18 Southern Foods People Either Love or Absolutely Refuse to Eat

Southern cooking is full of bold flavors, comfort food classics, and generations of tradition. But some dishes are an acquired taste. While many Southerners swear by these staples, others (especially those not raised on them) are left scratching their heads or backing away slowly. Here are 18 Southern foods that tend to spark strong opinions—people either love them or want nothing to do with them.

1. Grits

Some adore grits for their creamy texture and versatility as a base for breakfast or dinner dishes. In the South, they are often cooked with cheese or shrimp, elevating them to gourmet status. However, for some, the mild flavor is underwhelming.

For newcomers, the expectation of stronger textures can lead to disappointment. Yet, grits remain a comfort food staple for many Southerners. Whether served with a pat of butter or smothered in savory gravies, grits embody Southern warmth and hospitality.

2. Chitlins (Chitterlings)

Chitlins, or chitterlings, are a Southern delicacy cooked with care and patience. These slow-cooked pig intestines come heavily seasoned to mask the pungent aroma. Beloved by those who appreciate soul food, they are a taste of history and tradition.

Yet, for many, the strong smell and unique texture are deterrents. While some embrace them as a holiday tradition, others avoid them altogether. Chitlins represent a culinary tradition that sparks lively debates and strong preferences among food enthusiasts.

3. Boiled Peanuts

Boiled peanuts offer a distinctive taste experience, vastly different from their roasted counterparts. Soft, salty, and briny, they are a beloved snack across the South. Often found at roadside stands, they are a staple for road trips and gatherings.

Some find the texture off-putting, equating it to mushy beans. However, for aficionados, boiled peanuts are a nostalgic taste of summer evenings. Despite divided opinions, they remain an iconic Southern snack, enjoyed by the handful at picnics and fairs.

4. Fried Chicken Livers

Crispy on the outside, rich and gamey on the inside, fried chicken livers are a Southern favorite. For many, they evoke memories of family gatherings and Sunday suppers. A bite brings a burst of savory flavors, often enhanced with spices.

However, the strong taste and texture aren’t for everyone. Some find them too intense or reminiscent of metallic flavors. Despite this, they continue to be a cherished dish for those who appreciate traditional Southern fare.

5. Boiled Okra

Boiled okra is a dish that divides opinions sharply. For many Southerners, it’s a taste of home, paired with tomatoes or stewed alongside other vegetables. Its tender, slightly slimy texture is an acquired taste.

For others, the sliminess is a dealbreaker, overshadowing the vegetable’s earthy flavors. Yet, when seasoned well, it can become a cherished part of Southern cuisine. Whether loved or avoided, boiled okra remains a quintessential part of Southern food traditions.

6. Hog Head Cheese

Despite its misleading name, hog head cheese contains no cheese. It’s a cold cut made from a pig’s head, set into a gelatin with rich flavors. This traditional spread has deep roots in Southern culinary history.

While some savor its savory, spiced taste, others find the concept unpalatable. Served often as an appetizer with crackers, it is both nostalgic and intriguing. Hog head cheese remains a testament to Southern ingenuity and resourcefulness in cooking.

7. Pickled Pigs’ Feet

Pickled pigs’ feet are a Southern snack that intrigues and repels in equal measure. Tender yet chewy, their unique texture is softened by a briny, salty flavor. Found in jars at local markets, they are a curiosity for many.

For some, the thought of consuming pigs’ feet is unappealing, yet others relish the bold flavors. They tell a story of Southern tradition and frugality, making use of every part of the animal. This dish challenges culinary boundaries and perceptions.

8. Liver Pudding / Livermush

Liver pudding, or livermush, is a breakfast staple in the Carolinas. Reminiscent of scrapple, it’s made from pig liver and cornmeal, seasoned with spices. Fried to a golden crisp, it’s served hot on toast or alongside eggs.

While some appreciate its hearty flavors, others are put off by the strong liver taste. Yet, for those who grew up with it, it’s a taste of nostalgia and comfort. Liver pudding embodies regional pride and culinary heritage.

9. Collard Greens (Especially with Vinegar)

Collard greens are a cornerstone of Southern cooking, often cooked slowly with ham hocks for added depth. Their earthy, slightly bitter taste is balanced by a splash of vinegar, enhancing the overall flavor.

For some, the bitterness is off-putting, especially if they didn’t grow up eating them. However, when prepared with love, they become a soulful dish that warms the heart. Collard greens symbolize Southern hospitality and culinary tradition.

10. Pimento Cheese

Pimento cheese, often called the “caviar of the South,” is a beloved spread made from cheese, mayo, and pimentos. Its creamy texture and tangy flavor make it a versatile companion for sandwiches and snacks.

For some, the mayonnaise base is unappealing, but others can’t resist its charm. Whether slathered on bread or served with crackers, pimento cheese speaks to Southern creativity in the kitchen. Its nostalgic flavors bridge generations, bringing people together.

11. Cornbread in Buttermilk

Cornbread in buttermilk is a Southern classic that evokes memories of simpler times. Crumbling day-old cornbread into a glass of cold buttermilk, it’s a dish best enjoyed with a spoon.

Some find the combination odd or even unappetizing, but for others, it’s the ultimate comfort food. It represents frugality and innovation, turning leftovers into a beloved treat. This dish continues to charm with its unique blend of flavors and textures.

12. Tomato Sandwiches (With Mayo)

Tomato sandwiches are a quintessential Southern delight, celebrated for their simplicity. Thick slices of ripe tomato are layered between soft white bread, with a hearty spread of mayonnaise.

Some find the lack of complexity unappealing, but for many, it’s a taste of summer. The juicy tomatoes and creamy mayo create a refreshing snack or meal. This humble sandwich reflects the South’s love for fresh, local produce.

13. Frog Legs

Frog legs are a Southern delicacy with a mild flavor that some liken to chicken. Often fried and served with hot sauce, they offer a unique culinary adventure.

For many, the idea of eating frog is daunting, yet others embrace the novelty. The tender meat and crispy coating create a delightful experience for the adventurous eater. Frog legs symbolize the South’s bold culinary spirit and willingness to try new things.

14. Cracklins (Fried Pork Fat Skins)

Cracklins, or fried pork fat skins, are a crunchy Southern snack rich in flavor. Their salty, crispy texture is a favorite among snack enthusiasts, bringing a burst of savory taste.

Some find them too greasy or intense, but for others, they are irresistible. Cracklins tell a story of Southern resourcefulness and a love for bold flavors. These crispy bites continue to be a cherished treat across the region.

15. Chess Pie

Chess pie is a Southern dessert with a rich, buttery filling made from simple ingredients like sugar, butter, and eggs. Its sweet custard-like texture is both nostalgic and comforting.

For some, the sweetness is overwhelming, yet others find it the perfect indulgence. The simplicity of chess pie is its charm, evoking memories of family gatherings. This timeless dessert remains a beloved staple for many across the South.

16. Ambrosia Salad

Ambrosia salad is a retro dessert that combines canned fruits, coconut, marshmallows, and whipped topping. This sweet, creamy concoction is often associated with holiday meals.

Its unique blend of textures and flavors can be divisive; some love its nostalgia, while others avoid it. Ambrosia salad reflects the South’s playful creativity and love for festive dishes. It remains a sentimental favorite for many families.

17. Fatback

Fatback is a Southern seasoning made from the cured fat of a pig, often used to enhance the flavor of beans and greens. Its saltiness and richness add depth to traditional dishes.

For some, the high fat content is concerning, but for others, it’s a taste of the past. Fatback embodies Southern cooking’s emphasis on flavor and tradition. It continues to be a cherished ingredient in many Southern kitchens.

18. Red Eye Gravy

Red eye gravy is a Southern sauce made from the drippings of country ham and coffee. Poured over grits or biscuits, it offers a bold, distinctive flavor.

Some find the bitterness off-putting, but for others, it’s a taste of home. This unique gravy speaks to Southern culinary ingenuity, combining unexpected ingredients for a delightful result. Red eye gravy continues to be a beloved breakfast staple.