American food: Regional plates from all 50 states

Fried green tomatoes

Hollywood has inextricably tied fried green tomatoes to this state.

Do fried green tomatoes have Southern roots? Maybe not, but the South has sunk its teeth into these fried slices of tart, unripe produce with gusto. The 1991 movie based on Fannie Flagg’s novel, “Fried Green Tomatoes at the Whistle Stop Cafe,” gave Alabama a national reputation for the battered treat. The setting for Flagg’s novel, was based on the Irondale Cafe in Irondale, Alabama, where her aunt served her fried green tomatoes as a kid. The film fired up the frying: the cafe serves hundreds of fried slices a day.

You selected The correct answer is Alabama

You selected the correct answer: Alabama

King crab legs

This state is home to the highest peak in North America and thousands of miles of coastline.

With a leg span of up to 5 feet (about 1.5 meters), the red king crab isn’t a creature most people would relish encountering in the sea. But seeing those long legs on a plate, minutes away from a dip in melted butter, is a different story for seafood lovers. Three king crab species live in Alaska’s waters. Challenges to crab populations have strained the industry in recent years, but diners are still hungry for the cold-water crustaceans.

You selected The correct answer is Alaska

You selected the correct answer: Alaska

Fry bread

The state flower here is the saguaro cactus blossom.

A comfort food with a troubling colonial history, fry bread’s roots can be traced back to the mid-19^th century when Indigenous people were forced from their ancestral lands by the US government. The earliest fry bread, commonly linked to the Navajo people, was made with government rations that replaced fresh food. Flour, salt and baking powder are the key ingredients with variations in recipes and techniques that are passed down through generations. The dough is fried in oil, shortening or lard to a golden brown.

You selected The correct answer is Arizona

You selected the correct answer: Arizona

Fried pickles

Known for more than this fried-food gem, it’s the only US state with a public diamond mine.

Bernell “Fatman” Austin fried his first batch of dill pickles in 1963 at his Duchess drive-in restaurant across from a pickle plant in Atkins, Arkansas. The concept wasn’t new, his son told a reporter in 2011, “but my dad thought he could do it better.” Austin tinkered with his technique until he landed on dill pickles sliced lengthwise, dipped in his own secret-recipe batter and fried to perfection. The little batches of salty fried goodness originally sold for 15 cents. The online Encyclopedia of Arkansas has documented this bit of culinary history in its “fried dill pickles” entry. The town of Atkins hosts an annual Picklefest in May.

You selected The correct answer is Arkansas

You selected the correct answer: Arkansas

Cobb salad

This classic salad was created decades before the modern US farm-to-table movement was born in this state.

The hearty Cobb salad features finely chopped hardboiled eggs, bacon, avocado, blue cheese, tomatoes and turkey or chicken on a bed of crisp lettuce, traditionally artfully arranged and then tossed at the table. The creation, which dates back to 1937, takes its names from Robert Cobb, owner of the original Brown Derby restaurant in Hollywood. Dressed with a Dijon vinaigrette, it’s best enjoyed on a chilled plate with a chilled fork.

You selected The correct answer is California

You selected the correct answer: California

Slopper

Green chile grown in a southern part of this mountainous state is this dish’s defining ingredient.

Neighboring New Mexico’s Hatch chile has more name recognition, but the Pueblo chile is the pride of its namesake city in southeastern Colorado where an indulgent dish swimming in a pool of green chile sauce originates. The Pueblo Slopper is basically an open-face burger made sloppy – and delicious – by a smothering of chile grown in the region. The Slopper’s restaurant origin story is a little messy too, but these days, it’s served all over town. Pueblo chiles – also called Mirasol – are comparable in heat to moderate jalapeno peppers. Pueblo puts on a chile festival each September.

You selected The correct answer is Colorado

You selected the correct answer: Colorado

Apizza

One of the six New England states, this one has a nickname referencing an early government document.

New Haven, Connecticut, is closing in on a century of pizza history. In 1925, Frank Pepe opened his brick-and-mortar pizzeria on Wooster Street after success selling his tomato pies as a street vendor. Frank Pepe Pizzeria Napoletana – along with other long-timers – still serves coal-fired apizza, pronounced “ah-beets,” inspired by pizza from Naples. But the New Haven version’s thin crust is charred and crispy. The pies are traditionally topped with just a few ingredients; white clam pizza is a Pepe’s original.

You selected The correct answer is Connecticut

You selected the correct answer: Connecticut

Chicken and slippery dumplings

The Blue Hen chicken is the state bird.

A hearty bowl of chicken and slippery dumplings tastes like home in southern Delaware. The “slippery” or “slick” dumplings here are made with thin, flat strips of dough using techniques passed down through families. Depending on the amount of chicken broth they’re boiled in, the dumplings can be served in gravy with chicken or as more of a soup. Some cooks prepare chicken, beef or another meat separately to serve the dumplings alongside.

You selected The correct answer is Delaware

You selected the correct answer: Delaware

Key lime pie

Industrialist Henry Flagler helped open up this state to the rest of the country via railroad at the start of the 20^th century.

This pie’s cool, citrusy custard is an answer to Florida’s hot, heavy summers. Small, tart, yellowish key limes were once grown commercially in the Florida Keys, and the pie is Key West’s signature dish – and the official state pie. Typically, a graham cracker crust holds the tart custard. Along with plenty of lime juice, the filling uses sweetened condensed milk, probably because refrigeration and fresh milk weren’t widely available in the Florida Keys until the 1930s.

You selected The correct answer is Florida

You selected the correct answer: Florida

Boiled peanuts

A 20^th-century president from this state ran a peanut farm before taking office.

Boiled peanuts are common across the South, but Georgia has special ties to one former peanut farmer – and president: Jimmy Carter. First, the legumes. They’re boiled in their shells in salty water for hours, giving them a soft, bean-like texture. Great with a cold, Georgia-born Coca-Cola or a glass of sweet tea. Carter moved back to his hometown of Plains, Georgia, after he was defeated in his bid for reelection in 1980. He taught Sunday school and worked on various advocacy and diplomacy projects. In 2002, he earned a Nobel Peace Prize.

You selected The correct answer is Georgia

You selected the correct answer: Georgia

Poke

This state was one of the last to join the Union.

Poke – “chunk” in the Polynesian language spoken in Hawaii – typically features cubes of raw fish marinated with shoyu (Japanese-style soy sauce) and onions. Seaweed and candlenut are also common additions. Originally found only in Hawaii or places with numerous transplants from the islands, poke has taken the mainland and much of the world by storm in the past decade. Usually featuring sushi-grade ahi (tuna), the raw seafood salad has evolved to include more variation in its starring ingredient, additions and base. Often packed up in plastic containers from purveyors in Hawaii, it’s taken “poke bowl” form as it’s spread beyond Hawaii’s shores.

You selected The correct answer is Hawaii

You selected the correct answer: Hawaii

Finger steaks

There’s no shortage of potatoes in this state to go with your finger steaks.

Americans love to fry things to make them taste even better -- and Idahoans are no exception. Think of Idaho’s finger steaks as the beefy cousins of chicken fingers. A traditional finger steak starts with a top sirloin that’s cut into strips. It’s soaked in a buttermilk mixture, coated in seasoned flour and deep fried until golden and crispy. Don’t forget a dipping sauce. Fry sauce – a mayo and ketchup concoction – is very popular. You can find them at restaurants throughout the state.

You selected The correct answer is Idaho

You selected the correct answer: Idaho

Pierogies

Don’t overdo the deep-dish pizza here – save room for some pierogies!

Thanks to waves of Polish immigrants coming to the greater Chicago area since the 1860s, the pierogi is iconic fare here. Deeply Catholic Polish immigrants would sell them at fundraisers, helping spread their popularity. It’s a practice that continues today. These dumplings have been a fixture in Poland since the late 1600s at least, and some think they’re a twist on Chinese dumplings. Variations abound. The unleavened dough can be filled with meat, cheese, vegetables (including onions, cabbage and potatoes) or fruit and can be boiled or fried or both.

You selected The correct answer is Illinois

You selected the correct answer: Illinois

Sugar cream pie

Larry Bird is from this basketball-loving state.

Likely hailing from Quaker settlers, sugar cream pie has been satisfying Indiana’s sweet tooth since the early 1800s. It has also been called “desperation pie” because it doesn’t require fresh fruit and is made with ingredients typically on hand: sugar; milk or cream or half and half; vanilla and nutmeg; sometimes flour or cornstarch for thickening. The Indiana Senate tried to designate it the state’s official pie – with the name “Hoosier Pie” – but it never reached the governor’s desk. There’s an Indiana Pie Trail where the sugar cream is one of the starring attractions.

You selected The correct answer is Indiana

You selected the correct answer: Indiana

Steak de Burgo

You don’t need to attend a caucus to know that steak de Burgo is popular here.

They like their steak in Iowa. Des Moines, the state capital, even has its own recipe – the richly indulgent steak de Burgo. Here, they take beef tenderloin and pan fry it in butter. It’s then topped with a rich, buttery or creamy garlic sauce and fresh herbs. The Des Moines Iowa Register reports that the now-closed Johnny & Kay’s, whose recipe made it into a 1964 recipe book, claims to have created this dish. Steak de Burgo has been served for decades in capital city restaurants.

You selected The correct answer is Iowa

You selected the correct answer: Iowa

Chili and cinnamon rolls

Residents of this state might also enjoy gazing at sunflowers, the official state flower.

Kansans share an affinity with fellow Midwesterners for the pairing of chili and cinnamon rolls, which can bring back sweet memories of a school lunch favorite. The combo is so popular that one real estate firm in Wichita lists nearby places to get “a bowl and a roll.” Fans can fall into three camps on how to eat it: 1. The dunkers, who dip the cinnamon bun into the chili. 2. The rotators, who eat a spoonful of chili, then a bite of the bun. 3. The separators, who save the cinnamon bun for dessert.

You selected The correct answer is Kansas

You selected the correct answer: Kansas

Burgoo

In this state, burgoo stew and racing go hand-in-hand.

At racetracks, bluegrass fairs, political rallies and other gatherings in Kentucky, you’re likely – and lucky – to find burgoo. The hearty stew goes back to the 1800s, and early versions featured wild game such as squirrel, rabbit or racoon cooked in big iron pots. Today, the meats of choice typically are tamer with chicken, pork or beef with various veggies thrown in. Keeneland Racetrack in Lexington is a hot spot for horse racing with a side of burgoo, serving the stew since the 1930s using pork, carrots, okra, corn, garlic, sage, thyme and Worcestershire sauce. If you can’t make it to the track, restaurants serve it, too.

You selected The correct answer is Kentucky

You selected the correct answer: Kentucky

Crawfish étouffée

This dish comes from a state with a decidedly French influence.

Louisiana has so many culinary offerings (gumbo, beignets, muffulettas) that it’s hard to land on just one. But it’s difficult to deny the savory joys of étouffée (derived from the French word for “smothered”). It features a protein – traditionally shellfish – poached in a roux-based sauce and served over rice. There can be a whole lot of variation, even with the main ingredients, but crawfish is an especially regional centerpiece. It generally has the consistency of a thick stew and a hint of sweetness.

You selected The correct answer is Louisiana

You selected the correct answer: Louisiana

Lobster roll

This Atlantic Coast state leads the nation in lobster catch.

How popular are lobster rolls in Maine? They’ve even made the seasonal menu at McDonald’s there. Don’t fall for a fast-food substitute. Sitting by the water at one of the state’s many “lobster shacks” is the way to sample this beloved sandwich. The lobster roll is a classic high-end/low-end marriage with the lofty crustacean meat being served in the likes of a toasted hotdog bun. Traditionalists like to keep it simple with the lobster the star: Just black pepper, salt, mayo, lemon juice and the bread. In Maine, the lobster roll is served like their winters: cold. Head to Connecticut for warm ones.

You selected The correct answer is Maine

You selected the correct answer: Maine

Crab cakes

The nation’s largest estuary makes this state natural crab cake territory.

Crab cakes “are practically a religion” in Maryland, says Garden & Gun magazine. And you don’t have to take that on faith. They’re on menus everywhere in Baltimore, Annapolis and beyond. It’s no wonder Maryland is wild for crab cakes with blue crabs right there in Chesapeake Bay. The term “crab cake” is generally credited to a recipe in 1930. They are usually made with crab meat, eggs, salt, pepper and maybe onion or pepper. It's all formed into a patty with a filler such as breadcrumbs and mayonnaise as a binder. Then it’s fried in a skillet. Irresistible!

You selected The correct answer is Maryland

You selected the correct answer: Maryland

Clam chowder

This state scoffs at the thinner tomato-based variety of chowdah. Here it’s thick ‘n’ creamy.

They love their clam chowder in New England, and the most populous state of the region helps lead the parade. Massachusetts goes in big for the thick, white kind – cream- or milked-based – and loaded with potatoes, onions, salt pork or bacon as well as those delectable clams. If you ever hear this winter-warmer called “Boston Clam Chowder,” it’s the same thing as “New England Clam Chowder.” However, the renegade “Rhode Island Clam Chowder” is really different – it’s dairy-free and clear. And we’re not even getting into that tomato-based concoction …

You selected The correct answer is Massachusetts

You selected the correct answer: Massachusetts

Tart cherry pie

This uniquely shaped state’s fruit production is concentrated on its pinkie side.

If it’s “American as apple pie,” where do cherries fit in? That would be Michigan, where nearly three-fourths of US tart cherries are grown, with the main variety being Montmorency. Purveyors such as regional chain Grand Traverse Pie Company will attest that pie made from these tart cherries is a top seller. And some people swear by the tart juice for possible health benefits. If you want to be super-devoted about it, you can attend the annual National Cherry Festival in Traverse City.

You selected The correct answer is Michigan

You selected the correct answer: Michigan

Hotdish

It took a cold state at the start of the Mississippi River to come up with so many versions of comforting hotdish.

The Land of 10,000 Lakes also seems to be the Land of 10,000 Hotdish Variations, an Upper Midwestern comfort-food casserole. They’re popular at church suppers, potlucks and family gatherings. Hotdish is a loose term that can cover a wide variety of foods. But it’s essentially a starch (Tater Tots are popular), a protein and one or more vegetables mixed with a creamy sauce or canned soup and baked in the oven. How popular is it in Minnesota? Well, it has its own cookbook, “Hot Dish Heaven,” by Ann Burckhardt, the former Taste editor of the Minneapolis Star Tribune newspaper.

You selected The correct answer is Minnesota

You selected the correct answer: Minnesota

Fried catfish

This Southern state leads the nation in catfish production.

The rivers and lakes of Mississippi have teemed with catfish for ages. And in recent decades, the state has led the nation in commercial catfish farming. Throw in a natural Southern inclination for delicious, fried foods, and it’s no wonder Mississippi is fried catfish heaven. Catfish are omnivores and prefer to dwell on the bottom. With that diet, wild-caught ones have a strong taste that aficionados seek (farm-raised ones are milder). Find fried catfish -- and hushpuppies on the side -- at legendary Taylor Grocery in the Mississippi Delta and other informal “catfish houses” scattered throughout the state.

You selected The correct answer is Mississippi

You selected the correct answer: Mississippi

Toasted ravioli

Show me where to get a fresh take on ravioli.

Fans of Kansas City barbecue might take umbrage, but toasted ravioli out of The Hill section of St. Louis is a difficult dish to ignore. Like so many US food favorites, its origins are Italian – and the specifics of who invented it are up for fierce dispute. But what’s undeniable is the city loves the small ravioli that are breaded, deep-fried to a crisp and generously sprinkled with grated Parmesan or Pecorino Romano cheese. Classic fillings include spinach, cheese and ground meat. Usually, some kind of marinara or meat sauce is on the side for dipping.

You selected The correct answer is Missouri

You selected the correct answer: Missouri

Bison

Bring a big appetite for native meat when you visit this large state, where the state animal is the grizzly bear.

Millions of bison used to sustainably roam Native American lands before they were hunted to the edge of extinction during European/American expansion. Today, they’ve made something of a comeback and once again are a food source. In Montana, bison has reached near star status, and you’ll find it in burgers, meat loaf and fancier preparations such as grilled bison tenderloin or filet mignon. Bison barley soup has even made it into Montana school menus. Why the love? Maybe it’s because the fatty acids in bison give it a deep flavor but less cholesterol and fat than beef cattle.

You selected The correct answer is Montana

You selected the correct answer: Montana

Runza

The Runza comes from a state that takes its nickname from husking corn.

Like so much great food, Nebraska’s savory handheld treat has humble, peasant roots. It’s believed to come from German immigrants via the lower Volga region of Russia and was called a bierock. In 1949, the first Runza restaurant opened, serving the baked, stuffed bread pocket, and copyrighted the name “Runza.” So, what’s typically in one? You’ll find ground beef, cabbage, onion and various seasonings. Some versions might have sauerkraut. Shapes can vary, including half-moon, rectangle, round and square. They’re a big hit during University of Nebraska football home games.

You selected The correct answer is Nebraska

You selected the correct answer: Nebraska

Buffet

This parched state – the driest in the US – is known more for serving up heaping plates of food than growing it.

It’s not easy to develop renowned food traditions in a state that gets just a little over 10 inches of rain a year. But leave it to Nevada – led by can-do, dream-big Las Vegas – to develop a culinary tradition by offering everything! Welcome to the Land of the Buffet, where the likes of shrimp cocktail, sushi and chateaubriand rule the day (and night). The buffets got their rise riding the coattails of the casinos, and not even the pandemic could keep them down.

You selected The correct answer is Nevada

You selected the correct answer: Nevada

Apple cider doughnuts

Residents of this New England state also have a sweet spot for early presidential primaries.

While New Hampshire can’t take credit for the existence of these sweet treats, residents definitely have a thing for them. Bursting with flavor from cinnamon, nutmeg and apple cider, of course, the cake doughnuts are a real fall favorite. And at way down at No. 46 in size of states, you’re sure not to be too far from a spot in New Hampshire – especially in the southern part of the state. Applecrest Farm, in operation for more than a century, is one of the oldest and largest orchards in New Hampshire and serves up its own old-fashioned cider doughnuts.

You selected The correct answer is New Hampshire

You selected the correct answer: New Hampshire

Hoagies / Heroes / Subs

You’ll need to shore up on the local lingo in this state before ordering an Italian sandwich.

Italian immigrants, mostly from that country’s south, came to New Jersey during the late 1800s, bringing their delicious foods with them. That included big sandwiches on long crusty bread made with cured meats, spices, oil, onions, tomatoes and peppers. But what to call them? That’s a matter of intense debate and your location in the Garden State. Very broadly, they’re “hoagies” in South Jersey, under the influence of Philly. They’re “heroes” in North Jersey, more in the orbit of NYC. “Subs” (short for “submarine sandwich”) seem to work as a common denominator name.

You selected The correct answer is New Jersey

You selected the correct answer: New Jersey

Biscochitos

You’ll be enchanted by this Western state’s official cookie.

Cinnamon, sugar and anise come together in New Mexico’s official state cookie. (And there might be some brandy, other alcohol or sweet juice in there depending on the baker or recipe). Lard in the dough gives them a melt-in-your-mouth flaky texture. They’re reminiscent of baked shortbread, and you’ll find them popping up frequently at weddings, anniversaries, graduations and the Christmas holiday season. There are bakeries in the state themed entirely around the mouthwatering cookie.

You selected The correct answer is New Mexico

You selected the correct answer: New Mexico

Bagel and lox

This one is too easy – surely, no clue is needed!

Bagels and lox exemplify what New York does best – welcome influences from near and far, mash them up and come up with something distinctive. The lox is Scandinavian (salmon soaked in brine) but also gives a nod to Native Americans (who smoked and dried salmon). Thank the Hudson Valley for modern cream cheese; Romania, Italy and the US for red onions; and Sicily for capers. As for the bagel, the murky origins go back to early 1600s Poland and even further to Italy and China. It all coalesced in the NYC Jewish deli scene and exploded in popularity in the mid-1900s.

You selected The correct answer is New York

You selected the correct answer: New York

Pulled pork barbecue

This state loves its B’s: Basketball, banking and barbecue.

There’s no debating that North Carolinians love their pulled pork barbecue. But which variety? Let the debates begin! There’s an Eastern style and a Western style (also called Lexington style or Piedmont style). Eastern style uses every edible part of the whole hog and is cooked on low heat for a long time. It’s basted with a thin sauce of cider vinegar and pepper. Western style uses the pork shoulder, which cooks faster, and while the sauce base is still vinegar, it also adds a little ketchup and maybe some brown sugar for a richer, sweeter taste.

You selected The correct answer is North Carolina

You selected the correct answer: North Carolina

Lefse

Norwegians would be right at home in this Canadian-border state's cold winters.

North Dakota has a strong Scandinavian heritage, especially from Norway. And one of the benefits is a wintertime food favorite, the lefse. Think of it as a potato-based flatbread, crepe or even tortilla. Recipes can vary. They contain potatoes, flour and then call for some combo of butter, cream, salt, sugar or condensed milk. You can order special griddles and other implements online to make them. Popular at Christmas, they can be spread with butter and brown sugar or wrapped around brats and sausages.

You selected The correct answer is North Dakota

You selected the correct answer: North Dakota

Buckeyes

The name of this sweet treat is your clue.

Ohioans are a passionate people – for rock ‘n’ roll, football, roller coasters – and the peanut butter and dark chocolate concoctions known as buckeyes. Named for the inedible nut that they resemble, the candy ball version is utterly edible and addictive. Along with the peanut butter and chocolate, you’ll typically find regular butter, vanilla extract and powdered sugar in there. Buckeyes are big parts of college football games, weddings and Christmas. Visitors can find them at small businesses all over the state.

You selected The correct answer is Ohio

You selected the correct answer: Ohio

Fried onion burger

Route 66 passes through here, where people will drive many a mile for a good fried onion burger.

Why does so much good American food today come from Depression-era ingenuity? The fried onion burger came about when diners and cafes in Oklahoma had to get creative with stretching out their stock of beef. Relatively inexpensive onions came to the rescue. Fried up and added to a hamburger, it turned out to be super delicious. Today, Oklahoma fried onion burgers have impressed the likes of Food & Wine (“a national treasure”), made The New York Times recipe files and received a stellar review from Michael Stern’s Road Food blog.

You selected The correct answer is Oklahoma

You selected the correct answer: Oklahoma

Tater Tots

The name of the food manufacturer most associated with Tater Tots offers a big hint on where they come from.

Ontario, Oregon, sits right on the border with Idaho. And it was in this small town that two brothers formed Ore-Ida, which specialized in frozen foods such as corn and French fries. They turned a problem – copious leftover potato scraps from making fries – into a brilliant solution. Thus, the nugget-sized Tater Tot was born and hit markets in 1956. They even got a trademark on the name. Long the domain of easy-to-heat family food, today tots make “best of” lists in trendy Portland, where cooking techniques and side sauces are serious points of discussion.

You selected The correct answer is Oregon

You selected the correct answer: Oregon

Scrapple

People here feel at liberty to make scrapple a part of a hearty breakfast.

With a name like “scrapple,” it had better taste good. And fans sure say it does. Said to come from Pennsylvania Dutch settlers via Germany, it’s a loaf of pig scraps thickened with cornmeal or buckwheat. Various combos of sage, thyme, peppercorns, garlic, etc., can be added. After it cools, the loaf is sliced, fried and comes as a breakfast side dish, often with syrup. Scrapple is also enjoyed in other mid-Atlantic states. For Southerners, a culinary cousin is livermush. For the squeamish everywhere, just think of it as a pâté and enjoy.

You selected The correct answer is Pennsylvania

You selected the correct answer: Pennsylvania

Johnnycakes

People in the tiniest state have big opinions on this cornmeal delight.

Johnnycakes (just one of numerous possible spellings) are something between a pancake and a fritter. In Rhode Island, they’re often (but not always) made with a white, stone-ground cornmeal batter, either fried or griddled into crispy patties. Local animosities can flare up over origin claims, and preparation techniques can vary even within the smallest US state. They can be paired with savory or sweet accompaniments. You’ll often find them served in late April and early May at legion halls, churches and the like during “May Breakfasts” to mark the state’s Independence Day of May 4, 1776.

You selected The correct answer is Rhode Island

You selected the correct answer: Rhode Island

She-crab soup

This rich soup comes from one of the original 13 colonies.

This creamy concoction, festooned with Atlantic blue crab meat and the orange crab roe that give the soup its distinctive color and name, was found in Charleston homes before it made its way to restaurant menus. It has influences from African, Scotch-Irish and French-Creole culinary heritages. This cross between a bisque and a chowder, spiked with sherry, should be served hot and is often offered as a starter dish. While Charleston and other coastal cities are naturals for she-crab soup, you can find it in seafood restaurants in inland cities such as Columbia and Greenville, too.

You selected The correct answer is South Carolina

You selected the correct answer: South Carolina

Walleye

If you’re not a fan of fish, this state also serves up Wall Drug doughnuts.

Walleye, a member of the perch family, is South Dakota’s state fish. Though native to its waters, the fish with a mouthful of sharp teeth didn’t become all that popular until the 1970s and ‘80s when fishing guides started to promote it. The walleye brings in the fishing fans for sport – and for eating. It has a sweet, mild, delicate taste and flaky texture and can be baked, broiled, fried or grilled. Don’t want to catch your meal? Restaurants from Sioux Falls in the east to Rapid City in the west have walleye on their menus.

You selected The correct answer is South Dakota

You selected the correct answer: South Dakota

Hot fried chicken

Hot fried chicken is a relatively new trend from a state steeped in old musical traditions.

Like many popular foods in the South, hot fried chicken has its origins in the African-American community, specifically Nashville’s. In this case, it’s a relatively new “it” dish that eventually became popular throughout the city, and now more and more of the country is crazy for it. The hot chicken was meant to be the revenge of a frustrated lover on her wandering man, Thornton Prince. But he ended up loving the fried chicken loaded with peppers and spices so much that he played with the recipe and opened an eatery. And Prince’s Hot Chicken Shack is still open today, operated by his great-niece.

You selected The correct answer is Tennessee

You selected the correct answer: Tennessee

Breakfast tacos

This state goes big on barbecue, but it’s got a lot of flavor from south of the border, too.

Breakfast tacos have stirred up a lot of indignation in Texas and beyond. But as evidenced by their popularity and press, pretty much everyone agrees they are a great way to start the day. Like many great dishes in the United States, they crossed a border before landing on American plates. Their origins are in northern Mexico, and they eventually spread north of the Rio Grande. A breakfast taco is basically any food wrapped in a tortilla, eaten in the morning. And while eggs make a delicious filling, it doesn’t have to contain them. Want to bring two great Texas traditions together? Throw some smoked brisket in there.

You selected The correct answer is Texas

You selected the correct answer: Texas

Funeral potatoes

Five heavenly national parks dot the state that specializes in this starchy, comfort-food classic.

Cubed potatoes, cheese, sour cream and cream soup, topped with cornflakes – those are the basics for Utah’s beloved funeral potatoes (though controversial variations exist). The Church of Jesus Christ of Latter-day Saints has a strong association with the dish, serving funeral potatoes at luncheons as well as services for the departed. And you don’t have to have a special occasion to enjoy them. For instance, Salt Lake City’s Hoof & Vine steak house offers funeral potatoes (with no further description provided) as a side option to all its entrees.

You selected The correct answer is Utah

You selected the correct answer: Utah

Maple syrup

This small state provides more than 50% of the nation’s maple syrup.

To get the sap flowing that’s processed into maple syrup, you need below-freezing nights and above-freezing days – and Vermont is blessed with both in March and April. The darker the syrup, the more robust and stronger the taste. While pancakes are a go-to favorite vehicle for syrup, the thick sweetener can be used in desserts and cocktails, too. You can even take a tour of Vermont’s “sugar shacks” to stock up on syrup, sample various treats and see how maple syrup is made. Vermont maintains strict laws to assure the highest quality.

You selected The correct answer is Vermont

You selected the correct answer: Vermont

Country ham

The state known for country ham is also famous for the number of presidents it has produced.

None other than future President Thomas Jefferson thought them so superior to European hams that he had Virginia country hams shipped to France while he served as senior minister for the United States. And Virginians – as well as its visitors – continue loving on ham to this day. These hams get the “country” label by being cured in salt to keep them from spoiling and then aged three to six months. The resulting flavor is smoky, dry, robust and quite salty – the way the aficionados in Virginia insist it should be.

You selected The correct answer is Virginia

You selected the correct answer: Virginia

Cedar plank salmon

This fish was a crucial part of the Native American diet in a land later known for retail coffee dominance.

To the indigenous people who inhabited the land that later became Washington, salmon was more than a good meal – it was part of their spiritual identity. Today, the fish is also lauded for omega-3 fatty acids, a type of heart-healthy fat, and other nutritional benefits – plus it’s delicious. Wild-caught salmon has a deeper orange to red color than farm-raised stock. It’s popularly grilled in the state on planks of cedar wood that have been soaked in water, apple juice, cider, white wine or another liquid, giving the fish a subtle wood flavor and harkening back to Native American ways.

You selected The correct answer is Washington

You selected the correct answer: Washington

Wild ramps

Singer John Denver loved this state – wonder whether he liked to eat this member of the lily family?

These plants are also known as wild leeks, and they’re close cousins to onions and garlic. It’s said they taste like a mix of the two. They come out in early spring before leafing trees can deprive them of sunlight. Ramps make their way each spring into marketplace products such as jam, wine, dressings and vinegar. If you’re visiting, you may find dinners and festivals in various communities. The Feast of the Ransom is held in spring in Richwood, which is called “The Ramp Capital of the World.” Dinner features ramps, potatoes, brown beans, cornbread, ham and bacon and desserts.

You selected The correct answer is West Virginia

You selected the correct answer: West Virginia

Cheese curds

This dairy-oriented state has had a love affair with this squeaky snack for at least a century.

Served deep-fried or raw, cheese curds are a favorite in the Badger State. Back in the 1920s, thousands of cheese factories – making mostly cheddar – dotted the Wisconsin landscape. That made it easy for people to access the fresh curds, which came out of the vat the same day the milk was poured in. The tradition stuck. Curds can be plunked into sauces or given added flavoring such as garlic or horseradish. They can also garnish sandwiches and even tacos. A tasty mix of fatty and salty, they make a telltale squeaky noise when they’re at their best and freshest.

You selected The correct answer is Wisconsin

You selected the correct answer: Wisconsin

Rocky Mountain oysters

No bull – this is an actual, sought-after delicacy in this low-population, landlocked state.

Far from any ocean, these “oysters” in the Rocky Mountain state of Wyoming are actually bull testicles – usually deep-fried. While found in neighboring states, they are popular enough in Cheyenne, the largest city, to actually get a Yelp! ranking of the best places to eat them. Sometimes called “cowboy caviar,” they are often served with some type of cocktail sauce on the side. While squeamishness levels and how things taste are personal and subjective, it’s a fact they are an organ meat that comes packed with protein, B-vitamins and zinc – and cholesterol.

You selected The correct answer is Wyoming

You selected the correct answer: Wyoming

Fried green tomatoes

King crab legs

Fry bread

Fried pickles

Cobb salad

Slopper

Apizza

Chicken and slippery dumplings

Key lime pie

Boiled peanuts

Poke

Finger steaks

Pierogies

Sugar cream pie

Steak de Burgo

Chili and cinnamon rolls

Burgoo

Crawfish étouffée

Lobster roll

Crab cakes

Clam chowder

Tart cherry pie

Hotdish

Fried catfish

Toasted ravioli

Bison

Runza

Buffet

Apple cider doughnuts

Hoagies / Heroes / Subs

Biscochitos

Bagel and lox

Pulled pork barbecue

Lefse

Buckeyes

Fried onion burger

Tater Tots

Scrapple

Johnnycakes

She-crab soup

Walleye

Hot fried chicken

Breakfast tacos

Funeral potatoes

Maple syrup

Country ham

Cedar plank salmon

Wild ramps

Cheese curds

Rocky Mountain oysters

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