10 Utah Foods Only Locals Truly Appreciate (And Outsiders Just Don’t Get)
Utah’s food scene is packed with quirky creations that make perfect sense if you grew up here—but leave outsiders scratching their heads in confusion.
From ketchup-mayo combos to gelatinous salads, these dishes have deep roots in local culture and tradition. Whether it’s a beloved condiment or a dessert that doubles as a side dish, Utahns swear by these foods with fierce loyalty.
1. Fry Sauce
Mixing ketchup and mayo might sound like a lazy college student’s experiment gone wrong, but Utahns have elevated this simple combo to legendary status. Fry sauce is the state’s unofficial condiment, slathered on everything from burgers to fries to onion rings. It’s creamy, tangy, and slightly sweet all at once.
Visitors often wrinkle their noses when they first hear about it, assuming it’s just Thousand Island dressing in disguise. But locals know the truth: fry sauce has its own unique flavor profile that makes every bite better. Most Utah restaurants serve it without you even asking.
The recipe varies slightly from place to place, with some joints adding pickle juice or a dash of hot sauce for extra kick.
2. Pastrami Burger
Whoever decided to pile hot pastrami on top of a beef patty was either a genius or completely out of their mind—probably both. The pastrami burger is a Utah staple that combines two meats in one glorious, greasy package. It’s messy, it’s indulgent, and it’s absolutely worth every calorie.
Out-of-staters often question why you’d need pastrami when you already have a burger. Locals just shake their heads and take another bite. The salty, peppery pastrami pairs perfectly with melted cheese and tangy fry sauce.
Crown Burgers made this creation famous back in the day, and now countless burger joints across the state offer their own version of this meat-on-meat masterpiece.
3. Utah Scones (a.k.a. Fry Bread Scones)
Don’t expect a delicate British pastry when you order a scone in Utah. What you’ll get instead is a pillowy piece of fried dough that’s more like fry bread than anything you’d find at a tea party. They’re served hot, often with honey butter or powdered sugar on top.
People from other states get confused by the name, expecting something baked and crumbly. Instead, they bite into something crispy on the outside and fluffy on the inside. Some folks eat them savory, topped with chili or taco meat.
These scones show up at state fairs, local diners, and family gatherings throughout Utah, proving that sometimes the best foods are the simplest ones.
4. Funeral Potatoes
Yes, the name sounds morbid, but funeral potatoes are actually a celebration of comfort food at its finest. This creamy, cheesy potato casserole gets its name from being a staple at post-funeral luncheons across Utah. It’s made with hash browns, sour cream, cheese, and a crunchy cornflake topping.
Outsiders wonder why anyone would name a dish after something so sad. Utahns know that food brings people together during tough times, and this casserole does exactly that. It’s rich, filling, and tastes like a warm hug.
You’ll find funeral potatoes at church gatherings, potlucks, and holiday dinners—basically anywhere Utahns need something hearty and delicious to feed a crowd without much fuss.
5. Green Jell-O Salad
Calling this concoction a salad is one of Utah’s boldest moves, considering it’s mostly sugar and gelatin. Green Jell-O salad typically includes lime Jell-O, shredded carrots, pineapple, and sometimes cottage cheese or whipped cream. It jiggles its way onto dinner tables at nearly every family gathering.
Non-Utahns stare at it with suspicion, unsure whether it’s a side dish or dessert. Locals don’t waste time debating—they just grab a spoonful and enjoy. The sweet-tart flavor and wobbly texture make it oddly addictive.
Although Utah famously embraced Green Jell-O as its official state snack in 2001, the idea that Utah “consumes more Jell-O than any other state” comes from older promotional data and is more of a cultural reputation than a current statistic.
6. Dirty Soda
In a state where many residents don’t drink coffee or alcohol, dirty soda has become the caffeinated beverage of choice. It’s typically a soda—often Diet Coke or Dr Pepper—mixed with flavored syrups and a splash of cream. The result is a fizzy, sweet treat that’s somehow both refreshing and indulgent.
Visitors think it sounds weird to add cream to soda, but one sip usually converts them. The cream mellows out the carbonation and adds a smooth richness. Popular flavors include coconut, raspberry, and vanilla.
Soda shops have popped up all over Utah, each offering their own signature dirty soda creations with fun names and endless customization options for adventurous taste buds.
7. Bear Lake Raspberry Shakes
Bear Lake raspberries are famous for being extra sweet and flavorful, thanks to the unique climate around the turquoise-blue lake. Local shops blend these berries into thick, creamy milkshakes that have achieved near-mythical status among Utahns. They’re bright pink, incredibly rich, and taste like summer in a cup.
Tourists who haven’t tried one often assume it’s just another berry shake. Then they take a sip and understand why locals drive hours just to get one. The raspberries have a distinct tartness that balances perfectly with the sweet ice cream.
Getting a raspberry shake is practically a required ritual when visiting Bear Lake, right up there with swimming and renting jet skis for the day.
8. Lion House Rolls
Light, fluffy, and slightly sweet, Lion House rolls have been a Utah treasure since they started being served at the historic Lion House restaurant in Salt Lake City. These dinner rolls are so beloved that people buy them by the dozen to take home. They’re perfect for soaking up gravy or slathering with honey butter.
Folks from other states might think they’re just regular dinner rolls. Utahns know better—these rolls have a special texture and flavor that keeps people coming back. The recipe has been shared and recreated countless times, but purists insist the original is best.
The Lion House restaurant is temporarily no longer open to the public, but the iconic rolls live on through published recipes, Church events, and occasional retail versions, so Utahns can still enjoy the original flavor even if they can’t dine there anymore.
9. Dutch Oven Potatoes
Cooking with a cast iron dutch oven is practically a sport in Utah, especially when camping or tailgating. Dutch oven potatoes are a classic: sliced spuds layered with onions, bacon, cheese, and seasonings, then cooked over hot coals until everything is tender and golden. The result is smoky, savory perfection.
People from other places might use their ovens indoors like normal folks. Utahns prefer to haul heavy cast iron cookware into the wilderness for the authentic experience. Utah still hosts Dutch oven demonstrations and occasional competitions, though they’re less widespread than they once were.
The best part is scraping up the crispy bits stuck to the bottom of the pot—those caramelized edges are pure gold to anyone who knows good camping food.
10. Frog Eye Salad
Frog eye salad gets its quirky name from the tiny acini de pepe pasta that looks like little frog eyes floating in a sweet, creamy mixture. It’s combined with mandarin oranges, pineapple, marshmallows, and whipped cream to create something that’s technically a salad but tastes like dessert. It’s a potluck legend across Utah.
Outsiders are understandably confused when they see pasta mixed with fruit and marshmallows. Locals grew up eating it at every family reunion and wouldn’t have it any other way. The texture is unique—chewy pasta with bursts of juicy fruit.
Making frog eye salad requires some patience since the pasta needs to cool completely before mixing, but the end result is worth the wait every single time.