What are the strongest regional food rivalries or preferences in how a dish is prepared in the United States?

[-]

JWC123452099@reddit

Buffalo wings.

You can get hot wings anywhere but its not even close to the same.

[-]

Ceorl_Lounge@reddit

Pizza. NY vs. Chicago vs Detroit vs. Buffalo. Altoona vs. Everyone.

[-]

JWC123452099@reddit

As a NYer I refuse to acknowledge Chicago is even the same thing as pizza. Detroit and Buffalo pizza are just substandard regional variations.

[-]

Ceorl_Lounge@reddit

I'd sooner have legit NY pizza than a lot of the others, but sometimes I do want crunchy corners.

[-]

JWC123452099@reddit

Plus Buffalo pizza is more commonly served with wings.

[-]

hermywormy@reddit

That's just deep dish though, we have our own thin crust as well. But it HAS to be cut in squares, no exceptions.

[-]

mm1029@reddit

Define pizza then

[-]

middleageslut@reddit

It’s a flat bread dough, baked with various toppings. Similar to a tostada. OIt is also not baked inside a pan or dish, like enchiladas.

Bright_Ices@reddit

As horrendous as it looks (and sounds), some people apparently like it:

https://www.thetakeout.com/altoona-style-pizza-review-american-cheese-salami-taste-1850898599/

[-]

vonsnootingham@reddit

I'm so glad this article about Altoona pizza took the time to call out and denounce Ohio Valley pizza. Fuck you, DiCarlos.

[-]

Bright_Ices@reddit

I haven’t had that style, but I appreciated the shade toward the mostly-crust, partly honey Colorado nonsense.

[-]

appleparkfive@reddit

I had to look. I thought you might be exaggerating or something. But... Yeah, that's probably the worst pizza style I've ever seen. I'm sure some people like it, but I don't think I'll be trying that one anytime soon

I actually do out mayo on my poultry before cooking sometimes to give it a nice skin.

Delta9312@reddit

Tomato based is best, no question; vinegar based is acceptable, as long as it's got some heat to it. Mustard based is an affront to the Lord, and South Carolina's greatest sin since Fort Sumter.

[-]

Mr_MacGrubber@reddit

Vinegar is by far #1 to me. A pulled pork sandwich with coleslaw and vinegar based sauce is heaven.

[-]

Buhos_En_Pantelones@reddit

While I will defend Carolina Gold based on taste, I will concede that it's more honey mustard than BBQ. Still delicious though.

[-]

Delta9312@reddit

I can't even be at the same table as a bottle of it. It offends all five senses.

Yeah, I agree with you. I think most people enjoy the tremendous variety of regional BBQ.

For me, the most heated competition is Chicago vs NY pizza.

[-]

SavannahInChicago@reddit

I think that the customers certainly win in this conflict.

[-]

Longjumping-Air1489@reddit

I say we get these proponents of the different styles together in one place, they cook their style, and we can judge.

I envision no more than 7 days worth of meals to narrow it down to a 64-contestant tournament field. But I’m willing to make that sacrifice.

I think there are essentially two valid definitions of barbecue: food cooked directly or indirectly with wood (and cooked, not cold smoked), or meat cooked with techniques and recipes that derive from the methods first invented by the Taino people and brought to the US through North Carolina. The former definition is broader, but would encompass Santa Maria style barbecue, as well as South American asado. The latter is more respectful to the traditions that make barbecue barbecue.

[-]

Radiant_Quality_9386@reddit

medium rare (how a tri tip should be cooked)

Cooking tri tip beyond mid rare is the only crime to still carry the death penalty in the Golden State

[-]

Facetiousgeneral42@reddit

Ah, okay, that actually answers my question. Tri-tip as a cut definitely cooks pretty quickly compared to other meats, if that's the primary quantifier. Even big tri-tips cooked on a spit over a pit of coals take three hours at absolute maximum (or at least thats been my experience). I appreciate the clarity!

[-]

RemoteIll5236@reddit

I don’t know—I visit NC often, but Ive had Some great barbecue in San Juan Capistrano at Heritage Barbecue.

[-]

StillLifewWoodpecker@reddit

I do like Santa Maria style tri tip. I was born in Texas though and if you’ve had proper Texas brisket it’s just in a league of its own. Tri tip is basically just a big steak. You aren’t slaving over a smokehouse spraying and padding down a tough cut of meat overnight w love and care.

SoCal Mex dunks on TexMex.

[-]

Facetiousgeneral42@reddit

[-]

boldjoy0050@reddit

What I like most about NC style is that it stays true to its roots. Most of the best places are hole in the wall style joints that have been doing it for decades or longer. It's a meal for any type of person.

In Texas, BBQ has become "craft" and with that comes a hefty price tag. And it's always the same setup. They make you wait in line to increase hype, never make enough so they can say "get here early otherwise we run out", give you brown butcher paper and a metal tray, and charge $8 for a side of mac & cheese.

[-]

jp_jellyroll@reddit

BBQ has become "craft" and with that comes a hefty price tag

That was Dallas in a nutshell for me. A bunch of over-hyped BBQ restaurants that look like Chipotle or McDonalds but with a Texas twang like serving on metal trays & picnic tables indoors.

The best places were harder to find, smaller, less talked about, etc.

[-]

QuinceDaPence@reddit

There are those. And I think it's kinda rediculous, some of the ones in and around Houston where the line goes around the block. Ain't no way that can be that good. But if you go out more rural you can find good options that are more locally known and not as over hyped.

If you go to any small town and ask a random person where the best place to get BBQ nearby is they will definitely have an answer for you. It might be a bit of a drive though, if you asked me I'd give you one that's ~15 miles away but is absolutely worth it.

[-]

bebeepeppercorn@reddit

Carolina bbq hands down. Has a little bit of a vinegary taste in it.

[-]

JeddakofThark@reddit

I have no idea why it bothers me so much, but my blood pressure spikes every time I hear someone say "Carolina BBQ" as if it's a single, unified style. Between the two states, there are at least three major styles, and when you factor in the subcategories, the variety grows even more. And that's just the sauces. There are fierce debates over the proper side dishes, too.

[-]

lifeofideas@reddit

As with everything, the specific restaurant you go to makes a huge difference. I’ve had tasted BBQ at different places in Texas, and sometimes the most modest places are better than the famous places with 200 people waiting in line.

[-]

Ironwarsmith@reddit

Carolina has the better pork, Texas has better beef. I don't really have a preference between the two, they're both good.

There is no 3rd contender.

[-]

Cheaperthantherapy13@reddit

But I love sauces on all my foods. Good bbq doesn’t need it, but a good sauce (like a good side) makes good bbq an adventure.

Can we, for the sake of humanity, accept both that your brisket is awesome AND that the Carolinas know a thing or two about pork butt?

I love brisket, but I don't always want it when getting BBQ.

[-]

fairelf@reddit

Agreed, I smoke Carolina style pork and Texas style brisket and serve them with yellow BBQ sauce and TX moping sauce respectively.

[-]

ghjm@reddit

I have no problem saying that Texas brisket is awesome. I've taken a several hour layover in DFW more than once just to get out to Terry Black's.

Pizza is up there in divisiveness, but it lacks the sheer amount of diversity in arguments. There are arguments about the meat, the dry rub, the sauce (or lack thereof), the wood, the type of smoker, etc.

There are four major regions of barbecue culture, and each is convinced that theirs is clearly the best, then each region has subregional styles, each saying theirs is the TRUE region style.

[-]

Some-guy7744@reddit

If I eat BBQ I can't tell you what State it's from if I eat pizza I can.

[-]

The_Saddest_Boner@reddit

I don’t know man pizza in the US has like a dozen plus locally beloved varieties. If you’re from the northeast or a city in the Great Lakes states you’ll probably hear as many arguments about pizza as bbq or more. It’s just that Italians only moved to those regions in large numbers.

I'm a pork fan and moved to NC. You'd think I'd be great. But no these heathens chop their pork instead of pulling it.

[-]

StupendousMalice@reddit

There is like an active knife fighting going on in all the various BBQ subs over that at this very moment.

[-]

D-Rich-88@reddit

Between TX and Kansas City, or are there more contenders in the rivalry?

[-]

LuawATCS@reddit

TX, KC, Carolinas (especially West vs East), Alabama (especially poultry), StL and Memphis.

[-]

sariagazala00@reddit (OP)

Poultry barbecue? I've never heard of that, but it sounds interesting!

[-]

LuawATCS@reddit

Yup, mostly smoked chicken or turkey.

Served with a spiced mayonnaise, they call it "white sauce" but it is mayonnaise that has been thinned down and mixed with spices.

[-]

JesusStarbox@reddit

It's thinned down with vinegar.

[-]

Gilamunsta@reddit

Carolinas is North vs South, and in NC you get East vs West 😁

[-]

LuawATCS@reddit

Good correction! Because it's vinegar/tomato vs mustard (North v South) and tomato v vinegar in NC with west v east, correct?

I see it too with sides traditionally associated with BBQ. At non BBQ jobs that have had potato salad or coleslaw as like $2 sides in tiny cups, I've been stunned at how seriously customers debate ordering them and interrogate servers about every detail of the recipe, and do the thing where they ask a very momentous wide eyed "is it good" SUPER anxiously like it's the biggest decision of their day.

Barbecue was the first thing that came to my mind. It's a very heated topic.

It's not just a regional thing; you could have arguments over which restaurant in the same city has the best barbecue.

In my town, there used to be two barbecue restaurants run by two separate families, and neither had any connection to the other. They had completely different sauce recipes and their styles were way different. One had a more "wet" barbecue, where a little bit of sauce was cooked into the meat, and when you ordered a sandwich or plate, they'd add a bit more sauce. The other had a more "dry" barbecue, where the meat was only seasoned by a dry rub and smoke. They didn't add sauce to their sandwiches or plates, but they did give you cups of sauce if you took it to go or they had bottles of sauce on the tables if you chose to dine in.

The wet barbecue place had been around since the mid-1980s, but they sold to another family in 2022, and that place closed down in 2023. The dry barbecue place is still in business.

I've seen a lot of posts on the local Facebook groups about how much some of the people here missed the wet barbecue place, how nasty the dry barbecue place is, and asking for recommendations on other barbecue places in the surrounding area. I've always come to the defense of the dry place, stating that I'd never, and I mean NEVER, had a bad experience there, and even explained how theirs was more of a dry rub recipe, so you can add as little or as much sauce as you want. They seem to be doing good; I've never been the only one in the restaurant anytime I've eaten there.

[-]

mjmjr1312@reddit

BBQ really has a couple distinct styles. There is mustard based and the wrong way.

[-]

NotTheMariner@reddit

Memphis style >>>

(I know, the flair doesn’t check out)

[-]

SeeTheSounds@reddit

Pizza is number two for sure

[-]

carlthetrashman@reddit

Hands down. There's layers to this argument:

You could be talking about event vs culinary art...barbeque in the south means a specific style of cooking meat, while the northeast, and most the rest of the country, they're talking about cooking over flame/coals on a grill.

You could be talking about the best type of meat...Texas brisket, vs Midwest ribs vs South East pork butt.

You could mean prep...pulled vs chopped, dry vs sauce.

You could mean type of sauce...vinegar based, ketchup based, mustard based, mayo based.

The grandaddy of regional, culinary fight. And we've lost brothers to this shit.

[-]

jabbadarth@reddit

Type of meat, style of cutting, style of serving, what rub to put on it, wet mopping or not, whay sauce to serve it with, on bread or not...

So many little things to start feuds over and I love it all. Gives me more styles to eat.

[-]

SonoftheSouth93@reddit

Yay I get to rep Memphis in a discussion that’s not about crime. Sweet.

There’s BBQ made with vinegar and there’s boiled meat with ketchup. Seems simple enough to me.

[-]

Curmudgy@reddit

There’s BBQ made with vinegar

Has to be barbeque. Maybe with chili as a runner up.

[-]

Some-guy7744@reddit

What are the regional types of bbq

[-]

kwajagimp@reddit

Long and varied topic, but I'd say the main schools are:

1) Carolina/East Coast (the original) 2) Memphis 3) St. Louis 4) Kansas City 5) Texas 6) maybe California/Asian Fusion

That last one is debatable - a lot of people would argue anything from an Asian tradition isn't really BBQ. To which I say go to a Hawaiian luau and tell me that's not BBQ.

It also kind of depends on what particular cut of meat and dish you're talking about. For instance, Carolina style is almost 100% pork, whereas Texas uses a majority of beef cuts (particularly brisket) as well as pork. Memphis is mostly ribs. That sort of difference.

[-]

underhillsmustache@reddit

If you’re making chile con carne or chile colorado it’s just meat, chile, broth and some other spices/herbs. I think if you’re making cornbread with it, the chili needs beans but not kidney beans, they aren’t my favorite.

[-]

PurpleAriadne@reddit

Someone from Minnesota or somewhere mid-west tried to serve beef stew with green beans in it. Yuck!

[-]

HereForTheBoos1013@reddit

Minnesota cuisine is to the US what English cuisine is to Europe.

[-]

PurpleAriadne@reddit

I would agree!

[-]

cucumberswithanxiety@reddit

bichileal

With beans vs with noodles vs with both vs without both will battle on until the end of time.

But with both is correct

[-]

OodalollyOodalolly@reddit

It’s two different things, really

[-]

mmmmpork@reddit

I'm 100% convinced that "chili" is just the Texas word for "stew"

Stew means whatever the fuck I have lying around, and that may or may not include beans.

[-]

mkgrant213@reddit

This rivalry made it all the way into a scene on the show Yellowstone lol

[-]

SonoftheSouth93@reddit

No beans

[-]

SheToldMe@reddit

Where I grew up, it's chili with macaroni noodles or without macaroni noodles!

Mueryk@reddit

Ah, I was thinking Skyline on noodles. Makes sense though.

[-]

haileyskydiamonds@reddit

No beans ftw!

[-]

MillieBirdie@reddit

Chilli with no beans is only good for a hot dog.

[-]

Battery6512@reddit

I don’t like kidney beans but felt like chili without beans was missing something so I started using Bish’s baked beans and found the perfect combo

And big chunks of bratwurst in addition yo ground beed

[-]

Yeah I’ll concede to that, fair point.

From my research, it seems that the “no bean” rule came from chili competitions in Texas.

But beans and chili are a good pair. For example, the Chili Queens used to serve chili con carne, but they served it with a side of beans too.

[-]

sultrie@reddit

It actually comes from mexico. where chili is not made with beans and is instead made to go ontop of enchiladas. beans are always a side with the rice

[-]

PresidentBaileyb@reddit

Texas tacos, California burritos.

[-]

asexualrhino@reddit

The most "authentic" Mexican food:

California vs Texas.

[-]

bytheninedivines@reddit

And in reality it's been Arizona the entire time

[-]

Exciting_East9678@reddit

Let the haters downvote, but AZ will just continue to quietly have the best Mexican food in the country thank you very much.

[-]

ksay9104@reddit

[-]

FastAndForgetful@reddit

Real Mexican food starts in El Paso and gets consistently worse the farther you go. You can measure how far you are from El Paso by how bad the enchiladas get.

[-]

505backup_1@reddit

This is your take as a New Mexican? Santa Fe, Taos, or Burque clears El Paso in my opinion

[-]

FastAndForgetful@reddit

When you go north, the flavor gets bland and they make it hot to make up for it. No thanks

[-]

505backup_1@reddit

Sure all up in Colorado, but not still in New Mexico

[-]

kisolo1972@reddit

Cheese whiz or provolone on a Philly cheesesteak. This argument will get someone stabbed.

r/onionhate

[-]

PossibilityOrganic12@reddit

Yea you order it by saying which cheese you prefer followed by "without."

Ex: "whiz without"

My preference is "provolone, wit'"

I really don’t think that Pats and Genos should be the authority on what constitutes a true Philly cheesesteak

[-]

SadLocal8314@reddit

Pat's and Geno's are for:

People who can walk there.
Tourists.
The utterly smash at 3AM.

Kensington checking in. The roll is everything! I had to move back to Philadelphia because 41 years ago, you could not get a good steak roll in the Midwest. And I tried. My sources tell me the situation has not improved. D'Nics, Tony Lukes, or Primo's are my choices.

[-]

That-Grape-5491@reddit

If you are in KC, Grinders in the Crossroads flys Amarosa rolls in to use with their cheesesteaks.

[-]

SadLocal8314@reddit

I was living in St Louis 40 years ago. Unfortunately, no one was flying Amarosa then...so I moved back to Philly. To be fair, it wasn't just no rolls - the threat of tornados and the New Madrid fault system had a great deal to do with the choice.

[-]

big_sugi@reddit

They’re not authorities, but you’re going to have a hard time arguing that they’re not authentic.

[-]

timothythefirst@reddit

TsundereLoliDragon@reddit

I agree they're kind of integral. But if somebody has an aversion, I wouldn't bat an eye.

[-]

ThatAndANickel@reddit

I didn't know about the fried onions. I am just realizing how empty my sham of a life has been.

TsundereLoliDragon@reddit

hot pepper relish as a condiment

[-]

[-]

sultrie@reddit

Tex mex and mexican food are different. The dispute is socal mexican food vs texas mexican food. not texas tex mex.

[-]

young_trash3@reddit

Maybe to Texans. In Socal nobody takes anything from Texas besides tex-mex seriously, and would not view it as a rival to our Mexican food.

[-]

sultrie@reddit

this is my point. Yall think all our mexican food is tex mex ans its not. There is a difference in the cuisines lol. Yall think irs “not a discussion” because yall cant grasp that we have BOTH tex mex AND mexican food. they arent the same at all

[-]

young_trash3@reddit

Lol, no we grasp that Mexican food exists in all 50 states. Just because it's there doesn't mean it's worth discussing. Texas Mexican food isn't seen as a rival because we don't think it exists, it's not seen as a rival because it's not special unique or good enough to warrant the thought. So the comparison made in CA is to tex-Mex, because that's the unique and good thing Texas does. You can get okay Mexican food in every state near the border, nobody is disagreeing with that.

But knowing it exists, and viewing it as a rival to our local cuisine are not the same thing by any means.

[-]

sultrie@reddit

Ah so its pure ego on your part to think the state that has more mexicans than your state isnt going to have “unique” mexican food. ☠️ Ignorance is crazy youre right its not a rival yall just got michoacanas and mexican grocery stores and yall put crema on carnitas ans french fries in burritos. Its just trash

[-]

Prodigal_Flatlander@reddit

Just my experience, but I think it mostly stems from people who grew up in SoCal (specifically San Diego), moving to or visiting NorCal and saying the Mexican food in NorCal is not as good or not as authentic as it is down south. But I think it's just because the Mexican food up north is just different than it is down south, so they're not used to it. I think many Mexican immigrants up north (especially in the Central Valley) are from Jalisco and surrounding states, and they obviously bring their tastes and recipes with them. And that area has a different cuisine than Baja California and Sonora, which I think people in SoCal are more used to. But that's all just my guess.

[-]

2donuts4elephants@reddit

It might just be because i'm a gringo, but I live in NorCal and have had Mexican food in NorCal, SoCal, Arizona and Texas, and I really could barely tell the difference between any of them. And I know this is Anecdotal, but the guy who owns the Taco truck that I frequent is from Jalisco. So maybe you are correct about it just being different regional flavors of Mexican food.

[-]

Ironwarsmith@reddit

Most of the Mexican joints near where I grew up in Texas were all listed as Jalisco style and were very heavy on meat and light on veggies. This held true for most other Mexican joints I've been to around the country that slap Jalisco somewhere and they're all pretty comparable in most ways.

Actually, it originated in San Francisco. NorCal does fusion influenced mexican food with a lot of asian influence and are burrito heavy. French fries in burritos. Fruit salsa. Burritos aren't Mexican.

SoCal is for tacos and traditional and authentic foods like pozole and tamales. We use a wide array of veggies and seafood, with stuff like ceviche and fish tacos with a shitload of salsas from smoky chipotle to tomatillo.

dgmilo8085@reddit

I have only ever had french fries in a burrito in NorCal.

[-]

D-Rich-88@reddit

And I have proven to you that they are a creation and a staple of SoCal

[-]

It isn't a touchy subject. You just put it on everything.

[-]

But as it is known today was when the gringos got to it. Yellow cheese and chunky cold salsa is not the vibe.

As a Mexican, I prefer Cali Mex even though I'm Texan. It feels purer. Also, Chicago has better Mexican food than Tex Mex.

[-]

LonelyWord7673@reddit

Tex mex is delicious and obviously not the same as Mexican food. Hence being called something different.

[-]

ColossusOfChoads@reddit

It's its own thing. Nobody ever refers to cucina piemontese as 'fake French food', do they?

Never heard of Northern CA Mexican food.

However New Mexican beats all of them.

[-]

Hah honestly I haven’t tried it. I know it exists, but I’ve never really heard anyone that’s tried it ever say anything about it.

Even most menus, if they have soup, New England is almost always there, many French onions and broccoli cheddar, occasionally tomato. Manhattan is spotty, Rhode Island is rare.

If they have a section for just “chowder” New England is there 100% of the time, manhattan a good 60-70% and even lobster bisque makes the cut. But I can maybe count a handful I’ve been to that specifically call out “white, red, or clear”

[-]

NeverRarelySometimes@reddit

If you have celiac disease, you can only eat soup made without wheat flour. Most Manhattan chowders fit that bill. (And, a lot of times, they're a lot more flavorful, but we'll be quiet about that part.)

[-]

cece1978@reddit

Hi, it’s me, I’m the problem, it’s me. 🤭

[-]

DEFALTJ2C@reddit

Manhattan CC lover 🤝 Manhattan CC lover

[-]

DEFALTJ2C@reddit

Nice to meet you.

I was born in Boston, and have countless family in Massachusetts. I side with Boston in regards to everything Boston versus New York related..

StuckInWarshington@reddit

This is one of those things I’ve heard of on the internet, but I’m not convinced is real. New England clam chowder is clam chowder.

[-]

nonstopflux@reddit

Manhattan is objectively garbage.

Signed- literally everyone (probably most New Yorkers, even.)

[-]

Manhattan clam chowder is a tomato-y abomination

I've never even heard of white corn bread. I've lived in the north and south.

This argument must be in the minds of those weirdos eating white corn bread

[-]

Bright_Ices@reddit

The very vocal arguments focus on sweet and cakey versus unsweetened and crumbly.

I’d call white cornbread a subset of southern cornbread. It has its defenders, but it’s not the exclusive choice in the south, by any means.

Here’s a recipe if you want to try it: https://www.billyparisi.com/classic-southern-cornbread-recipe/

[-]

Mama2bebes@reddit

Exactly. I make cornbread when I make chili or any kind of beans or lentils. I use minimal sugar. I don't usually eat cornbread by itself. I live in Georgia, and the cornbread sold in restaurants looks, tastes, and feels like cake. Just call that stuff cake then.

[-]

Zhong_Ping@reddit

Nameless_American@reddit

It’s probably BBQ to be honest.

Pizza quality is also a perpetual circle-jerk between the highly specific regions that have strong pizza culture as well (e.g. NJ, CT, NY, Chicago, Detroit).

[-]

jortsnacroptop@reddit

Why did you mention New Jersey and Connecticut before NY, Chicago, and Detroit? I grew up near Chicago so I'm biased, but what is it about New Jersey or Connecticut pizza that is different than New York pizza?

To me, NJ and CT are just suburbs of NYC, and their culture would generally match NYC.

A pizza place in New Jersey makes New York pizza. A pizza place in Connecticut also makes New York pizza.

Same for Chicago. A pizza place in Milwaukee or South Bend is going to make Chicago style pizza.

[-]

HarryHatesSalmon@reddit

NO. New Haven pizza is NOT New York pizza.

[-]

jortsnacroptop@reddit

I was unaware of Connecticut pizza

[-]

deleted_by_reddit@reddit

[removed]

[-]

AutoModerator@reddit

The use of URL shorteners on this subreddit is prohibited. Please repost your link without the use of a url shortener

Quiet_Marsupial510@reddit

One thing I think Cajuns and Creoles can agree on is… you do not boil seafood with fucking Old Bay. If the heat doesn’t make you question where you are life, are you really even cooking?

[-]

Yep, it is real.

I've lived in New Orleans for over a decade and I don't know where this gumbo with tomatoes is though. Maybe it used to be more popular but has been shamed out of existence?

I have genuinely only heard of gumbo with tomatoes being in New Orleans from people, primarily online, apoplectically raging about it.

I am (now) aware some recipes for it exist out there and it is made that way in bad "New Orleans/Louisiana style" restaurants in other places, and some people say it's Creole gumbo instead of Cajun gumbo.

But hand to pete, never saw it in the city living real life, as a newcomer trying various restaurants etc, and have worked in the food industry almost my entire time here.

Was primarily exposed to this apparently piping hot topic on the New Orleans reddit, and had no clue about it before. Have asked OG local service industry career coworkers (not Cajun people, just saying the kind of people who have witnessed what is served in New Orleans over many years including the landscape, not just stuff at their own jobs) and gotten the same nonplussed response. 🤷🏻‍♀️

Rice vs potato salad and okra v no okra, and to a less heated extent chicken & sausage v seafood, all real gumbo debates intertwined with Cajun vs Creole, Cajun vs poser Cajun, and as someone else said race coded food discussions I have seen. The tomato thing seems to only exist as rage bait.

[-]

Rollingprobablecause@reddit

There's a lot of tomatoes in gumbo in NOLA, I've had it plenty of times! It's just a matter of taste. some restaurants are creole and others are cajun.

[-]

laughingintothevoid@reddit

Out of curiosity, can you name the restaurants if you recall? That's what I'm saying- I understand the background you just explained to me and that it would be a matter of taste lol- but it just isn't commonly served in the city as far as I am aware.

So it's funny that people are still mad about it (in the fun foodie debate way) and say it's this thing New Orleans does as opposed to the rest of the state.

I don't pretend to know about every single place, but in my 10+ year experience working in New Orleans restaurants, I have not seen gumbo with tomatoes served. I was not commenting personally against it, I was just saying I keep hearing people talk about it and don't know where it is.

[-]

Rollingprobablecause@reddit

Yeah, Arnauds for sure I know. RR's used to, there was also a small place I used to eat at when we were in teh garden district.

I think a lot of people mistakenly think that these gumbos have chunks of tomato in them and that's not really the case. A lot of people who make the old recipe either blend it or cut them so small you don't notice. The one at Arnauds for example, they smoke tomatoes and then blend them and mix it in - it's actually really good. I can't remember if they do that for the seafood one or the chicken one though.

I will say, I mostly see tomatoes in NOLA in the seafood gumbos.

Otherwise it's pretty rare, I think you tend to find way more tomatoes in other dishes though for distinction - Étouffée, jambalaya, etc. are very noticeable in NOLA vs Lafayette for example.

[-]

I used to get dogmatic about the seafood vs chicken debate because I lived right on the coast and easy access to seafood. I moved to the Upper Midwest and there’s no way I’m going to put seafood in my gumbo here. I’ve leaned into making chicken and sausage and even better post-Thanksgiving turkey & sausage versions.

[-]

AnalogNightsFM@reddit

I couldn’t care less, to be honest. I’m not entirely sure why you thought it warranted a diatribe. I’ve since immigrated to another country and I don’t think about New Orleans. I don’t think you’d find anyone who genuinely cares about tomatoes in gumbo. It’s just a small rivalry, after all.

[-]

laughingintothevoid@reddit

Not a diatribe, I'm not upset at all. Especially at you lol. Sorry to, idk, scare you. I'm not personally invested either, it's just an interesting cultural conversation. I think it's kinda fun. The big vocabulary words were supposed to be mildly comedic exactly in that small rivalry sense, but it was also not that considered. I am autistic, I think was mirroring word choice I think people use in these discussions in good fun and I was not thinking about it that hard, but I guess I did it wrong since you really responded to me differently than all the other commenters, especially now switching to claiming to not care about New Orleans after previously being happy to engage and educate people. Wow, I really fucked up the subject for you I guess.

I was not emotional or genuinely concerned about anything.

[-]

Quiet_Marsupial510@reddit

Hey Texas, gumbo is not red. Hey anyone who needs to hear this, gumbo must include okra.

This is crazy to me:

My girlfriend was FLOORED when she first ordered Chicken and waffles in a PA Dutch family restaurant and is came with gravy instead of syrup lol

[-]

helterskeltur@reddit

modern is always supreme. sally’s sauce tastes like spaghettios to me. it’s too sweet

[-]

Grahamceackers@reddit

I miss Empress

[-]

As we gag "Hot brown WHAT?"

[-]

Double-Bend-716@reddit

It’s an open face sandwich.

I was more of a Real Chili guy. RC fans claim that place used spaghetti, first.

https://onmilwaukee.com/articles/realchiliprofile

Rule 1, section A, item 2.

"2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted."

[-]

Annual_Strategy_6206@reddit

Well that's just....Texas competition chili. Which I make a v. Good version of, IMHO. I also make diner- style, with kidney or pinto beans. I also make a Caribbean style, with black beans, habanero, citrus, and some pork. All good. I don't f with spaghetti noodles, though.

[-]

quixoft@reddit

It's all just good fun. We like to argue with Kansas City, Alabama, and the Carolinas about BBQ just as much if not more. They are all different and all good. I love a good S. Carolina mustard sauce.

For chili I usually make ranch style or charro beans as a side dish if folks want to add it. Venison chili is my absolute favorite and I'm going to give your Cuban style a try too. That sounds damn good.

[-]

Annual_Strategy_6206@reddit

I agree. If you like pineapple on your poppin fresh dough ketchup pizza good for you! I did win a minor competition with my Texas style back in the day. Cubed chuck roast, not ground. Actually the cinnamon doesn't bother me. Last diner chili I made with lean ground beef, I added some cloves, allspice, a bit of chocolate powder, 1/2 of a dark beer, and some Worcestershire sauce. Not too much of any of those. They give the gravy a dark, rich mysterious flavor, hearkening to mole, but not as strong.

[-]

redwoods81@reddit

That's gravy and you know it 🤷🏻‍♀️

[-]

phonemannn@reddit

I don’t recognize Texan authority over chili definitions

[-]

Bluewaffleamigo@reddit

Chili con carne - chili with meat.

[-]

sariagazala00@reddit (OP)

Thank you for letting me know about your home state! That does sound really interesting - however, I can't drink because of my religion.

[-]

Stalebrownie76@reddit

All good. Plenty of things out side of that.

[-]

TackYouCack@reddit

Any traditional Jordanian food we might not know about in the States?

[-]

Double-Bend-716@reddit

You can probably find it to try if you want.

Goldstar, the second biggest Cincinnati Chili chain, is owned by a Jordanian family.

REAL CHILI MENTIONED

I spent about 3ish years outside of Cincinnati and the other debate I remember was skyline vs gold star.

[-]

SciGuy013@reddit

I actually love Cincinnati chili. It was so overhated that it impressed me when I had it and I’ve made it homemade multiple times now lol

[-]

Lereas@reddit

I live in Tampa Bay area and there is a skyline right near where I work. I've tried to get people to go with me, but no one ever seems to want a three-way......oh.....

[-]

I have no idea where this idea came from or why people still say it. There isn't any chocolate in it lol

[-]

Yes. Let's blame the abomination on Kentucky. I'm all for that.

[-]

ommnian@reddit

I'm from Ohio. That vs of "chili"is an abomination.

[-]

kmoney1206@reddit

what the fuck

[-]

StarlightLifter@reddit

I’ve been saying forever ITS CHILI SAUCE not chili. A cup is disgusting but as a CHILI SAUCE over noodles or a dog is a whole different story.

Regardless if you’re drunk and/or hungover enough it’s the shit end of story

[-]

Basementsnake@reddit

Nah. No one really cares about Cincinnati chili.

[-]

DontCallMeMillenial@reddit

Your culinary choices are an affront to everything that is good and decent in the world.

[-]

persieri13@reddit

Midwesterner chiming in to say the cinnamon should be in the form of a cinnamon roll served on the side of a pasta-free chili.

It's not chili if it has beans in it. It's a stew.

It's against the rules to add beans in chili and you would be disqualified if you tried to compete in the CASI Terlingua International Chili Championship.

https://www.casichili.net/uploads/3/7/7/2/37727781/rules_2024-2027_r1.pdf

Rule 1, section A, item 2.

"2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted."

[-]

Saltpork545@reddit

The rest of the country is wrong. I put chili on my spaghetti.

I'm not saying you have to like it. Like what you want, but thinking it's not valid is honestly dumb.

[-]

Quirky_Property_1713@reddit

I only like grits with big ol dollop of JAM in the center. So there!

[-]

Trick-Caterpillar299@reddit

I'm from Alabama also, and I agree!

The CT style should because it's delicious.

Pizza 🍕 CA vs NY vs Chicago

[-]

LurkerByNatureGT@reddit

CA doesn’t have a massive chip on their shoulder about pizza and likes lots of styles, they just also like to add different toppings which freaks a bunch of easterners out.

[-]

LurkerByNatureGT@reddit

Barbecue, pizza, and burritos. Probably in that order.

But to be clear, rice goes on the side, not as cheap filler in your burrito unbalancing the taste and texture. And steaming the tortilla instead of heating it on the comal is just wrong.

[-]

turkeyisdelicious@reddit

This might be niche, but frybread. There’s northern tribes like Lakota who use buttermilk in their recipes and southern tribes like Diné who don’t. They are all welcome for my tacos or beans or chili or just plain, personally. Yum! ☺️☺️☺️

[-]

NYC is a foldable greasicle. Chicago is bread lasagna. Tavern/Milwaukee/Chicago thin crust is the best. Detroit a close second.

[-]

amazingtaters@reddit

This is clearly bait to start a fight. Knowing that, I still almost took it.

[-]

Jets237@reddit

ha - just trying to come off as an arrogant northeasterner.

revocer@reddit

Cal Mex vs Tex Mex.

[-]

Some-guy7744@reddit

Most people have heard of texmex but not calmex

[-]

Wooden_Cold_8084@reddit

Cal Mex is just Mex!

[-]

TheMightyBoofBoof@reddit

BBQ. What meat is acceptable and what the sauce consists of.

[-]

TychaBrahe@reddit

It's hardly a regional thing, because no one seems to care except me, but it is impossible to get the oyster crackers that come with chowder on the East Coast in the Midwest. What is labeled as oyster crackers in the US is tiny little hexagons of saltine crackers, not the hard knot of baked dough that look kind of like oysters and works so well in fish soups.

[-]

GreyGhost878@reddit

I saw the real deal in the cracker aisle at Meijer! I think Giant Eagle (in western PA and NE Ohio) still has them, too. Aldi used to have them too but recently switched to a different variety. Such a huge disappointment.

[-]

minicpst@reddit

Not the poster, but as a vegetarian who has never had it, they’re wrong. Lexington NC barbecue. LOL

I think Pizza. I mean, everywhere seems to have its own style or way of making pizza.
New York style,
Chicago style,
Detroit style,
St. Lois style,
California style
Sicilian,
Hawaiian
Brooklyn style (thats 2 for just new york)
Quad city
Colorado style.
New Haven style.

Gashi_The_Fangirl_75@reddit

Yeah, I’ve lived here all my life and I’ve never even heard of CA style, much less seen or tried it

[-]

Commercial-Day-3294@reddit

https://en.wikipedia.org/wiki/California-style_pizza

[-]

Emers_Poo@reddit

Grilling

[-]

rharper38@reddit

Crab cakes. Marylanders judge all other states' crab cakes harshly

[-]

DevolvingSpud@reddit

Nothing there worth judging.

Local pizza place has a cheeseburger pizza. I thought it sounded vile, only ended up trying it when it was offered for free by a friend. Its legitimately awesome:

Tomato Sauce

Beef

Onion

Pickles

Mustard

Mozz

Cheddar

This pizza mustard? Pickles!? Turns out they work the same as banana peppers or olives; the vinegar and acid just go awesome on a pizza. Its absolutely amazing.

[-]

Fly_Boy_1999@reddit

I used to deliver for Domino’s. We had a cheeseburger pizza that did not look appealing to me, particularly the ketchup/mustard sauce instead of marinara, but there were plenty of orders of that pizza. I delivered these to people that were clearly stoned.

[-]

Welpe@reddit

Japan is pretty famous for their…interesting pizzas too.

Let’s head over to Pizza Hut’s Japanese site, switch to English, and check out what they have!

Their current special is “Winter Half and Half of Lobster and Iberico”. As it says it’s a pizza where one half is Shrimp and Broccoli, all smothered in crab sauce, while the other is Iberico bacon and onion with parsley. The cheese is a mix of the traditional mozzarella with Camembert and Gouda mixed in.

Other offerings include Potato Mayo Corn, Asparagus Bacon, Anchovy and Olive, Grilled Teriyaki-Mayo Chicken, Mushroom and Eggplant, and even Hawaiian.

[-]

KevrobLurker@reddit

Hawaian†-style pizza w/ham & pineapple is not a US-invention. It originated in Chatham. ,ONT, Canada.

† Nothing to do w/Hawaii, actually.

[-]

Nexus6Leon@reddit

That's not how you spell Brooklyn.

[-]

It sounds crazy, but Colorado likes to put honey on their deep dish pizzas. Don't knock it till you try it.

[-]

DontCallMeMillenial@reddit

Deep dish isn't even the best style of Chicago pizza.

Vienna Beef hot dogs are the best.

I live west of the city and Portillo's has run the smaller, family owned hot dog joints out of business. Portillo's hot dogs are awful. I'll never eat there.

[-]

JJSF2021@reddit

Yeah, ngl, I used to work at a Portillos/Barnellis when I was I college in Chicago, and I didn’t get their hot dogs. The cake shakes however… fat guy approved!

[-]

DontCallMeMillenial@reddit

I live west of the city and Portillo's has run the smaller, family owned hot dog joints out of business. Portillo's hot dogs are awful. I'll never eat there.

Half my extended family is from the Waukegan/Round Lake suburbs of Chicago so I grew up scarfing down vienna beef hot dogs every time we'd visit our grandparents on holidays.

[-]

Nicktrod@reddit

No one in Chicago is making videos about New York style pizza.

I can find plenty of videos of New Yorkers ranting about Chicago style deep dish.

You both need to join forces against a common enemy.

Honestly, I prefer a bastardized St. Louis Style.

Hawk13424@reddit

Without the sugar it’s just dirty water.

[-]

CaptainA1917@reddit

Thanksgiving ”dressing” vs thanksgiving “stuffing” is radically different and almost unrecognizable from the northeast vs the south.

BBQ (meats/techniques/sauces) is extremely regional.

TehLoneWanderer101@reddit

I went to Chicago last year and had both styles.

I liked both styles. It's pizza lmao

[-]

Norwester77@reddit

New Haven is in Connecticut.

[-]

sariagazala00@reddit (OP)

That explains why I've never heard of it! I'm non-American, so I haven't been there or met anyone from there

[-]

phantomofsolace@reddit

It's also where Yale is located. That's its main claim to fame.

New Haven is in Connecticut. About 60 miles outside of NYC

They have two or three good pizza restaurants but have somehow now made these restaurants into being the Pizza Capital of America

rawchess@reddit

Hatch chiles are just on a different level. Cheap, not-super-fresh bag I bought from some random Safeway in LA still the tastiest peppers I've ever had

[-]

Kool_McKool@reddit

We literally won the Chile war of 2019. Funniest moment of that year honestly.

[-]

haileyskydiamonds@reddit

Hatch > all.

[-]

DontBuyAHorse@reddit

I never knew that a hot one was even a thing!

I had a cold one in Provincetown 13 years ago, on my first (only) visit to New England, and I'm still upset about how disappointed I was 😂

Guess now I can visit again!

[-]

Jets237@reddit

Completely agree. Why would you want your lobster cold with mayo...

[-]

howdidigetheretoday@reddit

isn't it crazy that CT is the state that does it right, when we don't even have lobsters any more? :(

[-]

Rollingprobablecause@reddit

I think actual real asian food on the west coast vs all the american fusion styles on the east coast. I watch a lot of east coast people from NY/Boston/Philly come to SF/LA/SD and complain they can't find good chinese food and what they really mean is General Tso chicken.

Connecticut comes hot with drawn butter.

Maine is served cold with mayo and lemon on a buttered roll.

[-]

Wooden_Cold_8084@reddit

Maine, you wrong!

[-]

goPACK17@reddit

On a hot summer day in Portland on a dockside restaurant somewhere? Give me that chilled lobster along a cold Allagash anyday

[-]

jacksraging_bileduct@reddit

Hot dogs, at least what toppings.

[-]

minicpst@reddit

I live in Seattle.

That’s an interesting dog. Though, I think it was the vegetarian dog that didn’t mix with the Seattle toppings. I’ll have to dry it again.

Normally? RELISH! And a touch of ketchup.

[-]

AvonMustang@reddit

I love ketchup but not on a hotdog.

BTW - Red Gold ketchup (basically just available in Indiana) is way better than Heinz or Hunts

[-]

jacksraging_bileduct@reddit

I’ve been a tried and true Heinz user for most of my life, but have to say I tried Red gold not to long ago and it’s really good, I’d be happy with either.

Fresh_Gas7357@reddit

Tex Mex. Texas and California consistently argue who wore it best.

[-]

Wooden_Cold_8084@reddit

Naw, CA is Mexican Mexican

Tex Mex hasn't been popular for a while

[-]

RonWill79@reddit

Barbecue for sure. Honorable mention beans/no beans chili.

[-]

squatting-Dogg@reddit

Mexican food … California, Arizona, New Mexico and Texas. Who’s the best?

[-]

Wooden_Cold_8084@reddit

Chicago and NYC are now trying to get in on the action (they won't)

Nebraska - Corned Beef, marble rye, thousand island dressing, sauerkraut and swiss.

NYC - sliced beef (half of the time is pastrami not corned beef, about 50/50), regular rye bread, Russian dressing (this is the biggest difference), sauerkraut, swiss.

[-]

Ytmedxdr@reddit

Thanks!

[-]

rimshot101@reddit

Duke's Mayonnaise and Hellmann's Mayonnaise where I live.

[-]

GlitteryPusheen@reddit

What type of syrup to put on pancakes.

Pure maple is the correct answer.

Try that bourbon-barrel-aged maple syrup you can get at Costco.

Oh, man.

[-]

GlitteryPusheen@reddit

That's perfectly acceptable!

[-]

agoddamnlegend@reddit

This isnt a rivalry. The corn syrup stuff is just a cheap alternative for people that don’t care that much.

I don’t think anybody would argue Aunt Jemima is better than real maple syrup.

Calling food cooked outside on a grill "barbeque".

No fool! That's a cook out. Barbecue is pork cooked for hours over smoke.

[-]

MarchogGwyrdd@reddit

New Hampshire favors a hearty, dark amber maple syrup but those pricks in Vermont like light Amber grade a fancy.

[-]

ICTOATIAC@reddit

I’ll put biscuits and gravy into the ring.

I grew up on a farm in TN. Live in Utah now. I literally can almost not get any of the “gravy” you find here down my throat.

Stronger Italian presence in Tampa—it tracks.

Everyone seems to forget Key West, where it originated. It's the most different. No salami, and the only place where mayo, lettuce, and tomato are all expected.

[-]

It's the correct way to make it.

[-]

Pearsecco@reddit

The superior Cubano (although I will happily eat a Cuban sandwich in Miami!)

[-]

SpermicidalManiac666@reddit

Salami

[-]

Pathfinder_Dan@reddit

It's Chili.

Most people assume it's Texas that's got it's own thing going on with Chili but really it's just a matter of using beans or not and nobody really cares.

The real cultural divide is between all of America and Cincinnati. The devil himself opened an upscale greasy spoon called Skyline that serves some very dubious foodstuffs they have the audacity to call Chili as though they don't believe anything in life could possibly be sacred, over spaghetti noodles of all things and topped with an amount of cheese that somehow is gross and I didn't even know that was an option for the human palette.

Good people of Ohio, I want you to know I don't blame you for that unholy abomination. Just know this: Chili is not supposed to be sweet on it's own and it has no business hanging out with some noodles. That's an abusive relationship and the victim was my tastebuds.

If you want some sweet kicker with your Chili, you pour it over a cinnamon roll like the Lord intended and taught the good people of Nebraska. Yeah, it's whackadoodle, but it works somehow.

[-]

draggar@reddit

New England clam chowder vs. Manhattan claim chowder.

South of the Mason-Dixon line, it would be barbecue styles (beef brisket vs. pork vs. poultry, varying sauces, woods for smoking, rub mixes, and technique). North of the Mason-Dixon, pizza (NY style vs. Chicago deep-dish vs. Detroit vs. Tavern, etc).

In both cases there's obvious also-rans (sorry, Alabama, but mayonnaise isn't a basis for barbecue sauce. And Chicago, while deep-dish is delicious, it's a casserole and not a pizza), but amongst the front-runners, there's a lot of good to be had.

[-]

Rtn2NYC@reddit

Not a preparation but... Northern and southern Nee Jersey fight over what they call their gross breakfast ham.

[-]

The fight between New England and Chesapeake Bay crabs.

I like the seafood better in Maryland not only because of the seasoning but even when prepared the same, the crabs in particular taste better to me.

[-]

Themoopabides@reddit

I live in NE and I didn’t know we caught enough crab for a rivalry with anyone. For fun I went lobstering on a buddy’s boat, never really thought of crab.

[-]

Callaloo_Soup@reddit

I miswrote in that first sentence. I meant between New England vs Chesapeake seafood in general.

I know some foodies who won‘t tire arguing whether the lobster in Maine is better than the blue crabs for example.

I personally prefer the stuff in Chesapeake, especially the crabs, so I was Freudianly thinking crabs when I meant to say seafood.

[-]

Streamjumper@reddit

We catch some, but Chesapeake just has way more, and better. No argument from anyone in the know there. I think they're in the best temperature band for some of the better species to eat (excepting stuff like the arctic species), and the bay's ecology probably plays into things in some other capacities.

It's certainly not the biggest rivalry, but there's definitely a divide in the Jewish community between regular and sweet gefilte fish. Basically, gefilte fish was always a purely savory dish until sugar beets got introduced to Poland in the 19th century, which set off a craze of putting sugar in everything, of which the main survivor is sweet gefilte. (And sweet noodle kugel, but everyone eats that.) And then of course WWII happens and most Ashkenazi Jews move to either Israel or America. Apparently you can draw a line across Eastern Europe, and depending on which side of the line your ancestors came from you can tell whether you like sweet or non-sweet gefilte fish.

There's also some debate over whether matzah balls should be sinkers or floaters, but then again everyone's convinced that nobody can make matzah balls like their Bubbe and every other families' suck.

[-]

Familiar_Rip2505@reddit

Chilli, right down to the existential debate of "What is chilli?" or "that's not even chilli"

[-]

GreatGlassLynx@reddit

New England vs Manhattan Clam Chowder has to be a contender

[-]

StuckInWarshington@reddit

It’s not.

[-]

You put cheese on cardboard and call it a pizza. Chicago makes a meal for the whole family that's deliciousness upon deliciousness.

Pizza and barbecue. With both, nobody outside of each cuisine’s region can make it quite like they do where it’s from. They do it very differently from region to region and there is constant debate on which region does it best.

IMO, NC does the best BBQ, and everything else is pretty much smoked pork with ketchup on it. Texas is the exception. I put Texas BBQ in its own category because they rely so heavily on beef while everyone else does pork. I do love Texas style BBQ.

As far as pizza, in saying if it’s done right I prefer Chicago. It’s pretty much a pizza casserole, but a lot times it’s just way too much bread.

[-]

Plus_Description7725@reddit

Kansas city bbq ftw

[-]

Hatch definitely is far more favorable

[-]

PeopleOverProphet@reddit

New York, Michigan, and Illinois with die defending NY, Detroit, or Chicago pizza. 😂

[-]

bl4klotus@reddit

In CT and NYC people get really opinionated about pizza, and think deep dish is an abomination, and thick crust is controversial

[-]

EinsteinDisguised@reddit

The biggest one is definitely pizza.

An underrated one is Miami Cuban sandwiches vs. Tampa Cuban sandwiches.

I promise you that no one in South Florida thinks of Tampa until reminded they exist up there.

It’s much like the one-sided rivalry between LA and the Bay Area. When you’re the center of the universe for your region, you’re not contemplating #2

[-]

greybedding13@reddit

BBQ in the Kansas City metro. You could also expand that to KC vs Memphis vs Texas vs Carolina in no particular order

[-]

Bill837@reddit

First time this New England boy saw clam chowder colored red, it just convinced me even further that nothing outta New York is right... :)

Also don't pick fights with Marylanders over crab anything...... :)

[-]

IChooseJustice@reddit

The real answer is bbq. There is no question there. But that is pretty broad and has a number of factions. Chili is possibly a close second, mostly because there is a lot of debate around what can even be considered chili. I would posit the following as honorable mentions:

Not technically preparation, but hot dish vs. casserole
In that same vein, soda vs pop
Try putting ketchup on a hot dog in Chicago. I dare ya
Pizza (NY vs Chicago vs Detroit)

That's a fair analysis. I won't argue 🤝

[-]

Sabres00@reddit

For me in Buffalo, NY it’s obviously the wings, but what’s odd is about 99% of the places in the area make wings better than everywhere else in the US, with a few exceptions. It’s just odd to me, they’re so easy to make yet no one can get it right.

[-]

Prestigious_Pack4680@reddit

Barbecue. The sauces and when to apply it to which kind of meat varies from state to state and even city to city, and each variant is a religion to that place.

[-]

FrannyCastle@reddit

Hatch Green Chili in New Mexico and Colorado is a hotly debated topic.

[-]

StrangerKatchoo@reddit

Well it’s not a food per se, but there is a huge competition in PA when it comes to gas station cuisine. You’re either Team Sheetz or Team Wawa and you’ll die in your chosen hill.

Highly_Regarded_1@reddit

Texans will die on this hill: chili has no beans or tomatoes.

[-]

pghhilton@reddit

Maybe it's me but hoagies served hot and toastie loaded with mozzarella and provolone mix.

And subs served cold. With lettuce tomato and Italian spices and oil.

I'll always take an Italian hoagie, or sausage or meatball hoagie. But I would rather have turkey sub.

All of them should have lettuce tomato and onions really. Except a steak hoagie. That has onions peppers and mushrooms grilled with the steak. Then covered in the mozzarella and provolone and toasted until the bread is crunchy and the cheese bubbly.

[-]

thatHecklerOverThere@reddit

... Probably pizza.

[-]

HereForTheBoos1013@reddit

It's actually the same food, but whether you call a processed meat product "Taylor ham" or "pork roll" can cause fights to break out between north and south Jersey.

I’d say the different styles of pizza.

You got New York, Detroit, Chicago, Californian, Brooklyn, St-Louis, and Hawaiian.

[-]

Bright_Ices@reddit

Hawaiian is not a pizza style. It’s a topping combo invented in Canada in 1962.

[-]

MunitionGuyMike@reddit

It’s a way to prepare pizza though

[-]

Bright_Ices@reddit

Ok, would you please inform me: How do Hawaiians make pizza that’s a distinct style from other regional styles?

New England Clam Chowder vs Manhattan Clam Chowder.

And, no Rhode Island, that clear broth you serve doesn't count

[-]

solomons-marbles@reddit

Pizza, chili & BBQ

[-]

mlhuculak@reddit

Dukes or die

[-]

TMorrisCode@reddit

HOO BOY, let’s kick over some ant hills.

Pizza styles. New York? Chicago? That abomination that passes as pizza in St. Louis?

BBQ? Texas? Kansas City? Memphis? That thing they do with mustard in the Carolinas that should be illegal?

Chili - beans or no beans? I’ve never even heard of putting it on noodles with cinnamon before today. I think I’ll pass.

Cornbread - do you eat it dry, or were you raised right on sweet cornbread?

It’s not really a rivalry, I just want to point out that an Old Fashioned should be made with brandy, and the rest of you 49 states who disagree are wrong.

[-]

Bright_Ices@reddit

There’s a reason it’s called a Brandy Old Fashioned versus simply and Old Fashioned.

[-]

Kielbasa_Nunchucka@reddit

I know of a huge gumbo schism in Louisiana, but the one that gets me is Northern vs Southern chili.

true chili apparently doesn't have beans in it, but for me, they're a must. I can't look at beanless chili and see anything other than hot dog sauce.

I live in Pittsburgh, so I guess I'm the one doing it wrong, but I don't care. gotta have them beans!

[-]

bunnygirlbeans@reddit

I live in Pittsburgh, so I guess I'm the one doing it wrong, but I don't care. gotta have them beans!

Ditto! If it doesn't contain beans, it's just meat soup.

[-]

nasa258e@reddit

Chicago and NY pizza. CA style is trash

[-]

SanchosaurusRex@reddit

California my whole life and I have no idea what CA style pizza is.

[-]

Acrobatic-Maybe-902@reddit

As a Bostonian our clam chowder vs Manhattan……

Bright_Ices@reddit

New Mexico wins, imo

[-]

smheath@reddit

"All the way" is a minefield, some places put slaw on it 🤮

[-]

weirdoldhobo1978@reddit

New England vs New York clam chowder.

NE is a cream based, French inspired soup and New York is a tomato based, Portugese inspired soup.

[-]

Lrxst@reddit

The UP of Michigan loves Cornish pasties. The ingredients are pretty consistent, but the big debate is whether to consume with ketchup or gravy.

[-]

Thuggish_Coffee@reddit

Charming-Loan-1924@reddit

Ask Jon Stewart, his opinion on the Chicago deep dish.

[-]

Impossible-Owl-600@reddit

Chicago style pizza vs New York Pizza

[-]

MrRaspberryJam1@reddit

This isn’t necessarily a rivalry over how food is prepared, but along the East Coast the age old debate is over the name of a sandwich on a long roll is called. It’s sub vs. hero vs. hoagie vs. grinder, though there are some other regional variations too. In NY hero is the term most used, but where I live you’ll also hear it referred to as a wedge.

[-]

BigDamBeavers@reddit

Pizza afficianados are like animals. God save you if you deliver Chicago deep dish to a NY Foldy pizza guy.

[-]

Esselon@reddit

It's not a rivalry but if you point out to people from Detroit that Detroit style pizza is just a Sicilian pizza with toppings they're going to freak out.

Pizza in NJ, CT and NY is a big one.

Philly vs everyone else on cheesteaks, they don't have fucking peppers on them people.

[-]

pinniped1@reddit

Barbecue for sure.

And I love good local barbecue joints in pretty much every region...

[-]

Emotional-Tailor3390@reddit

Pizza (Chicago Style vs New York, for example)

[-]

PorcelainTorpedo@reddit

Pizza, nationwide. New York, New Haven, Detroit, Chicago (both kinds), St. Louis, and on and on.

Pizza is a big one—both in terms of the way it is made and the techniques, as well as the toppings.

New York Pizza is a large, hand-tossed thin crust, often sold by the slice, which is large and is usually folded in half longways to eat. Chances are that this is the pizza in the mind's eye of most Americans when they think pizza.

I grew up in Chicagoland, and there are two styles laying claim to the area. There is deep dish, a buttery, cornbread crust cooked in a high-sided pan with a thick layer of cheese on the bottom, topped with sauce and toppings, and takes about 45 minutes to get to your table. Deep Dish is very heavy and viewed widely by locals as tourist fare. Tavern-style is lighter, cooks faster (10-15 minutes), and is more widely-consumed throughout the area. Its hallmarks are a cracker-like thin crust with toppings covering the entire surface of the pie and cooked to a deeper golden brown and cut into squares (party cut), rather than triangular slices.

Pepperoni is the most popular topping overall, but in Chicago the traditional topping is Italian Sausage.

Barbecue!!! People have stronger opinions on this than any other food I can think of.

[-]

Lopsided-Ad-126@reddit

On the east coast it’s pizza

[-]

Buckscience@reddit

Pizza is a big one. Chili. Barbecue. Clam chowder.

[-]

Sihaya212@reddit

What condiments are put on hot dogs. Various opinions on the proper form of pizza.

[-]

stefiscool@reddit

My vote is Pizza.

Chicago and their loaf of bread with toppings can suck it.

Brought to you by the New York Style Pizza Gang

(I’m joking about the insult, any style of pizza, assuming I’m not allergic to it and it doesn’t have anything gross like durian is better than no pizza. Even whatever area in the Midwest that doesn’t bake their cheese is better than no pizza, but Chicago guys if you wanna do a pizza pincer move on the Ohio Valley with the tri-state area over here, we’ll show them what actual pizza is, muahaha.)

That or North Jersey and their “Taylor Ham” vs the rest of the world and pork roll. You know you sound like the southerners who call every soda “Coke,” right?

[-]

Just_Another_Day_926@reddit

BBQ and Pizza are the big ones for restaurants type foods. Hot Dogs come in second. TexMex/Salsa more the SouthWest Region.

[-]

_Internet_Hugs_@reddit

Barbecue and Chilli are the ones that spring to mind. I once saw two dudes in a shoving match at a Chilli cookoff.

[-]

Aggressive_tako@reddit

This is a bit niche, but if you care, you really care: are grits topped with sugar or salt. (I'm from FL and grew up with a grandma from GA - sugar was the only thing I knew until my sister brought home a BF from SC and a friend started dating a boy from LA.)

[-]