Fried cheese curds, butter burgers, funeral potatoes, Snickers salad – nowhere does food quite like the American Midwest. Yet, while these comforting dishes may sometimes look or sound strange, they have legions of fans across the USA who rave about their unique flavor combinations and nostalgic appeal. Here, we reveal the incredible dishes that you’re unlikely to find outside of the Midwest. How many have you tried, or even heard of?

Click or scroll through our gallery to discover the Midwestern meals rarely found in the rest of America – counting down to the most unusual of all.

Our selections and ranking are based on each food’s popularity and reputation both in and outside of the Midwest, as well as on the opinions of our expert team. This list is unavoidably subjective.

While most other regional US pizza styles have found acceptance in the rest of the country, St. Louis–style pizza still seems to be a strictly Midwestern specialty. The city's signature pizza has a crust that's cracker-thin and crunchy, and the whole thing is cut into shareable squares. It also has to be topped with Provel cheese – a processed blend of Cheddar, Swiss, and provolone cheeses invented in St. Louis in 1947. To sample the original, head to Imo's Pizza, a local chain with around 100 locations across Missouri, Illinois, and Kansas.

Different from your typical Rice Krispie treats, Scotcheroos are next-level delicious – and yet, you're unlikely to find them outside of Iowa. Although their recipe originally featured on Rice Krispies boxes in the 1960s, the Hawkeye State claims the no-bake bites as its own. To make them, Rice Krispies are combined with corn syrup, peanut butter, and sugar, then spread across a tray and finished with a topping of melted chocolate and butterscotch chips. Iowans make these at home and enjoy them at local bake sales.

Funeral potatoes, party potatoes, church potatoes, Texas potatoes – whatever you like to call it, this dish is a comforting crowd-pleaser worthy of wider attention. The casserole-style creation was born in Utah, and its unusual name derives from the fact that it was traditionally made by Mormon women to serve to grieving families after a funeral. However, the concept soon spread to other parts of the country as people realized the dish was a great way to show care for the recently bereaved. In the Midwest, this combo of cubed potatoes, cheese, onions, cream, butter, and crushed cornflakes is a must-have at any family gathering.

Milwaukee, Wisconsin claims to be the 'Custard Capital of the World' – yet frozen custard was invented in Coney Island, New York. Still, Milwaukee is the frozen treat's spiritual home and the place most closely associated with the ice cream–like delicacy. In fact, many fans will tell you that it's even tastier than ice cream (if such a thing is possible), with a richer consistency that's achieved by adding extra egg yolks to the mix.

A hearty stew packed with meat and veggies, booyah is believed to have originated in Belgium – but it’s become a Midwestern favorite over the years. Recipes vary from household to household; however, the dish is typically made by cooking down chicken, beef, pork, and vegetables (think corn, green beans, carrots, and potatoes) with meat bones and fatty juices. What sets this meal apart from other stews is that it traditionally takes two days to cook, as it’s slowly simmered on the stove. It’s not as popular as it once was, but you might still find it served at big events and celebrations.

There's a lot to like about Chicago's chicken Vesuvio. Found in many of the city's Italian American restaurants, the dish normally includes chicken (on the bone) and potatoes in a sauce of olive oil, white wine, garlic, and oregano – and it comes served with green peas. Its name refers to Mount Vesuvius near Naples, Italy, but it could also come from a 1930s Chicago restaurant called Vesuvio, which possibly brought the dish to wider attention. Whatever the case, it's one to try if you're ever in the Windy City.

A shredded chicken sandwich might not sound that out of the ordinary. However, in Ohio, this unassuming meal is made a little differently. The meat is braised in a can of cream of chicken soup, and it's finished with poultry seasoning and crumbled potato chips or Ritz crackers. This rich mixture is then scooped into a soft bun – and that's it! It’s creamy, salty, and surprisingly tasty. This dish is believed to have been invented at Woody’s Root Beer Stand in Canton in 1979, but it's now served up at potlucks across the state.

In 1896, Teresa Marzetti opened an Italian restaurant in Columbus, Ohio and, at some point, named a casserole dish after her brother-in-law, Johnny. The Johnny Marzetti became a staple of Midwestern cooking in the 1920s, and it's easy to see why. It's a tasty mix of minced beef, cheese, tomato sauce, and pasta noodles that's kind of like an easy, all-in-one pasta Bolognese. Whoever the real Johnny Marzetti was should certainly be proud of his namesake dish.

If you grew up in the Midwest, you’ll likely remember potluck tables lined with giant cafeteria-style trays and dessert bowls full of dirt cake. A messy yet delicious dish, this unappealingly named dessert layers chocolate pudding, whipped cream, crushed cookies (usually Oreos), and gummy worm candies. It remains a nostalgic favorite for those who remember eating it when they were kids.

Gooey butter cake is basically a cross between a sponge cake and a brownie, and it was invented in Missouri in the 1930s. A baker in St. Louis was apparently trying to make a sponge cake but messed up the quantities of ingredients he needed. Instead of throwing the resulting cake away (this was the Great Depression, after all), he sold it to delighted customers, who demanded he make more of it. It's easy to make at home – all you need is flour, butter, sugar, and eggs – but the real deal is still sold in St. Louis.

A runza is a uniquely Midwestern take on a sandwich, featuring seasoned minced beef, cabbage, and onions, all stuffed inside a freshly baked bread pocket. The origins of the dish aren't entirely clear, but it was embraced so much in Nebraska that the first Runza restaurant popped up in Lincoln in 1949. That one restaurant spawned a chain that's still going strong today, with 90 Runza locations dotted around the Midwest – so you know where to go if you want a taste.

Is there a difference between a runza and a bierock? Only one, as far as objective observers can tell: the shape. A traditional bierock is round, while a runza is rectangular – though both are bread pockets stuffed full of minced beef, cabbage, and onions. The bierock is most closely associated with Kansas because the recipe was likely brought to the Great Plains by German Russian Mennonites in the late 19th century. The hearty handful is the perfect meal on the go, available from bakeries, cafés, and restaurants across the state.

Deliciously sweet and salty, chippers are potato chips dipped in chocolate. They were invented in Dubuque, Iowa in 1885 by William Widman – and in the 1940s, his family opened a shop in Grand Forks, North Dakota, selling chippers to the public. While they might not be for everyone, North Dakotans eat them with gusto, and they’re considered a state specialty. Eager testers are still able to sample the original recipe at Carol Widman’s Candy Company in Fargo.

Most people know the delicious taste of peanut butter and chocolate thanks to Reese's Pieces, but only Ohioans get to enjoy buckeyes. These candies are essentially rounds of sweetened peanut butter, dipped and half covered in chocolate to resemble the nut of Ohio's famous buckeye tree. They're a staple snack at college football games throughout the state. Gail Tabor invented the tasty treats in 1964, and the good people of Ohio are surely grateful.

Has there ever been a food name less appetizing than a loose meat sandwich? Happily, though, this old-school fast food dish (also known as a tavern sandwich or Maid-Rite) is much more delicious than it sounds. The recipe – spiced and sautéed beef mince and onions served in a sliced bun with mustard and pickles – sprung up in Sioux City, Iowa in 1924, courtesy of bar owner David Heglin. However, the dish was brought into the mainstream in 1926 thanks to the Maid-Rite restaurant chain, which now has 20 locations across the Midwest.

You'll find sugar pie in many parts of the US, Europe, and Canada – but sugar cream pie is a variation known mostly in Indiana. The recipe was brought to the Hoosier State by North Carolina Quakers in the early 19th century and features a pastry base filled with a batter of sugar, maple syrup, butter, and lots of cream. The delicious treat is a favorite come Thanksgiving, with many considering it Indiana's unofficial state pie.

Pizza purists, look away now. This Iowa staple, which sees a pizza crust piled with tomato sauce, refried beans, cheese, ground beef, sausage, tomatoes, lettuce, and crumbled taco chips, may sound a little unusual – but we promise it’s incredibly delicious. Joe Whitty, founder of Happy Joe’s pizzeria, came up with this tasty creation in the 1970s, and it became an instant hit. You can still try it today at one of the chain’s many US locations.

When is a sandwich not a sandwich? When it's a horseshoe sandwich! OK, this specialty from Springfield, Illinois does technically feature two slices of Texas toast, but the bread is completely overloaded with burger patties, ham, French fries, and cheese sauce to make a truly belly-busting feast. It was invented in the late 1920s at the Leland Hotel in Springfield by chef Joe Schweska – and its name derives from the shape of the cut of ham used in the original recipe, while the French fries represent the nails of the shoe. These days, restaurants in the area offer just about any variation on the dish you can think of.

The idea of eating a bowl of chili with a cinnamon roll is as strange to some people as putting pineapple on pizza. But for Midwesterners who grew up with the unlikely combination, it's a nostalgic meal representing the best of both worlds – sweet and savory. Nobody knows for sure who first thought of putting these dishes together, but many people remember enjoying the combo for school lunches in the 1940s through to the 1970s. Don't knock it until you've tried it!

You'd be forgiven for thinking the St. Paul sandwich hails from St. Paul, Minnesota – but you'd be wrong. The sandwich was actually born in St. Louis, Missouri and is traditionally found in the city's Chinese restaurants. What sets this unusual sandwich apart from the crowd is the crispy egg foo young patty that's stuffed inside, usually with tomatoes, pickles, mayo, and lettuce. Best consumed hot from the fryer, locals recommend eating this unique dish the moment it's served.

Nebraska does grilled cheese sandwiches a little differently. To make a Cheese Frenchee or Cheese Frenchie, a grilled cheese is prepared as usual, then battered, coated in crushed cornflakes, and deep fried until golden brown and crispy. This indulgent dish was invented at King’s Food Host in Lincoln in the 1950s, and it's gone on to become a fast food favorite enjoyed at eateries across the state. 

In 1920s Chicago, hoteliers Henri, Pierre, and Charles DeJonghe owned a hotel, with chef Emil Zehr working in the kitchen. One of them (or perhaps a combination of them) was responsible for shrimp DeJonghe, a tasty casserole that's loved throughout Chicago to this day. It's a simple dish that's made by layering whole, peeled shrimp with herby garlic breadcrumbs, then baking until hot and delicious. It's amazing as a dinner party appetizer or entrée.

One of the more recent inventions on our list, the jibarito is a Puerto Rican–inspired sandwich from Chicago. Invented or popularized by Juan Figueroa from Chicago's Borinquen Restaurant in 1996, it swaps out bread for fried plantain to build a sandwich unlike any other. The classic filling is steak, cheese, garlic mayo, and salad, and people say the best place to try one is at Papa's Cache Sabroso. The joint also makes chicken, pork, and vegetarian variations.

Kitchens in Minnesota and North Dakota have been serving hotdish since the 1930s. The first recipes for this comforting casserole involved meat, veggies, and canned soup topped with potatoes or pasta noodles, but the 1950s brought a food innovation that changed the hotdish forever: tater tots. Now, cooks everywhere are just as likely to top their hotdishes with tater tots for another layer of crunch and texture. It's a warming meal that's ideal for feeding large families or party guests.

The olive burger has a slightly misleading name, but this briny combination of a beef patty topped with Swiss cheese, chopped green olives, and mayo is still an acquired taste. It arrived on the scene in Flint, Michigan in 1923 at the Kewpee Hotel Hamburg, a restaurant that also spawned one of America's first fast food chains: Kewpee. Locals say the best place to try an olive burger is Weston's Kewpee Sandwich Shoppe in Lansing – the recipe for its olive mayo sauce has been a secret since 1925.

Every state has its own take on the classic burger, and the butter burger is Wisconsin's claim to fame. Traditionally made by frying a beef patty in spoonfuls of butter, this indulgent fast food should be dripping in melted butter when it gets slapped down in front of you. Midwestern fast food chain Culver's serves a slightly lighter version; its burger bun is simply buttered before the beef patty is placed inside. Either way, it's delicious and deserves a rollout across the country – if not the world.

No visit to Cincinnati, Ohio is complete without sampling the city’s specialty dish: Cincinnati chili. This mighty creation sees a meat sauce topped with a generous helping of shredded Cheddar – and, unusually, you'll often find it served over a portion of spaghetti. The sauce itself is different, too, spiced with cinnamon, allspice, nutmeg, clove, and chili powder. Greek Macedonian immigrants Tom and John Kiradjieff began serving the dish at their food stand Empress Chili in 1922, but nowadays you’ll find it in lots of restaurants across Cincinnati.

City chicken isn't an exclusively Midwestern dish, but it does have a long history among the city workers of Cincinnati, as well as other traditional meat-packing cities, such as Cleveland, Pittsburgh, and Louisville. The most confusing part of city chicken to people who've never heard of it is that it involves no chicken whatsoever. Usually, cubes of pork (or occasionally veal) are skewered on a stick, then fried or baked to make this super snack. Why? Well, in the 1900s, pork was much cheaper than chicken in the major cities, and people made do with what they had.

Many agree that Christmas in Wisconsin isn't the same without a kringle to decorate the table. After all, the dish is the Badger State's official pastry, delighting Wisconsinites since the 19th century. The Wisconsin kringle is different from other varieties of kringle in that it's oval-shaped and topped with white icing, fruits, and nuts. However, the main attraction is those extravagant layers of buttery, flaky pastry.

Ham balls are tricky to make outside of Iowa, because not many other places sell the specific packs of minced pork and ham necessary to create the unique dish. The balls themselves are kind of like Midwestern meatballs, made with minced pork, minced ham, and blitzed-up Graham crackers. They're normally coated in a sweet, sticky tomato and brown sugar glaze and baked in the oven until bubbling. Ham balls make a great choice for family mealtimes and potluck dinners.

Persimmon pudding is found on tables throughout Indiana come Thanksgiving. Many families have recipes for this dense dessert that have been passed down through generations and are still going strong today. It's such a big deal that every year the state hosts the Mitchell Persimmon Festival for hordes of pudding enthusiasts. The key to getting the perfect flavor profile is only using perfectly ripe local persimmons and not overbaking the cake.

Wisconsinites love their comfort food, and few dishes are as warming as this unusual-sounding soup. Usually made with sharp and tangy Cheddar cheese, pilsner-style beer, Worcestershire sauce, and mustard, it's a rich dish with an earthy, creamy taste. The soup is perfectly placed in Wisconsin, as the Badger State has a storied tradition of cheese and beer production, dating back to the 19th century.

Jell-O salads had a moment in the 1950s, when homes throughout America proudly presented these desserts in all shapes and sizes. They were a particularly important status symbol in the Midwest, which received electricity and refrigeration much later than other areas of the United States. Things have moved on now, of course, but Jell-O salads still have a nostalgic charm. Made using flavored gelatine, these ‘salads’ traditionally include add-ins such as fruits, vegetables, nuts, cottage cheese, and marshmallows.

Puppy chow might sound and look like dog food, but this Midwest candy is definitely not for your pets. The snack is typically made by mixing melted butter, chocolate, peanut butter, and sugar with the breakfast cereal Chex, although there are plenty of opportunities for customization. It's the kind of addictive candy you'd happily eat by the handful or dish out on Halloween.

Order breakfast in southwest Ohio, and there's a chance it'll come with a side of goetta (pronounced ‘get-ah’), a sausage patty that's a cross between North Carolina’s livermush and Pennsylvania’s scrapple. It's a meaty mix of pork, beef, oats, and spices, formed into a loaf, sliced, and fried until crispy – and it usually comes served with eggs. That is, unless you're eating it in Cincinnati, where you can find it on pizza, in nachos, and even in GLT (goetta, lettuce, and tomato) sandwiches.

Sauerkraut balls are a must-have snack if you're attending a state fair in Indiana or enjoying the Indy 500 race. These deep-fried dough balls are loaded with pork sausage, cream cheese, mustard, and fermented cabbage for a salty, tangy, creamy, and crispy bite. But even if state fairs and automobile events aren't your thing, these can still be devoured at home as amazing snacks or perfect party food.

Ask a North Dakotan for the recipe for knoephla (pronounced 'nef-la') soup, and they'll more than likely tell you how their grandmother used to make it. That's how most of the locals like the dish still – the soup is loved just as much for its flavor as for its nostalgic memories. In its simplest form, the famously thick soup is a combination of cream and freshly made dumplings, getting much of its flavor from a good chicken stock base. Keep it simple, and let it warm your heart on a cold night.

Chislic is rarely found on menus outside of South Dakota. It's served at many bars and restaurants throughout the state, with most versions involving deep-fried cubes of meat (beef, venison, mutton, or lamb) seasoned with garlic salt and served with toothpicks. Depending on where you are, it might be battered or lightly breaded – and it might come with crackers or ranch dressing.

Cities from Boston to Chicago have their own versions of a roast beef sandwich, but North Dakota’s is probably the least known outside of the region – not to mention the messiest. To make it, wheat bread or Texas toast is filled with tender roast beef, then topped with a scoop of mashed potatoes. The whole caboodle is then flooded with thick brown gravy for a delightfully comforting meal. The dish is common at diners and truck stops all over the region, including small North Dakota chain Kroll's Diner.

It's debatable whether you can still call a dish a salad when the main ingredient is a Snickers bar – but all the rules are out the window with this Midwest classic. This sickly-sweet dish is made up of chopped Snickers bars, creamy Cool Whip, chunks of Granny Smith apple and, sometimes, vanilla pudding. It's a particularly popular side dish in Fargo, North Dakota and Moorhead, Minnesota, but we can't see this one going viral anytime soon.

Just the name of the cannibal sandwich is enough to put most people off, yet there are plenty of Midwesterners who swear by the taste of this unusual dish – which, happily, isn’t quite as sinister as its name suggests. A historic Milwaukee, Wisconsin staple that’s traditionally enjoyed at Christmas, it consists of super-fresh, raw ground beef, thickly spread on slices of rye bread and topped with chopped onion, salt, and pepper. It's been popular in Wisconsin’s German communities since the 1800s and is very similar to a German delicacy called mett or hackepeter. It's not for everybody, but it certainly has its fans.

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Last updated by Lottie Woodrow.