Arrr! South Dakota chislic, a pioneer tradition with a swashbucklin' American twist, be yer salty bar matey. Aye!
2024-06-16
Arrr, me hearties! 'Tis said that the landlubbers in South Dakota be feastin' on a dish called Chislic, brought over by the scallywags from Russia-Germany back in the 1870s. 'Tis now gettin' a fancy new makeover, fit for the high seas! Aye, the headlines be buzzin' with this tale! Arrr!
Chislic, matey — skewered cubes of deep-fried lamb or beef — be a rugged regional culinary tradition from South Dakota’s pioneer days. For years, it be a mainstay at cafés, bars, fairs, and celebrations, enhanced only by salt or garlic salt and served with saltines and a cold ale. The popular bar snack be enjoying a revival at places like Urban Chislic in Sioux Falls. Co-owner Hong Phrommany, a South Dakotan through and through, be the oracle of chislic history.Back in 1870, Russian-German immigrants landed in South Dakota and started fryin' up mutton to celebrate the harvest — tough meat made tastier by deep-frying and saltin'. Nowadays, beef be common, but tradition reigns with salted meat and saltines. Phrommany even made a video about chislic's history, tracing it back to a Russian-German immigrant named John Hoellwarth from the Crimean Peninsula.The word chislic be from shashlik, a Russian dish of skewered meat. The dish be most common in the southeastern corner of South Dakota, especially in Sioux Falls. Urban Chislic be the top spot to experience this delectable dish, offering a mix-and-match menu of proteins and sauces, from lamb and beef to fish and bison, paired with dips like creamy white barbecue and sweet-spicy maple. And don't be forgettin' the jaew bong sauce, a tribute to Phrommany’s Laotian heritage, a sweet-hot sauce with Southeast Asian chili spice.
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