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Hippiekinkster -> RE: City Signature Foods (9/19/2010 6:54:51 AM)
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quote:
ORIGINAL: SpiritedRadiance
quote:
ORIGINAL: Hippiekinkster
You lost the plot, Fraulein. Hershey's is not a regional, or city, specialty. Neither is Jose's Tacos. One can get hot dogs anywhere. Philly cheesesteak, yes, although I don't think it's anything special.
Herseys is MADE in in HERSHEY PA people travel THOUSANDS of miles... to go to the factory.
HOW do you get any more special then that.
The difference, my dear, is that Key Lime Pie (for example) is a dish that originated in the Florida Keys, whereas Hershey's is a company making a product.
Chocolate is world-wide. Navajo Tacos are only made in N. AZ, and there is no one comapny making them. They are a regional food that developed out of necessity.
I think that is the spirit of Malkinius' OP, rather than what restaurant makes the best pizza or what produce is grown wherever. Potatoes is not a signature city or regional dish, unlike Gumbo (btw, it's File, with an accent mark over the "e", not "filet"; I've made a smoked duck and Andouille Gumbo before. Some say either okra or File, but I use both.)
Calamity Sandra: I'll have to take your word for Currywurst. I've only had it in Berlin, and I wasn't impressed. Basically, a Kielbasa-like wurst with spicy ketchup (catsup).
All the books say it was invented in Berlin.
Now, the Weisswurst in Munich, heavenly. So delicately flavored. I bought mine from the metzger at the Viktualeinmarkt that had won the Gold Prize the year prior, in 2002. Had to have Händlmeiers Süssersenf with ein Paar, natürlich.
Vendaval: Love tri-tips (A California cut). Trader Joe's has them with an Asada-type marinade. Just delicious, hardly any fat, but ya gotta slice it thin cross-grain. BTW, Trader Joe's and Aldi's are owned by the same company.
I had some astounding Chicken Tamales (cooked in banana leaves with a Mole Amarillo) from an an old Indian woman street vender at the Mercado de Abastos in Oaxaca Mexico. There are a lot of regional signature dishes all over Mexico. Turkey in Mole Negro, Sopa de Lima, Ceviche de Caracol (Conch Ceviche), in Yucatan and Quintana Roo; Tlayudas (a huge white-corn tortilla), The Seven Moles of Oaxaca, Squash Blossom Soup, etc. in Oaxaca, Mole Poblano, Tinga Poblana, Red, white, & green enchiladas in Puebla; Red Snapper Veracruz, and on and on. Fortunately regional cuisines are still very much alive in Mexico. I've made all of these dishes bith at home and in my old restaurant. I need to make them again. IMO, the only countries that have as varied cuisines are India and China, and China is somewhat homogenized, with many dishes starting with chicken stock, and using soy sauce, but still, there's a world of difference between the Moslem dishes of the area near Mongolia, and Hunan, or Peking, or Canton cuisines, for example.
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