The Cuisine of Iowa

on Thursday, March 17, 2011

Cuisine of Iowa includes the pork tenderloin sandwich, consisting of a lean, tenderloin-cut pork chop which is pounded flat, breaded, and deep fried before being served on a seeded hamburger bun with any or all of ketchup, mustard, mayonnaise, and dill pickle slices. The main ingredient of this dish bears a striking similarity to schnitzel and as such, may be related to the large population of German immigrants that originally populated central Iowa. Iowa is also the center for creamed corn production and consumption. Yet it is also popular in the other Midwestern states.

Iowa is the center for loose-meat sandwiches, such as those popularized by Maid-Rite.