Mr. Mayor, I’ll always take burgoo over Brunswick stew.

Sounds like the potatoes served at a Fish Boil around Wilson and Olcott on Lake Ontario.

[style=”color: #ff0000;”]Salt potatoes (Syracuse, NY)[/style] – Small white potatoes, boiled in heavily salted water and served with LOTS of melted butter.  I’ve usually had them at the Great NY State Fair (most food vendors sell them at at family/firehouse clambakes.  A true taste of summer in CNY!  
Here are the most recent ones I had after a 10-mile race through Syracuse this past May.  And boy did I need to replenish with lots of salt!
http://s115.photobucket.com/user/billyboy71_2006/media/Mountain%20Goat%202013%20in%20Syracuse%20NY/IMG_5147_zps6e06d87f.jpg.html
[style=”color: #ff0000;”]Garbage plate (Rochester, NY)[/style] – I’ve only had it one time, but not at Nick Tahou’s where it originated and the name is trademarked.  Other places can serve the same dish but they must call it something else, usually “trash plate”, “refuse plate”, or dumpster plate”.  Tahou’s had a booth at the Lilac Festival in Rochester in the early 1990s and while visiting friend in the area we went to the festival and I indulged in one of these plates after hearing a few of my U of R friends speak highly of it.  More than 20 years later I crave another one.  Chose your meat (hamburger, hot dog, sausage, etc…) and they cover it with a meat/chili sauce, home fries, chopped onions, mustard and hot sauce.  A scoop of macaroni salad and a scoop of baked beans on the side of the same plate and a couple slices of bread.  Sorry, no pics of this one.  Fer what ails ya!
Cheers!  -billyboy

Salt potatoes are a staple in central NY, we eat them with everything during the summer.
 
A garbage plate restaurant opened around the corner from our place in Oneonta, we’ve become friendly with the owner and I eat there once or twice a week. Today I had a hot plate with garlic mashed potatoes, topped with philly cheese steak, the ubiquitous “Rochester” sauce (their sauce is really spicy), and chopped onions and mustard. Sloppy but really good.

An offshoot of Brunswick Stew is the “Kentucky Burgoo”. Authentic recipes use small game and Mutton as the meat base .
 
Speaking of Mutton, don’t forget the Central and Western Kentucky BBQ choice of adult Sheep (not Spring Lamb) for the main course of BBQ Meat.
 
St Louis is the home of Toasted Ravioli, and ‘Snoot (Snout) Sandwiches.
 
Carmel Pie (so Central Tennessee),  BBQ Spaghetti (Memphis area),  Crwfish/MudBugs (Cajun Louisiana), Mississippi Delta Tamales, Navajo Fry Bread (and related Tacos) Arizona.  Meat Stuffed KOLACHE from the Czech communities in Texas..
 
You have opened a door to a lot of memories of samples we have tried over the years…thanks
 
PS- Always add the two Lobster Rolls from New England…Hot with Butter, Cold with Mayo !!

I know a little bit of the history of the fish taco.

I never went with them, but several friends of mine, mostly police officers, used to take trips to Baja.  Specifically, they went to a town called San Felipe.  They would always come back raving about the fish tacos they got from a cart on the beach.
One of those guys, Steve Rubio, liked them so much, he opened a little restaurant on Mission Bay in San Diego.  He opened in a building that had previously housed an Orange Julius franchise.   Needless to say, the concept went over well.  A few years later, I found fish tacos on a menu in Florida.  Now they’re everywhere.  But Rubio was the visionary.

Preety much right, Poverty Pete, except it is Ralph Rubio. 
 
Here’s a photo I took of Ralph Rubio a few months ago when I joined him to try their new langoustine lobster tacos. He’s a nice guy and very passionate about sustainability, the ocean environment and of course, food. And he still enjoys fish tacos!

I know a little bit of the history of the fish taco.
 
I never went with them, but several friends of mine, mostly police officers, used to take trips to Baja.  Specifically, they went to a town called San Felipe.  They would always come back raving about the fish tacos they got from a cart on the beach.
One of those guys, Steve Rubio, liked them so much, he opened a little restaurant on Mission Bay in San Diego.  He opened in a building that had previously housed an Orange Julius franchise.   Needless to say, the concept went over well.  A few years later, I found fish tacos on a menu in Florida.  Now they’re everywhere.  But Rubio was the visionary.

There are certain parts of the country that I haven’t been to yet and that is where I need to try:
Cincinnati Chili
Kentucky Mutton Burgoo
Kentucky Hot Brown
Maine Lobster roll
Philly Cheesesteak
Conch Chowder and fritters
Indiana Tenderloin sandwich
Some items I have had elsewhere but of course I want to try them in the area that made them famous. And of course I need to try:
Lutefisk

I’ve had all those items in their specific locale except Lutefisk where I’ve lived now for 43 years and where it is made here in Minnesota. [:)] On that one I am waiting for wanderingjew to tell me how good it is. [;)]

 
I think all of us will anxiously await wanderingjew’s lutefisk report. 
 
[:D]

There are certain parts of the country that I haven’t been to yet and that is where I need to try:
Cincinnati Chili
Kentucky Mutton Burgoo
Kentucky Hot Brown
Maine Lobster roll
Philly Cheesesteak
Conch Chowder and fritters
Indiana Tenderloin sandwich
Some items I have had elsewhere but of course I want to try them in the area that made them famous. And of course I need to try:
Lutefisk

I’ve had all those items in their specific locale except Lutefisk where I’ve lived now for 43 years and where it is made here in Minnesota. [:)] On that one I am waiting for wanderingjew to tell me how good it is. [;)]

Ah!  Thanks WarToad!  Can’t say that sounds appealing, but worth trying once.

Ketteract–
Thank you for starting this thread!   What is a Seattle-style hot dog?  I have never heard of this before.

Seattle style refers to topping the dog with cream cheese.  Something Biker Jim here on the forum popularized in his neck of the woods.

Ketteract–
Thank you for starting this thread!   What is a Seattle-style hot dog?  I have never heard of this before.

There are certain parts of the country that I haven’t been to yet and that is where I need to try:
Cincinnati Chili
Kentucky Mutton Burgoo
Kentucky Hot Brown
Maine Lobster roll
Philly Cheesesteak
Conch Chowder and fritters
Indiana Tenderloin sandwich
Some items I have had elsewhere but of course I want to try them in the area that made them famous. And of course I need to try:
Lutefisk
 

For an outstanding source on this topic, check out this http://www.roadfood.com/Forums/Photos-of-Regional-Food-by-State-m568252.aspx thread.

Thanks for bringing this up.
It’s now time to do some serious updating and adding!

For an outstanding source on this topic, check out this http://www.roadfood.com/Forums/Photos-of-Regional-Food-by-State-m568252.aspx thread.

Kneffla(knoefla) soup – ND and upper MN.  A german/scandinavian (I’ve seen both communities claim it) dumpling and chicken soup.  Rich, thick, very “comfort food”.  Typically makes it’s appearance come fall and winter in small town cafes in the very upper mid-west.