8 Regional Snacks From New York That Outsiders Can’t Pronounce But Should Try

Growing up in upstate New York, I discovered a whole world of delicious regional treats that my out-of-state cousins could never quite pronounce correctly.

From the tangy marinated meats of the Southern Tier to the savory specialties of Western New York, these unique foods tell the story of our diverse state.

Whether you’re a native New Yorker or just passing through, these eight regional delicacies deserve a spot on your must-try list—even if you have to point at the menu instead of saying their names.

1. Spiedies (pronounced: SPEE-dees)

My first encounter with spiedies happened at my uncle’s Binghamton backyard barbecue, where skewers of marinated meat sizzled enticingly on the grill. The magic lies in the marinade—a tangy blend of vinegar, olive oil, and Italian herbs that transforms ordinary chunks of chicken or pork into something extraordinary.

Locals sandwich these juicy meat cubes in soft Italian bread, often sliding the meat right off the skewer into the bun. No fancy sauces needed here! The marinade does all the heavy lifting flavor-wise.

Each summer, Binghamton hosts the Spiedie Fest and Balloon Rally, drawing thousands who come to celebrate this humble yet addictive regional specialty that rarely gets the national attention it deserves.

2. Utica Greens (pronounced: YOO-ti-kuh)

“You-tee-ka what?” my Brooklyn friend asked when I mentioned my favorite Utica dish. These aren’t your ordinary sautéed greens! The first forkful reveals a perfect storm of flavors—spicy cherry peppers, savory prosciutto, and sharp cheese melding with wilted escarole.

I’ve watched countless restaurant patrons mispronounce this Central New York specialty before becoming instant converts. The crispy breadcrumb topping adds textural contrast to the tender greens underneath.

Born from the region’s strong Italian-American heritage, this dish exemplifies how immigrants adapted old-world recipes with local ingredients. Every family has their secret variation, but the essential components remain the same: escarole, heat, meat, and that irresistible crunchy topping.

3. Beef on Weck (pronounced: wek)

Buffalo’s unsung food hero deserves way more recognition than its famous chicken wing cousin! My first beef on weck experience left me wondering why this sandwich hasn’t conquered the world yet. The star of the show? That distinctive kummelweck roll crusted with coarse salt and caraway seeds.

Thinly sliced, perfectly pink roast beef gets piled high on the roll, usually with a dunk in au jus that makes each bite magnificently messy. A dab of horseradish provides just the right kick.

Buffalo natives debate which tavern serves the definitive version with the same passion they reserve for football. The combination of the salt-studded roll, tender beef, and spicy horseradish creates a flavor trifecta that’s uniquely Western New York.

4. Black & White Cookie

“Look to the cookie!” as Seinfeld famously proclaimed. These half-chocolate, half-vanilla glazed treats sparked my first New York food argument when a visiting friend called it a “half-moon.” Blasphemy! The authentic version features a soft, cake-like base with a subtle lemon flavor that perfectly complements both icings.

Proper consumption technique matters here. True New Yorkers know you alternate bites between vanilla and chocolate sides rather than choosing one half first.

Found in practically every NYC deli and bakery, these palm-sized cookies represent the multicultural harmony of the city itself. While not difficult to pronounce, outsiders often misidentify them or expect a cookie sandwich instead of the flat, frosted confection beloved by generations of New Yorkers.

5. Grape Pie

Skepticism was written all over my face when my Finger Lakes tour guide insisted I try grape pie. Grapes? In a pie? The concept seemed bizarre until that first transcendent bite of deep purple filling, bursting with concentrated Concord grape flavor that walks the perfect line between tart and sweet.

Naples, NY has become the unofficial grape pie capital, with local bakers producing thousands during the brief autumn harvest season. Making these pies requires patience—each grape must be separated from its skin, seeds removed, then recombined with the pulp.

The result tastes nothing like grape jelly or artificial grape flavoring. Instead, you get an intensely fruity, wine-adjacent experience that captures the essence of New York’s famous grape-growing region in dessert form.

6. Garbage Plate

The first time someone suggested we get Garbage Plates after a night out in Rochester, I thought they were insulting the local cuisine! Little did I know I was about to encounter culinary genius disguised as chaos. This magnificent mess typically features two protein choices (often hot dogs or hamburger patties) atop a foundation of home fries and macaroni salad.

The whole glorious mountain gets smothered in a spicy meat sauce that ties everything together. Add mustard, onions, and ketchup for the full experience.

Created at Nick Tahou Hots as a satisfying meal for hungry late-night workers, the Garbage Plate has evolved into Rochester’s signature dish. College students swear by its restorative powers, while culinary tourists make pilgrimages just to experience this iconic caloric masterpiece.

7. Tomato Pie (Utica/Syracuse)

“Where’s the cheese?” visitors invariably ask when first encountering Central New York’s beloved tomato pie. Unlike its distant pizza cousin, this regional specialty comes room temperature with a thick, focaccia-like crust supporting a layer of intensely flavored tomato sauce—and just a sprinkle of Romano cheese, if any at all.

My grandmother would bring tomato pie to every family gathering, the rectangular slices wrapped in wax paper and perfect for snacking. The sauce is the make-or-break element—slightly sweet, deeply tomatoey, and often seasoned with a secret blend of herbs.

Local Italian bakeries compete for tomato pie supremacy, with loyal customers debating the merits of sauce thickness and crust texture. It’s humble food with deep roots in the area’s Italian-American community.

8. Zweigle’s Hot Dogs (pronounced: ZWY-gulls)

“I’ll take two zwig—zweeg—um, those white hot dogs please,” stammered my embarrassed cousin visiting from California. Rochesterians take immense pride in their distinctive Zweigle’s hot dogs, especially the unique “white hots” made from uncured pork, veal, and beef that remain pale even after cooking.

These plump franks pack a distinctive savory flavor profile with notes of nutmeg and other spices you won’t find in ordinary hot dogs. The natural casing provides that satisfying snap with every bite.

Founded in 1880, Zweigle’s remains a family-owned Rochester institution. Locals will travel with coolers to bring these regional treasures back to far-flung locations. Whether grilled at home or enjoyed at a Red Wings baseball game, these hot dogs represent authentic Rochester flavor that’s worth mastering the pronunciation.