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Famous foods from your region you find tasty and delicious.

NonnieMuss has a great topic about foods from your region that are embarrassing and disgusting. I had nothing to say living in California. I'm sure you can come up with plenty. But on the other hand we have a lot of great foods. What are foods from your region that you are proud of, and nobody does it better ?

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    1. re: PHREDDY

      NJ is pretty good for these too!

      NJ subs are the best!

        1. re: jbsiegel

          Many of the bagels and some of the pizza in NJ is good... but much is awful (and the same applies to NYC also, lol).

          (I've lived variously in Manhattan and the northern part of NJ for over 25 years, and have had the good, bad & ugly.)

          1. re: drongo

            Yep...we certainly have our share of Dunkin' Donuts with their "bagels"...

        2. re: PHREDDY

          I miss Bagels, every sunday growing up there was a hot crusty bag of bagles and a New York Times on the kitchen table - one of the simple pleasures of Home.

          1. re: JTPhilly

            when our bunch was young and single, Sunday morning was lox and bagels, a pot of coffee, a pitcher of Bloody Marys, and the NYT around the pool.

            Sometimes we found our way back to the apartment before dinnertime.

            1. re: JTPhilly

              You know, I am still in NYC...and have bagels and lox about once every two months...and read the NYT on line every Sunday morning...I guess I have still have not grown up...but I love mees bages and lox...

              1. re: PHREDDY

                There is an excellent soup and sandwich stop down the street that has pretty good bagels (by Philly standards and only "everything") and make a lox bagel with an obscene amount of lox (like maybe nobody orders it so a whole package goes on) - it is one of my occasional weekend indulgences. I do the times online but can't justify the actual paper but I do miss a hot bag of bagels and inky fingers from passing sections of the paper around the breakfast table.

          2. In Philly area. Obvious choices include hoagies (NEVER subs, heros, etc) and cheesesteaks. When I worked in Philly, my "breakfast" (almost every day) was a philly soft pretzel... maybe 5-10 secs in microwave and slathered with brown (or yellow) mustard... basically same as a bagel?? Pork roll (Taylor "ham") sandwich on a Kaiser roll.

            3 Replies
            1. re: kseiverd

              Agreed with all of these. And let me add scrapple and Bassett's ice cream.

              ETA: And Utz chips.

              1. re: kseiverd

                Don't overlook mushrooms -- many different varieties -- fresh from the mushroom houses in the Kennett Square area.

              2. My native state (KY): country ham, biscuits and gravy.
                My adopted state (CA): Haas avocados in anything; CA wine, fish tacos.

                5 Replies
                1. re: pine time

                  Fresh Gulf of Mexico seafood!

                  Pine Time, friend of mine used to live in CA and had avocado trees in her backyard. Mmmmm, I would LOVE that!

                  1. re: chloebell

                    Only reason we haven't planted avocado tree is because of our severe drought. However, a friend has an avocado "farm"--heaven.

                    1. re: pine time

                      Oh my, I would be the size of that farm barn if I lived there. lol!

                    2. re: chloebell

                      When I was a kid, we had several avocado trees in the back yard... they were HUGE (30-40 ft high) and so we were deluged -- by far the majority of the avocadoes rotted on the ground. It was a shock to me later in my life to have to PAY for avocadoes!

                      1. re: drongo

                        I hate to pay for lemons. (Californian also, but I don't have a lemon tree right now, and have to beg friends for their extra lemons.)

                  2. My home state of NJ: Tomatoes and sweet corn
                    My current home in Georgia: Peaches

                    3 Replies
                      1. re: Jerseygirl111

                        Actually, I get mine from Alabama and I wouldn't be surprised if some of my peaches were grown in South Carolina.

                        1. re: grampart

                          Oy. Just heard on the radio the State of Georgia is looking for a new ad campaign for its pecans.

                          How about Vidalia onions?

                    1. Plenty in Chicago, but the things I would miss that a lot of ppl might not know, or are overlooked:

                      Combo with hot giardiniera

                      Tavern style thin crust pizza (deep dish and stuffed pizza are for tourists)

                      There is CRAZY good Mexican food here. A lot of my L.A. hound friends bee line it for Mexican food when they get in town. The taqueria choices are endless, and some of them are insanely good. Sure, there's plenty of crappy ones, too.

                      Rib Tips / hot links from an Aquarium smoker joint.

                      GArrett's popcorn. Chicago Mix. Heaven in a bag.

                      5 Replies
                      1. re: gordeaux

                        As a nearly lifelong Chicagoan, and having frequented the original Malnati's since it opened, deep dish is definitely not just for tourists. We also have a favorite spot for tavern-style as well as another spot for NY style and still another for Neapolitan. Oh and another 4 or 5 other places if we happen to be nearby. They're all delicious.

                        1. re: ferret

                          I'll concede to the Lou's deep dish, because I have a fondness for a Lou's once in a long while when they are done correctly. But, a Lou's extra thin still trumps a Lou's deep 90% of the time, imo. Leaving out the other styles (NY, and Neo,) what is your preference when getting a pie without out-of-towners? Tavern, DD, or Stuft? I, and everyone I know, will say Tavern. Do I know everyone in the city? No. Not at all. Just my 2 cents for the thread. Most of the folks I know do say that DD and stuft are for tourists.

                          1. re: gordeaux

                            I really don't look at it that way. They're different things for different moods.

                        2. re: gordeaux

                          Agree about mexican in Chicago. That is my first order of business when I go there.

                          1. re: gordeaux

                            My east/west coast friends don't believe me when I talk about the Mexican food in Chicago. I fully believe that Chicago's Mexican food is on par with what you can get in LA. Not the shiny Bayless joints, but the down home westside eateries.

                            Agree on the Italian beef sandwich with hot giardiniera. This is the Chicago food that deserves to be nationally famous. But maybe it's a blessing in disguise. It would be a shame if it got bastardized in the way of the Philly cheeseteak.

                          2. Hoppel Poppel: It's my go-to brunch option if it's on the menu. Something about having summer sausage in a breakfast dish makes me really happy.

                            Bloody Marys: Probably could be considered it's own food group in WI. A lot of places make their own mix and the competition between different bars/restaurants to have the most creative garnishes makes for some really tasty drinks.

                            Also, Brandy Old Fashioneds. :)

                            6 Replies
                            1. re: mse924

                              «Hoppel Poppel: It's my go-to brunch option if it's on the menu. Something about having summer sausage in a breakfast dish makes me really happy.»

                              Wow, that's the first time I've heard Hoppel Poppel as the name of a sausage. From my youth, I associate the name with ice cream:


                              1. re: RelishPDX

                                The sausage is just a component of the dish! Typical hoppel poppel is basically a big breakfast skillet. Usually includes crispy potato chunks, scrambled eggs and fried meat of some kind (usually salami or summer sausage), plus whatever other veggies, cheese, etc is laying around.

                                The gold standard for the dish in Milwaukee is usually considered to be served at Benji's (an old-school Jewish deli). I'm partial to the version at the Bartolotta's supper club Joey Gerard's because they include Usingers summer sausage and Carr Valley cheddar. Mmmmmmm.

                                1. re: mse924

                                  Hoppel Poppel at Joey Gerard's?! I am guessing this is not on the dinner menu. I've been there several times [my mother LOVES this place] and have never noticed it.

                                  1. re: Fydeaux

                                    Nope, not on the dinner menu! The Greenfield location also serves breakfast (I don't think the Mequon location does?) My parents are very devoted patrons of the Bartolotta restaurants so we often end up there after church when they're in town.

                              2. re: mse924

                                Frozen custard, Tom&Jerrys, and fried cheese curds!

                              3. My home state KY : country ham and beaten biscuits, soup beans with hot water cornbread and fried fatback on the side, spoon bread, beer cheese, Grippos potato chips, pool hall chili ,and hot brown.

                                My now state SC: chicken bog, pilau/perloo, hush puppies light as air, she crab soup, lowcountry boil, oyster roast with the clusters!!!!

                                9 Replies
                                1. re: LaLa

                                  Wow, Grippos potato chips--had forgotten all about them.

                                  Yes, soup beans (never bean soup) and cornbread. Preferably from my grandmother's wood burning stove.

                                  And, every time we go to Berea, KY, must have Boone Tavern's spoon bread. Wonderful memories.

                                  1. re: pine time

                                    I have the Boone Tavern cookbook. And a fond memory of eating there as a kid.

                                    1. re: pine time

                                      let me guess -- white navy beans, cooked with ham?

                                      (Sandylc....I know you're laughing)

                                      1. re: pine time

                                        We were there for lunch last summer. Another good place in that area is the Science Hill Inn in Lexington, KY. Their Bread Pudding with Bourbon Sauce is fabulous. They make it with stale biscuits and what a good use for them.

                                        1. re: Candy

                                          Science Hill Inn is wonderful, but it's in Shelbyville, enroute to Lexington if you are taking Hwy 60. Their corn chowder with shrimp and bacon is also fabulous! ( we live in Louisville)

                                          Fave Kentucky foods- Broadbent country ham, bread pudding, and of course, Bourbon.

                                      2. re: LaLa

                                        Where do you find the "light as air" hushpuppies in SC? The only ones that I have had in SC are dense and over fried. I like the NC style...light and sweet.
                                        Do you know of a few spots in SC?

                                        1. re: six dower

                                          Yes...any inlet style places....lees inlets kitchen, drunken jacks, inlet affairs catering, capt Dave's dockside, prossers...not sure where you are eating but plenty of places serve the light kind.

                                          1. re: LaLa

                                            I am in Charleston. Which place serves your fav? Looks like I need to make a drive north!

                                        2. re: LaLa

                                          Ooh, yes, KY soup beans and white flint cornbread, I went to college in Morehead, and was introduced to this goodness. Dated a local boy for three years, and his gramma taught me how to make cornbread - it started with bacon drippings in the cast iron skillet in the oven, I still make it to this day.

                                        3. From my home state of NJ, pizza. From the DC area, crab and other seafood (I remember Crisfield's).

                                          1. BBQ, shrimp and grits, Cheerwine, liver mush, brunswick stew, country ham peach cobbler to name a few...

                                            2 Replies
                                              1. re: carolinadawg

                                                Must add spring time fried herring!

                                              2. Black pudding
                                                Manchester tart
                                                Potted shrimps

                                                4 Replies
                                                1. re: Harters

                                                  I had a Manchester tart once years ago. Very sweet, but I had trouble getting past her accent. ;-)

                                                  1. re: grampart

                                                    The old ones are the best ones, grampart.

                                                  2. re: Harters

                                                    I am familiar with (and like) black pudding, having grown up in a distant colony of England. But the other two I had to google... and was interested to see that "potted shrimps" was purportedly a favorite dish of Ian Fleming, who passed that predilection to his fictional character James Bond.

                                                  3. shrimp in more ways than Bubba Gump can name
                                                    fried grouper sandwiches
                                                    Cuban sandwiches
                                                    (Cuban food in general - not picky)

                                                    And Key Lime Pie.

                                                    2 Replies
                                                    1. re: sunshine842

                                                      To this I'll add:

                                                      Grouper chowder
                                                      Smoked mullet
                                                      Coquina chowder - made on the beach over a fire.

                                                      1. re: meatn3

                                                        Can't believe I forgot to add Minorcan Clam Chowder!
                                                        And Datil sauce.

                                                    2. Oooh -- I can promote a food about which I feel I'm alllways hounding Hounds!!
                                                      My "China Dish" is a variant of my "Appalachian dish"

                                                      Mei Cai Kou Rou, which in essence is fatback, pork, and collard greens.


                                                      4 Replies
                                                      1. re: Kris in Beijing

                                                        nice blogs there!!!

                                                        good chinese recipes and also….any southern recipe site that has fried grits is all right with me! he is a real southerner!

                                                        1. re: Kris in Beijing

                                                          I'm fascinated by dishes that appear nearly identical in separate cultures like this. The seasonings might be different, but the soul of the dish is the same.

                                                          1. re: sunshine842

                                                            I id a thread on that a few years ago.... which I cannot find. Perhaps was modded due to my overuse of internet acquired pictures.
                                                            I mentioned meicai kourou and some other dishes I encountered in China.

                                                            1. re: Kris in Beijing

                                                              I just made Lion's Head meatballs over bok choy the other night, and swap the ginger for some home-canned tomatoes and I essentially made my grandmother's golabki. I didn't totally wrap the meat, but did cup in the leaves it to keep it formed as it steamed away. Pork and cabbage.

                                                        2. Central East Coast of Florida...broiled Rock Shrimp!

                                                          3 Replies
                                                          1. re: cavandre

                                                            35 years ago in Vero Beach, we used to buy them in 10 pound bags for about $3 per pound. Delicious, but my fingers would be bleeding from "shelling" them. How much do they go for now?

                                                            1. re: grampart

                                                              Don't know the retail price...I get them at restaurants.

                                                            2. re: cavandre

                                                              Only time I had them was at Dixie ccrossroads in Titusville, FL, and i've been craving them ever since. They were SO good and SO perfectly broiled!

                                                              1. CT - Lobster rolls - hot buttered, no mayo

                                                                1. Chicken fried steak w/cream gravy, corn dogs & great Tex-Mex.

                                                                  5 Replies
                                                                  1. re: miss_belle

                                                                    You left off the Texas trinity of BBQ, brisket, pork ribs, and sausage. Sides, we don't need no stinkin' sides.

                                                                    1. re: James Cristinian

                                                                      The thread title states foods you find tasty and delicious. Since I'm not a huge BBQ fan I thought I'd let someone else mention it. No 3 hr wait in 105* heat for me:-)

                                                                        1. re: James Cristinian

                                                                          A bowl of chili, Blue Bell ice cream and an ice cold DR Pepper. Game, set, match:-)

                                                                          1. re: miss_belle

                                                                            I had a hip replacement late winter and it was all you can eat Blue Bell Homemade Vanilla from the freezer across the hall + hydrocodone + morphine = I didn't want to leave that place. I enjoyed it so much I'm going back in the fall for a new knee. All those contact sports into my 30's coming home to roost. Edge JC especially when you read my post down below.

                                                                  2. Montreal bagels
                                                                    Maple syrup
                                                                    Whippet cookies

                                                                    1 Reply
                                                                    1. re: C70

                                                                      I forgot Ice cider from Ile d'Orleans. Great stuff!

                                                                    2. I can't think of any regional specialty from Central PA that I find tasty or delicious, so I'll go with my two German hunting grounds:

                                                                      Pan-fried calf's liver with apples & onions
                                                                      Spreewald pickles
                                                                      Himmel un Ääd (pan-fried blood sausage, mashed potatoes, apple sauce)

                                                                      10 Replies
                                                                      1. re: linguafood

                                                                        no to shoo-fly pie? Hubby hails from central PA, and years ago (perhaps before they stored pics and lots of information from passports on computers?) when his passport and all identifying docs were stolen in Rome, one of the questions the US Embassy asked him to establish he was who he said he was, after asking where he spent his childhood, was to describe shoo-fly pie.....In any case, I like it, more than much of the regional food I've tasted in that area.

                                                                        He also remembers corn, pulled from the stalk and cooked within minutes, and sometimes just eaten raw. He remembers more than one August dinner that consisted of corn. and nothing else other than a bit of salt, pepper and butter.

                                                                        I can also report that while I was born in and have lived most of my life in California (and agree with the obvious: we really do have some of the best produce anywhere), the best tomatoes I ever ate were in a salad in an otherwise forgettable restaurant in rural Western PA.

                                                                        Speaking of obvious: San Francisco Bay Area: Dungeness Crab. Sourdough.

                                                                        1. re: susancinsf

                                                                          No thanks. Too damn sweet, like most Amish pastries/sweets. Ick.

                                                                          1. re: linguafood

                                                                            I put shoo fly pie under the other thread! I agree with linguafood, way too sweet as are most PA German/Dutch for my taste.

                                                                            I do remember dinners of just corn or just tomatoes (and butter bread) when those were in season.

                                                                            1. re: cleobeach

                                                                              I too mentioned shoo fly pie in other threads. The mere mention of the words make my teeth ache.

                                                                              1. re: gaffk

                                                                                I like shoofly pie - as a rare treat, like buttercake its one of those once a year indulgences but I do enjoy it.

                                                                                1. re: JTPhilly

                                                                                  I guess somebody must like the stuff given its popularity.

                                                                                  1. re: gaffk

                                                                                    I'll gladly take anyone's unloved shoofly pie. And every single Indiana sugar pie, too!

                                                                                    1. re: pine time

                                                                                      LOL -- years ago there were a few of us from Indiana who oohed and aaahed when I said I would bring a sugar cream pie for the holiday potluck.

                                                                                      The receptionist (not a Hoosier) happily dived into her second piece and commented that wow, she never would have believed that this was sugar free!

                                                                                      After a stunned moment, we realized she had misheard "sugar cream" in the noisy breakroom -- she finished the rest of the 2nd piece, even now that she knew that it definitely is NOT sugar free!

                                                                                      1. re: sunshine842

                                                                                        When well-made, it's delicious and indulgent...but it's just SO DANG SWEET!

                                                                                        1. re: sandylc

                                                                                          oh yes -- one of the few pies where you can serve 12 people with an 8" pie....

                                                                      2. Soupies, when they are good they are great.

                                                                        Eta, they are like soppressata.

                                                                        1. Even Bourdain couldn't find much worth eating in the Ozarks :( There are good places to eat but not much in the way of local marvels. We eat burgers.

                                                                          Actually, Silver Dollar City of all places has an extensive selection of candy, including older stuff like hoarhound and fool's gold (think peanut brittle without the peanuts) and one store devoted to saltwater taffy that I can never pass up.

                                                                          4 Replies
                                                                            1. re: Jerseygirl111

                                                                              When my mother was a little girl, her big brother would buy hoarhound candy because he knew she hated it. He didn't even like it much, but he didn't have to share. (This was during the Great Depression. I still miss them both.)

                                                                              1. re: John E.

                                                                                Aww. Big brothers are such meanies! ;-)

                                                                                It is a very old fashioned candy. I rarely see it anymore. Probably on the interweb, I guess.

                                                                                1. re: Jerseygirl111

                                                                                  I have a bag of Claeys Horehound candy in my desk drawer at work. I think I see them most regularly at places like World Market.

                                                                          1. Home state of CT : th lobster rolls, someone else mentioned, and our New Haven pizza, best in the country, we have awesome southern Italian specialties too.

                                                                            Adopted state of CA : our produce is the freshest and best in the country so any kind of salad and any dish with fresh fruit; fish tacos, spiny lobsters, and a huge selection of regional Mexican food from Oaxacan to Sinaloan to Baja cuisine, just incredible. And of course, guacamole with our unbeatable avocados. If I ever leave CA I will miss my avocados the most. And our wine is great with great prices compared to the east coast....

                                                                            2 Replies
                                                                            1. re: Dirtywextraolives

                                                                              Also CT home state
                                                                              And must mention the hot dogs hummel bros, rosols,

                                                                              Adopted state: NYC and its suburbs. Pretty much the best of everything, but we need more Mexican and Vietnamese places!

                                                                              1. re: AdamD

                                                                                I used to LOVE hummels and their German bologna sandwiches.... You used to be able to just say Hummels and everyone knew what you were talking about.... Yum, thanks for the memory...

                                                                            2. Ohio Valley Style Pizza from DiCarlo's.

                                                                              Pepperoni Rolls. With sauce and cheese.

                                                                              This is fun! I looked up soupies...very cool.

                                                                              1. Roast Long Island Duckling

                                                                                1. Scrapper. .(.auto correct is trying to correct me, it ends with an L) I lived in MD as a kid and this Penn treat is still a fav.

                                                                                  5 Replies
                                                                                      1. re: sunshine842

                                                                                        Yes.That's what I meant. Apparently this tablet doesn't like s c r a p p l e because it auto corrects it when I try to spell it! ..sigh...

                                                                                        1. re: ErnieA

                                                                                          I turned off autocorrect to avoid these problems.

                                                                                          1. re: John E.

                                                                                            First thing i did after i turned it on.

                                                                                    1. Mee Goreng and Nasi Goreng!

                                                                                      There's a hole-in-the-wall place that the husband and I stumbled across while we were walking a few blocks in Johor Bahru. It was pretty busy with Malaysians eating there, so we figured we'd give it a try. The husband had the nasi goreng and I had the mee goreng. Oh my, it was good. We paid RM11, or about US4, total. Good sized portion, didn't skimp on the chicken, filled us both up. Spicy, flavourful. And cheap! :)

                                                                                      2 Replies
                                                                                      1. re: LMAshton

                                                                                        i always chuckle when i see nasi goreng. in my mind, i'm hearing "nasty goring." LOLO

                                                                                        1. re: alkapal

                                                                                          LOL! Yeah, the very punny husband butchers the names for everything, so here, in our house, it *is* nasty goreng. :D

                                                                                      2. Boston, Mass:

                                                                                        -Fried whole belly clams
                                                                                        -Clam Chowder
                                                                                        -Boston Cream Pie
                                                                                        -Boston Brown Bread
                                                                                        -Chocolate chip cookies
                                                                                        -Lobster Rolls
                                                                                        -Raspberry lime Rickeys

                                                                                        1 Reply
                                                                                        1. re: Klunco

                                                                                          - Northshore Roast Beef sandwiches 3 way

                                                                                          - Marinaded Steak Tips

                                                                                        2. Well, i grew up in central CA. So, all produce. We drove by fields of strawberries, broccoli, lettuces, artichokes, almonds, olives, etc... And until i moved to nyc i was spoiled rotten. Regionally ollaliberries were unique, and local fresh sand dabs, squid, abalone, and sardines came from the bay.

                                                                                          Now in nyc there's definately good eats as well, but most of the year we get produce that was trucked across the country from a few miles away from my childhood home.....

                                                                                          1. South London and Kent:

                                                                                            Pie and mash and liqour.
                                                                                            Romney Marsh Lamb.
                                                                                            Chapel Down beers.

                                                                                            1. from the SE of the US:
                                                                                              fried gulf shrimp
                                                                                              swamp cabbage
                                                                                              pork bbq ribs
                                                                                              stone-ground grits (and fried grits from leftovers: http://www.tasteofsouthern.com/fried-...).
                                                                                              collard greens
                                                                                              hoppin' john
                                                                                              shrimp creole
                                                                                              pound cake
                                                                                              coconut custard pie
                                                                                              peach cobbler
                                                                                              fried grouper
                                                                                              cuban sandwiches
                                                                                              boiled peanuts
                                                                                              stone crab claws
                                                                                              key lime pie with the real pastry crust and not that latecomer graham cracker crust
                                                                                              cornbread without sugar
                                                                                              pecan tassies
                                                                                              seminole fry bread
                                                                                              hushpuppies (was reminded by a post from LaLa
                                                                                              )orange juice
                                                                                              duke's mayo
                                                                                              southern-style potato salad with mayo, mustard, chopped boiled eggs, celery & onions.
                                                                                              cornbread dressing
                                                                                              corn pone
                                                                                              field peas with bacon
                                                                                              fried chicken
                                                                                              sausage gravy

                                                                                              4 Replies
                                                                                              1. re: alkapal

                                                                                                My name is Uncle Bob, and I approve of this message!!!

                                                                                                  1. re: Ttrockwood

                                                                                                    aka hearts of palm -- "swamp cabbage" is the name the locals use for it.

                                                                                                    Majorly, majorly good stuff -- entirely different from canned/jarred.

                                                                                                1. I'd thought about starting this thread too! To represent KY, I'll put in the Hot Brown, beer cheese (as mentioned below), Western KY mutton BBQ, burgoo, Derby pie, pimiento cheese (although we don't have exclusive rights to that one), Ale-8-One, fried catfish, though I'm not a fan, and of course....bourbon. I guess there's also Benedictine, but that's neither delicious or disgusting. It just is.

                                                                                                  1 Reply
                                                                                                  1. re: NonnieMuss

                                                                                                    Mr. Pine used to love Ale-8-One--didn't know it was still made.

                                                                                                    Must be a disgraced Kentuckian, 'cause I just don't care for pimiento cheese or Benedictine (altho' I wasn't from Louisville, where I heard B. originated).

                                                                                                    1. Nova Scotia, east coast of Canada

                                                                                                      Fried Clams
                                                                                                      Northumberland lamb
                                                                                                      Musquodoboit Valley beef
                                                                                                      Honeycrisp apples
                                                                                                      Bacon jam

                                                                                                      2 Replies
                                                                                                      1. re: spazita

                                                                                                        I *think* Inniskillin also makes their amazing ice wines near by nova scotia.....?

                                                                                                        1. re: Ttrockwood

                                                                                                          Maybe some but not all. I know their Ontario winery does a lot of ice wine.

                                                                                                      2. Old-fashioned Ontario buttertarts.
                                                                                                        Southwestern Ontario sweet corn.
                                                                                                        Niagara peaches bought from a fruit stand / farmers' market (way better than the Niagara peaches sold at the supermarket)

                                                                                                        1. I grew up in rural Minnesota where hotdish was eaten at least once a week, and no, not all hotdish uses cream of whatever soup. Hot beef commercials, walleye, wild rice in all forms, sweet corn in August and September, and all various fried foods on a stick at the Minnesota State Fair.

                                                                                                          3 Replies
                                                                                                          1. re: John E.

                                                                                                            Mmmmmm.....Walleye. That and snook are my favorites.

                                                                                                            1. re: John E.

                                                                                                              Wild blueberries - blueberry is our state muffin, but my dear departed cousin made the best dang blueberry pies known to man

                                                                                                              Chokecherry jam

                                                                                                              Wild rice - the real stuff

                                                                                                              Bundt cake

                                                                                                              1. re: MplsM ary

                                                                                                                there's a lady who owns a sandwich shop here in Tampa who's from Thief River Falls -- her key to fame is the wonderful bread that she makes with wild rice -- it's awesome.

                                                                                                            2. from the Twin Tiers of NY, spiedies. Thank goodness Wegmans carries the marinade so I can make them here in Philly. :)

                                                                                                              7 Replies
                                                                                                                1. re: grampart

                                                                                                                  cut the meat into bite size chunks, marinate at least 6 hours, usually overnight.

                                                                                                                  1. re: jujuthomas

                                                                                                                    That's what I do. I've seen some recipes that call for a 3 day marinade.

                                                                                                                    1. re: grampart

                                                                                                                      wow, 3 days? what type of meat? we generally do chicken but have had wonderful venison spiedies - I can see venison taking a longer marinade.

                                                                                                                      I really should try some of the marinade recipes out there, but the bottled is so good and so easy. :)

                                                                                                                      1. re: jujuthomas

                                                                                                                        A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer (sometimes for as long as two weeks under a controlled environment) in a special marinade, then grilled on spits (if steel skewers are used, they are called "spiedie rods") over a charcoal pit.

                                                                                                                        1. re: grampart

                                                                                                                          I've had chicken, pork, lamb and venison spiedies. I have some cubed goat meat in the freezer - now I'm thinking about goat spiedies! ;)

                                                                                                                          1. re: jujuthomas

                                                                                                                            My favorite is lamb, but chicken is very good and cheaper.

                                                                                                              1. Originally from Indiana. I have a best of/worst of combo.

                                                                                                                The breaded tenderloin. When it's done right, it's addictive. Done wrong, embarrassing.

                                                                                                                13 Replies
                                                                                                                  1. re: sandylc

                                                                                                                    Is this a pork tenderloin sandwich? When I was a kid this was a "diner" staple but you hardly see them anymore.

                                                                                                                    I say "diner" because I don't know a better name, but it's not like Seinfeld. It's those country burger-and-soft-serve places that dot rural areas. Some call them Chat 'n' Chews.

                                                                                                                    1. re: ennuisans

                                                                                                                      yes, it's made from tenderloin -- but it's hammered out to the diameter of a dinner plate, then breaded and deep-fried.

                                                                                                                      A particularly Midwest specialty, only rarely found outside the region, and even then only at places run by natives of the Midwest.

                                                                                                                      1. re: sunshine842

                                                                                                                        We have a fried pork loin, not a sandwich at the Polish restaurant just up the street in Houston, decidedly not Midwest. The owners are from Poland, as are my grandparents via Galveston. It's delicious, better than the veal schnitzel and a few buck less.


                                                                                                                        1. re: James Cristinian

                                                                                                                          an enormous percentage of folks in the Midwest are descended from German and Polish immigrants, and very likely the source of the sandwich.

                                                                                                                          a breaded pork tenderloin is a sandwich by definition.

                                                                                                                          It goes on a fluffy white bun with mayo and a couple of slices of pickle.

                                                                                                                          1. re: sunshine842

                                                                                                                            The fried pork loin here is served with mashed potatoes and sauerkraut plus a basket of darkish bread and a lard spread. Sounds like I could turn that into a fine sandwich, never thought of it.

                                                                                                                            1. re: James Cristinian

                                                                                                                              This sounds like what I've read schnitzel to be. Come to think of it, so does the sandwich.

                                                                                                                              I had not however heard of a lard spread. My goodness.

                                                                                                                              1. re: ennuisans

                                                                                                                                The lard spread sounds better than it tastes, pretty funky. I opt out for regular butter. Come to think of it, lard spread doesn't sound good.

                                                                                                                                1. re: James Cristinian

                                                                                                                                  Lard spread made from fatback pork. Yum.

                                                                                                                                2. re: ennuisans

                                                                                                                                  Lard is even better when it's goose fat with crackling in it. Or crispy onions. Mmmmmmlard.

                                                                                                                      2. re: sandylc

                                                                                                                        I know what you mean, I have had them so thin that they were just crust, no pork to be found

                                                                                                                        1. re: jacquelyncoffey

                                                                                                                          or the other way -- sliced too thick, not pounded enough, and somebody thinks they have to be a wiseass with the breading and add a bunch of spices that don't belong in the cracker crumbs!

                                                                                                                      3. Texas Gulf coast Houston, freshly caught by me, fried speckled trout and red snapper, both skin on. Fried redfish and redfish on the half shell. Gulf shrimp and briny Texas bay oysters, wintertime only. Boiled crawfish and crawfish etoufee. Fresh fried okra and simmered okra, corn, and tomatoes with jalapenos, bell peppers, onion, and green onion. Carnitas with fresh flour tortillas and killer red and green sauce. Taco trucks and carnicerias, ostionerias everywhere.

                                                                                                                          1. re: Jerseygirl111

                                                                                                                            There's nothing like a Jersey tomato sandwich on white bread with mayo, s&p! And porkroll, egg and egg and cheese on a kaiser with spk. And the blueberries! They are awesome this year. I just had them in pancakes this morning.

                                                                                                                            1. re: Jerseygirl111

                                                                                                                              I plan to live primarily on sweet corn and jersey tomatoes as long as the season allows!

                                                                                                                            2. New Orleans - roast beef po-boy's, muffaletta's, boiled crawfish and crabs, steen's cane syrup, zapp's potato chips, pecan pralines, red bean's and rice with smoked pork sausage, fresh shucked oysters, fresh caught speckled trout, french bread, grits, beignets and cafe au'lait, king cake . . . . .

                                                                                                                              3 Replies
                                                                                                                              1. re: DBinNOLA

                                                                                                                                yeah, but that's not fair -- even the napkins in NO taste good....

                                                                                                                                1. re: DBinNOLA

                                                                                                                                  My name is Uncle Bob, and I approve of this message too!!!

                                                                                                                                  1. re: DBinNOLA

                                                                                                                                    jambalaya, bourbon bread pudding...

                                                                                                                                  2. Hometown in Hudson Valley:
                                                                                                                                    gas station sausage egg and cheese sandwiches on hard rolls
                                                                                                                                    maple syrup

                                                                                                                                    Adopted New Orleans:
                                                                                                                                    Everything! I've had a grand total of two bad meals since moving here in Aug 2000 :-)

                                                                                                                                    1. Grew up in central CA, so, yeah, lots of stuff there. I too was spoiled until I moved away.

                                                                                                                                      Now, Denver area... what do we have... hmmm. Green chile? That's pretty good when done right.

                                                                                                                                      1. Whenever a version of this thread crops up (this isnt the first, by any means), I often wonder how many folk are posting about their local foods that are "famous" (as in the thread title) or are they posting just about their local food that they like.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: Harters

                                                                                                                                          you have the disadvantage of looking in from outside.

                                                                                                                                          From in here, most of these are pretty well-known coast to coast.

                                                                                                                                          (most folks here would ask the same of hot pot or Bakewell pudding)

                                                                                                                                          1. re: sunshine842

                                                                                                                                            In that case - WOW, so many famous foods. Foreigners can forget just how large America is.

                                                                                                                                        2. Maryland crabs and Ledo pizza (the original Ledo restaurant, not the chain.)

                                                                                                                                            1. Idaho - Finger Steaks, Scones (what the rest of the country calls Indian Fry Bread) and huckleberries.

                                                                                                                                              7 Replies
                                                                                                                                                1. re: Jerseygirl111

                                                                                                                                                  You aren't missing much. When I had finger steaks, they were full of bones and tendons without much meat. (I had to spit out the nails.)

                                                                                                                                                  1. re: Jerseygirl111

                                                                                                                                                    They look like fish sticks made out of beef.

                                                                                                                                                  2. re: AngelaID

                                                                                                                                                    I make them at home with cube steak. Serve with cocktail sauce or Bloomin' Onion dipping sauce. Never had one "full of bones and tendons without much meat". Ever.

                                                                                                                                                    1. re: AngelaID

                                                                                                                                                      I forgot to add this... ; )

                                                                                                                                                      It was a joke, or maybe a pun.

                                                                                                                                                      1. re: John E.


                                                                                                                                                        You're a dry one, John E.

                                                                                                                                                      2. re: AngelaID

                                                                                                                                                        Back when Friday's was the height of deliciousness to us (think late 70s, early 80s), they did a chicken-fried steak on a skewer with dipping gravy that we absolutely loved.

                                                                                                                                                        Similar, maybe?

                                                                                                                                                    2. Hometown NYC
                                                                                                                                                      Pizza - the traditional thin crust pizza as one would expect it served on Arthur Ave

                                                                                                                                                      Sandwiches X2
                                                                                                                                                      A proper Jewish Deli Reuben
                                                                                                                                                      The "Italian Wedge" or "Italian Compo" basically every Italian cold cut, provelone, lettuce, tomato, oil and vinegar on a crusty Italian bread - its all in the layering an the bread this is not a "hoagie"
                                                                                                                                                      Greek Diner Food

                                                                                                                                                      From Houston my 2nd adopted home
                                                                                                                                                      Beef Brisket BBQ
                                                                                                                                                      Tex Mex (especially when it incorporates beef brisket bbq)
                                                                                                                                                      Chicken and Waffles
                                                                                                                                                      Po Boys
                                                                                                                                                      Vietnamese Po Boys

                                                                                                                                                      From Philly my current adopted home
                                                                                                                                                      Jersey Tomatoes
                                                                                                                                                      Siverqueen Corn
                                                                                                                                                      Lancaster Dairy - sone really fantastic yoghurt and cheeses
                                                                                                                                                      Roast Pork Sandwiches
                                                                                                                                                      Rita's "Wooder" Ice

                                                                                                                                                      5 Replies
                                                                                                                                                      1. re: JTPhilly

                                                                                                                                                        Hey, you really are a Philly boy now--you know how that word spelled water is really meant to be pronounced ;)

                                                                                                                                                        1. re: gaffk

                                                                                                                                                          LOL the accent is thick here - street names in my hood took awhile to figure out.

                                                                                                                                                          this is a good writeup

                                                                                                                                                          1. re: JTPhilly

                                                                                                                                                            Interesting article (and pretty accurate). Although in my set it was always: "Djeet yet?" "No, djew."

                                                                                                                                                            Years ago I went to grad school in SE Ohio. I was in the English Department and one of the profs whose specialty was American English used me as research. He was astounded that I thought words like "merry," "Mary" and "marry" had distinctly different pronunciations.

                                                                                                                                                            When I ended up sick in the hospital I received more than one card advising me to drink plenty of "wooder."

                                                                                                                                                            1. re: gaffk

                                                                                                                                                              "He was astounded that I thought words like "merry," "Mary" and "marry" had distinctly different pronunciations"

                                                                                                                                                              that's funny. In college down south a zionist friend dropped her nickname "Merri" because a drawl could just not differentiate from "Mary" to her endless chagrin.

                                                                                                                                                            2. re: JTPhilly

                                                                                                                                                              Philly -- where hewgies are served up wid atteetude.

                                                                                                                                                        2. i'll weigh in for washington/seattle area!

                                                                                                                                                          cedar planked salmon
                                                                                                                                                          salmon chowder
                                                                                                                                                          walla-walla sweet onions
                                                                                                                                                          apples (mmmm opal apples...)
                                                                                                                                                          wild huckleberries
                                                                                                                                                          dungeness crab
                                                                                                                                                          american style teriyaki plates (trash food but very, VERY seattle)
                                                                                                                                                          salmon candy

                                                                                                                                                          7 Replies
                                                                                                                                                          1. re: chartreauxx

                                                                                                                                                            tell me how one comes to pronounce geoduck like gooeyduck?

                                                                                                                                                            1. re: alkapal

                                                                                                                                                              you pronounce it "geoduck" once and the waiter laughs his ass off at you. :-)

                                                                                                                                                              1. re: chartreauxx

                                                                                                                                                                and there goes a good portion of his tip. Laugh that off, asshole!

                                                                                                                                                                1. re: grampart

                                                                                                                                                                  it wasn't mean spirited :-) i was about 9 at the time, and quite an earnest child - i'm guessing he just found it adorable.

                                                                                                                                                              2. re: alkapal

                                                                                                                                                                i should have asked WHY is geoduck pronounced gooey duck.

                                                                                                                                                                1. re: alkapal

                                                                                                                                                                  Don't ask why. There is no reasonable explanation.

                                                                                                                                                              3. Michigan - therefore ALL THINGS SOUR CHERRY!!!!!!!!! Also, I can get behind a pasty every now and again. And Vernors ginger ale.

                                                                                                                                                                3 Replies
                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                    Vernors is becoming more and more widely available but it is definitely a Michigan product.

                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                      I had never had it before coming to LA, and never knew it was a Michigan soda, thanks.

                                                                                                                                                                1. You know what else?...Square fried potato knishes, cut in half and slathered with some good deli mustard!!!!

                                                                                                                                                                  1. Great topic and I've lived in a lot of places so I'll try to just pick one or two from each place...

                                                                                                                                                                    New England:
                                                                                                                                                                    fried clams, MUST INCLUDE BELLIES. Sorry for shouting but that cannot be stressed enough.

                                                                                                                                                                    salmon is pretty much a no-brainer here


                                                                                                                                                                    Nope, sorry. Oh wait! I had a really good burger there once.
                                                                                                                                                                    Okay, okay, Free State Brewery in Lawrence, KS does a mighty fine porter.

                                                                                                                                                                    oh hell yeah to the avocados
                                                                                                                                                                    also fish tacos FTW

                                                                                                                                                                    1. Blue crab and Virginia ham.

                                                                                                                                                                      1. I just grilled a mess of fajitas bought at a Houston carniceria simply cooked with salt and pepper and a splash of lemon applied before grilling medium rare. These are beef of course, not the oxymoron chicken, shrimp, or shudder veggie.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: James Cristinian

                                                                                                                                                                          the best fajitas in my life were in houston -- at a catered party. the fajitas of my dreams! http://chowhound.chow.com/topics/470522

                                                                                                                                                                        2. CT home state:
                                                                                                                                                                          In addition to the fried clams, hot dogs and new haven style pizza, I find myself missing Greek style pizza.

                                                                                                                                                                          Like they serve at park lane pizza in west Hartford and at hope street pizza in Stamford. Really yummy.

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: AdamD

                                                                                                                                                                            I'm from West Hartford, Park Lane was a go-to, as was Pizza West and Jimmie's. I really miss Greek pizza

                                                                                                                                                                            1. re: jacquelyncoffey

                                                                                                                                                                              I usually pick up a large pie and bring it home to westchester when I pass through Hartford-about 10 times a year. Same as it ever was!

                                                                                                                                                                          2. Ooh.

                                                                                                                                                                            From my home state, Goa: fish curries. I don't think anyplace else does it better in terms of balancing spice with the delicateness of the fish and not overwhelming it.

                                                                                                                                                                            From where I live now: Tamil Nadu: The mutton (goat) uppukari and chukka. Fatty delicious pieces of goat meat in a pepper/cumin/chilli based thick sauce, or a stir fry. I don't think any State in India does goat meat better than Tamil Nadu regional cuisine.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. Since no one else from the Buffalo/WNY area has chimed in yet:

                                                                                                                                                                              Wings. Not "Buffalo," just wings. Not battered, with no other sauce than differing ratios of Frank's Red Hot and butter, and split into drummies and flats. MAYBE a shake of garlic powder. But not BBQ, not teriyaki or honey mustard or whatever else might be truly great. Just plain old wings.

                                                                                                                                                                              Beef on Weck. There are other beef sandwiches native to other regions, and I love a dripping po' boy or a Chicago Beef, but I'll put up a well-made beef on weck, with thinly sliced and moist rare to medium rare beef, a little bit of juice on a fresh kummelweck roll with fresh horseradish to garnish up against any of them.

                                                                                                                                                                              Ted's Hot Dogs. It's not just the Sahlen's dog, but it's how they freely and blatantly abuse it over an open flame.

                                                                                                                                                                              Less known, but worthy of a mention -- Friday night fish fry. Not just for Lent, all year 'round.

                                                                                                                                                                              These are the things I crave when I visit home.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: lsmutko

                                                                                                                                                                                Yay! Another actual ex-Buffalonian on this board!

                                                                                                                                                                                I disagree about the wings: I've never had any good ones there (they didn't become popular until after I left anyway). But I agree on the beef on weck (with plenty of horseradish!) and Ted's hot dogs. Fish fry is good in theory, but alas generally poor in execution.

                                                                                                                                                                                Now potato pancakes, if you can find one of the old-style German places still around, are worth the trip.

                                                                                                                                                                              2. The meal I look forward to all autumn: local Dungeness crab on locally-grown romaine lettuce, with fresh sourdough and a crisp California white wine.

                                                                                                                                                                                And Brussels sprouts fresh from the field, frost-tinged artichokes, and the strawberries that show up at the local farmers' market that were left on the plants too late to be shippable and so have an intense strawberry taste. And sand dabs.

                                                                                                                                                                                Despite the prices and crowding, there are pluses to living in the San Francisco area!

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: tardigrade

                                                                                                                                                                                  one of my favorite travel meals was sitting on Fisherman's Wharf with a whole crab, a cold Anchor Steam, and a loaf of sourdough, watching the boats pass on a warm autumn day

                                                                                                                                                                                  1. re: tardigrade

                                                                                                                                                                                    Your autumn meal, served as Crab Louis, was my very first S.F. meal in 1977. I'll never forget it.

                                                                                                                                                                                  2. Florida - Gulf Shrimp, Key West Pink Shrimp, Cuban Sandwiches, Ropa Vieja, 100 percent USDA Organic Florida Orange Juice (Uncle Matts), Puerto Rican Pig roast, Gator Tail.

                                                                                                                                                                                    1. Alder smoked salmon from the PacNW.

                                                                                                                                                                                      1. In Indiana Pork Tenderloin sandwiches are great and quite popular.

                                                                                                                                                                                        11 Replies
                                                                                                                                                                                        1. re: Candy

                                                                                                                                                                                          You don't see them very often here in Oregon. But...there is a German restaurant in town that does a pork schnitzel sandwich that is a very good substitute. They put a curry mayo on theirs that is great. You probably wouldn't see that on a real tenderloin in the Midwest though.

                                                                                                                                                                                          1. re: jpc8015

                                                                                                                                                                                            I'm sure it is a take on schnitzel, there were/are a lot of German settlers in southern Indiana.

                                                                                                                                                                                            The "tenderloin" is actually a boneless pork chop pounded very flat. I do occasionally make a real tenderloin sandwich, but I think the tastier one is made from the chops.

                                                                                                                                                                                            1. re: Candy

                                                                                                                                                                                              oh, there's no shortage of Germans or Swiss in Northern Indiana, either -- and plenty of breaded tenderloin.

                                                                                                                                                                                              1. re: Candy

                                                                                                                                                                                                Where is the chop cut from? I typically see loin chops in the markets here.

                                                                                                                                                                                            2. re: Candy

                                                                                                                                                                                              Mmmm, pork tenderloin. One of the great Indiana foods, along with sweet corn and black raspberry pie.

                                                                                                                                                                                              I have always assumed the pork tenderloin was German-influenced. We had a flood of German settlers in the mid 1800s. Most all my relatives came to Indiana at that time, and settled farms.


                                                                                                                                                                                              1. re: DebinIndiana

                                                                                                                                                                                                Persimmon pudding is an Indiana dessert, it's awful good

                                                                                                                                                                                                1. re: DebinIndiana

                                                                                                                                                                                                  Don't forget about Sugar Cream Pie.

                                                                                                                                                                                                  1. re: Candy

                                                                                                                                                                                                    Sugar Cream Pie is a favorite of mine, too. It was on the regional foods you hate list, also, as way too sweet.

                                                                                                                                                                                                    I think that sugar cream pie is the most basic of all pies -- pioneer wife in her kitchen had fat/butter, flour, sugar and milk -- she was all set for the crust and the filling both!

                                                                                                                                                                                                    1. re: Candy

                                                                                                                                                                                                      I've had sugar pie once, so I never have to try it again.

                                                                                                                                                                                                      I was on a business trip to Indiana, and it showed up on the menu of the restaurant we were having lunch at. We ordered one slice for the table: everybody took one taste, then passed it on to the next person. Sweet: that was the only taste.

                                                                                                                                                                                                      1. re: tardigrade

                                                                                                                                                                                                        It shouldn't be..you should also have the flavor of a very rich custard.

                                                                                                                                                                                                        Sorry you got a bad one.

                                                                                                                                                                                                2. Probably just going to be a repeat of alkapal but here goes, northern FL Panhandle/SE Alabama/general southern US:

                                                                                                                                                                                                  Banana pudding
                                                                                                                                                                                                  Fried okra
                                                                                                                                                                                                  Fresh raw oysters
                                                                                                                                                                                                  Gulf shrimp and fish
                                                                                                                                                                                                  Fried green tomatoes
                                                                                                                                                                                                  Mullet (the fish)
                                                                                                                                                                                                  Field peas with snaps
                                                                                                                                                                                                  Hog meat with pinto beans (you know you're country when)
                                                                                                                                                                                                  Blueberries and huckleberries straight off the bush
                                                                                                                                                                                                  Georgia/Alabama peaches
                                                                                                                                                                                                  Locally grown strawberries
                                                                                                                                                                                                  Deer in any form
                                                                                                                                                                                                  Chicken and dumplings
                                                                                                                                                                                                  Mustard/turnip greens (not a huge collard person)
                                                                                                                                                                                                  Non-sweet cornbread. Sweet stuff = abomination
                                                                                                                                                                                                  Chocolate sheath cake

                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                  1. re: speakhandsforme

                                                                                                                                                                                                    Chocolate "sheath" cake conjures up some strange images!

                                                                                                                                                                                                    1. re: sandylc

                                                                                                                                                                                                      I always insisted as a child it should be called sheet cake, but was firmly corrected by my grandmother, who said it was definitely sheath cake... It's much fudgier and richer than what I'd think of as a sheet cake anyway.

                                                                                                                                                                                                      I googled it. I guess it comes from Texas. That explains it

                                                                                                                                                                                                      1. re: speakhandsforme

                                                                                                                                                                                                        Wow, I googled it, too, and after correcting Mr. Google, who also wanted to say "sheet" cake, by golly!!! it's "sheath" cake.

                                                                                                                                                                                                        I've learned something new; I can go home.

                                                                                                                                                                                                        Wait, I am home...

                                                                                                                                                                                                        1. re: speakhandsforme

                                                                                                                                                                                                          nah, it *is* sheet cake -- because it is made in a sheet pan. i have many community cookbooks to attest to that.

                                                                                                                                                                                                          it is too sweet for my taste, but my sister's family loves it. hers is called Texas Sheet Cake.

                                                                                                                                                                                                          1. re: alkapal

                                                                                                                                                                                                            I made a white Texas sheet cake (actually a lot of cakes) a few months ago as the base for shortcake for a thundering herd of hungry teenagers (50 of 'em!) -- it got *raves*

                                                                                                                                                                                                            1. re: sunshine842

                                                                                                                                                                                                              i've never seen a white one. and how did you use it as a base for shortcake? was it frosted?

                                                                                                                                                                                                              1. re: alkapal

                                                                                                                                                                                                                I'd never seen one before, either, until I started digging around trying to find a large-capacity recipe when the Scouts asked me to bake the cakes for a jamboree dessert. Ended up starting a discussion here for suggestions, here:http://chowhound.chow.com/topics/9731...

                                                                                                                                                                                                                Here's a linky to the recipe I ended up using: http://www.tasteofhome.com/recipes/wh...

                                                                                                                                                                                                                I have this bookmarked, too, as reference: http://chowhound.chow.com/topics/816536

                                                                                                                                                                                                                We're sweet-shortcake folks 'round here (as opposed to biscuit), so I just cut the cakes into big squares -- the squares went into bowls and were topped with ladles of chopped strawberries and ladled with whipped fresh cream. No frosting.

                                                                                                                                                                                                                I made it for a scout jamboree, so had about 150 mouths to feed, and they raved about it for days.

                                                                                                                                                                                                                I actually made 7 batches of this recipe and baked them on rimmed cookie sheets lined with parchment.

                                                                                                                                                                                                                To make things easier, I made them in batches of three (for the sole reason that I have 3 shelves in my oven...) - lined up three bowls and made it three batches at a time, production-line style.

                                                                                                                                                                                                                Super easy, fast (I had them all done in a little under 3 hours) and with the sour cream makes a really moist, slightly tangy cake that plays really well with the sweetness of the berries.

                                                                                                                                                                                                      2. Carne Asada tacos
                                                                                                                                                                                                        Nopales en chile colorado
                                                                                                                                                                                                        Ensalada de nopales

                                                                                                                                                                                                        I must be jonesing for some nopales.