To follow up on the last two posts (#12 and #13):
Cheese Steak I'll potentially concede to Philly (but it is a rather generic mix of ingredients and about anybody could grill that up); "Cheeseheads" is defiantly Wisconsin, and the nation's "Dairy State" does indeed produce some fine cheese, but Washington State University's Cougar Cold Cheese, from a proprietary culture developed by Dr. N. S. Golding in the 1940's, is undoubtedly the finest sharp white cheddar available anywhere in the world (to disclose a bias, at 6:30 AM in the morrow I'll have driven over snow blown roads in near zero temperatures to care for the cows who produce the milk this cheese is made from, just for the FYI); I'm not an authority on Asian cuisine but whether Chinese in its various manifestations, Thai, Cambodian, Korean, or Vietnamese, I have no doubt that the my home town (where I was born), the Pacific port of Seattle, offers the finest examples of these cuisines to be found on the North American continent. I'll also say the same for Pacific seafood!
As for authentic Latin / Mexican cuisine, in my experience one needs to "move off the coast and into the pueblo" to the small towns in eastern WA and the central valley of CA, look for the native Taco Trucks and the "hole in the wall" restaurants ... THAT is where one will find authentic cuisine, and oh so delicious! Though I've never traveled into the deep south I am told that the same experience is true for authentic southern barbecue.
