Food has always been closely tied to geography, with dishes traveling the world as people discover them and bring them home, but what about those delicacies that never make it out past the county line? We’ve assembled a list of some of the strangest and most regional dishes you can find from coast to coast. Who knows, maybe you might want to reroute that upcoming vacation to dip a toe in the world of culinary oddities. Google them if you want, but trust us when we say these are all very, very real.
Koolicles
Hailing from the Mississippi Delta, the history of the Koolicle is a murky one. The “recipe” calls for a drained jar of garlic dill pickles and a pack of cherry Kool-Aid mix. Stir up the Kool-Aid, add pickles and let sit. The result is a neon red pickle that (we’re told) tastes unlike anything you’ve probably ever had.
Lutefisk
A favorite of Norwegians, this bizarre dish can be found predominantly in Minnesota, where there’s a large historic population. Made using air-dried whitefish, the fillets are soaked in water and lye for up to eight days until they reach a translucent, jelly-like consistency. Known for a pungent smell and uh … “unique” texture, the most common way to consume it is with a lot (A LOT) of melted butter.
Lamb Fries
A dish from the bluegrass region of Kentucky, lamb fries have been the foundation of many a good laugh when served up to an unsuspecting outsider. Not “fries” at all, this dish consists of breaded and deep-fried sheep’s testicles. For most people, it’s more about getting over what it actually is than how it tastes, which we’ve been told is delicious.
Cincinnati Chili
Often served over cooked spaghetti with a heaping pile of shredded cheddar cheese, Cincinnati Chili was brought to the region by Macedonian immigrants in the 1920s. Unlike more traditional recipes, this version is effectively a ground meat gravy rather than what most of us would call chili. Still, during those cold Ohio winters, locals swear by a steaming plate of the stuff.
Fluffernutter
The official state sandwich of Massachusetts combines classic white bread, marshmallow fluff and peanut butter to create a sweet, savory treat.
Boiled Peanuts
Popular in Virginia and the Carolinas, boiled peanuts are just what the name says they are. Made using so-called “raw” peanuts that haven’t fully matured, they’re boiled in heavily salted water to produce a tangy, warm snack that’s often sold in corner stores, bars and on roadsides. Though the soft, pea-like consistency can throw off first-timers, they’re addictively snackable.
Shoofly Pie
A traditional dessert associated with the Pennsylvania Dutch, Shoofly Pie gets its name thanks to a saccharine sweetness that’s been said to be irresistible to flies. A highly sugary molasses-based filling is served up in either a wet or dry crust, depending on the town you find it in.
King Cake
Most closely associated with Louisiana and pre-Mardi Gras celebrations, King Cake is a sweet brioche-style bread topped with a variety of colored sugars for visual flair. Because of its association with Lent and the Jesuit tradition, the cake is often enjoyed at parties where diners “search” for a small baby Jesus figurine baked inside.
Livermush (Liver Pudding)
Local to the western parts of North Carolina, livermush is often mistakenly associated with Spam. However, this delicacy, made from pig liver, head parts and cornmeal, is often served sliced and pan-fried with grits and eggs for a uniquely Southern flair.
Shandong Beef Rolls
Though not actually from the Shandong region of China, this savory item has become a favorite in Los Angeles, where a large immigrant population has invented something more aligned with American palates. Made with a scallion-seasoned pancake, sliced beef is added before rolling the whole thing up enchilada style.
Garbage Plate
If there’s one thing you probably won’t find in Rochester, it’s a hangover, and that’s in no small part thanks to its signature local dish: the “garbage plate.” Though there are multiple variations, the dish generally consists of some combination of:
-A base of baked beans and/or macaroni salad
-Home fries or French fries
-On top, a choice of two: hamburger, red hots, white hots, Italian sausage, chicken fingers, haddock, fried ham, grilled cheese or eggs
-A topping of onions, mustard and “hot sauce,” which is a ground meat chili
Watergate Salad
Found in small pockets of the Midwest, Watergate salad got its start as a Kraft recipe called Pineapple Pistachio Delight. This “salad” is a mixture of pistachio pudding, canned pineapple, whipped topping and marshmallows, and it can often be found served during holidays, family events and other parties. Depending on the region, the addition of maraschino cherries or canned mandarin oranges can be found (or forgiven).