17 Southern Dishes Locals Swear By But Outsiders Might Avoid

The Southern United States is known for its rich culinary traditions that often surprise or even confound outsiders. While some dishes are universally beloved, others tend to be more polarizing, with flavors and textures that can be unfamiliar to those not raised in the region. From the tangy to the spicy, these dishes embody the diverse cultural influences and local ingredients that make Southern cooking truly unique.

1. Chitlins (Chitterlings)

Chitlins, or chitterlings, are a dish that truly divides opinions. Made from pig intestines, they are slow-cooked until tender. The process can fill a kitchen with a pungent aroma, which might deter some from indulging. However, for many Southerners, chitlins are a beloved delicacy, especially when garnished with a splash of hot sauce. The dish carries a rich tradition, often associated with family gatherings and celebrations. Despite the initial apprehension outsiders may feel, those who taste chitlins often find a savory satisfaction that speaks to the heart of Southern soul food.

2. Boiled Peanuts

A road trip through the Deep South wouldn’t be complete without encountering boiled peanuts. These soft, salty legumes are a staple snack, offering a briny taste and slightly slimy texture. For many locals, they evoke memories of childhood and summer adventures. Boiling the peanuts softens them, transforming the crunchy nuts into a melt-in-the-mouth treat. Historically, boiled peanuts were a practical solution for making use of surplus crops. While newcomers might find their texture unusual, those willing to give them a try often become lifelong fans of this Southern tradition.

3. Liver and Onions

Liver and onions is a dish that holds a special place in Southern kitchens. Featuring fried beef liver topped with sautéed onions, it’s known for its rich iron content and deep flavors. The combination offers a comforting warmth, perfect for a hearty meal. While not everyone appreciates the robust taste of liver, its nutritional benefits make it a popular choice among health-conscious locals. Often served with creamy mashed potatoes, this dish showcases the Southern knack for turning humble ingredients into something remarkable.

4. Grits (Especially with Butter and Salt)

For Southerners, grits are more than just a breakfast staple; they are a symbol of comfort. Made from stone-ground corn, grits are usually served creamy and savory, with butter and salt enhancing their flavor. Many outsiders only know the instant variety, missing out on the rich texture of traditional grits. Whether accompanying eggs or forming the base for shrimp and grits, this dish embodies the art of simple, satisfying Southern cooking. Grits have a longstanding history in the South, with Native American origins and a legacy of nourishing generations.

5. Frog Legs

Frog legs might sound exotic to some, but in the bayous of the South, they’re a cherished delicacy. Often fried and heavily seasoned, they are said to taste remarkably like chicken. This dish is not for the squeamish, yet those brave enough to try it often find themselves pleasantly surprised by its delicate flavor. Frog legs reflect the ingenuity of Southern cooks, who transform available resources into delightful dishes. This unconventional treat is often enjoyed at family gatherings where adventurous eaters are eager to experience true Southern fare.

6. Pickled Pigs’ Feet

Pickled pigs’ feet are a Southern specialty that intrigues and perplexes visitors. Served cold and tangy straight from the jar, their unique texture is a point of contention for many. However, the vinegary punch they deliver is adored by fans who grew up on this bold treat. Historically, pickled pigs’ feet were a way to preserve and utilize every part of the animal, reflecting the resourcefulness of Southern cooks. For those willing to explore its unique flavors, this dish offers a taste of culinary history and a testament to Southern ingenuity.

7. Souse (Head Cheese)

Souse, or head cheese, is not your typical cheese. This jellied meat dish, made from parts of a pig’s head, is a bold and funky Southern staple, particularly beloved by older generations. Despite its unique composition, souse offers a surprisingly savory and satisfying flavor. Traditionally served cold, it is often accompanied by crackers or pickles, enhancing its taste. Souse is a testament to the Southern tradition of utilizing every part of the animal, and its distinct taste offers a culinary adventure for the daring.

8. Oxtail Stew

Oxtail stew is a dish that transforms a humble ingredient into a masterpiece of flavor. Rich and hearty, it features slow-cooked oxtail simmered with vegetables in a luscious gravy. While the name may cause hesitation, the taste is undeniably comforting, providing a warming embrace on a cold day. Oxtail stew’s gelatin-rich meat adds depth to the dish, creating a velvety texture that Southerners love. Historically, it was a way to make use of less popular cuts, reflecting the practicality and creativity of Southern cooking.

9. Okra (Especially Stewed or Boiled)

Okra is a Southern staple that can be polarizing due to its slimy texture. Whether stewed with tomatoes or boiled, it is a frequent presence in Southern kitchens, particularly in gumbo. For many locals, okra is a taste of home, its unique flavor intertwined with memories of family meals. Those new to okra might need a moment to adjust to its texture, but once acclimated, they often find it an essential part of Southern dining. Its origins trace back to Africa, adding a rich historical layer to its culinary use.

10. Cracklins

Cracklins are a delight for those who enjoy a crunchy, savory snack. Made from deep-fried pork skin, these treats retain bits of fat that burst with flavor. Their super crunchy texture is addictive for locals who grew up snacking on them. However, newcomers might find their appearance off-putting at first. Cracklins reflect the Southern love of bold flavors and inventive cooking, using every part of the animal to create delicious bites. Seasoned with a touch of salt and spice, they are a testament to Southern culinary ingenuity.

11. Fatback

Fatback is a dish that epitomizes the Southern philosophy of flavor. This thick slab of pork fat is often fried or used to season beans and greens. Its rich taste transforms simple ingredients into mouthwatering delicacies. Though not the most visually appealing item, fatback’s contribution to Southern cuisine is undeniable. Cooking with fatback is an art of balance, where a little goes a long way in imparting its savory essence. This dish highlights the Southern tradition of resourcefulness and the ability to elevate humble ingredients to new heights.

12. Cornbread in Buttermilk

Cornbread in buttermilk is nostalgia served in a glass. This unusual combination involves crumbling dry cornbread into tangy buttermilk, creating a mixture eaten with a spoon. For many Southerners, it evokes memories of childhood and family dinners. This dish is a testament to Southern thriftiness, turning leftover cornbread into a new culinary experience. While outsiders might find the concept curious, this traditional pairing offers a comforting and satisfying treat. Its simplicity speaks to the heart of Southern cooking—making the most of what one has in a delicious way.

13. Chicken Gizzards

Chicken gizzards are a hidden gem in Southern cuisine, often discovered in gas station diners. Deep-fried to crispy perfection, these chewy morsels offer a unique texture that surprises newcomers. Known for their rich, meaty flavor, gizzards are a favorite among locals who appreciate their distinctive taste. This dish reflects the Southern ability to elevate humble ingredients into sought-after delicacies. Served with a spicy dipping sauce, gizzards provide a delightful contrast between crispy coating and tender inside, embodying the adventurous spirit of Southern cooking.

14. Tomato Aspic

Tomato aspic is a dish that often mystifies newcomers. This jiggly, tomato-based gelatin salad is a regular at Southern church potlucks and holiday dinners. While its texture might deter some, those familiar with its savory taste often relish its refreshing qualities. Tomato aspic represents a time when gelatin was a popular culinary medium, and its historical roots add intrigue to this unique dish. Often garnished with lettuce or olives, it is a conversation starter, inviting curious eaters to explore its quirky charm.

15. Hog’s Head Cheese Sandwiches

Hog’s head cheese sandwiches are a taste of the past, often served cold on white bread. This dish, made from head cheese, is a hard sell for those unfamiliar with its bold flavors. However, for many Southerners, it’s a beloved part of their culinary heritage. Often topped with hot sauce, this sandwich offers a tangy and savory punch that fans adore. While its name might cause hesitation, those who try it often find the complex flavors oddly satisfying. It’s a testament to Southern creativity and resourcefulness in the kitchen.

16. Squirrel Stew

Squirrel stew is a dish that speaks to the rustic roots of Southern cooking. Often prepared in rural areas, this stew features squirrel meat simmered with vegetables, creating a hearty and flavorful meal. While the idea of eating squirrel might be surprising to some, it has been a traditional source of protein in the South. The stew’s rich flavors and tender meat offer a comforting experience for those willing to try it. Squirrel hunting has long been a part of Southern tradition, adding a historical dimension to this unique dish.

17. Giblet Gravy

Giblet gravy is a holiday staple, often poured over mashed potatoes or stuffing. Made with chopped liver, heart, and gizzard from the turkey, this gravy offers a rich and savory taste. Although the inclusion of giblets might deter some, their contribution to the depth of flavor is invaluable. For Southerners, giblet gravy is synonymous with family gatherings and festive meals. This dish highlights the Southern appreciation for using all parts of the animal, turning what might be overlooked into a cherished element of holiday feasts.