| American regional specialties.
- Pasty: Upper Peninsula, Michigan – I think that people from Cornwall at some point settled in the UP and brought with them the pasty (a heavy meat turnover filled with potatoes and a sauce).
- Frozen Custard: Wisconsin – Sort of like ice cream and available in a similarly wide array of flavors, but actually frozen pudding.
- Soft shell crabs: Maryland – They are a huge mess and make your fingers stink after wrestling with getting the precious morsels of meat out, but sprinkled with tasty spices, the sweet meat is worth the work.
- Fresh orange juice: Florida – It really isn’t the same when you drink it anywhere else. From the hotel restaurant at the Ft. Lauderdale Sheraton to straight from the grove at a grove stand in Boca Raton, it is sweet and cool.
- Philly cheesesteak: Philadelphia, PA – Cholesterol central sandwich made of chopped beef with cheese and enjoyed best when eaten with fries