1. Grape Pie – Yates County, New York
Nestled in the Finger Lakes region, Yates County is obsessed with Concord grapes—especially turning them into grape pie, according to Rosie Govin from Tasting Table. The town of Naples is ground zero for this uniquely sweet-tart treat. Every fall, the Naples Grape Festival brings bakers and locals together to celebrate this purple-hued pie. If you’ve never had grape pie, think blueberry meets wine jelly, wrapped in flaky crust.
Concord grapes don’t travel well, so they’re mostly consumed where they’re grown. That means this pie rarely makes it to supermarket shelves outside western New York. Recipes are passed down through generations, and many bakeries won’t ship. You’ve got to go to the source for the real experience.
2. Chicken Riggies – Oneida County, New York
Utica, in Oneida County, is the birthplace of Chicken Riggies—a creamy, spicy pasta dish you won’t see on menus anywhere else, according to Chris Shott from La Cucina Italiana. It combines rigatoni, chicken, hot or sweet peppers, and a tomato-cream sauce in a way that hits all the comfort food notes. Every restaurant does it slightly differently, and locals have fierce opinions on who does it best. But if it’s not from Utica, it’s not the real deal.
Chicken Riggies reflect the Italian-American influence in the region, brought by immigrants in the early 20th century. You might find attempts at imitation elsewhere in New York, but they won’t match the heat or heart of a true Utica version. There’s even a Riggie Fest where chefs compete annually for the crown. It’s spicy, cheesy, and distinctly upstate.
3. St. Paul Sandwich – St. Louis City County, Missouri
This Chinese-American sandwich seems like it shouldn’t exist, but St. Louis made it real—and weirdly delicious. A fried egg foo young patty, lettuce, pickles, and mayo get slapped between two slices of white bread, usually Wonder. You’ll only find it in St. Louis Chinese takeout joints, and it’s basically unknown outside the area, according to Matt Sorrell from Sauce Magazine. It’s said to be named after St. Paul, Minnesota, for reasons no one can quite confirm.
It’s the perfect representation of culinary improvisation and American fusion. Most locals grew up eating it without thinking twice about how odd it sounds. But once you’ve tried it, it’s hard not to love that crunchy-saucy combo. Just don’t expect to find it outside this small Midwest pocket.
4. Dutch Crunch Bread – San Mateo County, California
If you’re grabbing a sandwich in San Mateo County and you don’t ask for Dutch Crunch, you’re doing it wrong. This crusty, crackly bread is soft on the inside with a sweet, rice flour topping that bakes into a tiger-striped crust. It originated in the Bay Area, but especially thrives in San Mateo, where nearly every deli offers it, according to Becky Duffett from Eater. It elevates any sandwich with texture and a hint of sweetness.
Though it has Dutch roots, the bread as we know it evolved right here in Northern California. Outside this part of the state, most people haven’t even heard of Dutch Crunch. It’s so local that East Coasters might look confused if you mention it. But trust the sandwich makers in San Mateo—they’re onto something golden.
5. Lamb Fries – Fayette County, Kentucky
Lexington, Kentucky, is one of the only places in the U.S. where you can walk into a steakhouse and order lamb fries. If you don’t know, they’re lamb testicles, battered and deep-fried until golden and served with dipping sauce. Most famously served at the historic Beaumont Inn and Columbia Steakhouse, they’re a regional delicacy that locals swear by. It’s one of those “you have to try it once” kind of dishes.
Though “Rocky Mountain oysters” made from bulls are more widely known, lamb fries are much rarer. They harken back to Appalachian and Southern traditions of nose-to-tail cooking. In Fayette County, they’re often ordered as a point of pride—or a dare. Either way, they’re hard to find elsewhere.
6. Goetta – Hamilton County, Ohio
Cincinnati’s German-American heritage lives on in a crispy, savory breakfast meat called Goetta. Made with pork, beef, steel-cut oats, and spices, it’s a staple on breakfast menus throughout Hamilton County—but you’ll rarely see it outside the Cincinnati metro. Locals fry it up golden-brown and eat it alongside eggs or in sandwiches. Goettafest, held every summer in nearby Newport, Kentucky, shows just how beloved it is.
You won’t find Goetta in other parts of Ohio, let alone across state lines. That’s because Glier’s Meats, a Covington-based company, is responsible for 99% of its production. It’s a hometown specialty that came from German immigrants who adapted their traditions to available ingredients. And despite its meatloaf-like origins, it’s now a point of pride in Cincinnati kitchens.
7. Gerber Sandwich – St. Clair County, Illinois
You may not have heard of the Gerber Sandwich, but in Belleville and East St. Louis, it’s a diner favorite. Picture French bread topped with garlic butter, ham, and Provel cheese—then toasted until bubbly. It originated at Ruma’s Deli in the 1970s and became a fixture in this corner of the Midwest. The cheese alone—Provel—is hard to find outside St. Louis and surrounding counties.
This isn’t your standard ham sandwich—it’s melty, salty, and designed for maximum comfort. Provel, a processed blend of provolone, Swiss, and cheddar, gives it a gooey, smoky taste. The Gerber is a local love letter to low-effort deliciousness. You won’t find it on deli menus outside St. Clair County.
8. Chislic – Minnehaha County, South Dakota
In Sioux Falls, a skewer of deep-fried cubed meat is more than a snack—it’s Chislic, and it’s a source of pride. Usually made with mutton or beef, seasoned simply with salt and garlic, it’s served with crackers or white bread. Though Chislic can be found throughout South Dakota, Minnehaha County is where it really shines. Many claim it was brought by German-Russian immigrants in the 1800s.
Locals debate whether it should be cooked rare or well-done, and whether lamb or beef reigns supreme. Either way, it’s a beer-drinking kind of dish that’s become emblematic of South Dakota food culture. It’s not easy to explain unless you’ve had it hot and crispy, straight from a bar kitchen. And unless you’re in Minnehaha, you probably haven’t.
9. Garbage Plate – Monroe County, New York
The Garbage Plate is exactly what it sounds like, but in the best possible way. Born in Rochester’s Monroe County at Nick Tahou Hots, this pile includes macaroni salad, home fries, meat (usually cheeseburgers or hot dogs), and a rich meat sauce, all smashed together. It’s a rite of passage for college students and a beloved late-night staple. Despite its chaos, it works.
You’ll see attempts at imitation across upstate New York, but none are as authentic as the original. The dish has a cult following, and even the name is trademarked. It’s messy, meaty, and deeply satisfying in a way that only local food can be. If you’re not in Monroe County, good luck finding the real thing.
10. Walleye Sandwich – Lake County, Minnesota
Up by the North Shore of Lake Superior, Lake County serves up the best walleye sandwiches you’ll ever eat. This freshwater fish is flaky and mild, usually pan-fried or grilled and served on a bun with lettuce and tartar sauce. Though walleye can be found throughout the Midwest, it’s this county that boasts the freshest catch from the big lake. It’s a lunchtime must for anyone road-tripping along Highway 61.
Walleye is Minnesota’s state fish, and the folks up north take it seriously. In Lake County, you’re likely eating something that was in the lake that morning. The fish is revered, and so is the local know-how in preparing it. It’s not fancy—it’s just perfect.
11. Slugburger – Tishomingo County, Mississippi
Despite the off-putting name, a Slugburger has nothing to do with actual slugs. It’s a Depression-era burger made of beef or pork mixed with flour or soy meal, then deep-fried. You’ll find it almost exclusively in northeastern Mississippi, especially in Corinth and other parts of Tishomingo County. Locals top it with mustard, pickles, and onions, and eat it by the bagful.
The name “slug” comes from the old slang for a nickel, which is what these burgers used to cost. It’s a humble food born from necessity, but it’s stuck around because it tastes like nostalgia. Each summer, there’s even a Slugburger Festival. And yes, there’s a crowning of a “Slug Queen.”
12. Indian Taco on Frybread – McKinley County, New Mexico
Gallup, in McKinley County, sits in the heart of Navajo Nation, and here you’ll find the most authentic Indian tacos. Built on pillowy frybread, these tacos are stacked with ground beef, beans, cheese, lettuce, and tomato. Unlike flour tortillas, frybread is thick, golden, and slightly sweet—a Native American staple with a complicated history. But it’s delicious and deeply rooted in local identity.
Restaurants and roadside stands serve these tacos all over Gallup. You might find similar versions in the Southwest, but McKinley’s are the gold standard. The Navajo people have made it into something iconic. It’s not just food—it’s heritage on a plate.
13. Taylor Ham, Egg & Cheese – Union County, New Jersey
In Union County and much of North Jersey, the only breakfast sandwich worth talking about includes Taylor Ham. Also called pork roll (depending on who you ask), it’s a salty, slightly spiced processed meat fried and served with egg and cheese on a roll. This sandwich has been fueling Garden State mornings for over a century. And Union County delis do it right—griddled, greasy, and glorious.
The Taylor Ham vs. Pork Roll debate is real, but up north, “Taylor Ham” is the only acceptable name. This sandwich is hyper-regional, and outsiders rarely get the obsession until they try one. It’s comfort food with attitude. You won’t find it done right outside New Jersey.
14. Burnt Ends – Jackson County, Missouri
Kansas City is known for barbecue, but within Jackson County lies the holy grail: burnt ends. These caramelized, fatty cubes of brisket were once scraps, but now they’re the star of the show. Smoked to perfection, charred on the outside, and melt-in-your-mouth tender inside, they’re served at legendary joints like Arthur Bryant’s and Gates. And they’re a KC original.
While other cities try to replicate them, Jackson County is the true home of burnt ends. They’re messy, indulgent, and exactly what BBQ should be. Each bite carries layers of smoke, spice, and history. You’ve never really had barbecue until you’ve had burnt ends in KC.
