Foods are going to be associated with cultural regions of some sort. Very rarely will a cultural region exactly share its boundaries with a state (Hawaii is probably the one exception). So you’re almost always going to find some parts of the state where the food isn’t common, parts of adjacent states where it is, or both.
I’m late the to party. but right away they got the origin of the chimichanga wrong. There’s a big difference between El Charro and El Charro Cafe, and it’s not even clear that it was created in El Charro. Typical lazy click bait.
IIRC the major difference is that burgoo has more different meats in it, like rabbit and other game.
Garbage clickbait otherwise. I agree with those above who disagree with the choice for California. But then what do you expect from a company based in Manhattan? Jeff_Lichtman’s list is a good place to start, but the first food I thought of was the chili-size mentioned by nightshadea.
Avocado toast is garbage anyway.
Yes, after a few bites the stacks don’t look nearly as pretty, although you can offset it buy doing the more under-stacked option. Many places, the only thing between the stacked layers is refritos and cheese, and the stack is 3-4. The whole thing is topped by a thin-ish green chile stew (mostly with pork, not beef), some additional cheese on top, briefly broiled to melt, and then the barely over-easy egg on top.
Green chile runs the gamut of mild and sweet, to melt your face off hot, with locals tending to the middle-high end of the heat spectrum for the hatch varietal, but most commercial sauces aren’t nearly that high. The 505 branded stuff I buy tends to be good on flavor for a widely available option, but most of their jarred varieties are very mild. But if you buy the hot variety that’s often available frozen, you can get some decent heat.
The Slopper - I haven’t seen a place here in Colorado Springs that does it, but it intrigues me. Although I think I would want the original, two cheeseburgers in a dish of chili, rather than with the bun. I think it would sog too fast for me to fully enjoy.
Since Thrasher’s fries originated in Maryland, I assumed they just gave Delaware one of MD’s runners-up since MD was obviously going to be crabs in some form. And yes, fries with vinegar could be a lot of places, but through my travels and living in the US I haven’t seen boardwalk fries with vinegar (as the only allowed condiment) in that many places outside of the Delmarva beaches. It’s something I actually make at home since I crave it occasionally and wouldn’t really know where to order it.
I thought MD could go for crab cakes, but steamed crabs makes sense.
I thought New York would be pizza.
I live in Ohio and I’ve never had that style of chilli and I wouldn’t say it’s that ubiquitous where I live. Skyline is one of those places that has a hard time staying open and I don’t know where any are right now. Someone else mentioned the pizza, and when I think of OH I definitely think of the Masseys/Donatos style pizza, especially since a large percentage of the population here HATES regular pizza, pizza dough, crust, etc.
I grew up in New Jersey, and despite its faults and the jokes often lobbed at it, the state is a haven for excellent blue-collar food. Its proximity between NYC and Philly certainly contributes to this culinary richness. The best pizza, hoagies, and soft pretzels I’ve ever had were from small family joints scattered across Jersey.
When it comes to indigenous Jersey foods, pork roll (or Taylor ham, depending on your preference) is a classic choice, though personally, I’ve always preferred scrapple as my egg companion. Jersey is also renowned for its clams, which are a staple along the Jersey Shore (yo, let’s go down the shore for clams!1). And you can’t beat Jersey tomatoes and sweet corn—both are truly exceptional when in season.
Saltwater taffy stands out as an iconic sweet treat, especially along the boardwalks of the Jersey Shore. And for a unique South Jersey beverage, Boost! Drink-AToast is a local favorite—it’s somewhat like flat Coke, but surprisingly tasty!
This mix of flavors reflects the state’s agricultural diversity and cultural influences, making New Jersey a memorable destination for food enthusiasts.
Listing disco fries as Jersey’s iconic food feels insulting.
- Even if you’re traveling north, or east, you go down the shore.
Well, yes, like most of the land in the world, New Jersey is above sea level, so the shore will always be down. Unlike, say, south, which is perpendicular to down.
Yes, but most of the state is less than 500’ above sea level, so it’s a tiny descent.
Most people tend to think of north as up and south as down. For instance, from where I’m located, I can travel up to Jacksonville or down to Key West.
You try falling 500 feet, see if it feels tiny. ;-D
Philly guy here. I endorse this post enthusiastically! There’s good eatin’ in Jersey.
I was wondering what they’d say for Georgia, and I wasn’t disappointed. Boiled peanuts are definitely iconic. But I figured it was a universal thing in the southern states, I didn’t realize it was just a Georgia thing.
Thanks for putting this on my radar! I just made some for dinner, and it’s delicious, though I have no yardstick for it, having not been to Monroe County for barbecue. I just grilled seasoned pork shoulder steaks to about 145/150, while mopping it every so often (I’m going to guess that it’s done to a higher temperature there, probably like 165, but I like my pork on the more medium side.). That black pepper-heavy vinegary mop/dip would be great on a bunch of things. I’d like to try it with grilled chicken next time.
I used a ground beef filling with onions and jarred Hatch chiles, which I think is actually a west Texas version.
The store I work at sells 505 and that’s what I used. I’ll likely try making my own next time.
I’m sure I’ve seen roadside stands selling boiled peanuts in the Appalachian regions of the Carolinas, so it’s not entirely limited to Georgia. It’s possible they’re the most prevalent in Georgia, but I wouldn’t know.
True enough, but I’ve gone “down the shore” in Jersey more times than I can count, and I promise, it feels as flat as a pancake. We’re not talking about rocket scientists meticulously measuring elevations here. Nope, we’re talking about New Jersians—the kind who say, “Youse guys wanna go down the shore and grab a slice?” while simultaneously battling seagulls for their fries.
And let’s not forget, “the shore” isn’t just about the water’s edge (where there is a perceptible drop off). It’s the whole beach town vibe, complete with elevated boardwalks where you can drop your ice cream and your life savings at the same time.
It’s kinda like “going down” on your spouse (not yours specifically, just in general). You’re not literally changing altitude; it’s just a figure of speech. Whether she’s standing, reclining, or attempting a headstand, you’re still “going down.” So yeah, same thing with the shore! 
Seriously for all my faux anger about which options are best or most appropriate it’s better to cook food you enjoy even if I would never used ground beef in such dishes. 
And I once again recommend the 505 frozen options for Chile and jalapeno - they are pretty good value for money and the hot varieties can be quite respectable in terms of heat. It’s what I use when I run out o hatch and pueblo chiles I freeze and set aside in season.
Another option for good Hatch chile is this place:
This is true, even for Utah, which is associated with Mormonism. There is what’s called the Mormon Corridor, or the Jell-O Belt.
Sadly, the article doesn’t name Jell-O for Utah, a clear miss.
And oddly enough, New York Systems Hot Wieners. There’s still a few places left. The old days of 3 wieners for a dollar are long gone, as are the days of 1 wiener for a dollar. Even the people who love them won’t pay the current rates.
Alaska lists king crab. I would have said smoked salmon. Also, overfishing is killing the crab industry. Kings have gotten smaller and smaller over the years and they’re on the brink of disappearing.