Cuisine of the Midwestern United States

The cuisine of theAmerican Midwestdraws its culinary roots most significantly from the cuisines ofCentral,NorthernandEastern Europe, andIndigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffsand cultural diversity.
Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. It has been described as "no-frills homestead and farm food, exemplifying what is called typical American cuisine". Some Midwesterners bake their own bread and pies and preserve food by canning and freezing it.
Sometimes called "the breadbasket of America", the Midwest serves as a center forgrainproduction, particularlywheat,corn, andsoybeans.
Beef and pork processing have long been important Midwestern industries.ChicagoandKansas Cityserved asstockyardsandprocessing centersof thebeeftrade andCincinnati, nicknamed "Porkopolis", was once the largest pork-producing city in the world.Iowais the current center ofporkproduction in the U.S.
Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. The traditions of canning and freezing summer foods are still practiced in modern times. It's not unheard of for pies and bread to be baked at home.
Ohio was one of the first Midwestern regions settled, mostly by farmers from theThirteen Colonies, in 1788.Maizewas the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits. The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs. Apples, wheat, and oats were introduced later.
Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies.In addition to making cheese and butter, German and Swissdairy farmersraisedmilk-fed vealand produced a type of white beer calledweisse bier. Germans brought dishes likeHassenpfeffer,sauerbraten,Spätzle,Maultasche,Schnitzel, andpumpernickelbread.Lutefiskand other types of pickled and smoked fish were introduced by Scandinavians.
In the 19th century, as the frontier advanced westward, recipes had to be adapted based on the availability of ingredients. Danishfrikadellerandaebleskiverswere served with locally grownchokecherryorblueberrysyrup. Custard-style puddings similar tofiggy puddingwere made with native wildpersimmons.A typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, andpieor doughnuts.At harvest time, families ate mostly home-produced foods.
More settlers began to arrive in the rural Midwest after theErie Canalwas completed in the 1820s. Rural and urban foodways began to diverge as cash-strapped immigrants became dependent on packaged foods.
The expansion of railroads in the 1870s and 1880s allowed fresh citrus fruits to be shipped to the Midwest.At the turn of the century, cruise ships operating along theGreat Lakesoffered varied dining selections. Seasonal fruits, sirloin steak, and lamb kidney saute with mushrooms were some of the breakfast offerings available in 1913.
Beginning in the 1930s, fine dining was offered on railroad cars. Some of the dishes found on the menu werecashew chicken, baked filet of Lake Superiorwhitefishau gratinand the ambiguous dessert called "floating island".
Some European foodways have, by wide acceptance, become part of the local cuisine to a degree that they have shed most cultural associations with specific immigrant groups.
A Wurst mart, sometimes spelled Wurstmart or Wurst Markt, is a variation on afish fryfound predominantly inGerman-Americancommunities. Wurst marts are usually held by churches as fundraising events, where people will pay for a buffet ofsausagesand other side dishes. Common side dishes include mashed potatoes, gravy, andsauerkraut. Wurst Mart comes from theGermanword "Wurstmarkt", meaning sausage market. Wurst marts are found mostly in small rural German-American communities in the Midwest, particularly aroundSt. Louis.
The local cuisine of Chicago has been shaped by its Greek, Jewish, and Italian communities. Jewish immigrant communities of Eastern European origin ate oatmeal cereal calledkrupnik, made with milk only when it was available. Workers carried packed lunches ofbagels,knish, and herring to work.Today, restaurants in Chicago'sGreektownserve typical dishes likegyrosand cheesesaganaki.
Throughout the city there are many variations on classic sandwiches like theChicago-style hot dogorclub sandwichesserved onbagelsor other artisan breads likesourdoughorbriochewith complex spreads likeaioliandpiri pirisauce.The iconicItalian beefsandwich, made with slow-cooked tough cuts of beef, originated during the Great Depression.
Italian-American cuisinecontinued to flourish in Chicago as American forces returned from World War II with a taste for Italian foods. Pepper- and onion-topped Italian pork sausage sandwiches became widely available, and can still be found at festivals, fairs, and ballparks today.Thin-crust pizza arrived in Chicago with Italian immigrants as early as 1909; according to some, the iconic Chicagodeep-dish pizzadates to 1943 when it first appeared onPizzeria Unomenus.Italians are also known forChicken Vesuvio, bone-in chicken sauteed with oregano and garlic in white wine sauce and finished in the oven with potatoes.
Chicago's cuisine has also seen notable contributions from its Latin American communities. Steamedtamalesmade from cornmeal filled with seasoned ground beef have been available in Chicago since the 19th century.Puerto Ricansintroduced theskirt steaksandwichJibarito. Now also available with chicken, roast pork, ham, shrimp, and even thevegetarianoptiontofu, thejibaritois distinguished from other sandwiches by substituting green plantains for bread.
Chicago's food processing industry is historically significant. Following theCivil War, Chicago made use of railway networks to establish distribution networks, making fresh beef widely available. For the first time American consumers without access to local livestock could purchase fresh beef. In 1903,James L. Kraftfounded a wholesale cheese distribution business in Chicago which becameKraft Foods.Miracle Whipwas introduced in 1933 at an industry event.TheAmerican Licorice Companyfounded in Chicago in 1914 makesRed VinesandSuper Ropes.Brach'scompany in Chicago started makingcandy cornin the 1920s. TheDove Barwas invented in Chicago.Cracker Jackwas founded by a German immigrant who in 1871 started sellingmolasses-coated, steam-popped corn out of a candy shop in Chicago'sSouth Side.Chicago meat packerGustavus F. Swiftis credited with commercializing shipping fresh meat in refrigerated railroad cars. By 1892 the number of refrigerated railroad cars in use exceeded 100,000.Vienna Beefbecame a major producer of hot dogs and by the early 2000s was one of the major suppliers for hot dog carts. Some other Chicago meatpackers areArmour,Oscar Mayer,HygradeandSwift.
The Queen Cityis known for its namesakeCincinnati chili, a Greek-inspired meat sauce (ground beef seasoned with cinnamon, nutmeg, allspice, cloves, bay leaf, cumin, and ground chilis), served over spaghetti or hot dogs. Unlikechili con carne, Cincinnati-style chili is almost never eaten by itself and is instead consumed in"ways"or on cheeseconeys, which are a regional variation on achili dog.
The city has a strongGermanheritage and a variety of German-oriented restaurants and menu items can be found in the area.Goetta, a meat-and-grain sausage or mush made from pork and oats, is unique to theGreater Cincinnatiarea and "every bit as much a Queen City icon"as Cincinnati chili. It is similar to the traditional porridge-like German peasant foodstippgrutzebut incorporates a higher proportion of meat-to-grain and is thicker, forming a sliceable loaf. Slices are typically fried like sausage patties and served for breakfast.More than a million pounds of goetta are served in the Cincinnati area per year.
In addition, Cincinnati'sOktoberfest Zinzinnati, an annual food and music celebration held each September, is the second-largest in the world.Taste of Cincinnati, the longest running culinary arts festival in the United States, is held each year onMemorial Dayweekend. In 2014, local chefs and food writers organized the inaugural Cincinnati Food & Wine Classic, which drew chefs and artisan food producers from the region.
The area was once a national center for pork processing and is often nicknamed Porkopolis, with many references to that heritage in menu-item names and food-event names;pigs are a "well-loved symbol of the city."
TheColumbus, Ohioarea is the home and birthplace of many well-knownfast-foodchains, especially those known for hamburgers.Wendy'sopened its first store in Columbus in 1969, and is now headquartered in nearbyDublin. America's oldest hamburger chain,White Castle, is based there.
Besides burgers, Columbus is noted for theGerman Village, a neighborhood south of downtown where German cuisine such as sausages andkuchenare served.
In recent years, local restaurants focused on organic, seasonal, and locally or regionally sourced food have become more prevalent, especially in theShort Northarea, between downtown and theOhio State Universitycampus. NumerousSomalirestaurants are also found in the city, particularly around Cleveland Avenue.
Columbus is also the birthplace of theMarzettiItalian Restaurant, opened in 1896. Owner Teresa Marzetti is credited with creation of the beef-and-pasta casserole named after her brother-in-law,Johnny Marzetti. The restaurant's popular salad dressings became the foundation for theT. Marzetti Company, an international specialty foods manufacturer and distributor, headquartered in Columbus.
Cleveland's many immigrant groups and heavilyblue-collardemographic have long played an important role in defining the area's cuisine. Ethnically,Italianfoods as well as severalEastern Europeancuisines, particularly those ofPolandandHungary, have becomegastronomicalstaples in theGreater Clevelandarea.
Prominent examples of these includecavatelli,rigatoni,pizza,Chicken paprikash,stuffed cabbage,pierogi, andkielbasaall of which are widely popular in and around the city.
Local specialties, such as the pork-based dishCity Chickenand thePolish Boy(a loaded sausage sandwich native to Cleveland), are dishes definitive of a cuisine that is based on hearty, inexpensive fare. Commercially,Hector Boiardi(akaChef Boyardee) started his business in Cleveland'sLittle Italy.
In Italian bakeries around the Cleveland area, a variation of thecassatacake is widely popular. This local version, commonly called the "Cleveland-style cassata", differs from thecassata sicilianain that it is made with layers of sponge cake, custard, and strawberries, then frosted with whipped cream. The cake is sold at bakeries throughout the Midwest region, including the Cleveland-area Corbo's, Presti's, and LaPuma Bakery (credited with creating the cake back in the 1920s).
Detroitspecialties includeConey Island hot dogs, found at hundreds of unaffiliated "Coney Island" restaurants. Not to be confused with achili dog, a coney is served with a ground beef sauce, chopped onions, and mustard.
The Coney Special has an additional ground beef topping. It is often served with French fries. Food writersJane and Michael Sterncall out Detroit as the only "place to start" in pinpointing "the top Coney Islands in the land."
Detroit also has its own style of pizza, a thick-crusted,Sicilian cuisine-influenced, rectangular type calledDetroit-style Pizza. Detroit is also known for corned beef sandwiches.
Polish food is also prominent in the region, including popular dishes such aspierogi,borscht, andpączki. Bakeries concentrated in the Polish enclave ofHamtramck, Michigan, within the city, are celebrated for theirpączki,especially onFat Tuesday. Hungarian food is featured in nearby easternToledo, OhiowithTony Packo'sHungarian hot dog, a form ofkolbász.
Kansas Cityis an importantbarbecueand meat-processing center with adistinctive barbecue style. TheKansas City metropolitan areahas more than 100 barbecue restaurantsand proclaims itself to be the "world's barbecue capital."
The Kansas City Barbeque Societyspreads its influence across the nation through its barbecue-contest standards. Kansas City's barbecue craze can be traced back to Henry Perry, who in the early 1920s started barbecuing in an outdoor pit adjacent to his streetcar barn.
The large number ofIrishandGermanimmigrants who came toSt. Louisbeginning in the early 19th century contributed significantly to the shaping of local cuisine by their uses of beef, pork, and chicken, often roasted or grilled, and desserts including rich cakes,stollens, fruit pies, doughnuts, and cookies. A local form of fresh-stickpretzel, called Gus's Pretzels, has been sold singly and by the bagful by street-corner vendors.
Mayfair salad dressingwas a mainstay at a St. Louis hotel of the same name, and one of the original recipes from the1904 St. Louis World's Fair.
St. Louis is also known for popularizing theice cream coneand for inventinggooey butter cake(a rich, soft-centered coffee cake) andfrozen custard.Iced teais also rumored to have been invented at the World's Fair, as well as thehot dog bun.
A staple of grilling in St. Louis is thepork steak, which is sliced from theshoulderof the pig and often basted with or simmered inbarbecue sauceduring cooking.
Other popular grilled items include crispy snoots, cut from the cheeks and nostrils of the pig;bratwurst; andItalian sausage, often referred to as "sah-zittsa," a localization of its Italian name,salsiccia.Maull'sis a popular brand of barbecue sauce in the St. Louis area.
Restaurants onThe Hillreflect the lasting influence of the early 20th-century Milanese and Sicilian immigrant community. Two unique Italian-American style dishes include"toasted" ravioli, which is breaded and fried, andSt. Louis-style pizza, which has a crisp, thin crust and is usually made withProvel cheeseinstead of traditionalmozzarella.
Apoor boysandwich is the traditional name in St. Louis for asubmarine sandwich. ASt. Paul sandwichis a St. Louis sandwich, available in Chinese-American restaurants. Aslingeris a diner and late-night specialty consisting of eggs, hash browns, and hamburger, topped with chili, cheese, and onion.
Traditional cuisine in Wisconsin was influenced by the European immigration there, so much, that it could be considered the "most European in the United States".Foods frequently considered comfort foods, and foods signature to Wisconsin culture inMilwaukeeincludecheese dishes,butter burgers,beer,Bloody Marys,beer soup,cheese curds,fish fry, andbratwursts.There is a sizeable amount of farms spread across Wisconsin for dairy, corn, and meat production.
Once known as "Mill City", homemade breads and pies feature prominently in Minneapolis cuisine.Bread and cakes available at the Eagle Bakery in 1850 includedfruitcake,pound cakeand something called "Fancy cake" for the holidays. In the 1930s, there were four Jewish bakeries within a few blocks of each other bakingbagelsand other fresh breads. Jewish families purchasedchallahloaves for theirSabbath mealat the North Side Bakery. There were twokoshermeat markets and four Jewishdelicatessens, one of which began distribution for what would becomeSara Leefrozencheesecakes. Thedelissold sandwiches likecorned beefandsalami.
Minneapolis is more racially and ethnically diverse than the rest of Minnesota. For the diverse ethnic groups that call Minneapolis home, retaining their distinct ethnic culture remains a goal that is supported by ethnic-oriented community organizations. Celebrating ethnic holidays and get togethers by preparing traditional foods remains a major symbol of cultural retention. It is a way people share their heritage and culture with outsiders. There are a plethora of restaurants serving ethnic cuisines.
Today, there are many restaurants serving variousPolishdishes likepolish sausage,pierogiesandstuffed cabbage rolls.and typical German foods likerippchen,knackwurst, andwiener schnitzel. Traditionally,potato saladandkrautwere served alongside an entree ofbratwurstorham hocks. A side ofspaetzleand red cabbage would accompanysauerbratenorrouladen.
In the fall, theTwin Citiesshare along withGreen Bay, Wisconsin, the tradition of the neighborhoodbooyah, a cuisine and cultural event featuring a hodge-podge of ingredients in stews.
American restaurants in theTwin Citiessupply a wide spectrum of choices and styles that range from small diners,sports barsand decades-oldsupper clubsto high-end steakhouses and eateries that servenew American cuisineusing locally grown ingredients. TheJucy Lucy(or "Juicy Lucy"), claimed as an innovation of the local pubs, is a hamburger with a core of melted cheese.Barbecuerestaurants in the area tend to feature a combination of the various regional styles of this type of cooking.
Minneapolis and St. Paul also offer a diverse array of cuisines influenced by their many immigrant groups.In the 1970s the Twin Cities saw a large influx of Southeast Asian immigrants from Cambodia, Laos,ThailandandVietnam. Asian cuisine was initially dominated by Chinese Cantonese immigrants that served Americanized offerings. In 1883 Woo Yee Sing and his younger brother, Woo Du Sing, opened the Canton Cafe in Minneapolis, the first Chinese restaurant in Minnesota.Authentic offerings began at the influentialNankin Cafewhich opened in 1919,and many new Chinese immigrants soon took this cuisine throughout the Twin Cities and to the suburbs. The cuisine of Japan has been present since the opening of the area's very first Japanese restaurant, Fuji Ya in 1959.Since 1976 Supenn Supatanskinkasem has been cooking and serving Thai food through her Minnesota State Fair Booth, Siam Café, and Sawatdee chain of Thai restaurants.Modern dining options includephởnoodle shops,banh miandThai curryrestaurants.
Restaurants offering other cuisines of Asia including those from Afghanistan,India,Nepaland the Philippines are also recent additions to the Twin Cities dining scene.Local ingredients are often integrated into Asian offerings, for example Chinese steamedwalleyeand Nepalese curriedbison.
Mexican andTex-Mexrestaurants servetacos,tortas,tamalesand other similar dishes. Cuisines from Argentina, Brazil, Cuba, Ecuador,Peruand the Spanish Speaking West Indies are also represented,as well asNative American cuisine.
The Twin Cities are home to many restaurants that serve the cuisines of the Mediterranean, Middle East andNortheast Africaincluding, Greek,EthiopianandSomaliahave also opened a number of restaurants in Minnesota.
West-Africanimmigrants have brought their own cuisine in recent years. There is also a presence ofAfro-Caribbeanrestaurants, with the famed Nicollet Avenue in Minneapolis being home to two Caribbean restaurants.
Omaha is known for its steakhouses, many of which have closed.
Central European and Southern influences can be seen in the local popularity ofcarpandSouth 24th Streetcontains a multitude ofMexicanrestaurants.North Omahaalso has its own barbecue style.
Omaha is one of the places claiming to have invented thereuben sandwich, supposedly named forReuben Kulakofsky, a grocer from theDundeeneighborhood.
Godfather's Pizzais one of the chain restaurants that originated in Omaha.
The cheese frenchee is also a local favorite and staple, originating from the original King's Food Host fast-food restaurants.
Early settlement in Illinois along theOhio Riverincluded farm owners,tenant farmersandsharecroppers. The lowest rung were called "river rats", similar to folks who lived along theIllinois Riverforaging for clams and mussels, mostly German, Irish, English and Appalachian. During winter months when fish, clams and mussels were inaccessible the "river people", or alternately "shantyboat dwellers" huntedpossums,beaverorraccoons.Lower-income families consumed less milk, meat and eggs in general. Whole milk was usually not available outside wealthy families, but children were sometimes given skimmed milk.
Beans, pork, and potatoes were dietary staples in Southern Illinois. Fried eggs, fried pork, biscuits, fruit preserves and coffee were traditional breakfast foods. Dinner options consisted of boiled or fried potatoes, green beans cooked in fat, boiled pork, fried fat pork, sliced tomatoes, lettuce wilted with vinegar, macaroni with tomatoes, pie and cake.
German settlers arriving in the 19th century brought foods like wienerschnitzel, sauerbraten, potato pancakes,rouladen, bratwurst,liverwurst.hasenpfeffer, liver dumplings, cakes likeBlack Forest cake,LebkuchenandSchnecken,strudeland cookie recipes likeSandbakelseandPfeffernüsse.
By 1890, fish from the Illinois river were being sent upstream to Chicago for sale in commercial markets on the east coast.Carpandbuffalo fishwere used to makegefilte fishor fried carp incornmealbatter.
Thehorseshoe sandwichis rarely seen outsideSpringfield, Illinois. The original version from Springfield was anopen-faced sandwichmade a horseshoe-shaped ham steak and two pieces of white toast but it is available with other types of meat also like chicken cutlets or hamburger. The sandwich is served with a cheese sauce similar toWelsh rarebitand french fries.
Indiana claims shoreline alongLake Michiganso freshwater fish likeperchandwalleyehave a place on local menus.Biscuits and gravy, topped withsausagegravy, can be found at diners throughout the state, sometimes served with eggs on the side, or other breakfast sides likehome fries.
Chicken and noodles (or beef and noodles) are served over mashed potatoes. German pubs serve traditional fare like sausages, schnitzels, rouladen, and sauerbraten. Friedbrain sandwichis not very common any more but was more widely available in the past. It was first brought toEvansvilleby German immigrants.
Indiana produces roughly 25,000 gallons ofmaple syrupeach year,making it a popular condiment for different sweet and savory foods.
Fried biscuits are a specialty of the state, served with cinnamon sugar and spicedapple butter. Deep-friedpork tenderloinand fried bologna sandwiches are popular inIndianapolisand other parts of the state.Turkey andBeef Manhattandishes originated in Indianapolis and can be found in diners across the state.
Fried chicken is a staple of after-church dinner on Sundays (Indiana's version uses more black pepper than most).A popular dish seen almost exclusively inIndianaissugar cream pie(also calledHoosierpie) which most likely originated in the state'sAmishcommunity. Some say it originated with theShakersettlements along Indiana's eastern border with Ohio. The simplemilk and sugar piemay be related to the Amish Bob Andy pie, Pennsylvania'sshoo-fly pieand North Carolina's brown sugar pie.Persimmon puddingmade with sweet, wildpersimmonsis a typical Thanksgiving dish in Indiana.
Indiana produces more popcorn than any other state except Nebraska.
A common Breakfast food found throughout Indiana is friedcornmeal mush,a dish consisting of cornmeal which is boiled, then cut into pieces and fried in oil. The dish is normally served withmaple syrupormolasseson top.
When FrenchIcariansarrived in the 19th century their simple meals were put together using just a few basics: milk, butter, bacon and corn bread. TheAmana Colonysettled on the rich soils of Iowa and until the 1930s their meals were provided by communal kitchens supplied by the village orchards, communal gardens, vineyards, bakery, smokehouse and dairy.
Iowa's last communal meal was served in 1932. Traditional recipes from Amana's communal kitchens include radish salad, apple bread,strawberry rhubarb pie, and dumpling soup.
Danish immigrants broughtapple cakeand sphericalæbleskiverpancakes.Dutch letters, pastries filled withalmond pasteand shaped like an 'S,' are also common in Iowa, although they were historically only made forSinterklaas Day. Iowa's Dutch bakeries offer other baked goods likespeculaasandboter koek.
Czech immigrants contributed pastry filled with sweetened fruit or cheese calledkolaches.Kringla,krumkakeandlefseare found at church suppers throughout the holiday season when a typicallutefiskdinner would include mashed potatoes, cranberry salad,corn,rutabaga,rommegrot, meatballs with gravy, and Norwegian pastry for dessert.
Recipes compiled and published by theDes Moines Registerinclude salmon mousse, freshgazpacho, applecoleslaw, cabbage n' macaroni slaw, other slaws, soups, and dips, and various salads like turkey-melon, shrimp-yogurtand pasta-blackbean, including one gelatin-based salad made with 7Up, lemon-lime gelatin, crushed pineapple,marshmallowandbananas. Other gelatin based salads included blueberry salad and a "Good Salad" which included a mix of puddings, orange gelatin and citrus fruits.
Sliced pickle wrapsor roll-ups made with dill pickles wrapped in cream cheese and ham may have derived from German cuisine.
Basic soups included cauliflower-cheddar garnished withscallions, cream of carrot made withmilkandrice, and beef noodle soup made with frozen vegetables andbeef bouillon.
Various beverage offerings included cool apple-mint tea, German beer, a citrus mix that included orange juice, lemonade powder and club soda, as well as coffee flavored with cinnamon.
The state is the center forloose-meat sandwiches, also called tavern sandwiches and appearing on many menus by each restaurant's unique name for them.They originated in the region in the Ye Olde Tavern restaurant in 1934 before being popularized byMaid-Ritein 1936, which now has franchises in other Midwestern states.The original Maid Rite sandwich from the 1920s is a ground meat sandwich with pickles, ketchup, mustard, and onions. Hot beef sandwich is made with leftoverpot roasttopped with gravy and mashed potatoes.
Iowa is the leading pork producer in the United States.This is reflected in Iowan cuisine, which includes the pork tenderloin sandwich (or simply "pork tenderloin"), consisting of a lean section of boneless pork loin pounded flat, breaded, and deep fried before being served on a seeded hamburger bun with any or all ofketchup,mustard,mayonnaise, anddill pickleslices. It is a popular "fair food" at theIowa State Fairwhere the meat of a pork tenderloin sandwich is often far larger than the area of the bun. Burgers are made with local beef.
Iowa is the leader incorn production in the United States, also leading in production of eggs and pork.One well-known variety ofsweet corngrown in Iowa is the bi-color peaches and cream.
Rhubarbgrows well in Iowa and is used for sauces, jams, cakes and pies. Heirloom varieties like Green Moldovan tomatoes, St. Valery carrot and Cimarron lettuce are still grown at thePlum Grove Historic Site.
Locally brewed beers likepale aleandlagervarieties are made withwheatandbarley.
Potlucksuppers, farmhouse meals and after-church Sunday dinners are part of the food culture of Kansas. Smokedbrisket, pork shoulder,short ribs,hot wings, andfried chickenare served with sides likemacaroni and cheese, mashed potatoes,string beans,jalapeno poppers, jello salads, and cheesy potatoes and some places still offer whole hogbarbecue.Kansas is a cattle producing state sopot roastsand steak dinners are staples of the local diet.
Classiccomfort foodslike fried chicken andchicken fried steakare standard diner fare.Chiliis served alongsidecinnamon rollsin a commonly found but unlikely pairing.Breakfast burritosare filled withscrambled eggsand fillings like potatoes,salsa, cheese andtomatillos. Other offerings includepastor,carnitas,carne asada, pork rind andtinga.
Pies includecherry pie, coconut meringue pieandcoconut cream pie.
Bierockis a stuffed yeast bread filled with sausage, ground beef, cabbage and onion that was introduced byVolga Germans.It was a hearty, portable lunch for field laborers.Today, it can be found in varieties like garlic chicken or vegetable.
Similarly, the Czech pastrykolachesare yeast buns available with a range of fruit and cheese based fillings like prune, apricot,cottage cheese, cherry, apple, peach andpoppy seed.Cake doughnuts like pumpkin spice, maple, and caramel apple are produced seasonally.
As of November 2006, Kansas still has 29dry countiesand only 17 counties have passed liquor-by-the-drink without a food sales requirement.Today there are more than 2600 liquor and 4000 cerealmalt beveragelicensees in the state.
Michigan is a large producer ofasparagus, a vegetable crop widespread in spring. Western and northernMichiganare notable in the production of apples, blueberries, and cherries. The Northwestern region of Michigan'sLower Peninsulaaccounts for approximately 75 percent of the U.S. crop of tart cherries, usually about 250 million pounds (11.3 Gg).A popular dish, Michigan chicken salad, includes cherries and often apples.Fruit salsas are also popular, with cherry salsa being especially prominent.
Michigan'swineand beer industries are substantial in the region. TheTraverse Cityarea is a popular destination to visit wineries and the state makes many varieties of wine, such as Rieslings, ice wines, and fruit wines. Micro-breweries continue to blossom, creating a wide range of unique beers.Grand Rapidswas voted Beer City USA 2013 in the Beer City USA poll, withFoundersbeing the largest of Grand Rapids' breweries.Bell's, another large Michigan craft brewery, is located further south inKalamazoo.
Michigan is the home of bothPostandKellogg, withBattle Creekbeing called Cereal City.Vernor's ginger aleandFaygopop also originate in Michigan. Vernor's ginger ale is often used as a home remedy for an upset stomach. Additionally, two of the three largest pizza companies in the world,Little CaesarsandDomino's Pizza, both originate in Michigan.
Coney Islands, a diner originating with Greek immigrants inDetroit, are fairly common throughout the state.Aconeyis a natural-casinghot dogon a bun, topped with raw onion, mustard, and coney sauce, a type of chili. Cheese may be added as well and variations are found throughout the state, with each city claiming theirs is the best.
These diners usually also havegyrosserved with cucumber orhoney-mustardsauce, as well as hamburgers, sandwiches, breakfast, and dinner entrees. Most Coney Islands are open 24 hours and are a popular place to get a late or early coffee.
In Polish communities throughout the state,pączkican be found every year onFat Tuesday(Mardi Gras) in a wide assortment of flavors including lemon, blueberry, prune, and custard.Pierogis,goulash, andPolish-style sausageare common specialties in many restaurants.
Fish friesare common on Fridays and duringLent, usually set up buffet-style with items including rolls, potatoes (typically in the form offrench friesandmashed), salad,coleslaw,apple sauce,deep-fried fish, and sometimesfried shrimpand baked fish.
Fish is generally popular throughout the state due to the state's location on four of theGreat Lakes.Trout,walleye,perch, andcatfishare common.Whitefishis a regional specialty usually offered along the coast, with smoked whitefish and whitefish dip being noteworthy.
Cornishimmigrantminersintroduced thepastyto Michigan'sUpper Peninsula(U.P.) as a convenient meal to take to work in the numerouscopper,iron,silver, andnickelminesof that region.The pasty is today considered iconic of the U.P.
Fudgeis commonly sold in tourist areas, withMackinac Islandbeing most famous for its fudge, traditionally chocolate, but there is a wide variety of flavors from mint to maple and may include nuts, fruit, or other candy pieces.
Minnesota is known for its churchpotlucks, wherehotdishis often served. Hotdish is any of a variety ofcasseroledishes, 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 a popular dish, and as Minnesota is one of the leading producers ofwild rice, wild rice hotdishes are quite popular.Dessert barsare the second of the two essentials for potlucks in Minnesota.Other dishes includeglorified rice,German baked applesandcookie salad.
Walleye, trout, herring,crappie,lutefisk,wild rice,raspberry,blueberryandstrawberryare preferred ingredients in modern Minnesotan cuisine. Typical sides include mashed potatoes, pickles,jello salad, locally grown boilednew potatoesseasoned with fresh herbs orhorseradish,baked beans, and vegetables likesweet cornon the cob, or buttered peas,carrotsandgreen beans. Preferred to rice or pasta, potatoes are often served alongside buttered rolls and homemade strawberry jam.
Food selections served at the annualMinnesota State Fairin past years have includedwatermelon pickles,baked beans,hot dogs,buffalo burgers,deep-fried cheese curds,glazed hamand homemadeapple pieNew foods for 2019 included friedtacoson a stick,Turkish pizza, stuffedcabbage rolls,feta bites,shrimp and grits fritters,blueberry key lime pieand assorted other dessert selections.
Scandinavian cuisinehas had a significant impact on the cuisine of Minnesota. The cafe at theAmerican Swedish InstituteservesSwedishdishes likegravlaxwith dill,potato dumplingsandSwedish meatballswithlingonberry jam.Among the state's most iconic dishes arelefseandlutefisk. Made from stockfish (air-driedwhitefish) and soda lye (lut), the dish was brought to the state by Scandinavian immigrants.Lefseis aNorwegianflatbread made from flour, potatoes, cream and butter, and in Minnesota it is commonly prepared forChristmas dinner.Scandinavianrice puddingis also served during the holidays.
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.Walleyeis the state fish of Minnesota and it is common to find it on restaurant menus. Battered and deep-fried is a popular preparation for walleye, as is grilling. Many restaurants feature walleye on their Friday nightfish fry.
Letters and household accounts of Minnesota residents give details of mid-19th century frontier cuisine. A farmer's wife writes to her cousin about harvest inRochester, Minnesota"My hand is so tired perhaps you'll excuse penciling", explaining she woke before four to skim milk, churn butter and bake "6 loaves of bread & seven pumpkin pies". In the 1850s supplies couldn't keep pace with settlement, thoughsteamboatsregularly brought in sugar-cured hams, oysters,herring, sardines, alcohol,salt porkand other supplies.In those days a full multi-course meal served for a special occasions would have started with a typical soup followed by a choice of local fish and the so-called "boiled dishes" like chicken with egg sauce, ham orcorned beef. Entrees were followed by assorted roast meats served withcranberry sauce. Early Minnesotans used cranberries in pies, molded desserts and frozen confections.
Arriving in the 19th century, immigrants fromEastern Europeopeneddelicatessens, bakeries and restaurants, and introduced dishes likevarenyky,krakowski,poppy seed roll,kluski,kolachesandstuffed cabbage rollsto the Midwest.German immigrants broughtkohlrabiwith them.SlovenianandCroatianimmigrants brought the honey-nut bread calledpoticato theIron Rangeregion,which is also known forCornish pasties.Porketta, a pork roast seasoned with fennel and garlic and served with either sliced or shredded like apulled pork sandwichwas brought to Minnesota and the Iron Range region by Italian immigrants.
Minnesota'sBlack Diasporais the most diverse in the United States, Newhalalbutchers and African restaurants opened in Minneapolis after tens of thousands of African Americans arrived in Minnesota from other cities in the 1990s.TheSafari Expressis aSomali cuisinefast food spot that serves camel burgers and fries. Halal Hotdogs is a not for profit providing employment and job training to new immigrants.
InMissouri, much of the cuisine is influenced by the various regions of the state.
Inthe Ozarks, you will find thatcountry ham,fried chicken,catfish, andfrog legsare popular entree choices served with fried potatoes,baked beansandbiscuits. Springfield stylecashew chickenis dish served at most Chinese restaurants in the Ozarks.
Mid-Missouri and Northern Missourians eat a lot ofbeef(steaks,hamburgers,meatloaf, androasts) andpork(steak, roasts,chops, andBBQ); sides often includepotatoes(baked,mashed,cheesy,fried) andgreen vegetables(green beans,asparagus,zucchini).
Barbecue, mainly pork and beef, is popular in both St. Louis and Kansas City, as well as in much of the southern half of the state.
In Southern Missouri,sweet teais commonly available at restaurants, while in Northern Missouri most citizens prefer unsweetened tea. Missourians also lovebeerandbacon, with many businesses that specializing in these Missouri staples.
St. Louis featurestoasted ravioli,St. Louis-style pizza, andgooey butter cake. Kansas City is known for their K.C.-style BBQ-saucedburnt ends.
Another region is theMissouri Rhinelandalong the valley of theMissouri River, known for its wineries. Missourians love their regional wines and often eatsummer sausage, cheese, and crackers while enjoying.
Fishingis popular throughout the state, andfish friesare regular social events, often featurecatfish,largemouth bass, andcrappie. Fried potatoes,morel mushrooms(when in season), andonion ringsare commonly fried as well at these social gatherings.
Forbreakfast, Missourians enjoybacon, country ham, andbreakfast sausagewith eggs,hash browns, and toast or biscuits.Biscuits and gravy,pancakes, and breakfast casserolesare also some favorites.
A significant population of Germans from Russia settled in Nebraska, leading to one of the state's most iconic dishes, theRunzasandwich.
Large numbers of Czech immigrants, especially in southeastern Nebraska, influenced the culture and cuisine of the area.Wilber, Nebraskais the self-designated Czech Capital of the US and celebrates an annual Czech Days festival at whichCzech food, such askolaches, roast duck, and pork and dumplings, is served.
In 2015, Nebraska resettled the largest number ofrefugeesper capita in the United States, andLincoln, Nebraskahas been a significant resettlement location for refugees since the 1980s, particularlyVietnamese-Americans.
A large Vietnamese-American population in Lincoln has created Vietnamese markets—which sell ingredients, such as freshpersimmon, not typically found in Midwestern grocery store chains—and Vietnamese restaurants which sell foods such asphoandbánh mì.
Nebraska is also known as the Cornhusker State in reference to the abundance of corn grown in the state. Corn is a common part of late-summer and autumnal meals in Nebraska in dishes such ascorn souffle,corn chowder,cornbread, andcorn on the cob. Early pioneers relied heavily on corn andcornmealin everything from breads, (cornbread,corn mush rolls), to soups, (corn soup, Indian meal mush), and desserts, (green corn pudding,popcorn pudding,sweet corn cake).
The cheese frenchee, a deep-fried cheese sandwich, was invented in Lincoln, Nebraska at a King's Food Host Restaurant in the 1950s. It went on to become a regional favorite.
Cuisine in North Dakota has been heavily influenced by both Norwegians andGermans from Russia, ethnic groups that have historically accounted for a large portion of North Dakota's population. Norwegian contributions to the state includelefse,lutefisk,krumkake, androsettes.
Much of the Norwegian-influenced cuisine is also common in Minnesota and other states where Norwegians and their descendants lived, although it may be the greater in North Dakota than any other state.
Norwegians played a large role in settling the area, and nearly one-third of North Dakotans claim Norwegian ancestry. Norwegian ancestry was historically more widespread throughout the northern half and eastern third of North Dakota, and therefore plays a stronger role in local cuisine in those parts of the state.
German-Russian cuisine is primarily influenced by that of theSchwarzmeerdeutsche, orBlack Sea Germans, who heavily populated south-central and southwestern North Dakota (an area known as the German-Russian Triangle), as well as areas ofSouth Dakota.
While large numbers ofWolgadeutsche, Germans from Russia who lived near theVolga Riverin Russia (several hundred miles away from theBlack Sea), also settled in the United States, they did not settle in large numbers in the Dakotas.
Popular German-Russian cuisine includeskuchen, a thin, cheesecake-like custard pastry often filled with fruit such as cherries, apricot, prunes, and sometimes cottage cheese.
Fleischkuekle(orfleischkuechle) is a popular meat-filled thin flatbread that is deep-fried and served hot. Another German-Russian specialty in the area isknoephla, a dumpling soup that almost always includes potatoes, and to a lesser extent, celery.
Buckeye candyis aconfectionpopular in the state of Ohio; it is the local variation of apeanut butter cup. Coated in chocolate, with a partially exposed center of peanut butter fudge, in appearance the candy resembles thechestnutthat grows on thestate tree, commonly known as the Buckeye.
Cincinnati-style chiliis a Greek-inspired meat sauce, (ground beefseasoned withcinnamon,nutmeg,allspice,cloves,bay leaf,cumin, chili powder, and in some home recipes, chocolate), used as a topping forspaghettiorhot dogs. Additionally, red beans, chopped onions, and shredded cheese are offered as extra toppings referred to as "ways."
Goettais a German-inspired meat-and-grain sausage that is mainly popular in Cincinnati. It is primarily composed of ground meat, steel-cut oats, and spices. There is an annual Goetta Festival held inNewport, Kentucky.
A local specialty of Ohio are sauerkraut balls, meatball-sized fritter containingsauerkrautand some combination ofham,bacon, andpork.The recipe was invented in the late 1950s by two brothers, Max and Roman Gruber for their five-star restaurant, Gruber's, located inShaker Heights, Ohio. These were a derivative of the various ethnic cultures ofNortheast Ohio, which includes Akron andGreater Cleveland.
An annual Sauerkraut Festival is held inWaynesville, Ohio.at which sauerkraut balls, along with other sauerkraut specialities, are served.
Clam bakesare very popular inNortheast Ohio. The region, which was originally part of theConnecticut Western Reserve, was initially settled by people from Connecticut and otherNew Englandstates. A typical Northeast Ohio clam bake typically includes clams, chicken, sweet potatoes, corn, and other side dishes. Unlike in New England,seaweedis not used and the clams, chicken, and sweet potatoes are all steamed together in a large pot.
Barberton, Ohio, part of the greaterAkronarea, is a small industrial city and home ofBarberton Chicken, a dish of chicken deep fried inlardthat was created bySerbian immigrants. It is usually accompanied by a hot rice dish, vinegarcoleslawandfrench fries.
One of the most notable dishes beingRocky Mountain oysters, a dish made from bull testicles. Another dish is known asbierock, which is similar to meat-pie dishes of Central and Eastern Europe.
Many South Dakotan desserts show their European influences.Kuchen, originating from Germany, has found a home amongst South Dakotans. Another dish, more tied to Native Americans, iswojapi, a berry sauce from theLakota tribes.Wojapisometimes accompaniesfrybread, which is associated with another dish known as Navajo tacos, where meat is served atop it.
Wisconsin is "America's Dairyland," and is home to numerousfrozen custardstands, particularly aroundMilwaukeeand along theLake Michigancorridor. The state also has a special relationship withBlue Moon ice cream, being one of the only places the flavor can be found. While the flavor's origins are not well documented, it was most likely developed by flavor chemist Bill "Doc" Sidon of Milwaukee, Wisconsin. The state is also well known as a home to many cheesemakers.Colby cheesewas created here in 1885.
Arguably the most universal Wisconsin dessert would be the cream puff, a type ofprofiterolethat is a famous treat at theWisconsin State Fair. The southeastern Wisconsin city ofRacineis known for itsDanishkringle, a sweet flaky pastry often served as a dessert.
The Friday nightfish fry, often battered and friedperchorwalleye, is traditional throughoutWisconsin, while in northeast Wisconsin along Lake Michigan, theDoor Countyfish boilholds sway.
Besides its "Cheesehead" status, Wisconsin has a reputation for alcohol consumption. Common traits of "drinking culture" are embedded in Wisconsin traditions, from festivals and holidays to everyday life. Many large breweries were founded in Wisconsin, largely in Milwaukee, which gained the epithet "Brew City" before the turn of the century:Miller,Pabst,Schlitz(all from and originally based inMilwaukee) andLeinenkugelall began as local favorites before entering the national and international markets.
"Booyah" is another common and hearty Wisconsin meal, brought to Wisconsin byWalloon immigrants, and found especially in the Northeast region of the state. The origins of this dish are disputed, but the Wisconsin origin contends that the word is a vernacularFlemishorWalloonBelgian spelling of the French wordbouillon, in this context meaning "broth."
Wisconsin cuisine also features a large amount ofsausage, orwurst. The state is also a major producer and consumer ofsummer sausage, as well as the nation's top producer and consumer ofbrats.
Darkaleshave been consumed in America since Colonial times, while light-colored Germanlagerwas a mid-19th-century arrival. Thebeer halldid not become established in the United States until the arrival of German immigrants in the mid-19th century. Taverns were generally seen as rough places with an exclusively male clientele.
The beer hall, on the other hand, was in German culture views as a place where working-class families drank and ate together in groups at large tables. It was well-lit and served traditional fare like sausages,sauerbraten,rollmops, sauerkraut andpickled herring. Beer halls continued in the Midwest afterProhibition.German potato saladand the potato dumplings commonly served in local pubs in present times.
The origin of "fast food" is uncertain, but one possibility is a hamburger stand that was founded by Walter Anderson inWichita, Kansas. Known today asWhite Castle, the fast-food chain began to spread throughout the Midwest, offering a simple menu with hamburgers,Coca-Colaand coffee. By the 1920s White Castle had become a nationally recognized chain, and until the 1940s White Castle-style architecture was standard for fast-food hamburger outlets throughout the United States.Other local burger chains includeWinstead's,Max & Erma'sandSchoop's Hamburgers.
Cities like New York did not want fast food to compete with local establishments, but the expansion of suburbs in the 1950s allowed fast-food franchises to grow into areas that lacked restaurants. The popularity of Midwestern fast food like the iconicpizzaandburgersstarted as a rejection of thedrive-inmodel. "Car hops" were replaced by thefranchisemodel, includingMcDonald's,Wendy's,Domino'sandPizza Hut. (McDonald's was originally founded in California in 1940, but purchased byRay Krocand moved toDes Plaines, Illinoisin 1955.)The growth of these franchises was bolstered by the development of interstate roads through the Midwest.
Several restaurant chains have roots in the Minneapolis-St.Paul area, includingFamous Dave's,the now defunctChi-Chi's, andBuca di Beppo, which was started out of a small Minneapolis basement in 1993.Portillo's Restaurantsis another Midwestern fast-food chain known for itshot dogs.Lion's Choiceis best known for itsroast beefsandwiches. The chain is based mostly in Missouri, with locations in Kansas and Illinois. Wisconsin chainCulver'sis known for itsfrozen custardandroot beer.Culver's has been recognized for their use of local dairy products like cheese and butter.Happy Joe'sis known for its taco pizza and has restaurants in several Midwestern states. Other notable chains includeHarold's Chicken Shack,Skyline Chili,Spangles,Big John Steak & Onion,Graeter's,Maid-RiteandCousins Subs.
Pizzerias servingdeep-dish pizzaincludeGino's East,Giordano's PizzeriaandBuddy's Pizza, though the latter only has stores in Michigan.Papa John'sstarted by selling pizzas out of aJeffersonville, Indianapub.
Ingredients commonly used in the Midwestern states include beef, pork, potatoes and corn.While not all exclusive to the Midwest, these dishes are typical of Midwestern foods, and often feature uniquely Midwestern preparation styles.