Yeah, Iowa is known for pork tenderloin sandwiches, as well. I think of them and Indiana when I think of pork tenderloin (which is more often than you’d think—I’m making pork schnitzel for dinner today.)
I was surprised to find out that pit beef is regional to Maryland. If your ever in Maryland you have to try it.
Sub the chilis for cashews and that’s the “Gay ‘90s special” in Olympia.
Four from the far North West of England (and my youth) and one from the South.
Tatie Pot is basically a stew of lamb and vegetables topped with sliced potatoes (and IIRC a little cheese) and cooked in the oven to brown the potatoes. You might find that as a bit of local color in a restaurant, I guess, but I doubt you’ll find…
Fatherless Stew. Like the above except no meat, replaced by cheap root vegetables and maybe a little meat fat. West Cumbria was traditionally a mining area - hence fatherless stew.
And: Pattie and Chips. Well, the chips are french fried potatoes; and the pattie is potato, battered and deep fried. With a little sage and maybe onion, for flavoring. I have eaten this, bought from a fish and chip shop, many times - but never when sober. The version of the pattie I know used sliced potatoes, but I believe mash is also used. Again, classic poor persons food.
And unique (at least in the UK) to the Workington area: Cheese Crisps. OK, one would say chips in the US. Cheese and onion crisps are everywhere in the UK - but not cheese crisps. The traditional way to eat them, back in the day, was in a pub - open the packet and drop a pickled egg in. Happy days.
And something respectable from the south, the Sussex Smokie, a creamy fish pie made with smoked white fish. This you will find in restaurants, and it’s delicious. It exists in almost endless variants, but all of them are good.
j
And completely separate from all of the above, if you find yourself in Belgium (and you should) I unreservedly recommend the city of Ghent to you, The most notabble local speciality there is the Ghentse Waterzooi. Not healthy, but delicious.
j
California Central Coast: “Turkey Nuts”
They kinda taste like deep fried mushrooms. Alas, the place famous for them has gone bust. They were mostly a novelty for tourists.
I loved turkey nuts when I lived there.
Those actually look good! It was the batter that ruined finger steaks for me. It meant the deep frying for the batter always cooked the steak part too long.
The first thing that came to mind from NYC is the chopped cheese.
The chopped cheese, also known as the chop cheese, is a type of sandwich originating from New York City. Found in bodegas throughout primarily uptown Manhattan and the Bronx. it is made on a grill with ground beef (typically pre-formed ground beef patties), onions, adobo or other seasonings, and cheese, all of which are chopped together on the grill as the meat and onions cook and the cheese melts. It is served with lettuce, tomatoes, and condiments on a hero roll.
Speaking of California, I’m not sure how well known tri-tip is outside of the state. I’d certainly never heard of it before I moved here.
The muffuletta may qualify as “lesser known”. Had one for the first time a couple weeks ago.
Which goes hand in hand with Santa Maria BBQ (slow cooked over red oak coals.)
NYC also has the rainbow cookie, a lesser-known (and more colorful) cousin to the black-and-white cookie:
The rainbow cookie is a very popular Italian cookie. I can’t say I’ve ever had one, but there’s been a plate like this at just about every big family event I’ve been to, at least on the Italian side of my family.
My local area in Wisconsin features the ‘Oostburger’, a hamburger or cheeseburger with a bratwurst on it also, either brat patty or brat sausage split in two. It should be served on a traditional ‘Sheboygan’ (aka Semmel) hard roll. Toppings vary, but onions and mustard are common.
The Oostburger was the invention of Mrs. Dorothy Sohre, who ran the Six Corners restaurant with her family just north of Oostburg for many decades.
The sandwich is also sometimes known as the ‘Sheboygander’.
I haven’t had one for about 4 or 5 months now. So now I crave one. I’m sure I’ve got some brats in the freezer, along with hard rolls and burger patties.
I’ve always had tri-tip around. I thought it was one of the more common cuts of steak. In the PNW at least. You always see it at BBQ places or in meat departments at grocery stores. Or in restaurants. Is that not just everywhere?
The whole thing? Those things are huge!
I swear to jeebus I read this as a female topped with chili.
mmm
Pretty much unheard of, and therefore unavailable, anywhere in the USA except CA, OR, & WA.
Homer Simpson voice: mmm, chili. drools.
Damn, I had no idea.
