1. Pickled Pig Lips – Louisiana
Pickled pig lips might sound like a joke, but in Louisiana, they’re a real—and surprisingly popular—snack, according to Cindy Johnston from NPR. Found in large jars at gas stations and corner stores, these bright red lips are soaked in vinegar and spices. The texture is chewy, and the flavor is intensely tangy, making them a favorite pairing with a cold beer. While the thought of eating pig lips might be off-putting to outsiders, locals insist they’re a must-try.
The briny, meaty taste is reminiscent of other pickled foods, with an added gelatinous chew. Though they’re not as well-known as Louisiana’s other delicacies, pickled pig lips have a dedicated fan base. For those willing to step outside their comfort zone, they offer a glimpse into the state’s love for bold, preserved flavors. Just don’t be surprised if they become your new guilty pleasure.
2. Rocky Mountain Oysters – Colorado
Rocky Mountain oysters are not oysters at all—in fact, they’re nowhere near the sea, Kevin Farrell from USA Today explains. This Colorado specialty is made from bull testicles, battered and deep-fried until golden brown. Historically, ranchers used every part of the animal, and this dish was a way to minimize waste. The crispy coating and tender interior make for a unique bite, but the real challenge is overcoming the mental hurdle of what you’re actually eating.
Served at festivals and local eateries, Rocky Mountain oysters are typically paired with tangy dipping sauces. Some claim they taste similar to fried chicken or calamari, while others say the experience is more about bragging rights than flavor. Whether you’re daring enough to try them or prefer to stick with safer fare, this dish is one of Colorado’s most infamous culinary traditions. Just be prepared for some interesting dinner conversation if you give them a go.
3. Goetta – Ohio
Goetta is Ohio’s take on breakfast sausage, but with a twist—it contains oats, according to Linnea Covington from The Spruce Eats. This Cincinnati staple combines ground pork, beef, and steel-cut oats, seasoned and fried to a crispy brown. The result is a hearty, textured patty that has been a regional favorite for generations. While the combination might sound odd, goetta is beloved for its crispy outside and chewy, savory interior.
Often served with eggs or sandwiched between slices of toast, goetta provides a filling start to the day. Ohioans take great pride in this dish, claiming it’s an essential part of their food culture. While it may not have reached nationwide fame, its cult following ensures that it remains a staple in local diners and family kitchens. If you’re ever in Cincinnati, it’s worth trying—just be ready for a texture that’s unlike any breakfast meat you’ve had before.
4. Lutefisk – Minnesota
Lutefisk is a dish steeped in Minnesota’s Scandinavian heritage, but it’s not for the faint of heart, Anna Pollock form Minnesota Monthly shares. This traditional meal starts as dried whitefish, which is then soaked in lye—yes, the same chemical used in soap-making. After being rinsed and cooked, the fish takes on a gelatinous, almost translucent texture. While some find the strong aroma overwhelming, for many, it’s a nostalgic taste of the old country.
Typically served during the holidays, lutefisk is a centerpiece of Scandinavian-American gatherings. It’s often paired with butter, white sauce, or potatoes to balance its intense fishy flavor. Those who grew up eating it defend its place on the table, while newcomers often struggle to get past its slippery consistency. Whether you consider it a delicacy or a dare, lutefisk remains one of the most divisive dishes in the Midwest.
5. Chitlins – Georgia
Chitlins, or chitterlings, are a beloved yet controversial dish in the South, particularly in Georgia, according to Steve Bender from Southern Living. These are pig intestines that are thoroughly cleaned, boiled, and often fried. The most challenging part of chitlins isn’t necessarily the taste—it’s the smell. The strong, pungent aroma during cooking can be overwhelming, and it’s enough to make some people steer clear.
Despite their strong scent, chitlins have a devoted following among those who appreciate their unique texture and flavor. Typically served with hot sauce or vinegar, they offer a rich, meaty taste that’s unlike anything else. Chitlins have deep roots in Southern cuisine, symbolizing both resourcefulness and tradition. If you’re brave enough to try them, you’ll be tasting a piece of history.
6. Akutaq (Eskimo Ice Cream) – Alaska
Akutaq, or Eskimo ice cream, is not the sweet dessert you might expect. Traditionally made by indigenous Alaskans, this dish combines whipped animal fat—often from seal or moose—with fish and berries. The result is a rich, creamy mixture that’s both savory and slightly sweet. While modern versions sometimes substitute vegetable shortening, the traditional preparation remains an important cultural staple.
Often eaten during celebrations, akutaq provides essential nutrients for surviving harsh Arctic winters. The berries add bursts of tartness, balancing the dense, fatty base. To outsiders, the combination of fish and fat may sound strange, but for Alaskans, it’s a cherished comfort food. If you ever get the chance to try it, you’ll be tasting a dish that has sustained generations in one of the world’s toughest climates.
7. Garbage Plate – New York
The Garbage Plate is a legendary dish from Rochester, New York, and it’s exactly as chaotic as it sounds. This heaping pile of food typically includes home fries, macaroni salad, baked beans, hamburger meat, and hot sauce—all piled onto a single plate. Originally created as a cheap, filling meal for college students, it has since become an iconic regional specialty.
Despite its name, the Garbage Plate is beloved for its mix of flavors and satisfying heartiness. The layers of starch, meat, and sauce create a greasy, indulgent experience that’s perfect for late-night cravings. While it might not be the most aesthetically pleasing dish, it’s a must-try for anyone visiting upstate New York. Just don’t expect to walk away hungry.
8. Boiled Peanuts – South Carolina
In South Carolina, boiled peanuts are a beloved snack that’s quite different from your typical peanut experience. These peanuts are boiled for hours in salty water, transforming them into a soft, bean-like texture that might initially seem off-putting to those expecting a crunchy snack. They’re messy, soggy, and not exactly something you’d grab for a quick bite, but for South Carolinians, they’re an iconic treat that’s often enjoyed during festivals or while tailgating.
The soft, mushy texture of boiled peanuts is something that takes a bit of getting used to, especially for those accustomed to roasted or salted peanuts. The salty brine gives them a rich, savory flavor that’s perfect for snacking. While they might seem like an odd dish to newcomers, locals swear by them, often citing the unique experience of enjoying a warm, comforting bowl of boiled peanuts. If you’re ever in South Carolina, give them a try—but be ready for a completely different peanut-eating experience.
9. Fried Brain Sandwich – Indiana
In Indiana, the fried brain sandwich is a dish that’s not for the faint of heart. Made from calf brains, this sandwich was once a popular item, especially before fears about mad cow disease began to surface. The brains are battered, fried, and served between two slices of bread, often with lettuce, tomato, and other condiments. The texture of the brain is incredibly smooth and creamy, almost like custard, which contrasts with the crispy exterior.
For those willing to try it, the fried brain sandwich offers a unique culinary experience. While the idea of eating brains might be unsettling for many, fans of the dish claim that it’s surprisingly tasty, with a rich and delicate flavor. In the past, the sandwich was a common fixture at local diners and sandwich shops, though its popularity has waned. If you’re feeling adventurous and curious about Indiana’s regional food traditions, the fried brain sandwich is a must-try for those who are open to exploring unusual flavors.
10. Livermush – North Carolina
Livermush is a dish that takes pork to a whole new level, especially in North Carolina. It’s made from pig liver, head parts, and cornmeal, then fried until crispy. Served either as a breakfast item or in a sandwich, livermush is beloved by many locals, despite its off-putting ingredients. The flavor is rich and savory, with the cornmeal adding a hearty texture that complements the pork.
Livermush is a staple in North Carolina, particularly in the western parts of the state, where it’s often enjoyed with grits or eggs. While it may not be a dish for everyone, especially those who aren’t fans of liver, it has a loyal following among those who appreciate its unique taste. For the uninitiated, the idea of eating pig liver and other head parts may seem unappetizing, but it’s a cherished part of the state’s culinary heritage. If you’re looking to dive into North Carolina’s regional foods, livermush offers a distinctive flavor that’s sure to leave an impression.
11. Fried Kool-Aid – California
Fried Kool-Aid might sound like a bizarre novelty food, and that’s because it is. This unique treat comes from California, where fair food vendors decided to take the iconic powdered drink mix and turn it into a fried dessert. The Kool-Aid powder is mixed into dough, then deep-fried like a donut hole. The result is a sugary, bright red ball of dough that’s sweet, greasy, and oh-so-sugary.
Despite the eye-catching color and sweet flavor, fried Kool-Aid is a controversial dish. Some people love the sugar rush, while others find the concept overly indulgent and overly artificial. The treat is typically dusted with sugar and served hot, which makes it a tempting option for anyone with a sweet tooth. However, for many, it’s more of a novelty than a regular craving. If you’re in California and happen to visit a fair or carnival, fried Kool-Aid is an odd but memorable snack that reflects the state’s penchant for inventing outlandish foods.
12. Scrapple – Pennsylvania
Scrapple is a beloved breakfast dish in Pennsylvania, particularly among the Pennsylvania Dutch. It’s made from the leftover scraps of pork—usually bits of the head, liver, and other parts—mixed with cornmeal and spices, then formed into a loaf and fried until crispy. The result is a savory, crispy exterior with a soft, mushy interior. Some people love it for its rich, meaty flavor, while others find it hard to get past the fact that it’s made from some of the less desirable parts of the pig.
Often served with eggs, scrapple is a popular breakfast item in Pennsylvania, especially in rural areas. It’s a dish that’s both hearty and filling, perfect for starting the day. While it might sound off-putting to some, scrapple has been a part of the Pennsylvania food scene for centuries. For those looking to experience traditional Pennsylvania Dutch cuisine, scrapple is an essential dish that showcases the resourcefulness of early settlers in using every part of the pig.
13. Burgoo – Kentucky
Burgoo is a thick, hearty stew that’s a true reflection of Kentucky’s diverse culinary history. Traditionally made with whatever meat was available—often squirrel, possum, or raccoon—burgoo has evolved over time to include more common meats like chicken and beef. The stew is slow-cooked for hours, allowing the flavors to meld together into a rich, flavorful dish. It’s a meal that speaks to Kentucky’s history of resourcefulness and making use of whatever was available.
While the original recipe called for wild game, modern versions of burgoo are often made with a mix of meats, vegetables, and spices. It’s a dish that’s typically served at festivals, family gatherings, and barbecues, where it’s often enjoyed with cornbread or biscuits. The wide variety of ingredients gives burgoo a unique flavor profile that can differ from batch to batch. Whether you’re tasting a traditional version or a more contemporary one, burgoo is an essential part of Kentucky’s culinary identity, representing the state’s history and love for hearty, satisfying meals.
