Toasted ravioli in St. Louis
Despite its name, toasted ravioli isn't actually toasted -- instead, it's cooked in the best way possible: deep-frying. The version of this dish that's actually toasted can be traced back to Sicily, but it wasn't until St. Louis rolled around that ravioli finally got the full American treatment.
Beer with a bit of tomato juice and salt in parts of the Midwest (the Dakotas, Montana, Kansas, Nebraska, etc.)
This beer preparation, sometimes called a "red beer", is made by mixing beer with tomato juice (you can use whatever ratios you want) to create a Summer drink that's both refreshing and good for your prostate.
Adam Lapetina is a food/drink staff writer at Thrillist, and calls most sandwiches "subs" against his better judgment. Read his musings on Twitter at @adamlapetina.