South Carolina: Chicken Bog
Chicken Bog might not have the flash of shrimp and grits, but locals near the Pee Dee region swear by its comfort. This dish blends rice, chicken, sausage, and spices into a hearty, creamy one-pot meal. Despite its deep roots, it often gets overshadowed by barbecue in food festivals and coverage. In a 2024 survey by the South Carolina Department of Parks, Recreation & Tourism, only 17% of non-residents knew about chicken bog, while 82% had heard of Lowcountry boil. Food historians note it dates to the early 1900s, designed to feed large gatherings inexpensively. Its popularity in family reunions and church suppers keeps the tradition alive, even if it rarely appears on restaurant menus.
Utah: Fry Sauce
Fry sauce is practically a rite of passage in Salt Lake City burger joints, but it’s surprisingly unknown outside Utah. Made by mixing ketchup and mayonnaise (sometimes with spices), this dipping sauce was created in the 1940s and remains a fixture at local fast-food counters. According to a 2023 statewide poll by Utah Taste Trends, 89% of Utahns use fry sauce regularly, yet only 24% of visitors identified it as a Utah creation. National chains have recently started bottling Utah-style fry sauce, but the original recipe is still a point of pride for many small diners. It’s so iconic that the Utah State Legislature considered making it the official state condiment in 2024.
Wisconsin: Butter Burger
While cheese curds and brats get the spotlight, Wisconsin’s butter burger quietly draws lines at local drive-ins. This burger is seared and finished with a generous dollop of butter—sometimes on the patty, sometimes smeared onto the bun. Culver’s, a Wisconsin-based chain, helped bring it into the national conversation, but its origins go back to the 1930s Milwaukee diners. According to the Wisconsin Restaurant Association’s 2023 report, butter burgers are the third most-ordered local food, yet only 12% of tourists had tried one during their visit. Residents say the melty, rich flavor is pure comfort, especially on a chilly Midwest night.
New Mexico: Carne Adovada
Carne adovada is tender pork marinated in New Mexico’s famous red chile sauce, then slow-cooked until it nearly falls apart. Despite its bold flavors, it’s often overshadowed by green chile cheeseburgers and enchiladas in the state’s culinary scene. A University of New Mexico survey in 2024 found only 19% of out-of-state visitors tried carne adovada, even though local restaurants rate it as one of their most traditional dishes. Chefs point out that its roots are deeply tied to the region’s Spanish colonial history. The dish’s slow-cooked depth and signature red chile have made it a staple in family kitchens, but it rarely gets national attention.
Alabama: West Indies Salad
West Indies Salad is a Gulf Coast specialty invented in Mobile in the 1940s, featuring lump crabmeat marinated in vinegar, oil, and onions. Even in Alabama, it’s sometimes eclipsed by fried catfish and barbecue. In 2023, the Alabama Tourism Department highlighted West Indies Salad in its “100 Dishes to Eat in Alabama” campaign, noting that only 10% of food tourists had tried it, despite it being a regional favorite. Chefs say its refreshing, tangy flavor is perfect for summer, and locals serve it at special gatherings. The dish recently saw a resurgence as part of the state’s push to promote coastal cuisine.
Missouri: St. Paul Sandwich
The St. Paul sandwich—a quirky combination of egg foo young, white bread, lettuce, and pickles—remains a beloved comfort food in St. Louis’s Chinese American delis. It rarely appears in travel guides, yet a 2024 St. Louis Food Heritage report found it’s ordered by locals more than toasted ravioli. Historians believe Chinese immigrants created it in the early 20th century to appeal to American tastes. While it might seem unusual, the sandwich’s loyal following says it’s the ultimate fusion of crispy, savory, and tangy. Despite its popularity in St. Louis, most Missourians outside the city have never heard of it.
Maine: Red Snapper Hot Dogs
Maine’s bright-red “red snapper” hot dogs, encased in a natural casing that pops when you bite in, are a summer tradition at family barbecues and roadside stands. Lobster rolls dominate the headlines, but locals know that W.A. Bean & Sons has been making these hot dogs since 1918. According to a 2024 Maine Foodways poll, 92% of Mainers have enjoyed a red snapper, but only 8% of summer tourists tried one. The dogs are dyed red and often served in a split-top bun with relish or mustard. Their distinctive color and snap make them a must-try for anyone wanting the real Maine experience.
Oklahoma: Fried Onion Burger
The fried onion burger was born out of necessity during the Great Depression in El Reno, Oklahoma, where cooks stretched beef by smashing onions into patties. Today, it remains a point of local pride, with an annual festival drawing thousands. However, a 2023 Oklahoma Tourism Board survey found that just 13% of out-of-state visitors had tried a fried onion burger, with most opting for chicken-fried steak. Local diners insist the sweet, caramelized onions are the secret, creating a juicy, flavorful burger that’s unlike any other. The city of El Reno even tried to set a world record for the largest onion burger in 2024.
Hawaii: Saimin
Saimin is Hawaii’s comforting noodle soup, a blend of Chinese, Japanese, Filipino, and Hawaiian influences that reflects the islands’ multicultural past. It’s found everywhere from school cafeterias to late-night diners, yet poke and plate lunch get more attention. In a 2023 Hawaii Food Culture Report, only 16% of tourists said they’d tried saimin, compared to 88% who tried poke. Locals cherish it as a childhood favorite, often topped with green onions, spam, or kamaboko (fish cake). McDonald’s locations in Hawaii even serve their own version, underscoring its everyday popularity.
Montana: Pasties
Montana’s pasties—a handheld meat pie brought by Cornish miners in the 1800s—are a staple in mining towns like Butte. While bison and trout headline state menus, pasties remain a working-class favorite. According to a 2023 Montana Historical Society study, only 21% of tourists sampled a pasty, even though they’re widely available in local bakeries. Filled with beef, potatoes, and onions, these savory pies are ideal for a hearty meal on the go. Locals say it’s the ultimate taste of Montana history, but it rarely gets the spotlight outside of the state’s mining communities.
