In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

To some, the soup's greens represent key moments of the crucifixion.

Greens and crispy corn bread combine in this North Carolina specialty.

This bright green cocktail doubles as dessert.

This is what happens when soldiers pick a new name for meat on bread.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

In Arkansas, this order will land you a plate of fried fish.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

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

The fairest and rarest of them all.

This cocktail is a New York City summertime staple, albeit an illegal one.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Sardinia may be home to the oldest style of cheese.

This century-old New Orleans treat is still sold from a mule-drawn cart.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Elderly villagers hunt the digger wasps that stud these Japanese rice crackers.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Reach peak Americana with these deep-fried balls of Coca-Cola.

Mexican and American Indians have a long history with this powerful cactus.

Californian BBQ involves red oak, sirloin, and special grills.