The Signature Food Item to Try in Every State

While it might not be officially designated by the legislature to the Senate or some other prestigious body, every state has an iconic food (or drink) that it is known for. Of course, that's going to be argued at every turn. Look at New York-is it pizza, the bagel or the eponymous strip steak?

Nonetheless, we forged forward with our research, checking out previous surveys, reading numerous articles and even spot-tasting a few recipes, and here's what we found.

OK, please no 'My Cousin Vinny' jokes. Cheese grits, made correctly, are a deliciously smooth, creamy part of any breakfast and a staple in the state.

No matter how you like your salmon, this is the place to get it. But you don't have to travel there, Alaska is one of the biggest producers of salmon, crab, trout and more.

No surprise that a state bordering Mexico is heavily influenced by Mexican cooking. Ironically, the chimichanga is an Americanized food invented by either Macayo's restaurant in Phoenix or El Charro Café in Tucson, depending on who you believe.

This is like a staple in Arkansas, served in one variation or another in most restaurants. It just depends on how people decide to dress it up in terms of what they add to it.

The California avocado is akin to the Florida orange-iconic. Californians love their avocados and they love nothing more than spreading it on, ironically, Texas Toast.

We could have gone any number of ways here but, well, why pass on one of the most unique dishes in the country? Suffice to say, this is not an oyster as you know it. It's...well...oh what the heck, we'll just say it. It's deep-fried calves' testicles. It's, uh, an acquired taste.

Nobody does it better than the town of New Haven, and in New Haven, nobody does it better than Frank Pepe Pizzeria. Try the white clam pizza-it's a religious experience.

It goes with breakfast. It's in the shape of a loaf. It uses pork scraps so it's kind of a meat. It even has its own annual Apple Scrapple Festival. Don't judge.

We almost went with grouper, even the Cuban sandwich. But nobody makes key lime pie like Floridians. Simply put, this is just a slice of heaven. OK, maybe two slices.

Again, could have been boiled peanuts but the peach is beloved in Georgia. It's the state symbol. You can do no wrong with the peach, but the cobbler is the holy grail.

Candidates included Spam (of all things) and poi, but this is a delicacy. And don't you dare call it a snow cone. This is so much more, and the tropical flavors are to die for.

Could there be any other item? No matter how you slice it and cook it, this is the national food of Idaho without a doubt.

Otherwise known as Chicago-style pizza. This is the favored kind of slice among the residents of Illinois and, trust us, a slice of deep dish is like four slices of regular pizza.

The deep-fried breaded pork tenderloin sandwich is like manna to residents of the Hoosier state. Most often served on an undersized bun to create the effect that the meat is humongous.

Corn is everywhere here, and rightfully so. Sweet corn is so prevalent it's part of Iowans' diets. In fact, with numerous corn festivals, one might say it's a part of their lives.

Kansas is known as the Wheat State for producing the most wheat in the country. And what does wheat go best in? Bread. And there's nothing like some great bread with dinner.

Invented in 1926, the hot brown is an open-faced turkey sandwich on toast with gravy or Mornay sauce, tomato halves and bacon. Yum.

Could have gone in a number of directions here: gumbo, po'boys, beignets or even shrimp. But, the crawfish is so darn tasty. Not to mention, going through the process after cooking them of snapping the head off, pinching the tail and sucking out the juices and meat.

Lobster tails, lobster mac and cheese, lobster rolls…anything you can make with lobster, they have it here. In abundance.

Oh. My. Goodness. Now, you can go crabbing in most any waters but there's something about a Maryland crab cake with that Old Bay seasoning. Not to mention the Blue Crabs, steamed crabs and so much more.

Chowdah!! Fresh clams, salt pork, potatoes, light cream and a homemade fish stock. You can try to make it yourself, but it won't be like taking a trip to Cape Cod and ordering it.

From the deep red that you're familiar with to these blushing cherries, Michigan is arguably the tastiest producer of this sweet treat.

It's a cheeseburger. But instead of putting the cheese on top and melting it, like the majority of America does, the cheese is actually baked inside the ground beef. And the best place to get one is Matt's in Minneapolis.

Southern style. French style. With gravy. Without gravy. Doesn't matter. Mississippi is the master of the biscuit.

Oh, there are plenty of dishes that you can barbecue in Missouri. They could barbecue a pencil here and it would taste good. But go to any joint in Kansas City-Joe's, Q39, Arthur Bryant's-and savor the guilty pleasure that is barbecued ribs.

"Montana's purple gem." Meet the huckleberry, long distance cousin twice removed of the blueberry. The huckleberry is much more tart, however, and the folks in Montana use it everything from pies to jam and muffins.

Simply put, if you're the type of meat-and-potatoes eater, this is your place. Enjoy.

Nevada, home to the 2 a.m. steak dinner, has some of the best buffets in the world. Low end, high end, middle of the road, Las Vegas and Reno have it all.

These little round pieces of heaven aren't just for breakfast anymore. It's a snack, it's a dessert, it's a late-night munchie, it's a nibble while gossiping.

Especially on a sandwich. Definitely on a sandwich. C'mon, you never saw these things eaten at Satriales on 'The Sopranos?'

The chile is actually the official state vegetable and it is used in every possible way in kitchens throughout New Mexico. And when we say every possible way, we mean breakfast eggs, burgers, pizzas and more.

There's just something about a New York City bagel. Slightly crunchy on the outside, doughy on the inside and smothered with cream cheese.

Pulled pork sliders and sandwiches are a state treasure, made with some of the best vinegar-based barbecue sauce in the world.

A hamburger is a hamburger. Same thing with a cheeseburger. You can dress it up all you want, but for a completely different taste, try a bison burger.

Spiced meat-based sauce, beans, onions, finely shredded cheese and, your choice, hot sauce. This is a staple made famous by Skyline Chili in Cincinnati. Eat it on its own, put it on a hot dog, whatever. Just eat.

Sliced steak, pounded out nice and thin, dipped in batter and deep fried. And smothered in any number of different gravy recipes. Yum.

An Oregon specialty. The marionberry is a mix of two different kinds of blackberries that was introduced to the state in the 1950s. This is true provincial food, since the marionberry is fragile and does not ship well.

Without a doubt, it's the cheesesteak. The Philly cheesesteak to be exact. And to be even more precise, it's either a Philly cheesesteak from Pat's or Geno's in Philadelphia.

Not coffee and milk. Coffee milk. A Rhode Island specialty, coffee milk was named the state's official drink in 1993. It's made with coffee syrup and milk, almost like a milkshake.

To paraphrase Dolly Parton in the film 'Steel Magnolias,' sweet tea is the house wine of the south. That's ubiquitous it is in South Carolina, but also how good it is.

Lefse is flat potato bread served with butter and, for some, a little helping of sugar. Lefse is credited to the Norwegians, who used a wooden rolling pin, a turning stick and the lefse grill-all of which remains to this day.

Think fried chicken with a big-time kick. The chicken is smothered with a cayenne pepper-based paste that gives it a reddish tinge, and to say it's hot and spicy would be an understatement.

A genre completely unto itself. Texans have incorporated Mexican food into just about everything-like chili con carne-and it swept the nation a long time ago.

When ordering French fries in Utah, be sure to also order a side of fry sauce. Here's a hint, though-don't expect anything fancy or elaborate. Fry sauce is a mixture of ketchup and mayonnaise, lemon juice, eggs and a couple of ingredients that vary by the maker. And the folks in Utah can't get enough.

In Vermont, maple syrup isn't just for waffles and pancakes. Vermonters use it on or in everything, including as an ice cream flavor. In fact, diehard residents of the state enjoy it as 'Sugar on Snow'-literally, maple syrup drizzled on snow. Yes, real, actual snow.

To be specific, a Smithfield ham from Smithfield, Virginia. Drizzle a little maple syrup over it, push in some peppercorns and you've got yourself a terrific entrée.

There were so many to choose from here-salmon, of course; apples, for sure. But a little shop called Starbucks opened in Seattle in 1971 and, while slowly spreading from west to east, revolutionized how we drink coffee in this country.

Yes, there are Italian communities in West Virginia. In fact, they helped bring the pepperoni roll to the state and make it, without question, the state's signature dish. Not bad for something as simple as pepperoni and cheese stuffed into some nice doughy bread.

They wear replica wedges of cheese on their heads at Green Bay Packers games. What else was the signature food of Wisconsin going to be? Try the fried cheese curds; thank us later.

Bison jerky, beef jerky, turkey jerky, buffalo jerky...Wyoming has it all. Pop it in your mouth, chew forever and enjoy.