1. Pickled Pig’s Feet
Yes, they’re as wild as they sound—but they’ve been around for centuries in American cuisine, according to Mike Breen from CityBeat. These brined and pickled delicacies are especially popular in the South and among older generations. To the uninitiated, the gelatinous texture and vinegary punch can be off-putting. But they’re tangy, savory, and surprisingly addictive when served cold.
They’re usually eaten straight out of the jar or chopped into salads or beans. Pig’s feet are full of collagen, which adds to their texture and has even been praised for its health benefits. They’re a throwback to a time when no part of the animal went to waste. For adventurous eaters, they’re a badge of honor and a flavorful surprise.
2. Biscuits and Gravy
To many tourists, a plate of biscuits and gravy looks like breakfast gone wrong. The pale, lumpy gravy and soft, crumbly biscuit seem like an odd combo—especially if you’re used to sweet morning pastries. But this Southern staple is comfort food at its finest, rich with sausage, butter, and black pepper, Katie Leaird from Serious Eats explains. It’s hearty, satisfying, and the kind of thing you’ll start craving once you’ve tried it.
The “gravy” is a béchamel-style sauce made with pan drippings, flour, and milk—then packed with crumbled sausage. The biscuits are soft, flaky, and slightly buttery, made for soaking up all that creamy sauce. It’s a dish with deep Southern roots, born out of practicality and flavor. If you’re in the South, especially places like Tennessee or Georgia, skipping this is a big miss.
3. Fried Green Tomatoes
They’re not just the name of a feel-good movie—they’re actually a beloved Southern snack, Lisa Bramen from Smithsonian Magazine explains. But many tourists hesitate because the idea of unripe tomatoes being fried seems a little strange. Turns out, green tomatoes are firmer and tangier than ripe ones, which makes them perfect for frying. The result is crispy, golden, and just a little tart.
They’re usually coated in cornmeal or breadcrumbs and pan-fried until crunchy. Served with a creamy dipping sauce or atop a sandwich, they’re a surprising delight. Fried green tomatoes have been a Southern staple for over a century. They’re tangy, savory, and have way more personality than you’d expect.
4. Corn Dogs
Yes, they look like a kid’s carnival treat—and that’s exactly why some tourists pass them up, according to Tiffany Betts from Food Republic. But hear us out: a corn dog is a hot dog dipped in a sweet cornmeal batter, deep-fried until golden and crispy. The outside is crunchy and slightly sweet, while the inside is salty and juicy. It’s street food Americana, and it hits all the right nostalgia buttons.
Corn dogs are a staple at state fairs and theme parks across the U.S. They’re often served on a stick, which makes them the ultimate portable snack. Dip them in mustard or ketchup (or both), and you’ve got a classic. They might not look fancy, but they’re pure, crispy comfort.
5. Chicken and Waffles
Tourists sometimes do a double take when they see fried chicken served over waffles. Is it breakfast? Is it dinner? It’s both—and it works surprisingly well. The contrast between crispy, salty chicken and fluffy, sweet waffles is unexpectedly perfect.
The dish has deep roots in African American culinary history, particularly from Harlem in the 1930s. It’s now a brunch favorite across the country. Drizzle on some maple syrup or hot sauce—or both—and prepare to be converted. This sweet-and-savory combo isn’t just quirky; it’s genius.
6. Scrapple
Scrapple might just be the most misunderstood food on this list, according to Rebecca Orchant from HuffPost. It’s a Pennsylvania Dutch dish made from pork scraps (yes, including organ meat), cornmeal, and spices, all formed into a loaf and sliced thin for frying. To many tourists, that sounds way too intense. But if you can get past the idea, scrapple is crispy on the outside, soft inside, and packed with flavor.
It’s especially popular in the Mid-Atlantic, from Delaware to Pennsylvania. Locals love it with eggs and toast, often doused in ketchup or maple syrup. Think of it like meatloaf’s grittier, more flavorful cousin. It’s a rustic, resourceful food that really showcases early American ingenuity.
7. Grits
Tourists often eye grits like they’re some mysterious bowl of mush. They’re actually ground corn cooked into a creamy porridge, sort of like polenta’s Southern cousin. On their own, grits are plain, but they’re a blank canvas for flavor—especially when loaded with cheese, butter, or shrimp. That’s where the magic happens.
Shrimp and grits, in particular, is a Lowcountry classic with serious flavor. Think smoky bacon, spiced shrimp, and creamy grits all in one bite. Grits are also gluten-free and surprisingly versatile. Once you get past the texture, you’ll realize why Southerners are so loyal to them.
8. Chitlins (Chitterlings)
If you’re not from the South, chitlins might seem like a dare more than a dish. They’re pig intestines, cleaned thoroughly, then slow-cooked and seasoned until tender. The smell during cooking can be… intense, which is a big reason many tourists shy away. But in terms of cultural significance and bold flavor, chitlins pack a punch.
They’re often served with vinegar or hot sauce to balance the richness. Many African American families prepare them during holidays or Sunday dinners as a nod to heritage. It’s not a casual snack—it’s a serious, soulful dish with history. If you get the chance to try them homemade, don’t pass it up.
9. Fried Alligator
Yes, Americans eat alligator—especially down South in places like Louisiana and Florida. And tourists tend to think of it as a novelty, or something too exotic to try. But alligator meat is actually lean, high in protein, and surprisingly mild—like a cross between chicken and fish. When it’s fried up, it’s crispy, juicy, and really tasty.
Fried gator bites are often seasoned with Cajun spices and served with a dipping sauce like remoulade. It’s a common bar snack in the Gulf Coast region and totally normalized there. The texture is firm but tender, without the gaminess people expect. Give it a shot, and you might just find yourself ordering seconds.
10. Rocky Mountain Oysters
Spoiler: they’re not oysters. They’re bull testicles, battered and deep-fried—often served with cocktail sauce or horseradish. This dish originated in the American West, especially among ranchers who didn’t waste any part of the animal. The name is a playful cover-up that makes it more approachable (sort of).
Tourists usually recoil at the idea, but locals swear by them. The flavor is surprisingly mild, and the texture is firm, not mushy. Like many foods on this list, they’re about resourcefulness and respecting the whole animal. If you’re in Colorado or Montana and see them on the menu, be brave—you’ll earn some serious cred.
11. Frito Pie
Frito Pie might look like something a teenager threw together after school, but it’s a real regional treasure. It’s basically chili poured over a bed of crunchy Fritos corn chips, then topped with cheese, onions, and jalapeños. In some places, it’s even served right in the chip bag—fork and all. Tourists might scoff at the presentation, but the flavor is undeniably awesome.
This dish is especially popular in Texas and New Mexico, often sold at football games or school cafeterias. It’s salty, spicy, crunchy, and comforting all at once. It might not win a beauty contest, but it nails the “cheap and cheerful” vibe. Once you try it, you’ll understand why locals love it so much.
