In my novel Nearly Canaan, Joshua and Jaya settle into a place unlike anything they would have imagined. It’s desert, for one thing, where nearly everything has to be irrigated, for another. Quite simply, it’s a lot like Yakima, in the middle of Washington state.
- Dungeness crab. I really miss this. It doesn’t travel well. You have to go to the source. Someplace like Ivar’s on the waterfront in Seattle. One crab per person is fine.
- Salmon. How many varieties do you know? Sport fishermen will tell you their favorite.
- Tillamook cheddar. An Oregon coop.
- Beer. Must be all those local hops and barley. My favorite was Rainier.
- Geoducks. (Pronounced gooey-ducks). A large razor clam species.
- Those chewy apple, peach, or ‘cot bars. A sweet and chewy candy. Used to get ’em up around Wenatchee. Wish I could remember the brand name.
- Rainier cherries. Definitely distinctive.
- Chanterelle mushrooms. Had ’em once, and it was a treat. You really have to trust your source when it comes to picking wild ‘shrooms.
- Elk. Helps if you know someone who wins a license in the annual hunting lottery. Seriously.
- Walla Walla onions. OK, I hate onions. Or they hate me. So I’m just passing this along, based on the praise by cooks I respect.
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What food is special where you live?
Jnana's Red Barn 
I live in Virginia now, moved here from Jersey. I had no idea what chitlins were until someone offered me some (pig/cow intestines fried, stuffed, or stew), but there is a similar Spanish dish called Cuajitos, and also fried tripe, and morzilla. Although I don’t it eat now, I was surprised of the similarities in those dishes.
My culinary horizons keep expanding, though I think I’ll pass on your items. Still, much of the world tries to get as much out of a dietary animal as possible, unlike the average American. You know, all of the pig but the oink.