Welcome to the Midwest, where all four seasons shine in equal measure, people wave and greet you with a smile, and the corn is as fresh as it gets.
Foods enjoyed almost exclusively in the Midwest are rooted in cultural influences and local pride. The heart and soul of the region are on full display during suppertime and at state fairs and festivals.
Here, we explore Midwest favorites, from buckeyes to whoopie pies.
Corn Festivals
Every summer, the Midwest celebrates its agricultural roots with numerous corn festivals. These events often feature corn-eating contests, corn-themed crafts, and educational tours about corn cultivation. Towns like Cedar Rapids, Iowa, known as the “Corn Processing Capital of the World,” showcase innovative uses and historical facts about corn during these festivals.
Cheese Curds
Wisconsin takes pride in its cheese curds, a byproduct of cheese making that’s enjoyed fresh and often fried. These squeaky, bite-sized snacks are a staple at local eateries and state fairs, where they’re served with dipping sauces. Cheese curds are so integral to Wisconsin culture that they even crown a Curd Queen at the annual Ellsworth Cheese Curd Festival.
Horseshoe Sandwich
Originating from Springfield, Illinois, the Horseshoe Sandwich is a lesser known but beloved regional specialty. This dish consists of toasted bread, a hamburger patty, fries, and a secret cheese sauce unique to each chef. It was first created in the 1920s as a “man-size” meal for travelers stopping through Springfield.
Puppy Chow
Puppy Chow, also known as Muddy Buddies, is a sweet snack mix made from Chex cereal, peanut butter, chocolate, and powdered sugar. This treat was popularized in the Midwest in the mid-20th century, becoming a favorite at gatherings and holidays.
Jello Salad
Jello salad, a quirky combination of gelatin and various add-ins like fruits, nuts, and sometimes vegetables, is a Midwestern potluck staple. In states like Minnesota and Iowa, these salads can get quite elaborate, featuring layers and molds that turn them into works of art. The tradition reflects the region’s appreciation for community gatherings and comfort foods.
Tiger Meat
Tiger meat, a daring dish of seasoned raw ground beef, is consumed primarily in rural areas of South Dakota and Nebraska. It’s typically eaten on crackers with onions and is a controversial yet cherished holiday tradition. Despite its risks, local butchers prepare and sell tiger meat with strict health guidelines during the holiday season.
Sauerkraut Pizza
In areas with strong German heritage, such as parts of Wisconsin and Minnesota, sauerkraut pizza combines local flavors with Italian tradition. This pizza is topped with sauerkraut, sausage, and other toppings, reflecting the blend of cultural influences in the region. Local pizzerias often feature this unique topping during Oktoberfest celebrations.
Wild Rice
Wild rice, harvested from the lakes of Minnesota, is not actually rice but an aquatic grass, traditionally gathered by the Ojibwe and Sioux tribes. Today, it’s featured in everything from soups to salads and is celebrated for its nutty flavor and nutritional benefits.
Runza Sandwiches
The Runza sandwich, a doughy pocket filled with ground beef, cabbage, onions, and seasonings, originated from Russian immigrants in Nebraska. This fast-food chain—also named Runza—is unique to Nebraska, with a few locations in neighboring states. The Runza sandwich reflects the state’s immigrant history and the adaptation of old-world recipes to new-world tastes.
Snooze Goo
Snooze Goo is a delightful confection unique to county fairs in Kansas. It’s a sticky blend of caramel, marshmallow, and nuts, often sandwiched between two wafers. Each batch is made with precision to achieve the perfect gooey texture, making it a sought-after treat during the fair season.
Hotdish Delight
Hotdish, a comforting casserole that involves a starch, a meat, and a canned or frozen vegetable mixed with canned soup, is a Minnesota tradition. Each family has its own version, often passed down through generations, showcasing the resourcefulness and hospitality of the region.
Fish Boils
Fish boils are a spectacular culinary event in the coastal communities of the Great Lakes, especially Wisconsin’s Door County. This tradition involves cooking fresh fish, usually whitefish, with potatoes and onions in a large kettle over an open fire. The dramatic “boil-over” is a crowd-pleaser that helps remove fish oils, enhancing the dish’s flavor.
Fried Morels
Morels, a type of wild mushroom found throughout the Midwest in the spring, are highly prized by foragers. These mushrooms are often battered and fried, served as a delicacy at local restaurants and family dinners. Morel hunting is a popular activity, and the elusive nature of these fungi makes finding them all the more rewarding.
Buckeyes Treats
Buckeyes are chocolate-dipped peanut butter treats that resemble the nut of the Ohio buckeye tree. This confection is particularly popular in Ohio, where it is considered a state symbol and a festive treat. The combination of smooth chocolate and creamy peanut butter makes Buckeyes irresistible at tailgates and holiday parties.
Fruit Pies
In Michigan, the fruit pies take a front seat, thanks to the state’s abundant cherry and apple orchards. Bakeries and farm stands boast recipes that highlight the fresh, local produce. The annual National Cherry Festival in Traverse City celebrates this bounty with pie-eating contests and cooking demonstrations.
Goetta Sausage
Goetta, a German-inspired sausage made from ground meat and oats, is a Cincinnati specialty. This breakfast staple reflects the city’s strong German heritage and is often served sliced and fried. Local festivals celebrate goetta with cooking contests and tastings.
Whoopie Pies
Though not originating in the Midwest, Whoopie pies have become a beloved treat in Amish and Mennonite communities throughout Indiana and Ohio. These sweet sandwiches consist of two soft cookies with a fluffy filling, often vanilla or marshmallow cream. They are popular at local bakeries and markets.
Skyline Chili
Skyline Chili is a type of chili unique to Cincinnati, Ohio, known for its unusual addition of spices like cinnamon and chocolate. This dish is typically served over spaghetti or hot dogs, topped with a heaping mound of shredded cheese. The dish’s distinct flavor profile and serving style reflect the city’s culinary creativity and its Greek immigrant roots.
Primanti Sandwich
While originating in Pittsburgh, the Primanti sandwich has become a favorite across the Midwest, particularly in areas with Pennsylvania transplants. This hearty sandwich includes meat, coleslaw, tomato, and French fries, all stuffed between two pieces of thick bread. It was originally designed as a quick meal for truckers but has become a staple at local eateries.
Booyah Stew
Booyah stew is a communal tradition in Wisconsin and Minnesota, often cooked in large kettles over an open flame. This thick soup is made with chicken, beef, pork, and a variety of vegetables, simmered for several hours to enhance its flavors. The stew is typically served at community events and fundraisers, symbolizing the spirit of sharing and community support.
Maid-Rite Sandwich
The Maid-Rite sandwich is a loose meat sandwich that originated in Iowa in the 1920s. Unlike a traditional hamburger, the seasoned meat is not formed into a patty, allowing the flavors to meld more freely with toppings and condiments. This dish is so iconic that it has its own dedicated franchise, Maid-Rite, which has spread throughout the Midwest.
Gooey Butter Cake
St. Louis’s own gooey butter cake is a rich, sweet dessert that started as a baking accident during the 1930s. The cake has a bottom layer of buttery, yellow cake and a top layer of soft, “gooey” filling, often sprinkled with powdered sugar. Its enduring popularity has led to a variety of adaptations, including cookies and even ice cream flavors.
Scotcheroos
Scotcheroos are a beloved Midwestern dessert that combines peanut butter, chocolate, and butterscotch with crispy rice cereal. Originating in the 1960s, these bars are a fixture at school events, family reunions, and church potlucks. Their no-bake ease and sweet, chewy texture make them a go-to treat for many Midwestern families.
