Ohio, the “Heart of It All,” as its slogan proclaims, is the seventh-most-populous state in the nation. So you can expect a wide variety of culinary tastes, trends and traditions. Situated on a Great Lake, bordered by the mighty Ohio River and full of farm-rich plains and valleys, the Midwestern state possesses a rich allotment of local flavors. When it comes to distinctive food and beverage products, the Buckeye State just might be the richest terrain in the nation.

Illustration by Hello Neighbor Designs

When Michael Symon set about opening a barbecue joint in the heart of downtown Cleveland, he said that he would be introducing diners to his brand of Cleveland-style barbecue. Sure, his slow-smoked beef brisket, pork ribs and pork belly are rooted in places like Texas, Memphis and the Carolinas. But the ingredients and techniques at Mabel’s BBQ have a characteristically Northeast Ohio flavor. Fueling Symon’s beefy smokers is a mix of indigenous fruitwoods like apple and cherry. In a nod to Cleveland’s great Jewish delis, Mabel’s rubs giant beef ribs with a blend of pastrami spices. Locally made kielbasa, from the nearby West Side Market, replaces the traditional Texas-style hot links, and the locally adored Bertman Original Ball Park Mustard makes an appearance in the Carolina-style sauce. Don’t come to Mabel’s and expect cornbread, mac and cheese or braised collards: Here, Eastern European-rooted sides like broccoli salad and spaetzle and cabbage prevail.

In Akron (and surrounding communities), the drive-in is alive and well. Fans of Swenson’s know that when they pull into any one of the restaurant’s handful of locations, they’ll be promptly greeted by enthusiastic “curb servers” who sprint between car and café. Flick your lights on for service, order a Galley Boy, onion rings and a creamy chocolate milkshake, and you’ll be rewarded with a classic diner meal dished up on a carhop tray affixed to the car window. Since 1934, drivers and passengers have loaded up on beloved Galley Boys, a sandwich composed of twin diner-style patties, melted cheese and not one, but two special sauces on a soft bun. The bundle is swaddled in a wax-paper pouch and garnished with an olive-topped toothpick.

Like many passionate food entrepreneurs, Jeni Britton Bauer started small — really small. Her handcrafted ice creams were available only at a tiny food stall in the North Market, a popular public market in the heart of Columbus. It took four years before she opened a second, larger Jeni’s shop in another part of town. Now, years, cookbooks and innumerable awards later, Jeni and her ice cream are seemingly everywhere, with shops dispensing those irresistibly delicious cones and cups of Salty Caramel, Brambleberry Crisp and Darkest Chocolate in scoop shops all throughout the country. But Columbus is and always will be home.