Alabama: Popular throughout the South, fried green tomatoes are made with unripe green tomatoes that are fried in cornmeal.
Alaska: There are three kinds of king crab that are found off the coast of Alaska: red, blue, and golden. Red is the most sought after, and has the biggest legs.
Arkansas: The only way to eat catfish in Arkansas is fried, as the crispy breading
gives the otherwise bland fish a delicious kick.
Arizona: Although it may not look edible at first glance, prickly pear (a kind of cactus common in Arizona) is deliciously sweet on the inside. Just make sure to never touch the plant's skin with your bare hands.
California: A blend of American and Chinese cuisine, Chinese chicken salad usually contains chicken, romaine lettuce, cabbage, crispy rice noodles, mandarin orange slices, as well as sliced almonds or cashews.
Colorado: Meaning stuffed chili in Spanish, chili rellenos is made from fried poblano peppers filled with melted cheese, meat, and tomato sauce.
Connecticut: Referred to as a sub, hero, or hoagie in other parts of the country, grinders are popular in Connecticut. These sandwiches are stuffed full of meat, cheese, veggies, and condiments.
District of Columbia: DC has the largest Ethiopian population outside of Ethiopia, so it's no wonder that the state is home to some great Ethiopian food.
Delaware: Cream of crab soup is a Delaware fave.
Florida: Conch is a shellfish commonly found in the Bahamas, which is then fried to make conch fritters. Tartar sauce or something similar is served on the side.
Georgia: A favorite in both Virginia and Georgia, Brunswick stew is a hearty meal made from beans, okra, corn, and meat — usually chicken.
Hawaii: Authentic Hawaiian poké contains little more than raw fish and a drizzle of dressing. It's best described as a raw fish salad commonly made with tuna or octopus.
Iowa: Like French fries, but a little heftier, potato wedges are a favorite side in Iowa.
Idaho: Idahoans rave about sweet pork — pork doused in a sweet sauce and served on both salads and tacos.
Illinois: Loaded with slices of juicy roast beef and hot peppers, Italian beef sandwiches are a Midwest favorite. For some of the best in Illinois, try Portillo's.
Indiana: A staple in Greek diners across the state, lemon rice soup is made with lemon juice, eggs, rice, and sometimes chicken.
Kansas: A tart but refreshing drink, cherry limeade features lemon-lime soda, lime juice, maraschino cherries, and sugar.
Kentucky: Country ham is first salt-cured for several months, then aged for up to three years, giving it a salty taste.
Louisiana: There's a whole season dedicated to crawfish in Louisiana. The crustaceans are usually served boiled and seasoned with plenty of spices.
Massachusetts: Lobster rolls are a quintessential New England meal. Tender chunks of lobster meat are mixed with butter and stuffed into a soft bun.
Maryland: Crab cakes are small patties of crab meat bound together with bread crumbs, mayonnaise, mustard, and Worcestershire sauce. They're great by themselves or on a bun.
Maine: If you order lobster in Maine, you better be prepared to work for your meat, because you'll be served one whole — shell and all.
Michigan: Perch is abundant in Michigan's waters, making it a common menu item in the state.
Minnesota: The state's 5-8 Club calls themselves the creator of the Juicy Lucy, a cheeseburger that features cheese inside the patty instead of on top of it.
Missouri: Charlie Gitto's and Mama Campisi's both claim to be the inventors of toasted ravioli. The breaded and deep-fried snack is filled with cheese or meat and is a St. Louis staple.
Mississippi: A sandwich that originated in Louisiana, a po' boy consists of fried seafood (usually shrimp) with lettuce and tomatoes on something similar to French bread.
Montana: Found all over northwestern Montana during the late summer, huckleberries are small, blue-ish purple fruits that are comparable to blueberries — although locals insist huckleberries are much more flavorful.
North Carolina: Made from a corn-meal batter that's deep fried, hush puppies are a common side to a number of seafood dishes in the south.
North Dakota: Two bison are featured on the North Dakota quarter, so it's no surprise that bison meat is common in the state. The meat is both lighter in flavor and lower in fat than regular beef.
Nebraska: A tasty snack featuring a hot dog on a stick coated and fried in cornmeal batter, mini corn dogs are a favorite in Nebraska.
New Hampshire: Most commonly caught in the state during the spring and fall, haddock is a popular meal in New Hampshire.
New Jersey: Pork roll, a processed pork-based meat, was created in the late 1800s by a New Jersey native. Locals often eat it served on a roll with egg and cheese.
New Mexico: Sopaipillas are a type of fried pastry similar to quick bread. They can be served with anything from honey to salsa.
Nevada: As the home of Las Vegas, it's no wonder that Nevada loves bottle service.
New York: It was hard to find a menu in NYC that didn't feature the trendy avocado toast this past year. Besides avocado, some places like to add eggs and tomatoes, among other toppings.
Ohio: Thanks to plenty of Polish Americans who reside in the state, pierogi (a Polish dumpling) are popular in Ohio. The dumplings can be filled with anything, but most common are potato, meat, or cheese.
Oklahoma: Despite its misleading name and appearance, chicken fried steak is beef and not chicken. The cutlet is bread, pan fried, and smothered in a creamy, salty gravy.
Oregon: Similar to a lettuce wrap, salad rolls are chicken, shrimp, or veggies wrapped in lettuce and rice paper.
Pennsylvania: Cheesesteaks are a Pennsylvania specialty. Most are served with beef, but chicken is also popular among locals. The sandwich comes hot on a long roll with melted cheese.
Rhode Island: Clam shacks are abundant along Rhode Island's coast. They serve up fried clams, which have been rolled in milk and flour and then deep fried.
South Carolina: Both a side dish and a breakfast staple in the south, grits come from corn that's been ground and treated. The dish has a porridge-like consistency.
South Dakota: A treat popularized by ice cream chain Dairy Queen, a blizzard is soft serve ice cream blended with toppings. South Dakotans love Oreo blizzards in particular.
Tennessee: Banana pudding is a delicious mix of bananas, cookies (usually Nilla wafers), and vanilla-flavored custard. It's a favorite dessert down south.
Texas: Texans eat tacos not just for lunch or dinner, but also for breakfast. Featuring eggs, avocado, salsa, cheese, and sometimes meat, breakfast tacos make for a hearty start to the day.
Utah: Tasty by itself or in tacos, chile verde is made with pork that's slow cooked in a sauce of tomatillos, jalapeño chiles, and garlic.
Virginia: A crab sandwich is simple: soft shell crab that's been deep fried and then served on a roll with sauce.
Vermont: As the leading producer of maple syrup in the country, Vermont loves and is proud of its sweet syrup.
Washington: Common along America's west coast, dungeness crab is not for the faint of heart. Washingtonians still love it though.
Wisconsin: Turns out that Wisconsin locals love fish, but they're not particular about the kind. They just like it fried.
West Virginia: Pepperoni rolls — soft white bread with pepperoni baked into it — are almost synonymous with West Virginia. What was once a popular lunch for coal minors has now become the state's most loved snack.
Wyoming: Elk roam all over Wyoming, so their meat is a common meal in the state. Elk tastes like beef, but with slightly more flavor.
