A State-by-State Guide to the Most Iconic Foods in America

42/51 Previous Next

© from my point of view/Shutterstock

South Dakota: Chislic

In South Dakota, especially the eastern part of the state, the go-to local delicacy is chislic – a simple yet addictive dish of fried or grilled meat cubes. Chislic typically consists of bite-sized pieces of red meat (often lamb or mutton, though beef or venison are also used) that are cooked quickly at high heat and served hot, usually speared with toothpicks. It’s said to have been brought to the region by Russian immigrants of German heritage (some trace it to the Crimea area) in the 19th century, and it took root particularly in southeastern South Dakota. Traditionally, chislic is prepared by deep-frying the seasoned meat cubes until just medium-rare, giving them a browned exterior and juicy interior, though some places grill them. Once cooked, they’re sprinkled generously with garlic salt or other seasonings. The classic South Dakotan way is to serve chislic in a basket with a side of soda crackers and perhaps some hot sauce or ranch for dipping, plus a cold beer to wash it down. In fact, there’s an area nicknamed the “Chislic Circle” in South Dakota where this snack is most popular. It’s bar food, picnic food, and fair food all in one – unpretentious and satisfying. South Dakotans are so proud of chislic that in 2018 it was declared the state’s “nosh” (official snack) to honor its cultural significance. So if you pass through the Mount Rushmore State, don’t miss the chance to stab a few pieces of chislic – it’s the ultimate local bite that packs a meaty punch of Great Plains tradition.