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Lol! That's not what I had in mind. There is one other.
Regarding Philadelphia cream cheese, it really has no direct relationship with the city, but was named so due to the city's reputation for high quality dairy products: https://billypenn.com/2015/07/25/why...ver-marketing/
There's probably no food item more associated with a city than Philly's signature dish. Do I even need to name it?
In addition to that obvious world famous sandwich that doesn't even need to be named, the roast pork, hoagie, etc are also great signature dishes of Philly. One major reason why Philly has the best sandwiches is the bread. The best bread/roll in the country by far comes from Philly.
Rochester NY has the Garbage Plate- Macaroni Salad, French Fries (or home fries) with some meat on top (hamburger, hot dog, Chicken) topped with a spicy meat sauce and chopped onions.
Buffalo has Beef on Weck and Buffalo Wings.
For Albuquerque it would probably be flat green chile enchiladas with a fried egg on top served with a side of beans. This is real family style, not restaurant food.
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Brunswick/St.Simons Island: Brunswick Stew, of course.
3 pounds boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-ounce) can crushed tomatoes
1 (18-ounce) bottle barbecue sauce
1 (14-ounce) can chicken broth
1 (9-ounce) package frozen baby lima beans, thawed
1 (9-ounce) package frozen corn, thawed
6 tablespoons brown sugar
1 teaspoon salt
Trim roast and cut into 2-inch pieces (although I prefer it ground). Stir together all ingredients in a 6-quart slow cooker.
Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.
If you're in the area around early November, you gotta come to the Stewbilee!
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