UK here and the best thing I can think of is a full English in a bun, there’s a butty van near me where they taste amazing. it’s basically a heart attack in a bun with how much oil is on there but it’s so good.

I’m not from Lazaro Mexico, but let me tell you that the Mixtas there are the best food I’ve ever put down my gullet.

Boston baked beans. To my taste, good ones are cooked low and slow so that the beans almost start melting together, and they should be both sweet and tangy.

Chicago, rosattis pizza

Finland: only had it a couple of times 'cause it’s expensive, and takes long and is tedious to make, but loimulohi (fire salmon). It’s salmon nailed to a plank and then heated up by an open fire. Very tasty.

Pretty much any big enough fish can be made like that, but I’ve only had salmon.

Czechia and it’s a tie between goulash (the Czech variety, not the Hungarian one) and Vepřo knedlo zelo.

in Guatemala, the spicy rice tamales are probably my favorite thing here.

but today I’m getting the chipilin tamales, which have little leaves mixed into the dough and are also real good.

Stamppot. I’m from the Netherlands and I really love stamppot.

It’s basically boiled veggies (usually a type of kale, but it can also be made with endive or carrots (but then it’s called hutspot) and potatoes mashed together. Add a smoked sausage and some gravy over it. delicious!

But it’s best when it’s winter and it’s really cold outside and when you make it, the windows steam up. Then it’s really gezellig

As an Australian, I’m going to say Pavlova because it’s the only thing that comes to mind when I think of favourite foods

I call bullshit on new zealand’s claim with their so called unnamed chef that probably didn’t even exist

Palt. Potato dumping filled with meat.

https://en.m.wikipedia.org/wiki/Palt

I’ve lived all over the U.S., so here are some of my favorites:

Texas:

• Beef barbecue. The classic is beef brisket, but a lot of places have great beef rib, too.
• Tex Mex: fajitas hit the spot every time.
• Breakfast tacos, especially with leftover smoked brisket from the day before, or some other smoked meat like smoked sausage. Undeniably Texas, undeniably delicious.

Louisiana:

• Boiled crawfish, with red potatoes and corn and andouille sausage. Some people overcook their potatoes and corn, but even then there’s still a charm to it. But the whole experience of a crawfish boil is everything great about food culture: socializing around a big table, making a big mess, teaching kids and newbies how do engage in that task of peeling crawfish. The Vietnamese riffs on these traditions are also great, and Viet-Cajun is a great genre of food in general, too.

The American South in general:

• American Southern style fried chicken. It’s just great.
• Pecan pie. Easily my favorite American dessert.

Southern California:

• Burritos. Something about the fresh made flour tortillas in Southern California are just better than everywhere else in the U.S. So a good burrito provides flavor from the fillings, and also flavor from the wrap itself, in a way that all the parts just complement each other.
• Ensenada style fish tacos (yes, I know this originates south of the border but it is “local” to the general region). There’s just something refreshing about fish tacos with a crunchy cabbage slaw, fresh lime juice, a crema-based sauce, eaten outdoors. Can’t beat it.

New York:

• Bodega style breakfast sandwich. The basic concept is universal across the U.S. (egg, a breakfast meat like sausage or bacon, and cheese on some kind of roll, bun, or even bagel, griddled with generous amounts of butter), but something about the New York bodegas just make these taste better when you’re on the go.

Chicago:

• Deep dish pizza. Looks kinda dumb, but it’s delicious.
• Chicago style, “dragged through the garden” hot dogs. Every component makes this ensemble great.
• Italian beef sandwiches. I don’t know why these aren’t more popular outside of Chicago. Get it dipped, get a little messy with it.

One that’s great just to see reactions to the name: leather britches.

German here. I don’t know if its reaally local, but mine would be a family dish called “Holzfällerpfanne”, the “lumberjack skillet”. It’s made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).

So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!

Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.

Fish and chips

I’m Belgian so only one answer is allowed

Belgian fries with mayonnaise and Flemish stew