6 Missouri Foods That Outsiders Always Mispronounce (But Locals Say With Ease)
Growing up in the Show-Me State, I quickly discovered that Missouri has its own unique culinary language, one that only locals seem to fully understand.
When I brought my college roommate home for Thanksgiving, her well-meaning attempts to order our regional favorites left waiters politely stifling laughter. That’s when I realized food here is more than nourishment—it’s identity.
The names of beloved dishes and hometown specialties act like secret passwords, instantly separating visitors from true Missourians. Want to fit right in on your next trip? These six foods will challenge your pronunciation and prove just how local you really are.
1. Missouri (The State Itself)
You’d think saying the state’s name would be straightforward, but it’s actually our first pronunciation test! While outsiders confidently declare “Miz-OOR-ee” with a long ‘e’ ending, true locals soften it to “Miz-UR-uh” with that distinctive final syllable trailing off.
My grandpa would playfully correct visitors: “You’re in Missour-uh now, friend!” The debate runs so deep that even our politicians strategically switch pronunciations depending on which part of the state they’re campaigning in.
This linguistic divide has historical roots dating back to French influence and Midwestern speech patterns. Whether you say it with an ‘ee’ or ‘uh,’ just don’t call it “misery” – though during humid August afternoons, that pronunciation might feel accurate too!
2. Springfield-Style Cashew Chicken
Out-of-towners often expect traditional Chinese cashew chicken when they order this Missouri staple. Their faces show confusion when instead of stir-fried, they receive deep-fried chicken chunks smothered in oyster sauce and topped with cashews.
Created in 1963 by chef David Leong, this cultural fusion masterpiece represents Springfield’s culinary identity. I remember my aunt trying to recreate it in California – her dinner guests kept calling it “cash-ew chick-en” with awkward pauses, completely missing our fluid “cashew-chicken” local cadence.
The dish bridges Chinese cooking techniques with Midwestern comfort food preferences. When ordering, true locals don’t hesitate or overenunciate – they simply say it as one familiar concept rather than two separate ingredients.
3. St. Paul Sandwich
First-time visitors to St. Louis Chinese restaurants often stumble when asking for this local treasure. While they might carefully enunciate “Saint Paul Sandwich” as if referencing Minnesota’s capital city, locals casually request a “Saint Paul” without a second thought.
This unique creation features an egg foo young patty stuffed between white bread with mayo, lettuce, pickles, and tomato. Last summer, my cousin from Boston kept asking why a Chinese restaurant would name something after Minnesota – missing that it was invented right here in Missouri by a chef who reportedly named it after his hometown.
The sandwich represents the beautiful cultural blending that defines Missouri cuisine. Costing just a few dollars, it remains a beloved quick lunch for St. Louis natives who pronounce it without any pretense.
4. T-Ravs (Toasted Ravioli)
Nothing exposes a tourist faster than hearing them carefully pronounce “toasted ravioli” with Italian flair at a St. Louis restaurant. Real Missourians simply bark out “T-ravs” – our affectionate shorthand that rolls off the tongue with practiced ease.
These breaded, deep-fried pasta pockets dusted with parmesan are supposedly the result of a happy accident when ravioli fell into hot oil instead of water. During my high school years, we’d pool our lunch money for massive T-rav platters, never once using the full name.
The marinara dipping sauce is non-negotiable, and locals know to blow on them before that first bite – the scalding cheese filling has humbled many impatient eaters. This appetizer staple appears at every sporting event and family gathering across eastern Missouri.
5. Provel Cheese
Outsiders eyeing a St. Louis-style pizza for the first time often point and ask about the “PRO-val” or worse, “pro-VEL-eh” cheese on top. Locals smoothly call it “PROV-uhl” with a barely-there second syllable that melts into conversation as easily as the cheese melts on pizza.
This processed blend of cheddar, Swiss, and provolone creates that distinctively gooey, almost plasticky texture that St. Louisans crave. My first apartment in college had a sign reading “Home is where the Provel is” – a sentiment any Missouri native understands instantly.
The cheese’s low melting point creates that characteristic sheet of dairy that slides off in one piece if you’re not careful. Despite culinary snobs dismissing it as processed, we proudly defend our unique cheese that’s become synonymous with Missouri pizza identity.
6. Gooey Butter Cake
When I brought gooey butter cake to my company potluck in Denver, my coworkers kept calling it “GOO-ee BUT-ter cake” with harsh emphasis and awkward pauses. I couldn’t help but laugh – back home, we say it as one flowing phrase, the words melting together like the dessert itself.
Legend claims this happy accident occurred during the Depression when a baker mixed up ingredient proportions. The result? A magical flat cake with a custard-like center that’s simultaneously undercooked yet perfectly done.
Grocery store bakeries throughout Missouri sell sheets of this sweet treasure, but grandmas’ recipes remain fiercely guarded family secrets. The powdered sugar dusting is essential, and while pumpkin and chocolate variations exist, purists insist the original vanilla reigns supreme. One bite explains why we’re so protective of both the recipe and its pronunciation.