Ask Lemmy

I'm Belgian so only one answer is allowed

Belgian fries with mayonnaise and Flemish stew

Northwest US: smoked salmon with a side of berries. Sockeye with little or no sugar added is the best IMO. The berries should be native varieties if you want to try for authenticity, though the invasive blackberries are really tasty, too.

Sauerbraten.

A few kg of meat, traditionally (in the rhine-area) from horse, nowadays more beef, marinated for 1+ month in a few litres of wine and vinegar, with some vegetables. Slowly cooked so it disintegrates on your fork.

merjimek chorbasy - is a lentil soup, I think it's originally turkish. nohutli et - lamb stew with chickpeas. yantyq - pie with minced lamb fried in a pan without fat. I'm originally from Crimea, Ukraine.

German here. I don't know if its reaally local, but mine would be a family dish called "Holzfällerpfanne", the "lumberjack skillet". It's made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).

So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!

Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.

From approximately the french Alps: Ravioles du Dauphiné or Tartiflette

• https://en.m.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9
• https://en.m.wikipedia.org/wiki/Tartiflette

Do you mean local like within my own city or regionally/by country?

Countrywide: Hotdogs are the first thing I think of when I think "American food."

Statewide (California): The sour dough bread bowls at the San Francisco wharf are amazing as fuck.

In my city: The best thing here are taco trucks. There's even a whole dedicated parking area for a bunch of them to gather downtown called "Grub Hubs."

Norwegian, here. Lutefisk is incredible if done right, but it's easy to fuck up severely. So if someone were to try and cook something based on my recommendation, I'd suggest Fårikål or Pinnekjøtt instead, as they're both incredibly easy to make and quite tasty.

Finland: only had it a couple of times 'cause it's expensive, and takes long and is tedious to make, but loimulohi (fire salmon). It's salmon nailed to a plank and then heated up by an open fire. Very tasty.

Pretty much any big enough fish can be made like that, but I've only had salmon.

As an Australian, I'm going to say Pavlova because it's the only thing that comes to mind when I think of favourite foods

I call bullshit on new zealand's claim with their so called unnamed chef that probably didn't even exist

Philly area

Yes cheesesteak, hoagie, soft pretzels.

But I believe strongly that a roast pork Italiano sandwich loaded up with sharp provolone, roasted long hots, and broccoli rabe is the best Philly sandwich.

Go a little out into the suburbs around Norristown, and you'll also find the "Zep" a sort of pared-down hoagie, one kind of meat, cheese, oil and spices, tomatoes, and plenty of onions.

I'm not going to wade into the minefield of which sandwich shops are best except to say Pat's and Geno's are garbage, but maybe worth it for the experience if you're a tourist. Avoid anywhere that advertises as a "Philly Cheesesteak" look for cheesesteak, steak sandwiches, or even just steaks. For a Zep I don't think it's controversial to say Lou's ro Eve's are the places to go.

Tomato pie- close relative of pizza, thick sort of focaccia-like crust, square, thick tomato sauce, dusting of Parmesan cheese, served cold. Staple of many parties here.

Also in the suburbs - Franzones pizza, Bridgeport is the original location, but the original owner sold it to a relative and opened the one in Plymouth/Conshy location and another in Manayunk. You're going to either love or hate the pizza, thin crust, very sweet sauce in a spiral on top of the cheese. There's a few imitators out there but Franzones is the original.

This is the right time of year for them so "Irish Potato" candies. Sweet cream cheese and shredded coconut, rolled in cinnamon. Nothing Irish about them but they kind of look like potatoes.

Zitners Easter eggs- chocolate candies with various fillings.

Goldenbergs Peanut Chews- chewy molasses candy with peanuts covered in chocolate

Mallow Cups- like a Reese's cup but full of marshmallow and coconut instead of peanut butter

Scrapple - don't ask what's in it, just eat it.

Pork roll (kind of a jersey thing, but ubiquitous in Philly too) it's basically round spam

Pepperpot soup- this is old Philly food, like revolutionary war Philly, it's damn hard to find these days but every few years some local restaurant gets the idea to recreate it. It's a hearty, slightly spicy beef and trip soup. There's some Caribbean pepper pot soups that are kind of similar.

Grünkohl!

in Guatemala, the spicy rice tamales are probably my favorite thing here.

but today I'm getting the chipilin tamales, which have little leaves mixed into the dough and are also real good.

I've lived all over the U.S., so here are some of my favorites:

Texas:

• Beef barbecue. The classic is beef brisket, but a lot of places have great beef rib, too.
• Tex Mex: fajitas hit the spot every time.
• Breakfast tacos, especially with leftover smoked brisket from the day before, or some other smoked meat like smoked sausage. Undeniably Texas, undeniably delicious.

Louisiana:

• Boiled crawfish, with red potatoes and corn and andouille sausage. Some people overcook their potatoes and corn, but even then there's still a charm to it. But the whole experience of a crawfish boil is everything great about food culture: socializing around a big table, making a big mess, teaching kids and newbies how do engage in that task of peeling crawfish. The Vietnamese riffs on these traditions are also great, and Viet-Cajun is a great genre of food in general, too.

The American South in general:

• American Southern style fried chicken. It's just great.
• Pecan pie. Easily my favorite American dessert.

Southern California:

• Burritos. Something about the fresh made flour tortillas in Southern California are just better than everywhere else in the U.S. So a good burrito provides flavor from the fillings, and also flavor from the wrap itself, in a way that all the parts just complement each other.
• Ensenada style fish tacos (yes, I know this originates south of the border but it is "local" to the general region). There's just something refreshing about fish tacos with a crunchy cabbage slaw, fresh lime juice, a crema-based sauce, eaten outdoors. Can't beat it.

New York:

• Bodega style breakfast sandwich. The basic concept is universal across the U.S. (egg, a breakfast meat like sausage or bacon, and cheese on some kind of roll, bun, or even bagel, griddled with generous amounts of butter), but something about the New York bodegas just make these taste better when you're on the go.

Chicago:

• Deep dish pizza. Looks kinda dumb, but it's delicious.
• Chicago style, "dragged through the garden" hot dogs. Every component makes this ensemble great.
• Italian beef sandwiches. I don't know why these aren't more popular outside of Chicago. Get it dipped, get a little messy with it.

Sarmale

Mission style burritos are tasty.

I also like California style pizza so long as the toppings aren’t too weird.

Palt. Potato dumping filled with meat.

https://en.m.wikipedia.org/wiki/Palt

🇨🇦 I feel like I’m supposed to say poutine but honestly…

Beef patty in coco bread! It definitely didn’t originate here but it’s a pretty common street food besides bratwursts.

Now for a truly local pick, Beavertails! It’s like a big flattened donut you can put anything on, ranging from simple cinnamon and lemon, candy, or something savoury like cheese.

Chicken Rice - Singapore

A semi local but a "screamer" is pretty great, it's a slush or slerpy with soft serve icecream on top or mixed in and probably the best answer to the flavourless ice you get at the bottom of the cup

Rootbeer is of course a great slush flavour for this

Stamppot. I’m from the Netherlands and I really love stamppot.

It’s basically boiled veggies (usually a type of kale, but it can also be made with endive or carrots (but then it’s called hutspot) and potatoes mashed together. Add a smoked sausage and some gravy over it. delicious!

But it’s best when it’s winter and it’s really cold outside and when you make it, the windows steam up. Then it’s really gezellig

The Seattle Dog.

Basically, a hot dog with cream cheese and sauteed onions.

Its not as common as it once was, afaik you can only get it from street vendors in a few spots, or maybe way overpay for one at a restaurant or two.

... It is from Seattle, Washington State, USA.

Switzerland: Fondue!

Furikake shrimp chips.

Ghormeh Sabzi - or The story of how my SO got me by my belly. Iranian stew mandatorily served with rice crowned with it's Tadigh crust.

Burritos. Like most burritos.

Pepperoni rolls from West Virginia, and it's not even close. Simple and easy to make, last unrefrigerated, and I can eat about 40 of em if I'm not careful.

Indian with a sweet tooth here. My vote goes to Halwa. It is a broad category of sweet dishes that can be made using different ingredients and each one of them are delicious in their own ways. They range from quick ones made of whole wheat flour, samolina or gram flour to tedious carrot and dry fruit ones. A bowl of home made Halwa is the very definition of comfort food for me.

Boston baked beans. To my taste, good ones are cooked low and slow so that the beans almost start melting together, and they should be both sweet and tangy.

Czechia and it's a tie between goulash (the Czech variety, not the Hungarian one) and Vepřo knedlo zelo.

Chicago, rosattis pizza

From central Mexico, my favorite is huaxmole (or guaxmole, "mole de huaje"): pork with a sauce made of guaje (Leucaena leucocephala) seeds, green chiles and, sometimes, husk tomatoes. Other recipes use goat meat, red chiles and can be more like a soup.

South London, UK: doner meat and chips. Optional lettuce, onions and burger sauce.

Bagna cauda, from Piemonte Piedmont north Italy

Delicious in winter, a cream made with a lot of garlic e anchovies, eat warm with vegetables or meat

Green Chiliburger

It's just a cheeseburger with some good local new mexico green chili in it.

yum