These Are The Foods You Need To Try In Each State

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"Oh, you're going to where? Well, you just have to try the..."

American cuisine is a rich, varied affair boasting delectable dishes inspired by our nation's cultural diversity, indulgent desserts crafted in time-honored tradition, unique meals making use of local flora and faunae, and a good share of deep fried stuff, of course. No matter where you go in the United States, you are sure to find a few foods you would be hard-pressed to locate in other areas and that you really should try before getting back on your way. Some states have official foods, like a state fruit or vegetable, while some even have official meals complete with prescribed sides and all.

Other states don't have official foods recognized by the government but do offer emblematic eats celebrated by the citizens. In some cases, the best foods to try in each state are based on location, as in with lobsters in Maine and cheese in Wisconsin. In other cases, it's a matter of cultural heritage, as with pizza in New York and the burrito in California. And sometimes there may be a state food you need to try just to check the proverbial box, not because your tastebuds are tantalized (Rocky Mountain Oysters, we're looking at you here).

Whether they become new favorite foods in your household or once in a lifetime bites taken as you pass through, here are 50 foods that you really should try for a true taste of America.

There's a reason fishermen up in Alaska are willing to risk their lives on shows like Deadliest Catch – king crab tastes amazing. Also, it's a highly lucrative type of seafood to sell, which is of course the larger driving factor behind the trade. But for you, it's all about taste. Crab meat can be chopped up and mixed into crab cakes, it can be served in tacos or rolls, used in salads or soups, or it can be enjoyed on its own, ideally served slathered in butter and lemon. And while you can get king crab meat from Alaska in fine dining establishments all over the globe, it's hard to beat eating a freshly caught and cooked crab.

You will also pay a lot less for crab meat in Alaska, which is a good thing, as you may pay as much as $50 or more for a pound of Alaskan King Crab meat when you buy it farther afield. And if you're planning to pay market price at a steakhouse you might as well save your money by booking a flight to Alaska, more or less.

(Also, don't spend too much time Googling images of an Alaskan King Crab (also called the Red King Crab or Kamchatka Crab) because they're pretty terrifying to look at, what with a leg span potential of nearly six feet.)

Fried pickles are on menus far and wide today — you can't walk into a Buffalo Wild Wings or roadhouse or burger joint without seeing the things offered with a side of sauce and a stack off napkins. But despite their ubiquity today, fried pickles can be traced right to Pope County, Arkansas in the summer of 1963. That's when restaurateur Bernell "Fatman" Austin put fried pickles on the menu and created one of the world's most beloved appetizers (and burger toppers). It makes sense that Austin came up with a way to enhance and thus upwell pickles: his drive-in restaurant was across the road from the Atkins Pickle Plant, the main pickle producer in the state of Arkansas, so he had a ready supply of the foodstuff.

First created as something of a gimmick ("fried what? Now this I gotta try!" e.g.) fried pickles became so popular that soon people were traveling long distances to try Austin's fried pickles at his Duchess Drive In and not long after competitors started selling their own fried pickles as well. The new food spread across the South and soon across the nation. Today it's hard to imagine a certain set of restaurants without fried pickles on the menu. 

Colorado Rocky Mountain Oysters may not be for the faint of heart, but they are tender and delicious. Their name is one of the greatest euphemisms — or shall we say outright deceptions — of the culinary world. They are usually bull or bison testicles, though occasionally made from the testes of sheep or goats, and sometimes pigs, and are prepared by skinning, breading and spicing, and then deep-frying. Often these Mountain Oysters, as they are also called, are pounded flat before cooking, which further belies their origin and which may make enjoyment thereof easier for squeamish diners.

If you can get over the ick factor here, you will enjoy genuinely tasty and delicate food with an unusual flavor profile often described as more akin to venison or even calamari, in the opinion of many aficionados. First eaten by Rocky Mountain ranchers who didn't want to waste any edible foods and often had a surplus of, well, bull balls after castrating numerous head of cattle, the "oysters" grew from a food of convenience for working men to a menu staple in many restaurants largely because they are quite a fine appetizer, and partially for the novelty factor that sees patrons daring one another to gobble down a few.

Don't ask what's in Delaware's semi-official state dish, scrapple – just eat and enjoy. But since it seems like you're probably asking, scrapple is made from ... a lot of animal parts, basically. It often features liver, kidneys, hearts, offal (which just goes to show you how obscure the stuff in scrapple is, offal itself being a "polite" term for entrails and organs), and other meat stuff. That meat stuff is then mixed with cornmeal and spices and cooked in a broth before being formed into loaves. Once cooled and set, these are served as scrapple. 

Scrapple is rather like a blend between meatloaf and sausage, and it's a staple dating back to colonial times when no edible bits of anything went to waste.

Simple but wonderful, grits became Georgia's Official State Prepared Food almost 20 years ago, and why not? They may be humble, but they're a proud food. And dressed up, grits can be a surprisingly complex and fancy dish, too. As stated on the Georgia Secretary of State webpage: "Grits are bits of ground corn or hominy which constitute a uniquely indigenous Southern food first produced by Native Americans many centuries ago. Corn is a preeminent Georgia crop grown throughout the state. Grits can be a pure and simple breakfast dish or can be incorporated into gourmet cooking through countless recipes." And in case you're wondering, hominy is corn, it's just been soaked in an alkali solution that softens and engages the kernels through a process called nixtamalization. The more you know!

Idaho is a beautiful state with soaring mountains, winding rivers, open plains, dense forests, and myriad other landscapes. It's a great place for fishing, hiking, rafting, cycling, camping, and affordable housing has made it a popular new home state for many families. But mostly, when you think about Idaho, you probably think about potatoes. And that's fine, because Idaho grows great potatoes. 

The state produces the largest potato crop in America, and in case you were wondering, the United States ranks fifth in annual global potato production behind China, India, Russia, and Ukraine. Try Idaho potatoes baked, mashed, as fries, or as delightful potato croquettes, provided you have some free time to spend in the kitchen.

Indiana's Hoosier Sandwich will dazzle your tastebuds and assault your arteries. This (multiple) meal on a sandwich consists of a huge pork tenderloin that's breaded and then deep fried and served on a bun and topped with lettuce and tomato and usually accompanied by a plateful of fries. First served way back in the early 1900s at a restaurant called Nick's Kitchen, these mighty sandwiches are now fried up all over Indiana and are especially popular during football games. Now in its 112th year, Nick's Kitchen is still open, by the way, so if you pass through Huntington, Indiana, don't miss the "home of the Breaded Pork Tenderloin," as the restaurant calls itself.

Kansas-style BBQ is famous all over the world, especially Kansas City ribs. Talking about barbecue cooking in America is a sure way to start a debate: is Texas BBQ the best? Can the Carolinas claim it? What's the original American BBQ style? How long should you smoke this, marinate that, and on it goes. But let there be no debate about this claim: Kansas City is home to some mighty fine ribs. Kansas City ribs are slow-cooked as any good rib should be, and then have a thick, sweet and tangy sauce brushed on in the last half hour or so of cooking, so the flavors can soak into the meat plenty but are still heavily slathered atop the ribs when they are served. Most Kansas City BBQ chefs also use some chili powder or other spices to add some kick.

It's almost impossible to pick one Louisiana favorite food given the joys of Cajun cooking — not to mention other cuisines that permeate the state — but you really haven't lived until you've had a beignet. Yes, gumbo is divine. Yes, the muffaletta sandwich is sublime, and so on. But a beignet, that superlative treat, that's the one to try if you're only going to try one thing. (Pro tip: try more. Lots more.) A beignet (that's pronounced BEE-IN-YAY, FYI) is made from a rich, fried dough and topped with powdered sugar. Simple enough, really, and why gild the lily?

When in Maryland, you must eat crab cakes ... and crab soup ... and crab dip. It can be a visceral experience, eating a crab, what with all the smashing and cracking an extracting, but the meat is hard to beat eaten cooked up fresh, no need for mixing it into a dish, even. However you choose to enjoy your Chesapeake blue crab, you're doing it right when you're eating it in Maryland, the state with the largest annual haul of this succulent Atlantic crustacean. And hey, don't forget to try a bag of unique Utz "The Crab Chip" potato chips, which may not feature any actual crab meat, but are made with seasonings often put on crab.

Michigan may not have an Official State Food, but the coney dog pretty much takes that title anyway. According to the Detroit Historical Society's "Encyclopedia of Detroit," a "coney dog is a beef frankfurter in natural casing, nestled in a soft, steamed bun. Its topping of an all meat, beanless chili, diced white onions, and yellow mustard distinguishes it from the ordinary hot dog." This is very much a Michigan original, despite being named for New York's Coney Island by Greek immigrants who passed through New York on their way to Michigan and who would create the coney dog in Detroit in the early 20th century. Health food no, but ultimate comfort food yes.

It's not entirely clear how the tamale, a staple food of Mexican cuisine, became, in a slightly altered version, a staple food in Mississippi, but you won't bemoan the murky history when you take a bite. Maybe the Delta tamale was created after early 20th century African American sharecroppers in the region mingled with more recently arriving Latinx immigrants. Maybe it came back with soldiers returning from the Mexican-American War in the 1840s. We're not sure, but what is certain is that these corn husk-wrapped, slow-simmered pockets of cornmeal, meat, and spices are alone worth a visit to the Mississippi Delta region.

Don't miss the huckleberry pie when you visit Montana. Also try huckleberry jam, huckleberry ice cream, and huckleberry vodka. And maybe some bison. Huckleberries grow well in several Pacific Northwest states, including Oregon and Washington, but have a special place in Montana, where you'll find them sold in roadside stands and made into all sorts of dishes and treats. Somewhere between a blueberry and cranberry in taste, huckleberries don't have a long shelf life once picked — which is why they're not common nationwide, as many berries are despite only growing in certain areas — so treat yourself when you're up in Big Sky Country.

Steak and eggs may not have been invented in Nevada, but after a long night on the town, you won't mind the fact that so-called 3 a.m. steak and eggs are widely available at diners and restaurants up and down the famed Las Vegas Strip. The dish is often simply called "steggs," which is so much easier to mumble out when you are six or seven margaritas deep. Also don't miss the buffets in Vegas, which may be the only place in town you get your money's worth.

New Jersey's italian hot dog is a mighty meal on a single bun. In fact, calling this thing a hot dog is rather like calling a Denver omelet "eggs" — it does no justice to this mighty hand-held feast. The Italian hot dog will have a hot dog (usually a beef frank) down the middle of a bun, but it will also come packing everything from sliced sausage to peppers and onions to sauces, cheeses, chili, and more. New York may rule the East Coast when it comes to pizza, but New Jersey takes the proverbial cake for dawgs.

Find better pizza than you can in New York? Forget about it! Or fuhgeddaboudit, rather. New York's pizza is celebrated all around the world (except maybe in Chicago) for good reason: it's great. The rich Italian heritage of New York City and the state beyond led to hundreds of pizza shops around the Empire State offering these distinct big, flat slices that can be loaded with toppings but are perfect with cheese alone, too. New York pizza is best eaten folded in half, leaving one hand free for gesticulations while the mouth is too full to speak.

There is clearly something about northern plains states with long, cold gray winters that necessitates the need for great comfort foods. Maybe it's those long, cold gray winters? Anyway, the pierogi is a favorite with North Dakota natives and will thrill (and comfort) visitors alike. A throwback to the cultural cuisine of Ukrainian immigrants, in North Dakota a pierogi usually consists of a fried dumpling filled with mashed potatoes and cheese and often served with mashed potatoes and borscht.

Oklahoma has an entire official state meal, and as it's the only state with such a thing, you might as well embrace it. The official state meal of Oklahoma consists of: fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, black-eyed peas, chicken-fried steak, strawberries, and pecan pie. Not a bad spread, really, which is why it was established by the 41st Oklahoma Legislature via House Concurrent Resolution 1083 back in the year 1988.

The Philly cheesesteak is a Pennsylvania favorite beloved around the nation but seldom imitated properly beyond the City of Brotherly Love. As the story goes, one day in 1930, a street food vendor named Pat Olivieri, grilled some beef on his grill usually used for hot dogs so he could make himself something different for lunch. Passersby spotted the beef and cheese on a roll concoction and asked for the same. And then they kept asking. A Philly cheesesteak is always made with beef and can be made with American cheese, provolone, or even canned cheese spray whatnot, and onions are an acceptable addition, but beyond that, it's only proper if kept simple.

Boiled Peanuts are the official state snack of South Carolina, and have been since made so by Act Number 270 back in 2006. While only rather recently made the certified state snack of South Carolina, boiled peanuts have played a role in South Carolina's history for centuries. They were prepared in this manner by laborers in the 1800s who would gather surplus peanuts and boil them up after the harvest had been reaped and sold.

If you're in Tennessee, you're in for some great music, some fine whiskey, and some unique fried chicken. Tennessee hot chicken isn't called "hot" because it's hot temperature-wise, though ideally, it will be when you eat it. It's called that because this fried chicken ranges from a touch of spice to hellfire on your tongue. There are myriad ways to make Tennessee hot fried chicken, but the common element is always a kick of spice. And deep frying, of course.

Utah's funeral potatoes dish is darkly but aptly named because it's the ultimate comfort food, and when you're at a funeral, you want some comfort. Originally a Mormon dish always present at funerals and other less official post-mortem gatherings, Funeral potatoes are a cheese-heavy au gratin style food baked in a casserole dish and usually also featuring onions, sour cream, and a crunchy topping often made from potato chips. Sounds tasty enough to eat even without a death to mourn, frankly.

Virginia is the "Oyster Capital of the East Coast" and has eight distinct oyster regions. Oyster eating in Virginia is documented about as far back as we have documentation of any colonial activity, the food being noted by English settlers in Jamestown all the way back in 1607. Some Virginia oysters are harvested in salty waters in or near the ocean, others come from freshwater rivers, and some from brackish waters in between, but all pair nicely with a glass of Virginia wine. (Virginia is the 10th largest state in terms of wine production, FYI.)

You might not think of West Virginia as a state rich in Italian heritage, but in fact there is plenty of old country history to this lovely mountain state, so much so that there's even an annual West Virginia Italian Heritage Festival held each year in September since 1979. Given that heritage, West Virginia's pepperoni rolls are not to be missed, and that's true no matter what time of year you visit. Created loving spouses in the 1920s as an easy food for miners to carry down into the mines with them, today you need no excuse to but into a savory West Virginia pepperoni roll.

Wyoming has some of the best trout fishing in America, and you'll find some of the best fish dishes there because of that. Try it baked, try to grilled, try it as poor man's lobster, or try it in a rich chowder, the versatile trout is a great fish for all sorts of dishes. Also think of the hours spent out in some of the most stunning natural scenery America has to offer and you'll hardly care how many fish you catch.