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

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

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

This Jersey-born frosty drink is now a Rhode Island favorite.

The portable breakfast food might've originated with British soldiers returning from India.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

This velvety, vintage treat still has a fan base in Maryland.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

This dark, rare fruit lasts a very long time.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

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

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

You eat the shell, too.

The Mexican fungal delicacy that makes corn taste like a mushroom.

For a juicier burger, steam it like a vegetable.

Quench your thirst with the refreshing taste of celery soda.

No slugs were harmed in the making of this five-cent sandwich.

Don't call the crown jewel of New Jersey "Canadian bacon."

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

Leftover coffee plus gelatin equals this vintage dessert.