Here Are 32 Iconic Foods That US Cities Are Known For

Regular readers of this site know I’m a big food guy and will try almost anything. I wrote about it in a delightfully titled blog called What Are The Coolest, Weirdest, Or Most Disgusting Things You’ve Ever Eaten On Purpose? You can read it by clicking on that title. Go ahead, Do it. I’ll wait.

Done? Ok, what follows are iconic foods from cities across the US of A. I’ve had some of them, some I have not. Perhaps a road trip is on order, who knows? Read on readers . . .

Deep Dish Pizza – Chicago, IL

New Yorkers and Chicagoans like to bicker on over which city has the better pizza, but they don’t have Jerry’s of Fredneck’s, now do they? Anywho, Chicago has its famous deep-dish pizza with crusts up to 3-inches tall. It was invented at Pizzeria Uno in 1943 and has been helping to quell hunger pangs for over 70-years. Full disclosure – I’ve had Pizzaria Uno’s pies and I’m not a fan. Give me some thin crispiness, man.

Tacos – Austin, TX

Tacos have long been a staple of Mexican cuisine, and thanks to their proximity to the border these tasty delights made their way north to Texas in a big way. But Austin’s taco craze is fueled by more than just the food itself – food trucks have become a way of life there, servicing students, tourists and the late-late-night dining crowd. And hey – if you thought food truck chow couldn’t compete with normal restaurant fare, try an Austin taco. Delicious.

Crab Cakes – Baltimore, MD/Washington D.C.

You may have had crab cakes before. You may love crab cakes. But if you haven’t had Maryland crab cakes you haven’t really had crab cakes. Crab has been a staple food of the Baltimore/DC area forever. When I was the commissioner at the University of Maryland’s basketball camps I had many a crab cake and they were amazing.

Chile Rellenos – Albuquerque, NM

I’d never heard of a Chile Relleno until today, but dang they sound tasty. They’re a traditional Mexican dish, but it has taken on a whole new level of popularity in Albuquerque. They’re basically roasted poblano peppers served with Monterey Jack cheese and green or red chile sauce. Yowza.

Pork Rolls – Trenton, NJ

Pork Rolls were developed in 1856 by Trenton’s own John Taylor, and they’re basically stacks of minced ham with which you can’t go wrong. They’ve become popular all over North America, but only in Trenton will you find them served morning, noon and night, eaten as snacks, served at diners or restaurants or truck stops. Trenton loves them some pork rolls, man.

The Half-Smoke – Washington, D.C.

Famous in Washington, the half-smoke might appear, to the untrained eye to be a simple hot dog. But noooooo. Instead, it’s a half-pork, half-beef jumbo dog, smoked to perfection and served with herbs, onions and chili sauce. I had one of these at a DC food truck and I must say it was really good.

Cheesesteak – Philadelphia, PA

Few foodies doubt that the cheesesteak had its roots in Philadelphia nearly 100-years ago. The ingredients aren’t that impressive – cheese, sliced steak and bread will do just fine – but the taste is great if you find an authentic sandwich shop willing to take the time to actually cook the meat rather than just reheat it. That said, I’ve had Philly Cheesesteaks and they taste no different than cheesesteaks I’ve eaten in Columbus, Ohio, Naples, Florida or Kill Devil Hills, North Carolina. I said what I said.

Hot Browns – Louisville, KY

Hot Bowns are an open-faced sandwich made with turkey and bacon. They were invented in Louisville nearly 100 years ago, where it was first conceived as an alternative to late-night ham-and-egg suppers. It’s usually spiced up with tomatoes, mushroom slices and even canned peaches, but they say if you’re looking for authenticity, order it with Mornay sauce, parmesan cheese, pimento and bacon strips. At least that what I read. I’ve never tried them.

The Juicy Lucy — Minneapolis, MN

Cool name, amirite? So two competing burger joints in Minneapolis both lay claim to this one, and they are so divided that they can’t even agree on how it should be spelled. But take one bite and you’ll be thankful for whichever mad genius first decided to put a slice of cheese inside a meat patty (instead of on top), resulting in meat with a melted cheese core. Your taste buds will thank you, even if your arteries will try to murder you. Had one a few years back, and it tastes exactly as you’d think it would – like a cheeseburger.

New England Clam Chowder – Boston, MA

There are many variants on clam chowder, but none more famous than Boston clam chowder, made with potatoes, onions and clams, and served at a thicker consistency than other chowders. I love it, and one of the coolest things that ever happened to me involved Boston and their famous clam chowder. I was in Boston with my basketball team from the island of Montserrat in the British West Indies. We were there for the Bob Cousy Tournament (which is another story unto itself that you can read about by clicking here). Anyway, the day before the tournament was to start I was walking around Boston checking out the city. I had a serious hankerin’ for some authentic Boston Clam Chowder, so when I saw some firefighters chilling outside their station I figured they’d be the best people to ask where I could find some. After I asked, they all chuckled and said, “Boy did you come on the right day. Walk up this street and take a right and you’ll see why.” I did, and what I found was the Boston Chowderfest, a yearly festival where chowder from all over Boston is entered. People pay a couple bucks to get in, sample chowders aplenty, rate them, and the winner can claim in all their advertising that they’re “Boston’s Best Chowder.” Jackpot! That was a great day my friends.

Toasted Ravioli – St. Louis, MO

Although it’s quite possible that toasted ravioli has its roots in Sicily, it is most popularly believed to have been invented on “The Hill,” an Italian neighborhood in St. Louis. Who knew? The crack staff here at Shoe: Untied did. Toasted Ravioli is generally served with marinara sauce and cheese sprinkled lightly on top, and may or may not contain meat. That said, if you eat it without meat you’re a barbarian.

72-Ounce Steak – Amarillo, TX

Good God.

It’s no secret that Texans love their steak, but it takes a special person to polish off the famous 72-ounce sirloin monster served up in some of Amarillo’s most famous steakhouses. Kids, I’m no math major but I believe that’s 4 1/2 pounds of cow. Good Lord almighty. Note: I’ve never devoured a 72-Ounce steak but I once had 17 White Castle sliders after a night out on High Street off Ohio State’s campus, so there.

Po’boys – New Orleans, LA

New Orleans is known for many exotic foods, but the Po’boy sandwich is surely the most widely recognized and most loved. Served on a French bread (often a baguette) with meat (crab or roast beef are the most popular), it’s been a staple of the Big Easy’s culinary palette since 1929, when the Martin brothers, Benny and Clovis, opened a sandwich shop to cater to striking streetcar workers, who were referred to as “poor boys” and took a liking to this style of sandwich. Note: I’d planned a trip to New Orleans in 2005 and part of the trip included a trip to the Parkway Bar and Tavern, thought by many to have the best Po’ Boys in the world. Sadly, Hurricane Katrina hit and my plans went to hell. Note 2: Chilli Pepper’s Coastal Grill in Kill Devil Hills serves a killer Oyster Po’ Boy.

The Garbage Plate – Rochester, NY

The earliest version of the famous dish back to 1918, when it was called “Hots and Potatoes.” It’s basically a plate piled high with beans, potatoes, hot dogs, onions, mustard and chili. The resulting dish looks about as appetizing as a plate full of garbage, hence the name, but it’s said to be a surprisingly delicious meal.

Bagels – New York City, NY

The Big Apple is also known for its freshly baked bagels. The best have a crisp crust and chewy center, and the tastiest I’ve ever had came from NYC street vendors. Most have lox, and capers and onions, and they say you should never, ever toast them.

Buffalo Wings – Buffalo, NY

Gee, ya think? Buffalo style wings were invented at the Anchor Bar in Buffalo, New York in 1964. The signature sauce combined ingredients like butter, vinegar and hot sauce, and a legend was born.

Cuban Sandwich – Miami, FL

Thanks to Cuban immigrants this spicy concoction of tasty goodness has been a staple in Miami and across the state of Florida for years. Have a taste and you’ll know why. It’s made by combining layers of roasted ham, pork, salami, as well as Swiss cheese, pickles and mustard that are tucked inside a pressed bun. Folks love it so much the Cuban was declared the official sandwich of Florida.

Key Lime Pie – Key West, FL

Floridians make the most of the local Key limes in this creamy custard and meringue pie. What’s the difference between a Key lime and a regular lime, you ask? Key limes are smaller in size and contain more citrus juice than their counterpart. A Key lime is also much more flavorful, adding an extra zing. Boom! Although it’s closed now, Kelly’s (owned by actress Kelly McGillis of Top Gun fame) in Key West had the best Key Lime Pie I’d ever tasted. Yum.

Banana Split – LaTrobe, PA

The banana split was invented in the city of Latrobe, Pennsylvania, in 1904, by an apprentice pharmacist challenged by a friend to invent a new food. See kids, pharmacies used to have soda fountains typically consisting of a counter lined with barstools. Cool as hell, man. Anywho, bananas had recently been imported to the United States for the first time, so the pharmacist (and soon to be inventor) took three different flavors of ice cream and three different flavors of sauce, whipped cream, a banana, and topped it with a cherry. The banana split would go on to become an icon of Americana.

Gumbo – New Orleans, LA

Oh, man. Gumbo. Love it. Louisiana natives pride themselves on this classic comfort food. The sausage or seafood stew can be made Cajun or Creole style. And here’s the secret – Creole-style gumbos use tomatoes! Best I’ve had, however, is the Crawdad Creole Gumbo at Tortugas Lie, a Caribbean style joint in Nag’s Head, NC.

Potato Chips – Saratoga Springs, NY

A complaining guest is responsible for one of the most classic American snacks – the humble potato chip. In 1853, a guest at the Moon Lake Lodge sent his french fries back, claiming they were too thick. The insulted chef sent back a version he was sure the customer couldn’t call too thin, the dude loved them, and a staple of American snack cabinets was born.

Chili – Cincinnati, OH

Of course. Skyline Chili baby! What makes Cincinnati chili so special is the unusual blend of spices added to classic chili, including cinnamon, chocolate, allspice, and Worcestershire. A Macedonian immigrant invented the dish in the 1920s, and his Greek restaurant, which was doing poorly, turned around when he began offering chili with unconventional spices. The chili is typically enjoyed on pasta and absolutely loaded with toppings. Is it for everyone? It is not. But it is for I.

Hot Chicken – Nashville, TN

Hot chicken originated in Nashville in the early 20th century, when the wife of a famous Nashville womanizer named Thornton Prince tried to get her revenge on him for keeping her waiting up at night by fixing him a fried chicken dish so hot it would make him ill. Her plan backfired and Prince loved the meal, which is still beloved today for its integration of cayenne, hot sauce, chili powder, and more into fried chicken. Being a guy that loves hot, spicy food, Hot Chicken is heaven for me.

Ribs – Kansas City, MS

As a hot-spot for barbecue, you’d be amiss to travel through Kansas City without trying their smoky-sweet ribs. It is said the city’s barbecue style is unique because it uses a thick tomato-based sauce that’s both spicy and sweet, often incorporating molasses and brown sugar. Damn I’m hungry.

Fried Cheese Curds – Milwaukee, WS

Oh, do I love me some cheese curds, and nothing beats melty, deep-fried cheese curds made from real Wisconsin cheese. Fun Fact: Prior to frying, you can tell if a cheese curd is fresh by its characteristic squeak. I had my beloved curds during a trip to the 2001 Final Four in Minneapolis as I trekked through Wisky. Tasteeeeeeee!

Avocado Toast – Los Angeles, CA

Nope.

Avocado Toast is so California it hurts. California chefs are known for creating artistic designs, such as roses, out of avocado on this toast because of course they do. On a related note, get this Left Coast garbage out of here.

Chicken & Waffles – New York, NY or The South

Hotly debated food here. Was it invented in Harlem in the 1930s at a restaurant named the Wells Supper Club? Some say it was because Chicken & Waffles were on the menu at this restaurant way back during the jazz era of music. However, after exhaustive research by my crack staff here at Shoe: Untied we have reached the conclusion that it began with enslaved Africans mixing rice flour batter and cooking it to create golden-edged waffles, dabbing on spoonfuls of blackberry preserves, frying up some chicken and going to town on the delicious concoction. We stand by our conclusion.

California Burrito – San Diego, CA

The California-style burrito originated in San Diego in the 80s. It’s stuffed to near-bursting with juicy meat, cheese, sour cream and sometimes even potatoes. I prefer to forgo the taters but that’s just me.

Salmon – Seattle, WA

The Emerald City is famous for their fresh fish, especially salmon. Factoid: The life cycle of the salmon is even taught in local elementary schools. A friend of mine says to check out the Pike Place Fish Market for their daily catch. By the way, if you don’t consume your salmon crusted with parmesan cheese you’re a damn fool.

Chimichangas – Tuscon, AZ

Chimichangas are deep-fried burritos filled with rice, cheese, and meat, then topped with sour cream and guacamole. They are said to have emerged from the kitchen of Tucson’s historic El Charro Cafe. In the 1920s, the cafe’s owner is said to have been upset when her cooking staff accidentally flipped a burrito in a deep fryer, but because young children were in the kitchen at the time, she reportedly changed her curse word to ‘chimichanga.’ And just like that, a beloved Tex-Mex classic was born. My first chimichanga was at a place called Chi-Chi’s in Columbus, Ohio in 1980 and my last was at El Tepeyak in San Bernardino, California in 2018. You can probably guess which one was better.

Chocolate Chip Cookie – Whitman, MA

Chocolate chip cookies are seen as one of the most quintessential American foods, which makes it surprising that the delicious dessert has only been around since the 1930s. Shocking really. What happened was the owner of a bed-and-breakfast called Toll House Inn was out of baker’s chocolate she needed to make a chocolate cookie, so she chopped up semi-sweet chocolate instead, intending it to melt in the oven. It didn’t, and one of the world’s most beloved desserts was born.

Salt Water Taffy – Atlantic City, NJ

Soft taffy candy was invented in Atlantic City way back in the 1880s and is still strongly identified with that city’s Boardwalk. Shockingly, it contains no salt water and may have gotten its name after a stock of the taffy was inundated during a storm in 1883. Somebody ate it, thought the sea water added flavor (it did not) and dumbly named it salt water taffy.

So there ya go. What did we miss? Do you disagree with any of our choices? How many of these have you tried? Let us know. In the meantime, I’m going to go grab a bite to eat.