Signature Dishes from American Cities

This sandwich is made with thinly sliced ribeye beef, melted cheese, and ketchup. In the 1930s, Pat Olivieri, a hot dog vendor, decided to grill beef and roll it.

Philadelphia: Philly cheesesteak

To support striking streetcar workers, two New Orleans restaurateurs decided to offer them inexpensive sandwiches of French bread with gravy and leftover roast beef.

New Orleans: Po'boy

The famous Gooey Butter Cake lives up to its name. A baker overbutters his coffee cake in the 1930s, much to his customers' delight.

St. Louis: Gooey butter cake

Some of Chicago's deep-dish pizzas A thick layer of dough formed to a deep round pan and pulled up the edges, baked to about 80% readiness, then pulled out and frozen.

Chicago: Deep-dish pizza

Baltimore chefs have long had access to blue crabs from the Chesapeake Bay and have combined the crabmeat with breadcrumbs, spices, and crackers to make the cake.

Baltimore: Crab cake

Washington D.C.’s hometown dish is the half-smoke—a hot dog with several twists. The sausage in a half-smoke generally consists of half beef and half pork. 

Washington D.C.: Half-smoke

Clam chowder doesn’t limit itself to just clams the famous New England dish can be made with all types of seafood combined with milk tomatoes salt pork onions and other vegetables

Boston:Clam chowder

Thanks to its versatility, taste, and ease of preparation, the Dallas dish has become a staple in Texan kitchens.

Dallas: Texas caviar

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