A Guide to Iconic Maine Treats
Beyond the lobster roll—a deep dive into Maine's unique culinary heritage, from Whoopie Pies and Moxie to Red Snappers and Ployes.
Maine’s culinary reputation is dominated by the lobster, but locals know the state’s true flavor profile is much broader—and stranger. Our pantry is filled with unique snacks, desserts, and drinks that reflect Maine’s history, its agriculture, and its sometimes quirky character. From neon-red hot dogs to a soda that tastes like medicinal root beer, these are the iconic treats you have to try to say you’ve truly tasted Maine.
The Whoopie Pie: Maine’s Sweetheart
What it is: Two soft, cake-like cookies (usually chocolate) sandwiching a generous layer of fluffy, white cream filling (usually vanilla, and often made with Marshmallow Fluff). The History: Maine claims to be the birthplace of the Whoopie Pie (specifically Labadie’s Bakery in Lewiston in 1925), though Pennsylvania also lays claim. In 2011, the Maine Legislature declared it the official state treat. Where to find it: Literally everywhere. Gas stations, grocery stores, and high-end bakeries. Pro tip: While chocolate/vanilla is classic, look for pumpkin whoopie pies with cream cheese filling in the fall. They are life-changing.
Moxie: “Distinctively Different”
What it is: A dark carbonated soda flavored with gentian root extract. It was the first mass-produced soft drink in the US. The Taste: Described variously as “medicinal,” “like root beer mixed with cough syrup,” or “the nectar of the gods.” It is bitter, herbal, and not very sweet. The Culture: Moxie has a cult following. The word “moxie” entered the English language meaning energy or courage, named after the drink’s aggressive marketing. There is an entire festival dedicated to it in Lisbon Falls every July. Pro tip: It must be drunk ice-cold. Warm Moxie is for punishment only.
Red Snappers
What they are: Bright, neon-red hot dogs. Why are they red? It’s just food dye. But the casing is natural lamb, which gives them a distinctive “snap” when you bite into them—hence the name. How to eat them: Grilled or steamed. Traditionally served in a split-top bun (toasted) with mustard, relish, and onions. Ketchup is controversial. Where to find them: W.A. Bean & Sons and red hot dog carts across the state.
Needhams
What it is: A chocolate-covered candy square with a moist, coconut filling. The Secret Ingredient: Mashed potatoes. Wait, what? Yes, potatoes. Maine is a huge potato producer. In the 19th century, using potatoes in candy was a way to support local agriculture (and potatoes were cheaper than imported coconut). You can’t taste the potato; it just gives the coconut filling a uniquely smooth, creamy texture.
Wild Blueberries
What they are: Not the big, watery berries you get in the supermarket. Maine wild blueberries are tiny (pea-sized), intensely flavorful, and packed with antioxidants. Maine produces 99% of the country’s wild blueberries. How to eat them:
- Blueberry Pie: The state dessert. Look for it at any diner.
- Blueberry Pancakes: A breakfast mandatory.
- Blueberry Cake: A simple, unfrosted snacking cake.
- Fresh: By the handful from a roadside stand in August.
Ployes
What it is: A thin, buckwheat pancake that originates from the Acadian culture in the St. John Valley (northern Maine). How it’s different: It’s cooked on one side only (no flipping!) until bubbles form and pop, leaving a cratered surface. It’s yellowish-green from the buckwheat. How to eat it: Traditionally as a bread substitute with chicken stew (chicken stew and ployes is a classic meal). Also eaten as breakfast with butter, molasses, or maple syrup.
The Maine Italian Sandwich
What it is: A specific style of sub sandwich invented by Giovanni Amato in Portland in 1902. The Build: Soft white roll, sliced ham, American cheese, pickles, onions, green peppers, tomatoes, black olives, salt, pepper, and oil. The difference: The veggies are chopped, not sliced rings. The bread is very soft. It is cheap, filling, and beloved. Where to get it: Amato’s (the original chain) or any corner store in Portland.
Fiddleheads
What they are: The curled, edible fronds of the ostrich fern, harvested in early spring. The Taste: Like a mix of asparagus, spinach, and earth. Availability: Very short season (May). You’ll find them at farmers markets and on restaurant menus for a few weeks only. Preparation: Steamed or sautéed with butter and garlic. Do not eat them raw.
Allen’s Coffee Brandy
What it is: A coffee-flavored liqueur. The status: For decades, it was the top-selling liquor in Maine by a huge margin. It is humorously referred to as the “Champagne of Maine.” How to drink it: “The Sombrero” (Allen’s and milk). It’s essentially a poor man’s White Russian and a staple of deer camps and winter gatherings.
Tasting your way through these treats isn’t just about calories; it’s about understanding the resourcefulness, heritage, and unique tastes of the people who call Maine home.