Every region has its own unique cuisine, and the Midwest is no different. Midwestern cuisine is strongly influenced by the tradition of European immigrants adapting foods from their home countries to their new home and making the most of whatever ingredients were available to them as they endured harsh Midwestern winters.
Midwestern cuisine places a heavy emphasis on hospitality, so whether you’re interested in specialty salads Mitchell SD or warm comfort foods, be prepared to share.
Table of Contents
1. Tater Tot Casserole
In some parts of the Midwest, a casserole is known simply as “hot dish.” Regardless of what you call them, casseroles are a staple of Midwestern cuisine, and there is perhaps nothing so quintessentially Midwestern as a tater tot hot dish. The entree is simplicity itself; standard ingredients include cream of mushroom soup, ground beef, and frozen tater tots, which are placed on top and give the dish an appealing golden-brown glow when baked.
2. Goulash
Midwestern goulash derives from the traditional Hungarian version, but it is not exactly the same thing. The main difference is that noodles are optional for Hungarian goulash but standard in the Midwestern adaptation. Other key ingredients include ground beef and tomatoes, seasoned to taste. Cheese is optional but a welcome addition to give the dish extra appeal.
3. Chislic
Chislic is an extremely localized Midwestern dish. It is found almost exclusively in South Dakota, primarily the eastern half or “East River” in the local parlance. It consists of cubed meat, typically beef or mutton but sometimes venison or other game meats, seasoned, deep-fried, and served with a choice of dipping sauce, often ranch or barbecue.
4. Buckeyes
The synergistic pleasures of chocolate and peanut butter combined has been known for decades. Buckeyes combine them in an easy, no-bake dessert consisting of frozen peanut butter balls dipped in chocolate.
