Taste Test

Just like accents, classic snacks vary from region to region. Can you match these dishes to their places of origin?

FOOD ILLUSTRATIONS: TIM VIENCKOWSKI

PIZZA

1. These square pies have a thick, deep-dish crust. They are like Chicago-style pizzas in that the sauce is put on last.

2. The thin crust is unleavened and breaks like a cracker. It’s topped with a blend of provolone, Swiss and white cheddar cheese.

3. Popular toppings on these colorful, salad-like pies can include avocado, goat cheese and broccoli.

HOT DOGS

4. Although served on a bun with mustard and relish like plenty of other wieners, these hot dogs are boiled then grilled.

5. Known as “white hots,” these dogs are pale because they’re made of uncured and unsmoked pork. They are also a little spicy.

6. “Dragged through the garden” denotes a dog with lots of veggie toppings. In this case, it means it’s blanketed in coleslaw.

BARBECUE

7. A vinegary sauce dresses chopped meat from the entire pig. It is often served on a bun, but can appear alone with various sides.

8. Ribs, brisket and other meats served in this style come drenched in a thick, sweet, tomato- and molasses-based sauce.

9. Generally only the ribs are served, and they can come “wet” (brushed with sauce) or “dry” (rubbed with a mix of spices).

A. Rochester  
B. Los Angeles
C. St. Louis  
D. Detroit
E. Memphis  
F. Atlanta
G. Kansas City  
H. Boston
I. Eastern North Carolina

ANSWERS: 1. D; 2. C; 3. B; 4. H; 5. A; 6. F; 7. I; 8. G; 9. E