Midwestern Foods That Have Us Rubbing Our Bellies and Scratching Our Heads
There are comfort foods unique to each city, state, and area in America that are hard to locate elsewhere, and the Midwest has some of the best! Interested? If so, continue reading to unearth 23 foods you’ve never heard of if you’re not from the Midwest.
Puppy Chow
If you spent your childhood in the Midwest, puppy chow was a staple of your childhood. Somehow, the chocolate, peanut butter, and Chex mixture showed up at every soccer match, school event, and sleepover. It's sweet and crispy, and it covers you in powdered sugar. What's not to adore?
Chislic
Chislic is a straightforward dish of cubed meat, typically beef, that has been generously salted and grilled or lightly fried. It is served with dipping sauces and toothpicks. This food has been a South Dakota delicacy since at least the 1880s; so not only is it delicious, it’s also a piece of history!
Juicy Lucy
Typically American, the Juicy Lucy is a cheese-stuffed hamburger patty. This dish is so loved that 2 random bars in South Minneapolis have been battling for the right to claim it since the 50s. The popularity of this regional burger is undeniable, regardless of where it originated.
Booyah
Booyah is a dish meant for big parties; in fact, booyah parties are events where booyah is prepared and served in enormous kettles. No one truly knows the history, which adds to the food’s excitement. Although there are as many recipes, it's typically a stew made with chicken, veggies, and tomatoes. Yum!
St. Paul Sandwich
Strangely enough, the St. Paul sandwich actually originated in St. Louis and is entirely unrelated to Minnesota. It consists of an egg foo young patty surrounded by white bread, pickles, lettuce, and mayo.
Buckeyes
Although they look like seeds, buckeyes are actually a much better-tasting candy. They contain a circular peanut butter filling in the middle, covered with chocolate. Although many people create them at home, you may find them at chocolatiers (if you’re lucky!).
Horseshoe
Despite its oddball name, this food is actually a sandwich. It contains mounds of cheese sauce, French fries, and meat, with (of course) bread. Burger patties are the most common meat option, but to spice it up a little, you could use tater tots or buffalo chicken.
Runza
Runza is an understandably adored specialty of Nebraska. Typically, the yeasted bread pocket is packed with simple seasonings, cabbage, onions, and ground meat. Want a fun fact? This dish is frequently referred to as a bierock outside of Nebraska.
Loose Meat Sandwich
Similar to a burger, but without the shape, this is a loose meat sandwich. Burger toppings like cheese, mustard, and onions are placed on top of the loose, unpattied cooked ground beef. You'll always get a spoon with your sandwich so you can eat up the meat that falls out of the bun - how odd!
Gooey Butter Cake
In the 30s, gooey butter cake was created by a joyful accident. Legend has it that a baker mismeasured and produced this dense, pudding-like dessert rather than a fluffy coffee cake. It has a richer, creamier filling on top of a hard, cake-like crust.
Provel
A processed cheese that combines provolone, cheddar, and Swiss is called Provel. Unless you're from the St. Louis region, where its gooeyness is a crucial element of St. Louis-style pizza, it's likely that you've never heard of or tried it.
Cannibal Sandwich
Don’t worry, these sandwiches don’t actually contain human flesh - they are filled with beef instead. This bizarre name was coined due to the fact that the beef is left raw. Think of it as a poor man's steak tartare if you find the idea repulsive.
Hoosier Sugar Cream Pie
A delicacy of Indiana, Hoosier sugar cream pie is served in eateries, residences, and diners throughout the state. This straightforward cream pie typically has a crackly sugared top and is flavored with vanilla and a hint of spice. Delicious!
Cheese Curds
The Dairy State is known for inventing new and delightful ways to savor cheese. In the upper Midwest, poutine is topped with squeaky, fresh cheese curds that are battered and fried to create a gooey, hot, and crispy delight.
Jibarito
The jibarito, the newest regional dish on our list, is frequently attributed to Chicago restaurateur Juan Figueroa in the mid-'90s. Similar to tostones, it's a rich Puerto Rican sandwich that uses fried plantains in place of bread, with any kind of stuffing you desire!
Chili And Cinnamon Rolls
Thanks to school lunches, many people in Iowa and the eastern Plains States yearn for the combination of chili and cinnamon buns. It's not as bad as it sounds, given that cinnamon is occasionally used as an ingredient in chili (we're looking at you, Cincinnati).
Hotdish
‘Hotdish’ refers to a variety of baked casseroles rather than just one particular dish. Nonetheless, tater tot hotdish is the dish that most people outside the area associate with hotdish and is the recipe that best captures the essence of the meal.
Kringle
Kringle, the official state pastry, is primarily found in Southeastern Wisconsin, and is a giant oval-shaped pastry with layers of flaky dough with a variety of fillings, such as almond, raspberry, and cherry. It's then sliced into pieces to serve.
Chicken Vesuvio
Although the origins of Chicken Vesuvio are unknown, it is now served at almost all Italian-American restaurants in the Chicago area. Typically, it consists of thick potato wedges, roasted bone-in chicken, and peas in a lemony, garlicky, herb-flavored sauce.
Goetta
A popular breakfast meat in Cincinnati is goetta. It comes from Germany and resembles livermush, sausage, and scrapple. After being seasoned and stretched with oats, ground meat is formed into a loaf or log. All you need to do is slice it up and fry until golden.
Persimmon Pudding
Southern Indiana is home to an American persimmon tree, which may surprise you. Like the Asian cultivars, it has a tiny, bright orange fruit in late October. For ages, Hoosiers and Native Americans have made dishes like persimmon pudding, mostly for Thanksgiving.
Blue Moon
The flavor of Blue Moon ice cream is enigmatic. Most people compare it to Froot Loops or a cross between almond and lemon, but no one really knows what it is because the firm that holds the patent on the flavor isn't disclosing. How fun!
Bosco Sticks
The Bosco Stick was created after the crust slid off a slice one day. The cheese-filled garlic breadsticks will always be popular in the Midwest, particularly in Michigan, but they are now available all around the country.
