The Most Iconic Foods and Drinks That Originated in Wyoming
In the heart of Wyoming, just a short drive north from Cheyenne, the historic town of Laramie offers a taste of the state’s rich cowboy culinary heritage. At the Laramie Plains Museum, visitors can step back into the Old West era where chuckwagon cooking was an art form. Nearby local eateries still celebrate this tradition by serving hearty bison chili and elk stew, dishes deeply rooted in the region’s ranching past. Sampling these meals in Laramie is a chance to savor the flavors that fueled generations of cowhands against a backdrop of sprawling prairie vistas, especially captivating in the golden light of late afternoon.
Traveling westward about an hour from Casper lies the exquisite Shoshone National Forest, where the Buffalo Bill Historic Center in Cody preserves the memory of the legendary frontiersman who popularized buffalo meat as a regional delicacy. Within Cody’s bustling downtown, restaurants feature bison burgers and buffalo ribs, a nod to Bill’s influence on Wyoming cuisine. Visitors can enjoy these robust flavors before heading into the forest’s rugged trails, where hiking the Buffalo Bill Trail offers sweeping views of the Absaroka Range, combining outdoor adventure with a sense of frontier history embedded in the food.
Near Jackson, about 30 minutes from the town center, the Jackson Hole Historical Society and Museum showcases Wyoming’s Native American and pioneer culinary traditions. Here, the influence of indigenous foods is palpable, with dishes incorporating chokecherries and huckleberries found in the nearby National Elk Refuge. Sampling chokecherry syrup or huckleberry-infused beverages at local Jackson cafes reveals how these native ingredients remain integral to Wyoming’s identity. The museum’s exhibits enrich this experience, tracing how these flavors have been adopted and transformed through generations in the Teton County area.
Heading to the southern border of Wyoming, the Hot Springs State Park in Thermopolis sits roughly two hours southwest of Casper and is not only known for its healing waters but also as a gathering spot where travelers once refueled on bison jerky and root beers brewed locally. The park’s visitor center offers insight into how this combination of hearty meat snacks and homemade beverages sustained early settlers and tourists alike. The mineral springs’ steady steam and warm pools make spring and fall ideal for soaking after a day spent exploring the park’s easy hiking trails, blending relaxation with a culinary history deeply tied to the land.
In the southeastern town of Douglas, approximately 50 miles north of Cheyenne, the Wyoming Pioneer Museum captures the essence of early settler life, including the development of unique Wyoming-style bean dishes often enjoyed with locally brewed pale ales. The museum’s collection includes vintage kitchen tools and recipe books that reveal how settlers adapted traditional recipes using regional ingredients. After touring the exhibits, visitors can try a hearty serving of cowboy beans paired with a pint at nearby breweries that honor these historic pairings, especially enjoyable during the cool, crisp evenings of autumn.
Fort Laramie National Historic Site, about an hour west of Cheyenne, offers more than just frontier fortifications; it is a landmark where travelers on the Oregon Trail stopped to refresh with pemmican and other preserved meats. The site’s ranger-led programs often include demonstrations of 19th-century food preservation techniques, giving visitors a tangible connection to how food was prepared and consumed during westward expansion. Visiting in late spring or early summer allows guests to enjoy outdoor programs under clear blue skies, deepening appreciation for the resourcefulness of Wyoming’s early inhabitants.
Finally, the charming town of Sheridan, roughly two hours north of Casper, is home to the historic Sheridan WYO Rodeo Grounds where the annual rodeo is accompanied by a celebration of Wyoming’s meat-centric cuisine. Local vendors serve up unique interpretations of elk sausage and buffalo stew, reflecting the area’s blend of Native American and cowboy culinary influences. The rodeo itself provides an immersive cultural backdrop to these dishes, especially thrilling during the summer rodeo season when the energy of the crowd and the aroma of grilling meats fill the air, creating a quintessential Wyoming experience that feeds both body and soul.