Food can be one of the most surprising ways to discover the culture and uniqueness of a place. Every state in the U.S. has its culinary quirks, and some of these local dishes might seem a bit strange to outsiders. Here’s a list of the weirdest food from each state that will have you questioning whether you’d dare to take a bite!
1. California: sushirrito
The sushirrito is a creative culinary fusion that originated in California, combining elements of sushi and burritos. This Weirdest Food unique dish features a large sushi roll filled with traditional sushi ingredients—like fresh fish, rice, and vegetables—wrapped in a seaweed sheet, similar to a burrito. The sushirrito allows for a variety of flavor combinations, including spicy tuna, crab, and avocado, often complemented by sauces like soy or spicy mayo. It’s a portable, convenient meal that caters to the fast-paced lifestyle of California, appealing to both sushi lovers and those seeking a quick, satisfying option. The sushirrito has gained popularity at food trucks and casual dining spots, reflecting California’s innovative food culture and emphasis on fresh, high-quality ingredients.
2. South Dakota: Chislic
Chislic is a beloved dish in South Dakota, often regarded as the state’s unofficial state food. This dish features marinated cubes of meat, typically lamb or beef, skewered and grilled to perfection. The meat is usually seasoned with a blend of spices, and it’s often served on a skewer or in a bowl with a side of dipping sauces, such as barbecue or ranch dressing. Chislic has roots in Eastern European cuisine, particularly among German and Russian immigrants, and has become a staple at local fairs, festivals, and family gatherings. Its savory flavor and casual presentation make it a favorite among South Dakotans, reflecting the state’s agricultural love for hearty, flavorful dishes.
3. North Dakota: Lutefisk
In North Dakota, Lutefisk is a traditional dish that reflects the state’s deep Scandinavian roots. Made from dried cod that is rehydrated in a lye solution and then rinsed to remove the lye, Lutefisk is a soft, gelatinous fish dish with a mild flavor It’s typically served during holiday gatherings or special occasions, accompanied by sides like boiled potatoes, butter, cream sauces, or lefse—a Norwegian flatbread. While Lutefisk is an acquired taste, it holds a cherished place in North Dakota’s culinary traditions, connecting families to their Nordic heritage and adding a unique touch to festive celebrations.
4. lowa: Walking Taco
In Iowa, the Walking Taco is a fun and portable twist on traditional tacos. It’s made by layering taco ingredients—seasoned ground beef, shredded cheese, lettuce, tomatoes, sour cream, and salsa—directly into a small bag of chips, usually Fritos or Doritos This convenient and customizable snack is a staple at fairs, sporting events, and casual gatherings across Iowa. The bag serves as both a container and a bowl, making it easy to enjoy on the go. Loved for its simplicity and flavor, the Walking Taco is a perfect representation of Iowa’s inventive and community-focused food culture.
5. Illinois: Gravy Bread
In Illinois, specifically in Chicago, Gravy Bread is a humble yet flavorful dish that’s deeply tied to the city’s Italian-American culinary traditions. Gravy Bread is essentially a sandwich made from Italian bread that’s dipped or soaked in rich, savory beef au jus, the same flavorful broth used in Italian beef sandwiches Often served as a side dish or a budget-friendly meal, Gravy Bread absorbs the hearty flavors of the broth, making it a comforting and satisfying treat.
It’s a beloved staple at local sandwich shops, particularly those specializing in Italian beef, and remains a nostalgic favorite for Chicagoans craving a taste of their city’s culinary history.
6. Oklahoma: Lamb Fries
Lamb fries, also known as lamb testicles, are a unique delicacy in Oklahoma, particularly popular in rural areas and among those who appreciate traditional farm-to-table cuisine. Often served as an appetizer or a bar snack, lamb fries are typically battered and deep-fried, resulting in a crispy exterior that contrasts with the tender meat inside. They are seasoned with spices and served with dipping sauces, such as ranch or hot sauce. This dish reflects Oklahoma’s agricultural and is a testament to the state’s commitment to using all parts of the animal, embodying a farm-to-fork philosophy that resonates with many local food enthusiasts.
7. Kentucky: Soup of beans
In Kentucky, Soup of Beans is a humble yet hearty dish that reflects the state’s Appalachian roots. Typically made with slow-cooked pinto beans or soup beans, the dish is flavored with ingredients like ham hocks, onions, and a touch of seasoning, creating a rich and comforting meal Often served with cornbread on the side, Soup of Beans is a staple of Kentucky’s traditional cuisine, enjoyed by families for generations. It’s not just a meal—it’s a taste of home, offering nourishment and a connection to the region’s simple, down-to-earth culinary traditions.
8. Florida: Gator Tail
In Florida, Gator Tail is a unique and adventurous dish that highlights the state’s famous alligator population. The meat of the alligator tail is tender, mild, and often compared to chicken or fish in texture. It’s typically battered and deep-fried, offering a crispy exterior and juicy interior Gator Tail is a popular dish in Florida, especially in the southern parts of the state, where it’s commonly served as an appetizer in local restaurants and seafood shacks. It’s also a favorite at outdoor festivals and sporting events. While it may seem unusual to some, Gator Tail offers a distinctly Floridian experience, showcasing the state’s diverse and bold food culture. Whether enjoyed on its own or with dipping sauces like spicy mustard or remoulade, Gator Tail is a deliciously memorable treat.
9. Texas: Rattlesnake
Rattlesnake meat is considered a distinctive delicacy in Texas, often enjoyed by those with a taste for wild game. The meat is white, lean, and has a flavor that’s often compared to a cross between chicken and fish, though it has a slightly firmer texture. In Texas, rattlesnake is commonly grilled, fried, stewed, or even battered and deep-fried, making it versatile for various dishes. Popular preparations include using the meat in soups, tacos, or even chili, where it’s seasoned with spices like salt, pepper, and chili powder to enhance its flavor. Rattlesnake is especially popular at the Sweetwater Rattlesnake Roundup, where it’s cooked and served to visitors, offering a true taste of Texas wild cuisine.
10. Georgia: Boiled Peanuts
In Georgia, Boiled Peanuts are more than just a snack—they’re a cherished Southern tradition. Freshly harvested green peanuts are simmered in salted water for hours, resulting in a tender, salty treat with a unique texture. Often enjoyed warm, these flavorful legumes are a staple at roadside stands, farmers’ markets, and social gatherings across the state Boiled peanuts have a long history in Georgia, reflecting the agricultural roots and communal spirit of the region. They’re a favorite during football games, festivals, and lazy afternoons, embodying the slow-paced charm of Southern life. Whether seasoned with just salt or spiced up with Cajun flavors, boiled peanuts are a quintessential part of Georgia’s culinary landscape and a must-try for anyone visiting the Peach State.
11. Nebraska: Hot Beef Sundae
In Nebraska, the Hot Beef Sundae is a hearty comfort food that showcases the state’s agricultural roots and love for simple, satisfying meals. This dish consists of tender, slow-cooked roast beef layered over creamy mashed potatoes, topped with rich brown gravy. For a unique twist, it’s often garnished with shredded cheese, a dollop of sour cream, and a cherry tomato to mimic the look of a sweet sundae Originating at fairs and festivals, the Hot Beef Sundae quickly became a regional favorite, symbolizing Nebraska’s love for meat-and-potato dishes. It’s a meal that’s as fun as it is filling, offering a creative presentation of classic flavors. Perfect for casual dining or family gatherings, the Hot Beef Sundae reflects the hearty and welcoming spirit of Nebraska’s culinary traditions.
12. Kansas: Beirock
The Kansas Beirock is a treasured culinary tradition with roots in the Volga German immigrant community. This savory stuffed bread roll is filled with a flavorful mixture of seasoned ground beef, shredded cabbage, and onions, all enclosed in a soft, golden-brown dough. Some variations also include cheese for an extra layer of richness A true comfort food, the Beirock is a practical and hearty meal Popular at family gatherings, festivals, and local bakeries, it has become an iconic dish in Kansas, embodying the fusion of German-Russian traditions with Midwestern flavors.
Perfectly portable and satisfying, the Kansas Beirock continues to be a beloved part of the state’s culinary identity, offering a warm taste of history with every bite.
13. Alaska: Akutaq
Akutaq, also known as “Eskimo ice cream,” is a traditional Alaskan dish with deep roots in the Indigenous cultures of the Arctic, particularly among the Inuit and Yupik peoples. This unique dish is a blend of animal fat, such as caribou or seal fat, whipped together with snow or water to achieve a fluffy, creamy texture. Berries like salmonberries, blueberries, or cranberries are often added for sweetness, and sometimes fish or meat is included for a savory twist created as a high-energy food to sustain people in Alaska’s harsh climate, Akutaq holds a cherished place in local traditions. It’s still enjoyed today during celebrations, community gatherings, and ceremonial events, offering a taste of Alaska’s culture.
14. Arkansas: Possum Pie
In Arkansas, Possum Pie is a quirky and delicious dessert that has nothing to do with possums, but rather features a rich combination of layered flavors. This Southern classic typically includes a base of chocolate, followed by a creamy, vanilla-flavored custard layer, and topped with a fluffy meringue or whipped cream Despite its unusual name, Possum Pie is a favorite in Arkansas, often served at family gatherings, potlucks, and holiday meals. Its smooth, creamy texture and sweet flavor make it a beloved treat, with a fun, humorous name that reflects the region’s penchant for playful food names. The layers of contrasting textures and flavors create a dessert that’s both comforting and indulgent, making it a true Arkansas specialty.
15. Alabama: Biscuits with Chocolate Gravy
In Alabama, Biscuits with Chocolate Gravy is a beloved Southern breakfast or dessert that perfectly blends comfort and indulgence. Fluffy, buttery biscuits are smothered in a warm, velvety chocolate gravy made from cocoa powder, sugar, milk, and a touch of flour for thickening.
This dish is steeped in tradition, often evoking nostalgic memories of family breakfasts or special weekend treats. While its exact origins are debated, it remains a cherished recipe passed down through generations in Alabama homes. Whether enjoyed as a sweet start to the day or a delightful dessert, Biscuits with Chocolate Gravy is a testament to the creativity and sweetness of Southern cuisine.
16 Arizona: Scorpion Lollipops
In Arizona, Scorpion Lollipops are a daring and adventurous treat for those looking to try something unique. These lollipops are made by encasing a real, edible scorpion in hard candy. The scorpions are usually sterilized and safe to eat, offering a crunchy, exotic twist to the sweet, fruity lollipop flavor.
Scorpion Lollipops are often sold as novelty items or gifts for thrill-seekers and tourists looking to sample something truly unusual. The combination of sweet candy and crunchy scorpion has made it a fun part of Arizona’s bold and adventurous food culture, appealing to those wanting to challenge their taste buds and experience the more unexpected side of local cuisine.
17. Pennsylvania: Scrapple
Scrapple is a beloved and iconic dish in Pennsylvania, particularly among the Pennsylvania Dutch community. Known as one of the state’s signature comfort foods, scrapple is made from pork scraps, cornmeal, and spices, simmered together to create a loaf-like consistency. The mixture is then sliced and pan-fried until crispy on the outside, making it a savory and hearty breakfast staple.
Scrapple is often enjoyed with eggs, toast, or potatoes, and is a nostalgic dish that reflects the resourceful nature of early settlers in Pennsylvania. Over time, it has grown in popularity in the state and beyond, becoming a beloved part of Mid-Atlantic cuisine. Scrapple remains a true taste of Pennsylvania’s cuisine, whether served for breakfast or as a snack.
18. Delaware: Chipped Beef
In Delaware, Chipped Beef is a comforting and timeless dish enjoyed by locals. Made with thin slices of salted, dried beef served in a creamy white sauce, it’s traditionally poured over toasted bread or biscuits. Known for its simplicity and hearty flavor, it’s a popular choice for breakfast or brunch in homes and diners across the state This dish has historical roots in the Mid-Atlantic and is remembered fondly as a satisfying meal that’s easy to prepare and enjoy, whether on busy mornings or as a nostalgic treat.
19. Rhode Island: A Chop Suey Sandwich
In Rhode Island, the Chop Suey Sandwich is a quirky and iconic dish that showcases the state’s diverse culinary influences. This sandwich consists of a generous helping of Americanized chop suey—a savory mixture of stir-fried vegetables, meat, and a thick, flavorful sauce—served inside a soft hamburger bun or sandwich roll A staple at casual eateries and take-out spots, the Chop Suey Sandwich is a reflection of Rhode Island’s love for blending flavors from different cultures. It’s a messy yet delicious meal, often eaten with a fork and napkins in hand. Affordable, filling, and unique, this sandwich is a must-try for those exploring the Ocean State’s culinary treasures.
20. New Jersey : New Jersey Style Sloppy Joe
In New Jersey, the New Jersey Style Sloppy Joe is a deli classic that stands apart from its ground beef counterpart. This layered sandwich features thinly sliced deli meats such as pastrami, corned beef, or turkey, paired with Swiss cheese, coleslaw, and Russian dressing, all stacked between slices of soft rye bread.
Far from a sloppy mess, this version is meticulously crafted, offering a balanced combination of flavors and textures. The tangy crunch of the coleslaw and the creamy dressing perfectly complement the savory meats and cheese. Popular at Jewish delis and family gatherings, the New Jersey Style Sloppy Joe is a true testament to the state’s rich deli culture and its flair for turning simple ingredients into something extraordinary.
21. Vermont: Sugar on Snow
In Vermont, Sugar on Snow is a cherished springtime tradition that celebrates the state’s iconic maple syrup. This treat is made by drizzling hot, freshly boiled maple syrup over packed snow, causing it to instantly thicken into a taffy-like consistency Often enjoyed with sides like dill pickles or donuts to balance the sweetness, Sugar on Snow is a favorite during the maple sugaring season. Whether at community gatherings, sugarhouses, or family events, this simple yet delightful treat captures the essence of Vermont’s maple heritage and love for seasonal traditions.
22. Utah: Jell-O Salad
In Utah, Jell-O Salad is a beloved and colorful dish that has become a staple at many family gatherings, potlucks, and holiday meals. This retro-inspired salad typically combines flavored Jell-O with fruits like mandarin oranges, pineapple, or berries, often topped with whipped cream or marshmallows for extra sweetness.
Jell-O Salad holds a special place in Utah’s culinary culture, reflecting the state’s fondness for quick, easy, and colorful dishes. It’s a fun and light dessert that also works as a side dish, showcasing the creativity of mixing simple ingredients to create a vibrant and crowd-pleasing treat. While it may seem old-fashioned, its nostalgic charm continues to make it a favorite at celebrations across the state.
23. New York: Garbage Plate
In Rochester, New York, the Garbage Plate is an iconic comfort food with a loyal following. Created at Nick Tahou Hots, this hearty dish features a base of home fries and macaroni salad, piled high with cheeseburgers, hot dogs, or sausages. It’s topped with mustard, onions, and a rich hot meat sauce, with optional additions like ketchup or hot sauce The Garbage Plate is more than just a meal—it’s a cultural staple of upstate New York, known for its satisfying messiness and bold flavors. Whether for late-night cravings or a local food adventure, it’s a must-try for anyone visiting Rochester.
24. Idaho: Ice Cream Potato
In Idaho, the Ice Cream Potato is a fun and indulgent dessert that takes after the state’s famous Idaho potatoes. This unique treat begins with a scoop of vanilla ice cream, shaped to resemble a potato, then coated with cocoa powder to mimic the skin of a potato. It’s topped with whipped cream and sometimes sprinkled with crushed nuts or coconut to create a realistic “potato” look Often served as a quirky dessert at local diners or ice cream shops, the Ice Cream Potato is a playful nod to Idaho’s agricultural roots. Its creative presentation and delicious, cool texture make it a favorite choice for both kids and adults, showcasing the state’s flair for turning simple ingredients into memorable treats.
25. North Carolina: Livermush
In North Carolina, especially in the western regions, Livermush is a beloved breakfast staple with a rich history. Made from a blend of pig liver, pork scraps, cornmeal, and spices, this flavorful dish is shaped into a loaf, then sliced and fried to golden perfection Commonly enjoyed with eggs, biscuits, or grits, Livermush is also a favorite sandwich filling. It’s celebrated in North Carolina with festivals like the Livermush Festival in Marion, highlighting its cultural significance and deep ties to the state’s agricultural heritage. This humble yet tasty dish remains a quintessential part of North Carolina’s culinary identity.
26. Tennessee: Slugburgers
In Tennessee, the Slugburger is a beloved regional specialty with humble, Depression-era roots. Made from a blend of ground beef (or pork) and a filler like soybean meal or flour, these patties are seasoned, shaped, and deep-fried to golden perfection. Traditionally served on a bun with mustard, pickles, and onions, they are a deliciously crispy and flavorful treat The name “Slugburger” stems from its affordability, as the burgers once cost a nickel, nicknamed a “slug.” Today, they are celebrated as a cultural icon in Tennessee, with festivals like the annual Slugburger Festival in Corinth showcasing this unique culinary creation. Affordable, nostalgic, and satisfying, Slugburgers highlight Tennessee’s resourceful and flavorful food traditions.
27. Indiana: Sauerkraut Balls
In Indiana, Sauerkraut Balls are a cherished appetizer that blends tangy German-inspired flavors with Midwestern creativity. These bite-sized treats are made by mixing finely chopped sauerkraut with ground sausage, cream cheese, and breadcrumbs, forming them into balls and deep-frying them until golden and crispy Perfectly crunchy on the outside and rich and tangy on the inside, Sauerkraut Balls are a popular snack at gatherings, potlucks, and local festivals. They pair wonderfully with mustard or creamy dipping sauces, making them an irresistible favorite among Indiana residents. These savory bites reflect Indiana’s love for hearty, flavorful dishes with a touch of cultural heritage.
28. Wisconsin: Butter Burgers
In Wisconsin, Butter Burgers are a deliciously indulgent local specialty that’s all about rich, creamy flavor. These burgers are made by topping a juicy beef patty with a generous amount of butter, often melted into the burger to enhance its flavor and juiciness.
The Butter Burger is a true Wisconsin creation, often served with fresh, toasted buns and paired with a variety of toppings such as cheese, pickles, and onions. This indulgent dish reflects the state’s dairy-rich culture, where butter is a key ingredient in many beloved recipes. Whether enjoyed at a local diner or as a backyard barbecue favorite, Butter Burgers are a tasty tribute to Wisconsin’s deep connection to dairy and comfort food.
29. New Hampshire: Grape-Nuts Ice Cream
In New Hampshire, Grape-Nuts Ice Cream is a unique and nostalgic dessert that combines creamy ice cream with the hearty crunch of Grape-Nuts cereal. Popular in New England, this treat pairs the slightly nutty flavor and texture of the cereal with sweet, velvety ice cream, creating a delightful contrast that has become a regional favorite First introduced as a creative way to incorporate breakfast cereal into desserts, Grape-Nuts Ice Cream is now a beloved choice at local dairies and ice cream stands. Whether enjoyed in a cone or a bowl, it offers a wholesome twist on traditional ice cream, showcasing New Hampshire’s inventive take on comfort food classics.
30. Wyoming: Chuckwagon Breakfast
in Wyoming, the Chuckwagon Breakfast is a hearty meal that pays homage to the cowboy tradition. Originally prepared on cattle drives, this rustic breakfast includes staples like scrambled eggs, crispy bacon or sausage, biscuits, and gravy, often accompanied by hash browns or fried potatoes.
Cooked over an open flame or in a cast-iron skillet, the Chuckwagon Breakfast captures the rugged, frontier spirit of Wyoming. It’s a popular choice at local ranches, cowboy cookouts, and events celebrating the state’s Western heritage. Filling and flavorful, it’s the perfect way to fuel up for a day of adventure in the Cowboy State.
31. Louisiana: Nutria
In Louisiana, Nutria is an unconventional but locally cherished delicacy. Nutria, a large rodent similar to a beaver, is often hunted for its meat, which is considered tender and flavorful, with a taste that has been compared to pork or rabbit. It’s commonly cooked in stews, gumbo, or grilled, and sometimes even made into sausages Nutria has become a part of Louisiana’s culinary traditions, especially in the southern regions, where it is harvested as a sustainable source of protein. The practice of eating nutria not only contributes to local cuisine but also helps control the animal population, which can cause damage to the wetlands. While it may seem unusual to some, nutria represents the resourcefulness and adaptability of Louisiana’s food culture, where no ingredient goes to waste, and local ingredients are embraced in creative ways
32. Washington: Geoduck
In Washington, the Geoduck (pronounced “gooey-duck”) is a unique and prized delicacy native to the state’s coastal waters. Known for its large, clam-like appearance with an unusually long neck, the Geoduck is a type of clam that has a sweet, briny flavor and a firm, crunchy texture Typically harvested from the cold, clean waters of the Puget Sound, Geoducks are enjoyed both raw and cooked. They are often sliced thinly for sushi or sashimi, but can also be stir-fried, steamed, or incorporated into soups and chowders. The Geoduck is a symbol of Washington’s rich marine life and a must-try for seafood enthusiasts exploring the state’s culinary offerings.
33. New Mexico: Green Chile Sundae
In New Mexico, the Green Chile Sundae is a bold and unexpected fusion of spicy and sweet flavors. This unique dessert pairs creamy vanilla ice cream with the unmistakable heat of roasted green chiles, a staple ingredient in the state’s cuisine Often topped with a drizzle of honey, crushed nuts, or whipped cream, the Green Chile Sundae showcases New Mexico’s love for blending traditional Southwestern ingredients with innovative culinary creativity. It’s a must-try for those seeking a dessert with a fiery twist, perfectly capturing the state’s vibrant and adventurous food culture.
34. Colorado: Rocky Mountain Oysters
In Colorado, Rocky Mountain Oysters are a quirky and daring dish that often surprises first-time visitors. Despite the name, this delicacy isn’t seafood but rather breaded and deep-fried slices of cattle testicles Typically served with dipping sauces like cocktail sauce or spicy aioli, these crispy treats are a testament to Colorado’s ranching heritage and resourceful cooking traditions. Found at local festivals, bars, and steakhouses, Rocky Mountain Oysters are a playful way for adventurous eaters to experience the bold flavors and culinary culture of the region.
35. Oregon: Gooseneck Barnacles
In Oregon, Gooseneck Barnacles are a prized delicacy harvested from the rugged Pacific coastline. These crustaceans, known for their unique claw-like appearance, offer a sweet and briny flavor reminiscent of the ocean Typically steamed or boiled, Gooseneck Barnacles are enjoyed with a simple squeeze of lemon or a dip in melted butter to enhance their natural taste. As a rare and sustainable seafood, they highlight Oregon’s connection to its rich maritime bounty, making them a must-try for seafood lovers seeking a truly unique culinary experience.
36. Nevada: Cotton Candy Burrito
In Nevada, the Cotton Candy Burrito is a whimsical dessert that combines fun and indulgence. This sweet treat features fluffy cotton candy wrapped around a rich filling of ice cream and an assortment of colorful toppings like sprinkles, marshmallows, or candy bits The Cotton Candy Burrito is a feast for the eyes and the palate, offering a playful blend of textures and flavors. Perfect for satisfying a sweet tooth, it has become a popular novelty item at fairs, festivals, and specialty dessert shops, reflecting Nevada’s flair for creativity and decadence.
37. South Carolina: Chitterlings
In South Carolina, Chitterlings, affectionately called “chitlins,” are a beloved dish deeply rooted in Southern culinary traditions. Made from cleaned and cooked pig intestines, chitterlings are typically boiled, seasoned, and sometimes fried for added texture Often served with hot sauce or vinegar, this dish is a staple at family gatherings and holiday feasts, symbolizing comfort and heritage. Chitterlings reflect the resourcefulness and rich history of Southern cooking, offering a flavorful experience for those seeking an authentic taste of South Carolina’s culinary roots.
38. Maryland: Stuffed Ham
In Maryland, particularly in Southern Maryland, Stuffed Ham is a cherished regional specialty with centuries-old roots. This dish features a corned ham generously stuffed with a savory mixture of kale, cabbage, onions, and a blend of spices like red pepper and mustard seeds The ham is carefully wrapped and slow-cooked, allowing the flavors of the stuffing to infuse the meat. Often served at holiday gatherings or family celebrations, Stuffed Ham represents Maryland’s unique culinary traditions, offering a flavorful and hearty dish that captures the essence of the region’s heritage.
39. Connecticut: Clam Pizza
In Connecticut, particularly in New Haven, Clam Pizza is an iconic dish that showcases the state’s coastal flavors. This unique pizza features a thin, charred crust topped with fresh clams, garlic, olive oil, grated cheese, and a hint of oregano. Often served without tomato sauce, it allows the briny sweetness of the clams to shine First popularized by the legendary Frank Pepe Pizzeria Napoletana, Clam Pizza has become a must-try for seafood and pizza lovers alike. It’s a perfect blend of Connecticut’s Italian-American heritage and its access to fresh seafood, making it a standout dish in the region.
40. Maine: Tomalley
In Maine, Tomalley its Weirdest Foodcherished delicacy, often referred to as the “green liver” of the lobster. Found inside the lobster’s body, Tomalley has a soft, greenish appearance and is known for its rich, creamy texture and savory, somewhat earthy flavor Maine locals often enjoy Tomalley in lobster dishes like bisques, stews, or even straight from the shell, using it as a flavorful addition to seafood recipes. While it’s a bit of an acquired taste, Tomalley remains a prized treat for lobster enthusiasts, reflecting Maine’s deep-rooted lobster
41. Ohio: Goetta
Weirdest Food Goetta is a beloved regional dish in Ohio, especially around the Cincinnati area. It’s a hearty mixture of ground pork (sometimes beef), steel-cut oats, onions, and spices, all cooked together and then formed into a loaf. Once cooled, it’s sliced and pan-fried until crispy on the outside and tender inside Originally brought by German immigrants, Goetta is a breakfast staple in many Ohio homes and diners. Often served with eggs and toast, it reflects the state’s strong German-American roots and its love for flavorful, stick-to-your-ribs comfort food.
42. West Virginia: Fried Squirrel
Fried squirrel is a traditional dish in West Virginia, deeply rooted in Appalachian hunting culture and rural cooking practices. Often prepared after a successful hunt, squirrel meat is typically soaked, seasoned, and then pan-fried until golden and crispy This rustic dish is usually served with gravy, biscuits, or mashed potatoes, and it reflects the region’s history of resourceful, home-cooked meals made from locally sourced game. While not as common today, fried squirrel remains a nostalgic and storied food for many in West Virginia.
43. Montana: Pasties
Pasties in Montana are a hearty meat pie brought over by Cornish miners in the late 19th century. These handheld pastries are traditionally filled with beef, potatoes, onions, and sometimes rutabaga, all wrapped in a flaky, golden crust Originally designed as a portable lunch for miners, pasties became popular across Montana, especially in mining towns like Butte. Today, they remain a beloved comfort food, often served with brown gravy or ketchup, representing the state’s immigrant heritage and working-class roots.
44. Hawaii: Ube
Ube, a vibrant purple yam originally from the Philippines, has become a beloved ingredient in Hawaiian cuisine. Known for its sweet, nutty flavor and striking color, ube is used in a variety of island desserts such as ube ice cream, cakes, pancakes, and even lattes Its popularity in Hawaii reflects the islands’ rich multicultural food traditions, especially the strong Filipino influence. Ube-based treats are widely available at local bakeries, dessert shops, and farmers’ markets, offering both locals and visitors a colorful taste of island fusion.
45. Missouri: Provel Cheese
Provel cheese is a uniquely Midwestern creation, most famously associated with St. Louis, Missouri. This processed cheese blend combines provolone, Swiss, and white cheddar, giving it a smooth, creamy texture and a low melting point It’s best known as the signature topping on St. Louis-style pizza, where it melts into a gooey layer over a cracker-thin crust. Beyond pizza, Provel is used in salads, sandwiches, and pasta dishes throughout the region. Loved for its distinct flavor and meltability, Provel has become a point of local pride and a must-try for food enthusiasts visiting Missouri.
46. Virginia: Peanut Soup
Peanut soup is a uniquely Virginian dish with deep historical roots, dating back to the colonial era. It was popularized by enslaved Africans who introduced peanut-based cooking to American cuisine. This creamy, savory soup is made by blending ground or pureed peanuts with broth, onions, and a touch of spice. Some versions include a splash of cream or milk for richness. The result is a hearty, nutty, and satisfying dish that was once a staple in many Southern households and still appears on menus in historical inns and colonial-style restaurants throughout Virginia. It’s a flavorful reminder of the state’s agricultural connection to peanuts and its diverse culinary influences.
47. Minnesota: Pickle Dog
The Pickle Dog is a fun and flavorful snack that reflects Minnesota’s flair for fair food and inventive combinations. This handheld treat consists of a dill pickle spear wrapped in thinly sliced pastrami (or sometimes roast beef), then slathered with a layer of cream cheese. It’s a burst of tangy, salty, and creamy flavors in one satisfying bite. Popular at state fairs, local delis, and potlucks, the pickle dog offers a low-carb snack alternative that’s as quirky as it is delicious. Its popularity in Minnesota shows the region’s love for bold flavors and creative twists on traditional foods.
48. Mississippi: Koolickle
A true example of Southern creativity, the Koolickle is a Mississippi specialty that combines classic dill pickles with sweet, fruity Kool-Aid. Typically made by soaking whole or sliced pickles in a mix of cherry or fruit punch Kool-Aid and sugar for several days, the result is a vividly colored, sweet-and-sour snack with an intense flavor punch. Originally popularized in local convenience stores and community events, Koolickles have become a beloved regional curiosity that reflects Mississippi’s love for bold, unconventional flavor combinations. They’re especially popular among kids and adventurous snackers looking for something unexpected and fun.
49. Michigan: Detroit-Style Coney Dog
The Detroit-Style Coney Dog is a beloved Michigan staple that goes far beyond a simple hot dog. This classic dish features a grilled beef frank nestled in a warm, steamed bun, generously topped with all-meat chili, yellow mustard, and diced raw onions. Despite the name, it has no direct connection to Coney Island in New York — the name was adopted by Greek immigrants who brought the recipe to Detroit in the early 20th century. Places like Lafayette Coney Island and American Coney Island have turned this humble dish into a culinary icon. Savory, hearty, and packed with flavor, it’s a must-try when visiting Michigan.
50. Massachusetts: Chow Mein Sandwich
One of the most unexpected dishes to come out of Massachusetts, particularly from the city of Fall River, is the Chow Mein Sandwich. It features crispy fried noodles smothered in thick brown gravy with bits of celery, onions, and sometimes meat — all sandwiched between hamburger buns or slices of white bread. This Chinese-American fusion dish became popular in local diners and takeouts during the early 20th century and remains a nostalgic, savory staple for many in southeastern Massachusetts. It’s a uniquely messy, flavorful bite of regional food history.
