21 Foods Only Real Midwesterners Know – Ranked!

The Midwest has its own culinary universe that outsiders might never fully understand. Ask any born-and-raised Midwesterner about their favorite regional dishes, and you'll likely spark a passionate conversation.

These beloved foods connect generations and create a shared identity across states from Ohio to Nebraska. Let's see how many of these you know or have tried - leave us a comment to let us know!

21. Maid-Rite Loose Meat Sandwich

The Maid-Rite loose meat sandwich stands as a humble yet beloved Midwestern classic.

Unlike a traditional hamburger, this specialty features seasoned ground beef that's steamed rather than formed into a patty, creating a unique texture that falls somewhere between crumbled and chopped.

Originating in Iowa in 1926, Maid-Rite has expanded throughout the Midwest while maintaining its small-town charm. Locals know the proper eating technique involves hovering over your plate to catch the inevitable falling meat.

20. Cincinnati Chili

Cincinnati chili defies traditional chili definitions with its unique Mediterranean-spiced meat sauce served over spaghetti.

This regional specialty features a thin, meat-based sauce seasoned with unexpected ingredients like cinnamon, chocolate, allspice, and cloves. The dish comes in "ways" – from two-way (spaghetti and chili) up to five-way (adding cheese, onions, and beans).

Skyline Chili and Gold Star remain the most famous purveyors of this distinctive dish, with loyal customers often dividing into passionate camps supporting one chain over the other.

Out-of-towners might raise eyebrows at this sweet-spiced meat sauce over pasta, but Cincinnatians know it represents the perfect comfort food for any occasion.

19. Cheese Curds

Fresh cheese curds represent the pinnacle of dairy delights across Wisconsin and neighboring states.

These fresh nuggets of cheddar cheese are characterized by their squeaky texture when bitten into – a sign of ultimate freshness that disappears after just a day or two. True Midwesterners know the disappointment of a non-squeaky curd.

While delicious in their natural state, many Wisconsin bars and restaurants elevate curds to new heights by battering and deep-frying them to golden perfection.

Served with ranch dressing or marinara sauce, fried curds offer the perfect balance of crispy exterior and melty interior. Nothing beats pulling apart a basket of warm, stretchy treasures for authentic Midwest cuisine.

18. Toasted Ravioli

Don't let the name fool you. Toasted ravioli aren't actually toasted but breaded and deep-fried to crispy perfection.

This St. Louis specialty features beef or cheese-filled pasta pockets coated in seasoned breadcrumbs and fried until golden brown. Served with marinara sauce for dipping, they make the perfect appetizer or bar snack.

The dish reportedly originated in The Hill, St. Louis's historic Italian neighborhood, when a chef accidentally dropped regular ravioli into hot oil instead of water. The mistake became a regional sensation that spread throughout Missouri and beyond. True Midwesterners know to dust these crispy pockets with parmesan cheese for the authentic experience.

17. Hot Dish

The hot dish reigns supreme as the ultimate Midwestern casserole, particularly beloved in Minnesota and the Dakotas.

This one-pan meal typically combines ground beef, canned vegetables, condensed soup, starchy topping, and often tater tots in the most iconic version.

Church basements and family gatherings throughout the Upper Midwest would be incomplete without at least one hot dish on the table. The dish embodies Midwestern practicality: it's economical, feeds a crowd, and creates minimal dishes.

16. Runza/Bierock

The Runza sandwich holds special significance in Nebraska, where the regional fast-food chain by the same name has elevated this simple dish to iconic status.

These handheld pockets feature yeasted dough stuffed with a mixture of ground beef, cabbage, onions, and seasonings, then baked until golden brown. The result is a portable, complete meal with German-Russian roots.

Known as bierocks in Kansas and other areas, these savory pastries reflect the region's immigrant heritage. During frigid Midwestern winters, nothing satisfies quite like biting through the soft bread exterior to reach the steaming filling inside.

15. Culver's ButterBurger (And Dessert!)

Culver's ButterBurger has earned cult status throughout the Midwest since the chain's founding in Wisconsin in 1984. The signature burger gets its name not from butter in the meat but from the lightly buttered and toasted bun that cradles the fresh, never-frozen beef patty.

No Culver's experience is complete without their famous frozen custard – denser and creamier than regular ice cream!

Midwesterners plan entire road trips around Culver's locations, particularly for seasonal flavors and the Flavor of the Day custard specials. The blue and white building signals a taste of home for Midwesterners who've moved away.

14. Polish Boy Sandwich

Cleveland's contribution to Midwestern cuisine comes in the form of the messy, magnificent Polish Boy sandwich.

This hearty creation features a grilled kielbasa sausage stuffed into a bun and topped with French fries, coleslaw, and barbecue sauce or hot sauce. The combination creates a flavor explosion that requires multiple napkins and a healthy appetite.

The Polish Boy emerged from Cleveland's barbecue joints and food trucks, particularly in historically Black neighborhoods, before spreading throughout northeast Ohio. Each vendor puts their own spin on the sandwich, varying the spice level or sauce recipe.

13. Beef and Noodles

Beef and noodles represents comfort food at its finest across Indiana and surrounding states. This straightforward dish features thick, homemade egg noodles swimming in rich beef gravy alongside tender chunks of beef. The hearty combination sticks to your ribs during harsh Midwestern winters.

The true Midwestern way to serve beef and noodles involves ladling them over a scoop of mashed potatoes – a carb-on-carb combination that might puzzle outsiders but makes perfect sense to locals.

Farm families have prepared this dish for generations, with recipes passing down through the years. Many Midwesterners measure other versions against their grandmother's recipe, which invariably remains the gold standard.

12. Horseshoe Sandwich

Springfield, Illinois gave the world the outrageous open-faced horseshoe sandwich that defies conventional sandwich definitions.

This knife-and-fork affair starts with thick-sliced toast topped with your choice of meat (often hamburger patties, ham, or turkey), then buried under a mountain of French fries and drenched in cheese sauce. The "ponyshoe" offers a smaller but equally indulgent portion.

The horseshoe originated at Springfield's Leland Hotel in the 1920s, designed to resemble its namesake with the meat as the horseshoe, the french fries as the nails, and the plate as the anvil.

Local restaurants compete for horseshoe supremacy with secret cheese sauce recipes ranging from Welsh rarebit-style to beer-infused variations. This caloric powerhouse remains largely unknown outside central Illinois despite its impressive presence.

11. Buckeyes

Buckeyes candy pays homage to Ohio's state tree with delicious peanut butter and chocolate confections. These no-bake treats feature a sweetened peanut butter center partially dipped in chocolate, creating the appearance of the buckeye nut.

The partial dipping is crucial – a fully chocolate-covered ball would simply be a peanut butter ball, not a proper buckeye.

Ohioans prepare these beloved candies year-round but especially during football season and holidays. Many families guard treasured recipes specifying the exact ratio of peanut butter to confectioners' sugar for the perfect texture.

10. Pasty

The pasty (pronounced PASS-tee) arrived in Michigan's Upper Peninsula with Cornish miners in the 1800s and evolved into a regional staple.

These handheld meat pies contain a filling of beef, potatoes, rutabaga, and onions encased in a flaky pastry crust. The hearty, portable design originally allowed miners to carry a complete meal underground.

Upper Peninsula residents debate the proper way to eat a pasty – some insist on ketchup, others prefer gravy, while purists eat them plain. Pasty shops dot the U.P. landscape, with locals passionately defending their favorite establishment's recipe.

9. Beer Cheese Soup

Beer cheese soup embodies the Midwest's love affair with dairy and brewing. This velvety concoction blends sharp cheddar cheese with beer (usually a local lager or ale) to create a rich, satisfying soup that appears on restaurant menus throughout Wisconsin and neighboring states.

The soup often includes aromatics like onions and garlic along with a touch of mustard for depth. Traditional garnishes include popcorn, soft pretzel pieces, or additional cheese. Because you can never have enough cheese in Wisconsin!

8. Pork Tenderloin Sandwich

The breaded pork tenderloin sandwich has achieved legendary status in Indiana and Iowa, where the meat dramatically overshadows the bun.

A Midwestern classic, this dish features a pork cutlet pounded thin, breaded, fried until golden, and served on a regular-sized hamburger bun that comically fails to contain the massive portion. Toppings remain simple – usually just lettuce, tomato, onion, and mayo or mustard.

Small-town restaurants throughout the region compete for tenderloin supremacy, with locals driving considerable distances for exceptional versions.

True aficionados judge a proper tenderloin by its size (it should extend well beyond the bun), its thinness (achieved through proper pounding), and its tenderness (the meat should cut easily with gentle pressure from a fork).

7. Faygo Pop

Midwesterners don't drink soda – they drink pop, and in Michigan, that often means Faygo. This Detroit-based beverage company has produced distinctively flavored soft drinks since 1907.

Beyond the standard cola and root beer, Faygo offers uniquely Midwestern flavors like Rock & Rye (cream soda with a hint of cherry), Red Pop (strawberry), and Moon Mist.

Faygo inspires fierce regional loyalty, with many Michigan natives shipping cases to themselves after moving away. The brand achieved wider recognition through its association with the Detroit-based musical group Insane Clown Posse, but Midwesterners knew about the "Faygo shower" long before it became part of pop culture.

6. White Castle Sliders

White Castle holds the distinction of being America's first fast-food hamburger chain, founded in Wichita, Kansas in 1921 before expanding throughout the Midwest.

The chain's signature square sliders feature thin beef patties with five holes (for even cooking) on soft, steamed buns with grilled onions. The distinctive packaging and restaurant architecture with white castle-like buildings became iconic.

True Midwesterners understand the late-night appeal of ordering these burgers "by the sack." While the chain has expanded beyond the region and frozen versions appear in grocery stores nationwide, nothing compares to fresh sliders from an authentic White Castle location.

5. Chicago-Style Hot Dog

The Chicago-style hot dog represents an edible art form with strict construction rules. This all-beef frankfurter nestled in a poppy seed bun comes "dragged through the garden" with yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and a dash of celery salt.

The one forbidden topping? Ketchup – a rule Chicagoans enforce with religious fervor.

This fully loaded hot dog emerged during the Great Depression when vendors needed to create a filling meal at an affordable price. Today, hot dog stands throughout Chicagoland maintain this tradition, with locals directing visitors to their personal favorite spots.

4. Puppy Chow

Don't worry. Midwesterners aren't eating dog food. Puppy chow (also called muddy buddies) refers to a beloved snack mix featuring Chex cereal coated in a mixture of chocolate, peanut butter, and butter, then tossed in powdered sugar. The resulting sweet treat bears a visual resemblance to kibble but tastes infinitely better.

This no-bake confection appears at practically every Midwestern gathering – from children's birthday parties to holiday celebrations. Families pass down specific recipes dictating the perfect chocolate-to-peanut-butter ratio and the proper shaking technique for even powdered sugar distribution.

3. Tater Tot Hotdish

We already mentioned the "Hot Dish" but there's one variety that rules them all when it comes to listing iconic Midwestern grub.

The tater tot hotdish stands as the ultimate expression of Midwestern casserole culture, particularly in Minnesota. This one-dish wonder layers ground beef, canned vegetables (typically green beans or corn), condensed cream of mushroom soup, and a crown of perfectly arranged tater tots.

What elevates this particular hotdish to legendary status is its perfect union of textures – from the crispy potato topping to the creamy, savory filling. Minnesota politicians famously host hotdish competitions, demonstrating the dish's cultural significance.

2. St. Louis-Style Pizza

St. Louis-style pizza challenges conventional pizza wisdom with its distinctive characteristics.

This regional specialty features a thin, cracker-like crust made without yeast, cut into squares rather than triangular slices (a style locals call "party cut"), and topped with Provel – a processed cheese blend combining cheddar, Swiss, and provolone that creates an exceptionally gooey, smooth texture.

The square-cut approach creates coveted corner pieces with maximum crispiness and middle pieces with maximum toppings. Despite expansion attempts, St. Louis-style pizza remains primarily a regional treasure that locals fiercely defend against outside criticism.

Imo's Pizza serves as the style's most famous purveyor, with locations throughout Missouri inspiring strong opinions – people either love or hate the unique combination of crispy crust and melty Provel.

1. Chicago Deep Dish Pizza

Chicago deep dish pizza reigns as the Midwest's most famous culinary export, even as locals debate whether it represents everyday Chicago dining or more of a tourist attraction.

This knife-and-fork pizza features a buttery, biscuit-like crust forming a high edge to contain layers of sliced mozzarella, toppings, and chunky tomato sauce – intentionally constructed in reverse order from traditional pizza to prevent burning.

The original deep dish emerged from Pizzeria Uno in 1943, with other famous purveyors like Lou Malnati's, Giordano's, and Gino's East developing their own interpretations. Each establishment claims superior ingredients or techniques, from particular sausage blends to secret crust recipes.

So, which have YOU tried?

Let us know where in the Midwest you're from, and which of these delicacies you have tried - and perhaps even tried!

Read more: The Biggest Kitchen in the World