Cuisine of Minnesota

Thecuisine of Minnesotais a type ofMidwestern cuisinefound throughout the state ofMinnesota.
Typical Minnesota cuisine is based onNorwegian,Swedish, andGermancuisine, with heavyNative American(particularlyOjibweandDakota) influences. Other European cuisines that influenced Minnesota cuisine includeCzech,Cornish,Italian, andPolishcuisine. Since the 1960s, Minnesota's cuisine has also been influenced by the cuisines of the various immigrant and refugee groups who have settled in Minnesota; immigrant cuisines popular in Minnesota includeSomali,Hmong,Mexican,Indian,Vietnamese,Korean,Ethiopian,Burmese,Laotian, andLiberiancuisine.Minnesotan cuisine also has regional variations. In rural Minnesota, Scandinavian dishes and foods likehotdishesare common.Fusion cuisineis popular in theTwin Cities, home to the inventions of thejucy lucyand thebundt cake. In theIron Range, Italian inspired dishes are eaten, likepizza rollsandporchettasandwiches.Pastiesare also eaten in Northern Minnesota.
Foods typical in Minnesota cuisine are generally affordable, filling, and hearty, reflecting Minnesota's long, cold winters. The majority of dishes arecomfort foods.Though not typical Minnesota cuisine, archetypal fair foods are offered at theMinnesota State Fairincluding dozens of foods offered "on a stick", such asPronto Pupsand deep-fried candy bars.
In northern Minnesota, along theNorth Shore of Lake Superior,commercial fishinghas been practiced for generations. Settlers were used to the cold, rugged work as many of these immigrants came directly from the coastal fishing villages of Norway.Ciscoes(also known as lake herring),lake trout,lake whitefish, andrainbow smeltare still commercially fished today. Smoked or sugar-cured trout is prepared from local fish in areas along the North Shore likeDuluth.Barbecuein Duluth typically consists of smoked lake fish, such assalmon. Meats in Minnesota cuisine typically include:Spam,white fish,walleye,pork,beef,turkey,chicken,lake herring,salmon,trout, andcod. Grains such ascorn,wild rice, andwheatare used. Canned fruits and vegetables are used in hotdishes and dessert salads. Minnesotan cuisine is notable for the common use of wild and foraged foods, includingwild rice,blueberry,raspberry,blackberry,chokecherry,morels,hazelnuts, andpecan truffles.
Gravlax,Spätzle,halušky,cabbage rolls,potato dumplings, andpierogisare very popular in Minnesota, all of which were brought by immigrants from Northern Europe. "Minnesotan sushi" is an appetizer that contains a pickle, covered in cream cheese and wrapped in ham, and cut into slices like sushi.
Potato salad, and pasta salad are often served in Minnesota.Mashed potatoesandgravy,asparagus, andgreen beansare Minnesota staples, often eaten atThanksgivingor large dinners.French friesare often enjoyed with jucy lucys and corn dogs, along with other foods.Typical sides include pickles, locally grown boilednew potatoesseasoned with fresh herbs orhorseradish,baked beans, and vegetables buttered peas, andcarrots. Preferred to rice or pasta, potatoes are often served alongside buttered rolls and homemade strawberry jam.
Wild rice is eaten plain or as a side with other dishes.
Minnesotan soups includeknoephla, which is popular in Western Minnesota andbooyah, which is a thickstewusually requiring up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and traditionally was meant to serve hundreds to thousands of people, but in contemporary Minnesotan usage, booyah has found itself typically served at small gatherings. In cooking booyah, one makes a base orbrothderived from meat bones, to which vegetables are added.Beef,chicken, andporkare popular varieties of meat for booyah (with all three often in the same kettle), with vegetables such ascarrots,peas,onion, andpotatoesalso in the mix. A wide variety ofseasoningsare used.
Some soups proposed as the Minnesota state soup include:cream of mushroom, cream of lutefisk, and wild rice soup, all of which include either ingredients from Minnesotan cuisine or are popular in the state.Wild rice soup is considered a staple of the cuisine. It typically includes chicken, much like chicken noodle soup. Brought to Minnesota by Vietnamese immigrants,phois asoupdish consisting ofbroth,rice noodles,herbs, andmeatusuallybeef, and sometimeschicken. It is very popular in Minnesota and can be found in eateries around theTwin Cities.
Ke'Ke, a Somali-inspired stew made with strips ofchapati, was invented in Minnesota.
Walleye chowderis a milk-based chowder, that includeswalleye; found in theArrowheadregion.
Sandwiches in Minnesota are typically served hot or cold, and were popular among the working class of Minnesota in theTwin Cities, or in the iron mines ofNorthern Minnesota. Most Minnesotan sandwiches are influenced byItalian Cuisine.
Craft root beer is popular in Minnesota and there are many brands in Minnesota such as Killebrew, Lift Bridge, and Northern Craft Root beer.Milkis very important for making cheeses. It is also thestate beverageof Minnesota.
The Bootlegger cocktail was invented in Minnesota and remains popular today.Akvavitwas brought from Scandinavia by immigrants and is produced in numerous distilleries. The Minnesota Slammer, a popularcocktailin Minnesota, is made with cherry brandy, sweet and sour mix, peach and sour apple schnapps, and lemon-lime soda.AMinnesota martiniis a glass oflight beerwitholives.
Minnesota is also home to several breweries, includingHamm's,Summit Brewing Company,Surly Brewing Company, andAugust Schell Brewing Company, which also producesGrain Belt.
Minnesota 13is a luxury whiskey with several requirements to be defined as such. It is still produced today.
Minnesota also producesMinnesota wines. TheMinnesota Grape Growers Association (MGGA)is a statewide organization that promotes grape growing and winemaking in the state and also in cold-hardy climates. Minnesota is home to theInternational Cold Climate Wine Competition(ICCWC) hosted annually in partnership between MGGA and University of Minnesota. This is the only wine competition solely dedicated to the promotion of quality wines made mainly from cold-hardy grape varieties.
Ice wineis also produced in Minnesota at several wineries.
Dessert bars,bundt cakes,cookie salad,watergate salad,dessert salads,Snickers salad,strawberry delight, South Minneapolis style vanilla ice cream, andglorified riceare desserts invented in Minnesota or the Midwest.
other desserts brought to Minnesota by immigrants include:rosettes,krumkake,kransekake,marzipan,lebkuchen,gingerbread,stollen,Shoofly pies,poppy seed roll,kolaches,Smultring,German baked apples,Sandbakelse, andpotica. Potica is a rolled pastry made of leavened paper-thin dough filled with any of a great variety of fillings, but most often withwalnutfilling.
Lefse, brought to Minnesota by Norwegian immigrants, is often eaten as a dessert aroundChristmas, topped withbutterand a variation ofsugarandcinnamonorbrown sugar.
Blue Moonice cream is also popular in Minnesota and throughout the Midwest.Licoriceis a popularconfectionusually flavored and colored black with theextractof the roots of the licorice plantGlycyrrhiza glabra. Licorice is so popular that it was proposed as the state candy in 1997.
There's alsoPie à la Mode.
The Minnesota Agricultural Experiment Station's Horticultural Research Center at theUniversity of Minnesotahas developed three newapple varieties, theHaralson,Honeycrisp, and the Sweetango. These fare well in the harsh Minnesota climate and are popular fruit. Morel mushrooms are the state mushroom, and very popular among Minnesotan chefs.Wild riceis a popular appetizer in Minnesota. It can be eaten in several "ways" such as in a soup or hotdish.Lingonberriesare used to accompany lefse and lutefisk. The berry can also be eaten plain as a snack. Lingonberries are also used to makejam.
Minnesota is known for its dairy industry. Cheeses in Minnesota are made with cow, sheep, or goat milk.Caves of Faribaultand Shepherd's Way Farms are among the Minnesota businesses that produce artisan cheese. Caves of Faribault has produced cave-aged cheeses inFaribaultsince 2001. Shepherd's Way, which began producing cheese in 1998. Minnesota produces numerous cheeses such as:cheddar,brie,Swiss, andgouda.
Minnesota barbecue utilizes meats such asshort ribs,chicken,pulled pork, andfishsuch assmoked salmon.Brisketis occasionally used in some establishments.Horseradishis used opposed to chiles as a seasoning to suit the Minnesotan palette. Often, Minnesotan barbecue emphasizes locally sourced livestock, meat, and produce. The style is mainly influenced by otherbarbecue styles from the United States, along withHmong, andScandinaviancuisines. This contrast leads to significant differences between restaurants, in some places such asHmongtown Marketplaceone can find pulled pork, served in a traditional Asian hot sauce and accompanied by sticky rice. Whereas, in a Nordic-style restaurant one may find short ribs with lingonberry barbecue sauce and a side of lefse. Additionally, in Duluth one will findgravlaxthat has been smoked over barbecue.
Historically, barbecue in Minnesota has simply been grillingbratsorburgerswith barbecue sauce.
Sides of Minnesotan barbecue include traditionalcoleslaw,fries, and bakedmacaroni and cheese, but more unique accompaniments are also included: such as lefse,sticky rice, pickles, and broccoli salad.
Meats in this style are often put on sandwiches. The smoked juicy Lucy is one such example. Short ribs with the bones included are often covered in barbecue sauce and put on a bun. In Duluth, smokedpastramisandwiches have been served.
Minnesota also uses unique sauces: such aslingonberry-infused barbecue sauce,ranch, and traditional Asianhot sauces.
Minnesota barbecue originated in theTwin Cities, but the tradition of smoked fish barbecue started inDuluth.
Due to Minnesota's ethnic diversity in its various regions and differing landscape, Minnesota has attained numerous regional cuisines. Every region has slight differences in its respective cuisine.
Iron Range cuisine encompasses the cooking traditions and dishes of theArrowhead regionandIron Rangeof Minnesota. Iron Range cuisine is based onItalian,Cornish,Scandinavian, andSloveniancuisine. It was heavily influenced byNative American cuisine, seen in the use ofwild rice. Many of the dishes were brought by immigrants. Other dishes were invented by the iron mine workers because they needed nourishing foods that they could bring on the go.
More recent immigration trends have introducedVietnamese,Hmong,Lao, andThaiculinary influences.
Twin Cities cuisine differs greatly from the rest of Minnesota due to its ethnically diverse population.Fusion cuisineis quite prevalent in the Twin Cities. Major influences includeGerman,Somali,Hmong,American indigenous,Mexican,Indian,Vietnamese,Korean,Ethiopian,Burmese,Laotian, andLiberiancuisine.
Twin Cities cuisine includes more high-end elements than its rural counterparts, such as the Hautedish, a gourmet version of the hotdish and cheese curds made withbrie.Of Minnesota's 16 winners of aJames Beard Awardfor restaurant or chef, 14 are in the Twin Cities.Most recently, Christina Nguyen of Vietnamese restaurant Hai Hai won Best Chef Midwest in 2025and Owamni, a new indigenous restaurant, won Best New Restaurant in 2022.
In Western Minnesota,Buffalo burgersand bison steaks are common due to the bison ranching industry there. On theNorth Shore,pickled herringand smoked fish are common foods.
Minnesota is known for its churchpotlucks, wherehotdishis often served. Hotdish is any of a variety ofcasseroles, which are popular throughout the United States, although the term "hotdish" is used mainly in Minnesota, Wisconsin, North Dakota, and South Dakota. Hotdishes are fillingcomfort foodsthat are convenient and easy to make.Tater tothotdish is popular, as iswild ricehotdish; Minnesota is one of the leading producers of wild rice.Dessert barsare also common at Minnesota potlucks. Other dishes includeglorified rice,German baked applesandcookie salad.
The Friday nightfish fry, often battered and friedperchorwalleye, is traditional throughoutMinnesota. It usually also includesfrench fries,coleslaw,macaroni salad, lemon slices,tartar sauce,hot sauce,malt vinegarand dessert. Some Native American versions are cooked by coating fish withsemolinaandegg yolk. Fish is often served on Friday nights duringLent, the Christian season of repentance, as a restaurant special or through church fundraisers.
A booyah is a large gathering in which booyah stew is served, typically outdoors.The annual booyah cook off is held inSt. Paul.
Smorgasbordis abuffet-style meal ofSwedishorigin. It is served with various hot and cold dishes. In Minnesota it is served withkolaches,potica,haluškyandpierogis.