12 Wisconsin Foods That Outsiders Just Don’t Get

The food scene in Wisconsin is as unique as its cheese-loving residents. Beyond the famous dairy products, the Badger State boasts a collection of culinary treasures that often leave visitors scratching their heads.
From peculiar pastries to unusual meat preparations, these Wisconsin delicacies might seem strange to outsiders, but they’re beloved traditions for locals.
1. Cheese Curds That Squeak

Fresh cheese curds announce themselves with a distinctive squeak against your teeth. These bite-sized morsels of dairy delight are Wisconsin’s unofficial snack food.
The fresher they are, the louder they protest when bitten. Out-of-staters often look confused at our insistence on the squeak factor, but Wisconsinites know that silent curds simply won’t do.
2. Butter Burgers

Slathering a burger with butter might sound like heart attack territory to outsiders, but in Wisconsin, it’s culinary poetry. The butter melts into the beef patty, creating a rich, velvety flavor that elevates the humble hamburger to legendary status.
Restaurants like Solly’s and Culver’s have built empires on this decadent tradition that makes cardiologists everywhere shudder.
3. Booyah

Massive kettles of slow-cooked stew bubbling away at community gatherings – that’s booyah for you. This hearty Belgian-influenced soup-stew hybrid is practically a religion in northeastern Wisconsin, especially around Green Bay.
My uncle Pete once spent 12 hours tending his famous booyah kettle at our family reunion. By sundown, the rich chicken-and-vegetable concoction had neighbors from three blocks away following their noses to our backyard.
4. Cannibal Sandwiches

Raw ground beef on rye bread with chopped onions – a holiday tradition that makes outsiders recoil in horror. This German-inspired appetizer (also called tiger meat) appears at Christmas and New Year’s gatherings across the state.
Despite health department warnings about consuming raw meat, stubborn Wisconsinites refuse to abandon this peculiar delicacy.
When I describe this to out-of-state friends, their expressions range from disgust to genuine concern for my well-being.
5. Friday Fish Fry

Fish fries happen everywhere, but Wisconsin elevates them to sacred ritual status. Every Friday, restaurants across the state serve beer-battered cod, perch, or walleye with potato pancakes, coleslaw, and rye bread.
The tradition stems from Catholic meat abstinence, but has transcended religion to become a statewide institution.
Outsiders don’t understand why we’ll wait two hours for a table at supper clubs just to participate in this weekly fish communion.
6. Kringle

Oval-shaped Danish pastries filled with fruits, nuts, or custard have achieved official state pastry status in Wisconsin. These labor-intensive treats require dough that’s folded repeatedly to create dozens of buttery layers.
Racine bakeries ship thousands nationwide, but nothing beats a fresh kringle with morning coffee. Growing up, my grandmother would drive two hours round-trip to Racine just to bring home fresh almond kringles for Sunday breakfast – that’s dedication to pastry perfection.
7. Beer Brats Boiled in Beer

Bratwurst simmered in beer before hitting the grill isn’t just cooking – it’s a tailgating art form. The sausages absorb the beer’s flavor while the alcohol evaporates, creating a juicy, flavor-packed experience that’s pure Wisconsin.
The “beer hot tub” (an aluminum pan of beer and onions) keeps the brats warm after grilling. Outsiders might grill bratwurst, but they miss the crucial beer bath that makes our version superior.
8. Beer Cheese Soup

Liquid cheese infused with beer sounds like a fever dream, but it’s standard fare on Wisconsin menus. This velvety soup combines two state passions – dairy and brewing – into one gloriously decadent bowl.
Garnished with popcorn (yes, popcorn), it’s comfort food that puzzles outsiders. The first time I served this to my college roommate from California, she stared at the popcorn topping for a full minute before cautiously dipping her spoon in.
9. Pickled Eggs

Those mysterious jars of purple eggs behind Wisconsin bars aren’t Halloween decorations. They’re pickled eggs – hard-boiled eggs soaked in beet-infused vinegar brine until they turn a vibrant magenta color.
Bar patrons munch these tangy protein bombs alongside cold beer. The combination of pickled egg, beer, and perhaps a slice of summer sausage constitutes a perfectly acceptable dinner in many Wisconsin establishments.
10. Corn on the Cob with Mayonnaise

Forget butter – many Wisconsinites slather sweet corn with mayonnaise before sprinkling it with chili powder, lime, and cheese. This Mexican-inspired elote variation has been embraced throughout the state, especially at summer festivals.
Outsiders recoil at the sight of mayo on corn, but one taste usually converts skeptics. The creamy coating helps seasonings stick while complementing the corn’s natural sweetness in ways butter simply cannot match.
11. Pasties

Cornish miners brought these handheld meat pies to northern Wisconsin generations ago. Packed with beef, potatoes, rutabaga, and onions inside a flaky crust, pasties were designed as portable lunches for workers underground.
Today, they’re beloved regional comfort food. Upper Peninsula, Michigan, claims them too, but don’t tell a Wisconsinite from Iron County that – we’re quite territorial about these savory pockets of deliciousness.
12. Wild Rice Soup

Native-harvested wild rice transforms ordinary cream soup into something magical. This indigenous grain grows in northern Wisconsin’s lakes and rivers, providing a nutty, chewy texture unlike cultivated rice.
Our version typically includes cream, chicken, and vegetables. During hunting season, my father would always request wild rice soup upon returning from the woods.
The earthy, hearty bowl somehow tasted even better after a day in the crisp autumn air.