Special Report

The Most Iconic Food From Every State

Colorado
> Iconic dish: Rocky Mountain oysters

If you see those on a menu, keep in mind that even though these may be called Rocky Mountain oysters, these are not seafood. They’re bull testicles that have been sliced thin, breaded, and deep-fried. Called prairie oysters in Canada, they’re a popular appetizer in Colorado, where they’re a hallmark of “cowboy fare” and commonly found at festivals and bars, where they’re frequently served with cocktail sauce.

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Connecticut
> Iconic dish: White clam pizza

The city of New Haven has a pizza style all its own, characterized by a thin, slightly oblong crust with a pronounced char from the coal-fired oven in which they’re cooked. The city also has a signature pizza topping: fresh chopped clams. The pizza’s birthplace, Frank Pepe, still serves the definitive version, which combines the clams with grated cheese, chopped garlic, and a drizzle of olive oil.

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Delaware
> Iconic dish: Scrapple

A traditional Pennsylvania Dutch dish that’s commonly found in the Mid-Atlantic states (especially Delaware), scrapple is made by boiling pork scraps and offal with cornmeal and seasonings including sage, thyme, savory, and black pepper and forming it into a loaf. Once cooled, it’s sliced and either pan-fried or deep-fried until crisp. It’s a popular breakfast side dish, usually served with both sweet or savory condiments (including apple butter or mustard). Nowadays, many producers forgo the offal and make theirs with pork meat.

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Florida
> Iconic dish: Key lime pie

The dessert most closely associated with the Florida Keys, Key lime pie is usually made by filling a graham cracker crust with a creamy filling made with Key limes (which are tarter and aromatic than the more common Persian limes), egg yolks, and sweetened condensed milk and topping it with meringue that’s been bruléed to golden brown.

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Georgia
> Iconic dish: Pimento cheese

Few dishes are more associated with the South (and Georgia especially) than pimento cheese, and just about every Southern chef has put his or her own spin on the recipe. At its most basic, it’s a mixture of mayonnaise, shredded cheddar or processed cheese, and diced pimentos, usually served on Ritz crackers, in a sandwich, with chips, or atop a burger or hot dog. Variations on the recipe can include worcestershire sauce, mustard, cream cheese, cayenne, and onion or garlic.

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