Thought I’d ask this because I want to discover more foods from across the world
(Also I shouldn’t have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I’ve seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we’re global users)
Northwest US: smoked salmon with a side of berries. Sockeye with little or no sugar added is the best IMO. The berries should be native varieties if you want to try for authenticity, though the invasive blackberries are really tasty, too.
I’m Belgian so only one answer is allowed
Belgian fries with mayonnaise and Flemish stew
Weirdly the replies to your comment won’t load on the lemmy instance I’m on, don’t know about other instances
They do seem to load on your instance so I’m thinking it’s some sort of federation issue
Anyways here’s a screenshot for anyone else who can’t see the replies
I pick vol au vent. 😁
Very admirable, it’s a good choice
If you take it with fries, of course 😁
Do you mean local like within my own city or regionally/by country?
Countrywide: Hotdogs are the first thing I think of when I think “American food.”
Statewide (California): The sour dough bread bowls at the San Francisco wharf are amazing as fuck.
In my city: The best thing here are taco trucks. There’s even a whole dedicated parking area for a bunch of them to gather downtown called “Grub Hubs.”
I almost mentioned the sourdough bread bowls because SF is known for their sourdough and those are tasty.
It’s really tourist food though. The local soup is Cioppino but I never see it served in a bread bowl.
There’s not a lot of things I’m envious about when it comes to the US
But good and cheap tacos are one of them
merjimek chorbasy - is a lentil soup, I think it’s originally turkish. nohutli et - lamb stew with chickpeas. yantyq - pie with minced lamb fried in a pan without fat. I’m originally from Crimea, Ukraine.
Norwegian, here. Lutefisk is incredible if done right, but it’s easy to fuck up severely. So if someone were to try and cook something based on my recommendation, I’d suggest Fårikål or Pinnekjøtt instead, as they’re both incredibly easy to make and quite tasty.
Now I’m curious to try “good” lutefisk. I grew up hearing about how exceptionally awful it is.
Same. Didn’t try it until I was in my 30’s and it was kinda meh at best… until I tried a well made one later.
My ex’s mum would make this at Christmas and it was horrifying.
Finland: only had it a couple of times 'cause it’s expensive, and takes long and is tedious to make, but loimulohi (fire salmon). It’s salmon nailed to a plank and then heated up by an open fire. Very tasty.
Pretty much any big enough fish can be made like that, but I’ve only had salmon.
I imagine there is something like this in a lot of languages, but it’s always amused me that Bulgogi (Korean BBQ beef/pork) translates literally to “fire meat”
I’m happy to learn Finns have a similar word!
here in the PNW (Pacific North West) of North America, we have lots of different kinds of salmon but wood fired salmon on a cedar plank (like a roofing shingle) is food fit for the gods
the natives have done it for ions and it is something you have to try if you like that fire salmon
also natives make salmon candy, which is dried salmon belly, dude its the best jerky ever made
From approximately the french Alps: Ravioles du Dauphiné or Tartiflette
Sarmale
I’ve lived all over the U.S., so here are some of my favorites:
Texas:
- Beef barbecue. The classic is beef brisket, but a lot of places have great beef rib, too.
- Tex Mex: fajitas hit the spot every time.
- Breakfast tacos, especially with leftover smoked brisket from the day before, or some other smoked meat like smoked sausage. Undeniably Texas, undeniably delicious.
Louisiana:
- Boiled crawfish, with red potatoes and corn and andouille sausage. Some people overcook their potatoes and corn, but even then there’s still a charm to it. But the whole experience of a crawfish boil is everything great about food culture: socializing around a big table, making a big mess, teaching kids and newbies how do engage in that task of peeling crawfish. The Vietnamese riffs on these traditions are also great, and Viet-Cajun is a great genre of food in general, too.
The American South in general:
- American Southern style fried chicken. It’s just great.
- Pecan pie. Easily my favorite American dessert.
Southern California:
- Burritos. Something about the fresh made flour tortillas in Southern California are just better than everywhere else in the U.S. So a good burrito provides flavor from the fillings, and also flavor from the wrap itself, in a way that all the parts just complement each other.
- Ensenada style fish tacos (yes, I know this originates south of the border but it is “local” to the general region). There’s just something refreshing about fish tacos with a crunchy cabbage slaw, fresh lime juice, a crema-based sauce, eaten outdoors. Can’t beat it.
New York:
- Bodega style breakfast sandwich. The basic concept is universal across the U.S. (egg, a breakfast meat like sausage or bacon, and cheese on some kind of roll, bun, or even bagel, griddled with generous amounts of butter), but something about the New York bodegas just make these taste better when you’re on the go.
Chicago:
- Deep dish pizza. Looks kinda dumb, but it’s delicious.
- Chicago style, “dragged through the garden” hot dogs. Every component makes this ensemble great.
- Italian beef sandwiches. I don’t know why these aren’t more popular outside of Chicago. Get it dipped, get a little messy with it.
I’d go Chicago tavern style pizza over deep dish. Great list though
in Guatemala, the spicy rice tamales are probably my favorite thing here.
but today I’m getting the chipilin tamales, which have little leaves mixed into the dough and are also real good.
As an Australian, I’m going to say Pavlova because it’s the only thing that comes to mind when I think of favourite foods
I call bullshit on new zealand’s claim with their so called unnamed chef that probably didn’t even exist
I haven’t had pav in such a long time. I reckon it’s time I learned to make it.
Does chicken salt count as Aussie cuisine? Because who would ever go with regular salt if you’re given the choice?
Edit: I just thought of another one, more a Tasmanian specialty since moving here: scallop pie. It tastes luxurious and basic at the same time, subtle and flavoursome, a bit of everything in one convenient package.
Mission style burritos are tasty.
I also like California style pizza so long as the toppings aren’t too weird.
Hell yeah!
The picture in the Wikipedia article for california style Pizza doesn’t look very appealing
Too much veg on that one. Scroll down for an egg pizza from Chez Panisse.
Palt. Potato dumping filled with meat.
🇨🇦 I feel like I’m supposed to say poutine but honestly…
Beef patty in coco bread! It definitely didn’t originate here but it’s a pretty common street food besides bratwursts.
Now for a truly local pick, Beavertails! It’s like a big flattened donut you can put anything on, ranging from simple cinnamon and lemon, candy, or something savoury like cheese.
Chicken Rice - Singapore
