6 Traditional Foods
You Have To Try in Kansas City

Barbecued meat is the gastronomic passion of the so-called "world capital of barbecue", also known as Kansas City. Barbecued pork ribs, flavorful slices of hot or cold beef brisket, or a "pig salad" of succulent pulled pork - those are just some of the delicacies of the Kansas City-style barbecue. The barbecue craze dates back to around 1908, when Henry Perry, an African-American chef, first started slow cooking pork ribs over oak and hickory, drizzling them with a sauce consisting of molasses, chiles, and tomatoes. He served the meal in newspaper and sold it for 25 cents a piece, and the consumers' acceptance and love of barbecued meat went better than expected. While home cooks and chefs have added their own secret ingredients since Perry's time, the most basic barbecue sauce and the method of preparation still remain much the same. Every October, barbecue lovers from all around the world gather in Kansas City for the American Royal Barbecue competition. Launched in 1980, it challenges about 600 teams against each other in categories such as chicken, pork ribs, pork shoulder, sausage, and beef brisket, and those who aim for the Great Champion title must barbecue in all categories. With its four day cook-off, rodeos, horse shows, and feasting on meat at vendor stalls, Kansas City is a barbecue capital worthy of its name.Expand

Burnt ends are a delicious specialty originating from Kansas City. The name refers to the unusually-shaped, tougher, fattier end pieces of barbecued brisket which were served as appetizers, placed into stews, or given to customers free of charge. These smoky burnt ends capture melted fat during the barbecue process, making them incredibly flavorful. Nowadays, they are a staple menu item in the city, usually served cubed on their own or smothered in barbecue sauce. Burnt ends can also be used in sandwiches or combined with baked beans and french fries.Expand

Although many people might think so, the famous slider is not just a small hamburger, but a very specific food item. First of all, a small ball of ground meat is smashed on a well-oiled griddle until very thin, accompanied by onions, which fry into the meat during the cooking process. The meat is then flipped, and other ingredients are added on top of the meat, including the slider bun which absorbs the aromas and flavors while it steams. Originally, slider was a term describing small burgers at White Castle restaurants throughout the United States of America. There are several theories as to why they’re called sliders: one says that they slide down easily because people typically eat more than just one, another says it’s because they slide across the griddle to make room for new meat patties, while White Castle says it’s because they slide out of their boxes with ease. Originally, slider was a term describing small burgers at White Castle restaurants throughout the United States of America. Interestingly, on January 14, 2014, Time magazine described the White Castle slider as the most influential burger of all time.Expand

Originally an American invention, succulent and smoky barbecue ribs have become one of the most famous dishes in the world. The dish is typically prepared with pork ribs, usually spareribs or the tender, leaner baby back ribs. Pork is the obvious choice for the dish since it tends to be juicier on the bone, allowing the meat to come right off after the grilling process. It is one of the barbecued dishes which leans on the American-style grilling, in which the meat is cooked long, slow, and at a low temperature. To give the ribs their distinct taste and texture, they are always treated before grilling. Two most common ways include marinating and dry-rubbing. Marinating is usually done with soy or Worchester sauce, different spices, ketchup, and occasionally even whisky or honey. As the name suggests, dry-rub is usually made with powdered spices such as smoked paprika, garlic, Mediterranean or Oriental spices, sugar, and mustard. During grilling, the ribs are repeatedly smothered with a spicy barbecue sauce, which eventually provides the ribs with a luscious, viscous, and slightly spicy external layer. Ribs are a typical part of classic American barbecues, although they can be found in restaurants around the world and are also commonly prepared at home.Expand

Fried ice cream is a decadent treat made by coating a scoop of ice cream in crumbled cookies or cornflakes, then deep-frying it for a short period of time until golden-brown in color on the exterior. The scoop of ice cream should ideally be frozen below the usual temperature at which ice cream is kept, in order not to melt when fried. If served in the most traditional way, frozen ice cream is placed on a cinnamon-sugar tortilla shell. This dessert became popular during the 1980s, and it was first adopted by a famous Mexican restaurant chain.Expand

St. Louis-style pizza is a unique type of pizza originating in the Midwestern American city of St. Louis, Missouri and the surrounding areas. Unlike regular pizzas, the crust is very thin and cut into squares or rectangles instead of wedges, but it can still be layered with many different toppings. The pizza is typically prepared with Provel, a processed cheese made by combining Provolone, Swiss cheese, and white Cheddar. Although there are various recipes for this dish, they all seem to derive from Imo's, a popular pizza chain from St. Louis.Expand