Who Knew? Native Americans have
long eaten dried meat with cran-
berries for sustenance. The Oglala
Lakota on the Pine Ridge Reserva-
tion updated their age-old recipe
of dried buffalo meat and cranberry
for the protein-happy to create an
energy bar called Tanka Bar in 2006.Tennessee
Signature dish: Nashville hot
chicken—fried chicken prepared
with plenty of cayenne pepper.
Who Knew? The Chattanooga
Bakery was looking for a name
for its marshmallow-filled cookie
sandwiches, so
a salesperson
asked some coal
miners what
size snack they’d
like to take into
the mines.
One man
looked upat the full moon and said, “About that
big.” The moon pie was born.Te x a s
Signature dish: pecan pie.
“It’s pronounced
puh-CAHN! No
Christmas dinner
is complete without
a pecan pie.”
—Joan Hallford,
Taste of Home
field editor
Who Knew? What’s
the difference between
Mexican and Tex-Mex
food? One telltale sign is cumin,
which is rarely used in Mexico but is
a staple in Texas chili con carne.Utah
Signature dish: Fry sauce. One
part ketchup, two parts mayo,
maybe some lemon or pickle
juice, and onion seasoning.In South Dakota,
a juicy plate of
chislic is often
served with saltines.rd.com 67sa
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