Sample some tastes of Ohio

6 Uniquely Ohio foods on the trail

Ohio's industrial past created a melting pot of cultures with a variety of cuisine that you can experience as you cross the state. Here are some of the regional foods that are yours to sample. Warning! There is no healthy food on this list, just midwestern comfort fair with European influences.

Image courtesy of Chiot’s Run on Flickr

Cincinnati Chili

Not a Texan’s chili! Cincinnati chili originated with Macedonian immigrants to the Queen City. It has a unique taste that includes cinnamon and chocolate among the ingredients. The savory sauce is served over spaghetti covered with a humongous mound of shredded cheddar cheese. You can get it as a three way, four-way, or five way. I will let your imagination go wild with that. Skyline Chili is my favorite as a person who lived in the Queen City for 2 years. Do the 5-way always!

Image courtesy of Massey Pizza

Columbus Pizza

Every region of the United States has a twist on classic Italian pizza. Columbus is no exception. Columbus style pizza is a thin cornmeal dusted crust with the toppings spread edge to edge with no outer crust. The round pizza is cut into squares rather than the traditional pie cut. Massey's Pizza, a Columbus pizza chain, claims to be the originator of this pizza. Many Central Ohio pizzerias mimic this style.

Tom’s shredded chicken sandwich

Shredded Chicken Sandwich

These sandwiches are a staple on the menu of many rural Ohio diners. They are also found at high school athletic events’ concession stands. The basic Ohio chicken sandwich recipe is simple; a large can of canned chicken combined with a can of cream of chicken soup and a sleeve of saltine crackers.

There are countless variations from the simple to Buckeye gourmet. They are one of my favorite cold weather go-tos. Here is my recipe, a tad more detailed.

Image courtesy of 614Now

Fried Bologna Sandwich

This is not your school lunch box bologna sandwich. A thick slab of German style balogna, at least a quarter inch and more, is fried on a flat top, topped with a slice of American cheese, a thick slice of onion, and pickles. It is served either on white bread or sandwich bun.  

The most famous location for the sandwiches is the G&R Tavern in Waldo, Ohio which is not on the trail. You will find it on menus where you will find the shredded chicken sandwich. Don't knock it until you try it!

Image courtesy of Akron Beacon Journal

Barberton chicken

Serbian immigrants to Barberton are responsible for this unique take on fried chicken. It has been featured by many food bloggers and food writers. The chicken is batter dipped and deep fried in lard.

The most distinctive thing about a Barberton chicken dinner are the sides. It comes with an immense portion of greasy fair-style french fries and hot sauce, a stewed rice dish combined with tomatoes and hot Hungarian wax peppers. The rice is the star of the meal for me.

Barberton is on the Ohio and Erie Canal Towpath Trail just south of Akron. You will find many of these Barberton chicken houses in the area. My favorite is Hopocan Gardens.

Image courtesy of Anna in the Kitchen

Pierogis

No food is more quintessential Cleveland than pierogis. The city is home to many immigrants that worked the steel mills in the industrial Cuyahoga River valley. A Polish pierogi is a dumpling that is traditionally filled with potato, sauerkraut and/or cheese mixture.  Today, they are filled with an eclectic variety of ingredients. They are often browned in butter after being boiled and served with sautéed onions and a side of sour cream. Pierogies are a common item on menus in the Cleveland area.

Tom's Bonus

I looked for a recipe for a copycat Skyline Chili recipe when I moved from Cincinnati. A coworker gave me this recipe to try. It is point on. It tastes like Skyline Chili to me. Thanks Kerry! Let me know if you make it and like it.

Cincinnati "Skyline" Chile

• 2 lbs. ground beef

• 1 qt. water

• 2 grated onions

• 4 toes garlic

• 5 whole allspice berries

• 5 whole cloves

• 1/2 tsp. red pepper

• 1 1/2 tsp. salt

• 1 tsp. ground cumin

• 4 TBL. chili powder

• 2 TBL. vinegar

• 1/2 oz. Bakers Chocolate

• 1 tsp. cinnamon

• 1 bay leaf

1. Bring ground beef to a boil in the water mashing beef to a fine texture.

2. Add the other ingredients and simmer for 3 hours.

3. Refrigerate overnight and lift the grease off the next day. Do not skip this step!

4. Serve over spaghetti and top with onions, kidney beans, and a generous topping of cheddar cheese.

Happy eats on the trail!

Tom on the Trails