Think about where you grew up: was there a food that everyone in your town ate and loved that none of your other friends from other states have ever heard of? We’re guessing the answer is yes. America is a patchwork of hyper-regional food traditions that appeared over time for all sorts of reasons. Some came from specific restaurants. Others arrived where immigrants settled, and the dishes have evolved over time. Now, people are making their favorite hyper-regional dishes on TikTok, hashtagging them, and they’re blowing up and becoming trends on a national level. We’ve rounded up a hyper-regional recipe from every state that you may or may not know.

This creamy, tangy barbecue sauce is made from mayonnaise, vinegar, horseradish and a teaspoon Worcestershire sauce. If you live in the state, you can buy it bottled; if you don’t, it’s easy to make at home.

The Inuit people of Alaska have been making this frozen creamy dish, which some liken to ice cream, for thousands of years. Traditionally, reindeer fat, seal oil, water or freshly fallen snow and berries or other local specialties were slowly whipped by hand until a foamy, frozen delicacy forms. Nowadays, versions are often made with shortening instead of animal fat.

Margs are big in Arizona. The vibrant purply-pink prickly pear twist is made with the fruit of a cactus that is native to the state. For out of towners, you can easily buy prickly pear syrup and frozen prickly pear puree.

Popular in the Appalachians, especially Arkansas, this sauce is made with a flour-cocoa powder roux. Ladle it over fluffy biscuits.

San Franciscans are obsessed with this sandwich bread which has a tender white crumb and crackly crisp top thanks to a rice flour coating. The bread hails from the Netherlands and is known in Europe as tiger bread.

The towns of Pueblo and Colorado springs are known for this gooey creation: burgers topped with shredded cheese and green chile sauce, served with French fries for good measure. Pueblo is known for its green chiles (in fact there’s a big annual chile festival); and restaurants in the area celebrate it with their takes on the slopper.

For East Coasters, Maine versus Connecticut style lobster rolls is an age-old debate. In Connecticut style, the lobster is tossed with melted butter and herbs — and the whole dish is served warm.

Similar to paté, scrapple is a type of molded meat that's typically served sliced. It's made from meat trimmings, cornmeal and spices and is often pan-fried and served for breakfast.

These fried seafood poppers, classically served with creamy dipping sauce, are enjoyed in Key West and the Bahamas as well.

Make this recipe for a speedy version of a traditional Southern stew that combines tomato broth, hearty vegetables and rich luscious meat.

Born in the aftermath of World War II, the popular snack consists of a slab of seared Spam wrapped onto a block of rice with nori.

Made with sirloin or cube steak, these golden and crispy deep-fried strips are typically served with ketchup or creamy sauce.

This famous Chicago casserole is usually attributed to the DeJonghe brothers, restauranteurs and hotel owners who hailed from Belgium. Shrimp are bathed in a buttery garlic sauce and topped with sherry-coated breadcrumbs spiced with herbs like parsley and tarragon

Born in a community with lots of German immigrants, this sandwich consists of a breaded and fried pork cutlet quite similar to wienerschnitzel.

These no-bake cereal bars with peanut butter, butterscotch and chocolate are a Midwest classic. The recipe first appeared on the side of a box of Rice Krispies in the post-World War II era.

These flavorful pieces of meat originated in Kansas City and were initially a way to use up the fatty parts that were left over from slicing a brisket. They’re so delicious they’ve become desirable in their own right as a standalone dish.

This regional pie comes from Pleasant Hill, Kentucky (also known as Shakertown), which is in the Bluegrass region of the state. It’s become a staple dessert in this part of the country not only because of its super-flaky pie dough and intense citrus filling, but also because it uses pantry ingredients and limits waste.

A favorite hangover cure in New Orleans, this dish is a mashup of different cultures and combines soy sauce, spaghetti or noodles, Creole spices, green onions or cilantro and hard boiled eggs in aromatic beef broth. It’s commonly topped with hot sauce, though there are many different iterations, so you might see ketchup instead.

We've got a DIY version of a Maine store-bought delicacy: potato candy dipped in chocolate coating.

If you’re from the mid-Atlantic, you might be familiar with this treat, found at Baltimore carnivals and ice cream shops: peppermint sticks stuck straight into halved lemons. Suck the juice of the lemon through the peppermint stick for a sweet-sour-mouth tingly experience.

A holdover from the colonial era, this moist molasses bread is typically steamed in a can and evokes the texture of banana bread. In the Boston area it’s sold in the supermarket in cans, although many people make it themselves, and it’s typically enjoyed alongside baked beans.

Enjoyed by locals in Michigan’s Upper Peninsula, cudighi is a special type of Italian sausage that’s perfumed with all the flavors found in mulled wine: red wine, cinnamon, nutmeg, cloves and allspice. It’s sold in local stores and is commonly fried into flat patties that are sandwiched with onions and peppers on big rolls.

Lefse is a traditional Norwegian flatbread made with flour, potatoes, cream and butter and in Minnesota, it is a holiday favorite. It’s only natural that Minnesota-dwelling Molly Yeh has her own recipe for it — using it in place of a hot dog bun no less.

Similar in flavor to Thousand Island dressing, this classic Mississippi sauce is made from mayo, ketchup, lemon juice, Dijon and hot sauce, among other ingredients. It’s often used as a dipping sauce for fried foods.

This breaded, deep-fried ravioli served with marinara sauce for dunking is on many restaurants in the St. Louis area. But its popularity has spread wide, and you could see it in other places in the Midwest too.

Although huckleberries grow in a number of Western states, they’re popularly turned into sauce in Montana, which is then drizzled liberally over all sorts of meat.

Runzas originate from a few different pastries, namely Russian piroshki and German bierock. Both are made with soft, yeast-raised pastry dough wrapped around some sort of filling. When Germans emigrated to the United States in the 1800s, many settled in the Midwest. In Nebraska, there is a restaurant chain called RUNZA, which serves the pastries like a hamburger with fries and onion rings.

Many people of Basque descent live in northern Nevada, and there are a number of high-end hotels serving Basque cuisine (or iterations of it). Basque cake, or a pastry filled with pastry cream, is quite popular. And Basque cheesecake — with a deeply burnished exterior — can be found in several bakeries too.

New Hampshire shares a lot of food culture with neighboring Maine, Vermont and Massachusetts and the New England boiled dinner is no exception: meat, cabbage and potatoes boiled together in one pot to make an easy, robust meal.

Presenting south Jersey’s beloved version of a calzone: deep-fried pizza pockets filled with red sauce, mozzarella and toppings.

A staple of the New Mexican Pueblo peoples, these golden-brown puffed loafs baked in clay ovens known as hornos come in many different shapes. Much like fry bread, pueblo bread has a complex history. Prior to Spanish colonization, the bread was made with coarse cornmeal instead of flour.

"Riggies" is short for rigatoni, the base for this creamy, tomatoey and spicy pasta dish studded with chunks of chicken breast and sliced cherry peppers. There are many variations on this dish, which hails from the Utica-Rome region of Central New York.

In Surry County near the Blue Ridge Mountains, people love their sonker. There’s even a whole festival dedicated to the deep dish cobblers, which tend to be juicier than regular cobblers and are served with vanilla glaze. Beyond that, people disagree what makes a sonker (some say they have biscuit toppings, others say they’re double-crusted) but everyone can agree they’re downright delicious.

This German-inspired soup has a buttery, creamy base filled with veggies and gently simmered bite-sized dumplings.

Popular in Cincinnati, Goetta is a type of German-inspired sausage made from beef or pork and steel-cut oats. Originally, the sausage was born as a way to stretch meat as far as possible. Today, there’s a premade version available that folks like to slice and fry and serve with eggs.

A thinly charred burger with shaved onions pressed into it, two slices of American cheese and sauce dripping down your hands: meet the Oklahoma onion burger.

Tater tots were purportedly invented in Oregon, and Oregon’s Tillamook Creamery invented totchos: tater tots loaded with classic nachos toppings. You’ll find them on bar menus across Portland, and they had a moment on social media several years ago.

Born from Polish and Ukrainian communities that settled in areas like Pittsburg and Cleveland, city chicken is actually not chicken at all — it's made with cubes of pork or veal which are skewered, battered and fried (reminiscent of fried chicken).

Chopped, steamed clams are tossed with chorizo and vegetables, stuffed back into their shells and finished in the oven with a Parmesan-breadcrumb crust.

It’s a classic southern tradition to eat the dish of black-eyed peas, ham hock and rice on New Year’s day.

While kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties.

Barbecue restaurants in the Memphis area tend to serve this dish a side. Spaghetti is tossed with barbecue sauce and pulled pork.

A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy.

This creamy-crispy-cheesy hash brown casserole originated in the Mormon community as a dish to take to, you guessed it, funerals.

Adding cheddar to apple pie is a tradition in New England — and in Vermont, it’s practically the law. The 1999 act designating apple as the state pie mentions a "good faith effort" to serve it with cheddar. In this recipe, it’s baked into the crust.

Enjoyed throughout Virginia but especially in colonial Williamsburg, this creamy, savory soup is commonly made with aromatics, broth, cream and peanut butter. Historically, Virginia grew many peanuts, and the soup is thought to have roots in African cuisine.

Found at the Washington State Fair, Fair Scones are made by a company called Fisher Scones and are served warm, half split open and slathered with jam. They’re beloved for their smooth, fluffy texture and many copycat recipes exist.

Meet West Virginia's unofficial state snack. These pepperoni and cheese-stuffed pockets can be found in convenience stores across the Mountain State. And instead of sliced pepperoni (like in Italian versions found elsewhere) these soft rolls have a large chunk in the center.

This stew made from meat, tomatoes and veggies is commonly made in big batches and served at fundraisers and church functions. It’s thought to be tied to European settlers, and the name could be a derivative of the word bouillon.