14 Only-In-Ohio Foods People Are Weirdly Passionate About

Ohio’s food scene might fly under the national radar, but locals defend their regional specialties with surprising intensity. From chocolate-dipped peanut butter confections to oddly spiced meat sauce over spaghetti, these dishes spark fierce debates and hometown pride.

When you visit the Buckeye State, prepare for culinary traditions that might seem strange to outsiders but are absolute gospel to Ohioans.

1. Buckeyes

Named after Ohio’s state tree, these peanut butter balls dipped in chocolate mimic the nuts that fall from buckeye trees. The exposed peanut butter ‘eye’ is the signature touch.

Grandmothers guard their recipes like state secrets, adjusting ratios of powdered sugar to create the perfect texture. During football season, these treats appear at every tailgate from Columbus to Cleveland.

2. Cincinnati Chili

Forget Texas-style chili; this Mediterranean-spiced meat sauce contains cinnamon, chocolate, and allspice, served over spaghetti. The numbering system confuses outsiders: two-way (pasta and chili), three-way (adds cheese), four-way (adds onions), five-way (adds beans).

Skyline and Gold Star chains battle for supremacy while locals choose sides with religious fervor.

3. Goetta

German immigrants created this breakfast meat to stretch limited supplies of pork and beef. Mixed with steel-cut oats and pan-fried until crispy, goetta delivers a satisfying crunch followed by a soft, savory interior.

Cincinnati’s Glier’s Goetta produces over a million pounds annually. The city even hosts Goettafest each summer where fans devour goetta balls, goetta pizza, and goetta brownies.

4. Barberton Chicken

Serbian immigrants brought this spicy fried chicken style to Northeast Ohio in the 1930s. The bird gets a distinctive crimson color from paprika in the breading.

Always served with hot rice doused in tomato-pepper sauce (locals call it ‘hot sauce’) and vinegar-based coleslaw. Belgrade Gardens, White House Chicken, and Hopocan Gardens form the ‘Chicken Trail’ that devotees regularly pilgrim through.

5. Ohio-Style Pizza

Don’t expect traditional slices here. Ohio pizza comes cut into small squares (‘party cut’), no matter the pizza’s shape. The thin, crispy crust supports edge-to-edge toppings with sauce that leans surprisingly sweet.

Donatos pioneered the style, but Marion’s Piazza in Dayton and Tommy’s in Columbus have their fierce defenders. The square-cut approach sparks heated debates with transplants from New York or Chicago.

6. Polish Boy Sandwich

Cleveland’s signature sandwich is a glorious mess of kielbasa sausage topped with french fries, coleslaw, and barbecue sauce; all stuffed into a bun. Every bite delivers a combination of smoky, tangy, crunchy, and soft textures.

Food trucks and old-school spots like Seti’s Polish Boys and Hot Sauce Williams battle for supremacy. Anthony Bourdain once called it ‘soul-affirming’ despite the inevitable shirt stains.

7. Cheese Coneys

Not just any hot dog; these miniature franks get smothered with Cincinnati chili, diced onions, mustard, and an improbable mountain of finely shredded cheddar cheese. The proper way to eat requires strategic planning to avoid wearing half your meal.

Locals order them by the half-dozen and debate whether oyster crackers belong on the side.

8. Sauerkraut Balls

These golf ball-sized fritters combine tangy sauerkraut with ground sausage, cream cheese, and breadcrumbs before taking a dip in the deep fryer. The contrast between the crunchy exterior and soft, tangy interior creates instant addiction.

Akron bars claim ownership of the recipe, serving them with spicy mustard for dipping. During holidays, grandmothers across Northeast Ohio roll hundreds for family gatherings.

9. Shredded Chicken Sandwich

This humble sandwich appears at every Ohio potluck and high school concession stand. Slow-cooked chicken gets shredded and mixed with cream of chicken soup and crushed crackers until it reaches a spreadable consistency.

Served on a soft bun, sometimes topped with potato chips for extra crunch. Root Beer Stande in Dayton serves a version so beloved that locals stockpile them in freezers when visiting from out of state.

10. Graeter’s Ice Cream

Made using the French Pot process, Graeter’s produces ice cream so dense a plastic spoon might snap. Their signature Black Raspberry Chip features massive chocolate chunks, not chips; created by pouring liquid chocolate into the churning cream.

Oprah declared it her favorite, but Ohioans knew that all along. Lines form even in winter, with regulars debating whether Black Raspberry Chip or Buckeye Chocolate Chip deserves the crown.

11. Sugar Cream Pie

Known as ‘desperation pie’ from pioneer days when fruit wasn’t available, this simple custard combines sugar, cream, flour, and vanilla. The result is a silky-smooth filling with a nutmeg-dusted top that caramelizes slightly during baking.

Amish bakeries throughout Ohio’s Holmes County serve the best versions. Locals debate whether the crust should be flaky or cookie-like, with family recipes passed down through generations.

12. Fried Sauerkraut

Beyond sauerkraut balls, Ohioans take regular sauerkraut and transform it by pan-frying until caramelized. The heat mellows the fermented tang while creating crispy edges that change skeptics into believers.

Often mixed with bacon and onions in Cleveland’s Polish neighborhoods. Some families serve it alongside pork roast for New Year’s good luck, while others stuff it into pierogies for a double dose of Eastern European comfort.

13. Pierogies

Cleveland’s Polish and Ukrainian communities made these dumplings an Ohio staple. Filled with potato and cheese, sauerkraut, or prunes, they’re boiled then pan-fried in butter with onions until golden.

Church basement ladies still gather to hand-pinch thousands for community fundraisers. Sokolowski’s University Inn served them by the plateful for generations, while the Indians baseball team races pierogi mascots between innings.

14. Apple Fritters From Amish Country

These aren’t dainty pastries; Amish bakers create massive, irregularly-shaped fritters studded with fresh apple chunks and glazed while still warm. The contrast between crispy exterior and soft, apple-filled interior creates an irresistible texture.

Roadside stands throughout Holmes and Wayne counties sell them by the dozen. Fall pilgrims drive hours just to bite into these still-warm treasures, often eating them in their cars before they even leave the parking lot.