Minnesota cuisine is more than just hotdish; it’s a rich tapestry woven from Scandinavian heritage, Midwestern comfort, and a dash of culinary innovation. If you’re wondering, “What Food Is Minnesota Known For?” FOODS.EDU.VN is here to guide you through the iconic dishes and hidden gems that define this state’s unique food scene. From the famous Juicy Lucy to the controversial Hot Dago, we’ll explore the history, flavors, and stories behind Minnesota’s most beloved foods, ensuring you get a comprehensive taste of what this culinary landscape has to offer.
1. The Iconic Bundt Cake
Have you ever wondered how a simple cake could become a symbol of a state? The Bundt cake’s story begins with a desire for a modern twist on a classic European treat.
1.1. A Minneapolis Innovation
In 1950, the Hadassah club, a Jewish women’s volunteer group in Minneapolis, sought to recreate the European “kugelhupf” in a more accessible form. They approached H. David Dahlquist, owner of Nordic Ware, a company specializing in aluminum products, to create an aluminum version of the traditional cast-iron pan. This collaboration marked the birth of the Bundt pan, as detailed in “The American Century Cookbook: The Most Popular Recipes of the 20th Century.”
1.2. Nordic Ware’s Legacy
Nordic Ware, initially focused on Scandinavian cooking equipment, played a pivotal role in popularizing the Bundt cake. The pan’s distinctive shape, resembling a stately home with a central courtyard or a large donut, became instantly recognizable.
1.3. Pillsbury’s Bake-Off Contest
The Bundt cake’s popularity soared after Pillsbury’s 1966 Bake-Off Contest, where a nutty version called the Tunnel of Fudge reached the finals. While the Bundt cake may be considered more of a product than a food, the Bundt pan transformed any dessert into a Minneapolitan trademark.
1.4. The Bundt Cake Today
Today, the Bundt cake remains a beloved dessert, celebrated for its versatility and iconic shape. Whether it’s a classic lemon Bundt cake or a more adventurous flavor, the Bundt pan continues to be a staple in kitchens across Minnesota and beyond.
2. The Heartwarming Hotdish
What makes a hotdish quintessentially Minnesotan? It’s more than just a casserole; it’s a symbol of community, resourcefulness, and Midwestern comfort.
2.1. Origins in the Grace Lutheran Ladies Aid Cookbook
According to Food & Wine and John Odegard, pastor of Mankato-based Grace Lutheran Church, the first recorded instance of the term “hotdish” appeared in the 1930 Grace Lutheran Ladies Aid Cookbook. This cookbook cemented Minnesota’s claim to this unique culinary creation.
2.2. The Essence of Hotdish
A hotdish is a layered meat-and-veggies mixture baked in a metal or ceramic dish, similar to a casserole but with a distinct Minnesotan flair. It’s often described as sedimentary square footage that’s soupy, crusty, igneous, and heartwarming.
2.3. The Humble Ingredients
Author and Nordic food expert Patrice Johnson notes that hotdish became popular in the 1950s with the rise of canned soup and convenience foods. It’s the perfect food for a Minnesota winter, offering convenience, affordability, and the ability to feed many people.
2.4. The Four Essential Elements
In her book “Land of 10,000 Plates,” Johnson identifies the four key components of a hotdish: a protein, a starch, a vegetable, and a binder, such as canned “cream-of-something” soup. One popular variation includes a tater-tot topping over beef and veggies.
2.5. A Melting Pot of Cultures
Johnson highlights how hotdish embraces all aspects of being a Minnesotan, regardless of one’s background. This was evident at a hotdish competition in D.C., where Minnesota lawmakers created riffs on the basic premise. Betty McCollum won with a Hmong-inspired version, an “eggroll take.”
2.6. Chef Molly Yeh’s Twist
Chef Molly Yeh, a Food Network star and East Grand Forks restaurateur, has her own version of a beef tater-tot hotdish with a great bechamel and a touch of beer for acidity. According to Yeh, restraint is key in this recipe, but anything goes.
2.7. The Namesake
Yeh loves the creative names people come up with, such as Chinese Hotdish and Busy Day Hotdish. If she were in a Spice Girls cover band, she’d be Chinese Hotdish.
3. The Controversial Hot Dago
Why is the Hot Dago such a divisive dish? It’s a sandwich with a complicated history, blending Italian-American flavors with a controversial name.
3.1. What is a Hot Dago?
The Hot Dago consists of pork sausage removed from its casing, smashed between bread slices, and covered in red sauce and cheese. It’s a saucy sandwich best eaten with a fork and knife, according to Jason Tschida, co-owner of DeGidio’s in St. Paul.
3.2. Obscure Origins
Tschida says the sandwich’s origins are somewhat obscure, dating back to the 1930s. DeGidio’s, an Italian restaurant that has been a staple in St. Paul’s “Little Italy,” is known for its version of the Hot Dago.
3.3. Variations Across the Twin Cities
There are at least half a dozen variations of the Hot Dago in the Twin Cities area. Cossetta, another St. Paul institution, offers its own version, called the Cossetta Sandwich.
3.4. The Controversial Name
The sandwich’s name, which appeared around the mid-20th century, uses a slur for Italian Americans. According to “Minnesota Lunch: From Pasties to Banh Mi,” the name may have been an attempt to reclaim the slur, as the state’s Italian community created and consumed the sandwich.
3.5. Historical Context
The term “dago” originally shortened the name Diego, referring to Spanish or Portuguese deckhands in the early 1800s, according to “Minnesota Lunch.”
3.6. Differing Opinions
While the name remains on menus at places like St. Paul’s Yarusso-Bros. and Minneapolis’ Dusty’s Bar, some find it offensive. One local co-owner of an Italian restaurant, who wished to remain anonymous, sees the acceptance of the term as a double standard.
3.7. Local Acceptance
Tschida notes that locals often don’t find the word offensive, viewing it as synonymous with the sandwich. However, he acknowledges that “out east, I think it’s highly offensive.”
3.8. A Celebration of Italian Heritage
Despite the controversy, eating a Hot Dago can be seen as a celebration of Minnesota’s Italian immigrant story. The sandwich represents the blending of cultures and the evolution of culinary traditions.
4. The Flavorful Hmong Sausage
Why has Hmong sausage become a symbol of Minnesota’s cultural diversity? It represents the integration of Hmong traditions into the state’s culinary landscape.
4.1. A Point of Pride
The Twin Cities are home to one of the world’s largest urban Hmong populations. Chef Yia Vang, born in a Thai refugee camp before resettling in Wisconsin, chose Hmong sausage for this list because it represents the community’s culinary contributions.
4.2. More Than Just a Sausage
The Hmong sausage, flavored with coarse-ground pork and Krunchy Chili Oil made with Thai chilis, embodies the spirit of iconography. Vang believes that many cultures have their own iconic sausages, and the Hmong community has solidified its place in Minnesota with its unique recipe and flavor.
4.3. Union Hmong Kitchen
Served at Vang’s Minneapolis restaurant, Union Hmong Kitchen, the sausage is made using a recipe Vang learned from his father. Starting this summer, it will also be available at a Target Field stand during Twins games.
4.4. Scaling Up Production
Kramarczuk’s, a landmark sausage company in northeast Minneapolis, is helping Vang produce the sausage on a larger scale to bring the food and the Hmong story to more people.
5. The Extravagant Hot Beef Commercial
What makes the Hot Beef Commercial a true comfort food classic? Its simplicity and hearty ingredients make it a favorite across the Midwest.
5.1. An Open-Faced Delight
The Hot Beef Commercial is an open-faced sandwich consisting of roast beef and mashed potatoes served on a slice of bread and smothered in brown gravy. It’s a simple yet extravagant combination of easy-to-eat ingredients.
5.2. Regional Variations
Found throughout the Midwest, this sandwich is known as a “commercial” in Minnesota. The name is believed to come from “commercial” travelers who ate these calorie-rich meals during their downtime.
5.3. Where to Find It
Popular destinations for Hot Beef Commercials include Bump’s Family Restaurant in Glencoe, Keys Cafe at various Twin Cities locations, and Hi-Lo Diner in Minneapolis.
6. The Economical Iron Range Porketta
Why is porketta a staple of the Iron Range? It’s a flavorful and economical cut of meat brought to the region by Italian immigrants.
6.1. Italian Immigrant Influence
Italian immigrants of the Iron Range introduced porketta, an economical and flavorful cut of pork, to the region. Leo Fraboni of Fraboni’s is credited with popularizing it outside of Italian enclaves.
6.2. Not Quite Porchetta
While similar to Italy’s deboned, slow-roasted, and herbaceous porchetta, the Iron Range version includes a “k.” Seasoning is key, with herbs and spices worked deep into every nook and cranny. Boning the roast is essential, and the fat is never trimmed, according to B.J. Carpenter in “Come, You Taste: Family Recipes From the Iron Range.”
6.3. Key Ingredients
Essential ingredients include fennel, garlic, and parsley.
6.4. Where to Find It
Porketta can be found at Fraboni’s and Cobb Cook in Hibbing, Northern Waters Smokehaus and Old World Meats in Duluth, Ready Meats in Minneapolis, and other Minnesotan grocery stores.
7. The Versatile Jell-O Salad
What makes Jell-O salad such a unique part of Minnesota’s culinary identity? It’s a versatile dish that reflects the state’s love for potlucks and community gatherings.
7.1. A Midwestern Staple
Jell-O salad is a dessert that can be whatever Midwesterners want it to be. It can resemble ambrosia, a whipped-dairy treat of the South, but with Jell-O as the star.
7.2. Endless Possibilities
Marshmallows, fruits, pre-made treats, candies, and even savory ingredients like julienned carrots can be added to Jell-O salad. However, aspic is a less popular variation.
7.3. Minnesota’s Connection
The connection between Jell-O salad and Minnesota is unclear. Like lutefisk, it has been a favorite of gelatin-tolerant church gatherings, according to Johnson in “Land of 10,000 Plates.”
7.4. Potluck Perfection
Easy and cheap to make in large quantities, Jell-O salad is perfect for potlucks, even if it comes with a slight chemical burn.
8. The Innovative Juicy Lucy
Why is the Juicy Lucy such a beloved and contested burger? It’s a testament to Minnesota’s culinary innovation and the ongoing debate over who invented it first.
8.1. A Cheese-Filled Sensation
The Juicy Lucy is a burger with a molten cheese core that bursts out when you bite into it. This inverted cheeseburger effect has even inspired chefs in New York.
8.2. A Point of Contention
Two Minneapolis taverns, the 5-8 Club and Matt’s Bar, both claim to be the originators of the Juicy Lucy.
8.3. The 5-8 Club’s Story
The 5-8 Club opened as a speakeasy in 1928. According to Jill Skogheim, president of Food Services Inc., the burger originated from a customer request. The 5-8 Lucy has evolved to include variations like the Montana Jack (stuffed with blue cheese) and the Buffalo Chicken Juicy (a blend of ground chicken and pepper jack).
8.4. Matt’s Bar’s Claim
Matt’s Bar was established in 1954 by Matt and Donna Bristol. General manager Amy Feriancek says that Matt and a regular customer created the “Jucy” Lucy by sealing a slice of American cheese between two burger patties. They punctured a hole after the second flip to release pressure and prevent an explosion. The misspelling of “Jucy” on the menu stuck.
8.5. Respectful Rivalry
Despite the rivalry, both establishments have positive things to say about each other. Skogheim notes that the Matt’s Bar burger is smaller, while the 5-8 Club’s version is a half-pound. Feriancek acknowledges that the 5-8 Club’s burger is thicker with thicker cheese, but still a very good stuffed burger.
9. The Unique Ke’Ke
What makes Ke’Ke a Minneapolis original? It’s a dish born from the needs of Somali cab drivers, combining East African flavors with American convenience.
9.1. Origins in the Somali Community
Ke’Ke originated in Minneapolis around 1997, created by Somali Minnesotans who were adapting to their new home. Somali cab drivers needed quick and portable lunches, and traditional chapati wasn’t ideal for that purpose.
9.2. The Birth of Ke’Ke
Jamal Hashi, whose parents opened Safari Restaurant in 1995, recalls how the dish came to be. The restaurant, located off Nicollet Avenue near hotels where cabs congregated, initially called the dish Kati Kati, meaning “cut” in reference to cutting up chapati. The name was shortened to Ke’Ke.
9.3. Popularity Among Cabbies
Ke’Ke became popular among cab drivers because it was easy, fast, and could be eaten on the go with a fork. It later gained popularity among young people.
9.4. Safari Restaurant’s Menu
In 2000, Ke’Ke appeared on Safari’s menu for $5, attracting nearby students. Today, East African restaurants across the Twin Cities serve Ke’Ke, and the dish has even spread to Somalia and other countries.
9.5. Mama Wiilo
Hashi recommends Mama Wiilo as the most authentic place to try Ke’Ke in Minneapolis, noting that they still use the original spices. It’s often paired with a banana, a perfect starchy accompaniment in Somali cuisine. Wiilo Restaurant & Bakery is located in the Karmel Mall in the Whittier neighborhood.
10. The Communal Lefse
Why is lefse considered a Minnesota classic? It’s a Norwegian flatbread that has become a symbol of the state’s Scandinavian heritage.
10.1. A Norwegian Tradition
Lefse was traditionally a communal affair, with Norwegian women making large quantities of these flatbreads over several days, according to food and culture writer Bob Brooke.
10.2. A Flatbread Staple
Lefse is a flatbread, similar to tortillas in Mexico and injera in Ethiopia. Scandinavian immigrants made lefse a common citation for Minnesota.
10.3. Holiday Classic
Today, lefse is more of a holiday classic than an everyday staple, according to Johnson. It represents the food that immigrants brought with them over 120 years ago.
10.4. Iconic Status
Lefse’s iconic status in Minnesota is similar to its status in Nordic lands. It highlights how immigrant food becomes Minnesotan food.
11. The Polarizing Lutefisk
What makes lutefisk such a controversial dish? Its unique preparation and strong flavor make it a love-it-or-hate-it food.
11.1. A Scandinavian Delicacy
Lutefisk is rehydrated whitefish, typically dried and leathery cod soaked in a lye bath until it becomes gelatinous. Haters often describe it as aquatic sludge that only Gollum would crave.
11.2. Origin Myths
There are various origin myths surrounding lutefisk, including stories of fishermen’s bounty catching fire and soaking in an ashy puddle, or a poisoning attempt gone awry.
11.3. Food Preservation
Archeologist Terje Birkedal suggests that lutefisk emerged as a method of food preservation through dehydration. The lye would have essentially pre-digested the fish, breaking apart the proteins and making the nutrients easier to absorb.
11.4. Symbol of Heritage
Eating lutefisk became a way to signal pride in Scandinavian American heritage, despite its off-putting smell and taste.
11.5. A Disappearing Tradition
While Scandinavians don’t typically eat lutefisk anymore, it remains a celebrated dish among American descendants. Johnson, a Minnesota native, is a strong advocate for lutefisk.
11.6. Community and Nostalgia
Johnson associates lutefisk with a sense of community and nostalgia, particularly at churches and community centers. The American Swedish Institute also hosts an annual lutefisk event.
11.7. The Key to Good Lutefisk
According to Johnson, good lutefisk should be mild and flaky, like walleye fresh out of a lake. Bad lutefisk is gelatinous and goopy. She recommends following Beatrice Ojakangas’s recipe, pressing extra water out of the lutefisk with a paper towel, and cooking with allspice and mustard. She also suggests adding plenty of butter or cream sauce.
12. The Prized Walleye
Why is walleye the state fish of Minnesota? It’s a beloved fish that represents the state’s natural beauty and outdoor lifestyle.
12.1. A Native Species
Walleye is a sleek, camouflaged survivor found in North America’s lakes, including Minnesota’s. It’s the state fish and highly sought after, according to the Department of Natural Resources.
12.2. Indigenous Fishing Practices
Indigenous peoples traditionally caught walleye using barbed spears, woven grass nets, and elaborate traps.
12.3. Culinary Uses
Walleye has a flaky texture and a subtly sweet flavor. It can be breadcrumbed, baked, broiled, deep-fried, or used in chowders.
12.4. Overfishing Concerns
However, walleye has been overfished. The DNR attributes this to “ever-increasing walleye mania and the lure of tourism bucks.” Stocking lakes with walleye has not proven effective, with only 5% of caught walleye coming from hatcheries.
12.5. Sustainability Efforts
The DNR recommends regulations against water pollution, checks on agricultural run-off, and size limits on walleye fishing to promote sustainability.
12.6. Mille Lacs Lake
Despite concerns, the DNR has opened walleye fishing on Mille Lacs Lake all summer this year due to population growth.
13. The Sacred Wild Rice
What makes wild rice so significant to Minnesota? It’s the only cereal native to North America with well-known food uses, and it holds deep cultural importance for Indigenous communities.
13.1. A Native Grain
Wild rice is actually the kernel of a wild grass, a product of a good spring thaw. According to “Wild Rice and the Ojibway People,” it’s the only cereal native to North America with well-known food uses.
13.2. Indigenous History
Wild rice has a profound Indigenous history, and Minnesota has been criticized for appropriating it as the state grain, according to Thomas Vennum. It’s a sensitive and significant food, important for ceremonies and sustenance.
13.3. Sean Sherman’s Owamni
Chef Sean Sherman (Oglala Lakota) has made Indigenous cooking a celebrated dining experience in Minneapolis at Owamni. The restaurant features bison, corn, and other purely Native foods and was named the country’s best new restaurant by the James Beard Foundation.
13.4. The Anishinaabe Story
Sherman relays an Anishinaabe story about migrating to find where the food grows on the water, highlighting the importance of wild rice.
13.5. The Wild Rice Bowl
Owamni’s wild rice bowl is a seasonal dish centered on wild rice that may include cedar-braised bison, vegetables, dried berries, seeds, fresh greens, and berry sauce. It’s also slated for the Indigenous Food Lab, a Native-focused kitchen and training center.
13.6. Community Support
During the pandemic, the Indigenous Food Lab moved into Midtown Global Market and made wild rice bowls for hundreds of unhoused people and tribal communities.
13.7. A Cultural Staple
Sherman notes that wild rice points to the Indigenous cultures of Minnesota, which were the first cultures in the region. It showcases foods that are still highly favored by Indigenous communities today.
14. Honorable Mentions
Beyond the iconic dishes, Minnesota’s culinary scene includes several other notable foods.
14.1. Basil Wings
Chef Ann Ahmed’s basil chicken wings have been a staple at all of her Twin Cities restaurants, including Lat14, Khâluna, and the recently closed Lemon Grass. They are also set to appear at her new restaurant, Gai Noi, in Minneapolis’ Loring Park neighborhood.
14.2. Bootleg Cocktail
This locally derived cocktail contains vodka, citrus, and fresh mint. It’s believed to have originated in country clubs during Prohibition.
14.3. Booyah
This hearty soup, stocked with beef, chicken, cabbage, celery, onions, oxtails, soup bones, and oyster crackers, is a tailgate favorite. While Wisconsin may have a stronger claim to it, booyah is enjoyed by Minnesotans as well.
14.4. Chapati Wraps
Developed at Afro Deli, the chapati wrap presents East Africa’s unleavened flatbread in a new way. It’s a twist on a burrito, with chapati thicker than a tortilla and Somali rice as the base.
14.5. Pasties
The pasty, a handheld meat pie, is associated with Michigan but has roots in Cornwall. Cornish immigrants brought pasties to the Iron Range, where they became a staple for laborers.
14.6. Barbecue
Minnesota isn’t known for barbecue, but that’s precisely why it should be. With no established traditions, chefs are free to experiment and innovate.
FAQ: Discovering Minnesota’s Culinary Landscape
Do you have more questions about Minnesota’s food scene? Here are some frequently asked questions to help you explore the state’s culinary delights.
1. What is Minnesota’s state food?
Minnesota does not have an official “state food,” but it does have a state grain (wild rice), a state fish (walleye), and a reputation for dishes like hotdish.
2. What are some unique Minnesota foods I should try?
Definitely try the Juicy Lucy, Hmong sausage, lefse, and wild rice dishes for a taste of Minnesota’s unique flavors.
3. Where can I find authentic Minnesota cuisine?
Look for local restaurants, diners, and community events that feature traditional Minnesota dishes.
4. Is Minnesota known for any specific types of cuisine?
Minnesota has strong Scandinavian and Midwestern influences, but it’s also home to diverse culinary traditions from various immigrant communities.
5. What is hotdish, and why is it so popular in Minnesota?
Hotdish is a casserole-like dish with meat, vegetables, starch, and canned soup, popular for its convenience, affordability, and comforting flavors.
6. What is a Juicy Lucy, and where can I find the best one?
A Juicy Lucy is a burger with molten cheese inside the patty. The 5-8 Club and Matt’s Bar in Minneapolis both claim to be the original.
7. What is lefse, and how is it traditionally served?
Lefse is a soft, Norwegian flatbread made from potatoes, flour, butter, and milk or cream. It’s often served with butter, sugar, or cinnamon.
8. What is lutefisk, and why do people eat it?
Lutefisk is dried whitefish soaked in lye, giving it a gelatinous texture. It’s a traditional Scandinavian dish eaten to celebrate cultural heritage.
9. Where does wild rice come from, and how is it used in Minnesota cuisine?
Wild rice is native to North America, particularly Minnesota. It’s used in pilafs, soups, and salads and is a staple in Indigenous cuisine.
10. Are there any food festivals in Minnesota that showcase local cuisine?
Yes, Minnesota has various food festivals throughout the year, celebrating local produce, cuisine, and cultural heritage. Check local event listings for details.
Minnesota’s culinary scene is a delightful blend of tradition and innovation, offering something for every palate. From the iconic hotdish to the controversial Hot Dago, each dish tells a story of the state’s rich history and diverse communities.
Ready to dive deeper into the world of Minnesota cuisine? Visit FOODS.EDU.VN for more in-depth articles, recipes, and culinary insights. Discover the hidden gems and iconic flavors that make Minnesota a food lover’s paradise.
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