15 Surprisingly Delicious Foods You’ve Probably Never Tried In Pennsylvania
Pennsylvania’s food scene holds hidden treasures many locals still overlook. Beyond iconic cheesesteaks and pretzels lies a constellation of flavors forged by immigrant waves and regional traditions.
Explore Pennsylvania Dutch staples—shoofly pie, scrapple, chicken pot pie—alongside Pittsburgh innovations like pierogi pizzas and the fries-on-everything ethos. Taste Lebanese meat pies in Allentown, tomato pies in Philly bakeries, coal-region kielbasa, and Erie’s Greek dogs.
Sip your drink, spoon halupki, and chase it with whoopie pies or burnt almond torte. Farmers’ markets, church basements, and corner taverns reveal the story. Ready for a mouthwatering road trip through the Keystone State’s best-kept culinary secrets?
1. Scrapple: The Breakfast Revelation
My first encounter with scrapple left me speechless. This Pennsylvania Dutch creation transforms humble pork scraps into morning magic through an alchemical mix of cornmeal, spices, and tradition.
Sliced thin and fried until crispy outside while staying tender inside, it delivers a flavor punch that defies its simple ingredients. The slightly spiced, savory taste pairs perfectly with maple syrup for a sweet-savory combination that’ll make you question why you ever settled for ordinary breakfast meat.
Grandma Betty in Lancaster taught me the secret: patience while frying creates that perfect golden crust that makes scrapple irresistible.
2. Crabfries: The Seasoned Sensation
Don’t be fooled by the name—these addictive fries contain zero crab! I stumbled upon these crinkle-cut treasures at a Philly sports bar while cheering on the Eagles, and my taste buds have never been the same.
The magic lies in their distinctive seasoning blend (similar to Old Bay) coating every ridge and valley of these perfectly crispy potatoes. The accompanying creamy cheese sauce creates a dipping experience that’s practically a religious experience for Pennsylvanians.
What makes them special? That secret seasoning hits all the right notes—salty, slightly spicy, with hints of paprika and other spices that keep you reaching for just one more.
3. Philly-Style Soft Pretzels: Twisted Perfection
The moment I bit into an authentic Philly soft pretzel from a street vendor, I knew store-bought versions had been lying to me my entire life. These aren’t your mall food court pretzels—they’re chewier, doughier, and formed in that distinctive elongated figure-eight shape that screams Pennsylvania.
Street vendors twist them by hand, creating that signature dense, chewy interior beneath a thin, slightly crisp exterior. The coarse salt crystals provide perfect pops of flavor against the subtle yeast-forward dough.
Pro tip: Skip the mustard and enjoy them exactly as they come, still warm from the vendor’s cart for the true Philly experience.
4. Pittsburgh Salad: The French Fry Twist
Picture this: I’m at a diner in Steel City, expecting a typical garden salad, when the server delivers what looks like someone accidentally dropped french fries on my greens! Welcome to the Pittsburgh Salad—the most deliciously rebellious salad you’ll ever encounter.
Fresh lettuce, grilled chicken, tomatoes, cucumbers, and cheese form the base, but the crowning glory is a generous handful of hot, crispy french fries piled right on top. The warm fries slightly wilt the greens and melt the cheese, creating magical texture contrasts.
Locals debate whether ranch or Italian dressing works best, but either way, this dish proves Pittsburgh knows how to make salad exciting.
5. Pittsburgh-Style Pizza: Cheese Lovers’ Dream
My cheese-loving heart nearly exploded when I discovered Pittsburgh-style pizza during a weekend trip to western Pennsylvania. Unlike its New York or Chicago counterparts, this regional delight doesn’t play by the rules.
The foundation is a slightly thicker, chewy crust that can support its defining feature—an avalanche of cheese that stretches for days when you pull a slice away. We’re talking serious cheese commitment here, often a blend dominated by provolone that creates a distinctively tangy, gooey experience.
Many Pittsburgh pizzerias bake it in square pans, resulting in those coveted corner pieces with extra crispy edges that locals fight over at family gatherings.
6. Tomato Pie: The Saucier Cousin
Walking into a Philadelphia bakery, I spotted what looked like rectangular pizza without cheese and nearly walked right past this unassuming treasure. Thankfully, a friendly local steered me toward tomato pie—a revelation that’s haunted my food dreams ever since.
This focaccia-like thick crust cradles a layer of intensely flavorful, slightly sweet tomato sauce that’s been reduced to concentrate its flavors. The room-temperature serving style allows the sauce’s complex notes to fully shine without melted cheese masking them.
Some versions feature a light dusting of grated hard cheese or oregano on top, but the star remains that perfectly balanced sauce against the pillowy, olive-oil enriched crust.
7. Water Ice: Summer in a Cup
My first taste of authentic Philadelphia water ice on a sweltering July afternoon changed my understanding of frozen treats forever. Don’t call it Italian ice unless you want locals rolling their eyes!
This impossibly smooth, fruit-forward frozen dessert has a texture that’s somehow both icy and creamy without containing any dairy. The classic flavors—lemon, cherry, and blue raspberry—deliver pure fruit essence in every spoonful, melting slowly enough to let you savor but quickly enough to cool you down.
Unlike granita or shaved ice, water ice’s uniform consistency comes from freezing the mixture while stirring it continuously, creating that signature smoothness that makes it a Philadelphia summer essential.
8. Stromboli: The Rolled Wonder
Late one night at a small-town Pennsylvania pizzeria, the owner insisted I try his grandmother’s stromboli recipe. One bite of this rolled marvel, and I understood why he was so proud!
Unlike calzones that are folded over, stromboli is crafted by rolling pizza dough into a cylinder around layers of Italian cold cuts, melty cheese, and sometimes peppers or mushrooms. The outside develops a gorgeous golden-brown crust while the inside becomes a spiral of molten cheese and savory meats.
Each slice reveals a beautiful cross-section of ingredients, making it both visually stunning and perfectly portioned for sharing—though you might not want to after tasting it!
9. Tastykake Treats: Nostalgic Snack Cakes
My Pennsylvania-born college roommate would receive care packages filled with these mysterious snack cakes I’d never seen before. When she finally shared her Tastykake Butterscotch Krimpets with me, I understood why she’d been hoarding them!
These iconic Philadelphia-made treats have been satisfying sweet tooths since 1914. The Kandy Kakes—chocolate-covered discs with peanut butter and cake—create a texture and flavor combination that puts mass-market snack cakes to shame.
What makes them special? Maybe it’s the just-right sweetness or the impossibly soft cake texture. Whatever the magic ingredient, these unpretentious treats inspire fierce loyalty among Pennsylvanians and immediate converts among first-time tasters.
10. Altoona-Style Pizza: The Quirky Controversy
I nearly dropped my fork when the server delivered what Altoona locals proudly call pizza. This central Pennsylvania curiosity features a thick, doughy base topped with sweet tomato sauce, green bell peppers, and—here’s the shocker—slices of yellow American cheese instead of mozzarella!
Food purists might scoff, but this creation from the railroad town of Altoona has a certain nostalgic charm. The American cheese melts into a creamy blanket that’s undeniably comforting, while the salami provides a spicy counterpoint.
Cut into squares rather than triangles, this regional oddity sparked heated debates on social media when it went viral, but locals continue to defend their unique contribution to pizza history.
11. Moravian Sugar Cake: Potato-Powered Sweetness
The first time someone told me there were mashed potatoes in this heavenly breakfast cake, I laughed—until I tasted it and became an immediate convert. This Pennsylvania Dutch treat reveals how humble ingredients transform into something magical.
The secret lies in that potato dough, which creates an impossibly tender, moist texture that stays fresh for days. Deep pockets pressed into the dough before baking become little pools of melted butter, brown sugar, and cinnamon that caramelize into sweet, sticky goodness.
Traditionally enjoyed with morning coffee, this not-too-sweet cake balances its sugary topping with a subtle yeasty undertone that makes it impossible to eat just one piece.
12. Shoofly Pie: Molasses Marvel
Grandma’s kitchen never smelled as good as the Amish bakery where I first encountered shoofly pie. This Pennsylvania Dutch classic stopped me in my tracks with its intense aroma of molasses and spice.
The genius lies in its two-texture approach—the bottom “wet” layer forms a gooey, almost pudding-like filling rich with molasses flavor, while the top crumb layer provides a contrasting crumbly sweetness. Some bakers add a hint of cinnamon or nutmeg to the crumbs, enhancing the warmth of this humble pie.
Legend claims it got its name because the sweet molasses attracted flies that needed shooing away while the pies cooled on windowsills throughout Lancaster County farmhouses.
13. Pagach: The Slavic Pizza Alternative
Walking through a church basement food festival in coal country, I spotted what looked like a humble potato pie that locals were lining up for. One bite of pagach (pronounced “puh-gotch”) explained the enthusiasm!
This Eastern European contribution to Pennsylvania’s food landscape features a soft yeast dough encasing a filling of mashed potatoes mixed with sautéed onions and sharp cheddar cheese. Some versions swap the potatoes for sweet cabbage and bacon, offering two distinct flavor experiences.
Neither quite a pizza nor a pierogi, this comfort food reflects the Slavic immigrant influence in northeastern Pennsylvania’s coal regions, where it remains a cherished part of church fundraisers and family celebrations.
14. Teaberry Ice Cream: Pink Wintergreen Wonder
I nearly walked past this unusual pink ice cream at a small-town Pennsylvania creamery until the owner insisted I try their signature flavor. That first spoonful of teaberry ice cream delivered a flavor explosion I never expected!
This vibrant pink treat tastes like wintergreen—similar to Clark’s Teaberry gum but in creamy, cold form. The distinctive minty flavor comes from actual teaberries (wintergreen berries) that grow wild in Pennsylvania’s forests, creating a truly regional taste experience.
The refreshing, almost medicinal cooling sensation makes it polarizing—Pennsylvania natives either passionately love it or completely avoid it. For adventurous eaters, though, this hard-to-find flavor offers a truly unique taste of Pennsylvania’s natural bounty.
15. Funny Cake: The Upside-Down Delight
The first time my Pennsylvania Dutch friend’s grandmother served funny cake for dessert, I was genuinely confused. “Is it pie? Is it cake?” I whispered. “Yes,” she replied with a knowing smile.
This clever creation features vanilla cake batter poured into a pie crust, topped with chocolate that mysteriously migrates to the bottom during baking. The result? A perfect layering of flaky crust, rich chocolate pudding-like layer, and fluffy vanilla cake.
Why “funny”? Because of that chocolate’s surprising journey to the bottom! Some bakers add a hint of almond extract to the cake batter, creating a subtle flavor complexity that elevates this humble dessert into something truly special.