12 Ohio Foods Outsiders Just Don’t Get (And That’s Fine With Us)
Every state has its culinary treasures, but Ohio’s food scene remains one of America’s most deliciously kept secrets—something locals are more than happy to guard.
From small river towns to bustling county fairs, each corner of the Buckeye State offers specialties that might puzzle outsiders yet spark instant nostalgia for those who grew up here. Think hearty comfort foods born from immigrant kitchens, inventive snacks inspired by industrial workers, and no-frills dishes rooted in Midwestern practicality.
Together, they weave a story of resilience, heritage, and community. For us Buckeyes, these flavors aren’t just meals—they’re memories served on a plate.
1. Cincinnati Chili: Not Chili, Not Spaghetti, All Ohio
Outsiders make the mistake of calling it chili. We know better. This Mediterranean-spiced meat sauce served over spaghetti comes with its own language—ordering it “three-way” gets you chili, spaghetti, and a mountain of shredded cheddar. Add onions for a four-way or beans for a five-way.
My grandmother would drive 90 minutes just to get her Skyline fix, claiming the cinnamon and chocolate undertones were worth every mile. The thin consistency confuses Texans expecting chunky beef stew.
We don’t mind the confused looks from outsiders when we passionately defend our soupy, sweet-spiced chili. Their confusion means more for us.
2. Goetta: The Breakfast Meat That Stretches Payday
Born from German frugality, goetta solved the problem of making meat last longer by mixing it with steel-cut oats. The resulting breakfast patty—crispy outside, soft inside—carries a nutty flavor that makes bacon seem boring.
Growing up near Cincinnati, my family’s Saturday mornings weren’t complete without the sizzle of goetta in cast iron. We’d argue about proper thickness (thin and crispy for me, thicker for Dad) while out-of-state relatives watched in confusion.
The texture throws first-timers—those little oats provide a distinctive chew that either becomes addictive or remains bewildering. No middle ground exists with goetta.
3. Shredded Chicken Sandwiches: Potluck Royalty
Walk into any Ohio graduation party or church basement gathering and you’ll spot these humble sandwiches. The secret? Crushed potato chips or saltine crackers mixed right into the creamy pulled chicken.
My first attempt making these for out-of-state friends flopped spectacularly. “Why are there crackers in the chicken?” they asked, completely missing the point that the slightly soggy crackers create the perfect texture we Ohioans crave.
Served on cheap white hamburger buns, these sandwiches might look unimpressive, but they disappear faster than any fancy appetizer. The comfort-food magic happens when the creamy mixture sits just long enough for the flavors to meld.
4. Frog Legs: River Town Delicacies
Those little green amphibians hopping around Ohio’s ponds and streams? They’re dinner. Breaded and fried until golden, frog legs appear at riverfront restaurants and county fairs across the state, especially in towns along the Ohio River.
I’ll never forget my city-slicker cousin’s face when I ordered a basket at the county fair. “People actually eat those?” he gasped. Yes, we do—with surprising enthusiasm.
The delicate white meat tastes like a cross between chicken and fish with a uniquely tender texture. Dipped in tartar sauce or simply squeezed with lemon, they’re the unsung heroes of Ohio’s wild food scene. The ultimate conversation starter at any dinner table.
5. City Chicken: The Meatiest Misnomer
Spoiler alert: there’s no chicken in city chicken. This Depression-era creation features cubes of pork (sometimes veal) skewered on wooden sticks, breaded, and fried to resemble chicken drumsticks—because actual chicken was once too expensive for working-class families.
My great-grandmother’s recipe card calls for a vinegar soak that tenderizes the meat perfectly. When I make it now, friends from outside Ohio stare in confusion at the name versus what’s actually on their plate.
The best versions get a slow roast after frying, allowing the juices to concentrate into gravy-ready drippings. It’s comfort food with a side of historical irony—a dish named for the very ingredient it was designed to replace.
6. Sauerkraut Balls: German Heritage in Bite-Size Form
Only in Ohio would someone think to mix sauerkraut with sausage, roll it into balls, bread it, then deep-fry the whole creation. These tangy, savory bites appear at every holiday gathering and bar menu across Northeast Ohio.
Last Christmas, I brought a batch to a party in California. The looks ranged from curiosity to horror as I explained what they were. By night’s end, the plate was empty anyway.
The magic happens when the tartness of fermented cabbage meets the richness of cream cheese and sausage. That first crunch through the golden coating followed by the soft, flavorful center creates devoted fans or confused opponents—rarely anything in between.
7. Pickle Bologna: Gas Station Gourmet
Picture this: a giant jar of vinegar brine sitting on a gas station counter containing pink tubes of bologna slowly transforming into something magical. That’s pickle bologna—a snack so peculiarly Ohio that outsiders can’t comprehend our devotion.
During road trips across the state, my dad would always stop for a hunk, eating it straight from the wax paper while I watched in fascination. The tangy-salty-meaty combination creates an oddly addictive flavor profile.
Found in country stores and small-town delis, this preserved meat specialty stays firmly in the “acquired taste” category. The neon pink color alone sends visitors running, but locals know that strange appearance hides a perfect protein snack.
8. Cream Sticks: The Donut’s Sophisticated Cousin
Forget Boston cream donuts—Ohio’s cream sticks take the concept to glorious excess. These elongated pastries contain triple the filling of their round counterparts, creating the perfect cream-to-dough ratio.
My childhood birthdays always featured these instead of cake. The look of wonder on my college roommates’ faces when I introduced them to Resch’s Bakery’s version still makes me smile.
The best ones feature light, airy dough with a thin layer of glaze that cracks slightly when bitten, revealing a river of vanilla custard. Regional variations exist across the state—some with chocolate frosting, others with powdered sugar—but all maintain that essential characteristic: they’re absolutely stuffed with cream.
9. Barberton Chicken: Serbian Spice in the Heartland
When Serbian immigrants settled in Barberton, they brought chicken-frying techniques that put Kentucky to shame. This distinctive style features lard-fried chicken with no breading—just seasoned flour creating a paprika-red, impossibly crisp skin.
My grandfather would drive 40 miles for authentic Barberton chicken, always ordering extra hot sauce for the traditional rice side dish. The sauce—a fiery tomato-vinegar concoction—separates casual fans from true believers.
What makes it special isn’t just the chicken but the complete experience: the hot rice, vinegary coleslaw, and fresh-cut fries served family-style. Visitors expecting typical fried chicken get a delicious education in how Ohio’s immigrant communities transformed European traditions into something uniquely American.
10. Johnny Marzetti: School Lunch Hall of Fame
Before Hamburger Helper existed, Ohio school cafeterias served Johnny Marzetti—a hearty casserole of ground beef, tomato sauce, cheese, and macaroni that feeds crowds on a budget. Named after a Columbus restaurant owner’s brother, this dish spread across the Midwest like wildfire.
Every family has their version. Ours adds green peppers and mushrooms, sparking fierce debates at reunion potlucks about authenticity. I’ve watched coastal friends approach it suspiciously before returning for seconds.
The beauty lies in its adaptability and practicality—stretching a pound of beef to feed twelve hungry people. It freezes perfectly, tastes better the next day, and provides that unmistakable comfort only melted cheese and pasta can deliver.
11. Pierogies with Sour Cream & Onions: Factory Town Fuel
Cleveland’s Polish and Ukrainian communities gifted Ohio with the perfect pocket of comfort: pierogies. These dumplings—stuffed with potato, cheese, sauerkraut or prunes—become transcendent when pan-fried with butter and onions, then dolloped with sour cream.
My grandmother taught me to make them during blizzards when school canceled. We’d spend hours at the kitchen table, pinching edges and telling stories. The ritual mattered as much as the result.
Church basement pierogi sales still draw lines around blocks in Northeast Ohio. While you can find frozen versions nationwide, nothing compares to handmade ones served at Polish halls where babushka-wearing ladies have perfected their dough over decades, creating pillowy pockets that honor old-world traditions.
12. Buckeyes: The Candy That Captures Our Spirit
Nothing represents Ohio pride quite like buckeyes—peanut butter fudge balls dipped in chocolate to resemble the nuts from our state tree. The exposed peanut butter “eye” makes them instantly recognizable to Ohioans and confusing to everyone else.
Making these treats remains a holiday tradition in my family. We gather around the kitchen island, rolling peanut butter mixture between our palms while debating the perfect chocolate-to-peanut butter ratio.
The best versions have a slightly firm exterior giving way to a creamy center that melts across your tongue. When someone asks why we don’t just completely cover them in chocolate, we know immediately: they’re not from Ohio. That visible eye isn’t a mistake—it’s our identity in candy form.