Lindsay Lohan's twin characters in Parent Trap brought the pairing of Oreos and peanut butter to mainstream America—and while chocolate and peanut butter is a combo as common as pb&j, it still raised some eyebrows when the 1998 film debuted. Thanks to Foodtok, many more wacky food pairings have come to light in recent years—some life changing (in a good way), others a little too shocking for our delicate senses. We all know someone who swears by an unlikely duo (I myself am a big fan of diced celery and sunflower seeds by the spoonful), but unique food pairings often garner heated discussion, with many people taking firm sides. Just look at the ongoing pineapple on pizza debate.
While some more particular pairings are based on an individual preference, others have a more regional origin. There are special food pairings that don't make you blink twice if you've grown up in the area, but if an out-of-towner were to hear of it, their jaw might drop.
Do you top your salads with French fries? Then I know you likely grew up in Pittsburgh. A fan of chocolate gravy on your morning biscuit? We see you, Tennessee. This is one of those things where if you know, you know. If you don't...well, here are some of the wackiest food duos that are quite the hot ticket, depending on where you are in the country.
The Midwest: Cinnamon Buns & Chili
Although the exact origins of the midwest's ubiquitous bowl of chili paired with a hot, steaming cinnamon bun, are a bit murky—some say the combo started at 20th century logging camps, others in school cafeterias—one thing is clear: it's a hit among those who grew up with it, from Iowa all the way to Washington. And if you aren't from the midwest and have trouble conceiving a situation in which this pairing would be pleasant, remember that many chili recipes incorporate cinnamon (here's looking at you Cincinnati-style chili), making the combo rather seamless.
Depending on what particular region you call home, you may have different ways of eating this concoction. Some people are fans of dipping the bun into the chili, while others chase their bowl with the sweet roll.
Rochester, NY: Garbage Plate
Dating all the way back to 1918, Rochester's famous Garbage Plate (not to be confused with garbage bread) was invented and trademarked by Nick Tahou Hots, a landmark restaurant in the city. Over the years, Nick Tahou's version of the garbage plate has spawned numerous iterations and copycats around the country. However, the original version is a crazy combination of the diner's choice of cheeseburger, hamburger, white or red hots (also know as hot dogs), Italian sausage, chicken, or grilled cheese, served atop a combo of baked beans, macaroni salad, French fries, or home fries, and topped with hot sauce. Talk about a mouthful!
Pittsburgh: Pittsburgh Salad
While the origin of the Pittsburgh Salad is still contested to this day—two local restaurants, Hilltop Grill and Jerry's Curb Service stake claim to inventing the quirky dish—its reception is not. After all, how could putting French fries on anything possibly be bad?
As legend has it, a customer at Jerry's came in and asked for a steak sandwich sans bun, with fries and salad dress. From there, the Pittsburgh salad was born (at least according to Jerry). Today, the salad typically comprises lettuce, steak or grilled chicken, shredded cheese, veggies, dressing (usually ranch), and of course, French fries. I wouldn't turn it down!
Vermont: Sugar On Snow
Ask any Vermonter and they'll be delighted to regale you with stories of eating this delicacy throughout childhood, and all the toppings they enjoy using. Classically Vermont, Sugar on Snow (also referred to as Jack Candy or Maple Taffy) is a wintery treat made using maple syrup and, you guessed it, snow. The snow is drizzled with boiled maple syrup, which transforms into a taffy-style candy—sometimes in popsicle form, sometimes simply eaten off a fork. Common iterations include, oddly enough, pairing it with pickles and a doughnut.
Tennessee: Biscuits With Chocolate Gravy
Despite the description, chocolate gravy isn't technically a gravy at all. Falling somewhere between a fudge sauce and pudding in terms of thickness, the "gravy" is typically made with flour, butter, cocoa powder, and sugar and reduced to a gravy-like consistency. So when you think of it more like a thick chocolate sauce, biscuits and chocolate gravy doesn't sound all too weird after all. In fact, this sweet spin on classic savory biscuits sounds downright mouthwatering.
While some sources point towards origins between the Tennessee Valley and Spanish Louisiana, the popular breakfast (yes, this is indeed a breakfast item) is quite renowned in pockets throughout the South.
Louisiana: Potato Salad On Gumbo
While most people may be more accustomed to the common addition of rice to your bowl of gumbo, others opt for the more Cajun tradition of scooping a spoonful of potato salad atop their bowl. Some prefer to scoop their potato salad right on top of the gumbo, while others prefer to have theirs on the side and mix it in as they go. The pairing provides a cooling, creamy contrast to the spiciness of the gumbo. As one enthusiastic Reddit commenter stated, "Try it and change your life!"
Maryland: Caramel & Old Bay
We all know that Maryland is the land of Old Bay Seasoning. Locals have STRONG feelings about their spices and season everything from crab legs to Goldfish Crackers with it. But maybe more under the radar, is the common (at least in the state) combination of Old Bay with caramel. In what application, you may ask? Well, it's become popular in everything from chocolates to Fisher's caramel popcorn, and even spawned a limited-time Old Bay Caramel Seasoning from McCormick. Online, you can find many a recipe using the two iconic ingredients.
New England: Cheddar Cheese On Apple Pie
While some Americans are quite familiar with this pairing, others proclaim their shock at defiling a pie with cheese instead of the typical vanilla ice cream scoop. Apparently, this combination was quite common in jolly old England and settlers brought the dessert tradition to the states.
Naturally, the cheese-topped pie become most common in dairy farming areas, most notably, New England. And if you really stop to think about it, salty and sweet has been a coveted combo forever. No cheese board is complete without a jam or hunk of grapes, after all. The same philosophy applies here. In New England, bakers tend to layer the cheese right on top of the pie crust, but other interpretations see the cheese being baked directly into the pie.
New Mexico: Hatch Green Chile Ice Cream
Caliche’s Frozen Custard, an iconic local spot in Las Cruces, New Mexico, is responsible for marrying the state's popular hatch green chiles with frozen custard. Vanilla custard is topped with the spot's green chile topping, which is similar to a fruit sauce. Now many places in the state dish up their own version of green chile ice cream, which, if you think about it, is a smart way to temper the heat of chile with a cooling treat. Savory ice cream flavors are on the rise too—just look to Dominique Ansel's burrata ice cream topped with balsamic caramel or Van Leeuwen's mac and cheese ice cream.
