American cuisine at its finest

Make a Key lime pie instead of limeade if you happen to be blessed with limes in life. The little limes that give this tart its name originated in the Florida Keys, which is also the official state pie of Florida.

The first Key lime pie was supposedly cooked in the late 1800s by Aunt Sally, who was the chef for William Curry, the first self-made millionaire in Florida. Curry was a ship salvager.

The recipe combining key lime juice, sweetened condensed milk, and egg yolks, which may be "cooked" at sea via a chemical reaction that thickens the mixture, was probably invented by sponge fishermen in Florida.

We like French fries, but if you're looking for a twist on the classic potato chip that's popular at Sonic drive-ins and school lunchrooms throughout the country, try the Tater Tot.

Take note of the registered trademark—the Ore-Ida firm does, in fact, own these commercial hash brown cylinders. You would have sought to find a use for the remaining potato slices if you were one of the Grigg brothers who established Ore-Ida.

In 1956, they refined the mush with flour and spices, formed it into little tots, and sold them. Nearly half a century later, Americans consume around 32 million kilograms of these potatoes per year.

It is no coincidence that the ancient Egyptians consumed sourdough, since it predates even the pyramids. However, the most popular and sour kind in the United States hails from San Francisco.

Sourdough bread has been a mainstay since the days of the Gold Rush, and it is just as integral to the ethos of NoCal cuisine as Napa Valley wine.