21 Must-Try Midwestern Dishes That Define American Cuisine
I’ve spent countless road trips zooming past cornfields, exploring bustling small towns, and devouring some of the best comfort food you can find in the U.S.
The Midwest, with its generous portions and hearty flavors, never fails to surprise me. From deep-dish pizza to butter burgers, these 21 dishes prove it’s the ultimate food region!
Each dish tells a delicious story of flavors, history, and heart that embody the essence of Midwestern culture.
1. Chicago Deep-Dish Pizza (Illinois)
Picture a thick, buttery crust brimming with layers of mozzarella, tangy tomato sauce, and savory toppings—like a pizza pot pie. In Chicago, deep-dish is non-negotiable, and pizzerias like Lou Malnati’s or Giordano’s are basically temples to this cheesy religion.
One slice is a meal in itself, leaving you full yet oddly tempted to grab another. Forget folding your slice—this is knife-and-fork territory, drenched in gooey cheese and that signature sweet-tart sauce.
2. Wisconsin Cheese Curds (Wisconsin)
Cheese curds squeak when they’re fresh, a detail that never fails to amuse me. In Wisconsin, they treat these humble curds like gold, serving them fried or fresh from the dairy. Bite into a fried curd, and you’ll discover a warm, stretchy center under a crunchy golden shell.
Stop by almost any bar or fair in the Badger State, and you’ll find these on the menu. If you’re lucky, you’ll get a side of tangy ranch or marinara for dipping. Trust me—once you’ve tasted real Wisconsin cheese curds, you’re forever changed.
3. Kansas City BBQ (Missouri & Kansas)
KC barbecue stands out with its sweet, tangy, tomato-based sauce slathered over slow-smoked meats. Pork ribs, beef brisket, burnt ends—it’s a carnivore’s paradise. Each bite is all about that tender smoky goodness mingling with a caramelized bark.
Legends like Joe’s Kansas City or Arthur Bryant’s have lines out the door for a reason. Grab extra napkins; you’ll need them when you’re basking in that messy, finger-licking glory.
4. Juicy Lucy Burger (Minnesota)
A normal burger puts cheese on top, but Minnesota asked, “Why not put the cheese inside?” And behold, the Juicy Lucy was born—one molten cheese core packed into a beef patty. When you bite in, liquid cheese oozes out in the most delightful, slightly dangerous way.
Matt’s Bar in Minneapolis claims to be the original, while the 5-8 Club insists they’ve perfected it. Either way, you won’t regret braving the molten cheese lava flow.
5. Runza (Nebraska)
Imagine a portable pocket stuffed with seasoned ground beef, cabbage, and onions. That’s the Runza, a Nebraska tradition with German-Russian roots. It’s hearty, warm, and undeniably comforting.
The dough envelops the savory filling, making it a perfect on-the-go meal—like a Midwestern answer to a hand pie. If you find yourself in Nebraska, a stop at a Runza restaurant is practically mandatory.
6. Cincinnati Chili (Ohio)
Not your typical chili—this version is spiced with hints of cinnamon and chocolate, served over spaghetti, and often piled high with shredded cheese. The result is a sweet-savory tangle that’ll challenge everything you thought chili should be.
Places like Skyline or Gold Star are the main stage for this local obsession. Order it “3-way” if you want chili, spaghetti, and cheese, or upgrade to “5-way” for onions and beans. It’s a love-it-or-hate-it dish, but I happen to love it.
7. Detroit-Style Pizza (Michigan)
A rectangular pie with a crispy, caramelized crust around the edges, this Detroit creation cradles sauce on top of cheese in reverse order. The corners are the prize: crunchy, cheesy, and borderline addictive.
Shops like Buddy’s or Loui’s serve versions that’ll make you wonder why the rest of the nation hasn’t jumped on board. If you crave a thick, crunchy crust, this is your dream pizza.
8. Maid-Rite Loose Meat Sandwich (Iowa)
Imagine a burger that never quite came together—a seasoned ground beef mixture in a soft bun, minus the ketchup or sauce that’d make it a sloppy joe. That’s the charm of a Maid-Rite.
It’s simply spiced ground beef with pickles or onions if you like, letting the beefy flavor shine. Biting into one feels like stepping back into a 1950s diner, where minimalism meets comfort.
9. Butter Burgers (Wisconsin)
Yes, Wisconsin again—these folks really know their comfort food. A butter burger features a hamburger patty on a buttered, toasted bun, making each bite juicier and richer.
Culver’s popularized it, but you’ll find local joints across the state claiming their version rules supreme. Add cheese, onions, or whatever you fancy, though the main attraction is that buttery bun that soaks in all the flavors.
10. Hotdish (Minnesota & North Dakota)
Think of hotdish as the ultimate one-pan casserole: a base of ground beef, veggies, a can of creamy soup, all topped with tater tots. The result is a crunchy, creamy, hearty masterpiece.
Family gatherings in Minnesota or North Dakota almost always feature a hotdish. It’s the culinary embodiment of hospitality—warm, comforting, and big enough to feed an entire neighborhood potluck.
11. Toasted Ravioli (Missouri)
St. Louis claims bragging rights for turning ravioli into a deep-fried appetizer, dusted with breadcrumbs and served with marinara. The result is crunchy on the outside and oozing cheesy or meaty filling within.
The Hill, St. Louis’s famed Italian neighborhood, is ground zero for toasted ravioli. One taste, and you’ll never want to go back to plain boiled ravioli again.
12. Chislic (South Dakota)
Small cubes of beef or lamb, grilled or fried, dusted with garlic salt, and skewered with toothpicks—chislic is a snack that’s humble yet utterly addictive. Pair it with a cold beer, and you’re golden.
South Dakotans swear by it, proclaiming chislic as the perfect bar food. With simple seasonings letting the meat shine, it’s proof that sometimes less is more.
13. Corn Dogs (Indiana)
You might find corn dogs at fairs everywhere, but Indiana’s State Fair does them extra proud. A juicy hot dog dipped in a slightly sweet cornmeal batter, fried to a golden crunch—bliss on a stick.
I love strolling the fairgrounds, munching on one of these while checking out carnival rides. It’s a pure, unadulterated piece of Americana that defies dignity but revels in flavor.
14. Pork Tenderloin Sandwich (Indiana & Iowa)
Imagine a giant fried pork cutlet that dwarfs the bun. That’s the hallmark of a Midwestern pork tenderloin sandwich: pounded thin, breaded, fried, and served with pickles and mustard.
Local diners do it best, letting the crunchy cutlet be the star. It can be comedic to see how much bigger the meat is than the bun, but trust me, you’ll appreciate every crisp, juicy bite.
15. North Dakota Knoephla Soup (North Dakota)
A creamy, dreamy soup loaded with dumplings, potatoes, and hearty broth. It’s German-Russian in origin and perfect for braving North Dakota’s chilly winters (or any winter, for that matter).
Knoephla’s thick consistency and comforting dumplings make each spoonful reminiscent of grandma’s cooking. It’s the kind of soup that warms you from the inside out in a deeply nostalgic way.
16. Pasties (Michigan’s Upper Peninsula)
A handheld pastry loaded with meat, potatoes, onions, and sometimes rutabaga, these British-origin pies adapted well to the UP’s mining communities. They’re portable, hearty, and unbelievably satisfying.
I once tried a fresh-from-the-oven pasty in a small roadside shop—flaky crust, savory filling, a bit of gravy on the side—and felt like I’d discovered a best-kept secret. Michigan’s got this comfort game down pat.
17. Chicago-Style Hot Dog (Illinois)
All-beef frank nestled in a poppy seed bun, topped with onions, neon relish, tomato slices, a pickle spear, peppers, mustard—never ketchup. The result is a colorfully loaded dog that’s a true city icon.
I love how each topping adds a distinct flavor: tang from the pickle, spice from sport peppers, sweetness from relish. It’s a hot dog that demands your full attention.
18. St. Louis-Style Gooey Butter Cake (Missouri)
Ultra-rich, ultra-sweet, with a crisp top and dense, buttery center that tastes like a sugar dream. This cake’s origin was a baking mishap turned local legend—thank goodness for happy accidents, right?
One slice can be extremely sweet, so pair it with coffee or milk. Or ignore caution and devour it shamelessly. I’m not judging; the sweet tooth always wins.
19. Fried Walleye (Minnesota & Wisconsin)
Walleye is the freshwater fish star of northern lakes, and Midwesterners know how to fry it up just right—golden batter, flaky white fish inside, often served with a side of fries or coleslaw.
I love enjoying it at a lakeside joint where you can practically see the fish’s old swimming grounds. It’s a crisp, clean taste of local waters, definitely a must-try for any seafood fan.
20. Buckeyes (Ohio)
Peanut butter balls dipped in chocolate, designed to resemble the nut of the Ohio buckeye tree. Bite in, and you get sweet peanut butter with a snappy chocolate shell—like a homemade Reese’s that’s even more decadent.
They’re a holiday staple around Ohio, but honestly, I’d eat them year-round. One or two (or ten) can make a day a little sweeter, no matter where you live.
21. Jello Salad (Midwest-Wide)
Yes, it’s a Midwestern phenomenon—flavored gelatin combined with fruits, marshmallows, or shredded carrots (yes, carrots). It’s a nostalgic oddity that appears at potlucks and holiday feasts.
Scooping a bright green or pink gelatin with fruit chunks can be oddly comforting. It might seem bizarre, but it’s part of the region’s quirky charm, forging a sense of community around the jiggly salad bowl.