GREEN CHILE PORK FRY BREAD/COURTESY OF KELLEY KARNES / SLUGBURGER/COURTESY OF SUZI ALTMAN FOR CORINTH AREA CVB
Cheeseburger Trail (
www.newmexico. org/greenchilecheeseburger). For another take on the cuisine try
green chile pork fry bread, which is just as sinfully delicious as it sounds: Fried bread topped with an over-easy egg, pork, tomatillo salsa, and pico de gallo.
Arizona natives far from home
yearn for pico de gallo (beak of the rooster), also called salsa fresca, a chunky jalapeno/onion/tomato salsa with a bite. Fancy cooks add chunks of watermelon, mango, or pineapple. And what does Mama serve in
Oklahoma? Why, the official state meal, of course: fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, and black-eyed peas.
MIDWEST Let’s get one thing straight. You
New Mexico GREEN CHILE PORK FRY BREAD
newspaper and eaten with the fingers. A family barbecue in Brunswick
and along the Georgia coast must include a cauldron of slow-cooked Brunswick stew. Ingredients: butterbeans, corn, potatoes, tomatoes, celery, onions, chicken, and beef. The original 1800s recipe called for squirrels. One can’t serve catfish in the
low country without a batch of fried cornmeal dough balls held together with egg and buttermilk. Back in the day, when fishermen fried up their catch over an open fire, these golden nuggets kept their yelping dogs quiet. Hence, the way they got their odd name: hushpuppies.
CAJUN COUNTRY Nothing says home to a Cajun
more than “mudbugs” — or, as the rest of us know them, Louisiana crawfish. Boil them with cayenne pepper, onion, bay leaf, and Old Bay
seasoning. Twist off the head and suck out the luscious juice. Then, with a pinch between thumb and forefinger, pop out the sweet meat of the tail. Repeat many times.
SOUTHWEST The official New
Mexico state question is, “Red or green?” Translation: “Do you want red or green chile on that?” Some folks order “Christmas.” That’s half and half. Green chile
stew, a hearty beef- potato-onion-pepper concoction loaded with roasted green chiles, is northern New Mexico’s food of the gods. And how serious are New Mexicans about their green chile cheeseburger? Check out the official New Mexico Green Chile
never, ever put ketchup on a Chicago hot dog. The real deal is an all-beef dog — steamed, not boiled — on a poppy seed bun. Load it up with iridescent green
pickle relish, tomato slices, sport peppers, celery salt, and the all- important plain yellow mustard. Top it all off with a deli pickle spear or cucumber slices.
Mississippi SLUGBURGER
In Springfield, Ill., comfort is a
horseshoe sandwich: two thick slices of toast, topped with a slab of ham cut in a horseshoe shape. Atop this go the “nails” — a heaping pile of fries — and then a molten lava flow
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