The Most Iconic Food In Every State | 50 State Favorites

From Maine lobster rolls to New York pizza, you'll find

every

state

's favorite

food

here. Alabama's choice is smoked chicken with white sauce. The chicken is smoked for hours and then dipped in a spicy white sauce. Alaska commercially catches more than 100 million salmon a year. It can be cooked in several ways: grilled, smoked, cured, whatever. The Sonoran dog is native to Mexico but is extremely popular in Arizona. The bacon-wrapped hot dog is topped with beans, onion, tomato and a drizzle of jalapeño mustard sauce. Arkansas takes its cheese sauce very seriously. There's even a World Cheese Dip Championship in Little Rock

every

year. 90% of the avocados produced in the United States come from California.

And not only guacamole and avocado toasts are prepared. There are avocado burgers, fries, chocolate and even beer. Rocky Mountain oysters are a Colorado specialty. And they are not oysters; They are fried bull testicles. Some say they taste like juicy squid. New Haven style pizza, also known as apizza, is characterized by its thin crust cooked in a charcoal oven. It originated at Frank Pepe's pizzeria, which is also known for its white clam pizza. Slippery chicken and dumplings are Delaware comfort

food

. These slippery meatballs are rolled out like paper thin and cut into large rectangles. The Cuban sandwich is made with ham, roast pork, Swiss cheese, pickles and mustard.

It was created by Cuban immigrants in Florida. Peach cobbler is one of the

most

popular desserts in Georgia, especially since the peach is the

state

's official fruit. Poke is originally from Hawaii. It consists of raw fish cut into cubes, such as salmon or tuna, and bathed in sauce. Idaho grows the

most

potatoes in the United States. These potatoes become French fries, chips, and other carbohydrate treats. While there is debate over which restaurant has better, it is irrefutable that Chicago deep dish pizza is a must. This gooey treat is baked in a pan and is packed with cheesy goodness.

Indiana loves their pork tenderloin sandwiches, especially when they're fried to a crisp. These sandwiches are known for being bigger than your face. The Maid-Rite sandwich is a loose meat sandwich. It's like a sloppy coffee without sauce. It can be a little complicated, but it's worth it. Kansans love barbecue ribs. The baby tenderloins are covered in a special dressing and smothered in a scrumptious barbecue sauce. The Hot Brown is an open sandwich consisting of turkey, tomato, Mornay sauce and bacon. It is grilled until crispy and golden brown and was invented at The Brown Hotel in Louisville, Kentucky.

Gumbo is a Louisiana treasure and also the state's official cuisine. The dish has its roots in many different cultures, including African, French, and Choctaw. It is often served in a large pot and filled with chicken and sausage or a seafood mixture. Lobster rolls rule in Maine, especially since 90% of American lobsters are caught off the coast of Maine. A lobster roll is filled with large chunks of lobster with little to no filling. Marylanders are obsessed with crab and one of the best ways to eat it is crab cake. Don't forget to add a little Old Bay. No food is more

iconic

in Massachusetts than clam chowder.

This creamy soup is filled with vegetables, cream, broth and clams. Put it in a bread bowl to make it more special. Mackinac Island Fudge is a must in Michigan. There are over 13 candy stores that together produce over 10,000 pounds of candy per day during peak travel season, making Mackinac Island the candy capital of the United States. Nothing screams Minnesota more than spicy tater tot. Vegetables, ground beef, and cream of mushroom soup are topped with tater tots and roasted to a perfect golden brown. You can find the best fried catfish in Mississippi. It's no surprise, since the state is the world's leading producer of pond-raised catfish.

Toasted ravioli is the fun version of the St. Louis pasta dish. Each ravioli is breaded, fried, and served with marinara sauce. Blueberries are grown in the northwestern United States, especially in the mountainous areas of Montana. And they can become anything. Clip: blueberry syrup, blueberry jam, blueberry pretzels, blueberry man, berry and cherry pretzels, blueberry sauce. Narrator: You understand. Chili with a cinnamon roll is a perfect combination. This combination has been served as a school lunch in the Midwest since the 1960s. Before coronavirus, buffet culture was big in Las Vegas. Prices ranged from $5 for a breakfast buffet to $65 at Caesars Palace's Bacchanal Buffet, which included unlimited ribs and crab legs.

Apple cider donuts are a New England favorite. New Hampshire is home to many apple orchards, including the oldest continuously operating apple orchard in the United States, Applecrest Farms. Saltwater taffy dates back to the 1880s in Atlantic City, New Jersey. A mixture of corn syrup, sugar and butter is stretched until airy and then individually wrapped. New Mexican chili is a staple ingredient in New Mexican cuisine. It starts out as a green pepper and matures into a red one. It is often roasted or pureed. New York pizza is legendary. Some say it's the New York City tap water that gives the dough its characteristic foldable but crispy crust.

There are two styles of barbecue in North Carolina, Eastern and Lexington. Eastern cuisines claim to grill the entire pork, while Lexington style primarily uses pork shoulder meat with a ketchup-based sauce. Knoephla soup is rich and creamy and filled with potatoes and dumplings. This dish comes from the German Russians who settled in North Dakota. The buckeye is a peanut butter ball dipped in chocolate. It resembles the buckeye nut, which is often found in Ohio. Chicken fried steak is the epitome of southern comfort food. A large piece of steak is breaded and fried. And you can't forget the sauce.

Marionberry pie is an Oregon favorite. Marionberry was actually created at Oregon State University as part of a berry development partnership with the U.S. Department of Agriculture in the early 20th century. The Philly cheesesteak is world famous. A hoagie bun is loaded with an absurd amount of steak. Provolone cheese or Cheez Whiz is then added on top. Stuffed clams, also known as stuffing, are a local favorite in Rhode Island. Giant quahog clams are stuffed with clams, herbs and breading. You have to try a lowland boil in South Carolina. It consists of shrimp, sausage, potatoes, corn and some Old Bay.

Chislic are cubed pieces of red meat, usually lamb, venison or beef. It is usually roasted or fried. German and Russian immigrants are credited with bringing the dish to South Dakota in the 1870s. Memphis-style ribs can be prepared dry or wet. Dry ribs are covered in a dry rub, while wet ribs are slathered with sauce throughout the cooking process. Texas bets on barbecue. It's especially known for its juicy, boneless ribs and tender all-day-smoked briskets. Jell-O is so popular in Utah that it's the state's official snack. Utah culture is closely tied to Mormon culture, which also loves gelatin.

Vermont is the leading producer of maple syrup in the United States. The sap from the tree is boiled to obtain sugar and then filtered to obtain syrup before reaching the pancakes. Smithfield ham is a Virginia favorite. It is a specific form of ham cured in Smithfield, Virginia. Coffee culture is big in Washington. Home to coffee giant Starbucks, the state also has many independently owned coffee shops to satisfy your caffeine cravings. West Virginians love their pepperoni rolls. They were invented as an easy lunch for coal miners in the 1920s. Wisconsin is considered the cheese state and one of the best ways to eat cheese is cheese curds.

Whether eaten fresh or fried, they make an amazing snack. Bison steaks are popular in Wyoming. They are described as having a lighter and slightly sweeter flavor than beef.