As one of Minnesota's native crops, it makes sense that wild rice has become a staple of our state's cuisine. By far the most popular way to prepare the grain is by adding vegetables, stock — and maybe chicken — to create the creamiest soup you can eat on a chilly winter day.
Anyone who's ever been to a potluck in Minnesota knows the joy of the dessert bar. These sweet treats come in endless varieties, making them one of the most versatile desserts you can make. The mouthwatering deliciousness of a cheese-filled burger cannot be overstated. Whether you're a believer that Matt's Bar or the Club invented this Minnesota classic, it doesn't matter.
These burgers are always good, and they'll forever be staples of Minnesota cuisine. With its strong Scandinavian heritage, it is no wonder that lefse is a Minnesota classic.
Many families eat this dish as a tradition during the holiday season, but lefse is good all year. Because it's always a good time to celebrate the tasty treats that many Minnesotans grew up eating. We don't mean lettuce or kale salads here. When a Minnesotan refers to salads, they might just be referring to the dessert salads that are staples of Minnesota potlucks everywhere. What could make plain old cheese even better?
Tossing it in the deep fryer. Often found as an appetizer or side dish, cheese curds are an important essential in Minnesota. Nothing pairs better with a beer than the crisp of a curd. Try Red Cow to pair cheese curds with berry ketchup, head to Bull's Horn to dunk them in Thousand Island, or chow down on Flamin' Hot cheese curds cloaked in habanero cheddar beer batter at Blue Door Pub.
Home to a large Hmong and Vietnamese community, Minneapolis is a hot spot for pho, a popular Vietnamese noodle soup filled with rice noodles, vegetables, spices and meats. Tater Tot Hotdish Tater tot what?! Scandinavian food Lefse, pickled herring, gravlax, Swedish meatballs—our Scandinavian roots have certainly made their mark in the Minneapolis food scene.
Go ahead and raise your butter-streaked hand and maybe suck a kernel or two from your teeth before answering: us.
Genevieve have had sweet corn pickles, sweet corn ravioli, sweet corn hash, and sweet corn coconut chipotle soup—among others. Thomas Kim, chef and owner of TheRabbit Hole, grew up in a Korean family in California and Hawaii and knew nothing of lefse—until he followed his bride, Kat Melgaard, to her Norwegian family home on a farm in North Dakota.
The flavor profile is really amazing. That earthy, roasted baked potato flavor, I just love it. If you look into the recipes, you find how wildly different all the recipes are. Some people swear you have to use russet potatoes, some people say buttermilk, some say heavy cream, with butter.
The tradition and history of lefse, the importance to the family. He says he wants to experiment with scallion lefse in his global street food eatery. What would traditional Norwegian lefse makers think about that? When Tullibee changed chefs, they had to keep the lefse on the menu, such a draw it became for diners. Italian porchetta is credited to Emperor Nero, who fed Roman troops in his opulent style with young pigs roasted with wild fennel and garlic.
Terzo in south Minneapolis perfectly splits the difference between the two traditions. The restaurant owned by the Broder family has a daytime porchetta take-out window, inspired half by the Iron Range and half by Italy.
With an outhouse. Such great memories. Such great sandwiches. Terzo debuted their own hybrid in , wrapped in pork belly for crisp goodness, like they do in Italy, but pulled together long before service so that the flavors blend pulled-pork style, as they do up north. The resulting porky goodness forms the basis for several of the best sandwiches in the Twin Cities. The one with grilled rapini and housemade giardiniera is more Italian, twining bitter charred green flavors through the porky depths, while the Calabrian feels more Iron Range, with a fancy mayo and crunchy slaw taking it in a more traditional tailgate direction.
Herbivorous Butcher, our favorite plant-based non-meat shop, makes a porchetta now and then. During World War II, that humble little bit of tinned meat was one of the things our soldiers could count on, with million pounds of SPAM being shipped to American and allied fighters all over the globe. Not bad for six ingredients mashed together in Austin, Minnesota. SPAM is the ultimate high-low experience, dancing the fine line between being a kitschy joke and a delicious snack. During economic hardship, SPAM was a central part in many a hotdish, providing protein at a value.
Get thee a tour of the SPAM museum and learn all about its place in history. It is flakey, light, and delicious. Imagine trudging around outside in weather an unfortunate reality in a polar vortex world. Enter hotdish. Hotdish with crispy tater tots lining the top and beef, green beans and corn inside, held together by cream of mushroom soup. This is how you survive winter.
From our Scandinavian ancestors comes the most delicious of carbs: lefse. I prefer to spread butter on it, sprinkle on some sugar and then roll it up and eat it as dessert.
You may have noticed a trend in this list: all food in Minnesota is a shade of white.
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