The Strange Food Rules To Follow In Every State

When you think of food, there’s a good chance most of us know what to do, right? Sure, there are some times that we might not have eaten something before, but is there really a right and wrong way to do it? It turns out there could be, depending on where you are in the US.

In fact, the strange food rules to follow in every state are more than just traditions that you might not have heard of. Sometimes, you might get more than just a strange look from the locals if you end up doing the wrong thing.

Alabama: Don’t eat oysters here unless the name of the month contains an “R”

Love them or hate them, oysters are something those living in states along the Gulf Coast typically can’t get enough of, but you might want to think twice before you order a plate or two in Alabama. Why? Here, you only want to get your hands on some oysters if the month contains an “R.”

Aka, you want to avoid the summer months - May, June, July, and August. It turns out the rule goes back to the days before refrigerators were a big thing, so keeping oysters fresh and safe wasn’t as easy as it is today. As a result, those living in Alabama have had it ingrained into them to avoid summertime oysters.

Alaska: Catching and eating pollock just won’t do when salmon is available

When you think of Alaska, what meal comes to mind? For many, that’s the idea of some fresh Alaskan salmon - and it turns out this fish might be more hailed than those outside of the state realize. That’s right; when fishing in Alaska, catching anything other than salmon or halibut typically won’t do, especially if someone catches pollock.

Some locals say that pollock is considered to be a garbage fish and should be thrown back, with some even throwing true cod and rockfish back into the water as they want nothing but salmon or halibut. The state is famous for the fish, but they could be missing out on some equally delicious meals.

Arizona: Real hot dogs are wrapped in bacon and covered in all kinds of toppings

It might be one of the most delicious meals served in Arizona, but those outside the Southwest often have little idea about the Sonoran hot dog. Sure, there are all kinds of condiments and toppings we can enjoy in our bun, but why settle for less when you can have a true hot dog as far as Arizona is concerned?

The hot dog comes from the Mexican state of Sonora, where the sausage is wrapped in bacon before it's served inside a bolillo-style bun and covered in an assortment of toppings, including canned mushrooms, onion, chopped tomatoes, beans, avocado puree, yellow mustard, and mayonnaise. Yes, the Sonoran hot dog is a real flavor explosion for food lovers.

Arkansas: Ditch the traditional gravy and opt for biscuits and chocolate gravy instead

Southern cuisine is something that’s no longer reserved for the Southern states. Thankfully, now the rest of the US has finally learned how delicious these meals can be, it’s starting to crop up everywhere else. However, you might not find one dish from Arkansas everywhere else just yet, but they might be missing out on an unexpected combination.

While the rest of the South is grabbing the biscuit and gravy combination, Arkansas has something sweeter in mind: biscuits and chocolate gravy. The idea is simple. All you need are those delicious flaky biscuits, but instead of using traditional sauce, mix up some chocolate gravy and absolutely smother your dish in the sweet stuff for something different.

California: You might want to think twice before asking for lettuce in your burrito

When it comes to the land where anything seems to go with food, you’ll often find just about anything and everything on offer in California. After all, the state tends to be the place people think of when they picture all the food health trends, strange flavors, and getting just about any kind of meal delivered straight to your door.

However, if you’re in California - particularly in the southern half of the state - you might want to think twice before you ask for lettuce in your burritos. Of course, this is more prominent in heavily Latino-inspired areas of the state, as lettuce isn’t typically served in burritos, and people aren’t ready to add a soggy mess to their meal.

Colorado: Be prepared for Mexican food to come smothered in green or red chili sauce

Just because Mexican cuisine comes from, you guessed it, Mexico doesn’t mean the rest of the world is yet to catch up. There are plenty of reasons that people have fallen for Mexican food, with Colorado taking a lot of pride in the dishes it has to offer. However, it might be different from what so many are used to.

If you order a plate of anything Mexican-inspired in the state, be prepared to see the dish absolutely smothered in red or green chili sauce. It might seem like a whole host of spices and flavors for those from outside of the state, but for people living in Colorado, it appears that Mexican food isn’t complete without it.

Connecticut: Forget pizza as it’s all about apizza and warm lobster rolls here

Chicago pizza. New York pizza. It’s a fight that will likely continue until the end of time, but what about New Haven pizza, or more specifically, apizza? No, you didn’t read that incorrectly - that’s really how it’s said. Pronounced “abeets,” this pizza is a thin crust that’s typically cooked in a coal-fired brick oven for a distinctly smokey flavor.

The dough for this pizza is also incredibly wet, meaning it needs a long fermentation process as this dough is almost impossible to knead. Still, that’s not the only thing to consider during a  trip to Connecticut. Want some lobster rolls? Expect them to be warm and covered in butter, not cold and smothered with mayonnaise.

Delaware: The state has its own take on dumplings, and they aren’t just flat noodles

It can be easy to look at one food and assume it’s something else, but you might want to think twice before you do that in Delaware, especially when it comes to slippery dumplings. Typically, the dish is served with chicken and dumplings, but it’s the latter that’s confused so many people visiting from out of state.

Sure, they might look like big, flat noodles, but that is far from the case, and you might want to avoid calling Delaware’s take on dumplings that if you want to avoid any problems. The other thing Delaware wants you to know? That scrapple breakfast - you know, the one made of pig parts - was made by them, not Pennsylvania.

Florida: Don’t ever ask for lettuce and tomato in your Cuban sandwich while in the state

There are so many different types of sandwiches on the market. How else have restaurants made entire businesses out of the meal? Still, there’s one that’s often more popular across Florida than any other flavor: the Cuban sandwich. After all, the meal was inspired by Cuban immigrants landing in the state and is still just as delicious and beloved today.

Traditionally, a Cuban sandwich features layers of different flavors of pork, dill pickles, Swiss cheese, and mustard. Of course, all of this is then heated and pressed, resulting in something that’s truly out of this world. Want to make yourself unwelcome in Florida for the rest of your life? Ask for lettuce and tomato in your Cuban sandwich.

Georgia: Stick to buying peaches during peach season across the state

There is a reason Justin Bieber sings about getting his peaches out in Georgia - the state knows more than a thing or two about making the most delicious version of the fruit. It turns out that people living in the state also know when to get the best peaches to get the most flavor from every bite.

That means avoiding peaches outside of peach season. As a quick guide, that’s typically from the 4th of July until Labor Day, meaning you have just a couple of months to enjoy this sweet treat. Thankfully, there’s no shortage of places to do just that, as peaches are sold by the crate across Georgia during this time.

Indiana: A pork tenderloin needs to be at least double the size of a bun to be authentic

While pork tenderloins might come in all shapes and sizes across the rest of the US, there’s only one size that will do in Indiana: big. The idea of the dish itself is the same as you will find across most other states. It all starts with a cut of pork that’s pounded into a thin layer.

From there, it’s covered in breadcrumbs and fried, but it’s the size of the pork tenderloin you need to consider when you’re in Indiana. Here, if it’s not battered by hand and at least double the size of your bread bun, you’re not getting a genuine pork tenderloin. It really is just that simple in Indiana.

Hawaii: Macaroni salad and rice both need to be served on the side of a plate lunch

Hawaiian food is unlike anything else you’re likely to find across the rest of the US, with a plate lunch a hugely popular option for so many people. That’s especially true when it comes to something quick, easy, and comforting, but don’t be tempted to mix it all together - or expect it to come that way if you order one.

While you can get creative with what kind of entrée comes with a plate lunch, there are certain things that are a given. That includes a scoop of macaroni salad and at least a scoop or two of rice. The twist? Both of these need to be served on the side before deciding if you want it covered in gravy.

Idaho: An ice cream potato doesn’t actually contain any real potatoes

Some strange food rules across the States are pretty simple. Others? It feels like they’re there to trip us up. An ice cream potato is one on the list. To people living in Idaho, it might be obvious what it means, but to others, they might be confused as to why someone’s smothering a baked potato in ice cream.

Plot twist: they’re not. It might have potato in the name, but an ice cream potato doesn’t involve mixing sweet and savory. Instead, it’s vanilla ice cream that’s shaped like a potato before it’s covered in cocoa powder to look like crispy potato skin. Top it with chocolate shavings and whipped cream, and you’re onto a winner.

Illinois: Don’t even think about adding ketchup to your hot dog while in the state

While some states have their own strange rules about what to put on hot dogs, it’s all about what not to put on a hot dog when it comes to Illinois. In fact, it’s something Kraft Heinz learned the hard way in 2017 after the companies merged two years earlier. That’s because an Illinois hot dog should never have ketchup.

That’s right; hot dogs here should be topped with onions, green relish, mustard, pickle, tomato, and celery salt - none of that red sauce. When Heinz tried to launch its new Chicago Dog Sauce in honor of National Hot Dog Day in 2017, it didn’t take the people of Illinois long to realize it was really their nemesis in disguise.

Iowa: Forget about the grocery store and head to roadside stands for the best sweet corn

If there’s a place that knows a thing or two about corn, it’s Iowa. Did you know the state averagely makes more corn than most other countries? It’s something the Iowa Corn Growers Association is proud to announce. Still, less than 1% of corn here is sweet corn, with most of it field corn used for food, feed, and fuel.

Just because sweet corn makes up just a fraction of the corn on offer in Iowa, there is still a way to ensure you’re getting the best of the best. For that, you want to avoid the grocery store at all costs. Instead, you want to check out those roadside stands across the state to get the best-tasting corn.

Kansas: There are rules to follow to make traditional bierocks, including no cheese

The US is a relatively young country in comparison to other parts of the world. It’s also seen a host of immigrants make their way to the nation throughout the years, with plenty of Eastern European people landing in Kansas throughout the 19th century. Once here, wives wanted a way to keep their husbands happy at work.

That’s where the bierock came in, aka dough balls stuffed with onion, meat, and cabbage. Still, there are some rules to make a traditional bierock. For one, you want to avoid adding cheese to the meal. You also need to make sure they are indeed balls and not squares, or you’ll be eating a runza instead.

Kentucky: There is only one place to get an authentic Hot Brown sandwich in the state

When you think of cuisine in Kentucky, there might be one meal that comes to mind, but we're not here to talk about Kentucky fried chicken. Oh no, there's something else that's so famous across the state - but you could be doing it all wrong if you're not eating at the Brown Hotel in Louisville.

The Hot Brown is a type of open-face sandwich that's filled with bacon, turkey, and tomato before it's covered in Mornay sauce. Even though plenty of restaurants, food stalls, and diners have tried to recreate the sandwich, you will only get an authentic Hot Brown at the Brown Hotel, which invented the dish in 1926.

Louisiana: Never add tomatoes to a bowl of Cajun gumbo

If you head down to the South, you’re sure to be in for some hearty and delicious meals that you’re not going to find anywhere else across the US. That includes a bowl of Cajun gumbo. The dish is incredibly popular across Louisiana, but there is a big difference between Cajun gumbo and other variations of the meal.

While Creole gumbo comes with shellfish and tomatoes, the latter is noticeably missing from Cajun gumbo. It might sound small, but it can be a big thing for authentic cooks in the state. Cajun gumbo also tends to come with chicken, but it’s not uncommon to see things like sausage and ham in both versions of the meal.

Maine: Lobster rolls are served cold and covered in mayo when you head to New England

New England and lobster go hand in hand. Did you know that Maine is also the largest producer of lobster in the US? That’s why they know a thing or two about how to serve lobster, but it seems some are more than upset when it comes to lobster rolls you will find across Maine.

Even though the lobster meat is still cooked, it’s chilled before it’s added to a hot dog bun that’s cut along the top instead of the side and comes with flat edges to make it easier to grill. There’s also no butter in sight with these lobster rolls, as people in Maine smother their lobster rolls with mayonnaise.

Maryland: Don’t forget your Old Bay seasoning when heading out for steamed blue crabs

Let’s face it; there are plenty of companies that have made their name off of a secret set of ingredients blended together to create something delicious. That’s the case for Old Bay, which was invented back in 1939 and sees 18 different spices come together to make a taste unlike anything else you will find on the market.

If you’re in Maryland, you might want to top up on Old Bay seasoning before heading out for some seafood. Blue crabs are the most valuable type of seafood on offer in Maryland, with plenty of locals loving a serving of the stuff. Just be sure to sprinkle over Old Bay seasoning before eating if you want to fit in.

Massachusetts: White clam chowder is the only option for the people of this state

It’s incredible just how many different ways you can prepare the same dish across the US. While something like clam chowder might seem like a pretty standard meal with little variety, the people of New England can tell you that’s not the case. For instance, some areas make it with tomatoes, while others wouldn't dream of using such an ingredient.

One place you definitely won’t find tomatoes in your clam chowder is Massachusetts. Every time you buy this dish here, it’s almost definitely going to be white. There may be the odd rebel amidst the masses, but the consensus in this part of New England is that there’s only one right way to make clam chowder - the Massachusetts way.

Michigan: Ketchup is the last sauce you should be pairing with a Coney dog

Coney Island might be in New York, but that doesn’t mean you won’t find Coney dogs in other parts of the US. In fact, Coney Island restaurants are particularly prominent in Michigan, where this dish is one of the most beloved around. However, you’d best think carefully about what sauce - if any - you slather on your Coney dog.

You’re bound to attract some questionable looks if you put ketchup anywhere near this food. Many people in Michigan don’t understand why anyone would want to use this sauce on a Coney dog. Cover your fries in it, sure, but don’t go tainting the blend of hot dog, meat sauce, mustard, and onions with even a drop of ketchup.

Minnesota: No Juicy Lucy is complete without Kraft singles in the mix

It’s hard to beat a good cheeseburger. Wherever you are in the US, it’s not difficult to get your hands on one of these. However, that doesn’t mean any two cheeseburgers will offer the same taste experience. For instance, if you go to Minnesota, you’ll be treated to a Juicy Lucy, one of the guiltiest pleasures around.

While this messy burger might be a treat for the taste buds, though, that’s only the case if you have the right cheese with it. Some people from Minnesota argue that a Juicy Lucy only works if it contains Kraft singles. No other cheese hits the spot quite like this stuff, and we’d recommend not suggesting otherwise.

Mississippi: Comeback sauce is an excellent accompaniment to many things, not just salad

If you’ve never heard of comeback sauce before, you probably haven’t spent any time in the South. Created in Jackson, Mississippi, it’s a versatile sauce that’s incredibly easy to make. You simply combine some mayonnaise, ketchup, chili sauce, vegetable oil, Worcestershire sauce, Creole mustard, minced onion, ground pepper, and minced garlic, refrigerate it overnight, then it’s ready to serve.

Some people may think this stuff is perfect to have on salads, and they’re not wrong. However, you should never go to Mississippi and claim that it’s a salad dressing. Someone will probably inform you very quickly that this sauce goes great with just about anything. If you don’t believe them, why not test it out and see?

Missouri: Ribs are meant to be grilled, not smoked, in this state

How to cook certain meat is a topic of conversation that can cause a surprising amount of debate. It’s amazing how passionate people get when it comes to things like ribs. If you’re in Missouri, particularly in St. Louis, the chances are that you’re going to be told that the best thing to do is grill the meat.

You may not agree and think that smoking this stuff results in a greater flavor. However, you shouldn’t be prepared for anyone to back down quickly in this argument. The people here have a great fondness for St. Louis-style ribs, which involves seasoning the meat, brushing it with barbecue sauce, and sticking it on the grill.

Montana: Flathead cherries are best sampled as directly from the source as possible

In Montana, you can always tell when summer is starting because the Flathead cherries start appearing. These little treats are grown near Flathead Lake - hence the name - and are one of the greatest exports the state has to offer. The only place that you should ever be getting these cherries, though, is directly from the source.

They aren’t quite the same if they come from the store, so get in a car and find a farm where you can pick them yourself. Alternatively, get your cherries from a nearby roadside stand that will have already done the hard work for you. The fruit will still be just as fresh; you’ll simply save yourself some effort.

Nebraska: Medium rare is apparently the right way to enjoy a steak here

Remember we said that how people like their meat prepared is an argument that can go on for hours? That’s never the case more than when it comes to steak. Unlike certain other meats, such as chicken, steak is something that doesn’t have to be fully cooked for everyone to enjoy. Just ask the locals in Nebraska.

Supposedly, a lot of people in this state prefer their meat to be medium rare. This is where the exterior is firm, but the inside is soft and pink, something that some diners would consider undercooked. While you can get a steak that’s more well-done in Nebraska, don’t be surprised if someone raises an eyebrow at your choice.

Nevada: What good is an appetizer if it’s not a shrimp cocktail?

Las Vegas has a lot to offer people when it comes to food. This is basically the home of the buffet, after all. One dish you tend to see a lot of here is the shrimp cocktail, with many hotels and casinos offering this as an appetizer. That’s just the Nevada way, apparently, and who are we to complain?

Seafood lovers aren’t going to be upset about this dish being the go-to appetizer in this part of the US. Plus, with each establishment doing its own take on a shrimp cocktail, you’re very much spoiled for choice here. Hopefully, you don’t have a seafood allergy; otherwise, you may have trouble enjoying what’s apparently considered an essential dish.

New Hampshire: A drink commonly known as a milkshake is called a frappe here

It’s fascinating how vocabulary can differ so significantly across the United States. What people might call one thing on the East Coast, others may call something completely different on the West Coast. That’s no clearer than when it comes to what people in New England - particularly those in New Hampshire - deem to be a milkshake.

While most Americans would consider a milkshake to be a drink made with milk and ice cream, people in New Hampshire apparently call this a frappe. That’s because the belief in New England is that a milkshake doesn’t include ice cream and is simply a combination of milk and syrup. It’s worth remembering that before ordering a milkshake here.

New Mexico: Tamales here are meant to be unwrapped before you eat them

New Mexico cuisine might be distinct from the dishes you find in Mexico. However, there is plenty of crossover between the two, meaning you can find some excellent Mexican staples in some form in this US state. That includes tamales, a delicious kind of dumpling made of corn masa and filled with all sorts of delicious ingredients.

The New Mexican version is specific to the area, with the outer corn husk being something you unwrap rather than eating. Someone who’s accustomed to tamales from outside of New Mexico might not realize this and consequently eat the whole thing together. While it won’t do you any harm, it’s not the way to eat a tamale in this state.

New Jersey: Italian ice is not a dessert to be mistaken for a snow cone

When you think about it, snow cones are a strange dish. You’re basically just eating ice that’s been flavored with syrup, not that anyone usually has a problem with that. After all, the dish is pretty popular on the West Coast and in Hawaii ever since it was established in Texas more than a century ago.

Something you should know about snow cones, though, is that they’re not the same as Italian ice. This stuff is made with water, sugar, and flavoring that’s added prior to the freezing process. It’s pretty beloved in parts of the northeast, particularly in New Jersey, where mixing up the two icy desserts won’t do you any favors.

New York: Pizza should always be folded, and fresh bagels should never be toasted

Have you ever bought a slice of pizza in New York and marveled at the size? Here, it’s pretty common to buy a slice or two of the stuff rather than an entire pizza simply because it’s so big. The downside? It can be a lot to handle at once. That’s why the folding technique exists.

You can usually tell if someone isn’t from New York because they don’t instinctively know to fold their pizza when they eat it. Something else that can make a person stand out is asking for a fresh bagel to be toasted. New Yorkers argue that it diminishes the taste and doesn’t let you appreciate the different textures of the food.

North Dakota: Can it really be a hotdish if there aren’t tater tots?

If you’ve never heard of a hotdish before, you evidently haven’t spent enough time in parts of the Midwest. It’s quite a popular meal choice in places like Minnesota, Wisconsin, and North Dakota, with each region very passionate about how it should be prepared. One of the recurring opinions about the hotdish is that it should always have tater tots.

This is apparently the case in the Dakotas, with tater tots almost always covering a classic hot dish in North Dakota. What goes in the dish with this ingredient tends to be more up for debate, with diners sometimes willing to try different things for that great taste. The only thing they’ll rarely compromise on is the tater tots.

Ohio: Spaghetti and chili sauce are an unusual combination that works naturally

Should you ever find yourself doing a culinary tour of the United States, there’s one dish that should be at the top of your list in Ohio. That’s Cincinnati chili, which combines spaghetti with a chili sauce and plenty of grated cheese. Your heart may sweat at the sight of all this food together, but your stomach will love it.

Although you might think that putting spaghetti and chili together is a weird mix, this topping is more like a Greek pasta sauce than chili con carne. It’s similar to the kind of sauces that people might put on hot dogs elsewhere in the US. You have to try it at least once before you can judge it.

Oklahoma: It’s rare for a pizza not to come with a ranch dressing dip

What dipping sauce goes best with a pizza is not something that we’d ever openly declare. It all depends on what toppings are on the pizza and what taste preferences people have. Sometimes, ketchup’s the best option; other times, it’s BBQ sauce - who’s to say what’s best? Well, Oklahoma, apparently, judging by several remarks on Reddit.

Apparently, it’s commonplace for any slice of pizza to be accompanied by ranch dressing. It’s not a combination that necessarily speaks to everyone in Oklahoma, but that doesn’t stop it from being prevalent all across the state. At least you don’t have to use the dip that’s provided if you can’t get behind using this particular sauce for your pizza.

Oregon: Tillamook cheese is the only option for cheddar in this state

Cheese isn’t something you can tell a person to buy from the store and expect them to come back with exactly what you want. It's believed there could be more than 1,800 types of cheese out there, with different regions having their own versions of classic varieties, such as cheddar. For Oregon, Tillamook is the beloved brand for this.

It’s apparently so popular here that someone on Reddit joked that even vegans would recommend this stuff. You shouldn’t expect to find anything else when you go to the grocery store in Oregon, and if you do pick up other cheddar, prepare to be judged. It’s Tillamook or bust, apparently. Good thing it tastes good then, we suppose.

North Carolina: Barbecue here apparently means pulled pork with a vinegar-based sauce

If you tell someone that you’re having a barbecue, the assumption is probably that you’re going to cook up some burgers, hot dogs, steaks, and other similar foods. There may be corn on the cob, skewers, and plenty of onions to boot. What you might not traditionally expect, though, is pulled pork. Not unless you’re from North Carolina, anyway.

Apparently, when people here say they’re having barbecue, this is the food they’re talking about. Someone on Reddit stated that pulled pork with a vinegar-based sauce is the definition of barbecue in the state, and others backed them up. Well, we can’t argue with that. It certainly sounds like a delicious meal, so what’s not to love?

Pennsylvania: Cheesesteaks must use the right cheese and be eaten in the appropriate way

You may encounter a take on a cheesesteak in all parts of the US. However, nowhere can stake a claim to this dish like Philadelphia can. That’s why the dish is commonly known as a Philly cheesesteak, with Pennsylvania proud to have produced such a beloved sandwich. Of course, that pride means an expectation to always serve it properly.

The core components of this dish are a hoagie roll filled with beefsteak and melted cheese but don’t think you can use just any cheese for it. Cheese Whiz, American, and provolone are all popular options, whereas Swiss is a faux pas. The same criticism goes for anyone who calls it a Philly cheesesteak or tries to eat it gracefully.

Rhode Island: Fried clam bellies are far superior to fried clam strips

Seafood is pretty big in New England, given the proximity to the coast. Places like Rhode Island make a lot from catching and selling things like clams, with many restaurants offering them fried. They’re hugely popular during the summer, but when it comes to which is better between bellies and strips, the consensus seems to be the former.

While some do prefer strips and claim that the bellies come with too much sand, these people definitely aren’t the majority. Most fried clam fans don’t believe you can enjoy this food if you opt for strips, with some saying it’s what people outside of New England “settle” for. Why settle for something when you don’t have to, though?

South Carolina: Mustard-based BBQ sauce is much more prevalent around these parts

You know what BBQ sauce tastes like, right? Well, perhaps not, because this is something else that doesn’t just come in one flavor. There are all sorts of varieties that vary in terms of heat and sweetness, with South Carolina boasting one of the more unique versions. Here, you’re likely to find a lot of mustard-based versions of the sauce.

This doesn’t mean that the only BBQ sauce available in South Carolina has this base. Several different types are prominent depending on where you are in the state. However, you’re more likely to find this take on the sauce here than elsewhere in the US, with plenty of residents considering it an essential for a local barbecue.

South Dakota: Chislic might look like shish kabob, but it’s not the same dish

Plenty of the nation’s most beloved dishes actually have their history in other parts of the world. For instance, anyone who knows South Dakota should be familiar with chislic, but they might not be aware it reportedly stems from Russia. It was brought over by immigrants in the 1800s and has captivated the taste buds of many locals.

To those who have never experienced chislic before, they may mistake the food for shish kebab, an error that might earn a few eye rolls from the state’s residents. While they may appear similar, chislic is only made with grilled or deep-fried cubes of meat, usually comprising lamb, beef, or venison. It’s a small difference you should remember.

Tennessee: Iced tea that isn’t sweetened is too strange a concept

Tea is a drink beloved in places like England, China, and India, and that’s been the case for so many years now. To a lot of people there, the thought of drinking this stuff cold may seem like a strange concept, especially if it’s sweetened. However, to the people of Tennessee, there’s seemingly nothing more natural.

Not only is iced tea such a popular beverage here, but the idea of not having the drink sweetened is apparently inconceivable. If you were to ask for such a drink while visiting the state, you might find some reluctance from the serving staff to follow your orders. It’s easily one of the biggest faux pas in the state.

Texas: A proper chili here has no beans in sight

Chili as a dish has been around in the US for centuries now. Over time, plenty of regions in the States have come up with their own varieties of the food, each offering a slightly different taste sensation. Something you’ll notice about authentic chili in Texas is that it doesn’t come with beans, and that’s how they like it.

This is likely because chili here is used for a variety of dishes, such as chili dogs, Frito pie, and tamales. With this stuff often slathered over food, it usually works better when it’s more like a sauce, meaning no beans getting in the way. So, don’t try telling a Texan that their chili would be better with beans.

Utah: Ketchup and mayonnaise should be enjoyed together as fry sauce, not individually

Sauces exist to enhance the natural flavors of a dish. That’s why people are always buying things like ketchup and mayonnaise. However, if you’re in Utah, why settle for one sauce or the other when you can have both at the same time? That’s exactly what fry sauce is, and it’s become one of the biggest staples of this state.

Asking to have just ketchup or mayonnaise at a restaurant in Utah is probably going to make you stand out for the wrong reasons. Sure, ketchup and mayonnaise might seem like a strange combination to some, and the color might not sit well with everyone. However, it wouldn’t be so popular in this state if it didn’t taste amazing. 

Vermont: Maple syrup has to come from maple trees to be acceptable here

Did you know that Vermont is reportedly responsible for producing more than half of the nation’s maple syrup? While Canada might be the main global supplier of this stuff, it’s Vermont that really stands out in the US. However, it’s important that you understand what real maple syrup is and don’t get fooled by the fakes out there.

The stuff that you find in your standard grocery store tends to be corn syrup with maple flavoring, meaning it hasn’t been extracted from maple trees. That’s not how they do it in Vermont, so don’t be surprised if the stuff tastes different from what you're used to. Also, be sure not to suggest that their variety tastes worse.

Virginia: Brunswick stew should always be thick enough to hold a spoon upright

Brunswick stew is a dish that’s apparently caused quite a conflict between two areas in the US. Allegedly, both Brunswick County in Virginia and Brunswick in Georgia claim that they were responsible for creating this concoction. It’s supposedly even in the legislature for the two places that they’re the rightful birthplace of the food. So, what is the truth?

We wouldn’t like to side with one region over the other. However, we will say that if you enjoy a Brunswick stew in Virginia, you should expect it to be thick enough for a spoon to stand upright in it. This is reportedly how locals can tell if what they’ve been served is a truly authentic dish or not.

Washington: Salmon is best enjoyed when it’s caught fresh in season

Being on the West Coast, Washington is another area in the US where seafood is quite a big commodity. If you love fresh fish, this is definitely a great place to visit on a food tour. However, there are certain things you should be wary of eating, depending on the time of year. Salmon is one such food.

Salmon season tends to be toward the end of summer and into fall in Washington, and this is when the locals say the fish should be eaten. If you order it outside of this period, it won’t be wild caught and fresh, something that will affect the taste. You’re doing yourself a disservice by eating it out of season.

West Virginia: Hot dog sauce is essential, but don’t go calling it chili

As we’ve seen, there are all sorts of ways to enjoy a hot dog in the US. Everywhere seems to have their preference for how this dish should look and taste, and West Virginia is no different. While it might seem like the people of this great state enjoy something akin to a chili dog, that isn’t actually the case.

The essential hot dog sauce used in West Virginia isn't exactly the same as chili, even if it looks that way. While it does contain ingredients like ground beef and chili powder, the stuff used on hot dogs here is thinner than traditional chili and doesn’t contain beans. So, don’t make the mistake of calling it the wrong thing.

Wisconsin: A beloved hops beverage is apparently necessary for cooking brats in

Infusing food with certain flavors can really elevate a dish. The people of Wisconsin understand that, given they have a particular way of preparing brats. One of the food rules in this state is apparently that you should always try to cook this food in a certain adult beverage if you want a taste sensation like no other.

While other states might just cook the meat as is and be done with it, Wisconsin locals love to soak it in this hops beverage and let it simmer for a good half hour or so. Add some onions, kraut, and mustard to the mix, and you’ve got a dish that you won’t forget anytime soon.

Wyoming: An abundance of elk make this delicious meat a must-have in the state

All meat eaters have their preferences for what they like to eat. In Wyoming, elk is more often the meat of choice than anywhere else in the US. You’d probably be hard-pressed to find a well-prepared elk steak outside of this state. It certainly helps that Wyoming seems to have an abundance of these animals.

In fact, Eastern Wyoming may well have too many of these creatures, with ranchers complaining that wildlife officials are lacking in elk management. So, if you’re a meat-eater, you could actually consider elk in Wyoming to be a guilt-free dish, one that’s best served when it's been marinating overnight. This apparently offers the best tenderness and flavor.