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And, here's a list of things I grew up with in southern Illinois (right across the Mississippi from St. Louis, MO), but they do not have them here in upstate NY.

Pork Steaks (which I found here).
Pork steaks are frequently grilled over charcoal and then simmered in barbecue sauce to further tenderize and flavor them.
Pork steaks are cut from pork shoulder blade (Boston) roast. Like the roasts, the steaks are flavorful and contain a significant amount of fat, which helps keep them moist while cooking. Because the pork steak is cut from an active muscle location on the pig, it is less tender than some other cuts. It is also referred to as "blade steak."
Pork steaks are a staple of St. Louis-style barbecue.

Pork St. Paul Sandwich (which I found here).
St. Paul Sandwich - Has nothing to do with St. Paul Minnesota that I know of. It is egg foo young, lettuce, tomato, and pickle on white bread.

Gooey Butter Cake (which I also found here).
Gooey butter cake - legend has it that in the 1930s a German baker got the proportions wrong and the rest is history - availible at most area bakeries and grocery stores.

Toasted Ravioli (which I also found here).
Toasted Ravioli - invented in 1943 or 1944 at Oldani's on “The Hill” by chef Terry Lane and served to (or more likely by) Martin “Mickey” Garagiola (Joe's brother), though others also claim the invention.

Actually this is a whole page of St. Louis type foods. Pretty cool.