Traveling through the Great American West, in the heart of the United States, is the perfect occasion to discover local specialties, food traditions, unique ingredients, flavors and original recipes that make your trip even more memorable. Here are some must-try culinary experiences to include in your itinerary across the Great American West.
Yellowstone National Park: huckleberries
Nothing to do with the fictional Huckleberry Finn created by Mark Twain. These are small wild berries, found in shades of red, blue or black, much like blueberries. Across the United States, huckleberries are used in countless products: from smoothies to bath salts! In Yellowstone National Park, you’ll find them in abundance, enjoyed both by visitors and by grizzly bears.
Thanks to their thick skin, huckleberries are perfect for creating treats like jellies, candies, and jams. Try a huckleberry margarita at the historic Old Faithful Inn, or pour delicious huckleberry syrup on pancakes at the M66 Grill at the Canyon Lodge. For a real treat, sample a huckleberry ice cream cone at Mammoth Hot Springs. If the Rocky Mountain climate leaves your lips dry, pick up a huckleberry lip balm at the Yellowstone Lake Hotel shop. All these options are found within the national park.
Wyoming: green chile
Beyond the classic beef steak, Cheyenne, Wyoming has a surprise in store: the famous green chile. Each restaurant serves its own version of this spicy sauce, but locals are loyal to their favorite recipe.
This staple is generously poured over burritos, fries, or omelets. Every place changes up the ingredients, texture and spiciness, but the base is always green chile—typically one or more of seven local varieties, which determine how hot the sauce is. Some recipes include sausage or ground beef; some make it thick and creamy, while others keep it light and quickly absorbed. Every version, though, carries the distinctive taste of Cheyenne. Many eateries claim to have the best green chile—so the only way to judge is to try it, especially how locals do: on a breakfast burrito. Try it also with burgers, classic Mexican dishes, or a variety of sides—the sauce pairs with just about everything.
North Dakota: smorgasbord
A true Midwestern meal inspired by Scandinavian traditions is now commonplace in Fargo’s dining scene, North Dakota. We’re talking about the smorgasbord: a large selection of hot and cold dishes, typically served buffet-style, rooted in local traditions, often for celebrations or simply to bring together all available food in the house. Head to Prairie Kitchen, one of the concepts of 701 Eateries in town, to sample a Scandinavian-style smorgasbord featuring charcuterie boards, a variety of meats, cheeses, breads, lefse, trout sauce, and pickled herring.
South Dakota: chislic and pickle beer
South Dakota boasts its own state specialty: chislic. These are cubes of seasoned beef or lamb, fried or grilled on wooden skewers, found in local pubs and restaurants. For some of the best, visit Sioux Falls at Urban Chislic or head to Freeman at Meridian Corner, where the South Dakota Chislic Festival is held every July. You can also find this mouthwatering skewered meat in Rapid City at Minervas Restaurant & Bar and Dakota Steakhouse. The region is also known for its bison herds—the largest in the US. Enjoy lean, cholesterol-free bison burgers or steaks at places like Firehouse Brewing Co. For breakfast, try Tally’s Silver Spoon for buffalo hanger steak and eggs; later, order bison meatloaf at Murpley’s Pub & Grill. And to drink? Try a pickle beer—a state specialty: a refreshing draft beer with a tangy pickle.
Idaho: finger steaks
Idaho has introduced the ultimate comfort food combo: finger steaks. These battered and deep-fried strips of beef are a true state delicacy. Sample them at many places throughout the Gem State, each claiming to have invented the original. Though the origin is unclear, finger steaks have become an Idaho classic. For the authentic experience, dip your finger steaks in fry sauce—a creamy blend of ketchup, mayonnaise, spices, and pickles.
Montana: craft breweries
In Montana, head to Butte for Pekin Noodle Parlor: the oldest Chinese restaurant in the US, founded in 1911 during the Gold Rush by Chinese immigrants arriving to mine. An entirely different—and quirky—scene awaits at the Sip’n Dip Lounge in Great Falls, where mermaids (and mermen) swim behind the tiki bar. Montana’s real pride? Its craft breweries, giving the state the second-highest rate of breweries per capita in the US, making it a haven for beer lovers.
The city of Missoula is the epicenter of Montana’s brewery scene and home to its biggest, Big Sky Brewing, serving beers like Moose Drool, Space Goat and Trout Slayer. At KettleHouse Brewing, sample Cold Smoke, Double Haul, Eddy Out and Fresh Bongwater. Draught Works offers playful brews including Clothing Optional Hazy Pale Ale and Space Hippy. On the shores of Flathead Lake in Lakeside, order Bottom Blonde or Sip N’Go Naked at Tamarack Brewing. In Kalispell, Kalispell Brewing features Two Ski Brewski, and Bonsai Brewing in Whitefish offers Basket Case and Cranky Sheriff 21. To round off, Cut Bank Brewery serves up peculiarly named Penguin Piss and Rail Spike. Consider planning a craft beer trail through Western Montana to discover these creative local brews.
