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I used to think teriyaki places were everywhere, but apparently they're mostly a Seattle thing. Actually the trend seems to have faded but they still exist.
While not exclusive to Tampa, Tampa and S Florida have an abundance of Cuban inspired food like Cuban sandwiches (allegedly invented here) and cafe con leche.
Go anywhere else and you could throw them through a window they are so rock hard.
They sell bagels all over every city in the country. Perhaps they suck compared to NYC, but I still don't think bagels qualify in this thread. I could walk across the street to the local coffee shop and pick up one right now if I wanted to.
Personally I've never been able to understand the NYC Pizza and bagels hype. I get both every time I am in NYC and I never find either particularly amazing.
You can find Chipotle pretty much everywhere nowadays.
I think Mission Style burrito places are actually more popular in Denver than SF. In addition to Chipotle, which originated here, there's also QDoba and Illegal Pete's.
Location: Miami (prev. NY, Atlanta, SF, OC and San Diego)
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Long Island has “pub food”, specifically sandwiches that are not common elsewhere…examples include London Broil or Roast Beef served on garlic bread, topped with melted mozzarella cheese with BBQ sauce on the side.
I was friendly with Richard Blais (top chef from Atlanta who moved to San Diego) whose eyes lit up when I mentioned London Broil—a type of meat he recalled from his childhood on Long Island and had not seen nor heard of since then.
Quote:
Originally Posted by BigCity76
Bagels - NJ/NY.
Go anywhere else and you could throw them through a window they are so rock hard.
The cultural thing in New Mexico, cities, small towns, & your momma's kitchen is red and/or green chile. "Christmas" is both kinds. The official state question is "Red or green?". Always New Mexico grown, none of that alien stuff. Different locales might have their favored local variety that differs slightly. Hatch chiles are the commercial standard. Chile is the correct spelling. The state smells like roasting chiles in late summer.
I will usually get it on the side if at an unfamiliar place because it can be a crutch for mediocre cooking.
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