Minnesota Food Sayings That Outsiders Don’t Get (But Locals Use Without Thinking)

Minnesota has a food language all its own, and if you didn’t grow up here, you might find yourself nodding politely while having no idea what people are talking about.

Locals toss around phrases about hotdish, bars, and pop like everyone in the world uses them the same way.

But step outside the Land of 10,000 Lakes, and you’ll quickly realize these sayings are as uniquely Minnesotan as a winter that lasts until May.

1. Hotdish

Call it a casserole at your own risk in Minnesota—here, it’s hotdish, and the distinction matters more than you’d think.

This one-pan wonder is the backbone of potlucks, church suppers, and family dinners across the state.

It typically features a protein (ground beef is classic), a starch (hello, tater tots), a vegetable (corn or green beans), and a creamy binder (think cream of mushroom soup).

The whole thing gets baked until bubbly and golden, creating a dish that’s equal parts comfort and convenience.

Minnesotans will defend the term “hotdish” with surprising passion.

It’s not just about semantics—it’s about heritage. The word itself reflects the practical, no-nonsense approach to cooking that defines Upper Midwest cuisine.

You won’t find fancy French techniques here, just honest food that feeds a crowd without breaking the bank or requiring culinary school credentials.

The beauty of hotdish lies in its flexibility. Every family has their own version, passed down through generations with slight modifications.

Some swear by the classic tater tot topping, while others prefer crushed potato chips or even cornflakes.

The base might include wild rice (very Minnesota), pasta, or just more potatoes.

2. Jucy Lucy (yes, spelled like that)

Forget everything you know about cheeseburgers—the Jucy Lucy flips the script by hiding molten cheese inside the beef patty.

This Minneapolis invention has sparked decades of friendly rivalry between two bars claiming to be the original creator.

The genius is simple: seal cheese between two thin patties, grill until the outside is charred and crispy, and serve with a warning that the cheese inside is lava-hot.

First-timers always burn their mouths, and locals consider it a rite of passage.

The spelling debate adds another layer to this already contentious burger.

Matt’s Bar spells it “Jucy Lucy” (without the ‘i’), while the 5-8 Club goes with “Juicy Lucy.”

Both establishments trace their versions back to the mid-20th century, with competing origin stories that remain a point of friendly dispute among locals.

Asking a Minnesotan which is better is like asking them to pick a favorite child—you’ll get a passionate answer, but it varies wildly depending on who you ask.

The technique requires patience and precision. Seal those edges properly, or you’ll have a cheese blowout on the grill.

The reward for doing it right is a burger experience unlike any other—crispy exterior, juicy beef, and that surprise pocket of gooey, stretchy cheese that makes every bite an adventure.

Try the original at: Matt’s Bar, 3500 Cedar Avenue South, Minneapolis, MN 55407, where the no-frills atmosphere lets the burger do all the talking.

3. Pop (not soda)

Minnesotans will look at you sideways if you ask for a “soda”—around here, it’s pop, and that’s non-negotiable.

This linguistic quirk instantly identifies you as either a local or an outsider. One commonly cited explanation is that the term “pop” may come from the sound early bottles made when opened, and it stuck in the Upper

Midwest while other regions went different directions. Coastal areas say “soda,” the South has “coke” for everything, but Minnesota stays loyal to “pop.” The devotion to this term runs deep.

Even transplants who’ve lived here for decades sometimes slip up and say “soda,” only to be gently (or not-so-gently) corrected by their Minnesota-born friends.

It’s not about being difficult—it’s about maintaining linguistic identity in a region that takes pride in its distinctiveness.

Interestingly, the pop versus soda divide follows pretty clear geographical lines. Minnesota, Wisconsin, and the Dakotas are solidly Team Pop.

Linguistic surveys consistently show this regional preference, though the historical reasons are debated rather than definitively settled.

Walk into any Minnesota gas station or corner store, and you’ll hear it constantly. “Grab me a pop from the cooler” or “Want to stop for pop?” are phrases uttered thousands of times daily.

4. Bars (meaning dessert bars)

When someone announces they’re bringing bars to a Minnesota gathering, don’t expect a night on the town, expect dessert.

This terminology confuses outsiders constantly, but locals know exactly what it means: pan desserts cut into squares.

We’re talking lemon bars, magic bars, scotcheroos, brownies, Rice Krispie treats, and countless other variations.

These treats are the currency of Minnesota social gatherings, and every family has their signature recipe.

The bars tradition runs deep in Minnesota culture.

They’re practical (easy to transport), efficient (one pan feeds many), and versatile (endless flavor combinations).

Church basements across the state have witnessed epic bars competitions, where grandmas quietly vie for compliments on their seven-layer bars or peanut butter chocolate concoctions.

The unwritten rule is that you never show up empty-handed, and bringing bars is always a safe bet. Scotcheroos deserve special mention as a Minnesota staple.

These butterscotch-chocolate-peanut butter-Rice Krispie treats are so ubiquitous at Minnesota events that some people assume they’re universal. They’re not. Ask for scotcheroos in California, and you’ll get blank stares.

Here, they’re as common as snow in January. The genius of bars lies in their simplicity and shareability.

No fancy plating required, no forks necessary, and everyone gets an equal portion. It’s democratic dessert at its finest.

Sample artisan versions at: Local bakeries like Patisserie 46, 4552 Grand Avenue South, Minneapolis, MN 55419, which occasionally feature elevated takes on familiar Midwestern desserts.

5. Top the Tater

Outsiders hear “Top the Tater” and think it’s a generic description, but Minnesotans know it’s a specific product with cult-like devotion.

This seasoned sour cream dip has been a Minnesota staple for decades, and locals treat it like a food group.

This product originated in the mid-20th century and is now produced by Kemps, featuring sour cream blended with onions, chives, and seasoning.

Simple? Yes. Irreplaceable to Minnesotans? Absolutely.

The bright yellow container is instantly recognizable in Minnesota dairy aisles.

Generations of families have served baked potatoes with Top the Tater as the default topping. Butter? That’s optional.

Sour cream? Why bother when you have Top the Tater? The product has such loyal following that when it briefly disappeared from some stores, social media erupted with panicked posts and demands for its return.

What makes it distinctly Minnesota is the assumption that everyone knows what you’re talking about.

A host might say, “I’ve got Top the Tater for the potatoes,” and locals nod knowingly.

Visitors from other states stand there confused, wondering if this is a cooking technique or a brand they’ve somehow missed their entire lives. The versatility extends beyond potatoes.

Minnesotans use it on vegetables, as a chip dip, mixed into hotdish, or spread on sandwiches. It’s the Swiss Army knife of condiments.

Find it at most grocery stores, including: Lunds & Byerlys, 1201 Hennepin Avenue, Minneapolis, MN 55403, where the dairy section proudly displays this Minnesota essential.

6. Wild rice soup

Ask a Minnesotan about comfort food, and wild rice soup will often be one of the first things mentioned.

This creamy, hearty soup featuring Minnesota’s state grain has become a staple across the state. A classic version includes wild rice, chicken, vegetables like carrots, celery, and onions, and a rich, creamy broth.

It’s especially popular during Minnesota’s long, cold months, when something warm and filling is essential.

Wild rice itself has deep Minnesota roots.

Technically not rice but an aquatic grass seed, wild rice has been harvested in the region for centuries, particularly by Indigenous communities.

Minnesota is widely recognized as a leader in natural wild rice production, and its nutty flavor and firm texture make it especially well suited for soups.

Nearly every Minnesota restaurant has its own take on wild rice soup.

Some versions stay traditional, while others add mushrooms, bacon, or additional herbs.

The soup appears on menus seasonally or as a rotating special, but it remains a familiar and expected offering throughout the state.

Wild rice soup is valued for both its flavor and substance.

It’s filling without being heavy, comforting without being bland, and distinctly tied to Minnesota’s culinary identity.

7. Fish fry

Fridays in Minnesota mean one thing: fish fry, a weekly ritual that’s part meal, part social event, part tradition.

This isn’t just about eating fried fish—it’s about community. The tradition has Catholic roots in meatless Fridays during Lent, but over time it expanded beyond religious settings and became a statewide custom.

Today, fish fries are hosted by churches, VFWs, American Legion halls, and neighborhood restaurants across Minnesota.

A classic Minnesota fish fry usually includes battered or breaded fish with simple sides like coleslaw, French fries, potato salad, and slices of rye or white bread.

Tartar sauce is considered essential, and longtime fans often judge a fish fry as much by the sauce as by the fish.

Walleye reigns supreme when available.

As Minnesota’s state fish, walleye carries special cultural weight. Its mild, flaky flesh fries beautifully, and restaurants advertising walleye on Friday nights tend to draw especially loyal crowds.

When walleye isn’t available, cod, haddock, or perch are common alternatives.

The ritual extends beyond just eating.

Fish fry night is a standing weekly appointment for many Minnesotans, offering a chance to catch up with neighbors and maintain traditions that often span generations.

Experience a classic at:

Anchor Fish & Chips, 302 13th Avenue Northeast, Minneapolis, MN 55413, where they honor the fish fry tradition with fresh, perfectly fried fish year-round.

8. Lefse

Lefse looks like a tortilla, but call it that in front of a Norwegian-Minnesotan and prepare for a gentle but firm correction.

This soft potato flatbread is a cherished part of Minnesota’s Scandinavian heritage. Made from riced potatoes, flour, butter, and cream, lefse is rolled paper-thin and cooked on a flat griddle, resulting in a tender, pliable bread with a subtle potato flavor.

Lefse is most strongly associated with the holiday season.

In many Minnesota households, lefse-making is a multigenerational tradition, often centered around special griddles and rolling pins passed down through families.

The process requires practice and patience, which is why experienced family members are often seen as the keepers of lefse knowledge.

While butter and sugar is the most traditional preparation, some Minnesotans enjoy lefse with savory fillings like meatballs or eggs.

Today, lefse can be found year-round at Scandinavian markets, church bazaars, and cultural festivals.

Find authentic lefse at:

Ingebretsen’s Scandinavian Gifts & Foods, 1601 East Lake Street, Minneapolis, MN 55407, where they’ve been serving the Norwegian-American community since 1921.

9. Ope

Technically not a food word, but “ope” is uttered in Minnesota restaurants more often than “please pass the salt.”

This uniquely Midwestern expression is part apology, part excuse-me, and part reflexive acknowledgment of shared space.

Minnesotans say it when bumping into someone, reaching across a table, or squeezing past in a crowded space, often followed by “sorry” or “just gonna sneak past ya.”

The expression is so automatic that many Minnesotans don’t even realize they’re saying it.

In restaurant settings, “ope” reaches peak usage. Narrow aisles, busy servers, and tightly packed seating create countless moments where the word slips out, helping smooth minor social interactions.

While common throughout the Upper Midwest, the expression is especially associated with Minnesota social norms and speech patterns.

Experience the “ope” in its natural habitat at:

Al’s Breakfast, 413 14th Avenue Southeast, Minneapolis, MN 55414, where the narrow counter seating guarantees you’ll hear (and say) “ope” multiple times during your meal.