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Regional foods are more than just recipes—they’re cultural icons that tell the story of their origins. While some dishes faded into the background over time, they’re now reemerging, celebrated by chefs and food enthusiasts alike.
From nostalgic classics to long-lost recipes rediscovered, these 25 regional U.S. foods are enjoying a well-deserved renaissance.
Packed with history, flavor, and pride, these dishes remind us why they became local legends in the first place.
1. Shoofly Pie (Pennsylvania Dutch Country)
A sticky-sweet slice of history. Shoofly pie is a molasses-based dessert with a crumbly topping, rooted in Pennsylvania Dutch traditions.
Its name is said to come from the need to “shoo” flies away from the sticky filling as it cooled. This humble pie is making its way back into bakeries and farm-to-table restaurants, appreciated for its deep, rich flavor and rustic charm.
Today’s versions often experiment with ingredients like bourbon or espresso, giving this classic a modern twist.
2. Beef on Weck (Buffalo, New York)
A roll that rules. Beef on Weck is a beloved sandwich in Buffalo, featuring thinly sliced roast beef piled high on a kummelweck roll—topped with caraway seeds and coarse salt.
The sandwich is served with horseradish and au jus for dipping, making every bite a savory delight. Once overshadowed by Buffalo wings, Beef on Weck is gaining traction as a regional star, with gastropubs and food festivals reintroducing this meaty marvel to a new generation.
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3. Hoppel Poppel (Midwest)
A breakfast skillet like no other. Hoppel Poppel is a Midwestern breakfast dish that combines scrambled eggs, potatoes, onions, and often leftover meats like sausage or ham.
Its origins are tied to German-American communities, and its name reflects its mix-and-match approach. This hearty skillet meal is now being celebrated for its resourcefulness and versatility, often appearing on brunch menus with gourmet upgrades like smoked salmon or fresh herbs.
4. Lefse (Upper Midwest)
A Norwegian-American treasure. Lefse is a soft, potato-based flatbread that’s a staple in Norwegian-American communities in states like Minnesota and North Dakota.
Traditionally served with butter, sugar, or lingonberry jam, lefse is making a comeback as younger generations rediscover this labor-intensive yet rewarding treat. Lefse-making workshops and pop-ups have helped bring this nostalgic comfort food back into the spotlight.
5. Runza (Nebraska)
A stuffed sandwich with staying power. Runza is a stuffed sandwich originating from Nebraska, filled with seasoned ground beef, cabbage, and onions.
This hearty, portable meal traces its roots to German-Russian immigrants. While it remained a local staple, Runza is now appearing in food blogs and foodie circles, with variations featuring everything from cheese to spicy peppers.
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6. Frogmore Stew (Lowcountry, South Carolina)
A seafood boil with soul. Also known as Lowcountry boil, Frogmore stew is a communal dish of shrimp, sausage, corn, and potatoes boiled with Old Bay seasoning.
Despite its name, there are no frogs involved. Once a summer staple, this dish is regaining popularity as chefs highlight its simplicity and bold flavors.
Perfect for backyard gatherings, it embodies the spirit of the Lowcountry.
7. Goetta (Cincinnati, Ohio)
The breakfast meat you didn’t know you needed. Goetta is a German-inspired breakfast sausage made from pork, beef, oats, and spices.
Popular in Cincinnati, it’s a crispy, savory treat that’s fried and served with eggs or pancakes. Once overlooked outside its hometown, Goetta is now being embraced for its unique flavor and history, with local restaurants crafting gourmet takes on this hearty dish.
8. Johnnycakes (Rhode Island)
Cornmeal’s finest form. Johnnycakes, thin cornmeal pancakes, are a Rhode Island specialty with a long history dating back to Native American tribes.
These cakes are enjoying a revival, with chefs reimagining them as appetizers topped with smoked fish or maple syrup-glazed bacon. Their rustic, earthy flavor and crisp texture make them a timeless favorite.
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9. Pasties (Michigan’s Upper Peninsula)
A miner’s meal reborn. Pasties are hearty, hand-held meat pies filled with beef, potatoes, onions, and rutabaga.
Brought to Michigan by Cornish miners, these portable pies are making a comeback as comfort food lovers seek out traditional recipes.
Artisanal pasty shops are popping up, adding creative fillings like chicken curry or vegetarian options.
10. Clam Pie (Connecticut)
A savory twist on pizza. Clam pie is a New England classic, combining fresh clams, garlic, and cheese on a thin, crispy crust.
While overshadowed by other pizza styles, clam pie is reemerging as a regional favorite. Foodies appreciate its briny, garlicky flavors, and innovative pizzerias are putting it back in the spotlight.
11. Burgoo (Kentucky)
A stew with serious depth. Burgoo is a slow-cooked stew made with a mix of meats (often including game), vegetables, and spices.
Known as a communal dish, it’s historically served at events like political rallies or church picnics. Modern chefs are reviving burgoo, showcasing its hearty, bold flavors in upscale settings while preserving its rustic roots.
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12. New Mexico Green Chile Stew
Southwestern spice in a bowl. Green chile stew is a cornerstone of New Mexican cuisine, featuring tender pork, potatoes, and roasted green chiles.
This spicy, flavorful dish is gaining traction outside the Southwest, celebrated for its warmth and depth. Food lovers are flocking to taste authentic versions, made with Hatch green chiles for that signature kick.
13. Chislic (South Dakota)
A simple snack with big flavor. Chislic is a South Dakota favorite consisting of cubed red meat—usually beef, lamb, or venison—seasoned, skewered, and fried or grilled.
Often served with toothpicks and a side of ranch dressing, it’s a dish with deep roots in the state’s German-Russian immigrant communities. Once a hyper-local delicacy, chislic is now gaining recognition for its simplicity and bold taste, with bars and restaurants across the Midwest reintroducing it to curious foodies.
14. Cornbread Salad (Southern U.S.)
A twist on tradition. Cornbread salad takes classic Southern flavors and turns them into a colorful, layered dish.
Crumbled cornbread, beans, corn, tomatoes, and a creamy dressing are layered in a trifle-style bowl, creating a flavorful side dish. This dish is being embraced at potlucks and food festivals, where it’s often updated with additions like bacon, avocado, or spicy jalapeños.
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15. Taylor Ham (New Jersey)
The breakfast staple worth the hype. Taylor ham, also known as pork roll, is a New Jersey breakfast icon often served on a sandwich with egg and cheese.
Its salty, savory flavor has made it a staple in diners across the state. With its resurgence, food trucks and restaurants are elevating this regional specialty, adding it to burgers, pizza, and even gourmet appetizers.
16. Sonoran Hot Dogs (Arizona)
A hot dog with flair. The Sonoran hot dog is a bold and flavorful twist on the classic, wrapped in bacon and topped with pinto beans, onions, tomatoes, jalapeños, and a drizzle of mayo or mustard.
This Arizona favorite is now making waves nationally, thanks to its over-the-top toppings and vibrant presentation. It’s a must-try for fans of Mexican-inspired flavors.
17. Coddies (Baltimore, Maryland)
A humble treat with history. Coddies are Baltimore’s answer to fish cakes, made with mashed potatoes, salted cod, and a mix of spices, then fried until golden.
Often served on saltine crackers with mustard, these crispy treats were once a popular snack in local taverns. Today, coddies are making a quiet comeback, celebrated for their simplicity and nostalgic appeal.
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18. Chicken Riggies (Utica, New York)
A pasta dish with personality. Chicken Riggies is a spicy, creamy pasta dish that hails from Utica, New York.
Made with rigatoni, chicken, hot peppers, and a tangy tomato cream sauce, it’s a comforting meal with a kick. This regional specialty is enjoying a revival, appearing on menus far beyond Upstate New York as chefs play with variations and spice levels.
19. Sloppy Joe (Iowa-style)
Not your average sandwich. The Iowa-style sloppy joe, also known as a Maid-Rite, features seasoned ground beef served loose on a bun.
Unlike the saucy version found elsewhere, this Midwest classic relies on its simplicity and seasoning for flavor. Its comeback is fueled by nostalgia, with diners and retro-inspired eateries bringing it back in style.
20. Boiled Peanuts (Southern U.S.)
The ultimate roadside snack. Boiled peanuts are a Southern tradition, made by simmering raw peanuts in salted water until tender.
Their unique, soft texture and salty flavor have made them a beloved snack at roadside stands and fairs. This dish is being reimagined in gourmet versions, with flavors like Cajun spice or garlic butter drawing new fans.
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21. Frito Pie (Southwest U.S.)
Messy but marvelous. Frito pie is a Southwestern comfort food made by topping a bag of Fritos with chili, cheese, and onions.
Often served directly in the chip bag, it’s a nostalgic favorite at fairs and sports events. Chefs are now elevating this humble dish, adding gourmet toppings like brisket, avocado, or crema.
22. King Cake (Louisiana)
A sweet celebration staple. King cake, a Mardi Gras tradition, is a ring-shaped pastry filled with cinnamon or cream cheese and decorated with vibrant icing in purple, green, and gold.
Hidden inside is a tiny baby figurine, symbolizing luck. Once limited to Louisiana during Mardi Gras, king cakes are now enjoyed year-round across the U.S., with creative new flavors like praline or fruit fillings.
23. Cranberry Chutney (New England)
A tart and tangy classic. Cranberry chutney is a New England staple that pairs tangy cranberries with spices, citrus, and sometimes nuts.
Traditionally served during the holidays, this dish is now being rediscovered as a versatile condiment for meats, cheeses, or sandwiches. Its bright, fresh flavor makes it perfect for modern twists on classic recipes.
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24. Barbecue Spaghetti (Memphis, Tennessee)
A smoky, saucy fusion. Barbecue spaghetti is a Memphis invention that combines smoked pulled pork, barbecue sauce, and pasta.
This unique fusion dish was born in local barbecue joints and is now being rediscovered for its bold, smoky flavors. It’s a must-try for fans of Southern barbecue looking for something unexpected.
25. Peach Cobbler (Southern U.S.)
A dessert worth rediscovering. Peach cobbler, a Southern classic, features sweet, juicy peaches baked with a buttery biscuit topping.
Once a staple at church picnics and family gatherings, it’s now making a resurgence in bakeries and restaurants across the country. Chefs are updating the recipe with fresh twists like bourbon-infused peaches or almond crumble toppings.
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