Food Network named these foods as Oklahoma''s most iconic dishes: Where to find them

Published in Food and Wine on Friday, July 25th 2025 at 7:11 GMT by The Oklahoman
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In a recently released list, Food Network named the most defining dish in each state.

Food Network Names These as the Most Iconic Oklahoma Dishes

Oklahoma's culinary landscape is a rich tapestry woven from Native American traditions, Southern comfort food influences, and the hearty fare of the American heartland. Recently, the Food Network spotlighted the Sooner State in a feature that celebrates its most emblematic dishes, highlighting how these foods reflect Oklahoma's history, culture, and resilient spirit. From roadside diners to upscale eateries, these iconic eats capture the essence of Oklahoma's diverse heritage, blending indigenous ingredients with pioneer ingenuity and a dash of cowboy flair. Whether you're a local or a visitor, these dishes offer a delicious journey through the state's past and present. Let's dive into the Food Network's picks for Oklahoma's most iconic dishes, exploring their origins, variations, and where you can savor them today.

Topping the list is the chicken-fried steak, a dish that's practically synonymous with Oklahoma comfort food. Often described as the ultimate Southern indulgence, this breaded and fried beef cutlet smothered in creamy white gravy has roots in the German immigrants who brought schnitzel to the Midwest, adapting it to local tastes during the Dust Bowl era. The Food Network praises it for its crispy exterior and tender interior, noting that in Oklahoma, it's not just a meal—it's a cultural staple. Places like Cattlemen's Steakhouse in Oklahoma City's historic Stockyards City have been serving up legendary versions since 1910, where the steak is pounded thin, double-dipped in seasoned flour, and fried to golden perfection. Accompanied by mashed potatoes, green beans, and a roll, it's a plate that evokes memories of family gatherings and truck-stop diners. Variations include topping it with chili or cheese, but purists insist on the classic preparation. The dish's popularity surged during the Great Depression when affordable cuts of meat were transformed into something hearty and satisfying, making it a symbol of Oklahoma's resourcefulness.

No discussion of Oklahoma icons would be complete without the Indian taco, a beloved fusion of Native American and Mexican influences that's a staple at powwows and state fairs. Built on a base of fry bread—a fluffy, golden disk made from simple dough fried in hot oil—the taco is piled high with ground beef, beans, lettuce, tomatoes, cheese, and sometimes sour cream or salsa. The Food Network highlights its cultural significance, tracing its origins to the Navajo people and its adaptation by Oklahoma's 39 federally recognized tribes, including the Cherokee, Choctaw, and Osage. This dish emerged as a way to utilize government-issued commodities like flour and lard during times of hardship, turning necessity into a culinary triumph. In Oklahoma, the annual Red Earth Festival in Oklahoma City is a prime spot to try authentic versions, where vendors compete to create the fluffiest fry bread. Modern twists might include bison meat or vegetarian options, but the traditional recipe remains a point of pride, representing resilience and community. The Food Network notes that eating an Indian taco is more than a meal; it's a way to honor indigenous heritage while enjoying a portable, flavorful feast.

Fried okra takes center stage as another quintessential Oklahoma side dish, celebrated for its crunchy texture and subtle earthiness. This Southern classic involves slicing fresh okra pods, coating them in cornmeal or flour, and deep-frying them until crisp. The Food Network dubs it "Oklahoma's green gold," referencing the state's agricultural history where okra thrives in the hot, humid climate. Introduced by African slaves in the 18th century and popularized in the South, it became a fixture in Oklahoma kitchens during the oil boom years, often served alongside barbecue or catfish. For the best experience, head to Eischen's Bar in Okarche, the oldest bar in Oklahoma, where the fried okra is legendary—lightly battered and never greasy. Home cooks swear by adding a pinch of cayenne for heat, and it's a common sight at summer picnics and church suppers. The dish's appeal lies in its simplicity, transforming a sometimes slimy vegetable into an addictive snack that pairs perfectly with ranch dressing or hot sauce.

Venturing into more adventurous territory, calf fries—euphemistically known as Rocky Mountain oysters—earn a spot on the Food Network's list for their bold, unapologetic representation of Oklahoma's ranching culture. These are breaded and fried bull testicles, a delicacy born from the practical need to use every part of the animal during cattle drives. The network describes them as tender with a mild flavor reminiscent of veal, often served with cocktail sauce or gravy. Originating in the Wild West era, they've become a rite of passage at events like the annual Calf Fry Festival in Stillwater, where thousands gather to sample this quirky treat. Establishments like the historic Jamil's Steakhouse in Tulsa offer them as an appetizer, emphasizing their role in Oklahoma's cowboy lore. While not for the faint of heart, calf fries embody the state's no-waste ethos and provide a conversation-starting dish that's surprisingly delicious when prepared right.

Barbecue brisket, slow-smoked to perfection, is hailed by the Food Network as Oklahoma's contribution to the American barbecue canon. Influenced by Texas styles but with a unique twist—often featuring a sweeter, tomato-based sauce—this dish showcases the state's love for low-and-slow cooking. Brisket is rubbed with spices, smoked over hickory or pecan wood for hours, and sliced thin against the grain. The network points to Oklahoma Joe's in Tulsa (now known as Joe's Kansas City Bar-B-Que, but with deep Oklahoma roots) as a pioneer, where the meat falls apart with fork-tender ease. Barbecue in Oklahoma traces back to the early 20th century, with African American pitmasters innovating techniques that spread across the state. Sides like baked beans, coleslaw, and potato salad complete the plate, making it ideal for tailgates or family reunions. Regional variations include "burnt ends," the caramelized, flavorful bits that are a sought-after delicacy.

The onion burger, a Depression-era invention, rounds out the list with its ingenious simplicity. Created in El Reno during the 1920s when beef was scarce, this burger features thinly sliced onions pressed into a beef patty on the griddle, caramelizing to create a sweet, savory crust. The Food Network calls it "Oklahoma's gift to burger lovers," praising its juicy interior and onion-infused flavor. Iconic spots like Sid's Diner, Robert's Grill, and Jigg's Smokehouse in El Reno form the "Onion Burger Trail," where enthusiasts can compare styles—some add mustard and pickles, others keep it minimal. This dish symbolizes Oklahoma's innovative spirit, turning economic hardship into a culinary icon that's now enjoyed nationwide.

Beyond these highlights, the Food Network touches on honorable mentions like corn on the cob from the state's fertile fields, pecan pie with its nutty sweetness, and even the quirky lamb fries, a variation on calf fries. What ties these dishes together is their reflection of Oklahoma's multifaceted identity: a blend of Native, European, African, and frontier influences that have simmered over generations.

For those eager to explore, Oklahoma's food scene offers tours, festivals, and farm-to-table experiences that bring these icons to life. The annual Oklahoma State Fair features many of these dishes in creative forms, from deep-fried versions to gourmet interpretations. Chefs across the state are innovating, incorporating local ingredients like bison, wild game, and heirloom vegetables to keep traditions alive while pushing boundaries.

In a state known for its wide-open skies and resilient people, these iconic dishes serve as more than sustenance—they're storytellers. They recount tales of migration, adaptation, and celebration, inviting everyone to pull up a chair and taste the heart of Oklahoma. Whether you're biting into a crispy piece of fried okra or savoring the smoky tenderness of brisket, each mouthful connects you to the Sooner State's enduring legacy. As the Food Network aptly puts it, Oklahoma's food isn't just iconic; it's a delicious declaration of identity. If you haven't tried these yet, it's time to hit the road and discover why they're beloved far beyond state lines. (Word count: 1,128)

Read the Full The Oklahoman Article at:
[ https://www.oklahoman.com/story/lifestyle/food/2025/07/25/food-network-names-these-as-the-most-iconic-oklahoma-dishes/85312252007/ ]

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