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1. Goetta (Cincinnati, Ohio)

Image: Austin Ban

Goetta is a mixture of ground meat, steel-cut oats, and spices that Cincinnati has been frying up since German immigrants brought the recipe over in the 19th century. It's pronounced "get-uh," and locals are passionate enough about it to hold an annual Goettafest.

The oats give it a texture that's simultaneously crispy and tender when pan-fried, creating something that's part sausage patty, part savory oatcake. Cincinnatians slice it thick and serve it alongside eggs, or get creative with goetta burgers and sandwiches.

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2. Pasties (Michigan's Upper Peninsula)

Image: Annie Spratt

The Upper Peninsula of Michigan is practically its own country, and its national dish is the pasty— a handheld meat pie that Cornish miners brought to the copper mines in the 1800s . These aren't dainty; they're hefty D-shaped pockets of pastry stuffed with beef, potatoes, rutabaga, and onions that could double as hand warmers in a blizzard.

The genius of the pasty was its portability and built-in plate. Today, you'll find pasty shops scattered across the U.P., each claiming the most authentic recipe.

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3. Frito Pie (New Mexico)

Image: Dollar Gill

This isn't plated food— it's literally served in a torn-open bag of Fritos corn chips, topped with red or green chile, cheese, and onions . You eat it with a plastic fork while standing at a high school football game or state fair.

The dish embodies New Mexico's chile-obsessed culture, where "red or green?" is practically the state motto. The Fritos get soggy in all the right ways, absorbing the spicy chile while maintaining just enough crunch to remind you they're there.

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4. Scrapple (Mid-Atlantic, especially Pennsylvania)

Image: Theme Photos

Scrapple is what happens when Pennsylvania Dutch settlers decided that absolutely nothing from a pig should go to waste. It's a loaf made from pork scraps, cornmeal, and spices, then sliced and fried until crispy .

The texture is distinctive—crispy on the outside, soft and almost pâté-like inside. Philadelphians and Delawareans grow up eating it alongside eggs, though the rest of the country largely treats it with deep suspicion.

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5. Burgoo (Kentucky)

Image: Artur Kornakov

Kentucky's contribution to the stew hall of fame is burgoo, a thick, slow-cooked concoction that traditionally contained whatever meat was available—sometimes mutton, sometimes squirrel. Today's versions stick to more conventional proteins like chicken, pork, and beef, mixed with every vegetable imaginable in a tomato-based broth.

Burgoo is serious social food, cooked in enormous quantities for church gatherings, Derby parties, and political rallies. The cooking process takes hours, sometimes overnight, until everything breaks down into a thick, hearty mixture that's more texture than individual ingredients.

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6. Chicken Bog (South Carolina)

Image: Douglas Fehr

It's a one-pot dish of chicken, rice, sausage, and spices cooked together until the rice absorbs all the flavorful liquid . The "bog" refers to the thick, creamy consistency, though no actual wetlands are harmed in the making.

This dish turns up at family reunions, church suppers, and fundraisers throughout the Pee Dee region of South Carolina. It's essentially a drier, heartier cousin of chicken and rice, with smoked sausage adding a smoky punch.

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7. Tavern Sandwich (Iowa)

Image: Jessica Tan

Iowa's tavern sandwich is what happens when a sloppy joe goes to finishing school. It's seasoned ground beef served on a bun, but unlike a sloppy joe, there's no tomato-based sauce . Just perfectly spiced, slightly steamed ground beef piled high and falling apart in the most dignified way possible.

The sandwich gained fame through the Maid-Rite restaurant chain, founded in Iowa in 1926. The meat is cooked with a secret blend of seasonings and stays loose rather than being formed into a patty.

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8. Boiled Peanuts (The Deep South)

Image: Tom Herman

These soggy legumes are sold from roadside stands in the Carolinas, Georgia, Alabama, and beyond, often out of slow cookers perched on card tables. They're warm, salty, and utterly unlike any peanut you've eaten at a ballgame .

The texture shocks first-timers—soft and almost bean-like rather than crunchy. You pop open the shell, squeeze the peanuts into your mouth, and toss the hull. Cajun-spiced versions add heat to the mix.

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9. Runza (Nebraska)

Image: ClickerHappy

Nebraska's state snack is the runza, a rectangular pocket of yeast dough stuffed with seasoned ground beef, cabbage, and onions . German-Russian immigrants brought this handheld meal to the Great Plains, where it became so beloved that an entire fast-food chain bears its name.

The beauty of the runza is its portability and balanced flavors. The sweet, slightly tangy cabbage cuts through the savory beef, all wrapped in soft, golden bread. Nebraskans eat them at football games, after school, and whenever they need portable comfort.

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10. Slug Burger (Mississippi)

Image: Mike

Mississippi's slug burger has nothing to do with garden pests and everything to do with Depression-era ingenuity. When meat was expensive, cooks in Corinth stretched ground beef by mixing it with flour, potato flakes, or even cornmeal before forming patties and deep-frying them .

Today, this crispy, slightly bready burger remains a regional treasure, especially during the annual Slugburger Festival. The extenders give it a unique texture—crunchier outside, denser inside than a regular burger. It's served on white bread or a bun with mustard, pickles, and onions.

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Dance marathons

Image: Ardian Lumi

Dancing has always been a praised activity for having some fun and passing the time. It’s simple and requires nothing but a music-playing device. So, back in the ‘20s, people felt the need to find a new twist for this basic entertainment and so they thought making dance marathons was a great idea.

How did they work? The concept was as simple as dancing: Couples would compete to see who could dance the longest all for a shot at cash prizes. But we’re not talking hours here—the contest could last for days! Audiences watched in fascination (and a bit of morbid curiosity, we might add) as exhausted dancers pushed their bodies to the limit. Remember, this was a time when missing out on a chance for quick money and a bit of fun was not a possibility!

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Flagpole sitting

Image: Jonathan Simcoe

We don’t know if he was trying to break a record or if he just needed some alone time, but after Alvin "Shipwreck" Kelly climbed atop a flagpole in 1924 and stayed there for over 13 hours, a new fad was born: flagpole sitting.

And speaking of basic trends, this is exactly as you read it: People all over America were climbing up and sitting on flagpoles to see how long they could stay up there. We can all agree that these people were after entertainment and a bit of competition. And it got so serious the record eventually stretched to an astonishing 49 days!

By the 1930s, though, the thrill wore off and the fad faded, but the absurdity of it all remains—and earned it a spot on this list!

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Stickball and stoopball

Image: Jeremy Stewardson

Sports today are no longer just about playing the game. For most of them, you need a lot of equipment, which is rather expensive, especially if you’re going to use it in the streets with your friends from the block.

Back in the ‘20s, baseball equipment was hard to come by. As a result, American kids in crowded urban areas came up with their own inventive versions of the game: stickball and stoopball. The fun behind this trend? Using whatever they had on hand to play: Broomsticks for bats, rubber balls, and parked cars or stoops as bases. The games required nothing more than creativity and a few friends. And no one can deny—the 1920s were indeed a creative time!

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Johnny on a pony

Image: freestocks

This is a trend that started in the 1940s, and the names used for this game are simply hilarious: "Strong horses, weak donkeys," "Hunch, Cuddy, Hunch," just to name a few.

Johnny on a Pony, or Buck Buck, was a rough-and-tumble game in which one team bent over to form a "horse" while the other team took turns jumping on their backs, trying to knock them over .

You may think this was innocent, but not quite—it was chaotic, sometimes painful, and, more often than not, left participants in a pile of tangled limbs.

Kids do not care for those things, but the game’s physical nature made it exhilarating and dangerous at the same time. That’s why, eventually, concerned parents and schools stepped in and banned it—one too many injuries to keep it going!

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Drive-In movie theaters

Image: Tim Mossholder

Movie theaters are great, but drive-in movie theaters are even better—they were the ultimate fusion of America’s love for cars and entertainment.

The first official drive-in theater opened in 1933, and it was an alternative for families to a fun and affordable night out under the night sky, watching a movie from the comfort of their car . No wonder this quickly became a beloved American pastime. And you can already imagine whose favorite this was: Teens and young couples, who enjoyed the privacy of their cars while watching the latest films of the time.

The trend slowly faded as film rentals became more popular, and later with the rise of streaming platforms. However, keep an eye out for this one, because it’s definitely making a comeback!

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Miniature golf

Image: Will Porada

Some may argue that the fad behind miniature golf never actually died, and that’s partially true. But let’s go back to the time it first appeared and all the craze that erupted around it.

It wasn’t until Garnet Carter opened his "Tom Thumb" golf course in 1927 that miniature golf became a true sensation . Located in Lookout Mountain, Tennessee, Carter’s course wasn’t just about putting greens; it also featured miniature goblins, gnomes, and other fun obstacles for players.

We don’t know if he knew this would be so successful, but Carter went all in: He patented the design, and it hit the jackpot—miniature golf became a nationwide success.

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Hood ornaments

Image: Clem Onojeghuo

Funny thing about the past: You didn’t always need to be extravagant to be trendy—sometimes, just a tiny ornament on your car was enough.

In the 1920s and ‘30s, no car was complete without a stylish hood ornament adorning its radiator . At first, these ornaments were designed to check on the engine temperature. But they soon evolved into artistic expressions of each brand to showcase wealth and personality.

We all recognize the winged goddess or the jaguar jumping out of the car, right?

However, this trend didn’t last long. As car designs modernized and safety became a concern, hood ornaments became less common, and eventually, all but disappeared. If you see a car with one of these today, you can bet it’s worth more than one can get in a lifetime!

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Kilroy was here

Image: Richard Cohrs

There are two generations: One is looking for Waldo, and the other is looking for Kilroy. Which one do you belong to? Now, if you’re wondering who Kilroy is, let us tell you.

Kilroy was a doodle, and the complete drawing consisted of Kilroy and a message that read "Kilroy Was Here." This graffiti popped up just about everywhere during World War II.

The doodle, featuring a bald, long-nosed figure peeking over a wall, was a symbol of American presence and humor. It’s said that Kilroy was originally the work of James J. Kilroy, a shipyard inspector who scrawled it on equipment he inspected.

But that was just the beginning—the drawing spread to every corner of the globe. Have you ever come across one?

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Swing dancing

Image: Clarisse Meyer

Few things are as time-sensitive and culturally reflective of an era, don’t you think? In the early 20th century, specifically during the 1920s and 1930s, the dance that dominated every dance floor was swing . And it makes perfect sense—this was the Jazz Age, so swing dancing perfectly matched the exuberance of that music!

Dances like the Lindy Hop, Charleston, and Jitterbug took over dance halls, with young people spinning, jumping, and flipping to the infectious rhythm of big bands.

Older generations sometimes frowned upon the flashy, intimate dance styles, but that only made them more appealing to rebellious youth. Some things never change!

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Stamp collecting

Image: Tolga deniz Aran

Philately is the collection of stamps or the study of them, and it became a fad across the United States during the 1920s and the ‘30s. Why? Here is the reason.

Stamps offered people a way to explore history, geography, and art. They were everyday items, easy to access, and nobody could escape them. For example, President Franklin D. Roosevelt was an avid stamp collector. Not that he needed them to learn about history or art—it was just a way to have fun.

Contrary to other trends we have discussed, schools encouraged this hobby, because it was both educational and enjoyable. Collecting stuff is a never-ending trend; there are all kinds of collections today and stamp collections today are almost invaluable!

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Daiquiri

Is it possible that our favorite vacation cocktail was originally a "medicine"? Back in 1898, an American mining engineer named Jennings Cox was working in the village of Daiquiri, Cuba. He mixed local rum, lime, and sugar to keep his workers refreshed and to ward off yellow fever.

This drink migrated to the States, becoming popular during the 1940s and 1950s, and a favorite of Ernest Hemingway and President John F. Kennedy . While Hemingway famously drank daiquiris in Havana, JFK later helped make the cocktail fashionable in American political circles. Rum brands like Bacardi and Captain Morgan helped make the cocktail a summer favorite, and the original recipe started to vary among bars and vacation spots.

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Hamburger

Did you know one famous hamburger origin story points to a small town in New York? According to the Menches family legend, brothers Frank and Charles Menches were selling pork sausage sandwiches at the 1885 Erie County Fair in Hamburg, New York, when they ran out of pork . A local butcher suggested ground beef instead. The brothers reportedly seasoned the beef with coffee, brown sugar, and other ingredients, then served it between bread with ketchup and sliced onions. The sandwich was said to be a hit, so they named it the "hamburger" after the town where the fair was held.

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German Chocolate Cake

Don’t let the name fool you into thinking this recipe comes from overseas. This dessert was actually born in Dallas in 1957 when Mrs. George Clay sent the recipe to the local newspaper, the Dallas Morning News . The German part actually comes from Sam German, the man who developed the dark baking chocolate for Baker’s Chocolates Company back in the 1850s.

This cake quickly became a sensation at birthdays and other celebrations thanks to its coconut-pecan frosting. The confection eventually inspired similar cupcakes, brownies, and even an ice cream flavor.

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Philly Cheesesteak

One of Philadelphia’s most famous foods started almost by accident. In 1930, Pat Olivieri was running a hot dog stand in South Philly when he decided to grill some chopped beef and place it inside an Italian roll for himself. A taxi driver nearby smelled it, asked for one too, and legend follows that the word spread quickly around the city .

Shortly after, melted cheese became part of the recipe —usually Cheez Whiz, provolone, or American cheese. Today, locals debate whether the best version is sold at Pat's King of Steaks or Geno's Steaks.

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Hot Dog

Just like the hot dog itself has two main ingredients, its origin story also comes in two parts. Some people say the sausage came from Frankfurt, Germany, while others believe the wieners of Vienna, Austria, inspired it. Frankfurt even celebrated the sausage’s 500th anniversary in 1897 to strengthen its claim.

But how did the hot dog become an American favorite? Before the 1850s, people in New York usually ate frankfurters between two slices of bread. Around that time, Austrian baker Ignatz Frischman arrived near Coney Island, and he noticed how much the crowds loved the sandwiches. After opening his bakery, he created a long, soft roll made especially for the sausages, and street vendors quickly started using them .

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S'mores

The first known recipe for the summertime classic appeared in a 1927 Girl Scout handbook, where campers were taught to roast marshmallows over a fire and sandwich them between graham crackers and chocolate.

Companies like Hershey's, Jet-Puffed, and Honey Maid helped turn s’mores into a must for campfire treats, and now, they can be made in ovens or microwaves with peanut butter or flavored chocolate.

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Corn Dog

A hot dog dipped in cornmeal batter, placed on a stick, and deep-fried until golden brown. That is how a classic corn dog is made. During the late 1920s, one Minnesota family sold their version of the corn dog at the Oregon local fairs under the name "Pronto Pup" because they disliked the term "corn dog." Even so, "corn dog" became the most recognized name, especially after state fairs in Texas and the Midwest helped popularize it throughout the country.

They are staples at carnivals, baseball games, and amusement parks, and are usually adorned with mustard or ketchup . Also, newer versions use spicy sausages, cheese-filled batter, or mini bite-sized pieces for easy snacking.

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Lobster Roll

One early story places its birth in a Connecticut restaurant during the 1920s, where warm lobster soaked in butter was served inside a toasted roll. Years later, Maine helped popularize a different version with cold lobster mixed with mayonnaise, and the debate between the two styles continues.

By the 1970s, lobster rolls had turned into a symbol of seaside vacations across the Northeast. People have them at seafood shacks, harbor towns, and summer festivals. Famous spots like Red's Eats became famous for lobster meat rolls, while others, such as Luke's Lobster, helped introduce the sandwich to the rest of the country.

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Reuben Sandwich

The Reuben Sandwich has been part of a food debate for nearly a century. One version takes us to the 1920s, Omaha, Nebraska, where grocer Reuben Kulakofsky asked for a special sandwich during late-night poker games at a hotel . The other one says a New York deli owner was already serving something very similar around the same time.

No matter the truth, the sandwich was already appearing on menus by the 1930s with its mix of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. It is a classic choice at American diners and Jewish-style delis.

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Piña Colada

It first appeared in 1954 at the Caribe Hilton. Bartender "Monchito" Marrero, after trying different recipes, finally arrived at the rum, coconut, pineapple juice fusion we enjoy today.

Coco López and Malibu, both liquor brands, helped turn the drink into an easy, homemade one, enabling more flavors like strawberry, mango, or even banana. Also, as Caribbean vacations and cruise trips became popular during the second half of the 20th century, the piña colada started showing up at beach bars and resorts all over the country.