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NEW JERSEY IF YOU LIKE A BACON SANDWICH, TRY … A SUB WITH TAYLOR HAM/PORK ROLL. This deli meat, which predates the Civil War, is made of ground cured pork, both salty and hammy, and can be
sliced and eaten cold but is almost always griddled and crisped. Piled onto a breakfast sandwich, swapped in for bacon in a BLT, loaded into a crusty torpedo loaf with cheese and onions, or
simply crisped and eaten as a breakfast or lunch meat, it is a true only-in-Jersey food that shouldn’t be missed. _—A.Z._ IF YOU LIKE YOUR PIZZA SIMPLE, TRY … TOMATO PIE. The main
distinction between this and New York pizza is the order of the toppings: cheese on the bottom and the sauce — made from the state’s high-quality tomatoes — on top. _—K.O._ Blowfish Tails
Rey Lopez NORTH CAROLINA IF YOU LIKE FRIED SHRIMP, TRY … BLOWFISH TAILS. In the spring, just about every seafood shack fries these up by the bushel; they’re usually a few ounces each and
have a clean whitefish flavor. _—A.Z._ IF YOU LIKE SPAM, TRY … LIVERMUSH. It tastes better than its name suggests. Made of seasoned ground pork and liver mashed with cornmeal mush, it is
molded into blocks, then sliced and panfried. _—K.O._ IF YOU LIKE PIE, TRY … SONKER. Dating to Scottish immigrants in the early 1700s, this hot, fruity dessert topped with a sugary crust is
usually made with blueberries, though sometimes other juicy fruits or even sweet potatoes are used. Surry County has its own Sonker Trail, with eight spots (including a few bakeries,
restaurants and a general store) where you can dig in with a spoon. _—K.O._ Heather Ainsworth ROCHESTER, NEW YORK IF YOU LIKE A BIG PLATE OF EVERYTHING, TRY … A GARBAGE PLATE. You can argue
all you want about where to find the best version of this monster of a dish, or what belongs on it, but suffice it to say, this pile of home fries, chicken tenders, burger patties, red hots
or white hots (types of hot dogs), meat sauce, macaroni salad, onions, eggs and whatever else the restaurant or tavern cares to throw on there might sound like a disaster. Yet if you sit
down with some friends over a pitcher of beer and tuck into this meal, you’ll see the genius of putting _everything _on one plate. The Garbage Plate was born at Nick Tahou Hots, a Rochester
restaurant that opened in 1918. You can find it at other local eateries, but Nick Tahou trademarked it. _—A.Z._ IF YOU LIKE HOT DOGS, TRY … WHITE HOTS. If a Garbage Plate is too much, you
can easily find one of its frequent components, the white hot, on its own. This pale, unsmoked German hot dog, popularized by family-owned Zweigle’s in 1880, is made of uncured pork and
unsmoked beef and veal. Order it at one of the spots along “hot dog row,” a 20-minute drive hugging Lake Ontario, that includes Don’s Original (where these iconic wieners are listed on the
menu simply as “hots”). _—K.O._ IF YOU LIKE CHICKEN PICCATA, TRY … CHICKEN FRENCH. Sometimes referred to as Chicken Francese outside of Rochester, this elegant dish of thinly pounded chicken
cutlets, coated in egg batter and simmered in a white wine or sherry lemon-butter sauce, is said to have originated at the now-closed local restaurant Nate’s Brown Derby. It still graces
the menu of just about every Italian bistro in the city, including Phillips European and Mr. Dominic’s at the Lake. _—K.O._ Getty Images LOUISANA IF YOU LIKE SAUSAGE, TRY … BOUDIN. This
combination of pig parts, rice, veggies and plenty of seasoning stuffed into a casing has the entire Southwest Louisiana Boudin Trail dedicated to it. If the idea freaks you out, try a
boudin ball; it’s casing-free and deep-fried, which makes anything more approachable to some. B&O Kitchen & Grocery in Sulphur does it well. _—K.O._ IF YOU LIKE SPICY SAUSAGE, TRY …
CHAUDIN. Also known as hog ponce (stuffed pig’s stomach), this dish — one of my favorites in America — is, luckily, still the pride of Cajun country. Poche’s Market, Restaurant &
Smokehouse, an almost 60-year-old institution in Breaux Bridge, stuffs the linings of hog stomachs with a homemade spicy sausage, smokes this, then roasts/braises it for hours. Sliced and
served, or sliced and panfried, this is a delicacy of the Southern meat arts. _—A.Z._ IF YOU LIKE SEAFOOD, TRY … FROGS’ LEGS. The city of Rayne (population: around 7,200), west of
Lafayette, is nicknamed the Frog Capital of the World, even hosting an annual Frog Festival for the past half century. Restaurants such as Chef Roy’s Frog City Cafe and Gabe’s Cajun Food
honor the amphibian, too, serving up platters of frogs’ legs (which are longer than you’d expect) that are seasoned, battered and fried to perfection. _—K.O._ _Andrew Zimmern is a celebrity
chef who hosts _Family Dinner _on the Magnolia Network and previously hosted _Bizarre Foods _on the Travel Channel._ _Kelsey Ogletree regularly writes on food for _AARP The Magazin_e_ _and
has also written for _Better Homes & Gardens, Southern Living and Travel + Leisur_e._