These 10 regional foods could be the hangover cures you need

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Hangover cures should be considered part of folklore – they’re anecdotal, they’re traditions passed down by word of mouth, and they’re somewhat regional. A common thread that connects many popular hangover cures is how greasy fried foods seem to magically alleviate the self-induced ails of too much drinking.

It might seem like a bad idea to eat a big plate of fatty foods on a drunken stomach, but there is scientific research that backs this up. Some scientists claim that eating certain foods can help decrease the toxic chemical “acetaldehyde” that contributes to many hangover symptoms, aiding the body in metabolizing alcohol.

In layman’s terms, eat, drink and be merry with these regional dishes.

Cincinnati chili

A plate of Cincinnati chili — Photo courtesy of iStock / wsmahar

This heaping helping of spaghetti topped with a brown chili sauce and shredded cheddar is not the most photogenic meal. In fact, Deadpan once called it “the worst regional foodstuff in America.” But to Cincinnati locals who have had too much to drink, this dish is a welcoming sight.

Inspired by Greek immigrants who brought with them their tradition of spicy stewed meats, this local dish combines carbs, protein and grease to create the perfect antidote to hangovers.

Garbage Plate

Garbage Plates are piled high with starches and meats, perfect for curing that hangover — Photo courtesy of iStock / bhofack2

Is it a mess or a masterpiece? The Garbage Plate, which hails from the Rochester, New York area, is a plate of seemingly random side dishes that you’d never imagine working together to make something delicious. A Garbage Plate consists of two cheeseburger patties drenched in meat sauce on top of home fries and macaroni salad, topped with onions, ketchup and mustard (baked beans are also an option).

It was a dish created nearly 100 years ago when the chef of Nick Tahou Hots wanted to create a cheap and filling meal for workers coming off the third shift. Legend has it that the name came from a local college student who ordered “a plate with all the garbage on it.”

Buffalo wings

Hot buffalo wings are great with (and after) a few beers — Photo courtesy of iStock / bhofack2

There are plenty of ways to enjoy wings, but when you’re in Buffalo, the secret is in the sauce. The simple recipe is one part butter mixed with one part Frank’s RedHot sauce.

The combo is a spicy, fatty condiment that sticks to your fingers as well as it sticks to your gut. The sauce is then liberally added to fried chicken wings. Together, this spicy, fatty, meaty dish can help cure even the roughest of hangovers.

Louisville Hot Brown

The Louisville Hot Brown was created at the Brown Hotel — Photo courtesy of The Brown Hotel & Chris Witzke

Louisville is known for bourbon and beer (check out the Brewgrass trail), and if you’ve enjoyed too much of either, you should try the Hot Brown. This famous dish consists of Texas toast topped with sliced turkey breast, Mornay sauce and bacon.

Sonoran hot dog

The Sonoran hot dog is not your average hot dog — Photo courtesy of Larissa Milne

These aren’t just any hot dogs. The Sonoran hot dog is the signature street food of Tucson, America’s first UNESCO Creative City of Gastronomy. It’s a bacon-wrapped hot dog stuffed in a bolillo roll, topped with pinto beans and a variety of condiments ranging from onions and jalapeños to mustard and mayonnaise.

It’s the perfect handheld dish for anyone who needs to deal with a hangover on the go.

Poutine

A classic poutine of fries, gravy and cheese curds — Photo courtesy of Getty Images / LauriPatterson

Poutine is the Holy Trinity of Canadian cuisine. Fries, gravy and cheese curds collide to make a delicious mess. In fact, the word “poutine” is French Canadian for “mess.” The dish is perfection in its classic form, but some restaurants, especially ones in Quebec, jazz up their poutine with other ingredients like lobster and even foie gras.

Pepperoni rolls

Pepperoni rolls are a dish that date back to the 1920’s and were likely inspired by Italian immigrants to the region — Photo courtesy of Candace Nelson

According to the author of “The West Virginia Pepperoni Roll,” Candace Nelson, “the stromboli or the calzone might be cousins to the pepperoni roll, but the pepperoni roll is unique because of its strong ties to our culture, and because of its simplicity.”

The pepperoni roll, West Virginia’s unofficial state food, is bread with pepperoni – that’s it. It’s a dish born from frugality and the need for a food hat was simple and portable, as it was a popular meal among coal miners.

Scrapple

Scrapple from Philadelphia’s Reading Terminal Market — Photo courtesy of Kae Lani Palmisano

Scrapple might just be one of the Philadelphia’s region’s favorite breakfast staples. It’s the stewed bits of meat that butchers couldn’t use in other products, mixed with cornmeal and spices and then formed into a loaf. Once fried, the deliciously salty and fatty scrapple is the perfect accompaniment to the classic breakfast of eggs and home fries.

Chicken fried steak

Despite the name, chicken fried steak isn’t chicken! — Photo courtesy of iStock / bhofack2

Throughout the South and parts of the West, the chicken fried steak is a comfort food that can halt any hangover. Reminiscent of the German schnitzel, the chicken fried steak isn’t actually chicken – it’s cheap cuts of beef, thinly sliced and fried using the same methods one would use if they were frying chicken.

The crispy breaded cuts of fried beef are then topped with brown gravy or white peppercorn.

Panzarottis

A cheese panzarotti from Franco’s Place in Westmont, New Jersey — Photo courtesy of Catherine Smith

Though it contains all of the elements of a pizza, the South Jersey panzarotti is not just a pizza turnover or a giant Totino’s pizza roll. It’s a perfect blend of cheese and sauce contained in a deep-fried pocket of dough. It can be enjoyed during any time of day and for any occasion, but it’s most satisfying after a long night of drinking.

This article was originally published by 10best.com. Read the original article here.