Michigan’s diverse culinary landscape reflects its rich cultural heritage, agricultural bounty, and innovative spirit. From Detroit’s urban food scene to the cherry orchards of Traverse City and the pasty shops of the Upper Peninsula, Michigan offers a remarkable array of distinctive foods that have become deeply embedded in the state’s identity.
Detroit’s Urban Delicacies
Detroit-Style Pizza
Perhaps no food represents Michigan’s largest city better than Detroit-style pizza. This distinctive square pizza was born in the 1940s at Buddy’s Pizza, where it was originally baked in repurposed automotive parts trays—a fitting origin for Motor City. What makes Detroit-style pizza unique is its thick, airy crust that’s crispy on the outside yet chewy inside. Wisconsin brick cheese is spread edge-to-edge, creating caramelized cheese corners that many consider the best part. The sauce is typically drizzled on top after baking, creating a reverse layering that distinguishes it from other deep-dish styles.
Today, Detroit-style pizza has gained national recognition, with chains like Buddy’s, Jet’s Pizza, Little Caesars, and Domino’s (which started in nearby Ypsilanti) spreading Michigan’s pizza tradition across the country.
Coney Dogs
The Coney Island hot dog represents another cornerstone of Detroit’s food identity. Despite the name suggesting New York origins, the Detroit Coney is a unique creation with roots in the city’s Greek and Macedonian immigrant communities from the early 1900s.
A proper Michigan Coney features a beef hot dog in a steamed bun topped with a meat-based chili sauce (never with beans), diced white onions, and yellow mustard. Two distinct styles have emerged: Detroit’s wetter chili sauce versus Flint’s drier, meatier topping. Legendary rivals American Coney Island and Lafayette Coney Island, located next door to each other in downtown Detroit, have been serving these iconic dogs for generations.
Pączki
The Polish influence in Michigan, particularly in Hamtramck (a city surrounded by Detroit), is deliciously evident in the popularity of pączki (pronounced “POONCH-key”). These rich, filled donuts are traditionally eaten on Fat Tuesday before Lent begins. Unlike regular donuts, pączki are made with a rich dough containing eggs, butter, and sometimes alcohol, then filled with fruit preserves or custard and coated with powdered sugar or icing.
On Pączki Day, bakeries throughout Michigan—especially in Hamtramck—sell thousands of these treats, with customers lining up before dawn to secure their boxes of these once-a-year indulgences.
Fruits of the Great Lakes State
Traverse City Cherries
Michigan leads the nation in tart cherry production, with the Traverse City region serving as the epicenter of this industry. The unique microclimate created by Lake Michigan provides ideal conditions for growing these ruby-red fruits, which are harvested in July and celebrated at the National Cherry Festival in Traverse City.
Michigan’s tart cherries are transformed into countless culinary creations, but perhaps none is more iconic than cherry pie. The combination of flaky crust and tart-sweet filling makes this dessert a quintessential Michigan experience. Beyond pies, Michigan cherries appear in everything from preserves and dried snacks to wines and craft beers.
Michigan Salad
The Michigan Salad has become a restaurant staple throughout the state. This refreshing dish typically combines mixed greens with dried cherries, blue cheese, candied walnuts or pecans, and often apple slices, all dressed with a light vinaigrette. The combination perfectly represents Michigan’s agricultural diversity, bringing together local fruits, dairy, and produce in a harmonious blend of flavors and textures.
Upper Peninsula Specialties
Pasties
No food is more synonymous with Michigan’s Upper Peninsula than the pasty (pronounced with a short “a” as in “pass-tee”). These handheld meat pies were brought to the region by Cornish miners in the 19th century as a convenient, portable lunch for long days underground.
The traditional pasty consists of a flaky pastry crust filled with beef, potatoes, rutabaga (or “swede”), onions, and seasonings, all crimped into a distinctive half-moon shape. Modern variations might include chicken, pizza fillings, or vegetarian options, but purists insist on the traditional recipe. The great pasty debate in the U.P. isn’t about ingredients but condiments—whether to top it with ketchup or gravy.
Cudighi Sandwich
This lesser-known Upper Peninsula specialty has Italian origins but has evolved into a distinctly Michigan creation. The cudighi is a spiced Italian sausage seasoned with a unique blend that often includes cinnamon, nutmeg, and curry powder. In sandwich form, it’s typically served on a long roll with mozzarella cheese and tomato sauce, creating a hybrid between a sausage sandwich and a pizza.
Popular primarily in the western Upper Peninsula, the cudighi represents the region’s rich immigrant history and adaptation of Old World recipes to local tastes.
Regional Favorites
Frankenmuth Chicken
The small town of Frankenmuth, known as “Little Bavaria,” has become famous for its family-style chicken dinners. Restaurants like Zehnder’s and Bavarian Inn serve millions of diners annually, offering platters of golden-fried chicken accompanied by traditional German-inspired sides like buttered noodles, mashed potatoes, and seasonal vegetables. These all-you-can-eat feasts have become a tradition for generations of Michigan families.
Mackinac Island Fudge
The fudge shops of Mackinac Island have been a tourist attraction since the late 19th century. Visitors to this car-free island between Michigan’s peninsulas can watch fudge being made on marble slabs in shop windows before purchasing slabs in flavors ranging from traditional chocolate to creative varieties like maple-walnut or chocolate-cherry.
The island’s fudge is so renowned that “fudgies” has become the affectionate term for tourists who flock to northern Michigan in the summer months.
Michigan’s Beverage Scene
Michigan’s food culture is complemented by a thriving beverage industry. The state ranks sixth nationally for the number of breweries, with over 400 craft brewing establishments contributing to the local economy and culture. Annual events like the Michigan Summer Beer Festival in Ypsilanti and the Winter Beer Festival in Comstock Park showcase the state’s brewing creativity.
Similarly, Michigan’s wine industry has flourished, particularly in regions near Lake Michigan where the climate supports vineyards producing award-winning Rieslings, Chardonnays, and other varieties. The Leland Wine & Food Festival exemplifies how these beverages have become integrated into Michigan’s culinary identity.
Celebrating Michigan’s Food Culture
Michigan’s food scene continues to evolve while honoring its diverse roots. Throughout the year, food festivals celebrate these traditions, from the Cheeseburger in Caseville Festival to Detroit’s Harvest Fest & Food Truck Rally and the Michigan Taco Fest in Lake Orion.
The 2025 calendar is already filling with events like the 1st Annual Michigan Food Truck & Beer Festival at Ionia Fairgrounds (June 21) and the Foodees Food and Culture Festival in Grand Rapids (October 3-5), demonstrating the state’s ongoing passion for food as both sustenance and celebration.
Conclusion
Michigan’s food landscape offers a delicious reflection of its history, geography, and people. From the industrial influences of Detroit to the agricultural abundance of its farmlands and the diverse immigrant communities that have called Michigan home, the state’s culinary traditions continue to evolve while maintaining their distinctive Michigan character.
Whether you’re biting into a Detroit-style pizza, savoring a tart cherry pie, or warming up with a hearty pasty, Michigan’s foods tell the story of a state shaped by Great Lakes, diverse cultures, and a spirit of innovation that continues to define its culinary identity today.