2. Texas Brisket
The state’s too big to contain just one kind of slow-cooked beef: East Texas usually chops brisket and serves it on a bun with thick and sweet tomato-based sauces, while Central Texas slices and serves it with bread and thinner vinegar-based sauces on the side.
10. Biscuits ‘n’ Gravy
A simple pairing that’s caused a lot of debate: mushroom gravy or sausage gravy? Complete breakfast or side dish? Eggs or potatoes? At the end of it all, though, so long as the biscuit’s fluffy on the inside, crisp on the outside, and downright delicious, it’ll be fine.
12. (Fried) Chicken and Waffles
Having to say “fried” out loud just means you need to leave because that restaurant’s making it wrong. However, even if fried chicken wasn’t invented in the South, it sure was perfected there — which just leaves whether to top this with gravy or butter and syrup.