1. Rocky Mountain Oysters – Colorado
Okay, let’s just get this out of the way: Rocky Mountain oysters are not oysters. Nope. They’re deep-fried bull testicles. Colorado ranchers came up with this dish as a way to make use of every part of the animal. Sure, they’re crispy on the outside, but you can’t help thinking about what you’re really eating.
2. Goetta – Ohio
Ohioans take pride in their goetta, a breakfast sausage made with ground pork, beef, and… oats? Yes, oats. It’s a mix of meat, grain, and spices that’s fried up until crispy. But if the idea of mixing your sausage with oatmeal freaks you out, you’re not alone. It’s a texture thing—like eating a savory, crispy bowl of oatmeal.
3. Lutefisk – Minnesota
Minnesota’s Scandinavian roots gave us lutefisk, which is dried whitefish soaked in lye (yes, the stuff you find in drain cleaner) and then rinsed before being boiled. The texture? Think fish-flavored Jell-O. And the smell? Well, let’s just say it’s potent. If you ever visit a Scandinavian supper club in Minnesota, maybe just stick with the meatballs.
4. Pickled Pig Lips – Louisiana
Louisiana’s love for pickled everything reaches new heights with pig lips. Yes, lips. You can find these tangy, vinegar-soaked treats in jars at convenience stores, next to the pickled eggs and sausages. Apparently, they’re great with a cold beer, but biting into one feels like chewing on something you definitely weren’t meant to eat.
5. Chitlins – Georgia
Georgia’s chitlins (or chitterlings) are a true Southern delicacy—if you can get past the fact that they’re fried pig intestines. They’re cleaned, boiled, and fried, but the smell is something that’s hard to forget. It’s the ultimate test of “mind over matter” when it comes to food. Some people swear by them, but many just can’t get past the odor.
6. Akutaq (Eskimo Ice Cream) – Alaska
This isn’t your typical ice cream sundae. Akutaq is a mix of whipped animal fat, fish, and berries. Traditionally, it was made with seal or moose fat, but nowadays, you might find it made with Crisco (yes, the shortening). Imagine spreading that on your toast! It’s a savory, slightly fishy dessert that’s definitely an acquired taste.
7. Garbage Plate – New York
A Garbage Plate from Rochester, New York, is exactly what it sounds like—a mishmash of ingredients thrown together. It’s usually piled high with home fries, macaroni salad, hamburger meat, baked beans, and topped with mustard, onions, and hot sauce. The taste isn’t bad, but the sight of it looks like someone upended the contents of a fridge onto your plate.
8. Boiled Peanuts – South Carolina
South Carolinians swear by their boiled peanuts, but if you’re not used to them, they might just taste like salty mush. These peanuts are simmered for hours until soft, creating a texture that’s more bean-like than crunchy. They’re messy, soggy, and kind of look like the peanuts just gave up on being peanuts.
9. Fried Brain Sandwich – Indiana
The Midwest isn’t afraid to fry just about anything, including calf brains. Indiana’s fried brain sandwich is a local delicacy that was once more popular before mad cow disease fears. A bite into this crispy sandwich reveals a creamy, custard-like interior. If you can get past the idea of eating brains, it’s supposedly delicious… if not, well, good luck.
10. Livermush – North Carolina
North Carolina takes pork to the next level with livermush. This loaf-shaped dish is made from pig liver, head parts, and cornmeal. Once it’s fried, it’s served up for breakfast or in sandwiches. But if you’re not into the taste of liver (or the idea of eating pig heads), this might not be your jam.
11. Fried Kool-Aid – California
This isn’t an old Southern tradition; it’s a recent fair food invention out of California. Imagine Kool-Aid powder mixed into a dough, then fried like a donut hole. The result? Bright red, sweet, and greasy balls of dough that’ll give your dentist nightmares. It’s like eating a cloud of sugar-coated chemicals.
12. Scrapple – Pennsylvania
Scrapple is a beloved breakfast food in Pennsylvania Dutch country. It’s made from the scraps of pork, mixed with cornmeal and spices, then fried until crispy. It’s like a sausage patty but mushier. Some say it’s deliciously savory, while others just see it as a way to use up the parts of the pig that no one really wanted.
13. Burgoo – Kentucky
Kentucky’s burgoo is a thick, hearty stew traditionally made with whatever meat is on hand—squirrel, possum, or raccoon included. Nowadays, it’s more often made with chicken or beef, but you never know what you’re getting. The original recipe was basically “add whatever you can catch,” which might leave some modern diners a bit squeamish.
