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Buffalo, some already mentioned. Like other cities, can often find some of these elsewhere, but can find most of these anywhere in Buffalo stores or on the menus.
Pastry Hearts (flaky pastry)
Kummelweck (aka "weck") rolls - usually served with thin-sliced beef as an overfilled sandwich
Pizza logs (pizza egg roll)
Sponge Candy (milk, dark, and orange chocolate) (seasonal in cool weather) (spurred other products like ale, ice cream, other desserts)
Loganberry (drink or syrup) (also spurred loganberry ales, loganberry desserts)
Sugar Waffles (Crystal Beach style) - fried carnival style, but sold in stores and markets
Stinger subs (steak and chicken finger Buffalo style)
Stuffed banana peppers (seems to be on every menu, Italian style)
Horseradish and horseradish mustard (beef on weck usually served with horseradish)
Char-broil hot dogs (usually Sahlen red-hot or other local natural casing dogs)
Cup and Char Pepperoni (on Buffalo style pizza)
Texas Red Hots (similar to chili dog, include hot sauce or "Texas Sauce")
Chiavetta's Chicken (seasoning style)
Sun Rolls (black rice sushi)
Wings (yes, other places have them but not consistently good most other places), not usually of a single style (Buffalo Style is "regular hot")
"Buffalo Style" everything, usually means hot sauce and blue cheese sauce/crumbles (yes, other places have it, but hard to avoid here)
Blue Cheese - the default dip and dressing, ranch is usually for tourists
Seattle-style Teriyaki is a specific thing and no, it cannot be found very easily elsewhere. In the Seattle metro there are literally hundreds of Teriyaki places and they sell huge mounds of grilled chicken or beef served over a bed of rice and drenched in a very specific style of Teriyaki sauce. No vegetables except a small separate side salad. It's all about how the meat is grilled, the quantity of meat is massive and the sauce has unique flavors. Some Seattle folks who moved to NYC had to start their own "Seattle-style" teriyaki places because they couldn't find what they were used to: https://www.glaze.com/our-story
Another thing you will only find in Seattle: late night hot dog stands everywhere that specialize in Seattle-style cream cheese hot dogs. Also, weird raw seafood stuff like geoduck clams are not something you can find in most places.
Hmmm, the picture looks a lot like Panda Express teriyaki chicken, just a nicer presentation.
In Albuquerque it's green chile anything. Green chile stew, green chile cheeseburger, green chile on pizza, etc. Also New Mexico carne adovada. New Mexico chicharones. Flat enchiladas. Sopaipillas. So many things.
I was reading through to see if anyone chimed in about Albuquerque. Since moving away I've most missed the green chili cheeseburgers from the Owl, and the Burger Boy up Hwy 12. Even the McDonalds green chili cheeseburgers were good!!
Pappadeux is very popular just outside of Chicago in the west suburbs. Italian beef sandwiches are pretty specific to Chicago, but spreading through chains such as Portillo's.
The Chicago Italian Beef Sandwich consists of thin slices of seasoned roast beef simmered and served au jus on a long French roll.
The bread is usually dipped in the jus of the cooked meat, and the sandwich is often topped with 'Chicago-style' giardiniera or sauteed Italian green sweet peppers.
Baltimore, Annapolis, Salisbury, Ocean City....WTH, the whole state of MD
...steamed crabs
...crab cakes (none of those cakes with a bunch of filler, peppers and onions I've had in other states but a cake, heavy
on the crab meat, preferably jumbo lump with just enough bread crumbs/crushed crackers and egg to hold all that
tasty crab meat together----fried or broiled ------- and no tarter or coctail sauce!
...chicken Chesapeake-----chicken breast smothered in, yep, crab imperial (crab cake with a bit more mayonnaise and
nothing to bond it together, quite tasty)
Aren't Friday Fish Fries a big Wisconsin only thing. I remember when I lived there that it was very common. Not sure if it reached across other state lines since.
We went to a "fish boil" in Wisconsin on a vacation up near Door County. It sounded like something that might need to be lanced by a doctor but it was actually a bunch of boiled fish dripping with butter and lots of corn on the cob. I think there was more to it and some dessert. The fish were boiled in a big cauldron over a huge fire.
While there we also went to a country dinner put on by a bunch of Belgian folks that featured some kind of Belgian chicken potato stew called Booya (?).
Aren't Friday Fish Fries a big Wisconsin only thing. I remember when I lived there that it was very common. Not sure if it reached across other state lines since.
All over the place in Western NY.
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