I don’t mind the parts is parts stuff so much as long as it is sourced well. It’s efficient and respectful use of a butchered animal to use as much of the animal as possible. That’s where the best charcuterie comes from. A well crafted mortadella, for example, is amazing.
Another person who would love a Vernor’s hookup (except I do think the formula has changed for the bland).
Is Dr. Brown’s Celery Root Soda regional? I don’t remember seeing it more than 100 miles or so from New York.
In the linguica department: kale soup (with linguica). I never heard of kale before living a while in Massachusetts. Now of course kale is everywhere, but usually not boiled into submission with a bunch of fatty sausage.
@doschicos (and others) is right: Practically no one in Philadelphia eats cheesesteaks, and if they do it’s never with CheezWhiz (ycch). Maybe 14-year-olds. The true regional sandwich is roast pork au jus with sharp provolone and broccoli rabe on an Italian roll.
The Amish are snout-to-tail processors, so in addition to scrapple they have all sorts of sketchy quasi-sausages to use up parts of pigs you don’t want to recognize in any form.
@JHS I love Caldo Verde. Pretty easy to make, too. The portuguese were into Kale long before it became trendy. 
What region are you in re: Vernor’s? Did you look online at your area WalMarts?
DH would eat the sketchy parts to annoy me.
I think fried bologna is a take on fried Leberkase, which I did like.
Don’t ask, certainly don’t tell me.
Yes to Chicago Hot Dogs, pasties from Milwaukee, San Francisco sourdough bread, spiedies (basically meat chunks marinated in olive oil, vinegar, garlic, lemon juice, mint and other herbs) from Binghamton, jambalaya in New Orleans, and Hawaiian shave ice. Although I like the blue crabs out of Maryland, I had to eat about 50 of them to get one Dungeness crab worth of meat.
I never really liked the salty-stale combination of the rolls for beef on weck. Ditto the bland fat content of biscuits and gravy in the south. The vinegar-heavy Carolina barbecue is not as good as the dense molasses based ones.
Scrapple is a testament to people who will eat anything if it is sliced thin, fried, and hidden under other flavors. It’s gag-reflex bad on its own.
@deb22: Did it have chopped dill or sweet pickle in it? I believe my grandma used to make that a lot but none of us kids would eat it.
We also used to have goulash made with ground hamburger and canned tomatoes mixed with elbow noodles. I didn’t like that either. Or Sloppy Joes. Don’t know if those are regional, though.
All this talk about bologna. Haven’t had it since I was a kid and don’t miss it a bit. Had to eat it nearly every day for lunch. It must have been cheaper than turkey and roast beef b/c I don’t remember ever eating those as cold cuts sandwiches. I’d only eat turkey and roast beef sandwiches when we had leftover meat from dinner.
I do recall having a babysitter who would make us lunch with a slice of white bread, bologna and then American cheese on top. She’d then put it under the broiler and when the sides of bologna curled up and the cheese melted it was done. I actually liked it. Gagging thinking about it now.
I remember frying bologna. If you cut it with the spatula, you could have more of it on contact with the hot pan and got more of the fat/grease out. I liked fried bologna sandwiches back in the day. It was a rare treat. It sure was better than scrambled eggs with shell fragments–yeech!
That concoction deb speaks of was always known as “sandwich spread” at the deli - that didn’t even want to name what was in it!!
My mom bought that all the time, why? On white bread of course.
And of course, the goulash @ChoatieMom.
I want to add that, while I love the idea of poutine, I pretty much dislike every version of it I’ve tried, high and low. And I am not a man who dislikes many forms of food, trust me.
Cincinnati chili, too. All that black pepper, and spaghetti. Yick.
Boiled peanuts in the south. I know many people like us that have relocated here from the north and none of us get the appeal.
H did mention that ring of bologna was just the right size to fit on a Ritz cracker. 
I have never had fried bologna. (On the other hand, I have also never had green bean casserole, or even heard of it until recent years.)
They have a thing in Maine they call “chop suey” that is not even faintly Chinese. Sounds like the casserole called “goulash” above: elbow macaroni or the like with ground beef and tomato and–hopefully–some kind of spices/herbs, sauteed onions, and cheese, baked. When I was a child, we had a family friend, George Griffin, who had been a well-known professional singer back when, and at that time was a very prominent voice coach. His students and friends included people like Richard Chamberlain, Shirley MacLaine, Julie Newmar, Jean Stapleton and others. He was the vocal coach or something of the original cast of The Fantasticks. His culinary specialty was something he and my mother called “George’s Slop.” Pretty much the same as Maine chop suey, but his was always better. This is what he served to all of the stars of stage and screen who came out to CT to visit him on the weekends. He was a charming, expansive Texan. Wonderful guy. He thought our very “normal” family was the bomb. 
Slumgullion usually also has ground beef, onions, tomato , etc.
@JHS I live in Philly and people absolutely eat cheesteaks and eat it with wiz. Though I do agree that a roast pork with provolone and rabe is delicious ( it is one of our dished from Super Bowl Sunday)
I like standard poutine-- it’s french fries, how could I dislike it-- but the best I ever had was made with duck gravy, duck meat and goat cheese. My buddy and I were bike touring and ended up in a pub in Ladysmith, on Vancouver Island. We were looking at the menu and had chosen our entrees, substantial ones, when I noticed the Duck Poutine on the menu.
“Heart attack on a plate,” I said.
“We should get it!” he replied. So we did. Oh my goodness it was delicious. I may need to go back to Ladysmith just to have it again.
Surprised to see people wondering if things like fudge, sloppy joes , etc. are regional. Versions of
those kinds of things seem pretty standard in most places , but maybe I am mistaken.
My fav poutine was from a top restaurant and included cheese curds (standard) and deep fried shredded brussel sprouts. Amazing. It’s one of those dishes you need dolled up, imo.
And if you complain about white/biscuit gravy tasting plain, it just wasn’t made right.
American Chop Suey is everywhere. In Germany, they called it Greek Pasta or somesuch. When the kids were little, I used shell pasta and called it beach chop suey.
“I love sopapillas in New Mexico, dripping with honey.”
Amen! I lived in northern New Mexico for two years when I was 11-12 years old, and I loved the sopapillas. They make them better there than anywhere else. Mexican restaurants outside the southwest seldom serve them. The few times I’ve seen sopapillas on the menu here in San Diego, they’ve always turned out to be disappointing lumps of leaden, greasy, doughy fried bread - nothing like the light and fluffy hollow bread puffs of my youth.
Perhaps the best regional dish from San Diego is the fish taco. Absolutely delicious with white sauce. For decades they were strictly a San Diego thing. You couldn’t even find them in 100 miles away in LA much less in places farther away. But now they are slowly spreading to other parts of the country, but the farther away you get from San Diego the worse they get.
Fish tacos are delish in coastal MA and RI. After all, lots of fresh fish here.