The One Thing You Must Eat in Each State

No matter where you're heading on your next trip there's a food experience that has become so beloved by the locals that sampling it while you're there has turned into a quintessential travel experience. Sampling the following 50 foods will give you a true taste of the States and is guaranteed to be a great time.

You haven't had smoked bird until you've had it slathered in the state's greatest contribution to the barbecue world: Alabama White Sauce. You'll catch this creamy, vinegary coating covering chickens all over the state, but it's best sampled at the joint where it was invented: Big Bob Gibson Bar-B-Q in Decatur.

Whether you feast on a fresh filet at a gourmet resort restaurant or cook your own catch on the fire after a day spent fishing, salmon is the flavor of Alaska. I guess those bears know a thing or two about selecting seafood, after all.

Originally hailing from the Mexican state of Sonora, these hot dogs crossed over to AZ and have spread like wildfire throughout this underrated foodie state-especially in Tucson and Phoenix. What makes a dog a Sonoran? Start by wrapping it in bacon and slapping it in a short Mexican baguette, then top it with an assortment of beans, onions, mustard, mayo, and jalapeno salsa. Oh, and don't forget a stack of napkins.

While the debate still rages over whether or not the first dunking of a tortilla chip into a bowl of gooey, spicy melted cheese took place in Arkansas or Texas, two things we know for sure are that Arkansans are cuckoo for cheese dip and they never, ever call it "queso". For the record, their claim to being the birthplace of cheese dip is strong.

The Golden State has given us the Cobb Salad, the French Dip and has a strong case to be the capital of avocado on toast, but eating a plate of fish tacos with an ice-cold beer by the beach is peak Cali'. While their origin lies south of the border in Baja, the fish taco has become ubiquitous in Southern California, especially San Diego, the town that also gave us the California burrito.

Further proof that you can get people to eat anything deep-fried as long as you pair it up with a nice dipping sauce, these "oysters" are actually breaded, deep-fried bull testicles. Once you get over that fact you'll come to appreciate them as a solid appetizer and the perfect partner for one of Colorado's sensational craft beers.

New Haven is one of the cradles of American pizza (called "apizza" in these parts) and this creative concoction is the one you just have to try. It's a white pizza with mozzarella, garlic, herbs, and saltwater-kissed clams all baked to perfection.

Yes, the origins of scrapple lie over the border in Pennsylvania, but Delaware has done slightly more to raise its profile. This breakfast staple is a mix of pork scraps combined with cornmeal and flour and there's no better way to start a day in these parts than scoffing some scrapple with eggs and toast.

Yes, you need to have a Dole Whip at Disneyworld and a Cuban sandwich in South Florida, but no trip to the Sunshine State is complete without a slice of Key Lime Pie. Tangy, creamy and refreshing, the best can be found at the source in the Florida Keys.

Nothing finishes off a meal filled with Southern staples like a gooey, sticky piece of pecan pie and Georgia is the country's leader when it comes to these sugary slices of heaven.

Poke's popularity has swept across America and the world, but this combo of diced raw fish and Hawaiian flavors is still a firm favorite on the islands. Skip the gourmet versions and head to the seafood counter at the local supermarket to do as the locals do.

Huckleberries grow in abundance in Idaho and you'll find this punchy berry popped into everything from sweet pies to ice cream. It's the perfect finale to a meal that featured the also-iconic steak fingers (think chicken fingers but steak).

We've got nothing but love the Chicago style pizza (mmm, pizza) and the zany horseshoe sandwich beloved downstate, but this drippy, zesty, peppery sirloin sandwich is the one for Illinois. Best experienced at Al's Beef in downtown Chicago.

The "official" state pie of the Hoosier State, sugar cream pie is made of simple ingredients (cream, sugar and butter) but it comes out of the oven tasting a sensational sum of their parts. You'll often find it dusted with a little nutmeg as a finishing touch.

This beast between two buns can be found at bars and restaurants all over the Hawkeye State. The Belmond Drive-in of Belmond is often credited with having one of the most sensational versions of this sammy in the state, but any decent bar & grill should be able to do you right on the tenderloin front.

While it's technically true the glorious roots of "Kansas City style" barbecue lie over the border in Missouri, its tasty tentacles have long since crossed the border. Take for example Joe's Kansas City BBQ, which is one of the most beloved names in the barbecue game who has multiple locations in Kansas. Turns out that's just the start of the lip-smacking fun in the Sunflower State.

Take some tasty turkey, slap it on some humble bread, then drown it in a cheesy sauce before adding tomato and bacon to the top and broiling it until it's golden brown and bubbly. That's the Hot Brown, which was invented at Louisville's Brown Hotel but has now become ubiquitous around the state's biggest city.

The official dish of the state, nothing symbolizes the cultural stew that is Louisiana like gumbo. While specific recipes are closely-guarded secrets, most gumbos feature roux (butter mixed with flour), rice, okra and other assorted vegetables in addition to a myriad of spices. Depending on where you are in the state, your bowl will also have a generous helping of seafood or meat and sometimes both.

While you could make a case that Allens & Milk is actually a meal, we're going to keep it in the cocktail category for now, leaving the crown to the buttery, cool and refreshing lobster roll. Nothing, and I mean nothing tastes better on a sunny summer day and nowhere has fresher lobster meat than Maine.

It's tempting to just pull a Forrest Gump and reel off a list of crab-stuffed foodstuffs that Marylanders go mad for (steamed crabs, cream of crab soup, crab chips, etc), but in the end, it's the crab cake that's king. You'll find these fat pucks of crustacean deliciousness everywhere in Maryland, from fine dining rooms to causal coastal taverns.

Creamy. Comforting. Decadent. Those are just a few of the ways to describe this soup that eats like a meal. Championed all along the Eastern Seaboard, the Bay State has the best "chowda" culture hands down and you'll find a fresh batch on the heat nearly anywhere you dine.

While the hot dog may have been invented in Coney Island, New York, the "coney" was born and raised in Detroit. This classic hot dog topped with seasoned-to-perfection chili, onions and mustard was created by Greek immigrants and is still wildly popular at downtown diners called "coney islands". This original style-or one of the multiple variations that have popped up over the years-can found throughout the state.

Also known as the "Jucy Lucy", this cheese-stuffed burger was born on the Minneapolis bar scene and since gone national. Both Matt's Bar and the 5-8 Club claim to the rightful birthplace of the burger, and you won't go wrong at either place. Close runner-up goes to wonderful Walleye, the state's favorite fish.

While you can certainly find deep-fried dill pickles throughout the country, North Mississippi's Hollywood Cafe lays claim to being its birthplace. While this claim has been disputed, what isn't up for debate is the fact that the Magnolia State is the only place where you can also pair them up with Comeback Sauce-Mississippi's signature creamy, zesty dipping condiment.

Yes, this cracker-thin, crispy pizza topped with processed Provel cheese was created in St. Louis, but you'll now find it scattered across the Show-me State, including Columbia, Springfield and Kansas City. Regardless of where you try it, beware of a painful "cheese pull" if you bit into your square before it has cooled down.

Brought to Montana by Cornish miners from England, these hearty, meat-filled pockets of pastry were created to accompany the miners into their subterranean workspace. They have since become a popular dish in the state, but the best are still found in Butte.

Seems like the Reuben would have been a creation of the East Coast, doesn't it? You know, in one of those fantastic delis? Nope, turns out it was invented in Omaha and sinking your teeth into this pastrami, sauerkraut, and cheese-stuffed beauty is a great way to get to know this underrated state.

It may not have been born in the Silver State, but it became a star on the Las Vegas Strip in the 1950s and has since spread around the world. In fact, for many people, polishing off a shrimp cocktail at a bargain-basement price is a quintessential part of any Vegas trip.

While you will certainly find them all over New England and most sources cite Massachusetts as their ancestral home, cider donuts are just as beloved in New Hampshire. Yes, each autumn the locals go gaga for these autumnal gems, and enjoying a few for yourself is a fine way to get to know the Granite State.

The undisputed flavor of the summer in these parts, salt water taffy is synonymous with sun, sand, the seaside. Despite its name, there's no salt water in the recipe, but that won't stop the flavor from immediately transporting you to the Jersey Shore.

New Mexico is home to one of the nation's most unique culinary traditions with staples that include titans like
carne adovada, blue corn and posole, but it's the revered New Mexico chile (pepper) that makes their foodie world spin. Enjoy green chile in a sauce on top of a breakfast burrito, on a burger or as the star of green chile stew. Red chile is smokier and deeper in flavor, and you'll find that put into sauces all over the state, too.

You don't know how average the bagels you've been enjoying at home truly are until you bite into a freshly made hand-rolled bagel in the Big Apple. From modern artisan spots to shops that have been around over a century, it doesn't get more New York than a bagel layered with lox and cream cheese.

You could make a strong case for crispy Calabash seafood down on the coast, but it's barbecue that will leave the biggest impression on you after a trip to the Tar Heel State. Whether you head to the eastern section of the state and devour 'cue coated in the state's signature tangy sauce or head west to Lexington for a more traditional, sweet sauce, you're guaranteed to have a life-changing meat feast.

It may not jump off the menu (or the screen) at first glance, but this hearty, creamy soup will keep you warm on a cold North Dakota winter night. Filled with dumplings and potatoes, Knoephla Soup stands as a testament to the region's rich German heritage.

These peanut-buttery, chocolate-painted spheres that resemble the nut of the state tree may just be the only thing that Ohio agrees upon when it comes to food because you most certainly will not get a consensus on the merits of Cincinnatti-style chili or a Cleveland Polish Boy.

While the onion burger seems simple on the surface, the result is exquisite. Thin sliced onions are mixed with the beef before cooking, which results in a mixture of mouthwatering meat, melted cheese and golden, sticky carmelized onions.

Ever heard of marionberries before? Well, you will if you arrive in Oregon in late summer. These delicious berries are a hybrid of two types of blackberry and they're especially fabulous in pies. Even if you miss marionberry season, you can find them used in jams year-round.

You know that chain soft pretzel seller at your local mall? Started in Pennsylvania. And those hard pretzels from Hanover in the snack aisle? That's Hanover, Pennsylvania, thank you very much. Yes, whether you like them hard and crunchy or soft and warm, the Keystone State is the American capital of the pretzel and taking down a few is a must-do while here.

Rest assured, this isn't just any old fried squid. Nope, in Rhody, they take the fresh local catch and dust it with just the lightest coating of batter before frying it to perfection and then tossing it with garlic, butter and srtips of zesty banana peppers.

While Shrimp & Grits has certainly received an upmarket makeover at restaurants around the nation, you still can't go wrong with a simple, down-home Lowcountry version. Think of it as this South Carolina specialty as the original Surf & Turf.

Brought to the Plains by Russian-German immigrants, chislic is a collection of cubes of skewered & grilled meats. It's essentially South Dakota's take on a deconstructed "shish kebab" and its name can be traced to that iconic meat dish of the Middle East.

Your mouth may be on fire but you'll love every darn second of it. Made famous in Music City but now ubiquitous around the state, a plate of hot chicken offers the warmest of welcomes to Tennessee.

When German and Austrian immigrants arrived in Texas they had no choice but to improvise when it came to coming up with a New World version of their beloved wiener schnitzel. Enter the Chicken Fried Steak, a breaded cut of steak doused in creamy gravy and often served in Texas-sized portions.

Once only seen at somber family get-togethers or simple house gatherings, "Funeral potatoes" have gone bigtime. This gooey, crunchy and starchy hot casserole features hashbrowns, lots of cheese and a topping of cornflakes or potato chips and you'll even find it on restaurant menus these days.

Of course, it was going to be this divine tree nectar for the Green Mountain State. Whether you drown a stack of pancakes in the stuff or sample one of the state's famous Maple Creemees (soft serve ice cream flavored with maple syrup), it's the quintessential flavor of Vermont.

Head to Brunswick County in the southern section of the state for an authentic bowl of this smoky & sweet warming stew filled with vegetables and smoked meats. You don't have to go all the way to source though as cauldrons of Brunswick stew can be found bubbling throughout the Old Dominion.

Washington is synonymous with its apples and for good reason as the state is hands down the nation's biggest producer of this wonderful fruit. Visit an orchard or a local farmer's market to crunch on a few by themselves or seek out an apple pie, apple crumble or cinnamon apple chips at cafes and shops throughout the state.

These little portable doughy discs are packed with pepperoni and were created for miners to take with down into the darkness. They remain wildly popular in the state today and have been honored with the status of West Virginia's official state food.

What's not to love about blobs of deep-fried cheese? Nothing, nothing at all. Cheese curds are the perfect starter for a meal that also involves bratwurst and quality Wisconsin beer or perhaps they are perfect for popping alongside the suds.

While you can spot elk on the menu in other states, cooking it to perfection has become a cherished tradition in Wyoming. Most commonly, you'll find this tasty meat served up on a bun covered in cheese and sauces or in steak form served fresh off the grill.