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Corn, strawberries, melons. (Not unique to Maryland, but very high quality.)
Lake trout
Pit beef
I seem to remember pickled onions from Maryland? They tasted like cocktail onions but were the size of "boiling" onions. I was the only one of my siblings not born in MD and am a native Floridian.
San Diego: Carne Asada fries (french fries, carne asada, sour cream, guac, cilantro, pico de gallo, cheese) and a California burrito (~carne asada fries wrapped in a tortilla). I've not seen these anywhere but SD. Baja style fish tacos got their start in SD but are pretty ubiquitous nowadays.
San Diego: Carne Asada fries (french fries, carne asada, sour cream, guac, cilantro, pico de gallo, cheese) and a California burrito (~carne asada fries wrapped in a tortilla). I've not seen these anywhere but SD. Baja style fish tacos got their start in SD but are pretty ubiquitous nowadays.
Don't forget the rolled tacos with guacamole and cheese. Boy do I miss those.
If you're not from the PNW, you have never tasted fresh coho. OTOH, I have completely given up on ever finding a Philly Steak Sandwich in Oregon. Once upon a time we had a monopoly on good coffee, but things are slowly changing. I hear Stumptown has a roastery in NYC now, but the SW and Midwest is still a vast coffee desert. No, Starbucks is not good coffee. Mmm. Dungeness crab. Marionberries. PNW cuisine is based on a, "Don't screw it up," philosophy. Start with the finest ingredients in the world and don't over-season or over-cook. From a PNW perspective, Cajun seasoning is designed to cover up the taste of rotten meat or fish.
I'm quite aware that if you want decent lobster, go to New England. What constitutes decent pizza is a regional thing, but I really recommend avoiding Godawful's Pizza. Geoduck is a Puget Sound thing, but east coast clams taste better than west coast clams.
This type of pizza is also found in CT. There was an Italian bakery in my town that made these pizza's, but they have since closed. In CT "grandma pizza" is also known as "box pizza" or "sunday pizza"
The origins behind "sunday pizza" is that italian bakeries that had left over dough would make pizzas out of it instead of throwing it away. And yes these pizzas were only available on Sundays.
Why only Sunday I have no idea, but perhaps it has something to do with church because it is also a tradition of a lot of Catholics to go to the bakery for bread after church on Sunday.
Chicken and waffles.
Shrimp and grits.
Asian restaurants that serve Chinese, thai, Japanese and Vietnamese food - all on one menu (sadly, they are ubiquitous and universally mediocre.) Calabash fried shrimp, fish, oysters, etc
I loved the all you can eat calabash oysters in a Myrtle Beach seafood buffett.
I see someone else mentioned the Florida Keys, but they forgot conch. Never seen it outside of Florida, but then again I haven't looked very hard.
There is also at least one restaurant in Central Delaware that served Muskrat. Don't think the restaurant is open any more and have no idea who or why someone came up with the idea of cooking Muskrat.
If you're not from the PNW, you have never tasted fresh coho. OTOH, I have completely given up on ever finding a Philly Steak Sandwich in Oregon. Once upon a time we had a monopoly on good coffee, but things are slowly changing. I hear Stumptown has a roastery in NYC now, but the SW and Midwest is still a vast coffee desert. No, Starbucks is not good coffee. Mmm. Dungeness crab. Marionberries. PNW cuisine is based on a, "Don't screw it up," philosophy. Start with the finest ingredients in the world and don't over-season or over-cook. From a PNW perspective, Cajun seasoning is designed to cover up the taste of rotten meat or fish.
I'm quite aware that if you want decent lobster, go to New England. What constitutes decent pizza is a regional thing, but I really recommend avoiding Godawful's Pizza. Geoduck is a Puget Sound thing, but east coast clams taste better than west coast clams.
Smoked salmon you smoke yourself from chum salmon fresh off the boat in the harbor in Puget Sound.
Morell mushrooms and hooligans (very small fish you net in salt water) dipped in flour and fried in oil.
Mussels, a type of seafood.
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