The Most Iconic Foods and Drinks That Originated in Delaware
In the heart of Wilmington, Delaware’s largest city, the historic district offers more than just beautiful colonial architecture—it’s a gateway to tasting one of the state’s most iconic dishes: scrapple. At Old New Castle, just a short 15-minute drive south of Wilmington, visitors can step into Old New Castle’s taverns and markets where scrapple has been a breakfast staple for generations. This pork-based dish, made from scraps and cornmeal, is fried until crispy and golden. Sampling scrapple here, especially at longtime local diners or weekend markets, provides a direct connection to the state’s colonial roots and the culinary ingenuity of early settlers who maximized every ingredient. The best time to enjoy scrapple is during the cool mornings of fall and winter, when hearty, savory breakfasts perfectly offset the crisp Delaware air.
Travel about 45 minutes south from Wilmington to the charming town of Lewes, where the ocean breeze shapes the local palate. Known as “The First Town in the First State,” Lewes is famous for its clam chowder, a creamy, rich concoction distinct from the tomato-based varieties elsewhere on the East Coast. At the Lewes Historical Society’s annual seafood festival, and in local eateries near the waterfront, visitors can savor this regional specialty made with fresh clams from Delaware Bay. What makes Lewes clam chowder special is the balance between the sweetness of the clams and the creamy broth, often enhanced by the addition of oyster crackers or fresh herbs. Early fall, during the clam season, offers the freshest taste and a chance to enjoy chowder on a deck overlooking the bay as seabirds glide overhead.
Heading west from Dover, Delaware’s capital, for about 20 minutes, the town of Harrington provides a different flavor story centered on the Delaware-style tomato pie. At local bakeries and family-run pizzerias, this pie features a thick, focaccia-like crust baked with a robust layer of tomato sauce and a light sprinkle of cheese on top, different from the layered pizzas common elsewhere. Harrington’s agricultural heritage lends an authenticity to this dish, as many establishments use locally grown tomatoes that burst with summer flavor. This pie is best enjoyed fresh out of the oven in late summer, when the tomatoes are at peak ripeness and the air is warm enough to sit outside on the patio, watching the town’s peaceful streets and farmland beyond.
About an hour’s drive down to Rehoboth Beach, the coastal culinary scene introduces the famous “Rehoboth Dog,” a Delaware twist on the hot dog. At eateries along Rehoboth’s bustling boardwalk and in the surrounding district, these hot dogs are often topped with a sweet and tangy chili sauce unique to the area, combined with slaw or mustard. The Rehoboth Dog is a summer tradition here, and many locals swear by trying it after a day spent on the beach or exploring the lively shops and art galleries nearby. The best way to experience this treat is in the late afternoon or early evening during the peak summer season, when the salty ocean air mingles perfectly with the hearty street food.
Moving north to Newark, home to the University of Delaware, the city’s vibrant food scene includes an homage to the state’s brewing history. At the Iron Hill Brewery & Restaurant, situated just a few minutes from the university campus, visitors can sample craft beers inspired by Delaware’s colonial and agricultural past. Iron Hill’s approach combines European brewing traditions with local ingredients such as Delaware-grown grains and hops. The Brewery’s seasonal brews reflect the changing landscape around Newark, and tasting sessions often include stories about Delaware’s brewing pioneers. Autumn is a particularly rewarding time to visit, as the cooler temperatures and fall foliage provide a cozy backdrop for enjoying rich stouts and amber ales on the outdoor patio.
In the southern tip of Delaware, in the quaint town of Milton, about 30 minutes south of Lewes, the local cuisine highlights the region’s bountiful waterways with the classic Delaware blue crab. At the Milton Farmers Market and in waterfront crab shacks, visitors can dig into steamed blue crabs seasoned with Old Bay, paired with local corn on the cob and homemade coleslaw. Eating blue crab here is more than a meal—it’s a social experience rooted in the state’s maritime culture. The best months to enjoy blue crab in Milton are from June through early September, when the crabs are at their most flavorful and the town hosts lively summer festivals that celebrate Delaware’s seafood heritage.
Finally, a short drive from Wilmington, the Brandywine Valley is known not only for its scenic beauty and historic estates but also for producing some of the state’s finest wines and ciders. At the Nassau Valley Vineyards, located about 30 minutes west of Wilmington, visitors can tour the vineyards that benefit from Delaware’s unique climate and soil. The vineyard’s signature fruit wines and apple ciders showcase flavors that are distinctly local, blending the state’s agricultural bounty with modern winemaking techniques. Tastings here are best enjoyed in late spring through early fall, when the vines are lush and the surrounding Brandywine River Valley is alive with blossoms and foliage, creating a perfect setting for sipping and savoring the fruits of Delaware’s land.
Each of these places invites travelers to taste the history, geography, and culture of Delaware through its food and drink. From Wilmington’s colonial scrapple to the coastal clam chowder of Lewes, the agricultural tomato pies of Harrington, the boardwalk bites of Rehoboth, Newark’s craft brews, Milton’s blue crabs, and Brandywine Valley’s wines, Delaware’s culinary identity is as rich and varied as the state’s landscapes. Exploring these locations offers a flavorful journey that reveals why Delaware, though small in size, holds outsized culinary treasures.