|Indiana is famous for it's pork tenderloin.|
The Hoosier state claim to any culinary history like the rest of America is parallel to its immigrant history. The southern part of the state was first settled by the French, while the middle of the state can claim a hearty pioneer stock that made cornbread the talk of early Hoosier foodies. The most abiding influence through out the state was modified German cuisine first brought to the state by prosperous German Catholic farmers and later preserved by Indiana’s Amish and Mennonite communities.
The pork tenderloin is Indiana’s claim to culinary fame. Many towns claim to have restaurants to have the best ‘tenderloin ‘in the State. Other lesson known culinary traditions; hail from the Region an area close to Chicago in the Northern part of the State. Here the steel industry attracted Italians and Poles who brought their own modifications to the Hoosier diet. Here Hoosier Spaghetti, which is spaghetti made with bacon and round steak. In some circles older circle Indiana is known for persimmon pudding.
Everyone in Indiana grows tomatoes. Apartment dwellers to large producers for companies like Red Gold. Tomatoes and corn have been staples in the Hoosier diet for generations. Breasted chicken is Indiana is also popular as it is in the surrounding states. Lastly, geography plays a role in Hoosier palates. Grits appear on the menu and tables on the southern part of the state and not so much in the North. Northern Indiana cuisine will borrow it passion for meat pies from Michigan. Indiana’s; love of chicken and noodles from its neighbors in western Pennsylvania and is a staple in Hoosiers diet.
|Home grown tomatos are Hoosier staples.|
This blog does not necessarily focus on distinctively tradition Hoosier or Midwestern recipes, but many will fall into those categories. This blog is to preserve and promote the recipes from Hoosiers who hail from many places. Friends, family, and coworkers who want to share their recipes from their Hoosier tables.