What type of food is indianapolis known for

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Next Article What should be the content of introduction? Back To Top. Sliced thin, hot off the grill, juicy, tender and set inside a squishy white bun is the steak sandwich Indiana State Fair masses crave. Two vendors sell Hoosier rib-eye sandwiches at the fair, one of them being the Indiana Beef Cattle Association. The organization reached a peak of genius in when it crowned the steak sandwich with a load of smoked beef brisket.

So many Indiana places have mastered burgers pressed on a griddle until their edges become umami crisp, but the undeniable No. Ground chuck patties get their lacy rings from being smashed on the same griddle that's been seasoned over decades at the year-old, cash-only restaurant.

Smashed burger bucket list: These are the best smashed burgers in Indianapolis. Downright chunky with the hot stuff, St. One of them downed all four in 13 seconds during a St. Elmo shrimp-cocktail-eating contest at a Indiana Pacers game. Back then, Zombie Dust was made in more limited quantities, meaning it was difficult to find.

Since then, 3 Floyds has upped production as Zombie Dust continues to win accolades. Admittedly, these are really small doughnuts, although some Hooisers fry canned biscuits for the cinnamon-sugar-coated puffs.

Always eat them warm from the fryer and smeared with apple butter, preferably homemade. If fall in Indiana had a flavor it would be spicy, sweet persimmon pudding. The moist texture is somewhere between pound cake and soft brownies. The Times recommended firm, tangy Fuyu persimmons. Tsk tsk. The correct choices are squish, super-sweet, wild American persimmons picked up from the ground under persimmon trees. Famous persimmon pudding: This family recipe is years old. Hunting grounds are top secret, but in just-right rainy seasons, morels pop up in backyards.

While it does offer wonderful sushi items, the daily changing specials are the highlight of the menu. You may get a beautiful fish taco, a bowl of rich ramen, or one of my most recent favorites, a smoked egg, still runny in the middle served with fresh potato chips and caviar. But even with all the wonderful innovative options available, one of our most traditional local food specialties is something that every visitor should try at least once while they are in town. The breaded pork tenderloin sandwich is a Hoosier tradition, and you will rarely find them outside the Indiana borders.

It is a cutlet of pork tenderloin that has been pounded to different degrees some are really thin while others are thicker and meatier , breaded or battered in some way, and fried.

Just beware of the infamous pork fritter, which is a processed imitation served by some restaurants. Wherever you end up, hopefully you will have the opportunity to enjoy our local foods and some of our famous Hoosier hospitality. Erin Day was born and raised in Indianapolis and currently resides there with her husband and two kids. Before moving back to Indy in , she lived in San Francisco and Europe, developing a love for cooking, eating, and trying new foods.

She started her blog about Indianapolis restaurants in with the intent to raise awareness, and hopefully expectations, about the Indianapolis food scene. You can find her blog at Indianapolis Restaurant Scene , and can contact her via email at erininindy gmail.

Mass Ave features independent bars, restaurants and shops.