If you thought Minnesota was all Scandinavians and lakes, take this culinary tour for a view of the real North Star State. Yes, you'll see your fair share of Swedish meatballs — they're delicious! — but you'll also explore the abundance of local ingredients, along with Minnesota's diverse immigrant communities and the food they've brought with them. And the lakes? Well, let's just say the fish are biting, and you will be too!

Illustration by Hello Neighbor Designs

Minnesota has been home to Swedish immigrants for more than 150 years, and they've certainly left a mark on the state's food culture. Though many Scandinavian dishes have become iconic here in the north, few seem to have the pervasive reputation of Swedish meatballs. Fika, in the Swedish American Institute, has elevated the comforting spiced, cream-sauced meatballs to a new level. Perfectly seasoned with allspice, juniper and pepper, Fika’s meat morsels are served with creamy mashed potatoes, sweet pickles and of course, the traditional partner to all respectable Nordic meatballs, lingonberries.

Wild Rice, which is not actually rice at all, but grass seed, is Minnesota's state grain and one that's been lovingly embraced by Minnesotan cooks. You find it in everything from burgers, pancakes, hot dish and of course, the famous Minnesota wild rice soup. While you can find this soup, both creamy and brothy, on restaurant menus all over the state, the version Minnesotans love best, can't be found at any of the state's dining establishments. You can buy it by the cup or the quart at Lunds & Byerlys grocery stores. This upscale chain, which has been in the Twin Cities for generations, has a loyal following when it comes to its iconic soup. Rich, creamy and comforting, the soup is studded with chunks of ham, loads of wild rice, veggies and crunchy almond slices. You can take it to go, or enjoy it in one of their in-store cafes.

It might look like a casserole to you, but ask any Minnesotan what they call this combination of beef or chicken, veggies and canned cream of mushroom soup — traditionally topped with Tater Tots — and the response will be "hot dish." This easy to make casserole can be found everywhere from church suppers to family reunions. It’s even at the center of a highly competitive culinary competition that pits the state’s congressional delegation against one another to see just who makes the best hot dish. While it’s mostly a dish made at home, The Mason Jar, located in Eagen, serves a version that will remind you of your grandmother’s cooking, if your grandmother made everything from scratch. Ground beef is browned and stirred into a rich and creamy mushroom sauce, and draped over tots. Melted cheddar cheese and a few more tots crown the top for rib-sticking glory.