Is Fry Sauce Really Our Signature Dish? Vote Now

Every region has its thing. Philly gets cheesesteaks. Chicago gets deep-dish. Texas gets brisket. And Southern Utah? Well, we’re still kind of figuring it out. But since no one has claimed the crown yet, let’s lay out the strong contenders and let masses decide.

Fry Sauce
You knew this was coming. Half ketchup, half mayo, all Utah. I like to add in a little something different depending on what I'm eating. Sometimes mustard, sometimes hot sauce, sometimes BBQ sauce. It’s less a condiment and more a lifestyle. If you don’t have some at least weekly, are you even local?

Dirty Sodas
Welcome to the only place in America where people line up in drive-thrus to buy a 44-ounce Diet Coke with coconut syrup, lime, and a splash of cream. They’re the milkshakes of adulthood and quite possibly the glue holding our society together. We have dozens of soda shops throughout Southern Utah that seem to be busy enough.

Funeral Potatoes
Yes, they’re a little morbid by name, but cheesy hashbrowns topped with cornflakes deserve more than a just a funeral spot. They’re comfort food at its peak, and if Southern Utah had an official casserole, this would be it. I think this is my vote.

Dutch Oven Cobbler
Peaches, cake mix, and a pile of hot coals. Is it gourmet? No. Does it taste like camping, childhood and family togetherness goodness? Absolutely.

Red Dirt Seasoning
Okay, not technically a food—but it ends up in your food anyway. Hiking, boating, camping, dust storms—it finds a way. Sprinkle some on your sandwich and suddenly it’s “authentically Southern Utah.”

So there it is: the lineup. Cast your vote wisely. The future of Southern Utah cuisine hangs in the balance. Let me know. aaronee@townsquaremedia.com