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Alabama: fried green tomatoes -

A Southern classic, this dish is especially beloved in Alabama. Don't forget to make remoulade sauce for dipping!

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Alaska: smoked salmon -

Since the 19th century, Alaska has been leading the way of the American smoked salmon industry. So it's no wonder why this beloved treat remains so popular. It’s often eaten plain or on a slice of crusty bread.

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Arizona: Sonoran hot dog -

Also known as a Mexican hot dog, it's a bacon-wrapped frankfurter, piled with pinto beans, grilled onions, jalapeños, mustard, and mayonnaise.

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Arkansas: fried catfish -

Arkansas' freshwater is filled with this delicious staple. In restaurants, you'll often find the fried fish breaded with a mixture of flour, cornbread, and spices.

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California: fish tacos -

Originating in Baja California, Mexico, the classic fish taco is made of grilled or fried white fish, shredded cabbage, crema, pico de gallo, and a squirt of lime on corn tortillas.

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Colorado: Rocky Mountain oysters -

Don’t be fooled by the name: Rocky Mountain oysters aren't a type of seafood—they're actually fried bull testicles!

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Connecticut: white clam pizza -

Prepared using clams, especially quahogs, this pizza is a variety of white clam pie, which originated in New Haven, Connecticut.

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Delaware: scrapple -

Invented by the Pennsylvania Dutch, this breakfast loaf has been proudly claimed by Delaware. Made of spices, pork parts, and cornmeal, it's pressed into a patty and then pan-fried.

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Florida: Cuban sandwich -

Originating in cafés catering to Cuban workers, this epic sandwich is made of ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami, all on Cuban bread.

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Georgia: peach cobbler -

With almost 50 varieties of peaches growing in Georgia, it's no secret that the state is known for this juicy fruit. Peach cobbler is a summer staple in Georgia!

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Hawaii: poke -

Poke bowls are a big trend now, but Hawaiians have been enjoying them for decades. Poke translates from Hawaiian as "to cut into chunks."

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Idaho: finger steaks -

While Idaho is famous for their potatoes, finger steaks are another iconic food worth mentioning as well. Cooked originally as a means to repurpose leftover tenderloin, finger steaks are battered in flour and deep-fried.

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Illinois: deep-dish pizza -

Chicago is known for deep-dish pizza, which was invented at Pizzeria Uno in 1943. The rest, as they say, is history.

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Indiana: pork tenderloin sandwich -

A variation of the Wiener schnitzel, this dish comprises a breaded pork cutlet that's been pounded super thin and deep-fried.

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Iowa: corn dogs -

With the Iowa State Fair being one of the nation's biggest summer fairs, it's no surprise that the batter-coated sausage is the state's iconic staple.

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Kansas: burnt ends -

Burnt ends don't sound all that appetizing, but if you haven't had them, then you don't know what you're missing! Basically they're the bits of brisket that caramelize around the edges when it's being smoked.

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Kentucky: bourbon bread pudding -

Kentucky is home to several bourbon distilleries, and what better way to use the booze than by putting it in a dessert?

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Louisiana: jambalaya -

There are plenty of classic New Orleans meals, but jambalaya is a Louisiana staple. A creole dish of French, African, and Spanish influence, it consists mainly of shrimp, sausage, vegetables, and rice.

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Maine: lobster roll -

One of the best ways to eat Maine's fresh lobster is in the form of a lobster roll. The dish consists of cold lobster meat in mayo on a toasted hot dog bun.

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Maryland: crab cakes -

When in a port state, nothing can wrong with a fresh-baked crab cake dipped in tangy tartar sauce. And Maryland does it best with blue crabs straight from the Chesapeake Bay.

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Massachusetts: New England clam chowder -

Made with a thick, creamy base, this hearty soup typically contains fresh clams, chunks of potato, onion, and celery. Just delicious!

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Michigan: pasties -

Introduced by English miners in the 1800s, these meat-filled hand pies are still popular in Michigan today.

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Minnesota: tater tot hotdish -

A casserole made of tater tots? That's right! This signature dish is a casserole of ground meat, canned vegetables, and creamy soup, topped with crispy tater tots.

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Mississippi: mud pie -

Named for the dark and viscous mud that runs along the Mississippi River, this decadent dessert is one for chocolate lovers.

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Missouri: toasted ravioli -

Though its name suggests otherwise, toasted ravioli is in fact breaded and deep-fried. Served with marinara dipping sauce and Parmesan, it's thought to have originated in an Italian neighborhood of St. Louis.

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Montana: huckleberry pie -

With an abundance of huckleberry in Montana, it's no surprise locals consume it in jams, ice cream, and, of course, pies.

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Nebraska: runza -

A regional dish in Nebraska, runza is a bread pocket, filled with seasoned beef, onions, and cabbage or sauerkraut.

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Nevada: shrimp cocktail -

This classic casino appetizer was born in the Golden Gate Casino in 1959. Today, you can find it in almost every restaurant in Las Vegas and across the Silver State.

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New Hampshire: apple cider donuts -

While you can buy them in most grocery stores, the best way to experience this New England tradition is to head to an apple orchard. There you'll be treated to the perfect homemade donut.

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New Jersey: pork roll -

Also known as "Taylor ham," this New Jersey staple was invented by businessman and politician John Taylor in 1856. Usually enjoyed for breakfast, it's coupled with egg and American cheese on a bagel or English muffin.

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New Mexico: green chiles -

Sure, chiles aren't really a meal, but in New Mexico the local varieties are added to everything, from burgers and burritos to cheesy enchiladas.

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New York: bagels -

Boiled then baked, with a glossy crust and perfectly dense and chewy insides, New Yorkers are fiercely proud and protective of their bagels. And we don't blame them!

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North Carolina: pulled pork -

The tangy and spicy flavor of East Carolina vinegar sauce balances the sweetness of the tender meat. BBQ heaven!

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North Dakota: strawberry rhubarb pie -

When it comes to pies, North Dakota knows what's up! Rhubarb stalks are a delicious addition to summer pies, and you simply need to try some.

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Ohio: Cincinnati chili -

Chili-topped spaghetti? Only in Ohio! This unique dish consists of a Mediterranean-spiced meat sauce, which was developed by immigrant restaurateurs in the 1920s.

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Oklahoma: chicken fried steak -

If you've ever been in an Oklahoma diner, chances are you've seen chicken-fried steak on the menu. Topped with a rich gravy, this fried chicken steak is unforgettable.

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Oregon: marionberry crisp -

Marionberries resemble blackberries and have a tart, subtly sweet flavor. Many Oregonians like to enjoy them in their pies and crisps.

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Pennsylvania: Philly cheesesteak -

Indulgently greasy, this iconic sandwich consists of thinly sliced beefsteak, melted cheese, sautéed onions, and green peppers in a hoagie roll.

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Rhode Island: johnnycakes -

The country's smallest state packs in big taste. Also known as battercake, corn cake, and journey cake, these cornmeal-based patties are served all day long.

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South Carolina: shrimp and grits -

While many southern states claim to make the best shrimp and grits, South Carolina put this dish on the map, especially Charleston.

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South Dakota: frybread -

A traditional Navajo dish, frybread is exactly what it sounds like: a piece of fluffy fried dough. And to make it even better, you can enjoy it either sweet with cinnamon and sugar, or savory with beef, beans, and grated cheese.

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Tennessee: hot chicken -

The secret to the best Nashville hot chicken is to baste it with a spicy paste of lard and cayenne pepper before it's fried, and then eat it with bread and pickles. First-timers be warned: it will burn!

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Texas: brisket -

In Texas, barbecue means brisket, and you honestly can’t go wrong with it. Slow-smoked, juicy beef slices—there's truly nothing better.

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Utah: fry sauce -

Ketchup mixed with mayonnaise might not sound that extraordinary, but it's Utah's famous fry sauce! Invented in the '40s by a chef in a regional fast-food restaurant, it quickly became a hit for dipping French fries in.

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Vermont: maple syrup -

Sticky, sugary, and sweet—that's the best way to describe Vermont's most famous export of maple syrup.

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Virginia: country ham -

Ham has been dry cured in Virginia since settlers arrived there in the early 17th century. It's believed that it gets its distinctive flavor from the hogs eating Virginia peanuts, another of the state's staple.

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Washington: cedar plank salmon -

Wild salmon is abundant on the Pacific coast, and grilling it on cedar infuses the fish with a smokey richness. It's a technique first used by Native Americans in the area.

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West Virginia: pepperoni roll -

What started as an easy snack for coal miners quickly became a fan favorite in West Virginia. It can today be found in convenience stores across the state.

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Wisconsin: cheese curds -

Wisconsin makes more cheese than anywhere else in the US. And there's not a more delicious way to enjoy it than by deep-frying it.

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Wyoming: elk burger -

You can indeed eat elk! And the people of Wyoming know that it's a versatile protein that makes for one tasty burger!

Sources: (Eat This, Not That!) (Food & Wine)

See also: The alcoholic beverage of choice in all 50 states

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