8 South Dakota Foods That Outsiders Don’t Believe Locals Actually Eat
Think you’ve seen it all when it comes to American comfort food?
South Dakota will prove you wrong. Here, locals feast on dishes that outsiders often can’t believe are real—from crispy fried bull testicles to raw beef spread on crackers at family gatherings.
At first glance, some of these foods might sound shocking (or even a little scary), but each one carries a story of tradition, community, and pride.
By the time you reach the end of this list, you might just find yourself curious enough to try them.
1. Chislic
Picture this: cubed red meat, usually lamb or beef, deep-fried or grilled on skewers and seasoned with garlic salt. Sounds simple, right? Well, chislic is practically a religion here in South Dakota, especially in the southeastern part of the state.
I remember ordering it for the first time at a local bar, and the bartender looked offended when I asked what it was. Everyone around me was munching away like it was popcorn. The meat comes out crispy on the outside, tender inside, and ridiculously addictive.
Most places serve it with saltine crackers and maybe some cocktail sauce, though purists insist the garlic salt is all you need. It’s bar food, party food, and comfort food rolled into one salty, meaty package that outsiders find baffling.
2. Rocky Mountain Oysters
Let me be blunt: these aren’t oysters from the ocean. Rocky Mountain oysters are bull testicles, breaded and deep-fried until golden brown. Yeah, you read that right.
The first time my cousin dared me to try them at a county fair, I nearly backed out. But peer pressure won, and honestly? They weren’t half bad—kind of like fried chicken with a slightly different texture. South Dakotans eat them at bars, festivals, and ranches without batting an eye.
The key is not thinking too hard about what you’re eating. Slice them thin, bread them well, and fry them up crispy. Dip them in ranch or cocktail sauce, and you’ve got yourself a conversation starter that’ll make city folks squirm while locals just shrug and reach for seconds.
3. Kuchen
Kuchen is South Dakota’s official state dessert, and if you disrespect it, someone’s German grandma will find you. This custard-filled cake comes topped with fruit—usually peaches, apricots, or prunes—and has a texture somewhere between pie and cheesecake.
My neighbor once brought over a cherry kuchen that was so good I considered proposing marriage on the spot. The crust is tender, the custard is sweet but not cloying, and the fruit adds just enough tartness to balance everything out. Every church basement and community potluck features at least three variations.
Outsiders often confuse it with coffee cake or regular pie, but kuchen holds its own category. It’s comfort baking at its finest, passed down through generations of German-Russian immigrants who settled here and refused to let go of their culinary roots.
4. Indian Tacos
Forget your typical taco shell—Indian tacos are built on frybread, a pillowy, crispy flatbread that’s both delicious and deeply rooted in Native American history. The bread alone could be a meal, but then we pile on seasoned ground beef, lettuce, tomatoes, cheese, and sour cream.
I had my first Indian taco at a powwow in Pine Ridge, and it was roughly the size of my head. The frybread was still warm, slightly sweet, and perfectly crispy around the edges while staying soft in the middle. The toppings were generous, and I needed about seventeen napkins.
These tacos are sold at tribal events, county fairs, and roadside stands across the state. They’re messy, filling, and absolutely worth the inevitable food coma that follows every single bite.
5. Tiger Meat
No actual tigers were harmed in the making of this dish, but plenty of outsiders have been horrified by it. Tiger meat is raw ground beef mixed with onions, salt, and pepper, then spread on crackers like some kind of carnivore’s dream come true.
My uncle serves this at every holiday gathering, and watching newcomers realize it’s completely raw never gets old. The beef is always fresh—emphasis on fresh, because food safety matters even when you’re eating raw meat. It’s tangy from the onions, savory from the seasonings, and surprisingly smooth in texture.
Some versions add a raw egg on top for extra richness. Locals treat it like fancy party food, while visitors often politely decline and reach for the cheese platter instead. It’s definitely an acquired taste that separates the brave from the cautious.
6. Lutefisk
Lutefisk is dried whitefish that’s been rehydrated in lye—yes, lye, the same stuff used in soap—then boiled until it reaches a jelly-like consistency. If that doesn’t sound appetizing, you’re not alone in thinking so.
I attended a Lutheran church lutefisk dinner once, mostly out of morbid curiosity. The smell hit me before I even entered the building, a pungent fishy aroma that could peel paint. The texture was slippery, almost gelatinous, and the taste was… well, let’s say it’s an acquired preference that requires lots of butter and salt.
Scandinavian descendants in South Dakota keep this tradition alive through annual church suppers, usually in the dead of winter. Outsiders often take one look and politely pass, while the faithful line up for seconds like it’s the best thing ever invented.
7. Kolaches
Kolaches are Czech pastries that look like sweet rolls with a thumbprint filled with fruit, poppy seed, or cream cheese. They’re soft, slightly sweet, and dangerously addictive once you start eating them.
Every small-town bakery in South Dakota seems to have its own kolache recipe, and locals are fiercely loyal to their favorite spots. I once drove forty minutes out of my way just to get fresh apricot kolaches from a bakery my friend wouldn’t stop raving about. Totally worth the gas money.
The dough is tender and buttery, while the fillings range from traditional prune to modern cream cheese and cherry. Outsiders sometimes mistake them for danish pastries, but kolaches have their own distinct texture and flavor profile. They’re perfect with morning coffee and even better when you eat three in one sitting.
8. Bison Burgers & Steaks
Bison meat might sound exotic to outsiders, but here in South Dakota, it’s just another Tuesday dinner option. The meat is leaner than beef, slightly sweeter, and comes from animals that roam the prairies like they have for centuries.
My first bison burger came from a roadside diner near Custer State Park, and I was shocked by how flavorful it was without being greasy. The meat has a richer, almost nuttier taste than regular beef, and it doesn’t shrink down to nothing when you cook it. Bison steaks are equally impressive—tender, juicy, and perfect with just salt and pepper.
You’ll find bison on menus across the state, from fancy restaurants to casual diners. It’s healthier than beef, supports local ranchers, and tastes incredible. Outsiders often hesitate, but one bite usually converts them into believers.