Everyone has a food they loved growing up, correct? It is like a warm hug sometimes. This food stays in your memories for a long time, as part of your personal past. It feels deeply ingrained in your history, too. This dish always means something special. It holds a special spot in your heart forever.
Other people from different areas find it odd, and that is true. Even folks from your own place sometimes think so. This special food holds a really important place for you. What feels normal just depends on what we are used to. Familiarity plays a big role in our food preferences. Like pouring milk on cereal is normal here, while in other places they might eat rice instead to start the day.
Americans have earned a reputation for enjoying strange foods. They like curious eats unlike those elsewhere on earth. Things like mashed potato cupcakes exist here. Even pickled turkey gizzards are something people eat. Snacks and daily meals here are a wild mix. It’s a melting pot of odd food ideas. Sweet, savory, and truly strange mixes appear.
These foods are as varied as the people themselves. When we say “weird American snacks,” we mean some dishes that defy what is normal completely. They mix flavors that do not seem to match up. Textures that conflict get combined, too. Sometimes the outcomes are very good, a discovery. Other times, it is just an experience. They nearly always surprise you, that is for sure.
Why do people like strange food? Some feel a thrill from the new. Trying something confusing always brings excitement. For others, it is the sweet nostalgia they get. It reminds them of past childhood memories. Eating unhealthy treats that tasted happy before brings back those feelings.
Some people are real pioneers, bless them. They are in it for the boldness of trying things. Putting peanut butter with pickles shows nerve. Deep-frying butter is also quite audacious. Whatever the reason, these foods show that Americans love food. They love food whether it is strange or totally fine. We like trying funky flavors sometimes. Trailblazing textures happen, too, in food.
Get ready now. We are about to embark on a food journey soon. Some weird American eats are next. They are also very beloved here. These foods might confuse other countries.
1. **Meatloaf**: Imagine this food, shaped like bread. It is made completely from ground meat. Often, bright red ketchup goes on top. This sounds maybe a bit weird, correct? If you are not American, it seems strange. Here, though, meatloaf is classic comfort food. It has a special spot on dinner tables.
Think hard about the idea now. A loaf made fully of meat is different. Yes, it strikes you as odd, it seems. Compared to a normal roast or steak, this is true. Even if it is strange, meatloaf is loved by many. It is loved for being simple and having good taste.
You can make it easily using the ground meat you have. Binders also work as needed. It makes a practical and tasty meal quickly. Kids’ shows sometimes give it a bad name. It is shown as parents’ dreaded meal item. In truth, it satisfies and has good taste. Many families see it as a staple meal.
Meatloaf is made differently in different places where you live. Some enjoy Sunday dinners with it, served next to spaghetti pasta sometimes. Yes, spaghetti and not meatballs with it! Others like a big piece in rich brown gravy instead of the typical ketchup layer. A single dish changes across the nation. It takes different forms and customs.
Bacon-Cheddar Meatloaf
Equipment
- 1 Medium Nonstick Skillet For cooking bacon and aromatics
- 1 Large Mixing Bowl For combining meatloaf ingredients
- 1 Baking Sheet Lined with foil for baking the loaf
- 1 Instant-Read Thermometer Essential for checking internal temperature
- 1 Small Bowl For whisking the glaze
Ingredients
Main
- 2 pieces bacon diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound ground beef chuck
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces sharp cheddar shredded (2 1/3 cups)
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
Instructions
- Preheat oven to 400 degrees F.
- Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
- Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
- Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.
Notes
2. **Fluffernutter**: Hear about a sandwich with just two things? Peanut butter and marshmallow fluff on white bread—that is all. No? Let us introduce you to it. This is the Fluffernutter sandwich. It is a very sweet and very sticky creation. It comes from Massachusetts, they say. Many New Englanders think it is the state’s best thing.
This type of sandwich screams childhood simplicity. It is pure sugary delight in a bite. Go into a New England school lunchroom sometime. You might see Fluffernutters packed in lunchboxes. That creamy sweet mix is there—peanut butter and marshmallow fluff together. Kids really like this flavor combination a lot.
To someone new, it sounds silly. “Marshmallow fluff on a sandwich?” they ask. But those who grew up eating it know. They say it tastes wonderfully good, actually.
If you are adventurous, you can try a spin. Use Nutella sometimes rather than fluff. This shows that weird comfort foods can change. They are always open for tasty experiments. It is a simple food idea, yes. But it holds sweet nostalgia for Americans.
Fluffernutter Wafflewich
Equipment
- 1 Waffle Maker Used for toasting the sandwich.
- 1 Knife For slicing banana and sandwich.
- 1 Spreader Or butter knife, for spreading peanut butter/marshmallow creme.
Ingredients
Main
- 2 slices cinnamon bread
- 2 tablespoons marshmallow creme such as Marshmallow Fluff
- 2 tablespoons peanut butter
- 1 banana sliced
- 2 tablespoons butter salted or unsalted
- Potato chips for serving
Instructions
- Preheat a waffle maker on medium-low heat.
- Spread one slice of bread with the marshmallow creme and the other with peanut butter. Place slices of bananas on both slices of bread, then hold a slice in each hand and bring them together to make a sandwich.
- Set the sandwich on the work surface and butter the top with 1 tablespoon butter.
- Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
- Toast until golden and crisp, 2 1/2 to 3 minutes.
- Remove, slice in half and serve with potato chips.
Notes
3. **Minnesota Sushi**: Think about sushi usually. You picture rice, fish, and seaweed rolled tight. It looks artful when sliced, too. You do not picture cream cheese. Pickles and ham are not there, either. But Minnesota has an odd take now. Locals call it “Minnesota sushi” lovingly.
Forget Japanese food for this one. What is this Midwestern marvel, then? It has pickles covered in cream cheese first. Then these are wrapped up in ham pieces. Finally, it is sliced into little bites. They look slightly like sushi rolls sometimes. It is very Midwestern, as expected.
This shows regional creativity with food at hand. It is very unlike California rolls or tuna. Locals who like this snack give tips now. They advise using baby sweet or dill pickles. Put them in a salami roll for the best taste always.
The key is finding the right balance, locals say. Meat, cream cheese, and pickle proportions matter. If the ratio is wrong, it tastes bad, actually. You need that perfect mix of tangy, creamy, and savory. That hits the spot for all the fans.
Read more about: Some Wallet-Friendly Recipes: Smart, Healthy Meals That Cost Under $3 Per Serving
4. **Gefilte Fish**: This food sharply divides what people think. It is the Gefilte fish dish. You usually love it completely. Or you absolutely cannot stand it, ever. There seems never to be a middle ground. For new people, think of meatloaf but made with fish.
Traditionally, ground fish, like carp, is used. It is mixed with onions, starch, and eggs. Next, it is formed into little patties or balls. Then it is poached in fish broth—that is how it is made. This dish has very deep roots here. Jewish immigrants brought it to America before.
Eating fish is a Shabbat tradition for Jews. This tradition goes back to ancient times in communities. So, gefilte fish is more widely known. It is found where many Jewish folks live. These are areas where they first settled and grew. They always brought their cooking habits with them.
Its looks and feel are quite unique, maybe. It is a food that causes strong feelings. It sometimes brings back memories, too. One thing is absolutely certain now. You will never forget your first taste.
Whether the memory is good depends totally on your taste buds. Maybe how you first tried it matters. It is a distinct part of the American food scene. For those knowing its past.
Baked Herbed Gefilte Fish
Equipment
- 1 Baking Dish Appropriate size for the gefilte fish loaf
- 1 Small Bowl For mixing spices and oil
- 1 Cutting Board
- 1 Chef's knife For slicing onion and mincing garlic
- 1 Measuring Spoons
Ingredients
Main
- 1/4 cup olive oil plus more for drizzling
- 2 teaspoons paprika
- 2 teaspoons dried parsley
- 2 pinches ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 22-ounce loaf frozen gefilte fish paper removed, not thawed
- 1 large onion sliced in rounds
- 2 garlic cloves minced
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the olive oil, paprika, dried parsley, ground allspice, kosher salt, and black pepper.
- Slice the large onion into rounds and mince the garlic cloves.
- Arrange the onion rounds in a single layer on the bottom of the baking dish to create a bed.
- Place the frozen gefilte fish loaf directly on top of the onion bed.
- Sprinkle the minced garlic over and around the fish.
- Pour the seasoned olive oil mixture evenly over the gefilte fish loaf.
- Drizzle a little extra olive oil over the top if desired.
- Bake for 60-75 minutes, or until the fish is cooked through and firm.
- Let rest for a few minutes before slicing and serving.
Notes
5. **SpaghettiOs**: If you grew up here, you know the name. Just hearing “SpaghettiOs” means a jingle plays inside your head. “Uh oh! SpaghettiOs!” it goes. This canned pasta food is special. It became famous in American kids’ lives. It started selling back in 1965.
It came out when moms had trouble. They thought, “How can we serve spaghetti to messy children?” The long strands went everywhere, they saw. SpaghettiOs provided the best canned answer. Their fun shapes were easy to eat, which helped. Ring shapes were a major reason for their success.
They were less likely to slip off forks. Young eaters liked them more that way. With zesty tomato sauce, they became popular fast. Millions of cans were sold every year. It was more than just food then. It was convenience and fun in a can.
Later, as adults, some still find them helpful. Those little rings are a surprising help. When cooking feels too hard after work, or you just want the taste of childhood comfort, you can easily get a can from the pantry.
Pop open the can simply. Next, pour it into a bowl. Then put it in the microwave for the minutes needed. It heats up very quickly. It tastes good in its own way, too. This is always the perfect easy comfort food.
Spaghettini with Checca Sauce
Equipment
- 1 Large Pot For cooking pasta
- 1 Food Processor For making the checca sauce
- 1 Colander or Strainer For draining pasta
- 1 Large Mixing Bowl For tossing pasta and sauce
Ingredients
Main
- 8 ounces spaghettini or angel hair pasta
- 4 scallions white and pale green parts only, coarsely chopped
- 3 garlic cloves crushed
- 1 12-ounce container cherry tomatoes, halved
- 1 1-ounce piece Parmesan, coarsely chopped
- 8 to 10 fresh basil leaves
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 ounces fresh mozzarella cheese cut into 1/2-inch cubes
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Notes
2. Use high-quality extra virgin olive oil for the sauce, as its flavor is prominent in this raw preparation.
3. Don't skip reserving pasta water! It helps emulsify the sauce and ensures it coats the pasta beautifully.
4. Serve this dish immediately after tossing, as the heat from the pasta helps the sauce meld and slightly softens the mozzarella.
6. **Deep-fried Oreos**: Take a famous cookie, the Oreo. It has actually been around since 1912. Give it a big, fried change now. This is more than just eating a cookie; it is an event for you to see. These Oreos are a famous fair snack, found at many county fairs everywhere.
They are exactly what the name tells you. Oreos are first dipped into batter. Then they are put deeply into hot oil until they are golden brown and crispy outside; that is the goal. The magic is in the texture difference: hot and cold, crispy then soft.
The warm, crispy batter covers the Oreo. The inside filling gets warm and gooey. This creates a strange feeling in your mouth. A crunch leads to a soft, melted center. Many find it impossible to stop eating now.
People joke, calling it the “king of cardiac failure. They are very rich foods, you see. At a fair, they mean pure joy—a moment of greasy, sweet happiness. They take something already loved and make it a new fried food experience.
Deep-Fried Oreos
Equipment
- 1 Heavy-bottomed pot or deep fryer For safely heating frying oil.
- 1 Deep-Fry Thermometer Crucial for maintaining correct oil temperature.
- 2 Mixing Bowls One for batter, one possibly for drained Oreos.
- 1 Whisk For smoothing the batter.
- 1 Slotted Spoon or Spider For safely lowering and removing Oreos from hot oil.
Ingredients
Main
- 2 quarts vegetable oil for frying
- 1 cup milk
- 1 large egg
- 2 teaspoons vegetable oil
- 1 cup pancake mix
- 1 18 ounce package cream-filled chocolate sandwich cookies (such as Oreo®)
Instructions
- Pour vegetable oil into a heavy-bottomed pot or deep fryer, filling no more than halfway.
- Heat the oil over medium heat until it reaches 375°F (190°C) using a deep-fry thermometer.
- While the oil heats, whisk together the milk, large egg, 2 teaspoons vegetable oil, and pancake mix in a bowl until a smooth batter forms.
- Carefully dip each cream-filled cookie into the batter, ensuring it is fully coated.
- Allow excess batter to drip off the cookie before gently lowering it into the hot oil using a slotted spoon or spider.
- Fry cookies in small batches for 2 to 3 minutes, turning occasionally, until golden brown on all sides.
- Remove fried cookies from the oil using the slotted spoon and transfer them to a plate lined with paper towels to drain.
- Repeat with the remaining cookies and batter.
- Let cool slightly before serving.
- Optionally, dust with powdered sugar before serving.
Notes
7. **Peanut butter and mayo sandwich**: This sounds terrible to many people, right? It is surely a very controversial food invention. This sandwich is not for the weak-hearted or those with weak stomachs. It is creamy, salty peanut butter mixed with tangy mayo in a sandwich. It seems like a totally strange combination, one that should not work at all.
It may make people wrinkle their noses. They say, “Wait, what?!” when they hear about it. But people actually find this food delicious. Despite how weird it sounds, they do. They like the strange taste blend it gives.
The rich peanut butter now works with the mayo. The slight acidity and creaminess meet perfectly. It is a brave food choice for you. Few people want to cross this food line. Those who like it say it has a unique appeal. It will not disappoint you now, assuming you are brave enough to try it.
This is a classic example, you see. It may be a personal food quirk. Sometimes it is regional too in America. For new people, it is always confusing. Those who grew up with it see it differently.
Maybe you tried it out of adventure one day. It is now a strange kind of happy feeling. It challenges your ideas about sweet and savory. Only weird American foods can do this for sure.
Chocolate Peanut Butter Pie
Equipment
- 1 Pie Pan
- 1 Mixing Bowl
- 1 Electric Mixer (handheld or stand)
- 1 Fork or food processor (for crushing cookies)
- 1 Spatula or knife (for smoothing filling)
Ingredients
Main
- 25 whole chocolate sandwich cookies such as Oreos
- 4 tablespoons butter melted
- 1 cup creamy peanut butter
- One 8-ounce package cream cheese softened
- 1 1/4 cups powdered sugar
- One 8-ounce package whipped topping such as Cool Whip, thawed
Instructions
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Notes
8. **Garbage plate**: Do not let the name scare you now. Maybe let it make you slightly curious. The Garbage Plate is a famous dish here. It comes from Rochester, New York state. It is chaotic food piled high on one plate. Yes, it is a construction of eats.
It is not just a meal, you see. It is like a food building of comfort, made to be hearty and filling for sure, and very messy, with no apologies given ever. What goes into this food monument anyway?
It is a large plate piled high. Macaroni salad is there first. French fries and sometimes fried eggs are added. Cheeseburgers and hot dogs go on top. As if that is not quite enough food, this whole mess is covered now.
A rich meat sauce smothers it all. People often call this “hot sauce”. It is mostly like a chili or gravy, not really a spicy sauce, not much. It is a mix of picnic and diner items, all together in one single spot.
Eating one is like food gallivanting, maybe. It is better for professionals with big appetites, those not worrying about neatness either. It shows American food excess, you see, and also American food inventing ability, totally.
Taking loved things and stacking them up, one epic comforting food dish is made. It is totally unique; nobody argues this. It is famous in Rochester for reasons. Maybe it is mostly its sheer weirdness, or how it fills big hunger best.
Chorizo Garbage Plate
Equipment
- 1 Nonstick Skillet or Flat Top Grill
- 1 Spatula
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 to 3 tablespoons vegetable oil
- 2 cups shredded potato or store-bought hash browns
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 tablespoon diced jalapeno optional
- 1 cup ground chorizo browned
- 1/2 cup diced tomato
- 5 eggs
- 1/2 cup shredded Cheddar
- Toast or tortillas for serving
Instructions
- Preheat a flat top grill or nonstick skillet over medium-high heat.
- Add the vegetable oil, potatoes, onions, bell peppers, jalapenos if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomatoes and eggs. Mix together and cook for another 2 to 3 minutes, flipping once. Add the cheese and cook until slightly melted. Mix the hash together to distribute the cheese and tomatoes throughout.
- Serve with toast or tortillas.
Notes
9. **Tuna Casserole**: Let’s visit the 1950s kitchen again. This time was a game-changer for cooking in America. Convenience foods like TV dinners appeared then. Canned soups also became really popular items. These cans turned into secret stars for quick weeknight meals. Busy families found dinner prep so easy. One dish won the country’s heart big time.
Tuna Casserole was this creamy, savory favorite. It became pure comfort food back then. It was a fixture in many homes every week. This dish means childhood food memories for lots of people. It mixes canned tuna with condensed soup. Egg noodles usually join the ingredients.
Sometimes a crunchy topping finishes it off well. It has a deeply nostalgic place in hearts now. This food was reliable and very easy to make. Honestly, the texture seemed normal as a kid. The uniform color felt right too for children. It really showed the post-war push for efficiency.
Using processed ingredients became okay then. It was an unintentional icon for American ingenuity. It may seem weird now, but it made sense then. Today, the feelings about it are complicated for some. Being a broke college student changes your view fast. You might have a complex relationship with it.
This meal is cheap and always so filling. It ticks boxes when money is tight, so tight. After college life, its charm can fade real quick. Palate gets refined later in life. More delicious alternatives exist now. Fresh options are often simple to prepare. It’s weird comfort food showing its age. One can never deny its history in American cuisine.
Renaissance of Tuna Casserole
Equipment
- 1 Large Pot For cooking pasta
- 1 Deep Skillet For preparing the sauce
- 1 Knife For chopping vegetables
- 1 Cutting Board For preparing ingredients
- 1 Colander For draining pasta
Ingredients
Main
- Salt
- 1 pound fettuccine
- 3 tablespoons extra-virgin olive oil 3 turns of the pan
- 4 cloves garlic finely chopped
- 1 small onion chopped
- 2 6-ounce cans Italian tuna in water or oil, drained
- 1/2 cup tender sun-dried tomatoes thinly sliced, available in small pouches in produce department
- 1/2 cup dry white wine a couple of turns of the pan
- 1/2 cup heavy cream a couple of turns of the pan
- Black pepper
- 1/2 cup frozen peas a couple of handfuls
- Couple handfuls grated Parmigiano-Reggiano
- 1 cup fresh basil about 20 leaves, shredded
Instructions
- Place pasta water on to boil. Salt water then add pasta and cook to al dente.
- While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.
Notes
10. **Ants on a Log**: Alright, let’s discuss a snack that sounds descriptive. Maybe not immediately appetizing to some minds. Ants on a Log is its unique name. The name alone piques people’s curiosity. Or prompts a hesitant step back, perhaps. But please, no real ants here, okay?
No forest logs are involved either. It’s a delightful edible construction for kids. This snack became a childhood staple long ago. What exactly is this named treat, anyway? It is brilliantly simple to understand. You take a crisp, green piece of celery.
Cut it into easy snack sticks. Fill the groove with creamy peanut butter. The final step is to add the “ants”. Tiny raisins dot along the peanut butter channel. There you have it: a celery log with raisin “ants”. It is visually literal for everyone.
Nutritionally decent, it is surprisingly fun to eat always. This snack is a masterclass of textures. Flavors combine so well together here. Refreshing celery crunch meets creamy peanut butter. Raisins add bursts of chewy sweetness. They counter the savory vegetal base flavor.
It hits all the right notes every time. Creamy, crunchy, sweet, and salty goodness mixed. Comes in one portable package size. Making these brings back after-school times. It connects to simpler moments in the past. One weird comfort food that is healthier too. A rare gem in the American snack world.
Ants on a Log
Equipment
- 1 Knife For trimming and cutting celery
- 1 Cutting Board For preparing celery
- 1 Spoon For spreading peanut butter
- 1 Plate or Serving Platter For arranging and serving
Ingredients
Main
- 1 head celery
- 1 jar peanut butter
- 1 box raisins
Instructions
- Wash the head of celery thoroughly under cold running water, paying close attention to the grooves.
- Shake off excess water and pat the celery stalks completely dry using paper towels or a clean cloth.
- Trim off the root end and the leafy tops of the celery stalks.
- Cut the celery stalks crosswise into pieces approximately 3 to 4 inches in length.
- Using a spoon or a small offset spatula, fill the natural groove of each celery piece with peanut butter.
- Generously dot the top of the peanut butter layer with raisins, arranging them to look like 'ants'.
- Repeat the filling and topping process for all the celery pieces.
- Arrange the completed 'Ants on a Log' pieces on a plate or serving platter.
- Serve immediately as a snack or appetizer.
Notes
Related posts:
10 Weird American Dishes We All Grew Up With
22 Unique American Foods That Baffle The World
25 Weird American Foods That Every Foodie Should Try — Chef Denise
