11 Ohio Foods Only Buckeyes Genuinely Appreciate
Growing up in Ohio shaped my taste buds in ways I never fully appreciated until I moved away.
There’s something magical about the comfort foods that define the Buckeye State – dishes that make natives homesick and leave visitors scratching their heads.
From sweet treats to savory delights, these 11 foods represent the heart and soul of Ohio’s unique culinary landscape.
1. Buckeye Candy: Chocolate-Peanut Butter Perfection
My grandma’s kitchen always smelled like peanut butter and chocolate during the holidays. She’d let me dip the peanut butter balls into melted chocolate, leaving that signature bare spot that makes these treats look like real buckeye nuts.
The combination of creamy peanut butter and rich chocolate creates a melt-in-your-mouth experience that’s impossible to resist. Store-bought versions never quite match homemade ones, where the ratio of peanut butter to chocolate is perfected through generations of family recipes.
Every Ohioan has a strong opinion about the proper consistency – too soft and they fall apart, too firm and they lose their magic. These little nuggets of joy appear at every football party, holiday gathering, and college care package across the state.
2. Cincinnati Chili: Five-Way Flavor Explosion
First time I ordered a ‘three-way’ at Skyline, my out-of-state friends snickered until they saw the mountain of chili, spaghetti, and cheese that arrived at our table. Cincinnati chili isn’t chili in the traditional sense – it’s a Mediterranean-spiced meat sauce with hints of cinnamon, chocolate, and allspice.
The numbering system confuses outsiders but makes perfect sense to locals: three-way (spaghetti, chili, cheese), four-way (add onions or beans), or go all-in with the five-way (everything together). The cheese must be finely shredded cheddar, piled high enough to nearly obscure the chili beneath.
Loyal patrons divide themselves between Skyline, Gold Star, and smaller local parlors, defending their choice with surprising passion. The debates can get heated, but we all agree on one thing – it’s not really chili.
3. Goetta: Breakfast Meat With German Roots
The sizzle of goetta hitting a hot cast iron skillet takes me right back to Sunday mornings at my grandparents’ house in Cincinnati. This mixture of ground meat, steel-cut oats, and spices creates crispy-edged slices that put ordinary breakfast meats to shame.
German immigrants brought goetta to Cincinnati in the 1800s as a way to stretch expensive meat with hearty grains. Today, it remains primarily a Cincinnati and Northern Kentucky specialty, though devoted fans have spread it throughout Ohio. The perfect slice has a crunchy exterior that gives way to a savory, soft interior.
Goettafest in Newport, Kentucky celebrates this unique food each summer, offering everything from traditional preparations to wild variations like goetta pizza and goetta egg rolls. True enthusiasts know Glier’s might be the famous brand, but the small butcher shops often make the best versions.
4. Polish Boy: Cleveland’s Messy Masterpiece
I still remember my first Polish Boy – standing outside Seti’s food truck in Cleveland, sauce dripping down to my elbows, wondering how I’d lived 20 years in Ohio without experiencing this magnificent mess. This iconic Cleveland sandwich starts with a kielbasa sausage stuffed into a bun, then gets completely smothered with french fries, coleslaw, and barbecue sauce.
The origins trace back to Virgil Whitmore at Whitmore’s Bar-B-Q in the 1940s, but today you’ll find competing versions throughout the city. Every Clevelander has a favorite spot – maybe it’s Seti’s, Hot Sauce Williams, or B&M BBQ.
Eating one requires strategy: lots of napkins, a firm grip, and acceptance that your shirt might become a casualty. The combination sounds bizarre to outsiders, but that first bite converts skeptics into believers every time.
5. Pierogi: Potato Pockets Of Joy
My Polish grandmother would spend hours at the kitchen table, methodically folding dough around potato and cheese filling, creating perfect half-moon pierogies. Cleveland’s Slavic influence made these dumplings a staple across Northeast Ohio, where church festivals and neighborhood delis serve them by the plateful.
The classic version features potatoes and cheese, but you’ll find countless variations – sauerkraut, mushroom, or even sweet fruit fillings. The proper preparation is non-negotiable: boil them first, then pan-fry in butter with onions until golden and crispy on the edges.
Every September, Whiting, Indiana hosts Pierogi Fest, drawing thousands of Ohioans across state lines to celebrate these humble dumplings. Local spots like Sokolowski’s University Inn and the West Side Market in Cleveland serve some of the best, though many families guard their recipes with fierce pride.
6. Sauerkraut Balls: Tangy Deep-Fried Treasures
The first time I served sauerkraut balls at a party outside Ohio, my friends approached them with suspicion. After one bite, they were fighting over the last one! These Akron-born appetizers combine sauerkraut, cream cheese, and ham or sausage into a savory mixture that’s breaded and deep-fried to golden perfection.
Legend has it they originated at Akron’s New Era Restaurant in the 1950s, but quickly spread throughout Northeast Ohio. The contrast between the crispy exterior and the tangy, creamy interior makes them irresistible. They appear at every holiday gathering, Super Bowl party, and family reunion across the state.
Local butcher shops and German restaurants often sell their own versions, but many families have perfected their recipes through generations. The secret lies in draining the sauerkraut thoroughly – too wet and they’ll explode in the fryer, creating a dangerous (but delicious) mess.
7. Barberton Fried Chicken: Serbian-Style Poultry
My uncle would drive 30 miles just for Barberton chicken, claiming nothing else deserved to be called fried chicken. This distinctive style, created by Serbian immigrants in Barberton, Ohio in the 1930s, features chicken fried in lard until the skin becomes intensely crispy while the meat stays incredibly juicy.
What makes it unique is the complete absence of breading – just salt, sometimes paprika, and that magical lard. It’s always served with a specific set of sides: hot rice (which isn’t rice at all but a spicy tomato-based sauce), vinegar-based coleslaw, and french fries.
The original Belgrade Gardens still operates, along with competitors like White House Chicken, Hopocan Gardens, and DeVore’s. Locals fiercely debate which spot reigns supreme, but all agree that Barberton chicken is a culinary treasure unknown to most Americans outside Northeast Ohio.
8. Ohio Valley–Style Pizza: Cold Cheese Revolution
“Wait, the cheese goes on AFTER it comes out of the oven?” That’s everyone’s first reaction to Ohio Valley-style pizza. Growing up in Steubenville, I thought all pizza was served this way – a square crust with sweet tomato sauce baked in the oven, then topped with cold, unmelted cheese and toppings after baking.
This regional style flourishes in eastern Ohio towns like Steubenville and Youngstown, with DiCarlo’s Original Pizza being the most famous purveyor. The contrast between the hot, crispy crust and cold, fresh cheese creates a unique texture experience that locals crave and outsiders find bewildering.
The pizza gets wrapped in white paper, causing the cold cheese to slightly warm and soften by the time you get home. Trying to explain this style to non-Ohioans usually results in confused looks, but one taste often converts skeptics into believers.
9. Johnny Marzetti: School Lunch Legend
Friday lunch at my elementary school meant one thing: Johnny Marzetti day! This hearty casserole of ground beef, tomato sauce, cheese, and pasta was named after the brother-in-law of Teresa Marzetti, who owned an Italian restaurant in Columbus in the 1920s.
The dish spread throughout Ohio school cafeterias and church potlucks, becoming a comfort food staple with countless variations. Some families add mushrooms or green peppers, others insist on specific cheese blends or pasta shapes, but the core elements remain consistent.
What makes Johnny Marzetti special isn’t culinary sophistication – it’s the memories of school lunch tables and family dinners. It freezes beautifully, making it the go-to meal Ohio moms prepare for new parents or grieving families. Other regions have similar dishes, but call them goulash or American chop suey – only in Ohio is it properly called Johnny Marzetti.
10. Fried Bologna Sandwich: Lunch Counter Classic
My grandpa taught me the secret to a perfect fried bologna sandwich: cut slits around the edges so it doesn’t bubble up, and fry it until the edges curl and crisp. This humble sandwich elevated lunch meat to an art form in diners and home kitchens across Ohio.
The authentic version requires thick-cut bologna (at least ¼ inch thick), preferably from a local butcher shop. After frying, it’s served on white bread with yellow mustard and maybe a slice of American cheese. Some spots, like G&R Tavern in Waldo, have become legendary for their versions, piled high with toppings.
While other states might consider bologna a budget meat, Ohioans recognize the potential in this overlooked deli item. The transformation that happens in a hot skillet turns something ordinary into a crave-worthy sandwich that represents Ohio’s unpretentious food culture.
11. Ohio Shredded Chicken Sandwich: Creamy Comfort
Church potlucks and high school concession stands introduced me to these distinctively Ohioan sandwiches – tender shredded chicken mixed with cream of chicken soup and crushed crackers, piled onto soft hamburger buns. The texture is what makes them special: not quite chicken salad, not quite pulled chicken, but a creamy, comforting middle ground.
These sandwiches reign supreme in the rural areas of central and northern Ohio. County fairs sell them by the thousands, and family gatherings wouldn’t be complete without a slow cooker full of the mixture staying warm in the corner.
Root’s Poultry in Fremont has built a business around selling the chicken base, but many families have their own variations – some add celery or onions, others swear by specific cracker brands. The simplicity might seem unimpressive, but one bite connects Ohioans to countless community gatherings and hometown memories.