I so know how you feel. I was born and raised in Texas, so I'm a southern gal, at heart. Not only did we have gravy on just about everything, but we had several different types of gravy to choose from-- brown, white, country, turkey, sausage, even steak. If we cooked a meat, you can bet your sweet bippy we'd use the pan drippings to whip up a gravy to go over it.
Being a military family, though, I quickly found out that if I wanted a taste of home, I'd have to cook it myself. Good thing Mama taught me well! I make Tex-Mex at least three nights a week, and have been known to smoke a mean brisket even in the dead of winter, when it's 20 below outside. We just gotta have that taste of home!
We spent four years in Brunswick, Maine. The things I missed most was barbeque and Tex-Mex cuisine. You could get a lobster roll at any McDonald's, but God forbid you ask for a chimichanga!
The locals would look at me like I was from another planet and ask, "What the heck is a chimichangAR!" 
