A world of flavors in Minneapolis

Minneapolis’ burgeoning culinary scene has been gaining notice with traveling gourmands.

However, what may most surprise visitors is the sheer diversity of foods you’ll find on Minneapolis menus.

An eclectic mix of cultures and flavors has created a truly unique food scene in this northern city.

If you still crave an unforgettable dish from your travels or have always wanted to try a specialty from the other side of the globe, chances are you’ll find it in Minneapolis.

Vegan Ethiopian: Lulu Ethiovegan is a family-owned vegan restaurant serving a variety of Ethiopian dishes. Injera, a spongy fermented flatbread, is paired with vegan stews, which can be ordered separately or as part of a platter. Popular stews include the spicy miser wot, which is lentils cooked with garlic, ginger and onion in berbere sauce.
Kumpir: This Turkish treat is baked potatoes filled with a variety of corn, peas, carrots, salami, sausage and mushrooms. According to the owner, the new Mrs. Dessert and Kumpir is the first place in Minnesota where you can get Kumpir, and one of only a few spots in North America.
Mok Paa: This Laotian steamed fish dish from Gao Noi consists of whitefish, dill and spicy rice slurry. The fish is wrapped in banana leaves and tied with thin strips of bamboo before being steamed. This dish pairs well with a bowl of Jasmine or sticky rice.
Zoo Siab Meal: Union Hmong Kitchen‘s Lake Street location offers Zoo Siab, pronounced “zhong shee-ah,” means “happy” in Hmong. The meal consists of a protein and side of your choosing, such as Hmong sausages and Kaho Sen Rice Noodles. Each meal comes with a side of purple sticky rice and pickles.
Malawax and Nafaqo: Karmel Mall is filled with a multitude of Somali shops and restaurants selling tea and foods such as Malawax and Nafaqo. Malawax is a Somali crepe lightly seasoned with cardamom and enjoyed as a breakfast or snack. Malawax is delicious eaten warm with melted butter and honey. Nafaqo is a hardboiled egg enveloped in potato, deep fried and topped with spice.
Choginyapi: Choginyapi is an open-faced corn sandwich from Owamni and the Indigenous Food Lab Market’s Spirit Kitchen. This Native American dish can be made with proteins such as elk, bison and turkey, and topped with dandelion pesto, pickled onions and more.
Menudo and Pan de Dulce: Mercado Central is a thriving marketplace of Latino businesses. La Perla is known for its tortillas sold across the Twin Cities, and their restaurant in Mercado offers Menudo, a Mexican soup made with tripe in a red chili pepper broth base and seasoned with ingredients such as hominy, lime and oregano. Panaderia El Mexicano’s Pan de Dulce are Mexican sweet breads, such as Polvorones, which is a shortbread made with a variety of flavorings and toppings, and Cuernitos, a brioche-like croissant sometimes topped with sugar.
Lefse and Lutefisk: These popular Scandinavian foods are often eaten at holiday or family meals. Lefse is a Norwegian flatbread made with potatoes, flour and sometimes butter and milk. It can be topped with a variety of different ingredients, such as butter, sugar and salt. Lutefisk is dried whitefish soaked in lye and rinsed off with water; it is commonly rolled up in the lefse. Both can be bought year-round at Ingebretsen’s Nordic Marketplace on Lake Street.

For more information on where to eat in Minneapolis, visit here. 

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