Not-from-the-Midwest 'Midwestern' dishes

The Midwest's farmlands, cities, & lakes each have their own cuisine. Many of these "local" foods have Northern European & German Old Country influences.

Hoosier Pie is Indiana's unofficial pie, made of sugar, flour, cream, vanilla, & nutmeg. It's believed to have moved to Indiana in the 1800s with Quaker & Shaker settlers.


St. Louis loves this breaded, deep-fried app. Golden-brown, crunchy ravioli stuffed with meat or cheese & parmesan. Lombardo's Restaurants in St. Louis claims to have brought toasted ravioli from Sicily.

Ravioli Toast

Kentucky's stew is popular. The pre-Civil War dish is composed with at least three meats & odd vegetables like okra and lima beans. One idea says a French chef originated it.


Rolled oyster is a Louisville specialty. Three fresh oysters are put in an egg-milk cornmeal batter & deep-fried. Phillip Mazzoni & his brothers first served rolled oysters to tavern guests in the late 19th century.

Oyster Roll

Wisconsin & Racine's official pastry is Danish Kringle. Wisconsin is recognised as the "Kringle Capital" It's constructed with buttery dough layered into an oval or pretzel shape, filled with nuts or fruit.

Kringle (aka Racine Kringle)

Zehr thinks bratwurst is as widespread in the Midwest as city lights. It's a "much-loved Midwestern cuisine" that's grilled, boiled, then wrapped into brat bits.


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