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New Haven Pizza

Another contender in the pizza wars is the New Haven pizza—or, we should say, “apizza.” Some pizzerias in the area refer to their pies as “apizza” to reflect the dialect of the Italian settlers who called New Haven home at the turn of the twentieth century. That’s just the beginning of what makes this delicacy special.

With its charred crust and oblong shape, these Neapolitan pizzas have a more rustic look than what we’re used to. In their most traditional form, they don’t even have toppings other than tomato sauce. But parlors can pile on toppings while staying loyal to the thin, light, crispy New Haven style.

Indian Taco/Navajo Taco

Some of the most beloved foods in the U.S. are born from oppression. Frybread originates from the late 1800s when American Indians were forced onto reservations and rationed flour, lard, and yeast or baking powder. Over time, this round, fried dough has become a staple both at powwows and state fairs, where they are usually referred to as elephant ears.

In South Dakota and Arizona, frybread also serves as a soft but crunchy taco base. South Dakota’s Indian tacos (made with yeast) and Arizona’s Navajo tacos (made with baking powder) are typically topped with traditional taco ingredients. To mix it up, look to global toppings like berbere chicken or curry sauce.

Cleveland Polish Boy

Between the Springfield horseshoe sandwich and the Cleveland Polish boy, it looks like the Midwest really likes their fries on their sandwiches, and who can blame them? Ohio has a strong Polish heritage and, accordingly, a strong love of Polish sausage. The Polish boy, Cleveland’s take on the Louisiana po’boy, includes kielbasa, french fries, barbecue sauce, and coleslaw.

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