America's Favorite Eats, You've Probably Never Heard Of

Every state has its signature dish- but beyond the famous ones like Texas brisket or Maine lobster, there’s a whole world of local favorites that rarely make it past state lines. These recipes are passed down through generations, the ones found is small town diners and family kitchens rather than on national menus. These dishes tell the story of regional pride, resourcefulness and flavor. They may not be well-known outside their home turf, but to locals, they’re pure comfort- the taste of home on a plate.

Scrapple- Delaware

Scrapple is one of Delaware’s most distinctive and beloved regional foods — a hearty, old-fashioned dish with roots that trace back to the state’s early settlers. Its origins lie with the Pennsylvania Dutch, who brought their frugal and flavorful cooking traditions to the Mid-Atlantic region in the 18th century. Scrapple was born out of a simple philosophy: waste nothing. After butchering hogs, every edible part of the pig was boiled, finely ground, and mixed with cornmeal, flour, and spices like sage and black pepper. The mixture was poured into loaves, allowed to set, and then sliced and pan-fried to a crisp golden brown on the outside while remaining soft and savory inside.

For generations, it’s been a breakfast staple, especially in rural areas where hog farming once thrived. Fit is commonly served alongside eggs, toast and coffee. While some first-timers might hesitate at the idea of “pork scraps,” locals know that good scrapple is all about rich flavor and comforting texture.

Finger Steaks- Idaho

Finger steaks are a true Idaho classic — a comfort food with deep regional roots and plenty of local pride. The dish consists of strips of tender steak, usually sirloin, that are battered, deep-fried, and served golden and crispy, much like chicken tenders — but with beef. In 1950, Milo Bybee, a chef at Milo’s Torch Lounge in Boise, created the first version. Looking for a way to use trimmings from high-quality cuts of beef, Bybee sliced them into “fingers,” dipped them in seasoned batter, and fried them to perfection. The result was an instant hit and perfect for pairing with Idaho’s other pride and joy: potatoes.

Finger steaks have become a staple on menus across the state, often served with a side of fries and cocktail or fry sauce for dipping. They’re more than just a local favorite — they represent the resourceful, down-to-earth cooking that defines Idaho’s food culture.

Maid-Rite- Iowa

The Maid-Rite sandwich, often called a “loose meat” sandwich, is an Iowa original that dates back nearly a century. It was created in 1926 by Fred Angell, a butcher from Muscatine who wanted to serve something different from the typical hamburger of the day. Instead of forming the beef into a patty, Angell seasoned and crumbled it, serving the tender, ground meat on a steamed bun with a simple topping of mustard, pickles, and onions. Legend has it that one of his first customers took a bite and exclaimed, “Fred, you know, this sandwich is made right!” — and the name stuck.

The sandwich quickly gained a devoted following and became a point of pride across the state. By the 1930s, Maid-Rite franchises began popping up in small Iowa towns, each one serving the signature loose meat sandwich along with thick malts and homemade pies. Many of these early locations still operate today with their original neon signs and counter stools, giving diners a nostalgic taste of Iowa’s culinary history.

Jucy Lucy- Minnesota
The spelling of the Minnesota classic (Jucy/Juicy) is as debated as its bar of origin. The cheese stuffed burger delicacy got its start in South Minneapolis on Cedar Avenue. Both Matt’s Bar and the 5-8 Club both stake a claim in its creation. According to legend at Matt’s Bar, back in 1954 a customer asked for “two hamburger patties with a slice of cheese in the middle.” The customer took a bite and exclaimed, “that’s one juicy Lucy.” The name stuck, but thanks to a typo it became known as Jucy Lucy. 5-8 Club also makes the claim that they created the Minnesota classic in the 1950s.

Over time, Jucy Lucy evolved to encompass a variety of molten cheese stuffings and toppings. According to Gopher State natives, “As long as there is cheese in the middle, it’s a Lucy- and it’s delicious.”

Runza- Nebraska

A staple among Central and Eastern European immigrants, Runza became so well loved across Nebraska that it has its own chain restaurant dedicated to its honor. A descendant of the pierogi, the sandwich was an early take on a Hot Pocket with meat and cabbage inside a dough pocket.

Yin 1949, Volga German descendant Sally Brening introduced the meat pie to the masses with the creation of a small drive-in. Now you can enjoy a Runza at one of 85 aptly named restaurants or with 14,000 fans at Lincoln’s Memorial Stadium.

Pork Roll- New Jersey

A pork roll is as beloved in the Garden State as the shore and boardwalk. Taylor Ham, as it is often known, is named for its founder, John Taylor, who created the meat in Trenton back in 1856. In 1906 the Pure Food and Drug Act the name was changed (and unsuccessfully trademarked) to Pork Roll- since it isn’t technically ham.

Similar to Spam, a pork roll is a pre-cooked blend of finely ground cured pork that is often sliced thin and fried like Canadian bacon. In New Jersey the delicacy is often served alongside egg and cheese on a hard roll or bagel.

There is a geographical debate between the name Taylor Ham versus pork roll, but every Jersey fan will agree that when it comes to breakfast, the creation can’t be beat.

Knoephla Soup- North Dakota

The dumpling soup was a staple for German immigrants from Russia. A cousin of spatlze, knoephla are dense, slightly chewy flour-based egg dumplings. The dumpling soup is rich, hearty and chuck full of simple ingredients abundant throughout the Midwest- chicken stock, celery, carrots and potatoes- to create a hearty staple for frigid winters.

Marionberry Pie- Oregon

Marion Berry Pie is favorite throughout the Beaver State, but seldom known beyond the region. A blend of blackberry species, the Marionberry Pie is a delightful combination of syrupy and tart. The Marionberry was created by George F. Waldo at Oregon State University in 1948. Named after the county in which it was created, the big, sweet and tart favorite is a cross between Chehalem and Olallie blackberries. The growing season is only a few weeks long and exclusive to the Pacific Northwest.

Oregon’s most beloved summer treat combines the “Cabernet of Blackberries” with citrus juice, cane sugar, butter, cornstarch and salt for to create the perfect, unique Marionberry Pie. The Oregon state legislature recommends enjoying the pie with a dollop of whipped cream!

Chislic- South Dakota
Chislic is a dish of skewered, deep-fried red meat cubes, typically mutton, lamb, venison or beef, seasoned with garlic salt and served with toothpicks. While chislic is popular across the state, it hails from the small town of Freeman, just outside of Sioux Falls.

In 1872, when Germans from Russia began to settle the region they brought with them chislic. In Russia, the meat was grilled over an open flame, but a lack of firwood in their new homeland led to frying the meat in sheep fat. The dish transitioned to restaurants around the “Chislic Circle.” In March 2018, Chislic was declared the official state “nosh” of South Dakota.