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.
Read more: How Cincinnati fell in love with one of America’s weirdest dishes »
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.”
Read more: This is a Garbage Plate, and it might cure your hangover »
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.
Read more: Where did the Buffalo wing actually come from? »
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.
Read more: The Hot Brown is the culinary crown jewel of Louisville »
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.
Read more: Bacon-wrapped Sonoran hot dogs might be America’s greatest street food »
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.
Read more: Almost everything you need to know about poutine »
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.
Read more: Pepperoni rolls are more than a meal – they’re WV state heritage »
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.
Read more: How Pennsylvania fell in love with scrapple »
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.
Read more: Almost everything you want to know about chicken fried steak »
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.
Read more: The story of panzarottis, South Jersey’s beloved fried pizza pocket »