This. I am an Illinois native, and hadn’t had this until a few years ago.
Heart attack on a plate.
I just remembered the Irish breakfast pizza, an abomination if ever there was one.
I suppose I’d have to go with Tex-Mex.
Heh, let’s take a trip east of the pond:
[ul]
[li]Lutefisk with stewed dried peas, fried bacon, mustard and potatoes on the side[/li][li]“Komle” AKA “raspeball” AKA “klubb” (Potato and barley flour dumplings) served with cane syrup, with either unsmoked bacon chunks inside the dumplings or fried unsmoked bacon on the side[/li][li]Skreimølje (Poached (not boiled, poached carefully in salted, almost-boiling water) cod, so fresh it’s almost still wiggling when you slice it and dump it in the water, with cooked cod roe and cod liver on the side)[/li][li]Fenalår (Cured leg of lamb) (think cured ham, but from a plump, tasty and tender lamb instead of a big ol’ pig)[/li][li]Morrpølse (Thin salami-type sausages made from lamb meat and offal)[/li][li]Cooked salted meat with mashed rutabaga and yellow split pea soup[/li][li]Pinnekjøtt (Cured side of lamb, steamed and served with mashed rutabaga)[/li][li]Smalahove (Cooked salted - sometimes smoked - head of lamb)[/li][li]Ptarmigan breast in a cream sauce made on sour cream[/li][li]Soft waffles with brown cheese, or with heavy sour cream and strawberry jam[/li][li]Lefse with gomme (cheese curd cooked with the whey until it caramelizes slightly)[/li][/ul]
And FYI, these are very, very Norwegian dishes 
Omaha Nebraska is home to a ground beef and cabbage sandwich we call a Runza.
Where do you live? Tex-Mex is found all around the country, although quality definitely varies. (Even here in Texas, it varies considerably. Then there’s Mex-Mex, Interior Mexican ($$$), etc.)
Houston is a culinary crossroads with food from everywhere. Check out BB’s Cafe(which just opened a branch in my neighborhood) for one shining example.
When I got back to work (the pictures are on my work computer) I pulled up my the photos I took at his restaurant that day. Here’s the picture I took.
Yeah, but as far as I know, we’re the only area in the US where they are ubiquitous. My small town has two full-time pasty shops that I can think off offhand, at least 1 or 2 other places that do them as a side (like delis and such). Church groups will often bake them for fundraisers. Are there really other places in the US besides da UP and surrounding areas where you can get a pasty as easily as you can get a burger?
And no, they’re not native to here, they come from Cornwall. But neither are a lot of the foods listed in this thread - most have origins that can be traced to other areas.
The media here in Little Rock say cheese dip, but I’ve never looked elsewhere for it, just assuming it’s standard. It is weird how many non-Tex-Mex places serve it, but I’ll let y’all tell me that you can get it where you are.
No that is definitely a UP thing. And the pasties are delicious. Reminded me of a Jamaican patty, which I guess has similar culinary roots.
Jamaican patties are easy to come by here, but not the UP-style pasties.
Here’s a NJ one for you: disco fries.
What’s your small town? We used to get them when the ex and I would go up to her mom’s hometown of Munising for family reunions.
The chicken biscuit. Oh, wait, I guess that’s not unique to Georgia any more. See that’s the trouble. When we invent food it’s so good that everybody wants some. 
Others have already mentioned spiedies and grape pies, so I am contributing Salt Potatoes for the Finger Lakes.
Does Freihofer still make jelly donuts? Used to love those! The only thing we get this far east from Freihofer is bread. 
South Floridian checking in…
…along with other imports from Cuba (cuban coffee, ham croquettas), Jamaica (jerk pork/chicken, rice & peas, beef patties), and the rest of the Caribbean, Central & S.A. (conch fritters, ceviche, etc.)
I no longer live in that area, but I was going to mention Zweigel’s. There’s nothing else on this Earth that compares. Too bad they charge a liver and two kidneys to ship.
I’ve tried making grape pie, but concord grapes are kind of hard to get around here.
One thing that’s unique to here is chow mein sandwiches. And that’s not in the area, but one particular restaurant. People that grew up in that town just assume that they’re a traditional szechuan dish, and are shocked – SHOCKED, I tells ya – that other Chinese restaurants don’t serve them.
They do look remarkably similar, except–what the hell is cheese doing on that thing? (Yes, there is something called a “cheesy beef” that some stands will sell you here, but I’m morally opposed to it. I’ve actually never seen a cheesy combo.)
Don’t forget:
Johnnycakes
Saugies (hot dogs made with natural casing)
Rhode Island clam chowder
Clam cakes
Also, in Rhode Island, when you order steamed clams, you get soft-shell clams, not quahogs. Soft-shell clams are much tastier.
(Some of these are not unique to Rhode Island, but are more of a New England regional thing.)
Pasties are big in Sierra Nevada mining towns- especially Placerville.
I haven’t lived in Sacramento for a long time, but summer always makes me crave a Merlino’s Orange Freeze. I was also surprised when I moved to the East Coast that sourdough is not he default bread everywhere.