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Tex-Mex Sloppy Joes and the Magic of Maid-Rite in Iowa
From time to time I get calls from around Iowa or across the country, usually from the media, about the history of Iowa food. Even the Travel Channel reached out for an upcoming Iowa episode of Bizarre Foods: Delicious Destinations. (Don’t miss this cool story!) People usually want to talk about one thing—Maid-Rites. I love sharing this story and have also cooked up my own twist on loose-meat sandwiches.
Just the other day a friend emailed me about Maid-Rites, wanting to know some other names for the sandwich. Here’s what I told her:
* Loose-meat sandwiches
* Taverns (a common term around Sioux City and parts of northwest Iowa)
* Beef burgers
* Canteens (in Ottumwa)
* Sloppy Joes (if they contain ketchup and other goodies in the mix)
* Yip-yips (at least in southern Illinois, or so I’ve been told!)
While you can sometimes find these sandwiches on some café menus in Iowa, as well as at the 30+ Maid-Rite chain restaurants around the Midwest, they are often turn up at potlucks, fundraiser meals, family get-togethers, civic group lunches and more.
Just when I think I’ve seen every type of these loose-meat sandwiches, there’s another version that pops up. When I shared my “How to Take Better Photos in 1 Minute” class with the Rockwell City Rotary Club recently, the meal included Tex-Mex inspired sloppy joes. While I don’t normally care for sloppy joes, I absolutely loved these sandwiches.
I loved them so much I was inspired to create my own version. These are flavorful, stick-to-your-ribs sandwiches that come together in a snap and can be as spicy or as mild as you like. They’re also an ultimate comfort food on these cold winter days here in Iowa.
Here’s the recipe. Enjoy! Also, keep reading below for the fascinating history of Maid-Rite in Iowa. This is an excerpt from my 2016 book, “Iowa’s Culinary History: Sweet Corn, Pork Tenderloins, Maid-Rites & More.” Order here to get your own signed copy of this fun book!
Tex-Mex Sloppy Joes
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup ketchup
• 1 can (4 ounces) chopped green chilies
• 1/2 cup beef broth
• 1/4 cup chili sauce
• 1/2 to 1 teaspoon chili powder, to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 6 hamburger buns, split
• 2 tablespoons butter, softened
In a large skillet, cook beef and onion over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add garlic; cook 1-2 minutes longer. Stir in the ketchup, chilies, broth, chili sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, spread cut sides of buns with butter. Place on baking sheets, buttered side up. Broil 4 in. from the heat for 1-2 minutes or until toasted. Serve beef mixture in buns.
Now for a tasty bite of Iowa history
Call it the king of the loose-meat sandwiches. A tried-and-true Iowa classic for nearly 100 years, the Maid-Rite is a sandwich unlike any other. But first, let’s clarify what a Maid-Rite is not.
It’s not a sloppy joe. It’s not a ground-beef concoction with ketchup, mustard and sugar in the mix. (Some of these “hybrid” sandwiches with traits of both a Maid-Rite and a sloppy joe can be found in Iowa, and some are quite tasty, but a true Maid-Rite they are not.) Finally, a Maid-Rite is not something you can leave out if you’re going to delve into the culinary history of Iowa.
The story of the Maid-Rite began in 1926, when Fred Angell, a meat cutter in Muscatine, developed a recipe with just the right combination of ground beef (with a specific grind size and meat/fat ratio) and a distinctive seasoning featuring Fred’s unique blend of spices. When a deliveryman tasted Fred’s new creation, he exclaimed, “This sandwich is made right!”
With that, the Maid-Rite legend was born. “The Maid-Rite recipe has stayed the same from the beginning,” said Bradley Burt, president and CEO of the Maid-Rite Corporation based in West Des Moines. “There’s no other sandwich like ours.”
Early Maid-Rite sandwich shop. Photo courtesy of Maid-Rite Corp.
What started as a small Maid-Rite restaurant in Muscatine grew into one of America’s first quick-service, casual-dining franchise restaurants. Today there, are restaurants in eight Midwestern states, including 38 stores in Iowa. While the days of 5-cent Maid-Rites and homemade root beer are gone, Maid-Rite continues to pride itself on home-town hospitality. “Maid-Rite restaurants are still a gathering place in many small towns,” Burt said.
Some of these restaurants are as rich in history as the Maid-Rite sandwich itself. Taylor’s Maid-Rite in Marshalltown is a third-generation business that has been serving central Iowa for more than 80 years. Cliff Taylor purchased the 1928 franchise for $300. Cliff and his family operated Taylor’s Maid-Rite Hamburger Shop, baking pies at home, slicing whole pickles from Marshall Vinegar Works and buns from Strand’s Bakery.
After Cliff passed away in 1944, his son, Don, continued to run the restaurant. Don built a cooler in the basement of his home to store the hamburger that was ground daily. In 1958, he built a state-of-the-art Maid-Rite restaurant across the street from the original location, outfitting the new store with all stainless-steel equipment and two cash registers.
While various generations of the family have operated the business since then, many things haven’t changed. Like all Maid-Rite restaurants, each Maid-Rite at Taylor’s is made from 100% USDA Midwestern fresh ground beef served on a bun, with your choice of ketchup, mustard, onion and pickles. “We have stringent specifications for our beef,” Burt said.
Once you’ve tasted a real Maid-Rite, there’s no substitute. Many former Iowans don’t consider themselves to be officially back home in Iowa until they’ve eaten a Maid-Rite. “It’s quite a phenomenon,” Burt wait. Some Iowans can’t wait to get a taste of home. A group of snowbirds who spend their winters in Arizona host a Maid-Rite party in the Phoenix area each year for 150 guests, complete with Maid-Rite hats, t-shirts and aprons.
One of the biggest Maid-Rite fans of all would have to be Jim Zabel, who broadcast University of Iowa athletic events for 50 years. Before his passing in 2013, the legendary sportscaster and ultimate Iowa ambassador served as the Maid-Rite spokesman. He even made a commercial for Maid-Rite, complete with a riff on his high-energy slogan, “I love ‘em, I love ‘em, I love ‘em!”
Many Iowans stay loyal to their beloved Maid-Rites right to the end. Some people request them as their final meal, while others ask that Maid-Rites be served at their funeral dinner. “Maid-Rite is truly part of Iowa’s culture,” Burt said.
Want more?
Thanks for stopping by. I invite you to read more of my blog posts if you value intriguing Iowa stories and history, along with Iowa food, agriculture updates, recipes and tips to make you a better communicator.
If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page, or click here. Feel free to share this with friends and colleagues who might be interested, too.
Also, if you or someone you know could use my writing services (I’m not only Iowa’s storyteller, but a professionally-trained journalist with 20 years of experience), let’s talk. I work with businesses and organizations within Iowa and across the country to unleash the power of great storytelling to define their brand and connect with their audience through clear, compelling blog posts, articles, news releases, feature stories, newsletter articles, social media, video scripts, and photography. Learn more at www.darcymaulsby.com, or e-mail me at yettergirl@yahoo.com.
If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press. Also take a look at my latest book, “Dallas County,” and my Calhoun County” book from Arcadia Publishing. Both are filled with vintage photos and compelling stories that showcase he history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.
Talk to you soon!
Darcy
@Copyright 2019 Darcy Maulsby & Co. Blog posts may only be reprinted with permission from Darcy Maulsby.
What To Do When the Travel Channel Calls
Just how far can things go when you tell agriculture’s story? Turns out your message might just resonate with a national audience.
For me, it all started with a simple email on June 15. I was checking inbox that morning when I saw a note with the subject line “Bizarre Foods: Delicious Destinations– Researching Iowa.”
Could this be THE Delicious Destinations show on the Travel Channel? The channel filled with some of the best food and travel stories anywhere on TV? The stuff I love watching on the weekends when I’m actually home and have a few hours to relax?
Yes, yes and yes.
The note came from Lauren Shaffer, a researcher with “Bizarre Foods Delicious Destinations.”
“Each of our episodes feature a different city and the edible icons that make it a delicious destination,” wrote Lauren, who included an online link to the show. “We’re looking at doing a Des Moines episode in our upcoming season, and I’d love to get your opinion on what you think are the must-eats that make Des Moines, and Iowa in general, so special. Right now, we’re looking at sweet corn, pork tenderloin and Maid-Rite sandwiches, to name a few. I’ve downloaded your book, A Culinary History of Iowa, on my Kindle, and I am excited to get started on it!”
Rule number one when you receive a media request—respond as quickly as possible.
Within minutes, I replied to Laruen that I would love to help. We set up a time to chat over the phone within the week. During our conversation, which lasted almost an hour, I had a great time sharing my thoughts on what makes Iowa’s culinary history unique, how our foods are tied to our rich agricultural heritage and what I thought were some iconic Iowa foods that should be part of the show (from breaded pork tenderloins to Dutch letters to Maid-Rites to sweet corn).
On July 12, I received a new email with the subject line “Food Expert – Travel Channel Food Show – Iowa.” This one came from Lauren’s colleague Stacie Buszmann, segment producer with Tremendous! Entertainment, which produces Delicious Destinations. (I love how the company says it specializes in telling great stories through passionate characters who want to change the world.)
Stacie asked if she could visit with me over the phone to get more input on the Iowa episode. We talked about not only potential stories, but logistics. What would make sense, given the timing of the filming (four days in August to coincide with the great 2018 Iowa State Fair) and how the TV crew would be based in the Des Moines area during their time in Iowa?
Then came the biggest surprise. “Would you be willing to be our food expert?” Stacie asked. “We’d love for you to meet the crew for your interview at The Corn Stand in the Varied Industries Building at the Iowa State Fair on Monday, August 13.”
I didn’t think twice. “Yes!”
What an honor to help share the amazing story of Iowa agriculture and our unique food culture. Before we filmed the segment that hot afternoon around 5:30 p.m., I had the chance to visit with writer Tiffany Thompson, who lives in Los Angeles.
Tiffany and her fellow TV crew members not only hail from across the country, but around the world. They also travel the globe as they gather stories to share through Delicious Destinations.
“I wish everyone had the chance to see the world the way we do,” Tiffany said. “You realize quickly how blessed we are, and you also see that people everywhere want the same things, including good food.”
Yes, I thought. I wish more people could experience rural Iowa the way I do. We are blessed by the abundance of good land and good food here. We are blessed by farmers like my neighbors and my family who strive to be as productive as possible while caring the environment and the community. Most of all, we share this remarkable culture of agriculture—something many people are far removed from today.
It’s a story worthy sharing. That’s why I’m excited to learn that episodes of Bizarre Foods Delicious Destinations have a long lifespan, sometimes being broadcast multiple times for up to 10 years after they’ve been produced. (Watch for the Iowa episode sometime in 2019).
There’s a reason why stories like this endure. “Food is a powerful way to bring people together,” Tiffany said.
I couldn’t agree more.
Want more?
Thanks for stopping by. I invite you to read more of my blog posts if you value intriguing Iowa stories and history, along with Iowa food, agriculture updates, recipes and tips to make you a better communicator.
If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page, or click here. Feel free to share this with friends and colleagues who might be interested, too.
Also, if you or someone you know could use my writing services (I’m not only Iowa’s storyteller, but a professionally-trained journalist with 20 years of experience), let’s talk. I work with businesses and organizations within Iowa and across the country to unleash the power of great storytelling to define their brand and connect with their audience through clear, compelling blog posts, articles, news releases, feature stories, newsletter articles, social media, video scripts, and photography. Learn more at www.darcymaulsby.com, or e-mail me at yettergirl@yahoo.com.
If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press. Also take a look at my latest book, “Dallas County,” and my Calhoun County” book from Arcadia Publishing. Both are filled with vintage photos and compelling stories that showcase he history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.
Talk to you soon!
Darcy
@Copyright 2019 Darcy Maulsby & Co. Blog posts may only be reprinted with permission from Darcy Maulsby.
Iowa Eats! Why Radio Iowa, Newspapers and Libraries are Hungry for “A Culinary History of Iowa”
Everyone has an Iowa food story, even those doubters who sounded incredulous when I first proposed my idea for my “Culinary History of Iowa” book. Their amusement, followed by the inevitable question, “Iowa has a culinary history?” quickly dissolved into stories of Maid-Rites, potlucks and more.
The media, Iowa libraries and others across the state have really embraced these stories, too. I was honored to offer book programs and signings at the Ruthven Public Library and beautiful Kendall Young Public Library in Webster City. I was also pleased that the Webster City Freeman Journal ran a feature story on my book, at Pat Powers from KQWC Radio in Webster City interviewed me in a broadcast that has now popped up on Radio Iowa.
Need a fun read or a great gift idea? Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.
November 19th, 2016 by Ric Hanson
http://www.kjan.com/index.php?cat=3&paged=2
From pork tenderloins to sweet corn to Jell-o, a new book is out focused on Iowa foods and the flavors that make the state so delicious. The book, “A Culinary History of Iowa,” traces the popular tastes of Iowans through the years, according to author Darcy Dougherty Maulsby, of Lake City. “We do have great cuisine,” Maulsby says. “It’s funny. When the book came out, I had some people questioning, ‘Iowa has a culinary history?’ We sure do. I said, ‘Just starting thinking what defines Iowa food,’ and everybody always comes up with an answer.” Maulsby says she’s done research for the book by exploring all four corners of the state and everything in between.
“I’ve been working on it in bits and pieces for almost 20 years in my career as an ag journalist,” Maulsby says. “I’ve traveled the state and met with some of Iowa’s finest chefs and lots of great old-school farm cooks. I’ve seen the spectrum of really awesome Iowa food and it’s been so much fun to collect all of these stories and photos in one place.” Some might categorize it as a cook book but Maulsby says it’s more than that.
“It’s the story behind the things that define Iowa food,” Maulsby says. “Whether that’s Maid-Rites, Dutch letters from Pella, there’s so many fun stories, Laura Ingalls Wilder turns up in there, the Younkers Tea Room, all of these amazing traditions, meat lockers, sweet corn, all of the things that make Iowa food great.” Find the book at the Amazon and Barnes & Noble websites as well as at: www.darcymaulsby.com. (Radio Iowa)
Darcy Maulsby is the author of “A Culinary History of Iowa,” which serves up stories, photos, recipes and more!
Iowa Eats: Maulsby pens book on the state’s culinary history
NOV 16, 2016
by ADRI SIETSTRA, Webster City Freeman Journal reporter
asietstra@freemanjournal.net
Author Darcy Maulsby will be bringing Iowa food stories to life during a free program Thursday evening at 6:30 p.m. at Kendall Young Library. The program will feature a cooking demonstration with book signing to follow.
“You’ll love this fun, fast-paced program filled with stories, rare vintage photos and surprising recipe tips. Be prepared to dig into the remarkable stories behind Iowa classics like Maid-Rites, breaded pork tenderloins, Iowans’ obsession with Jell-O, and our distinctive chili-and-cinnamon roll phenomenon,”said Maulsby. “I’ll also share practical, proven tips on how to preserve your own family’s history and food traditions.”
Maulsby, 43, is a self-described foodie and home cooking enthusiast from Lake City. She began baking and cooking in grade school while growing up on the farm. She entered many cooking contests at the Calhoun County Expo while a member of the Lake Creek Go-Getters 4-H Club.
“Food writing is a large part of my work as a small-business owner, freelance writer and marketing specialist who focuses on agriculture. I work with clients ranging from the National Pork Board to Farm News, where I often interview chefs and home cooks, create recipe pages and write feature stories that highlight the farm-to-fork connection,” said Maulsby.
In 2007, Maulsby completed the Master Food Preserver course through University of Illinois Extension. She earned her bachelor’s degree in journalism/mass communications and history from Iowa State University (ISU) and also earned her master’s degree in business administration from ISU.
Maulsby’s jams have won blue ribbons at the Iowa State Fair, and cookies have earned top honors at the Clay County Fair. She is also a certified Kansas City Barbecue Society judge.
Maulsby credits a variety of sources for the inspiration for her new book.
“The stories in “A Culinary History of Iowa” have come from the Iowa State Fair, as well as long-time restaurant owners, experienced farm cooks, candy shop owners and other foodies throughout Iowa,”Maulsby said.
Maulsby is excited to share some of Iowa’s culinary history with attendees Thursday evening.
“Everyone has a food story. Sometimes we don’t realize just how unique-and tantalizing-Iowa’s food traditions are. If you like to travel, you’ll walk away from this program inspired to explore Iowa, where you can sample flavors from around the globe without leaving the state,” said Maulsby. “If you have an appetite for adventure, you can’t do better than Iowa when it comes to history, agriculture and one-of-kind culinary experiences.”
Signed copies of her book “A Culinary History of Iowa” will be available for $24 a copy.
Celebrating great Iowa eats
LINDSAY ANDERSON, Kendall Young Librarian
We Midwesterners are known far and wide for our excellent, down-home cuisine. Having only lived in Iowa for two years, I have already eaten enough to be amazed at Iowa’s particular brand of culinary delights.
Have you ever wondered why Iowans cook – and eat – so well, and from where your signature recipes and food traditions originate? Iowa author and Lake City native, Darcy Maulsby, explores these and other food stories in her recently published book, Culinary History of Iowa. In it, she discusses everything from Maid-Rite classics to Iowan’s homemade cinnamon rolls (served with chili, of course). The Library is delighted to be hosting Maulsby at Kendall Young Library on Thursday, November 17 at 6:30pm for a presentation, book signing and cooking demonstration. Maulsby has been featured in the Iowa History Journal, Our Iowa magazine, Iowa Public Radio, and more. During Maulsby’s fun, interactive program, she will serve up fascinating tidbits related to more than 150 years of Iowa cuisine from all corners of the state. Attend this free event and discover how Iowa’s delectable cuisine is quintessentially Midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences.
On the Shelf
If all this talk of food has left you hungry, here are some titles that can help get some great, local Iowa eats cooking in your kitchen: The following cookbooks were recently added to the Library’s Genealogy Reference collection. While we do not allow these unique cookbooks to be checked out, you are welcome to browse them and make copies of any recipes that catch your eye.
The Famous Old Webster City Cook Book
Curated by The Ladies’ Aid Society of the Congregational Church in 1916, this cookbook boasts only “tried and tested” local recipes, including everything from waffles and pancakes, to salads and corn breads. A fun addition: the past page of this cookbook includes “Discoveries and Household Hints,” a delightful list of tips and tricks from some early 1900s kitchen experts.
4-H & Friends Cookbook
Assembled in honor of the Hamilton County 4-H program’s 70th anniversary in 1987, this nearly 400-page volume is painstakingly indexed, and boasts over 13 sections of recipes. Explore and discover some delightful gems; experiment with recipe choices ranging from “Shoo-Fly Cake” to “Gramma’s Hamburger Soup”.
St. Paul’s Lutheran Church Anniversary Cookbook
Compiled by the ALCW of St. Paul’s Lutheran Church of Williams, Iowa in 1987 to commemorate their 75th anniversary, this volume boasts more than 250 pages of hardy, time-tested eats that will satisfy your hunger and delight your taste buds. Try your hand at everything from “Buttermilk Cinnamon Bars,” to “Zucchini Date Pecan Loaf,” to “Highbrow Haddock.”
Try out these locally celebrated recipes for some delicious mealtime fun, and don’t forget to join us at the Library with Darcy Maulsby on Thursday, November 17 at 6:30pm for an unforgettable (not to mention delicious) journey into Iowa’s culinary past.
Order you copies today!
Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.
“A Culinary History of Iowa” Satisfies: Iowa History Journal Book Review
This terrific review of my latest book, “A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More,” from The History Press appeared in the September/October issue of Iowa History Journal. Enjoy!
Also, if you’d like to get your own signed copy of “A Culinary History of Iowa” or would like to send signed copies as gifts, click here to visit my online store. I appreciate your support for authors and Iowa-based small business!
Iowa has a long and substantial culinary history; far deeper than corn and pigs that are so often associated with our farm-rich state. “A Culinary History of Iowa,” written by Darcy Dougherty Maulsby, delves deep into its past, tracing as far back as the pioneer settlers for the story of food in Iowa.
From well-known names such as the Graziano Brothers, Blue Bunny ice cream and Maytag Blue Cheese, to hidden gems found in the most unexpected places, Iowa’s food culture is incredibly varied. As the book’s subtitle “Sweet Corn, Pork Tenderloins, Maid-Rites and More” suggests, there are unique flavors to be discovered across the state.
The book is an excellent primer on the roots of Iowa farmland, as well as current trends. Beginning with an overview of Iowa’s agricultural value and its products from American Indian traditions through the Great Depression and beyond, Maulsby concisely writes how Iowa history is tied to food creation, proliferation and consumption. The Iowa State Fair is a section unto itself, which befits the food-centric and beloved affair. A diverse gallery of local events (country fairs, sweet corn festivals) and modern confabs (Baconfest) are the beneficiaries of profiles, as well.
Finally, the book devotes space to the many long-established restaurants that can be found almost anywhere in Iowa; each with its own story to tell. It’s always fascinating to see history through a different lens, and Iowa’s culinary exploits definitely shine throughout these pages.
Iowa has been influenced by many cultures in a variety of ways, but nowhere does that cultural melting pot shine so bright as in the kitchen. Polish, Swedish, German, Dutch and other culinary traditions are highlighted across multiple chapters in an exploration of what it means to be an immigrant in Iowa and how such cultures blend to create a far more ethnically diverse cuisine than many realize. Of all the observations and stories in the book, these wonderfully inclusive stories are among my favorites.
This eclectic mixture of historical tidbits, social observations, vintage photos and delicious recipes provides just the right ingredients for a delightful reading experience. Maulsby, an Iowa native and lifelong food lover, has an obvious passion for her topic, and it pays off in this compact and charming book. She has worked across the state and Midwest for such diverse entities as Progressive Farmer magazine and the Iowa Turkey Federation.
Maulsby has written in many publications about Iowa food, and it’s clear that it is a labor of love and a collaborative labor as Maulsby solicited tales input from all across the state for the juiciest food-related tales and locations. Even those who are well acquainted with Iowa food lore are sure to find something new and interesting.
Ideal for anyone with a love of food history and particularly those with a Midwestern heart, this book has so many interesting tales, morsels of trivia and personal anecdotes that it feels as though the book should be twice as long. Go on an adventure with this fun, fascinating and tasty tale of culinary traditions that weave through Iowa’s past and present. Just be sure you have a snack handy.
(Julie Goodrich is a graduate of the University of Iowa and the University of Wisconsin. She works at Beaverdale Books in Des Moines, in addition to holding down a full-time job because she loves books.)