What is your culture's most known food?
Looking for foods to try and share a bit of my own culture. My family is cantonese viet and I grew up eating in a lot of traditional banquet hall restaurants. Usually these are dim sum menu for lunch and traditional shared foods for dinner. Most people have tried the common ones like siu mai (pork wrapper dumpling) and haw gow (shrimp rice dumpling) but my favorites are the uncommon ones like ngau zaap (beef offal) and baak wan fung zaau (pickled chicken feet).
Ngau zaap is basically braised brown sauce using off cuts, usually stomach and whatnot, with chinese radish. Its very savory, kinda like if you made an asian gravy.
Baak wan fung zaau is just chicken feet pickled in white vinegar. If you had pickled radish it's essentially the same pickling and the chicken feet is gelatinous and a bit crunchy. You can also get them sometimes boneless since eating around the bones is kinda a pain. I really like pickled foods so this is one of my faves
195 replies
Scotland
Any questions?
Funny, thats ones of my favorite dishes.
Germany, grilled sausage and sauerkraut I guess. But if you ask a native about the national food or a food that they miss when living abroad, it's usually bread, specifically sourdough made from mixed rye and wheat flour. Goes great with butter and slices of cheese or cold cuts ("Käsebrot", "Wurstbrot").
Well, now I want to see if I can find or make that bread.
Can confirm.
Went to a dinner party at a friends house last year; there was a German who now lives in NZ. My partner makes sourdough from scratch; that German engineer just about cried when he tasted it. Said it was just like the ones at home.
Döner :)
Currywurst!
TBH I prefer plain ketchup with my grilled sausage...
If I’m honest I prefer mustard, but Currywurst is quite iconic imo
But more internally I think. Outside of Germany, it's sauerkraut.
Ja, dieses Kommentar hier, Herr Officer
Zefix!
Leberkassemmel oder Brezn!
I'm too pigprussian for that lol
Hmm never heard of rye and sourdough at the same time. I've seen them separately overseas in the US but never as one bread
It does sound good though, i like sourdough
I make sourdough rye (mixed wheat flour and rye flour) with my regular starter all the time! I think Whole foods usually has a sourdough rye - some years back I bought some and that was why I started making sourdough bread. It's so delicious. Any version from rustic and crusty more like what you think of as sourdough to very dense dark and bouncy, sourdough rye is great.
There's actually an English Wikipedia article on it: https://en.wikipedia.org/wiki/Mischbrot
Rye-only sourdough is also a thing, gets pretty dense and bitter though. I prefer Mischbrot with more wheat than rye.
Krustenbratensemmel
Fish and chips. And despite all the jokes about British food, you really do owe it to yourself to learn just how good this meal can be when cooked well.
Samin Nosrat argues, in her book of the same name, that all cooking comes down to salt, fat, acid, and heat. Fish and chips is the perfect synthesis of this theory. It is cooking stripped down to this core idea. Done right, it is an absolute delight; beautifully flaky fish cooked to delicate perfection within a crunchy shell of light, crispy batter. Malt vinegar brings acidity to cut through the fat and salt. Everything works in harmony. There are contrasts in texture to enhance the melding of flavors.
Fish and chips, done well, is culinary perfection. But it is very hard to do well. There is nothing to hide behind. It is cooking stripped to the essentials, which means that those essentials have to be perfect. Most people outside of the British Isles have probably never had a good fish and chips in their lives, and even in the UK there are plenty of bad examples.
Anyway, those pickled chicken feet sound incredible. I had paper wrapped duck feet once and those were absolutely delicious.
I like fish and chips but in the US it's so expensive, it's about 17 USD for a 3 piece
I'd like to visit the UK once since I heard the old school edm scene is still pretty alive there
We don't call it EDM here, that is a dirty "word" ;) but yeh, there are still some great nights depending on where you are. I went to an old skool hardcore night recently that was fucking sick and most big towns and cities you can find decent drum and bass nights. Plenty of Jungalist nights in that same vein too.
If you are in Brighton, Bristol or London you can find decent proper dubstep nights (not that American brostep crap) and I'm sure there are others out there.
I'm certain all kinds of flavours of house and techno etc are out there too just less my wheelhouse.
The best part about all of these nights though, at least in my area of interest, they are all taking place in small, dark and dingy clubs with absolutely sick sound systems. The way it should be! You haven't lived until you are chewing your face off at 5 am standing next to the bass bins feeling the music course through you whilst having a life altering epiphany xD
Haha yea edm is a funny word. People who listen always like to say edm is not a genre, it's just a label, but whenever I tell someone who doesn't listen about things like frenchcore or dnb they get confused, so I just default to edm.
I've been following this scene in the UK for a while and it seems fun
https://youtu.be/WmiWonBy35s
Haha yeh I get you, it is definitely used more in the US as here the general populace tend to know what the bigger genres such as dnb, house etc are so dont need a catch all concept.
Ah Dom Whiting, yeh I know that guy. I remember seeing his videos years ago when he only had a few people following around. He was in my city this year and I joined in the ride for a bit. Absolute chaos but mad vibes! Definitely need more of that in the world these days!
Damn, it's been so long since I've been to a proper dubstep night. It was never that popular here in Germany, but it's been ultra-niche for a while. Though it's probably for the better for my hearing :D
Although I have had good fish and chips in the UK, I think New Zealand generally does better - although we do have some shit examples that are over cooked or cooked too cool etc
Although we do tend to do lemon instead of vinegar.
I've had pickled chicken legs and chili in rural Sarawak, quite OK but maybe a little out there for many westerners
I’ve found some decent fish and chips in Oz too, though of course I have a bottle of malt vinegar at home to complete my lore accurate fish supper.
I tried Gordon Ramsay's recipe, and i can see why some of them is bland. Fnc basically are lightly seasoned because you're supposed to taste the freshness and sweetness of the fish, just like how sashimi are. So if your fnc taste bland it's usually the fish.
So go back to the ramsay's recipe, i did that, it isn't as crispy as it should be because i opt out of using beer(i don't drink), but it still a really nice fnc.
The alcohol in the batter burns off during cooking. But if you're still opposed to using it, substitute club soda.
The flavour of the fish is extremely important. Cod, haddock or halibut are the only acceptable options, anything else isn't fish and chips. Personally I always go haddock. But I also find that when people say it tastes bland it's because they're treating the salt and vinegar as optional; they're not. That's like sushi without wasabi. Liberally season the finished result with both. Not just the chips, the fish too. And it must be malt vinegar. Do not substitute.
The issue not with the alcohol i might consume when i eat it, the issue lies with...what the heck am i supposed to do with the rest of the beer after cooking fnc, i sure as hell won't drink it.
Poutine. Fries topped with gravy and chewy cheese curds.
What do you think second would be? Tourtière?
Maple syrup is pretty high up there. How about bannock, or butter tarts?
I see maple syrup as more of an ingredient I guess. I also thought the original commenter was talking about Québecois culture, not Canadian, although I guess poutine works for both. I'd say butter tarts are better known though
Tacos.
Not the "hard shell" variety that is sold in the USA. There is a whole universe of tacos all over Mexico: beef, pork, goat meat, sheep meat, boiled egg, rice, hot peppers, shrimp, crab, octopus, many insects and larvae (chapulines, ant eggs, mosquito eggs, caterpillars), nopales (prickly pear), many kinds of herbs, sausages, etc. The list is almost infinite.
Those all sound delicious. I think the insects and larvae might be a weird texture for me but I'd still give it a try.
Tacos are great, never tried the more exotic ones though, except nopale. My college had it once for some reason but tbh it just kinda tastes like the seasoning they put LOL
"Exotic" is a strong word for nopales. (Nopal is the singular, not nopale) You can get it at every grocery store in the Seattle area. And yeah it doesn't have a strong flavor on its own. Kinda like green beans?
I can vouch for ant eggs (escamoles) and roast grasshopper (chapulines), they're tasty but a lot harder to find around here.
Maybe niche then? Didn't realize exotic had a negative connotation
I don't remember the last time i saw cacti for sale in a supermarket. Though in all fairness I go to asian ones maybe 70% of the time and standard american ones for the rest
I don't think exotic is negative, it's just too commonly available for me to think of it as strange or foreign. Even the Asian groceries around me carry it.
They do here too, the leaves and the fruit of the tuna, but it's probably exotic outside of the Americas.
According to the internet, American foods best known abroad are cheeseburgers, hot dogs, and fried chicken.
vegemite
To me, it tastes like wakamoto for some reason.
Never tried, it seems like either people love it or they hate it and I am afraid I might fall in the latter LOL
If you do get around to trying it, most people who hate it use way too much. Start with a very very very thin spread. Thinner than that. No, like so it's barely there. Then if you like that, you can add a tiny bit more. But it's sort of like spreading bouillon paste - you need such a tiny amount.
Bouillon paste is a good way of putting it, I add Vegemite to a lot of my stocks and soups.
I love it and I'm not even from oz
I tried it once. Turns out, a very thin layer is all you need.
Um actually I think it's spelled vedgemoight
Hear me out: vegemite fried crab.
Added to the bucket list.
The thumbnail looks like a Dark Souls boss lol
that looks amazing
From my particular part of Ireland, Ulster fry probably. Sausages, bacon, eggs, soda bread, potato bread, fried mushrooms. Sometimes with tomato, black pudding, and baked beans if you're into it.
Looks like a good breakfast, though usually I skip breakfast haha
San Diego has a delicious blend of Baja ingredients and flavors and an American sense of too much. Case in point, the california burrito. Carne asada, french fries, guacamole are the essential ingredients. From there pico, cheese, sour cream are other common inclusions. They are delicious. I nominate carne asada fries as well. Its basically the ingredients i listed above without the tortilla, think like chili cheese fries but with carne and guac. So good.
We also perfected the fish taco.
California burrito is always good, it's like everything you'd like wrapped in one. I miss when I could get one from the random food trucks in LA for like 8 bucks
Wait, they put fries in the burrito? And that's like the expectation?
A barbecued sausage in a piece of white bread, purchased from a tent out the front of a hardware store (it is the glue that holds a multicultural Australia together)
You had me at
This is a Kiwi staple; if there isn't a sausage sizzle, is it even an event?
Frybread I guess.
Samoa?
Samoan fry bread is; pure golden perfection when done well; with lots of butter and jam.
Lakota. I like fry bread more when it's savory, like for a fry bread taco or something.
Probably meatballs,
… or Surströmming.
I’m from Valencia (Spain), one of our mainly known food is Paella.
The other is Horchata with fartons
I've made a Vallencian paella a few times and it's always a massive crowd pleaser. But it's so stressful trying to get a good socarrat without burning it!
I'm so hungry now
Paella is very pretty, never really got to try an authentic version of it though. Maybe soon!
arepas
Not "my culture", but the region where I now live. Green chile on everything.
Chicken green chile stew:
Chile relleno with red chile sauce:
Pepperoni green chile pizza:
Green chile ice cream, it's very chilly:
And, here's what you get if you ask for chile cheese fries. Because "chile" sounds like "chili", but they're not the same thing:
Based. Green chiles are best chilies.
Chocolate sprinkles on a sandwich
Goudse kaas is much more well known. Also stroopwafels.
Misread this as 'Chocolate sprinkles on a sardine' and thought, yeah, there's probably somewhere in the world that does that.
Gehaktbal met stamppot!!!
G e k o l o n i s e e r t
Or something like that
G E K O L O N I S E E R D
Koloniseer: ends with r, not in kofschip/fokschaap, ergo followed by d als voltooid deelwoord. /teacher's pet
Its likely to be Chicken Biryani and Mango Lassi. Though the specific area I am from has a different variant of the dish. I actually don't like Mango lassi and would rather just drink Mango juice.
I have tried Nasi lemak once and enjoyed it. And thanks to the fish and chips comment, am curious about that as well.
The indian supermarket near my work always hooks me up, i get a whole lunch box with 3 curries for just 10 bucks when other places charge 20 for a lunch box
Fuck I gotta check out indian supermarkets then
Cheesesteaks (South Jersey, near Philly).
I was going to say cheesesteaks but thought Philly might kill us. So my second thought was salt water taffy maybe!
Best cheesesteaks are in South Jersey.
I thought salt water taffy until I brought it as a gift to represent our area at one point and nobody had ever heard of it.
Well then I need to give out more salt water taffy so people know it!
What is your opinion on cheesesteaks from the big sandwich chains like jersey mikes?
Jerseyite here… I find big chain sandwiches usually have subpar bread compared to smaller shops. I have enjoyed many a Subway cheesesteak but it’s fairly different from Philly style.
I have to wonder where in Jersey and until what age you lived there if you think Subway serves cheesesteaks.
Exit 148
In before “you are from the wrong place and your opinion is wrong” 🙃
You clearly have not read my other comments on the topic. I still have yet to find any fast food place that serves something that can be called a cheesesteak. And I'm not a Subway hater.
I have not! If you put bread and meat and cheese together, with onions and peppers, what does it lack before you would consider it a legitimate cheesesteak?
Doesn't count as a cheesesteak.
pierogi
In the darkness of your mind. In the kitchen of the night. In the cupboard of your heart. That's where you'll find...
Cheeseburger
Fondue or Raclette
A list for those interested:
Egypt - Koshary
Czech - Vepřo knedlo zelo
Newfoundland - Jigg's Dinner
Vietnam - Pho
Canada - Poutine
Canada (Nanaimo) - Nanaimo Bar
Ukraine/Eastern Europe - Borscht
Spain - Paella
Germany - Mischbrot
Sweden - Surströmming
Cuba - Cuban Sandwich
Switzerland - Raclette
British - Fish and Chips
Norway - Lutefisk
Mexico - Tacos
Slovakia - Bryndzové halušky
Poland - Pierogi
US (San Diego) - California Burrito
US (Southern) - Biscuits and gravy
US (Seattle) - Seattle Teriyaki
US (Native American) - Frybread
US (Philadelphia/South Jersey) - Cheesesteak
US - Cheeseburger
Ireland - Ulster Fry
Netherlands - Hagelslag
Australia - Vegemite
India - Chicken Biryani
Korea - Kimchi
Catalonia - Pa amb tomàquet
Japan - Sushi
Malaysia - Haianese Chicken
Iran - Kalle-pache
One of my favorite from China is biangbiang noodles
https://chefedit.com/images/biang-biang-noodles/hero.jpg
Your fish and chips photo is all wrong. I'd bet you a shiny new penny that's from a pub, not a chippy. The batter on a good chippy fish is rough. Here, this picture is from a chippy (also featuring mushy peas, curry sauce, and scraps - all optional at your best chippies).
Haha you can blame wikipedia for that one, i tried to use most sources from their wiki page
It does look yummy though
Bad fish and chips is sad and bland. Good fish and chips is glorious. And while some chippies aren't great, you're more likely to get good fish and chips from a chippy than from a pub.
SO MUCH FUCKING CHEESE
You know how little that narrows it down?
No to the French it doesn't.
Lutefisk, probably. But doing it well from scratch will take you half a year, and it's easy to fuck up.
I hear Brunost somehow became very popular in South Korea, but that's not really a dish on its own.
Fårikål is less known, but easy as hell to make. Traditionally the only spices are whole black pepper and salt, but I stumbled across a persian dish that wasn't that different, so I'd think whichever spices and herbs you normally use with lamb would work well.
Lutefisk is always talked about jokingly as being like super gross, but I've always wondered if it could be good if done right.
Can it actually taste good? And not just like ammonia or whatever?
It tastes pretty "normal", it's just the prep method that is very strange to most, which gives it a different texture (extremely tender). The only strange part about the flavor (to many) is the fact that mustard is used on fish, but I consider that optional. I like it, tho.
If prepped poorly, it fucks up both the flavor and the texture, and the result can be anything from jell-o that tastes extremely of fish (too much lye for too long), to just regular boiled cod (watered too long or boiled too long, or not enough lye.
And using quality Stockfish as a starting point is of course essential.
And no, it doesn't taste of lye. It might have the tiniest hint of it, but not too much. It's not really noticeable because of the bacon and mustard.
A really picky Texan I know liked it, so that's an indication that the end-result isn't that strange.
Oh, and the actual ammonia flavor is reserved for various kinds of candy.
TIL that Iranian abgoosht has a Norwegian version.
When I worked in a very, very multi-ethnic place, I habitually asked people to teach me recipes from their cultural origin. The Norwegian guy refused, stating that Norwegian food was basically too fat to be edible.
For the uninitiated, Fårikål is Sheep-in-Cabbage, ie basically Irish Stew but with less variety in the veggies. The name is brillant, though.
Phở
For Slovakia its Bryndzové halušky - dumplings with special type of sheep cheese and sprinkled bacon on top
Great stuff for cold winter days! Having it in scorching hot summer isn't that great though. Same goes for most of our (Czech) dishes too.
If I had to pick one, it'd be "svíčková". It's roasted beef with creamy vegetable sauce served with bread dumplings.
If we go for by country then it would be Canadian food so poutine would be the best known.
Thick cut fries and cheese curds with chicken gravy poured on top.
If my historical culture then it would be Irish and Ukrainian so potatoes either in perogy form or mashed form with sausages on the side.
If we go for by country then it would be Canadian food so poutine would be the best known
Thick cut fries and cheese curds with chicken gravy poured on top.
If my historical culture then it would be Irish and Ukrainian so potatoes either in perogy form or mashed form with sausages on the side.
Place I grew up: McDonald's is probably most widely known and somewhat specific.
Place I've lived for over a decade: either sushi or ramen depending upon when and where you're talking.
I miss Japan food, so many things to try and almost all of them were good
Blood. /s
Interesting to see a lot of AI images here though. I won't get into how to discern AI images, but there's one really interesting thing they all have in common.
Tatortot hotdish
nom nom nom nom.
more, please.
Green Jello with carrots and marshmallows, sometimes whipped with whipped cream. Utah.
Cursed
Cheese
I've been trying new cheeses but I found a big issue in my plan where they never sell samplers so I have to buy a whole pack of one type of cheese and pray I like it lol
My people are well known for fast food
I'm an American, and I haven't eaten fast food since 2008.
Despite its reputation I still like some fast food, chains like Sonic, Weinerschnitzel, In and Out.
I will say a lot of fast food is no longer cheap which kinda defeats the purpose though
Bread with tomato
It is the simplest thing there is, a tomato rubbed on a slice of bread.
It is usually done with a specific variety of tomatoes but it can be done with almost any variety as long as they are ripe enough. Sometimes if they aren't ripe enough or I'm short on tomatoes I put them in the blender and spread the puree instead (it is important in this case to apply some pressure on the bread to simulate the rubbing).
Add some salt and olive oil and it is done. Then this is accompanied with all kinds of cured meats and cheese.
That's so absurdly simple it almost sounds like a joke, except I'm salivating thinking about it. Neat.
You forgot the part where they grind a garlic clove in the bread itself before putting the tomato and oil, although idk if that's done in your region too.
It is done, yes. I have friends that grind the garlic to the bottom of the slice to make it more prominent.
I always forget because I forget to buy garlic too.
I'm American - so all of them.
Borscht
Smørrebrød.
Since I'm literally from the namesake city, Peking duck? Basically it's duck meat wrap with some veggies, almost like a Chinese taco wrap so to say. It's not something you can easily make at home and is typically quite pricy for how much meat you'd get, but it is quite good
Fun fact, the ducks used for Peking ducks (including in Beijing) are no longer bred in China for a long time
The real one that should have been famous is the Douzhi. Trust me it tastes even worse than it reads, Beijingnese ppl are weird
Vegemite I suppose, or BBQ shrimp, beer or roo maybe. Pretty sad. Australia has a pretty great multicultural food scene, but the external perception sucks.
Probably poutine, pretty good when done well
Fish and chips
Or beans on toast
Most (in)famous is probably balut (partially developed duck egg), but we should be known for adobo.
Maybe it's more Filipino-American, but I'd have guessed pancit/lumpia.
I haven't made adobo in years. I must remedy that.
In Austria we have many regional options: Wienerschnitzel, Kaiserschmarrn, Germknödel, Käsespätzle, Schweinsbraten, Leberknödelsuppe, Frittatensuppe,...
Do you prefer a specific type of food?
Locally, the PNW (and specifically Seattle) have our own version of Teriyaki.
It's so freakin good.
Czech Republic. Schnitzel (řízek) and beer. Yes, we stole it from Germany 😂
Also rohlík, a really weird piece of bread that looks like this:
Actually delicious tho.
Oh and more beer. Also, did I mention beer? Yeah, even more beer. Beer for breakfast, lunch, dinner and as a midnight snack. Not even joking. I'm an exception tho, as I don't drink at all.
Yogurt.
I think Taiwanese Bubble tea is probably best known.
There could be more, but that's the only one off the top of my mind that started in Taiwan not China.
But actually eating in Taiwan. Beef noodle soup, Mapo Tofu, Lu Rou Fan, sweet potato balls, fantuan, tea eggs, so many delicious things.
How about taiwanese fried chicken? That giant piece of fried chicken is probably my favourite fried chicken.
Ah shit. This bring back memories and I love the white pepper. Zha Pai Gu is also way up there for me.
I was going for things strictly Taiwanese. That being said Korean fried chicken is also top tiered.
Idk if it's specifically from taiwan but my favorite snack from taiwan is the fried chicken cutlet you get from the night market
When i visited i drank 2 milk teas a day LOL
It was hitting like 38C when I was there so I was dying everyday
Yes really good memories strolling through the night market and getting the fried chicken nuggets. I really miss it. Hopefully I get to go back in a year or so
Nice try, CIA
Damn caught in 4k
well i am from egypt so it is koshary but koshary is overrated
i think kimchi
Yes kimchi is great I always end up asking for more whenever I get kbbq
Nanaimo bars I suppose?
My culture as in ethnicity? Probably hainanese chicken riceball, even though hainanese chicken rice originated from Singapore but the chinese here in Melaka just made it into a riceball, and riceball is delicious in ever culture.
My culture as a Malaysian? its kinda hard to choose, but Nasi Lemak, Roti Canai, and Hainanese Chicken Rice is basically the triforce of malaysian food. There's also nyonya laksa, spicy thick curry broth topped with sambal, cockle, and tofu puff; prawn noodle where the broth are made from prawn shell(i think) and topped with more prawn; asam pedas, spicy and sour broth made from chili and asam keping, and cooked with various type of fish.
Those are just some of my fav, kinda hard to list down all of it
Bacon-wrapped Anyuerisms with a oversized side of Diabetes-inducing stuffed-IBScakes.
Bacon wrapped scallop is really good, but also very oily
Probably the most famous would be svíčková (candle sauce) or vepřo knedlo zelo (pork dumplings fermented cabbage). And of course beer, pilsner urquell is best.
If you didn't guess already I'm from czech republic.
Also not czech food but slovak but halušky is delicious food.
Beans of any sort with rice or cornbread. Not jiffy mix, not sweetened, made with cornmeal, buttermilk, and a little cake flour for lift.
Coney dogs, bumpy cake and Superman ice cream.
Why not spiderman ice cream lol
Kalle-pache
Biscuits and gravy - the way I do it - make American breakfast sausage crumbles, add flour and butter to pan to start roux, add milk to make roux, pour over southern American biscuits.
Just made this for dinner the other night. So tasty!
Flour? Corn Starch Slurry? Where thickener?
It's flour.
Could be either one. I make some killer biscuits and gravy with savory grits, and I learned from one Southern Belle Grandma to do it one way, and from the other SBG to do it the other way.
They said they add flour in their comment ;)
Personally, I prefer flour over corn starch, but ymmv!
Gotcha. I missed the flour with the butter. That is much earlier than I add my thickener. I wonder how they prevent lumps
Whisk whisk whisk. Roux is the superior thickener for any gravy. Cornstarch is great for stir fry. Thickening later with raw flour never ever tastes as good as making a roux.
The flour coats the sausage well enough that I've never had an issue with lumps that way. Could also push the sausage to one side of the pan, add the butter to the emptier side, and then whisk the flour in before stirring it into the rest of the sausage.
Butter and flour, light roux.
Newfoundland so probably jigs dinner
Is it any good? I don't think I've heard of this before.
Yeah it's cabbage, rutabega (which we call turnip), potato, carrots, and salt beef. We have it with turkey on holidays and some people have it every Sunday
Sounds great
Lmao I’m just imagining boneless chicken feet… like… they are 90% bones…
It's a little hard to find an example since not many places do boneless, but they do exist
This one is still pickled but more of a northern style afaik
Wow, I’m impressed they can do that! Thanks for sharing.
I have actually tried chicken feet at dim sum before… I think they had a sweet and savory sauce and they were not bad, though it takes some effort to eat them
Once you master eating chicken feet you mastered french kiss. It's all about the tongue.
Yea that's the other style which is a braised red sauce kinda way. TBH I don't like it as much as the pickled version, its a little too soft texture wise for my liking
America: Burgers and Tex Mex
NW Florida: Grits a ya ya, that shit it to die for.
Piggybacking off of you since I'm also American.
Wisconsin: Beer, Brandy Old-Fashioned, Bratwurst, Sauerkraut, Cheese (esp. cheese curds), Fish fry (literally just breaded and fried fish)
I gotta expose my total ignorance here. Hell is a cheese curd?! Y'all yanks are way into it and I suspect I would be as well.
(And now I'm starving look at your pic.)
The production of cheese involves separating milk into curds and whey. Whey is liquid and curds are solid.
Curds are basically the unaged, unprocessed initial stage of what one would consider to be cheese.
If you've never had cheese curd before, it's not too different from fresh mozzarella, but it's not as stretchy (mozarella is basically just kneaded curd). Good curds should be "squeaky" because of the high moisture content and clumpy texture.
Essentially, they're fresh chunks of cheese that haven't been aged. You can eat em fresh (if they squeak and are room temperature, that's the best) or fried.
The Canadians also use em as a primary ingredient in Poutine
Probably the Cuban Sandwich
https://en.wikipedia.org/wiki/Cuban_sandwich
But you can't make it without cuban bread. Which I think is only available in Cuba or Florida.
I recently learned that Deviled Crabs are also local.
https://en.wikipedia.org/wiki/Deviled_crab
Oh that reminds me I want to try cuban chinese food, but I don't think it's possible to get outside of cuba
Unfortunately with the US embargo anything cuban is really hard to get
Arco Iris Cafe in Tampa has this.
Basque cheesecake. It's fucking everywhere with Brits claiming they know how to do it better. Fuck off.
I also love blood sausage (morcilla) and Spanish omelette. Toss up between those, you decide which is the most famous.