5 Must-Try Regional American Foods
So you've decided to take that cross country trip you've been dreaming about all of these years. Good thing, especially if you're into food, as you'll have a chance to sample the cuisine of numerous places across the country. Hop into a local bar and grill like Mugshots Burger N' Brew and give one of these must-try regional American dishes a shot.
Chitterlings
If you're a northerner, you might not be familiar with this Deep South dish. Although it might not sound palatable at first, give them a shot, as they're quite addictive. Chitterlings are cleaned pig intestines that have been slow boiled to absolute perfection – although sometimes they are served deep fried. This chewy, heavily flavored dish is usually served with a strong vinegar or hot sauce. They are quite difficult to prepare, so make sure that you're in the South for a holiday.
Pasties
Even Midwesterners might not know what pasties are. Pasties are endemic to Michigan's Upper Peninsula, and are actually derived from a dish that was served in England. These flaky pies are filled with an array of onions, potatoes, spices, and meats. Often times, pasties are known by another name – yoopers.
Benne Cookies
This South Carolina confectionery is both sweet and crunchy. Similar in construct to a wafer, the Benne is made from brown sugar, plenty of vanilla, and bit of butter.
Goetta
The Midwest is known for being home to numerous immigrants from Germany. As such, they brought along plenty of cuisine with them. Goetta is a German-American dish in which ground meat is combined with oat, which gives it a heartier texture and flavor, as well as ensures that the meat lasts a bit longer. It is then formed into a loaf and then fried in pork fat. This dish is both filling and quite savory, and is a popular favorite among tourists and locals alike.
She-Crab Soup
If you thought you would never taste a dish that requires that the animal from which it's made be of a certain gender, then you are incorrect! She-Crab soup is made from a female crab that provides the roe and also gives the soup its orange hue. It is a thick bisque that consists of crab roe, blue crab meat, dry sherry and heavy cream. You will find it on the southeast coast. It is a true Atlantic treat.
These regional appetite quenchers are sure to challenge your palate and fill your belly!