Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

This tasty Czech pastry is now a Texan tradition.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

Leftover coffee plus gelatin equals this vintage dessert.

It's so much more than just mayonnaise and ketchup.

Idaho's fried specialty makes steak a finger food.

In Idaho, even sundaes pay tribute to the state's beloved tuber.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

A century-old organism creates some of the world's best bread.

This Canadian favorite is relatively unknown elsewhere.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

The prosperous Southern California date industry produces delicious milkshakes.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

In Gilroy, California, garlic flavors everything, including desserts.

This classic San Franciscan ice cream sandwich is it, isn't it?