However you take your jerky -- caf or decaf; in strips, chips, or shreds -- prepare to chew long and hard. Like the banana makes it good for you. "Good Old Raisins and Peanuts," GORP is the energy salvation of backpackers everywhere. Buffalo wings are coated in cayenne pepper and hot sauce. Quality seafood is available in ample supply, the vineyards are plentiful and many say the area has become home to some of America’s most talented chefs. Dehydrated meat shriveled almost beyond recognition -- an unlikely source of so much gustatory pleasure, but jerky is a high-protein favorite of backpackers, road trippers, and snackers everywhere. Don't feel bad about going with the "lazy man's" cioppino -- it only means you're not going to spend half the meal cracking shellfish. Frito Pie: not pie at all but Fritos with chili on top, served in the chip bag itself. Philly cheese steak has famous fans -- including former President Barack Obama. If you think your kitchen table or couch-in-front-of-football represents the extreme in wing eating, think again: Every Labor Day weekend, Buffalo celebrates its great contribution to the nation's pub grub with the. The Gulf states are home to both Creole and Cajun cuisine. Most credit chef Manashita Ichiro and his assistant Mashita Ichiro, at L.A.'s Tokyo Kaikan restaurant, which had one of the country's first sushi bars, with creating the "inside out" roll that preempted Americans' aversions by putting the nori (seaweed) on the inside of the rice and substituting avocado for toro (raw fatty tuna). Long before Troy Aikman became pitchman for Wingstop, folks in Buffalo, New York, were enjoying the hot and spicy wings that most agree came into being by the hands of Teressa Bellissimo, who owned the Anchor Bar and first tossed chicken wings in cayenne pepper hot sauce and butter in 1964. Among other firsts, the restaurant served the "Delmonico Steak." Courtesy Tomasz Stasiuk/Creative Commons/Flickr. But it was Polish immigrant Nathan Handwerker's hot dog stand on Coney Island that turned the hot dog into an icon. The states in the mid-Atlantic region of the United States are fortunate to have both fertile farmlands and plentiful fish and seafood. We like the creation myth that says it's the direct descendant of American Indian pemmican, which mixed fire-cured meat with animal fat. Andrew Burton/Getty Images North America/Getty Images. Saratoga Springs, New York, 1853: Native American chef George Crum is in the kitchen at the elegant Moon Lake Lodge. Less rhetorically: why does Piedras Negras, Mexico, just over the border from Eagle Pass, Texas, host The International Nacho Festival and the Biggest Nacho in the World Contest every October? It's American food the way we like our wilderness grub -- tough and spicy. Like New England, the traditional cuisine of the mid-Atlantic states is simple and focused on the pure, fresh flavor of the ingredients. Nothing particularly American about pasta and cheese -- except for the fact that on a European trip, Thomas Jefferson liked a certain noodle dish so much he took notes and had it served back home at a state dinner as "macaroni pie. Was it the late-night inspiration of grocer Reuben Kulakofsky, who improvised the eponymous sandwich in 1925 to feed poker players at Omaha's Blackstone Hotel? An irresistible Southern favorite, biscuits and gravy would be a cliche if they weren't so darned delicious. (In her day, you had to cut the meat finely by hand; the advent of commercial grinders changed all that.). It's hard to believe, but it all began with a simple mistake. Courtesy Kate Ter Haar/Creative Commons/Flickr. The variations on East Coast clam chowder are deliciously numerous. It was the pre-Columbian Maya who invented tortillas, and apparently the Aztecs who started wrapping them around bits of fish and meat. He and fellow South American chefs in Hong Kong Agustin Balbi and Ricardo Chaneton extol the pleasures of their countries’ cuisines. And one of our favorite places to eat it is at Roscoe's Chicken and Waffles. The famous Delmonico's -- where the steak magic happens. Photo: Rose Chiu, Chefs from Argentina, Peru and Venezuela, all running restaurants in Hong Kong, explain what is special about their countries’ cuisines, For Agustin Balbi at Ando and Ricardo Chaneton at Mono it is the melting pot of cultures, for Abel Ortiz Alvarez at Chullschick it is ceviche – cured raw fish. Gooey, melty, warm and sweet -- nothing evokes family vacations and carefree camping under the stars quite like this classic American food. Your email address will not be published. Epicenter of curing and production of a head-spinning number of hogs, Smithfield comes by the title Ham Capital of the World honestly: lots of ham is called Virginia, but there's only one Smithfield, as defined by a 1926 law that says it must be processed within the city limits. Subscribe to get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. Nothing complements a baseball game or summer cookout quite like a hot dog. The bane of diets and the boon of happy hours -- could there be a more perfect calorie-dense accompaniment to a pitcher of margaritas? Grill skirt steak (faja in Spanish) over the campfire, wrap in a tortilla, and you've got the beginning of a Rio Grande region tradition. Jerky is so versatile and portable and packs such nutritional power that the Army is experimenting with jerky sticks that have the caffeine equivalent of a cup of coffee.
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