Firm unripe green tomatoes coated in cornmeal and a skillet of hot oil is all you need for this Southern comfort food.
Have it in a bisque, a roll or cake – you cannot visit Alaska and not have some sweet juicy meaty claws.
This deep-fried burrito is popular in Tex-Mex cuisine and very popular in Arizona.
Battered and deep fried to crispy golden goodness, fried catfish is a Southern tradition.
Avocado everything is what California is known for – from icecreams to burgers you’ll see this creamy fruit.
These aren’t oysters, these are bull testicles. Skinned, coated and deep-fried these are often served as appetizers.
A combination of romano cheese, fresh garlic, olive oil, parsley, and clams make for the best pizza in the country.
Pork scraps, cornmeal, wheat flour and spices mixed to make a loaf that can be sliced and fried and eaten with a side of eggs.
This icon of Florida is made with key limes that is native to the Florida Keys.
It isn’t called the Peach state for nothing. The peach cobbler is an icon in its own right.
Made popular during World War II this canned pork can be found all over the state.
Boil it, mash it, put it in a stew. Po-ta-toes! Samwise Gamgee like the Idahoans had the right idea!
Is it a pizza? Is it a casserole? With a 1 1/2″ tall crust with layers of tomatoes, cheese, and sausage, you’ll need a knife and fork to eat this.
Synonymous with the state, its also called Indiana cream pie.
It doesn’t matter how you cook it. Corn from Iowa is always a good idea.
As the largest producer of wheat in the country, you just can’t ignore the contribution Kansas has to the bread industry.
This open-face turkey sandwich (white toast) with Mornay sauce, parmesan, bacon and pimiento pepper can be found in almost every Kentucky restaurant.
Made with choux dough pastries that are deep-fried and served with a dusting of powdered sugar.
Lobster in any form is a sheer treat here. Mainers sure how to serve them up good.
Crab cakes, crab dip or just plain steamed. With crabs from the Chesapeake bay, Maryland does this the best!
This “chowdah” is made with clams, potatoes, onions, and milk or cream.
As the leading producer of cherries, Michigan even has the annual National Cherry Festical. Need we say more?
To battle freezing winters, what’s better than a cream-based casserole made with ground meat and vegetables, topped with tater tots and aptly called Hot Dish!
Combining French and Southern styles the biscuits here are unbelievably flaky and light.
A twist on the Italian dish, these are actually deep fried and not toasted.
Montana’s purple gem, Huckleberries, can be put into anything – jams, pies, tarts, and even ice cream.
Meat, cabbage, onions and seasoning stuffed into a hot pocket. Yum!
Introduced as an appetizer in casinos, the shrimp cocktail is now an icon of the Silver State.
As the state’s official fruit, pumpkin can be found in almost everything.
Sandwich made with ham, egg and American cheese. Can it GET any better?
Red and green chiles are a part of every meal in New Mexico.
Have them round or cut into “Cs” ala Michael Scott, no one makes bagel quite like New York.
Pulled pork in a tangy vinegar-based sauce on a warm roll just spells comfort.
Dumplings stuffed with cottage cheese, boiled or panfried in butter. Indulgence.
What’s better than a peanut butter ball dipped in chocolate? A box of them!
Pounded, battered and fried chicken with an indulgent pepper cream gravy. What’s not to love?!
Oregan’s climate is perfect for this tart fruit. It doesn’t ship very well, so it’s not popular outside the state.
This is a no-brainer. Think Philly. Think Cheesesteak. Forget the gym.
Coffee and sugar syrup in milk. Sounds strange? Well it’s the official state beverage.
Slow-cooked, stone-ground cornmeal topped with spiced shrimp. South Carolina made this the comfort food it is today.
Cubes of meat seasoned and deep fried or grilled.
Chicken basted with a spicy paste made of cayenne pepper and lard, breaded and fried.
Cooked on live oak wood, the blackened exterior is as flavorful as the melt-in-your-mouth interior.
This great combination of mayo and ketchup is one way to enjoy fries.
This tradition of putting cheese on apple pie started in the 1600s!
Dry, salt-cured, smoked and aged, that’s how Virginians like their ham.
Salmon is popular in Washington and is available even in the form of candy!
Pepperoni in a warm doughy roll – it’s so good, it’s the state’s official food.
Cheddar cheese, battered and fried. You know what this goes best with? Beer!
Beef jerky, Buffalo jerky, Turkey jerky. It’s all goooood.
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