered in chili sauce and eaten with a knife and fork
The runza, a bread pocket popular in Nebraska and sold by the fast food chain of the same name
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Koolickles—dill pickles soaked in Kool-Aid (Mississippi Delta)
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4K Followers 399 Following Just (re)visiting and documenting all the corner bars, old school taverns, package goods tap rooms, and dives in Chicago. All pictures are my own.
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My friends, this account has finally reached the exact place of my birth, and the regional cuisine that is most difficult for me to explain to people not from deep southern Maryland. My friends, it’s delicious, and I am in fact having some this very day.
Stuffed ham (St. Mary's County, MD)
I’ve recently found that music can often create feelings of euphoria in listeners.
@tommytestcases @RegionalUSFood It’s not Marshmallow Fluff unless it’s from the Marshmallow Fluff region of Massachusetts. Otherwise it’s just sparkling marshmallow crème.
@Evanryt @RegionalUSFood Le Duc’s is so good!I like to go there after hiking in the Kettle Moraine
@CaucasianJames may I suggest following @RegionalUSFood for a dose of zen
@RegionalUSFood @AnthonyMEmerson It's fine, it's a Maine thing. You should check out Allen's and Moxie and red snappers, too! And bean suppers for a good night out. My adopted home state is quirky and fun and I like it.
@RegionalUSFood Looks very similar to the doberge cakes we have here in New Orleans!
Here you go America. And the only choice is always @zweigleshots
White hot (Rochester, NY) –– a hot dog made from uncured and unsmoked pork, beef, and veal. The lack of curing and smoking allows the meat to retain a lighter color than most hot dogs
@RegionalUSFood I'm more interested in hubcap-sized fried cutlet sandwiches, myself.
@RegionalUSFood Yay - Utica has some unique food - chicken riggies, tomato pie...some believe black & white cookies were invented there rather than NYC 🤷♀️
@RegionalUSFood @dalejondale @thetakeout You can use the pork as a blanket.
@RegionalUSFood @dalejondale @thetakeout >tenderloin makes the screenshot YES! Hoosier time, baby! Seriously though, that's awesome! Congrats!
i think i like the chicago dog formula best when the hot stand seems to be fully making it up
@RegionalUSFood @mrrrty super fun docu.. worth a watch!
@RegionalUSFood Bro they fucked up not calling it an Altoona Melt
@LstOfTheAnanaki @RegionalUSFood It’s already flat af what u gonna do
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