6 Weird Regional Foods to Try When Traveling Around the US this Summer

6 Weird Regional Foods to Try When Traveling Around the US this Summer

You know when you get caught up on a weekend in a traveling show and watch as people eat crazy things like grasshoppers or pig’s feet and you find yourself equally repulsed and intrigued all at the same time? Usually you will find these in exotic, foreign lands with much different cuisine than we are used to (I wish I could say I was watching a cool documentary on the Travel channel, but if I’m being honest, it’s mostly from watching them travel to exotic, romantic destinations on the Bachelor :) I’ve got to find better things to do with my time than watch that garbage. Trust me, I know!)

While it seems America is all regular things like hamburgers and apple pie, there are plenty of crazy regional dishes here in America that might be worth trying when you are out and about traveling this summer all over this beautiful land we love.

Here is a little roundup of a few interesting regional dishes across America.

IN THE SOUTH

CHITLINS OR CHITTERLINGS

What is it? Cleaned pig intestines that are traditionally slow-boiled then served with hot sauce and vinegar, but they can also be deep fried. Because it is so labor-intensive to clean them, they are often served on Christmas or other special occasions.

LIVERMUSH

Where you can find it: North Carolina and the South

What is it? It is often referred to as liver pudding, it is a loaf made of pig’s liver, pig’s head parts, and cornmeal. It is often sliced and fried, then served with grits and eggs for breakfast, or in a sandwich with juneo for lunch. Many towns in North Carolina have festivals dedicated to the porky, Spam-like concoction.

WEST:

GEODUCK: (pronounced gooey duck)

Where can you find it? The Pacific Northwest

What is it? These are large deep-water clams with long siphons, or “necks,” which can grow up to three feet in length and live for 100 years. They are sometimes served sliced thin like sashimi, but are often sauteed in butter.

ALASKA

AKUTAQ

What is it? This is an Inuit ice cream which contained polar bear fat in its original carnation, though now it is usually made with shortening, berries, sugar, and snow. Sometimes there are meat add-ins like salmon and caribou, with animal fat or oil used for preservation.

MIDWEST

GOETTA

Where is it from? Cincinatti, OH

What is it? A breakfast sausage made of ground meat (pork, beef or both), as well as steel-cut oats that German-American immigrants would use to make their meat mixture go further. After forming into a loaf, it is cut into slices and fried in pork fat. It is commonly referred to as “Cincinatti caviar”

THE NORTHEAST

GARBAGE PLATE

Where is it from? New York State

What is it? It is a crazy plate loaded with a mixture of cheese, hamburger, Italian sausages, steak, chicken, white or red hots, a grilled cheese sandwich, fried fish, and/or eggs, served on top of one or two of the following: home fries, fries, beans, and mac salad. Then it is topped with onions, mustard, and hot sauce, and it comes with a side of bread and butter for soaking up any residual sauces. Apparently this gut-buster got its start back in 1918 at Nick Tahou Hots in Rochester, NY.

Have you tried any of these meals before? Did you love it or hate it? Please share any regional dishes in your area you think people should try in the comments below.

    Mary Richardson
    Weekly Newsletter Contributor since 2014
    Email the author! mary@dvo.com