You Know You’re From the Midwest If You’ve Tried All These Foods
Updated: Mar. 13, 2018What could be more Midwestern than hot dishes, cheese curds, custard and corn? See how many Midwest dishes and treats you can check off the list!
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Midwestern Runza Pies
Adapted from Russian and German recipes brought to the midwest by immigrants, these cabbage and meat hand pies are incredibly popular in Nebraska and Kansas. This recipe is so good, you’ll think it’s from the Runza Restaurant!
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St. Louis Toasted Ravioli
A favorite appetizer in St. Louis, these delectable bites were invented by accident! 4 / 30
Grilled Beer Brats with Kraut
Grilled up fresh, these brats and sauerkraut are the perfect snack while tailgating your favorite sports garme. 5 / 30
Raspberry Custard Kuchen
This German dessert has a tradition of being handed down from generation to generation across the German settlements in Montana, Minnesota, Wisconsin and the Dakotas. 6 / 30
Kansas City-Style Ribs
Kansas City is infamous for their barbecue, and this recipe bring all the tasty flavor. Just don’t forget the napkins! 7 / 30
State Fair Subs
State fairs are a staple across the midwest. Particularly for the massive meaty, cheesy sandwiches, like this one. 8 / 30
Michigan Cherry Pie
Michigan tart cherries are distributed across the country. But in the Great Lake State, cherries are best when baked into a sweet and flaky pie. 9 / 30
Michigan Dog
Believe it or not, the coney island-style dog is so popular in Michigan, each major city in the state has its own special way to make it. 10 / 30
Wisconsin Kringles
It’s impossible to think of kringles without thinking of Racine, Wisconsin. The Danish treat is such a favorite, it is the official dessert of Wisconsin. 11 / 30
Homemade Polish Pierogi
With a high population of Polish Americans settled in the midwest, traditional dishes like pierogies are common in Midwestern metropolitan areas. 12 / 30
Grilled Corn on the Cob
The largest producer of corn in the United States is Iowa, where over 30 million acres of land is used to cultivate the veggie. 13 / 30
Sugar Cream Pie
Regardless of if you call it a sugar cream pie or a Hoosier cream pie, you have to agree, this pie is amazing. 14 / 30
Walking Tacos
Watching a little league while eating a walking taco is truly a perfect Midwestern afternoon. 15 / 30
Sauerkraut Hot Dish
Whether it’s cooked up for a family gathering or just a weeknight dinner, hot dishes are the unofficial mascot of the Midwest. 16 / 30
Cincinnati-Style Chili
You can’t visit Ohio without a hearty bowl of this spaghetti, onion and cheese chili. 17 / 30
Chicago-Style Hot Giardiniera
This condiment is so popular in Chicago, residents put it on their pizza, beef sandwiches and eggs! 18 / 30
Old-Time Frozen Custard
Kopp’s, Leon’s or Gilles, Wisconsin is the frozen custard capital of the midwest. 19 / 30
Midwest Mary
In the Midwest, Bloody Marys decked out with meats, cheeses and veggies are works of art.
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Breaded Pork Tenderloin
Indiana, Iowa and Illinois argue over who has the best breaded pork. Whether you have it as a sandwich, or the tenderloin alone, you can’t go wrong. 22 / 30
Cheese Curds
Proper cheese curds should squeak as they’re chewed, but they’re best when deep-fried! 23 / 30
Stovetop Goulash
This quick and easy dish, sometimes called slumgullion, only has 2 ingredients (beef and paprika) in common with its Hungarian namesake. 24 / 30
Knoephla Soup
This traditional German soup is full of tiny dumplings, and is especially popular in in Minnesota and the Dakotas.
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Classic Swedish Meatballs
Minnesota holds the title for the highest population of Swedish Americans, making this dish is a staple on many menus. 27 / 30
Wisconsin State Fair Cream Puffs
The Wisconsin Bakers Association has been serving these treats at the Wisconsin State Fair since 1924. In recent years, more than 300,000 are sold each year. 28 / 30
Gooey Butter Cake
Invented by a baker in the 1930s, this moist cake is found in practically every bakery in St. Louis
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Buckeyes
This peanut butter and chocolate treat is named after the mascot of Ohio State University. Originally Published: November 20, 2017
