Corned Beef Reuben. A fuckton of corned beef, sauerkraut, Russian dressing, and Swiss cheese on rye. Jewish-American, but regional origins are disputed.

The Netherlands is proud to present: the kapsalon.

Tampa FL, our local dishes are:

Chicken and yellow rice, with black beans and fried sweet plantains.

Deviled Crab (sort of a croquette with crabmeat in the middle)

Cuban sandwich (called that but really it’s a Florida thing and the cuban bread in Tampa from La Segunda Central is the absolute ideal)

Cafe con leche and cheese toast (cheese on cuban bread, pressed) for breakfast is heavenly.

Guava and cream cheese in various arrangements is also one of the things I don’t see everywhere, but is so delicious, I don’t think it’s local exactly but is all around here.

Regional favorites from my travels in the US off the top of my head…

Northeast? Lobstah. Syracuse Salt Potatoes.

Creole and Soul Food in the South. Jambalaya, Etoufee, corn bread, collard greens…so much good food.

BBQ. Pick your region. From lean brisket to fall apart sweet and sticky or Carolina tart.

West Coast…I’m gonna say Mexican. Weird to say another country’s food in a US state, but California does it awesome.

I want to make a comment about poutine for Canada. A lot of places do poutine as “fries, cheese, gravy, done”, which never does it justice.

1. You have to use cheese curds, not anything else. A lot of places will use shredded cheese or mozzarella, and it never works out the same.

2. Bland fries = bland poutine. If your fries are just a normal russet potato with a bit of salt, it’ll probably be alright but not great. Some of the best poutines I’ve ever had have used seasoned potato wedges as a base, usually with “New Potatoes” (the variety name) instead of russets as the base.

3. Use more gravy. However much you think you’ll need, use more. Just trust me on this one.

Dutch guy here. We don’t have many things to boast about culinarily, but the one that doesn’t get any mention is Smoked Eel (gerookte paling). It’s typically dutch, fatty, smokey and delicious. It’s such a pity nobody took Antony Bourdain to eat this when over here.

I live in South Limburg, so ‘Zoervleis’.

Haven’t had it yet but I so gotta try out khachapuri from Georgia.

I’d recommend the Irish Spice Bag.

Just a really simple but great takeaway food. Just make sure you get the right kind of curry sauce if making it at home. Takeaway curry is its own thing, but it’s more on the Chinese curry style.

I don’t eat animal products anymore, but I did eat a Kentucky hot brown once and that was interesting at the time. Unfortunately the restaurant I ate it in that was in Kentucky was so scary because there were actual Klan members in there and they were smoking in the restaurant. It was the absolute only place open on a Sunday to eat and it was kind of scary.

Garbage plates! I don’t eat animal products anymore but that was a fun thing to eat. Also a Kentucky hot brown was an interesting dish, even though I ended up eating that in a restaurant that had actual Klan members in it.

Czech Republic: Svickova

Philippines: Sisig

Singapore: Chicken Nasi Goreng

Korea: Sundubu Jjigae

Brazil is a very large place with each state/region having its own type of food.

So if I may make a suggestion of my hometown’s favourite snack (which I think originated in the state of São Paulo)

We call it Prensadão – It’s a Brazilian take on a hot dog, and like everything Brazilian… It is very extra.

The hardest part to get outside of Brazil is probably the bread. It uses a bread that is a bit like a hamburger bun in texture, but instead of being round, it’s a rectangle and it’s large.

You start with hot-dog sausages. Cook them up, then slice them in half longitudinally (so you get two long half-sausages). Get like three or four of those and put them in the bread.

Then you add Potato Straws, Cheddar Cheese, Little Tomato Cubes, bacon (fried until crispy), and optionally some chicken (grilled and then cut into tiny shreds)

(Other optional additions: Calabrese sausages, sweet corn, ham, mozarella, cream cheese)

You know you reached ideal Prensadão density when it looks like you CAN’T CLOSE YOUR DAMN SANDWICH.

So now you put it in a hot pan, get a large piece of metal, and squish that bitch down using your body for leverage (our local restaurants have dedicated presses for doing this, but you can and I HAVE improvised with just. ANOTHER PAN.) – Flip. Press again to toast and squeeze on the other side.

Serve with a sauce made of mayonnaise blended with garlic and chives for added flavour.

Or if you want the meal traditionally associated with Brazil, you should try feijoada. Made with black beans, pork, and sausages. Served with some oranges to take the edge off.

Pepperoni rolls - West Virginia

Adobo or milkfish - Philippines

Dirty rice - southern states

Gumbo or red fish courtbouillion from south LA (Cajun food). Also boudin and cracklins.