I was not born in here but thankfully, my family moved here as fast as they could.

PS: I am not from Oklahoma.

Watermelon is not unique to Texas no matter how you harvest it or slice. Tajin makes it a Texas thing. Tex-mex more specifically.

Written by city boy because the list isn't complete with chicken fried backstrap

So dumb… It's just a list of common foods

Bruce Almighty said:

---

All but the wine. I like all the others except Texas caviar.

---

What don't you like about Texas Caviar??

Definitely not.

Confirmed that it is a long way from TX ... but I have been here ~57 years.

51/52 - all but bluebonnet wine (WTF is that?).

Several things:

1. We need to stop with the Buc-eees hero worship. For many/most of us, it is a glorified truck stop and, at best, we'd only buy soft drinks and snacks there. There's absolutely NOTHING Texan about the brisket of a place that only began expanding en masse 20 years ago.

2. Queso and Chili con queso are, in most places, the same thing.

3. What the hell is a Texas sheet cake?

4. Funnel cake is Texan? OK. Steak, too? I mean, yeah, Texans probably consume a lot of both, but there's nothing nostalgic about either as it relates to the state.

5. Athletic/football stadium nachos are a glaring omission on here.

48 out of 50 and no grapefruit

I have eaten fried gator but that seems to be more closely identified with Louisiana than Texas

No one will ever convince me beans were not originally added to chili to stretch it out.

And I prefer beans in my chili because it adds a nice texture and freezes well for single servings.

Tramp96 said:

---

YouBet said:

---

It's funny to me that we are militant about "Chili NO BEANS" and then list beans separately three different times on the top 50 list.

Chili is better with beans in it. #nativetexan

---

This is blasphemy.

You are welcome to pour your chili over beans. But if you put beans in the chili, it's no longer chili.

---

If you were cooking chili for a chili competition, you would be correct.

For a frito pie or a chili dog or to pour over tamales, I prefer not to have beans. For anything else, it doesn't make any difference to me.

YouBet said:

---

Tramp96 said:

---

YouBet said:

---

It's funny to me that we are militant about "Chili NO BEANS" and then list beans separately three different times on the top 50 list.

Chili is better with beans in it. #nativetexan

---

This is blasphemy.

You are welcome to pour your chili over beans. But if you put beans in the chili, it's no longer chili.

---

Yes it is. It's Chili WITH BEANS. And onion and a little cheese.

---

Sprinkle cheese on top if you want it.

Urban Ag said:

---

Teslag said:

---

Phatbob said:

---

I feel like if you are a true Texan, you know better than to eat gulf coast seafood.

---

How the **** can you not like specs or flounder? Or even red snapper?

---

I don't get it either. I eat the hell out of gulf seafood whenever possible

---

This. I was born in Baytown and lived in Houston as a child. Even back in the 70's when the Houston skyline was a dark yellow-brown and fuel was still leaded at the pump, we ate seafood right out of the gulf and it was allsome.

After we moved to Abilene, Dad and I would make regular trips to Linda's Seafood in Mont Belveiu to load up on fresh shrimp and oysters.

100%

Phatbob said:

---

I feel like if you are a true Texan, you know better than to eat gulf coast seafood.

---

Wow what a poor take. Broiled flounder, BBQ crabs, fresh jumbo shrimp from a cooler on the highway. That was good eatin!

Spotted Ag said:

---

Never heard of bluebonnet wine. Only one I missed.

---

Bluebonnet wine typically refers to a type of wine made from grapes grown in Texas, often featuring blends that include white and red varieties. It is known for its refreshing flavors and is associated with the Bluebonnet Wine Trail in Texas, which showcases various local wineries.

If you've been to any of the wineries around Fredericksburg, then you've probably had "bluebonnet wine" and just not known it (mainly because nobody calls it that except this yahoo on twitter).

50/50

aggiehawg said:

---

Not to derail but need a question:

Does anybody in BCS still sell veal? Readfields? Anybody? Because every NYC chef has veal. Why don't we have it anymore?

---

So you're Ok with slaughtering lil baby cows ?

pressitup said:

---

Tramp96 said:

---

YouBet said:

---

It's funny to me that we are militant about "Chili NO BEANS" and then list beans separately three different times on the top 50 list.

Chili is better with beans in it. #nativetexan

---

This is blasphemy.

You are welcome to pour your chili over beans. But if you put beans in the chili, it's no longer chili.

---

it's soup at that point

texas red ftw

---

It may not be chili but it definitley ain't soup .....you needa go back up Nawth son.

Who?mikejones! said:

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Well, some left Texas and infected the south and whatever Oklahoma is.

Chicken fried steak for example. There's some evidence it started in Texas. Well, lore, let's say. Chili no doubt was started in San Antonio. Nachos just across from Del Rio. Margaritas, especially frozen Margaritas, are a texan invention.

Obviously, there's BBQ just about anywhere. But Texas BBQ is well, uniquely Texas.

Dr. Pepper, whataburger, blue bell, big red, shiner, lone star, pearl beer- all Texas brands

There's no gulf coast in Oklahoma.

And, then, tex mex has spread throughout the nation.

Crawfish, well, that's definitely southern, but feels natural to east Texas to me.

I bet there's nothing close to a jb howling out there

---

Wrong. Chili was actually started out on early cattle drives and was made from the "leftover" beef from other prior meals instead of just throwing it away because it was starting to get a bit ripe. Al of the spices and chile's added were used to help cover up the taste that resulted from said ripeness. SO you tried and true chili experts need to leave your beef out unrefrigerated for 4 or 5 days to ripen up some in order to have "true" Texas chili....

AgDad121619 said:

---

Written by city boy because the list isn't complete with chicken fried backstrap

---

I still maintain that frying backstrap is a sin against God. Treat that like filet mignon.

Rattler12 said:

---

aggiehawg said:

---

Not to derail but need a question:

Does anybody in BCS still sell veal? Readfields? Anybody? Because every NYC chef has veal. Why don't we have it anymore?

---

So you're Ok with slaughtering lil baby cows ?

---

TTUArmy said:

---

Urban Ag said:

---

Teslag said:

---

Phatbob said:

---

I feel like if you are a true Texan, you know better than to eat gulf coast seafood.

---

How the **** can you not like specs or flounder? Or even red snapper?

---

I don't get it either. I eat the hell out of gulf seafood whenever possible

---

This. I was born in Baytown and lived in Houston as a child. Even back in the 70's when the Houston skyline was a dark yellow-brown and fuel was still leaded at the pump, we ate seafood right out of the gulf and it was allsome.

After we moved to Abilene, Dad and I would make regular trips to Linda's Seafood in Mont Belveiu to load up on fresh shrimp and oysters.

---

When I lived in South Texas, we would go into Corpus often.

There used to be a seafood restaurant right downtown, just a block or so away from the harbor, called Ship Ahoy. They had the biggest butterfly shrimp I've ever eaten. Right out of the gulf.

The world lost a bit of its soul when Ship Ahoy closed.

Rattler12 said:

---

Who?mikejones! said:

---

Well, some left Texas and infected the south and whatever Oklahoma is.

Chicken fried steak for example. There's some evidence it started in Texas. Well, lore, let's say. Chili no doubt was started in San Antonio. Nachos just across from Del Rio. Margaritas, especially frozen Margaritas, are a texan invention.

Obviously, there's BBQ just about anywhere. But Texas BBQ is well, uniquely Texas.

Dr. Pepper, whataburger, blue bell, big red, shiner, lone star, pearl beer- all Texas brands

There's no gulf coast in Oklahoma.

And, then, tex mex has spread throughout the nation.

Crawfish, well, that's definitely southern, but feels natural to east Texas to me.

I bet there's nothing close to a jb howling out there

---

Wrong. Chili was actually started out on early cattle drives and was made from the "leftover" beef from other prior meals instead of just throwing it away because it was starting to get a bit ripe. Al of the spices and chile's added were used to help cover up the taste that resulted from said ripeness. SO you tried and true chili experts need to leave your beef out unrefrigerated for 4 or 5 days to ripen up some in order to have "true" Texas chili....

---

more likely to been a stew or soup ona cattle drive than chili. Its commonly accepted chili, as we know it, started in San Antonio.

Who?mikejones! said:

---

Rattler12 said:

---

Who?mikejones! said:

---

Well, some left Texas and infected the south and whatever Oklahoma is.

Chicken fried steak for example. There's some evidence it started in Texas. Well, lore, let's say. Chili no doubt was started in San Antonio. Nachos just across from Del Rio. Margaritas, especially frozen Margaritas, are a texan invention.

Obviously, there's BBQ just about anywhere. But Texas BBQ is well, uniquely Texas.

Dr. Pepper, whataburger, blue bell, big red, shiner, lone star, pearl beer- all Texas brands

There's no gulf coast in Oklahoma.

And, then, tex mex has spread throughout the nation.

Crawfish, well, that's definitely southern, but feels natural to east Texas to me.

I bet there's nothing close to a jb howling out there

---

Wrong. Chili was actually started out on early cattle drives and was made from the "leftover" beef from other prior meals instead of just throwing it away because it was starting to get a bit ripe. Al of the spices and chile's added were used to help cover up the taste that resulted from said ripeness. SO you tried and true chili experts need to leave your beef out unrefrigerated for 4 or 5 days to ripen up some in order to have "true" Texas chili....

---

more likely to been a stew or soup ona cattle drive than chili. Its commonly accepted chili, as we know it, started in San Antonio.

---

How Did Chili Originate?

zephyr88 said:

---

Spotted Ag said:

---

Never heard of bluebonnet wine. Only one I missed.

---

Bluebonnet wine typically refers to a type of wine made from grapes grown in Texas, often featuring blends that include white and red varieties. It is known for its refreshing flavors and is associated with the Bluebonnet Wine Trail in Texas, which showcases various local wineries.

If you've been to any of the wineries around Fredericksburg, then you've probably had "bluebonnet wine" and just not known it (mainly because nobody calls it that except this yahoo on twitter).

50/50

---

That's a new one for me.

I've had a lot of Texas wine and done the Bluebonnet Trail a few times and I've never heard that phrase. Now I'm gonna start using it all the time.

"Would you like some bluebonnet wine?"

Rattler12 said:

---

Who?mikejones! said:

---

Well, some left Texas and infected the south and whatever Oklahoma is.

Chicken fried steak for example. There's some evidence it started in Texas. Well, lore, let's say. Chili no doubt was started in San Antonio. Nachos just across from Del Rio. Margaritas, especially frozen Margaritas, are a texan invention.

Obviously, there's BBQ just about anywhere. But Texas BBQ is well, uniquely Texas.

Dr. Pepper, whataburger, blue bell, big red, shiner, lone star, pearl beer- all Texas brands

There's no gulf coast in Oklahoma.

And, then, tex mex has spread throughout the nation.

Crawfish, well, that's definitely southern, but feels natural to east Texas to me.

I bet there's nothing close to a jb howling out there

---

Wrong. Chili was actually started out on early cattle drives and was made from the "leftover" beef from other prior meals instead of just throwing it away because it was starting to get a bit ripe. Al of the spices and chile's added were used to help cover up the taste that resulted from said ripeness. SO you tried and true chili experts need to leave your beef out unrefrigerated for 4 or 5 days to ripen up some in order to have "true" Texas chili....

---

Even THAT would be better than chili with beans.

Who?mikejones! said:

---

CDUB98 said:

---

Upon further reflection, I'm 100% sure that list was made by some yankee.

---

Time to make our own:

1. Shiner
2. Whataburger
3. Rare steak
4. Ribs
5. Brisket
6. Cheese enchiladas with Chile con queson and onions
7. Tamales
8. Chili sans beans
9. Gulf seafood
10. Margaritas
11. Pecan pie
12. Grape fruit
13. Texas sheet cakes
14. Roasted pecans
15. Chicken fried steak
16. Chili con queso
17. Kolaches
18. Concession stand frito pie
19. Texas caviar
20. Salsa
21. King ranch casserole
22. Mesquite jelly
23. Vension anything
24. Fried Gator
25. Fried frog legs
26. Fried rattle snake
27. Catfish
28. Lone star beer
29. Armadillo
30. Burracho beans
31. Chicharrones
32. Crawfish
33. Wild berries from side of road
34. Dove of any variety
35. Wild pig
36. Guacamole - Tried it...hate it.
37. Sausage, preferably deer
38. Street tacos/breakfast tacos
39. Blue bell
40. Cactus
41. Cow nuts
42. Buccees nuggets
43. Dr. Pepper
44. Fajitas
45. Fresh peaches from marble falls or pittsburg
46. Roasted pine nuts(this one might just be me)


Feel free to add or criticize

---

Not bad.

Have kolaches been proposed for the list yet? I haven't seen them in other regions of the country and was told they originated in the Czech settlements of. Central Texas

Who?mikejones! said:

---

CDUB98 said:

---

Upon further reflection, I'm 100% sure that list was made by some yankee.

---

Time to make our own:

1. Shiner
2. Whataburger
3. Rare steak
4. Ribs
5. Brisket
6. Cheese enchiladas with Chile con queson and onions
7. Tamales
8. Chili sans beans
9. Gulf seafood
10. Margaritas
11. Pecan pie
12. Grape fruit
13. Texas sheet cakes
14. Roasted pecans
15. Chicken fried steak
16. Chili con queso
17. Kolaches
18. Concession stand frito pie
19. Texas caviar
20. Salsa
21. King ranch casserole
22. Mesquite jelly
23. Vension anything
24. Fried Gator
25. Fried frog legs
26. Fried rattle snake
27. Catfish
28. Lone star beer
29. Armadillo
30. Burracho beans
31. Chicharrones
32. Crawfish
33. Wild berries from side of road
34. Dove of any variety
35. Wild pig
36. Guacamole
37. Sausage, preferably deer
38. Street tacos/breakfast tacos
39. Blue bell
40. Cactus
41. Cow nuts
42. Buccees nuggets
43. Dr. Pepper
44. Fajitas
45. Fresh peaches from marble falls or pittsburg
46. Roasted pine nuts(this one might just be me)


Feel free to add or criticize

---

I've not had fried rattlesnake, but I have had a sausage dog that was made from a combo of rattlesnake and rabbit.

Also, goat and quail should be on the list.

Who?mikejones! said:

---

CDUB98 said:

---

Upon further reflection, I'm 100% sure that list was made by some yankee.

---

Time to make our own:


6. Cheese enchiladas with Chile con queson and onions

---

Great list. But this entry should be updated to:

Steamin' greasy plate of enchiladas with lots of cheese and onions and a guacamole salad

Quote:

---

Should be updated to:

Steamin' greasy plate of enchiladas with lots of cheese and onions and a guacamole salad

---

Dart Bowl in Austin had awesome enchiladas but served them with Texas Toast with garlic. YUM!

That article lists multiple ways chili could have originated.

The chili we know definitely started in San Antonio.

zephyr88 said:

---

Spotted Ag said:

---

Never heard of bluebonnet wine. Only one I missed.

---

Bluebonnet wine typically refers to a type of wine made from grapes grown in Texas, often featuring blends that include white and red varieties. It is known for its refreshing flavors and is associated with the Bluebonnet Wine Trail in Texas, which showcases various local wineries.

If you've been to any of the wineries around Fredericksburg, then you've probably had "bluebonnet wine" and just not known it (mainly because nobody calls it that except this yahoo on twitter).

50/50

---

Yeah, I've never heard of this and at one time I could boast that I had been to every winery in the Fredricksburg and surrounding Texas Hill Country AVAs. My wife and I used to go twice a year every year.

Of course, you could find a lot of crap wine back in the day (Almond Wine, other random ****), but most decent wineries down there have evolved beyond that crap at this point and realized which grapes grow well here.

I've never seen nor heard of Bluebonnet Wine before. I think this guy is doing what others have said and is merely using the Bluebonnet Trail name applied to wine. There is no "Bluebonnet Wine" that I've ever seen down there. I'm sure someone is going to pull up an example and prove me wrong at this point, but I've never seen it or heard of it until this thread.

How Yankee are you?

American Chop Suey
It's a comfort food dish with many names, but here in New England, a concoction of noodles, seasoned beef, and tomato-y goodness nearly always goes by one name and one name alone American Chop Suey.

Anadama Bread
Maybe the most New England of breads, and popular for good reason sweetened with molasses,

Apple Cider
Not to be confused with hard apple cider, which contains alcohol, "regular" apple cider is bold, raw apple juice that hasn't been filtered to remove the pulpy bits (once filtered, it's juice). They love it so much in New Hampshire they made it the official state beverage.

Apple Pie with Cheddar
Fall is for apples, and apples are for deep-dish pie baked in a buttery, golden crust. Don't forget the wedge of sharp cheddar on the side!

Autocrat Coffee Syrup/Coffee Milk
What do you get when you add Autocrat coffee syrup to ice-cold milk? In Rhode Island, you get the official state drink coffee milk.

B&M Brown Bread
In New England, one of the most popular varieties of brown bread is made by B&M in Portland, Maine, and it's sold in a can.

Baked Bean Sandwich
What do you do with leftover Saturday night baked beans? Put them (cold, of course) between two slices of thick white sandwich bread and call them Sunday lunch.

Baked Beans
Seasoned and simmered to perfection, there's a reason baked beans are a New England classic. Can you envision a potluck, ham supper, or summer cookout in New England without them? We won't even try!

Ben & Jerry's Ice Cream
A Vermont original that took on the world, one sweet bite at a time. The famous ice cream company got its start in Burlington, Vermont back in 1978.

Blueberry Muffins
Anyone who has spent a summer in New England knows what a delightful flavor fresh blueberries can be. One favorite way to enjoy them is in a batch of homemade muffins…

Blueberry Pie
Another (even more popular) blueberry dish is a traditional pie made with wild Maine blueberries. They don't call it the official state dessert for nothing.

Boiled Dinner
You don't have to be Irish to enjoy this New England staple made (mostly) with corned beef and cabbage, but it doesn't hurt. Neither does a pint of frosty green beer.

Boiled Lobster
It's hard to explain how something so simple could also be a regional culinary icon, but boiled (or steamed) lobster is it. Served with melted butter, a sturdy set of crackers, and sometimes (for tourists and messy eaters) a bib, the lobster dinner is a New England dining experience that's not to be missed. In a 2015 web poll, our readers voted this #1 of all the classic New England foods.

Boston Cream Pie
The original "pie in cake's clothing," this beloved combination of golden sponge cake, pastry cream, and chocolate ganache is so popular in New England you can even find it in doughnut form.

Brown Bread
Steamed brown bread made with molasses, cornmeal, and rye flour is an old-fashioned favorite, especially alongside a plate of baked beans.

Cabot Cheddar
Another New England-born favorite whose fame has spread. Cabot Creamery, now owned by 1,200 farm families, got its start in the northeast corner of Vermont back in the early 20th century. Pass the cheese, please!

Cape Cod Chips
Kettle-cooked and extra crunchy, Cape Cod potato chips have been a Cape Cod (and beyond) favorite since 1980. Did you know their logo is a woodcut of Nauset Light in Eastham, MA?

Chop Suey Sandwich
The Chop Suey sandwich, or Chow Mein sandwich, is a bit of a head-scratcher (it's exactly what it sounds like chop suey noodles ladled onto a hamburger bun and just as messy), but it's shown up on menus in Rhode Island and the Fall River area of Massachusetts since the 1930s.

Cider Doughnuts
It's a cider maker's tradition to use some of the freshly pressed juice to make lightly tangy, apple-scented doughnuts, and no trip to the apple orchard is complete without one (or several) of these fall favorites.

Clam Cakes
A favorite in Rhode Island, clam cakes (or fritters) are kind of like clam doughnuts a deep-fried batter containing chunks of chopped clam. In 1947, we suggested they be served as part of an Easter menu, but really, they'd be perfect anytime.

Clam Chowdah
It doesn't get much more New England than this. A warm bowl filled with fresh clams, butter, milk or cream, potatoes, maybe some onions or celery, common crackers to thicken it up… is anyone else suddenly feeling hungry? Fish chowder is pretty good, too.

Clear-Broth Clam Chowdah
A popular chowder choice in Rhode Island, clear-broth chowder favors clam broth over cream, but still packs plenty of clams, potatoes, and fresh aromatics.

Coffee Ice Cream
We love the deep flavor of coffee here in New England, and that includes ice cream. Chocolate chips or crushed Oreo cookies are optional, but encouraged.

Cold Lobster Roll with Mayo
More common in northern New England, this roll typically comes in a buttered and toasted top-split New England hot dog roll, but the lobster meat is cold and lightly dressed with mayonnaise. Variations include a bed of shredded lettuce, diced celery, and dusting of paprika.

Common Crackers
Hearty and crunchy, yet subtle in flavor, the common cracker is a true Yankee workhorse. The original way to thicken your chowda.

Connecticut Shad
Each spring, American shad make their way up the Connecticut River to spawn. Named the state fish of Connecticut in 2003, the locally-famous shad is notably celebrated each spring at the Essex Shad Bake.

Corn Chowdah
A lot like clam chowder, but with corn (preferably fresh in the summer). Particularly beloved by Yankee vegetarians.

Crab Cakes
We know crab cakes are most often associated with the mid-Atlantic coast, but we've got 'em up here too, and many (especially the Maine peekytoe) taste just as great.

Cranberry Sauce
Even if we secretly love the stuff in the can (Ocean Spray, if you please), most New Englanders have a recipe or two for homemade cranberry sauce for the Thanksgiving table.

Del's Lemonade
Frozen lemonade never tasted so good a true Rhode Island classic.

Dunkin' Donuts
Maybe it's the daily large regular or the old-fashioned cake doughnut to dip into it. Then again, it could be the hundreds of munchkins consumed throughout the average childhood or the iced coffees we clutch in our adult gloved hands in February. America might run on Dunkin', but New England got there first, and our love runs a deep orange-pink.

Fenway Franks
The culinary icon of New England baseball got a fresh start in 2009, and now, thanks in part to a bold, new recipe, Fenway Franks are more popular than ever.

Fluffernutter
Flip open a few lunchboxes in a New England elementary school cafeteria, and I suspect at least one of them will contain a Fluffernutter sandwich a heavenly, sweet combination of white bread, peanut butter, and marshmallow Fluff. They're good grilled, too. Either way, you're going to need that glass of milk…

Franks & Beans
The quintessential Saturday night tradition is still a classic. Take warm baked beans, then add hot dogs. Brown bread is good, too. This is Yankee comfort food at its finest.

Frappe/Cabinet
When is a milkshake not called a milkshake? In New England, of course, where it's a frappe (or a cabinet, if you're from Rhode Island).

Fried Clam Bellies
"Go belly or go home!" is the cry of the passionate fried clam belly fan. A summertime favorite made with whole-belly soft-shell clams, lightly battered and deep-fried to sweet, golden perfection. Often served at seaside shacks with a side of tartar sauce.

Fried Clam Strips
Fried clam purists turn up their nose at strips (contrary to popular belief, they aren't rubber bands, just cuts of larger surf clams without the bellies) but strip fans say they prefer the chewy strip to the sometimes sandy belly. You can thank Howard Johnson's either way.

Grapenut Pudding
What do you get when you add nutty Grape-Nuts cereal to a classic custard recipe? The New England comfort food diner favorite, Grapenut Pudding. We like the cereal in ice cream, too.

Harvard Beets
The origins of the name are a little murky, but if you like your beets a little bit sugar-sweet and a little bit vinegar-sour, flavored with a hint of cloves and smoothed with a little butter, then you're already a fan of Harvard Beets.

Hermits
With spicy molasses flavor and chock full of raisins, hermits were a popular seafaring New England cookie, noted for their ability to last on long voyages. Not as common today as peanut butter or chocolate chip, but we still love them!

Hood Golden Eggnog
It's just not Christmas until the first cartons of Hood Golden Eggnog appear on store shelves. The recipe's been a secret for more than 50 years, but as long as Hood continues to churn out batches of creamy, spicy, egg-y goodness, we don't mind being kept in the dark.

Hoodsie Cups
Ahhh Hoodsies. The saving grace of those who can't decide between chocolate or vanilla ice cream since 1947. Just add the flat wooden spoon and dig in.

Hot Lobster Roll with Butter
More common in southern New England, where it is served in a buttered and toasted top-split New England hot dog roll, with the lobster meat warm and tossed with butter. Variations sometimes include sherry butter, or a round roll.

Humpty Dumpty Chips
A Maine potato chip favorite with a memorable cartoon mascot. Popular flavors include "Sour Cream & Clam" and "All Dressed," a flavor that combines barbecue sauce, ketchup, and salt & vinegar.

Indian Pudding
Warm and fragrant with molasses, Indian pudding is a traditional cornmeal-based New England pudding. Topped with melty vanilla ice cream or whipped cream, it's an old-fashioned bowl of heaven.

Jimmies
Sure, you can find sprinkles on ice cream nationwide, but only here in New England do we call them jimmies. Credit for their creation is claimed by Brigham's, a Boston-area ice cream company that got its start back in 1914.

Joe Froggers
200-year-old New England cookie royalty, Joe Froggers are large, molasses-infused cookies (originally frog-sized) that date back to colonial times.

Jonnycakes
Made from 100% Rhode Island Flint Corn (spelled johnnycakes if they're not), these cornmeal "cakes" are thick or thin depending on what part of the Ocean State you're in.

Jordan Marsh Blueberry Muffins
The Boston-based department store may be long gone, but the recipe for sweet and sugary Jordan Marsh Blueberry Muffins remains a New England favorite.

Louis' Lunch Hamburger
Long credited as the birthplace of the "hamburger sandwich," Louis' Lunch in downtown New Haven, Connecticut draws hamburger-lovers near and far with their take on the all-American classic a ground-steak patty between two slices of toast. Condiments are forbidden, so don't ask.

Maple Candy
Prized for its crumbly-meets-creamy texture and deep maple flavor, maple candy is made when the sap is heated beyond the syrup stage to the crystalline stage, where it's then whipped and poured into decorative molds to harden. Hold on to your cavities!

Maple Creemee
In Vermont, maple-flavored soft serve ice cream isn't ice cream, it's a creemee (or creamie), and it's delicious. Local lore has it that the more e's in the word creemie (or creemee), the better the soft-serve ice cream is.

Maple Syrup
New England's own "liquid gold," maple syrup is what's left when maple sap is heated until the water evaporates, leaving a concentrated (delicious) syrup behind. One taste and you'll forget all about Mrs. Butterworth's, if you ever knew her at all.

Maple Walnut Ice Cream
More maple? Why not! Another popular New England ice cream flavor, maple walnut is maple-flavored and studded with chunky walnuts.

Moxie
We think Maine's favorite soda tastes like a subtle, not-too-sweet blend of wintergreen and licorice, but others…well…they toss around words like medicine, motor oil, and "root beer that's gone really funky." A true carbonated Maine classic since 1884.

Necco Wafers
Love 'em or hate 'em, Necco wafers are a longtime New England candy classic. Made here from 1847 to 2018 (they're now part of the Spangler Candy Company of Ohio, best known for their Dum Dum Lollipops), the powdery sugar wafers also come in rolls of all-chocolate flavor. We love the Sweethearts come Valentine's Day, too.

Needhams Potato Candy
Mainers love potatoes so much that they even found a way to mash them up with coconut and dip them in chocolate. Eat one needham and love them for life.

New Haven Pizza
For many, no visit to New Haven is complete without a stop at Frank Pepe Pizzeria Napoletana, Sally's Apizza, or both! Sometimes, New Haven coal-fired pizza (known locally as apizza) is the reason for the whole trip.

Parker House Rolls
The signature buttery dinner roll recipe at the Parker House Hotel. Famous fans included Charles Dickens, Nathaniel Hawthorne, Henry Wadsworth Longfellow, and most of the Kennedy clan.

Pumpkin Pie
The first Thanksgiving took place here in New England, so it's only right that we hold a more recent Thanksgiving tradition the pumpkin pie in such high regard. We're also partial to One-Pie brand.

Quahogs
Ever ask, "What's the official state mollusk of Rhode Island?" It's the quahog (Mercenaria mercenaria). These hard-shelled clams are most prevalent between Cape Cod and New Jersey, but they especially love Rhode Island's Narragansett Bay. Ever wonder, "How do you pronounce that?" Around here, it's "ko-hog."

Red Flannel Hash
What do you get when you swap out some of the potatoes in a batch of corned beef hash with beets? The result has flannel-esque patches of red, so we call it Red Flannel Hash. Crack in a few eggs and call it Sunday breakfast.

Red Snapper Hot Dogs
Known for their neon red color and natural casing "snap," Maine's Red Snapper hot dogs are a backyard barbecue and camp grill favorite.

Rhubarb Pie
New Englanders know the sweetest rewards for surviving a long winter are the first fruits of spring. Rhubarb, along with its pal the strawberry, is one of the most anticipated, and nowhere does its tart flavor shine brighter than baked into a tasty pie.

Salmon and Peas
An old-school New England 4th of July favorite, the classic combination of salmon and peas has more to do with the calendar than anything else. The late-June ripening of peas and the annual summer migration of salmon made this dish an inevitable July mainstay.

Salt Cod
A staple in frugal Yankee kitchens (well, it used to be), salt cod is cod that has been dried and salted. Before eating, it's soaked in water and re-hydrated. Popular dishes using salt cod include "Cape Cod turkey" and codfish balls.

Sky Bar
Why settle for one flavor when you can get four? A classic "made in New England" candy bar, Sky Bar has four chocolate squares with different fillings caramel, vanilla, peanut, and fudge.

Steamers
Signs of summer in New England include watching the Red Sox, battling black flies, and sitting down to a heaping tray of steamed clams (known as "steamers"), served with bowls of broth and butter for swishing and dipping.

Stuffies
Stuffed quahogs, a.k.a. "stuffies," are Rhode Island's favorite term for a delectable mixture of breadcrumbs, diced clams, and spices baked on the half-shell.

Succotash
A culinary combination of corn and beans, succotash was one of the first foods that the Native Americans of coastal New England shared with the Plymouth settlers.

Tollhouse Cookies
Today it's the most popular cookie in America, but the very first chocolate chip cookie was invented right here in New England by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts back in the 1930s.

Top-Split Hot Dog Rolls
With a toasted, buttery outside and a soft inside, flat-bottomed, top-loading New England style hot dog rolls are arguably some of the best buns in the world.

Tourtiere (Pork Pie)
Tourtiere is a savory French-Canadian meat pie. It's thought that Quebec immigrants moving south introduced the recipe to New England, where it remains a holiday favorite.

Whoopie Pies
Two hamburger-sized rounds of soft, domed chocolate cookies (nearly cakes in texture) sandwiching an inch or more of pillow-y vanilla filling has made the whoopie pie one of the all-time favorite classic New England desserts, and the official "state treat" of Maine.

Yankee Pot Roast
Whether the "Yankee" in Yankee pot roast is a nod to the dish's American regional origins or (as some suggest) a joke about New England frugality, a good Yankee pot roast embodies the traditions of simplicity and patience rewarded.

Slicer97 said:

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Who?mikejones! said:

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CDUB98 said:

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Upon further reflection, I'm 100% sure that list was made by some yankee.

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Time to make our own:

1. Shiner
2. Whataburger
3. Rare steak
4. Ribs
5. Brisket
6. Cheese enchiladas with Chile con queson and onions
7. Tamales
8. Chili sans beans
9. Gulf seafood
10. Margaritas
11. Pecan pie
12. Grape fruit
13. Texas sheet cakes
14. Roasted pecans
15. Chicken fried steak
16. Chili con queso
17. Kolaches
18. Concession stand frito pie
19. Texas caviar
20. Salsa
21. King ranch casserole
22. Mesquite jelly
23. Vension anything
24. Fried Gator
25. Fried frog legs
26. Fried rattle snake
27. Catfish
28. Lone star beer
29. Armadillo
30. Burracho beans
31. Chicharrones
32. Crawfish
33. Wild berries from side of road
34. Dove of any variety
35. Wild pig
36. Guacamole
37. Sausage, preferably deer
38. Street tacos/breakfast tacos
39. Blue bell
40. Cactus
41. Cow nuts
42. Buccees nuggets
43. Dr. Pepper
44. Fajitas
45. Fresh peaches from marble falls or pittsburg
46. Roasted pine nuts(this one might just be me)


Feel free to add or criticize

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I've not had fried rattlesnake, but I have had a sausage dog that was made from a combo of rattlesnake and rabbit.

Also, goat and quail should be on the list.

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In Boy Scouts, one of the adult leaders would stew rattlesnake. Like eating a small chicken neck. Not much meat. But it gives the stew a different taste.

Never had it fried.