12 New York Foods That Outsiders Can’t Ever Seem To Order Right
New York City’s food scene can make anyone feel like a tourist the moment they open their mouth.
From Greek street vendors to Italian delis, the Big Apple serves up dishes with names that trip up even the most confident diners.
Mispronouncing these local favorites is like wearing a neon sign that screams “I’m not from around here.” Master these twelve tricky pronunciations and you’ll sound like a true New Yorker.
1. Gyro
Walking up to a Greek food cart and asking for a “JYE-row” instantly marks you as an outsider. The correct pronunciation is “YEE-roh,” and every New Yorker knows it.
Street vendors have heard every butchered version imaginable, from “GUY-row” to “JEE-row.” The seasoned lamb and tzatziki combo deserves proper respect.
Practice saying it like “hero” but with a “Y” sound at the start. Your taste buds and the vendor will thank you for getting it right.
2. Gnocchi
Italian restaurants across Manhattan cringe when customers order “guh-NO-chee” or worse, “NO-kee.” These pillowy potato dumplings deserve the proper “NYOH-kee” pronunciation.
The silent “G” throws off most first-timers, leading to awkward exchanges with waiters. Some accept “NAW-kee” as an alternative, but stick with the traditional version.
Remember that Italian double consonants pack a punch. Once you nail this pronunciation, you can confidently explore Little Italy without sounding like a complete tourist.
3. Prosciutto
Deli counters in NYC have heard every mangled version of this cured ham’s name. “Pro-SHOO-toe” and “pros-COO-toe” are common mistakes that make Italian shop owners wince internally.
The correct “proh-SHOO-toh” rolls off the tongue once you remember the double “T” creates a softer sound. This paper-thin delicacy appears on countless New York menus and charcuterie boards.
I learned this lesson the hard way at Arthur Avenue when an elderly Italian gentleman gently corrected my pronunciation. Now I order with confidence every single time.
4. Bialy
Kossar’s Bagels has been serving these onion-topped rounds since 1936, yet customers still stumble over the name. “BYE-lee” or “bee-AL-ee” are wrong attempts at this Jewish bakery staple.
The proper “bee-AH-lee” pronunciation honors this bread’s Eastern European heritage. Unlike bagels, bialys feature a depression instead of a hole, filled with caramelized onions and poppy seeds.
Lower East Side bakeries take pride in these traditional treats. Getting the name right shows respect for the generations of bakers who perfected this recipe.
5. Knish
Street vendors selling these stuffed pastries often hear “K-nish” with a hard “K” sound from confused tourists. The correct pronunciation starts with “kuh-NISH,” softening that initial consonant.
These Eastern European comfort foods come filled with potato, kasha, or cheese. Yonah Schimmel’s has been perfecting knishes since 1910, serving generations of New Yorkers who know how to order properly.
The Yiddish origin explains the tricky pronunciation. Once mastered, you can confidently explore the variety of fillings available at authentic Jewish delis throughout the city.
6. Rugelach
Bakery customers often butcher this crescent-shaped pastry’s name with attempts like “RUG-eh-lack” or “roo-GAH-lock.” The authentic pronunciation is “ROO-guh-lukh” with that distinctive throaty ending.
These cream cheese pastries filled with nuts, chocolate, or jam represent Ashkenazi baking traditions. Some accept “ROO-guh-luhk” as an alternative, but both versions maintain the proper emphasis.
Zabar’s and Russ & Daughters showcase perfect examples of this Jewish treat. Master the pronunciation and explore the various fillings these iconic shops offer year-round.
7. Zeppole
San Gennaro Festival vendors have heard every possible mispronunciation of these fried dough balls. “ZEP-oh-lay” and “zeh-POLE” are common mistakes that miss the authentic Italian rhythm completely.
The correct “ZEH-poh-lay” captures the musical quality of this Neapolitan treat. Dusted with powdered sugar or filled with ricotta, zeppole represent pure Italian street food joy.
Little Italy comes alive during festivals when these golden treats appear everywhere. Pronounce them correctly and vendors might even give you an extra generous dusting of sugar on top.
8. Sfincione
Pizza shops serving this Sicilian specialty often hear customers stumble with “skin-CONE” or “sfin-see-OH-nay.” The authentic pronunciation is “sfeen-CHOH-nay,” honoring its Palermo origins perfectly.
This thick-crust pizza topped with tomatoes, onions, and anchovies represents true Sicilian tradition. New York’s Sicilian community brought this recipe across the Atlantic decades ago.
Grandpa slices at authentic pizzerias showcase this style beautifully. Getting the pronunciation right demonstrates respect for the Italian immigrants who introduced this regional specialty to American palates.
9. Mofongo
Puerto Rican restaurants in the Bronx regularly hear “mo-FON-joh” or “MOH-fon-go” from customers unfamiliar with this plantain dish. The proper pronunciation is “moh-FONG-go” with emphasis on that middle syllable.
Fried plantains get mashed with garlic, pork cracklings, and seasonings to create this hearty comfort food. The Bronx’s vibrant Puerto Rican community has perfected countless variations over generations.
Each family recipe adds unique touches to this traditional dish. Pronounce it correctly and you might discover your new favorite way to enjoy plantains in the city.
10. Spiedies
Upstate New York restaurants serving this Binghamton specialty often hear “SPEE-dies” mispronounced as “spy-EE-dies.” The correct pronunciation keeps the emphasis on the first syllable throughout.
Marinated meat chunks grilled on skewers represent this regional favorite perfectly. Italian immigrants in Binghamton created this unique preparation that spread throughout upstate communities.
During a college road trip, I discovered these at a tiny Binghamton joint where the owner proudly corrected my pronunciation. The tangy marinade and tender meat made the lesson completely worthwhile and memorable.
11. Beef On Weck
Buffalo restaurants serving this regional sandwich often hear customers stumble over “kummelweck.” The proper pronunciation “KOO-muhl-veck” honors this German-style roll topped with coarse salt and caraway seeds.
Thinly sliced roast beef gets piled high on this distinctive roll, often served with horseradish and au jus for dipping. Western New York takes serious pride in this local creation.
The roll’s unique texture and flavor complement the beef perfectly. Master the pronunciation and you can properly order this Buffalo classic that locals have enjoyed for over a century.
12. Babka
Bakeries throughout NYC hear customers mispronounce this braided bread as “BAB-kah” or “bab-KAH.” The correct “BAHB-kuh” pronunciation reflects its Eastern European Ashkenazi heritage beautifully.
Sweet yeast dough gets twisted with chocolate, cinnamon, or other fillings to create this beloved treat. Breads Bakery and other artisan shops have elevated babka to new heights recently.
This traditional bread appears at holidays and celebrations throughout Jewish communities. Pronounce it properly and explore the creative modern variations that honor the classic recipe while adding contemporary twists.