You may assume we all grew up eating same basic American comfort foods: gooey mac, cheese and rich mashed potatoes with steaming brown gravy.
Fried green tomatoes, the quintessential Southern dish, are thick, chunky slices of fresh green tomato coated in egg and flour and fried to golden perfection.
King crab legs—boiled, grilled, steamed, or baked—are popular in Juneau and around Alaska.
Chimichangas are made from grilled tortillas filled with traditional ingredients like shredded chicken, beef, and pork, rolled up like burritos.
Chicken and dumplings are a gourmet variation of chicken and noodles. The dish is now popular across the state, including at Little Rock's finest restaurants.
Fish tacos were a pioneer of California's farm-to-table movement! They were invented by 1950s Baja coast street merchants who wanted a tasty, portable method to sell their fish.
The state's outdoor active lifestyle and brisk, unpredictable, and often frigid weather suit this substantial, spicy, and somewhat sweet stew.
Steamed cheeseburgers, invented in Meriden 50 years ago, improve on everything you love about traditional burgers. The bread is moister, the cheese melts better, and they're juicier.
Delaware's slippery dumplings are another popular regional take on chicken and noodles, like Arkansas'. The Pennsylvania Dutch, who inhabited Delaware, created this meal.
Key lime pie is a comfort food dessert that many believe was invented in the Florida Keys in the mid-1890s by "Aunt Sally."