Good ol’ Midwestern food showcases the region’s diverse cultural heritage and seasonal rhythms.
From Wisconsin cheese curds to Detroit-style pizza, each dish celebrates local pride and unique flavors. The Midwest’s culinary trends blend comfort and creativity with combinations like sauerkraut pizza and Skyline chili.
Let’s explore the distinctive Midwestern foods as we travel through America’s heartland.
Cheese Curds
In Wisconsin, cheese curds are a snack as commonplace as popcorn. Fresh curds squeak against the teeth when eaten, a sign of their freshness. Often enjoyed deep-fried with a tangy dipping sauce, they are a staple at state fairs and local taverns.
Hotdish
In Minnesota, the term ‘hotdish’ refers to a variety of baked casseroles which often contain a starch, a meat, and a canned or frozen vegetable mixed with canned soup. Its origins as a simple, one-dish meal meant to feed large families or gatherings have made it a beloved comfort food. Tater tot hotdish is perhaps the most iconic of these, with its crispy potato topping.
Buckeye Candy
Resembling the nut of the buckeye tree, these Ohioan confections are made from a smooth blend of peanut butter and powdered sugar coated in chocolate. They’re a hit at local sporting events and are often made in large batches during the holiday season.
Maid-Rite Sandwich
A loose meat sandwich that’s a staple in Iowa, the Maid-Rite consists of steamed ground beef seasoned with onions and spices, served on a warm bun. This sandwich has a devoted following. The original Maid-Rite restaurant still serves these sandwiches, drawing fans from across the nation.
Runza
Originating from Nebraska, the Runza is a yeasty dough bread pocket filled with beef, cabbage, onions, and seasonings. This comfort food is tied to German-Russian immigrant cuisine and has become a staple at local sporting events. Each Runza is unique, with variations including cheese or even mushrooms to enhance the flavor.
Green Bean Casserole
A staple at Midwestern holiday tables, this casserole combines green beans, cream of mushroom soup, and crispy fried onions. Originating from a simple recipe developed in the 1950s, it has evolved into a must-have at gatherings.
Detroit-Style Pizza
Characterized by its thick, fluffy crust and caramelized cheese edges, Detroit-style pizza is a rectangular pie that originated in the 1940s. Unlike other pizzas, the sauce is ladled over the cheese and toppings, creating a unique flavor experience.
Horseshoe Sandwich
This open-faced sandwich from Springfield, Illinois, starts with thick-sliced toasted bread and is piled high with hamburger patties, or sometimes ham or turkey. French fries and a hefty pour of creamy cheese sauce complete the dish, which is a favorite for its hearty, comforting qualities.
Bierock
These meat-filled pastries are particularly popular in Kansas, brought there by Volga German immigrants. Bierock is typically stuffed with a mix of ground beef, cabbage or sauerkraut, onions, and seasonings, all enclosed in a soft, slightly sweet dough.
Walleye Fish Fry
Across the Midwest, walleye is a celebrated catch, especially come Friday nights in Minnesota. This mild, flaky fish is coated in a light batter and fried until golden. Served with tartar sauce and lemon wedges, it’s the highlight of many community dinners.
Paczki
These Polish doughnuts are a Fat Tuesday tradition in places like Hamtramck, Michigan. Stuffed with jams, custard, or cream and dusted with sugar, Paczki are a decadent treat. The demand spikes enormously on Paczki Day, turning it into a festive celebration of Polish heritage.
Frog Legs
In rural parts of the Midwest, frog legs are a celebrated delicacy, often fried and served with garlic butter. Harvested from local ponds, these are known for their delicate, slightly fishy taste, reminiscent of chicken wings. Frog leg festivals in places like Indiana draw curious foodies from across the state.
Booyah Stew
In the Upper Midwest, particularly Wisconsin, “Booyah Stew” is a community event in itself. This thick soup made with chicken, beef, pork, and different types of vegetables, simmers in a giant kettle for up to two days before serving. It’s said that no two Booyahs taste the same.
Goetta
A German-inspired meat-and-grain sausage, goetta combines ground pork, beef, and pinhead oats. It is typically sliced and fried, often served with eggs and toast for a traditional Cincinnati breakfast.
Tiger Meat
Despite its fierce name, tiger meat is simply a seasoned raw beef dish similar to steak tartare, found predominantly in the Dakotas. Mixed with spices and sometimes a touch of alcohol, it’s a daring appetizer enjoyed with crackers.
Sugared Pecan Salad
Iowa’s answer to the perfect salad includes a generous topping of sugared pecans. These candied nuts add a delightful crunch and sweetness that contrasts beautifully with mixed greens and a tart vinaigrette. It’s a favorite at local gatherings, especially when paired with Iowa’s own Maytag blue cheese.
Sauerkraut Pizza
An unconventional but beloved pizza variant in the Midwest, especially in areas with German heritage. Topped with sauerkraut, sausage, and mozzarella cheese, this pizza is a testament to the region’s cultural melting pot. It’s a tangy twist that wins over even the most skeptical of diners.
Fried Morel Mushrooms
Every spring, morel mushrooms make their prized appearance across the Midwest. Known for their honeycomb texture and earthy flavor, these fungi are often foraged by locals from wooded areas after a rain. Fried in butter, they become a crispy delicacy that pairs perfectly with a light ale from a local microbrewery.
Persimmon Pudding
Indiana’s persimmons ripen in the fall, leading to the creation of this dense, spicy pudding that’s a local tradition. Baked slowly, the pudding takes on a rich consistency and is often served with whipped cream or a dollop of ice cream. Persimmon festivals celebrate this native fruit with cooking contests and tastings.
Skyline Chili
A Cincinnati specialty, Skyline Chili is served over spaghetti or hot dogs, topped with heaps of shredded cheese. Its unique blend of spices, including cinnamon and chocolate, sets it apart from other chili recipes. This dish embodies the fusion of Greek American culinary creativity.
Corn Fritters
In the heart of the Corn Belt, corn fritters are a simple yet beloved dish. Made from sweet corn, flour, eggs, and milk, and fried until crispy, they are often served as a side or a sweet treat. At state fairs, they’re drizzled with honey or maple syrup and devoured by eager locals.
