8 Surprising Regional Food Favorites You ve Never Heard Of

Chocolate Gravy (Appalachia)

This Southern treat pairs thick chocolate gravy with flaky biscuits, offering a rich, decadent alternative to the classic biscuits and gravy. With a consistency between hot fudge and chocolate pudding

Poi (Hawaii)

A traditional Hawaiian dish, poi is made from the steamed and pounded corm of the taro plant. It can be sweet (fresh) or sour (fermented) and is typically served as an accompaniment to savory dishes like kalua pork or fish.

Pork Scraps (Regional)

Known as scrapple in Pennsylvania, livermush in North Carolina, and goetta around Cincinnati, this dish consists of pork scraps mixed with a binder, then pressed and baked in a loaf. The loaf is sliced and fried

Alligator (Gulf Coast)

Alligator meat is a staple in Gulf Coast cuisine, particularly in Florida and Louisiana. It is commonly fried, made into fritters, or used in spicy stews like etouffee.

Cheese Curds (Wisconsin)

Fresh cheese curds are a Midwest favorite, particularly in Wisconsin. Known for their "squeak," they are enjoyed fresh or deep-fried.

Fry Sauce (Utah)

A popular condiment in Utah, fry sauce is a blend of mayonnaise and ketchup, typically served with French fries and burgers.

Lutefisk (Minnesota, North Dakota)

A traditional Scandinavian dish, lutefisk is dried whitefish soaked in lye and boiled. It has a gelatinous texture and is a seasonal delicacy in the upper Midwest.

Tomalley (Maine)

This green digestive gland of lobsters is considered a delicacy in Maine, prized for its concentrated lobster flavor. It can be eaten directly or used in soups and sauces.