10 Ohio Foods That Prove The Midwest Is A Hidden Gem

Ohio’s food scene is one of America’s best-kept secrets. Between the rolling farmlands and bustling cities, the Buckeye State has quietly developed a culinary identity that reflects its diverse heritage and hardworking roots. From hearty comfort foods born in immigrant kitchens to sweet treats that bring families together, Ohio dishes tell stories of community and creativity. These ten iconic Ohio foods showcase why Midwestern cuisine deserves a spot on every food lover’s radar.

1. Pierogies in Cleveland

These classic, pillowy, potato-filled dumplings are a culinary cornerstone of Northeast Ohio, telling the story of Eastern European immigrants who settled the industrial heartland. Pan-fried in butter with onions until golden and traditionally served with a dollop of sour cream, the pierogi represents comfort food at its finest.

In historic neighborhoods, the original food traditions live on through church basement fundraisers where communities still gather to hand-pinch each dumpling. This cultural heritage is deeply respected.

Modern chefs across the city have embraced this legacy, introducing creative twists to the traditional form. Today, you can find them stuffed with everything from the classic potato and cheese blend to inventive fillings like buffalo chicken.

2. Barberton Chicken

Hot, crispy, and unapologetically simple – Barberton Chicken has been the pride of this small Ohio town since Serbian immigrants introduced it in 1933. The Serbian-style fried chicken features a distinctive preparation: lard-fried with no seasoning in the flour coating, creating an extraordinarily crunchy exterior while keeping the meat impossibly juicy.

What makes this dish special isn’t fancy ingredients but perfect execution. It’s traditionally served with a spicy Serbian-style rice (actually hot sauce-spiked tomato sauce), cole slaw, and fresh-cut french fries. The “Barberton Chicken Houses” – Belgrade Gardens, White House Chicken, and Hopocan Gardens – have maintained the same recipes for generations.

Locals call it “Serbian fried chicken” and celebrate it with such fervor that Barberton earned the nickname “Chicken Capital of the World.”

3. Goetta

Cincinnati’s answer to scrapple, goetta (pronounced “get-uh”) showcases the German-American influence that shaped Southwest Ohio’s food landscape. This breakfast meat combines ground pork, beef, steel-cut oats, onions, and spices formed into sliceable loaves and fried until crispy on the outside while remaining tender inside.

German immigrants created goetta as a way to stretch precious meat with hearty grains. Today, it’s a beloved regional specialty that locals proudly introduce to visitors. Glier’s Goetta, the largest commercial producer, makes over a million pounds annually for devoted fans who enjoy it alongside eggs or stacked on sandwiches.

Many Cincinnati families still make it from scratch using recipes passed down through generations – a testament to how this humble peasant food became a cherished cultural touchstone.

4. Cincinnati Chili

Forget what you know about traditional chili – Cincinnati’s version marches to its own delicious beat. This Mediterranean-spiced meat sauce features cinnamon, chocolate, and allspice, creating a uniquely sweet-savory profile that locals defend with fierce pride.

Served “five-way” (over spaghetti with beans, onions, and a mountain of shredded cheddar) or as a “coney” (on hot dogs), this dish reflects the Greek and Macedonian influence on Ohio’s food scene.

The dish was created in 1922 by Macedonian immigrant Tom Kiradjieff who adapted his homeland’s flavors for American palates. Today, Cincinnatians consume more than two million pounds of this distinctive chili annually!

5. Buckeye Candy

Named after the nuts from Ohio’s state tree, these beloved peanut butter and chocolate confections perfectly mirror the appearance of actual buckeye nuts. The smooth peanut butter center gets partially dipped in chocolate, leaving a distinctive eye-like circle on top that gives them their signature look.

Homemade versions appear at nearly every Ohio potluck, bake sale, and holiday gathering. The candy represents state pride in its purest form – even reluctant Ohio State football rivals can’t resist their creamy-chocolatey allure.

Many Ohio families guard their buckeye candy recipes like treasured heirlooms, debating the perfect ratio of peanut butter to confectioners’ sugar and the ideal chocolate for dipping. These simple treats embody Ohio’s unpretentious approach to delicious food.

6. Shredded Chicken Sandwiches

At every Ohio potluck, graduation party, and church social, you’ll find these humble yet addictive sandwiches that out-of-staters might overlook. Tender shredded chicken mixed with cream of chicken soup, crushed crackers, and sometimes a touch of poultry seasoning creates a comfort food masterpiece that’s neither too wet nor too dry.

Served on soft white buns, these sandwiches aren’t fancy but they’re quintessentially Ohioan – especially in the rural central and northern regions.

Family recipes vary wildly – some add celery, others swear by potato chips instead of crackers for binding. The debates about proper consistency and seasoning can get surprisingly heated! These sandwiches represent Ohio’s unpretentious approach to food: simple ingredients transformed into something greater than the sum of their parts.

7. Sauerkraut Balls

This curious, German-influenced appetizer is a testament to Ohio’s knack for culinary creativity. The preparation involves taking tangy sauerkraut, mixing it with savory meat (such as ham) and cream cheese, forming the mixture into bite-sized spheres, and then breading and deep-frying the whole creation.

The resulting snack is a delightful contrast: crunchy on the outside, yet creamy and tangy on the inside. What was once considered a quirky local invention has spread throughout Northeast Ohio’s bars and family gatherings, becoming a staple at wedding receptions and holiday parties across the state.

These savory treats represent the region’s ability to transform humble ingredients into craveable comfort food. Served best with a side of mustard for dipping, the unusual concept often raises an eyebrow, but one bite is usually enough to convert skeptics into passionate defenders of this uniquely Ohioan creation.

8. Lake Erie Perch Sandwich

Along Ohio’s northern shore, the humble yellow perch transforms into a regional delicacy that captures the essence of Great Lakes cuisine. These small, sweet-fleshed fish are lightly breaded, fried to golden perfection, and typically served on soft buns with tartar sauce and lemon – a simple preparation that allows the fresh catch to truly shine.

Throughout coastal towns lining Lake Erie, communities take immense pride in their perch sandwiches. Local restaurants, often positioned with scenic views, feature daily catches from area fishermen, ensuring the freshest possible meal.

For generations of Ohioans, these sandwiches represent summer afternoons by the water and the unique bounty of the Great Lakes ecosystem. This tradition supports a local, sustainable fishing industry that remains an important part of the region’s economy and culinary identity.

9. Johnny Marzetti Casserole

Long before casseroles became synonymous with Midwestern potlucks, Columbus gave the world Johnny Marzetti – a hearty baked dish of ground beef, tomato sauce, cheese, and noodles that’s been filling hungry Ohioans since the 1920s. Created at Marzetti’s, an Italian restaurant in Columbus, this dish quickly became a staple in school cafeterias and home kitchens across the state.

The beauty of Johnny Marzetti lies in its adaptability. Some families add mushrooms or green peppers, others use different cheese blends or pasta shapes. What remains consistent is its ability to feed many mouths economically – a reflection of Midwestern practicality and hospitality.

This humble casserole spread throughout the Midwest and even reached Panama where American canal workers introduced it. Today, it remains beloved comfort food that appears at family reunions and community dinners. The original Marzetti’s restaurant closed decades ago, but their namesake dish lives on as an edible piece of Ohio culinary history.

10. Fried Bologna Sandwich

Sometimes the most humble foods inspire the most passionate devotion. Ohio’s fried bologna sandwich elevates a lunchbox staple into something transcendent: thick-cut slabs of bologna (locally called “German bologna”) fried until the edges curl, served on white bread with yellow mustard and optional toppings like cheese or pickles.

Rural diners and small-town lunch counters across Ohio compete for the title of best fried bologna sandwich. The G&R Tavern in Waldo, which has recently closed, achieved legendary status for their version, which featured a thick-cut slice nearly a half-inch thick. Their bologna was scored before cooking to prevent curling and topped with sweet pickles and cheese on a soft bun.

This sandwich represents Ohio’s blue-collar roots and no-nonsense approach to satisfying food. During the Depression, bologna provided affordable protein for working families. Today, the sandwich has experienced a renaissance as comfort food nostalgia sweeps the culinary world, with upscale versions appearing on trendy restaurant menus alongside the classic preparations.