One of the drawbacks of all this readily available connectivity, communication, and technology in our modern era is the loss of regional food and cuisine.  Go anywhere in America these days and if you’re in a decent sized-town or city, you’ll find a ‘Starbucks’, ‘Chick-fil-A’, or  ‘Olive Garden’ – all serving their dishes to exacting standards, so that your dining experience is the same no matter where you visit in the United States (or in some cases, the world).

What a shame.

One of the great things about traveling is discovering something new.  It’s the chance to experience a food or custom that you don’t see every day, whether in the continental U.S. or somewhere abroad.  Do I really want to go to a ‘McDonald’s’ on the Champs-Elysees in Paris to get a ‘Big Mac’?  No.  I want fresh pastries from a patisserie, relish in long dinners of escargot, foie gras, and duck confit, and while away the hours in a street-side café sipping wine, eating weird cheeses and watching the world go by.

Even in our own local geographies, there are foods that are found only in certain states or regions, but these foods can define the people, culture, and landscape.  I’m not talking about different names for the same foods (i.e. ‘subs’ vs. ‘hoagies’ vs. ‘grinders’, etc.), I’m talking about food and drink specific to a geographic location.

In my area (Western Maryland), one of these specific dishes is “slippery pot pie”.  This is a dish with wide, handmade pasta noodles (thick or thin), smothered in a specific protein (common flavors are beef, chicken, or ham), cooked potatoes, and swimming in gravy.  Hearty and – in some cases – heart stopping, this local dish is the backbone of the fall and winter seasons in diners, cafes, and charity suppers.  Now, if you say “I’d sure like some slippery pot pie” outside of the mid-Atlantic area where I’m from, you’ll most likely get a quizzical look and a lot of questions. 

This happens again and again all over the country – and with different regional dishes, whether it’s the “garbage plate” from upstate New York (the basic recipe consists of home fries, macaroni salad, hot sauce, and cheeseburgers topped with raw onions, condiments, and sliced bread – all piled together on one plate), “burgoo” from the Mid-West (an Irish-type Mulligan stew made of various meats, lima beans, corn, okra, tomatoes, cabbage, and potatoes), or even such simple snacks as boiled peanuts (found mainly in the South).

Locals keep these dishes and cooking techniques alive, and while they may seem strange to a newcomer, they have been around for decades and centuries for a reason – they are tasty, source local ingredients, and in most cases, are inexpensive to make.

So whether its pepperoni rolls in Pittsburgh, barbeque spaghetti in Memphis, or laulau in Honolulu, be bold and adventurous on your next travel outing and ask for something local when you sit down to dine.  You may just find a new favorite!

Have a favorite local dish that is specific to your area?  Drop me a line in the comments below and let me know what it is!