What Is Minnesota Famous For Food? A Culinary Journey

Minnesota is renowned for its unique and comforting cuisine, blending Scandinavian influences with hearty Midwestern fare. This article, brought to you by FOODS.EDU.VN, explores the iconic dishes and culinary traditions that define Minnesota’s food scene, from the famous Juicy Lucy burger to the humble hotdish. Delve into the delightful world of Minnesota food, discovering its distinct flavors and rich history.

1. Bundt Cake: A Minnesotan Baking Icon

The Bundt cake, with its distinctive ring shape, is a testament to Minnesota’s ingenuity and baking prowess. In 1950, the Hadassah club, a Jewish volunteer group from Minneapolis, sought a modern version of the European “kugelhupf.” They approached H. David Dahlquist, owner of Nordic Ware, a local company specializing in Scandinavian cooking equipment, to create an aluminum pan in the traditional cast-iron shape. This marked the beginning of the Bundt cake phenomenon, as detailed in “The American Century Cookbook: The Most Popular Recipes of the 20th Century.”

The Bundt cake’s popularity exploded after Pillsbury’s 1966 Bake-Off Contest, where a nutty variation called the Tunnel of Fudge made it to the finals. While the Bundt pan itself is a product, its use instantly lends a Minneapolitan touch to any dessert. Its intricate design and the versatility it offers in baking make it a beloved item in kitchens across the state and beyond.

2. Hotdish: Minnesota’s Comfort Food Champion

Hotdish, a layered casserole of meat, vegetables, starch, and creamy soup, is the epitome of Midwestern comfort food. Minnesota proudly lays claim to its origins, with the term “hotdish” first appearing in the 1930 “Grace Lutheran Ladies Aid Cookbook,” as reported by Food & Wine and Pastor John Odegard of Grace Lutheran Church in Mankato. While similar to casseroles found elsewhere, Minnesotans are particularly fond of their hotdish, viewing it as a humble yet heartwarming creation.

According to Patrice Johnson, author and Nordic food expert, hotdish gained popularity in the 1950s due to the rise of canned soup and convenience foods. It was an affordable and easy way to feed many people, especially during the cold Minnesota winters. Hotdish typically includes a protein, a starch, vegetables, and a binder like canned cream-of-something soup. A popular variation features tater tots topping a mixture of beef and vegetables.

Johnson highlights hotdish’s ability to embrace all aspects of being Minnesotan, regardless of background. In a hotdish competition in D.C., Minnesota lawmakers showcased their creativity with variations like an eggroll-inspired version by Betty McCollum, which won first place. Chef Molly Yeh of the Food Network has her own take: a beef tater-tot hotdish with bechamel and beer for acidity. Yeh emphasizes restraint as the key to a successful hotdish, noting the fun in the creative names like Chinese Hotdish or Busy Day Hotdish.

3. Hot Dago: A Controversial Yet Iconic Sandwich

The Hot Dago, a pork sausage patty smashed between bread slices, smothered in red sauce, and blanketed with cheese, is a sandwich best eaten with a fork and knife. This saucy creation has obscure origins, with Jason Tschida, co-owner of DeGidio’s in St. Paul, noting its presence since the 1930s. DeGidio’s, a historic Italian restaurant in St. Paul’s “Little Italy,” has made the Hot Dago one of its top-selling items.

The sandwich’s name, however, is a point of contention, as it uses a slur for Italian Americans. While some believe the name was an attempt to reclaim the term, others find it offensive. Despite the controversy, the Hot Dago remains a local favorite, celebrated as part of Minnesota’s Italian immigrant history. Variations exist throughout the Twin Cities, with Cossetta in St. Paul offering its own version, the Cossetta Sandwich.

4. Hmong Sausage: A Symbol of Cultural Pride

The Hmong sausage, a flavorful blend of coarse-ground pork and Krunchy Chili Oil, represents the significant Hmong population in the Twin Cities. Chef Yia Vang, born in a Thai refugee camp and raised in Wisconsin, chose this sausage as an iconic Minnesota food, highlighting its cultural significance. “So many cultures have their own way of making an iconic sausage,” Vang says, “and over the last 48 years, we as a people have finally solidified our space here in Minnesota with our own recipe and flavor for our sausage.”

Served at Vang’s restaurant, Union Hmong Kitchen, the sausage is based on an old family recipe. It’s also available at Target Field during Twins games, and Kramarczuk’s, a landmark sausage company in Minneapolis, helps Vang produce it on a larger scale. The Hmong sausage is more than just a food item; it’s a symbol of the Hmong community’s integration and contribution to Minnesota’s culinary landscape.

5. Hot Beef Commercial: An Open-Faced Delight

The Hot Beef Commercial is an open-faced sandwich featuring roast beef and mashed potatoes on a slice of bread, generously drenched in brown gravy. This hearty meal is found throughout the Midwest, known as a “commercial” in Minnesota. It is believed that business travelers, or “commercial” travelers, enjoyed these calorie-rich dishes during their downtime. Popular destinations for this gravy-laden delight include Bump’s Family Restaurant in Glencoe, Keys Cafe in various Twin Cities locations, and Hi-Lo Diner in Minneapolis. The Hot Beef Commercial is a testament to the region’s love for simple, filling, and satisfying comfort food.

6. Iron Range Porketta: A Taste of Italian Heritage

The Iron Range Porketta is an economical and flavorful cut of pork, popularized by Italian immigrants in the Iron Range. Leo Fraboni of Fraboni’s is credited with bringing it to a wider audience. Unlike the Italian “porchetta,” the Iron Range version includes a “k.” B.J. Carpenter, in “Come, You Taste: Family Recipes From the Iron Range,” emphasizes the importance of proper seasoning, ensuring herbs and spices penetrate every nook and cranny of the boneless roast, without trimming any of the fat. Key ingredients include fennel, garlic, and parsley. You can find porketta at Fraboni’s and Cobb Cook in Hibbing, Northern Waters Smokehaus and Old World Meats in Duluth, Ready Meats in Minneapolis, and various other Minnesotan grocery stores.

7. Jell-O Salad: A Wobbly Midwestern Tradition

Jell-O salad, a jiggly, colorful concoction, is a staple of Midwestern cuisine, often found at potlucks and gatherings. This dessert-like “salad” features Jell-O (or instant pudding) with ingredients like marshmallows, fruits, candies, or even savory items like carrots. While its origins are unclear, Jell-O salad is inseparable from Minnesota’s culinary identity. Patrice Johnson notes its popularity among church gatherings due to its ease and affordability, making it a potluck favorite, despite its slight chemical tang.

The versatility of Jell-O salad is part of its charm, adapting to various flavors and ingredients. Whether it’s a creamy, whipped version or a clear, fruit-filled mold, Jell-O salad represents the region’s playful and adaptable approach to food.

8. Juicy (“Jucy”) Lucy: Minnesota’s Cheesy Masterpiece

The Juicy Lucy, a burger with molten cheese inside the patty, is a culinary innovation that has garnered national attention. Two Minneapolis taverns, the 5-8 Club and Matt’s Bar, both claim to be the “original” home of this cheesy delight. At the 5-8 Club, the burger started as a customer request in 1928. Today, their Lucy has variations like the Montana Jack (stuffed with blue cheese) and the Buffalo Chicken Juicy.

Matt’s Bar, established in 1954 by Matt and Donna Bristol, claims their “Jucy” Lucy was created by Matt and a regular customer. They seal a slice of American cheese between two burger patties and puncture a hole to release pressure and prevent explosions. The misspelling of “Jucy” on the menu added to its unique charm.

Despite the supposed rivalry, both establishments acknowledge each other’s contributions. Jill Skogheim of the 5-8 Club notes that their burger is larger, while Amy Feriancek of Matt’s Bar acknowledges that the 5-8 Club’s burger is thicker with more cheese. Regardless of which version you prefer, the Juicy Lucy is a must-try for any food enthusiast visiting Minnesota.

9. Ke’Ke: A Somali-Minnesotan Fusion

Ke’Ke, a dish featuring chapati flatbread cut into strips and tossed in a stew, originated in Minneapolis’ Somali community. In 1997, Somali Minnesotan cab drivers sought quick and portable lunches, leading to the creation of this innovative dish. Jamal Hashi, whose parents owned Safari Restaurant, recalls that the dish was initially called Kati Kati, meaning “cut,” referring to the cut-up chapati.

Ke’Ke became popular among cab drivers and later with young people, appearing on Safari’s menu in 2000. Today, East African restaurants across the Twin Cities serve Ke’Ke, and it has even spread to Somalia and other countries. Hashi recommends Mama Wiilo for an authentic Ke’Ke experience, paired with a banana, Somalia’s perfect starchy accompaniment. Ke’Ke is a delicious example of cultural fusion, blending Somali flavors with Minnesotan practicality.

10. Lefse: A Scandinavian Holiday Tradition

Lefse, a soft, thin flatbread made from potatoes, flour, butter, and milk or cream, is a traditional Scandinavian food often associated with Minnesota’s Norwegian heritage. Historically, Norwegian women would make large quantities of lefse, enough to last a year, cooking over several days. While more of a holiday classic than an everyday staple today, lefse remains an iconic symbol of Minnesota’s Scandinavian roots.

Patrice Johnson notes that the Scandinavian foods we associate with Minnesota are often trapped in the time capsule of what immigrants brought over 120 years ago. As Minnesota’s demographics continue to evolve, it will be fascinating to see what new dishes become considered “Minnesota food” in the future. Lefse is typically served with butter, sugar, and cinnamon, and it is a cherished part of many Minnesotan families’ holiday traditions.

11. Lutefisk: A Unique Acquired Taste

Lutefisk, a traditional Scandinavian dish made from dried whitefish (typically cod) soaked in lye, is a polarizing food with a strong cultural connection to Minnesota. The lye treatment gives the fish a gelatinous texture and a distinct odor, which some find off-putting. Despite its reputation, lutefisk is celebrated by many Minnesotans of Scandinavian descent, often served during the Christmas season.

Archeologist Terje Birkedal suggests that lutefisk originated as a method of food preservation, with the lye pre-digesting the fish proteins. While Scandinavians don’t commonly eat lutefisk today, it remains a symbol of Scandinavian American heritage. Patrice Johnson emphasizes that well-prepared lutefisk can be mild and flaky, similar to fresh walleye. She recommends Beatrice Ojakangas’s recipe, emphasizing the importance of pressing out extra water and using allspice and mustard. Lutefisk is often served with butter, cream sauce, potatoes, and lefse.

12. Walleye: Minnesota’s Prized Fish

Walleye, a freshwater fish found in North America’s lakes and rivers, is Minnesota’s state fish and a highly sought-after delicacy. With a flaky texture and subtly sweet flavor, walleye can be cooked in various ways: breaded, baked, broiled, deep-fried, or used in chowder. Indigenous peoples traditionally caught walleye using spears, nets, and traps.

However, walleye populations have been threatened by overfishing. The Department of Natural Resources (DNR) has implemented regulations to protect walleye, including size limits and restrictions on water pollution. Despite these challenges, the DNR has opened walleye fishing on Mille Lacs Lake all summer this year due to population growth, showcasing the state’s commitment to managing this valuable resource.

13. Wild Rice: A Native American Staple

Wild rice, the kernel of a wild grass, is the only cereal native to North America with well-known food uses. With a profound Indigenous history, wild rice is both a staple food and a ceremonial element for Native American tribes in Minnesota. Thomas Vennum, in “Wild Rice and the Ojibway People,” highlights the cultural significance of wild rice and Minnesota’s appropriation of it as the state grain.

Chef Sean Sherman (Oglala Lakota) has brought Indigenous cuisine to the forefront with his Minneapolis restaurant, Owamni. The restaurant’s menu features bison, corn, and other Native foods, and it was named the country’s best new restaurant by the James Beard Foundation. Sherman shares an Anishinaabe story about their migration to find where the food grows on the water, highlighting the importance of wild rice to Indigenous cultures.

Owamni’s wild rice bowl is a seasonal dish featuring cedar-braised bison, vegetables, dried berries, seeds, fresh greens, and berry sauce. During the pandemic, the Indigenous Food Lab, a Native-focused kitchen and training center co-founded by Sherman, made wild rice bowls for hundreds of unhoused people and tribal communities, demonstrating the power of food to connect and nourish.

Honorable Mentions: More Culinary Delights

Basil Wings

Chef Ann Ahmed’s basil chicken wings are a local favorite, served at all of her Twin Cities restaurants. These deceptively simple wings feature a secret dry rub with Thai basil and over 20 spices, creating a unique and unforgettable flavor. Ahmed’s basil wings are a testament to her culinary creativity and her ability to blend flavors from around the world.

Bootleg Cocktail

The Bootleg cocktail, a refreshing mix of vodka, citrus, and fresh mint, has Prohibition-era origins and is a popular choice in Minnesota. Lunds & Byerlys offers a simple recipe for this locally derived cocktail:

For the Bootleg mix:

• 5 cups water, divided
• 2 cups sugar
• 1 cup fresh lime juice (or bottled fresh lime juice)
• 20 fresh mint leaves

For each cocktail:

• 2 ounces Bootleg mix
• 2 ounces vodka
• 2 ounces club soda
• Mint sprigs and lime slices, for garnish

Directions:

1. Combine 2 cups of water and 2 cups of sugar in a small saucepan. Heat and stir until sugar dissolves to make a simple syrup. Remove from heat.
2. In a blender, add simple syrup, 3 cups of water, lime juice, and mint leaves. Blend until combined and mint leaves are broken down.
3. To serve, add 2 ounces Bootleg mix and 2 ounces vodka to a glass. Top with 2 ounces club soda. Garnish with a mint sprig and a slice of lime.

This cocktail is a perfect representation of Minnesota’s relaxed and inviting atmosphere.

Booyah

Booyah, a hearty stew with beef, chicken, cabbage, celery, onions, oxtails, soup bones, and oyster crackers, is a tailgate staple in the Midwest. While Wisconsin may have a stronger claim to its origins, booyah is enjoyed by Minnesotans as well, often simmered in large cauldrons to feed a crowd. This robust soup is a comforting and communal dish, perfect for chilly game days.

Chapati Wraps

The chapati wrap, developed at Afro Deli, presents East Africa’s unleavened flatbread in a new way. These wraps combine Somali rice with turmeric, cardamom, ginger, and cinnamon, creating a familiar-looking yet uniquely flavored dish. Afro Deli’s chapati wraps are a popular choice among students and a testament to the restaurant’s innovative approach to East African cuisine.

Pasties

Pasties, the national dish of Cornwall, are savory hand pies filled with meat and vegetables. Brought to the Iron Range by Cornish immigrants, pasties were a convenient and filling meal for miners. Stuffed with beef or pork, onions, carrots, rutabaga, and potatoes, pasties provided sustenance for a grueling workday. These hearty pies are a reminder of the region’s mining history and the cultural contributions of its immigrant communities.

Also: Barbecue?

While Minnesota isn’t known for barbecue, its lack of a rigid tradition allows for innovation and experimentation. Chefs are borrowing from different barbecue styles around the country and adding their own unique touches. Justin Sutherland highlights Boomin BBQ and Animales Barbeque Co. as examples of must-visit barbecue spots in the Twin Cities, praising their original creations and delicious smoked meats. Minnesota’s barbecue scene is still evolving, but its freedom from expectation may result in a distinctly Minnesotan take on this classic cuisine.

FAQ: Minnesota’s Food Scene

1. What is Minnesota’s most iconic food? The Juicy Lucy burger, with its molten cheese core, is arguably Minnesota’s most iconic food, drawing national attention and inspiring countless variations.

2. What is hotdish? Hotdish is a layered casserole dish.

3. Is lutefisk a popular food in Minnesota? Lutefisk is a polarizing food, but it’s very popular with Scandinavian-American in Minnesota.

4. Is walleye safe to eat? Yes.

5. What is wild rice, and why is it important to Minnesota? Wild rice is both a staple food and a ceremonial element for Native American tribes in Minnesota.

6. Are there any unique sandwiches that I should try in Minnesota? Yes!

7. What kind of desserts are popular in Minnesota? Jell-O salad is a creative concoction, and you should definitely try it!

8. What is the best time of year to experience Minnesota’s food scene? The best time of year to experience Minnesota’s food scene is during the summer and fall.

9. Are there any food festivals in Minnesota that I should attend? The Minnesota State Fair is a food paradise.

10. Is there any Minnesotan cuisine that I should try? You should try walleye!

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