9 Pennsylvania Dishes Some Always Skip And 9 That Never Disappoint

Pennsylvania’s culinary landscape is a delightful patchwork of rich flavors and deep-rooted traditions, shaped by the state’s diverse cultural heritage and abundant farmlands.

From the hearty, comforting classics of Pennsylvania Dutch country to the bold, savory bites of bustling city street vendors, the Keystone State offers a menu as varied as its geography.

Having grown up in Pennsylvania, I’ve tasted it all—some dishes I crave to this day, and others… well, let’s just say they’re an acquired taste. Join me as we dig into the local favorites, spotlighting the must-tries and reconsidering a few that might just surprise you.

1. Philly Cheesesteak

Philly Cheesesteak
© Cool Mom Eats

Thinly sliced ribeye sizzling on a flat-top grill, the unmistakable aroma wafting through South Philly streets – nothing beats an authentic cheesesteak. The debate between Whiz, American, or provolone continues to divide loyalists, but the sandwich itself unites all Pennsylvania food lovers.

Last summer, I waited in line for 45 minutes at Pat’s King of Steaks, and every second was worth it. The combination of hot meat, melty cheese, and slightly crisp roll created pure magic in my mouth.

Tourists sometimes get the ordering protocol wrong (“wit” or “witout” onions), but the reward for getting it right is a handheld masterpiece that represents Philly’s culinary soul perfectly.

2. Pepper Pot Soup

Pepper Pot Soup
© Grand Central Publishing

Pepper Pot Soup earned its nickname as “the soup that won the Revolutionary War” for sustaining Washington’s troops, but its tripe-based recipe sends modern diners running. The combination of honeycomb tripe (cow stomach), vegetables, and peppery broth creates a historically significant but challenging meal.

My grandmother would make this every winter, filling the house with its distinctive aroma. I’d watch my friends invent creative excuses to avoid dinner at our house on pepper pot nights.

The soup’s gelatinous texture from the tripe presents the biggest hurdle for newcomers. While some restaurants offer modernized versions with different meat cuts, purists insist the traditional recipe’s unique flavor profile cannot be replicated without tripe.

3. Scrapple

Scrapple
© Food52

Scrapple makes first-timers squirm when they learn what’s in it. This loaf of pork scraps and cornmeal gets sliced and fried until crispy on the outside, but many visitors can’t get past its mushy interior texture.

My cousin visiting from California once turned green when I explained the traditional breakfast meat’s ingredients. “You eat what parts of the pig?” he gasped, pushing his plate away dramatically.

Despite its nutritional value and historic significance to Pennsylvania Dutch cuisine, scrapple remains polarizing. The grayish appearance doesn’t help its case, though devoted fans insist that proper seasoning and crispy preparation make all the difference.

4. Soft Pretzels

Soft Pretzels
© Simply Recipes

Twisted perfection! Pennsylvania soft pretzels boast a gorgeously burnished exterior that gives way to a chewy, pillowy center. Unlike their distant cousins at shopping malls, authentic PA pretzels offer the perfect balance of salt and subtle sweetness.

My Saturday morning ritual as a kid involved racing to the farmers market for warm pretzels straight from the oven. Nothing beat tearing into that first steamy bite while the pretzel was still too hot to hold comfortably.

Whether enjoyed plain, with mustard, or as the base for a turkey sandwich (a local favorite hack), these twisted treasures satisfy every time. Philadelphia and the surrounding counties claim the best versions, thanks to the specific mineral content in our local water.

5. Red Beet Eggs

Red Beet Eggs
© PA Eats

Shocking pink eggs lurking in jars might look like science experiments gone wrong to outsiders. These Pennsylvania Dutch staples—hard-boiled eggs pickled with beets—create an eye-catching magenta exterior that penetrates slightly into the white.

Growing up, I couldn’t understand why visiting friends would eye our Easter table with suspicion. “They’re just eggs with beet juice,” I’d explain, popping a vibrant pink slice into my mouth while they watched in horror.

The sweet-sour flavor profile combined with the distinctive color creates a love-it-or-hate-it situation. Many newcomers can’t reconcile the candy-like appearance with the vinegary taste, missing out on this simple yet ingenious way of preserving eggs and beets together.

6. Shoofly Pie

Shoofly Pie
© Epicurious

Sweet tooth heaven arrives in the form of this molasses-based pie with its signature crumb topping. The contrast between the gooey bottom layer and the cakey top creates textural magic that keeps forks returning for just one more bite.

My first attempt at baking Shoofly pie resulted in a kitchen disaster of epic proportions. Molasses overflowed everywhere! Now I leave it to the experts at Lancaster County bakeries who’ve perfected the right balance of sweet and spice.

Variations exist—wet-bottom versus dry-bottom sparks fierce debate among traditionalists—but all versions deliver comfort in slice form. Paired with strong coffee, this Pennsylvania Dutch classic provides the perfect afternoon pick-me-up that somehow improves with each passing day.

7. Snapper Soup

Snapper Soup
© Pittsburgh Post-Gazette

Snapping turtle soup sounds adventurous until you’re staring down a bowl of dark, murky liquid with mysterious meat chunks. This Pennsylvania specialty requires an open mind that many visitors just can’t muster.

My uncle prided himself on his snapper soup recipe, complete with a ceremonial splash of sherry tableside. Watching newcomers’ faces as he explained the main ingredient provided endless entertainment at family gatherings.

The rich, complex flavor profile offers rewards for the brave, combining earthy, almost gamey notes with aromatic vegetables and spices. However, the soup’s appearance and the knowledge that you’re consuming turtle meat creates an insurmountable psychological barrier for many first-timers, who politely request something—anything—else.

8. Whoopie Pies

Whoopie Pies
© Lancaster County Magazine

Two cake-like chocolate cookies sandwich a cloud of fluffy white filling in this handheld delight. Pennsylvania bakers have perfected the balance between cakey exterior and creamy center, creating portable joy that fits in your palm.

During summer camp in the Poconos, I traded away my entire lunch for just one homemade whoopie pie. Best decision ever! The chocolate-on-vanilla classic remains the gold standard, though pumpkin, red velvet, and other seasonal variations have their devoted followers.

Size matters with whoopie pies—the best ones require two hands and leave a telltale smudge of filling on your nose. Unlike factory-made versions with shelf-stable cream, authentic PA whoopies feature fresh marshmallow fluff or buttercream that melts slightly at room temperature.

9. Chipped Beef on Toast

Chipped Beef on Toast
© Allrecipes

Affectionately (or not-so-affectionately) nicknamed with military slang I can’t repeat here, this budget-friendly meal features dried beef in white sauce served over toast. The salt content alone makes many modern diners reach for water glasses repeatedly.

My grandfather, a WWII veteran, requested this comfort food on his birthday every year. The rest of us would exchange knowing glances, dreading the sodium overload but honoring his nostalgia.

The beige-on-beige appearance doesn’t help its reputation, and the gelatinous texture when cooled turns even adventurous eaters away. Yet throughout Pennsylvania, particularly in diners and family restaurants, this humble dish persists as a breakfast special, connecting generations through a shared culinary history.

10. Tomato Pie

Tomato Pie
© PA Eats

Philadelphia’s other famous pie isn’t pizza as outsiders know it. This room-temperature delicacy features thick, focaccia-like dough topped with tangy tomato sauce and just a sprinkle of sharp cheese, creating a perfect handheld meal that tastes like summer.

My first apartment in Philly was strategically chosen for its proximity to a century-old bakery famous for tomato pie. Saturdays meant standing in line with neighbors from all walks of life, united by our devotion to these rectangular slices of heaven.

The beauty lies in its simplicity—quality bread, perfectly seasoned sauce, minimal cheese. Visitors expecting traditional pizza might initially turn up their noses, but converts quickly become evangelists, shipping trays to homesick Pennsylvanians across the country.

11. Souse

Souse
© The Local Palate

Head cheese by another name still makes newcomers nervous. This jellied loaf containing various parts of a pig’s head suspended in aspic creates texture issues for the uninitiated. My grandmother sliced it thin on homemade bread, insisting it was the perfect summer lunch.

I watched visiting friends invent creative excuses to decline sandwiches when they spotted the distinctive loaf in her refrigerator.

Seasoned with vinegar and spices, souse actually offers complex flavors for those willing to overcome textural prejudices. Pennsylvania Dutch communities still produce excellent versions of this traditional preservation method, though even many locals now pass it by in favor of less confrontational lunch meats.

12. Chicken Pot Pie

Chicken Pot Pie
© Foodtalk

Pennsylvania Dutch pot pie breaks all the rules—no crust, no pie plate, just hearty squares of fresh dough cooked directly in chicken broth with vegetables and meat. The resulting bowl of comfort defies outside expectations but captures hearts instantly.

Snow days meant pot pie in our house. Mom would roll out the dough while we watched through frosted windows, knowing that soon we’d be warming up with steaming bowls of this substantial soup-stew hybrid.

Restaurants throughout central PA serve their own variations, but the best versions come from church fundraisers and fire hall dinners. The thick, slippery noodles absorb the rich broth while remaining distinct—never mushy—creating a satisfying meal that’s especially welcome during cold Pennsylvania winters.

13. Pickled Tripe

Pickled Tripe
© Burnt My Fingers

Honeycomb patterns might look appealing in architecture but less so when they’re the distinctive texture of cow stomach floating in vinegar. This Pennsylvania Dutch preservation technique creates a chewy, tangy protein that tests even adventurous eaters’ resolve.

My great-uncle would fish jars of this delicacy from his cellar during family gatherings. I still remember the collective groan when he’d proudly place the container on the table, its contents swaying ominously in cloudy brine.

The vinegar marinade actually improves the sometimes funky flavor of tripe, but the rubbery texture requires determined chewing. Modern generations increasingly skip this traditional food despite its historical importance as a way to use every part of the animal—a practical approach to farming that defined Pennsylvania’s rural communities.

14. Pierogies

Pierogies
© A Hint of Wine

Polish grandmothers across Pittsburgh would be thrilled to know their dumpling legacy continues to thrive throughout Pennsylvania. These pocket-sized miracles of potato and cheese wrapped in tender dough then pan-fried with onions create instant happiness on a plate.

My college roommate’s babcia would ship us homemade pierogies packed in butter—our apartment became instantly popular on “pierogi delivery days.” We’d fry them up with caramelized onions and top with sour cream, creating a feast that disappeared in minutes.

Factory-made versions pale in comparison to church basement productions, where teams of aproned ladies pinch hundreds of perfect half-moons. The Pittsburgh Pirates even feature racing pierogi mascots, cementing these dumplings’ status as beloved state treasures that never fail to satisfy.

15. Pig Stomach

Pig Stomach
© NorthcentralPA.com

Stuffed pig stomach sounds like a dare rather than dinner to outsiders. This Pennsylvania Dutch specialty—a whole pig stomach filled with sausage, potatoes, and herbs then roasted until golden—creates immediate apprehension based on name alone.

My first encounter happened at a rural harvest festival where an elderly woman insisted I try her family recipe. “The stomach is just the cooking vessel,” she explained, noting my hesitation as she sliced into the rounded roast.

Surprisingly, the filling tastes wonderful—like a superior version of stuffing—but many visitors can’t get past the knowledge of what contains it. The cleaned stomach itself develops a pleasant texture during cooking and imparts subtle flavor to the filling, but psychological barriers prove too strong for many first-timers.

16. Apple Dumplings

Apple Dumplings
© SavoryReviews

Whole apples wrapped in flaky pastry, baked until tender, then drenched in cinnamon-sugar syrup create the ultimate Pennsylvania comfort dessert. Berks County apple dumplings in particular achieve pastry perfection—not too sweet, not too heavy, just right.

My grandmother taught me to make these when I was eight, showing me how to fold the dough around cored apples filled with cinnamon-sugar butter. The house would fill with an aroma so heavenly that neighbors would “coincidentally” drop by just as they emerged from the oven.

Some bakeries add raisins or nuts to the filling, while others serve them with ice cream or milk poured over top. However they’re presented, these dumplings showcase Pennsylvania’s orchard bounty wrapped in buttery love.

17. Hog Maw

Hog Maw
© Home Joys

Hog Maw shares DNA with stuffed pig stomach but deserves its own mention as a particularly challenging regional specialty. The stuffed pig stomach gets sliced into rounds after cooking, revealing a spiral of filling contained by the outer stomach lining.

My first county fair experience included a hog maw competition where proud cooks displayed their versions. Visitors from out of state would approach curiously, then back away slowly upon learning what they were admiring.

Fans appreciate how the stomach imparts a distinctive richness to the filling while creating a natural casing. The appearance resembles a savory jelly roll, but that comparison doesn’t help win over skeptics. Despite its declining popularity, hog maw remains a point of culinary pride in Pennsylvania Dutch communities.

18. Sticky Buns

Sticky Buns
© TasteAtlas

Cinnamon-laced dough swirled into perfect spirals, topped with buttery caramel and pecans—Pennsylvania’s sticky buns outshine ordinary cinnamon rolls by several delicious degrees. The Reading Terminal Market in Philadelphia serves some of the most magnificent examples, drawing lines before dawn.

My family’s holiday mornings weren’t complete without these gooey treats. We’d wake to their intoxicating aroma, rushing downstairs to claim the center piece with the most caramel.

Unlike their drier cousins from national chains, authentic Pennsylvania sticky buns feature a secret touch of mashed potato in the dough for exceptional tenderness. The bottom (which becomes the top when inverted) forms a lacquer of caramelized sugar that creates the signature “sticky” quality that makes napkins essential but utterly worth it.