1. Grits
If you didn’t grow up in the South, you probably stared at your plate the first time you saw grits and thought, “Is this supposed to be breakfast?” Locals, however, know that a warm bowl of buttery, cheesy grits is the ultimate comfort food. It’s something your grandma made on a chilly morning, and no brunch is complete without them. Tourists often expect something sweet like oatmeal and end up confused by the savory, slightly grainy texture shares Southern Living.
But ask anyone from Georgia or the Carolinas, and they’ll tell you grits are more than just a side—they’re a tradition. Whether paired with shrimp or just some salt and pepper, they bring back memories of slow mornings and big family meals. You kind of have to grow up with them to get it. Otherwise, they just seem like a weird, bland mush says MSN.
2. Cincinnati Chili
This isn’t your Texas-style, spicy, smoky chili. Cincinnati chili is a whole different animal—it’s thinner, slightly sweet, and often served over spaghetti, which throws most visitors for a loop. Add in the mound of shredded cheese and the optional chopped onions and beans, and suddenly you’ve got a five-way that doesn’t resemble chili at all adds Food & Wine.
But to locals, especially in Ohio, it’s not just food, it’s part of their identity. They grew up going to Skyline or Gold Star, ordering the same dish their parents and grandparents did. The cinnamon and clove undertones make it feel special. For anyone outside of the Midwest though, it’s more of a culinary mystery than a masterpiece says TODAY.
3. Scrapple
The name alone is enough to scare people off, and once they find out what’s in it, they usually don’t come back. Scrapple is made from pork scraps and cornmeal, shaped into a loaf and pan-fried until crispy. It’s a staple in Pennsylvania Dutch country, where folks grew up eating it for breakfast with eggs.
But to someone from out of town, it sounds like a dare. It doesn’t help that it looks like a gray brick when it’s raw. Still, locals love it and defend it fiercely. If you grew up with scrapple, you probably think tourists are just missing out.
4. Fried Pickles
Yes, they’re exactly what they sound like—pickles, battered and fried. For a lot of people, that sounds like a total food crime. But in the South, fried pickles are a favorite bar snack, often served with ranch or a spicy dipping sauce. They’ve got that perfect salty-crunchy combo that makes you want more.
Tourists might be skeptical at first, but one bite usually changes their mind—or at least gets them to admit it’s not bad. Still, many never get past the “why would anyone fry a pickle?” stage. For locals, the real question is, “Why wouldn’t you?” It’s all about the crunch.
5. Casseroles with Cream of Mushroom Soup
This is Midwest magic at its finest. Green bean casserole, tuna noodle casserole, tater tot casserole—you name it, it probably has cream of mushroom soup in it. It’s not fancy, but it’s hearty, reliable, and reminds people of church potlucks and family reunions.
Visitors often find them gloppy or bland, but for locals, they’re pure nostalgia. That familiar flavor of condensed soup holds a lot of emotional weight. You can’t replicate it with fancy ingredients. It’s comfort food in the truest sense.
6. Fluffernutter Sandwiches
Marshmallow fluff and peanut butter on white bread—it sounds like a sugar bomb waiting to happen. But in New England, it’s practically a rite of passage. Kids grow up with these sticky sandwiches in their lunchboxes, and for many adults, it’s still a go-to treat.
Tourists usually can’t wrap their heads around marshmallow as a sandwich filling. It just seems too sweet, too messy, and too…wrong. But locals see it differently. A fluffernutter is fun, nostalgic, and undeniably delicious when you’re in the mood for something indulgent.
7. Frito Pie
If you’re in Texas or parts of the Southwest, you might come across this unique concoction: a bag of Fritos, split open and topped with chili, cheese, onions, and jalapeños. Sometimes it’s served in the bag, sometimes in a bowl, but either way, it’s messy, cheesy, and beloved.
To tourists, it often looks like something a kid made up during snack time. But to locals, it’s a fun, tasty, and totally normal part of local festivals and high school football games. It’s not supposed to be gourmet. It’s just supposed to be good.
8. Boiled Peanuts
Boiled peanuts are definitely an acquired taste. They’re soft, salty, and nothing like the dry, roasted ones most people are used to. You’ll find them at roadside stands all over the South, often sold from big steaming pots.
Visitors usually take one bite and politely decline more. The texture throws people off—it’s mushy and briny and totally unexpected. But for locals, that’s exactly the point. They grew up cracking open shells on summer road trips, and nothing else tastes quite like it.
9. Taylor Ham (or Pork Roll)
This breakfast meat sparks serious debate in New Jersey—half the state calls it Taylor Ham, the other calls it pork roll. Either way, it’s a salty, slightly spiced meat that’s fried and served on a roll with egg and cheese. It’s not glamorous, but it’s beloved.
Tourists often expect a traditional breakfast sausage and get confused by the flavor and texture. And if you call it the wrong name depending on where you are in Jersey, you might even get corrected. But locals know it’s the best hangover cure around. And there’s nothing like grabbing one at a diner on a lazy Sunday.
10. Ambrosia Salad
Despite the heavenly name, this “salad” is actually a very sweet mix of canned fruit, marshmallows, and whipped topping. Sometimes coconut or nuts sneak in too. You’ll see it at Southern gatherings, church picnics, or Grandma’s house around the holidays.
Tourists usually don’t know what to make of it. Is it dessert? Is it a side dish? Why is it called salad? But to locals, it’s just one of those quirky, comforting dishes that tastes like childhood. It’s more about the memories than the presentation.
11. Hotdish
In Minnesota and the upper Midwest, hotdish isn’t just a meal—it’s a way of life. It’s usually a baked casserole with some kind of ground meat, a starchy base like potatoes or pasta, and canned soup to bind it all together. Topped with crispy tater tots, it’s pure comfort food.
To outsiders, it looks like a chaotic mess. But to locals, it’s a cherished tradition passed down through generations. You’ll find hotdish at funerals, family reunions, and Tuesday night dinners. It’s as Minnesotan as it gets.
12. Chitlins
This one really separates the locals from the visitors. Chitlins—aka pig intestines—are a soul food staple in parts of the South. They’re cleaned (hopefully thoroughly), boiled, and sometimes fried, and they have a smell and texture that take some getting used to.
Tourists usually can’t get past the aroma, which is…intense. But for those who grew up eating them, chitlins are tied to family tradition and history. It’s a dish that’s more than just food—it represents resilience and heritage. Still, it’s not for the faint of heart.
13. Jell-O Salad
No, this isn’t a typo—Jell-O salad is a real thing, especially in parts of the Midwest. It might have fruit, vegetables, or even shredded cheese suspended inside, and it’s often served as a side dish instead of dessert. Lime with cottage cheese is a common variation.
Tourists are usually baffled. Why is this jiggly dessert sitting next to the meatloaf? But for locals, it’s just what Aunt Barb brings to every potluck. It’s quirky, nostalgic, and oddly satisfying once you accept it for what it is.
14. Runza
If you’re not from Nebraska, you’ve probably never heard of a Runza. It’s a bread pocket stuffed with ground beef, cabbage, and onions, and it’s somewhere between a sandwich and a pastry. It’s hearty, filling, and perfect for cold Midwestern days.
Tourists might think it sounds weird or bland, but Nebraskans swear by it. There’s even a fast-food chain dedicated to them. It’s not flashy, but it hits the spot in a way only hometown food can. You’ve got to try one to understand.
15. Liver and Onions
This one’s not for everyone, even among locals—but those who love it, really love it. Fried liver served with caramelized onions and maybe some gravy on the side is a throwback to simpler times. It was a Depression-era staple that stuck around for generations.
Tourists often recoil at the idea, not to mention the strong, metallic flavor. But for many older Americans, it’s a comfort dish. It reminds them of their parents or grandparents cooking dinner on a weeknight. You either grow up with it—or never understand it at all.