I love pork tenderloin and pickled eggs! Not necessarily together, mind you. When we lived in Columbus, we’d go to Plank’s Beer Garten for fried bologna sandwiches. Delicious. Mind you, the beer didn’t hurt either.
One more comment about Vernors. One of the best ways to enjoy it is in a “Boston Cooler,” which is a big scoop of (Stroh’s) vanilla ice cream in a big glass of Vernors on a hot summer day. \So, imagine my surprise when we first moved to Boston and I causally ordered one only to find out no one there ever heard of a “Boston Cooler” or Vernors. Anyone know where the BC name came from?
Like @Bromfield2, I always brought some back with me, and family knew to always bring some with them when visiting. Many people I shared it with in MA would wrinkle their noses at the strong, peppery taste of the ginger. Most didn’t like it. @Consolation: Either my taste buds are shot or you are correct. The Vernors we drink today does not seem as peppery.
When I visited my Detroit-native but west coast transplant family, they demanded I bring Faygo.
Other than root beer, I never have liked Faygo 
Re: Vernors taste, yes I’ve heard this too. Because of Vernors, I had no idea what “ginger ale” was until I was an embarrassingly old age lol
I absolutely think Vernors isn’t the same. Not as much carbonation and the taste isn’t as strong as it used to be
If someone figures out the secret of Ted Drewes and opens up a clone in California, I would be extremely happy.
I love to try regional specialties. I like most of them, though I prefer provolone on my Philly steak rather than cheez wiz.
From Chicago: the Italian beef sandwich, which MUST be dipped (they immerse the whole sandwich, on an Italian roll, in the hot, garlicky juice from the meat). Embrace the dripping. It’s so good.
I was unimpressed with the Iowa roadside loose meat sandwich. It’s basically burger meat fried in little bits instead of a patty. Tastes like any other griddle patty, but it falls apart. Why?
Now, the pork tenderloin sandwich in Iowa…THAT is worth the calories!
I like Vernors. I have been able to find it when I visit family in Pittsburgh.
I also usually either get or bring back Tom Tucker Mint Ginger ale when I am in Pittsburgh. I also like to have Isaly’s chipped ham sandwiches or barbecues with their barbecue sauce.
Isaly’s - my dad loved that chipped ham! My great-grandmother would bring it every time she came to visit.
Necco Wafers-son brought them back from his Boston college tour and I thought they were fine-reminded me of sour tarts but more high end. Took a few packages of them to work and some of my coworkers thought they tasted like Tums…
Mike’s Pastry was good stuff. The cannolis were as advertised.
Not regional so much as cultural, but traditionally Jewish foods I hate so much that one of my aunts used to say I was adopted and that I can’t imagine anyone else could love, but I have seen plenty of people eating them -
Pickled herring
borscht
whitefish, both whole with the beady eyes or in a salad
Things I can tolerate once in awhile -
Chopped liver
This thread is really interesting. I haven’t heard of most of these foods.
My H likes Necco wafers, I think Tums taste better.
Necco wafers make the best roof tiles on gingerbread houses.
One side of my family is from the midwest so, although a New Englander, I love Vernor’s and do have a local New England source for the occasional fix.
I don’t get the Mike’s Pastry love. If you want a good cannoli, go to Modern Pastry in the North End.
My H likes Necco wafers too. I get them for him at my local Dollar Tree in Virginia.
I love Necco wafers but they are getting harder and harder to find. I didn’t realize they were regional.
I love trying regional foods in my travels so +1 to Cincinnati chili, beef on weck, sopapillas (AZ is much better than TX), , paczki, kolaches and pierogi (part of my East European, Midwest roots), pork tenderloin sandwiches, conch fritters, Maryland crabs (eating them by the bushel on a butcher paper lined picnic table is part of the fun and brings back college roadtrip memories).
I don’t get the Chick-fil-a hype.
Haven’t been brave enough to try scrapple (so gray looking!) yet but I’m going to make a point to do so next time I’m in Philly.
In New Mexico, anything made with green chile–even King Ranch casserole. I can’t go visit my children or SIL’s family without bringing a stryofoam cooler filled with frozen green chile.
BTW, what’s with you Arizonans and Californians who insist on putting cream cheese, or even worse crab meat, inside your chiles relleños? Yuck.
I grew up outside Philly and love me some Philly cheesesteaks. Whenever I visit my brother the first thing I do is make him take out for one. I also grew up eating scrapple (with ketchup) and Amish chicken pot pie (the one with the square noodles) when I lived back East. But I can live without those…
When I lived in the midwest–and DH’s relatives all lived on farms nearby–they used to serve up heaping platters of deep fried hog nuts (pig testicles) every 4th of July. Tastes just like liver.
+1 to Maryland crabs, pierogi, beef on weck, pork tenderloin sandwiches, conch fritters.
@WayOutWestMom , yum on the green chile!
D1 recently introduced me to New Haven style pizza that has all sorts of odd toppings. I could deal with most of them–including the one topped with littleneck clams in the shells, but I had a really tough time with one of her faves-- BAR pizza topped with mashed potatoes (minus the bacon because she & her hubby are vegetarians)
[New Haven Mashed Potato Pizza](This Mashed Potato Pizza Is New Haven’s Secret Handshake | Saveur)
The Philly roast pork with rabe sandwich is much better than cheesesteak IMO.
I think all of these foods are delicious. And I’m not even Jewish.
On the other hand, I’ve lived in Maryland for almost 20 years, and I still don’t like crab cakes.
Any St. Louisians want to chime in on St. Louis style pizza? I haven’t tried one of those yet and son hasn’t given any recommendations.