Every corner of America hides food treasures that might raise eyebrows but delight taste buds. From cheese-stuffed burgers to cinnamon-spiced chili, these regional specialties tell stories of immigrant influences, economic hardship, and creative cooking. Pack your appetite and sense of adventure as we explore ten cities where the local fare might sound strange but tastes absolutely amazing.
Rochester, NY – Garbage Plate
Late-night revelers and hungry locals flock to diners across Rochester for this legendary pile of deliciousness. The Garbage Plate began as a Depression-era meal to provide maximum calories at minimum cost.
What looks like a jumbled mess on your plate is actually a carefully constructed masterpiece. Two burger patties (or hot dogs, sausage, or eggs) sit atop a foundation of home fries and macaroni salad, all smothered in meat-hot sauce, onions, and condiments.
The minor league baseball team once temporarily renamed themselves the “Rochester Plates” in tribute to this beloved local institution!
St. Louis, MO – St. Paul Sandwich
Wandering through St. Louis’s Chinese restaurants, you’ll discover this peculiar fusion creation with mysterious origins. Nobody knows why it’s named after Minnesota’s capital city!
The sandwich features a fluffy egg foo young patty stuffed with bean sprouts, onions, and sometimes meat, tucked between ordinary white bread slices. Mayo, lettuce, pickles, and tomato complete this cultural mashup that perfectly represents America’s melting pot cuisine.
Most fascinating is how this humble sandwich bridges Eastern and Western culinary traditions in a way that’s uniquely Midwestern. It remains virtually unknown outside the St. Louis region.
Buffalo, NY – Beef on Weck
While Buffalo wings steal the spotlight, locals know this sandwich deserves equal fame. German immigrants brought the kummelweck roll—a kaiser-style bun topped with coarse salt and caraway seeds—to western New York in the 1800s.
Sliced rare roast beef is piled high on the roll, then the top bun gets dipped in natural beef jus. A dollop of sinus-clearing horseradish completes the experience. The combination of salt, caraway, beef, and horseradish creates a flavor explosion unlike any other sandwich.
Buffalo’s beloved Schwabl’s restaurant has been serving this regional specialty since 1837!
Minneapolis, MN – Jucy Lucy
Two rival bars—Matt’s Bar and the 5-8 Club—still battle over who invented this molten masterpiece. Matt’s Bar even deliberately misspells it as “Jucy Lucy” (no ‘i’) to distinguish their creation.
Imagine biting into what appears to be an ordinary burger only to be met with an explosion of scalding cheese from within! The patty is formed around American cheese, creating a magma-like core that requires cautious eating techniques.
Locals warn first-timers: “Take small bites and wait a minute after it arrives—unless you enjoy second-degree burns on your chin.” The wait is absolutely worth it.
Cincinnati, OH – Goetta
German immigrants in Cincinnati created this hearty breakfast meat to stretch precious protein during lean times. Steel-cut oats mixed with ground pork and beef, seasoned with bay leaves, rosemary, thyme, and onions, form a sliceable loaf that’s fried until crispy.
The texture might surprise you—crunchy exterior giving way to a soft, grain-studded interior. Modern chefs have elevated this humble dish into gourmet territory, creating goetta balls, goetta egg rolls, and even goetta pizza.
Each August, Covington, Kentucky (just across the river from Cincinnati) hosts “Goettafest,” where thousands gather to celebrate this peculiar pork-grain hybrid!
Corinth, MS – Slugburger
Don’t worry—no actual slugs involved! This Depression-era creation got its name from the slang term for nickel coins (“slugs”), as these burgers originally sold for a nickel each.
Born from necessity when meat was scarce, these patties mix ground beef with extenders like soybeans, breadcrumbs, or flour. After deep-frying to golden perfection, they’re served on buns with mustard, pickle, and onion—never ketchup, if you want to eat like a local.
Every July, Corinth hosts the Slugburger Festival, complete with eating contests where champions down these unique patties by the dozen!
Cincinnati, OH – Cincinnati Chili
Greek immigrants Tom and John Kiradjieff created this Mediterranean-spiced meat sauce in 1922 to appeal to American palates. Unlike Texas chili, this thin, fragrant sauce features unexpected spices like cinnamon, allspice, cloves, and even chocolate!
Locals order by number: two-way (spaghetti and chili), three-way (adds cheese), four-way (adds onions), and five-way (adds kidney beans). The proper eating technique requires cutting the spaghetti with a fork—never twirling it.
Skyline and Gold Star chains serve this polarizing regional specialty, which outsiders often find baffling but locals fiercely defend. Cincinnati consumes over two million pounds of this unique chili annually!
New Haven, CT – Mashed Potato Pizza
Connecticut’s pizza scene already stands apart with its famous New Haven-style thin crust, but Bar Pizza took innovation to another level. Their signature mashed potato pie has developed a cult following since its creation in the 1990s.
Creamy garlic mashed potatoes spread over white pizza create a carb-lover’s dream. Crispy bacon bits and scallions add savory contrast, while the absence of traditional tomato sauce lets the potato’s subtle flavors shine.
College students line up late into the night at BAR, a brewery-pizzeria-nightclub combo, to sample this comfort food mashup. The contrast between the crisp crust and creamy potatoes creates an unexpectedly perfect texture balance.
New Mexico – Frito Pie
Santa Fe’s Five & Dime General Store serves this quirky dish the traditional way—straight from the Fritos bag! After slitting open the chip bag lengthwise, servers ladle in spicy New Mexico chili, top it with shredded cheese, onions, and sometimes lettuce.
The origin story remains contested between Texas and New Mexico, but New Mexicans distinguish their version with the fiery addition of Hatch green chilies. The combination of crunchy corn chips softening under hot chili creates a textural wonderland.
Anthony Bourdain once called it “colossally stupid and deeply trashy,” before admitting it was also “delicious.” Locals embrace both the trashiness and deliciousness with equal pride!
Vermont – Red Flannel Hash
Vermont farmers created this vibrant breakfast dish as a clever way to use leftover dinner ingredients. The striking ruby-red color comes from beets mixed with potatoes, onions, and corned beef.
Named for its resemblance to red flannel fabric—a New England winter staple—this hearty hash often comes topped with a farm-fresh egg. The earthy sweetness of beets perfectly balances the saltiness of corned beef, creating a surprisingly harmonious flavor profile.
Vermont’s sugar houses serve this traditional dish during maple sugaring season, often with a drizzle of maple syrup that adds another layer of regional authenticity. It’s Yankee ingenuity on a plate!
