Hmm, in Minneapolis? Nothing that is special just to us that I know of, but I don't get out much.
Way up north you get the lutefisk, lefsa, and klub, but not in the city unless it's for a special event or something.
Grouper Sandwiches (if they're real)
Brains and eggs
Cyclists of the world, unite! You have nothing to lube but your chains!
I once heard that Columbus is the most popular 'testing ground' for restaurants & chains due to our diversity and... uhh... large appetites. So I present to you... Columbus' Regional Cusine:
We are the home of Brio, Bravo, Bon Vie & Lindey's and the Cameron Mitchell joints (Fish Market, Mitchell's Steak House):
And...well, we usually eat Michigan alive during the fall.. soo...
No matter what happens now
You shouldn't be afraid
Because I know today has been the most perfect day I've ever seen.
R A D I O H E A D
When I moved to CO from CA, my idea of a chili burger was a standard burger with a whole or chopped Ortega chili on it. Some places do serve it that way, but most serve it open-faced with green chili stew ladled over the burger and fries...similar to this:
Very tasty, but quite a bit different than what I was used to.
About the only other region-specific foods I can think of are Navajo tacos and fry bread.
I have no idea. Rocky mountain oysters?
I don't have a picture, but fried buffalo fish is very easy to find here around the rivers. Very similar to carp. It is good, too.
i grew up on a farm and we killed our own pigs/beef etc...my granddad would eat that....ewwwwwwwww. and scrapple (and souse meat) was something disgusting that my grandma made. now, you can get scrapple in the grocery stores here, but it's just livermush with more cornmeal in it...it's like what i grew up on...of course, if you want some GOOD livermush, head to Marion and get some Hunter's Livermush. i always bring some back with me when i go to WNC.
If I had to pick one thing that is fairly unique to Texas, it would be exceptionally good steaks.
There's nothing Michigan really has that's unique, aside from Pasties, which are an upper peninsula thing. There are also Flint type coney dogs, but those are pretty much exclusively found in Flint, and one place in Mesa AZ on weekends.
Bring back the Sig Test!
Beef on Weck. Roast beef, horseradish, on a kimmelweck roll. Simple, tasty.
It is a roast beef sandwich on a salty kummelweck roll. In fact, it is this roll that makes the sandwich unique. Made only in the Buffalo-Rochester area, the kummelweck—often alternatively spelled kimmelweck—is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Kummelweck is simply shortened to “weck.” The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish he or she used), a couple of huge kosher dill pickle slices on the side, and extra beef juice served straight from the roast. Wash it all down with a cold, locally brewed ale.
1901 - The following family history of the origin of the Beef on Weck sandwich was shared with me by John Guenther, great grandson of Joe Gohn, originator of the Beef on Weck Sandwich. Some of the information also comes from the Buffalo Courier Express newspaper, April 6, 1980:
Just before the start of the 1901 Pan American Exposition in Buffalo, NY, Joe Gohn (1862-1949) purchased a small saloon which he called the Delaware house, located at Delaware and Delavan Streets. The Delaware House was located on the northwest corner across the street from one of the exposition’s main entrances. He enlarged the house to offer hotel-style rooms for the exposition travelers. It was never called a hotel, but in order to have a whiskey license, he had to have ten bedrooms and provide sitting rooms for his customers.
According to family history, street trolleys loaded with people headed for the exposition were let off near the veranda of the John Gohn’s Delaware House. Since Joe had turned his house into a hotel and tavern to house and feed the hungry people, he decided that a roast beef sandwich and a cold beer would taste good to these travelers. Joe had a German baker working for him who was already making the rolls for the Delaware House. This baker, name unknown, suggested adding the caraway seeds and salt to the top of the rolls as they did in Germany. In Germany, this type of roll was called a kummelweck with nickname of weck. These sandwiches soon became very popular, and of course, the kummelweck helped to create extra thirsty patrons for selling a lot of beer.
The original Delaware House was purchased by the Standard Oil Company in 1931. It was later razed and a has a gas station on the site. Joe Gohn then purchased the building next door and converted it into a tavern, called Gohn’s Tavern. He continued serving his now famous Beef on Weck sandwiches. In later years, he sold the tavern and it became Meyer’s Tavern, which for many years continued selling the Beef on Weck sandwich with great popularity.
oh, yeah, we have wings too.
sigless at the moment....
Is there something that's a SoCal regional food? I'm more inclined to think that we mix and match foods from different regions rather than create our own blend...unless you count In-N-Out.
not 'my region', but where i live.
nieuwe haring (i prefer it cleaned, chopped, and eaten with a toothpick).
osseworst - seasoned raw beef sausage.
One regional thing I don't see outside of Texas:
Chips and queso -- Closest one can get would be a cheese fondue in most areas.
As for true Mexican food, I know one place in Austin that serves it, Fonda san Miguel. It's expensive, but true Mexican places (as opposed to border fare/Tex-Mex) are hard to come by, even 250 miles north of the border in Austin.