Midwestern cuisine is characterized as being no-muss, no-fuss meat and potatoes dishes that stick to your ribs and utilize the ingredients grown in the sprawling farmlands that make up most of the country’s midsection. The culinary traditions are rooted in, and in some ways a conglomerate of, the many immigrant groups that have settled here over time, particular those of European descent. German, Irish, Italian and Swedish, among others lend their flavors and traditions to many midwestern dinner tables.
Like route 66, the Hungary Buddha’s route starts in Chicago. Therefore, the American midwest was what I was cooking first.