Sharing is caring!

Hate is America’s favorite flavor.

From “soapy” herbs to “metallic” meats, every state has a culinary villain people love to roast—and sometimes secretly love to eat. We counted down the 50 most-hated foods in America by state, and for each one, you’ll get the top complaint, a win-over tip, and a tastier local alternative.

Ready to see what your neighbors are side-eyeing at the potluck? Let’s start at #50 and work our way down to the ultimate public enemy at #1.

#50 Black pudding (blood sausage) – Wyoming

Common complaint: “Too metallic, too… iron-y.”

Win-over tip: Crisp hard in a skillet; serve with apples.

Try instead: Bison burger or trout by a mountain stream.

#49 Limburger cheese – Wisconsin

Common complaint: Pungent, barnyardy aroma.

Win-over tip: Rye bread + onions = classic tavern sandwich.

Try instead: Fresh cheese curds (squeak test approved).

#48 Haggis – West Virginia

Common complaint: Offal texture, mystery vibes.

Win-over tip: Serve crumbly with mashed potatoes (“neeps & tatties” style).

Try instead: Pepperoni rolls on a road trip.

#47 Durian – Washington

Common complaint: Smell hits before the taste.

Win-over tip: Try durian ice cream—mellowed and sweet.

Try instead: Copper-river salmon or crisp apples.

#46 Black-eyed peas – Virginia

Common complaint: Earthy, mushy when overcooked.

Win-over tip: Quick sauté with bacon, garlic, and lemon.

Try instead: Virginia ham biscuits with honey butter.

#45 Cauliflower rice – Vermont

Common complaint: Watery “fake rice” energy.

Win-over tip: Roast first for char; finish in a hot pan.

Try instead: Anything maple—glazed carrots, donuts, soft-serve.

#44 Ambrosia salad – Utah

Common complaint: Sweet mayo/cream + canned fruit clash.

Win-over tip: Swap whipped yogurt, fresh citrus, toasted coconut.

Try instead: Funeral potatoes or fry sauce with fries.

#43 Anchovies – Texas

Common complaint: Salty fish bombs on pizza.

Win-over tip: Melt into sauces for umami without the fillet.

Try instead: Brisket with bark and pickles.

#42 Horseradish – Tennessee

Common complaint: Nasal blast, too spicy.

Win-over tip: Fold into sour cream; drizzle sparingly.

Try instead: Nashville hot chicken (heat, but balanced).

#41 Brussels sprouts – South Dakota

Common complaint: Bitter, sulfurous when boiled.

Win-over tip: Roast with honey + chili; finish with lemon.

Try instead: Bison chili or cast-iron steak.

#40 Tuna salad – South Carolina

Common complaint: Fishy, mayo-heavy.

Win-over tip: Use olive-oil tuna, celery, dill, lemon zest.

Try instead: Shrimp and grits at a Lowcountry spot.

#39 Celery – Rhode Island

Common complaint: Stringy, watery, “why bother?”

Win-over tip: Shave thin; toss with parmesan and lemon.

Try instead: Clam cakes or a stuffie (stuffed quahog).

#38 Green bean casserole – Pennsylvania

Common complaint: Canned-soup gloopy texture.

Win-over tip: Make a real mushroom cream; extra crispy onions.

Try instead: Cheesesteak or warm soft pretzels.

#37 Olives – Oregon

Common complaint: Briny bitterness.

Win-over tip: Start with mild Castelvetrano; pair with citrus.

Try instead: Wild salmon or summer berries.

#36 Pickled eggs – Oklahoma

Common complaint: Rubbery, vinegary shock.

Win-over tip: Soft-boil first; pickle briefly with beets.

Try instead: Chicken-fried steak with gravy.

#35 Pineapple on pizza – Ohio

Common complaint: Sweet + savory “doesn’t belong.”

Win-over tip: Balance with jalapeño and thin-cut ham.

Try instead: Cincinnati chili or a crisp-edge tavern pie.

#34 Natto – North Dakota

Common complaint: Sticky strings and funky aroma.

Win-over tip: Mix with hot rice, soy, and scallions.

Try instead: Hearty hotdish or knoephla soup.

#33 Potato salad (mayo-heavy) – North Carolina

Common complaint: Gloppy and warm at picnics (yikes).

Win-over tip: Go mustard-based, lots of pickles and crunch.

Try instead: Eastern-style pulled pork with slaw.

#32 Sardines – New York

Common complaint: Fishy and bony.

Win-over tip: Smash on toast with lemon and chili flakes.

Try instead: A classic slice or an Italian beef… kidding—grab a bagel & lox.

#31 Kimchi – New Mexico

Common complaint: Sour heat, fermented funk.

Win-over tip: Dice into fried rice or grilled-cheese.

Try instead: Green-chile enchiladas (red if you must).

#30 Capers – New Jersey

Common complaint: “Salty little landmines.”

Win-over tip: Rinse well; use with lemony chicken piccata.

Try instead: Pork roll, egg & cheese (Taylor ham debate optional).

#29 Fruitcake – New Hampshire

Common complaint: Dense, boozy brick.

Win-over tip: Toast slices; serve with sharp cheddar.

Try instead: Maple or apple-cider donuts.

#28 Sea urchin (uni) – Nevada

Common complaint: Custardy texture, ocean-sweet.

Win-over tip: Try a small nigiri from a quality sushi bar.

Try instead: Dim sum—or yes, a Vegas buffet run.

#27 Cottage cheese – Nebraska

Common complaint: Lumpy, school-lunch vibes.

Win-over tip: Blend smooth; dollop on toast with honey.

Try instead: A Runza or grilled corn at a tailgate.

#26 Tripe – Montana

Common complaint: Chewy, “barnyard” note.

Win-over tip: Slow-braise for hours; finish spicy.

Try instead: Bison ribeye or huckleberry pie.

#25 Deviled eggs – Missouri

Common complaint: Sulfurous, mayo-forward.

Win-over tip: Add smoked paprika, Dijon, crisp bacon.

Try instead: Toasted ravioli or Kansas City-style ribs.

#24 Okra – Mississippi

Common complaint: Slimy texture.

Win-over tip: Slice, salt, and roast fast for char.

Try instead: Fried catfish with hushpuppies.

#23 Pickled herring – Minnesota

Common complaint: Slick, vinegary fish.

Win-over tip: Serve cold on rye with sour cream and dill.

Try instead: Tater-tot hotdish or wild-rice soup.

#22 Coleslaw – Michigan

Common complaint: Soggy, too sweet.

Win-over tip: Shred fresh; dress right before serving.

Try instead: Detroit-style pizza or a UP pasty.

#21 Caviar – Massachusetts

Common complaint: Salty, “popping pearls.”

Win-over tip: Tiny blini, crème fraîche, ice-cold bubbles.

Try instead: Creamy clam chowder on a chilly day.

#20 Pickles – Maryland

Common complaint: Overpowering dill and vinegar.

Win-over tip: Sweet-heat pickles on fried chicken = yes.

Try instead: Maryland crab cakes with Old Bay.

#19 Sushi – Maine

Common complaint: Raw fish fear.

Win-over tip: Start with tempura rolls or salmon nigiri.

Try instead: Lobster roll (butter or mayo—choose your fighter).

#18 Oysters – Louisiana

Common complaint: Slippery texture, briny burst.

Win-over tip: Char-grill with garlic butter and herbs.

Try instead: Gumbo or jambalaya with andouille.

#17 Liver – Kentucky

Common complaint: Metallic taste.

Win-over tip: Soak in milk; sear with onions and sherry.

Try instead: Hot Brown or bourbon-glazed wings.

#16 Carrots – Kansas

Common complaint: “Too sweet,” odd cooked texture.

Win-over tip: Roast with cumin; finish with yogurt and dill.

Try instead: Burnt-ends BBQ or cheesy corn.

#15 Eggplant – Iowa

Common complaint: Spongy, oily when fried wrong.

Win-over tip: Salt to purge; roast hot, sauce boldly.

Try instead: Pork-tenderloin sandwich the size of a plate.

#14 Mushrooms – Indiana

Common complaint: “Rubbery” and earthy.

Win-over tip: Sear until golden; add garlic and butter.

Try instead: Breaded pork tenderloin or sugar-cream pie.

#13 Black licorice – Illinois

Common complaint: Medicinal anise.

Win-over tip: Try fennel candy or sambuca in tiny doses.

Try instead: Italian beef dunked, or deep-dish night.

#12 Raisins in cookies – Idaho

Common complaint: “Betrayal chips” instead of chocolate.

Win-over tip: Plump in warm rum; use in oatmeal-pecan.

Try instead: Loaded baked potato or fries with fry sauce.

#11 Spam – Hawaii

Common complaint: Canned, too salty.

Win-over tip: Sear until crusty; Spam musubi wins converts.

Try instead: Poke bowl or garlic shrimp truck.

#10 Blue cheese – Georgia

Common complaint: Funky, “moldy” tang.

Win-over tip: Crumble lightly on burgers with peach chutney.

Try instead: Fried chicken or peach cobbler.

#9 Candy corn – Florida

Common complaint: Waxy sugar cones.

Win-over tip: Mix into salty snack mix for contrast.

Try instead: Cuban sandwich or key lime pie.

#8 Mayonnaise – Delaware

Common complaint: Slippery texture, eggy taste.

Win-over tip: Lemon-spiked aioli, thinly spread.

Try instead: Boardwalk fries with malt vinegar.

#7 Well-done steak – Connecticut

Common complaint: Dry, leathery.

Win-over tip: Medium-rare with a hard sear; rest properly.

Try instead: New Haven apizza or a CT-style lobster roll.

#6 Quinoa – Colorado

Common complaint: “Birdseed,” bitter saponins.

Win-over tip: Rinse well; toast before simmering in stock.

Try instead: Green-chile-smothered burrito or bison chili.

#5 Tofu – California

Common complaint: Bland, squishy.

Win-over tip: Press, marinate, and pan-sear till crispy.

Try instead: Baja fish tacos or avocado-everything.

#4 Bologna – Arkansas

Common complaint: Processed, bouncy.

Win-over tip: Fry it; stack with mustard and pickles.

Try instead: Smoked pork ribs or cheese dip and chips.

#3 Cilantro – Arizona

Common complaint: Soapy (thanks, genetics).

Win-over tip: Start tiny; mix with lime and scallions.

Try instead: Sonoran hot dog or carne asada tacos.

#2 Turkey bacon – Alaska

Common complaint: Chewy, not “real” bacon.

Win-over tip: Bake on a rack for maximum crisp.

Try instead: Grilled salmon or reindeer sausage.

#1 Beets – Alabama

Common complaint: “Dirt” flavor from geosmin.

Win-over tip: Roast with orange and goat cheese; sweet magic.

Try instead: White-sauce BBQ chicken or hot catfish.

Sharing is caring!