It seems like everywhere else around the country, even the world, has some type of food that they can proudly call their own. Chicago deep dish pizza. New York cheesecake. Kentucky Fried Chicken. The list goes on. However, whenever I’m talking about food with a friend that didn’t grow up in Midwest America, I find myself at a loss, unable to think of any cuisine that my home state of Indiana can proudly claim as their own.

In a state where over 30% of the adults are considered obese, you’d think more of a food culture would exist. Sure, there are the typical fried foods, pizzas, and burgers you can find anywhere in the country, a lot of places around here even do them really well. But what is something that Boilermakers and Hoosiers alike can stamp their name on and share with the rest of the world?

Enter the MacLuvin’

At a glance, it’s impossible to appreciate this strange creation. If this beast gets placed on a table, the only person who will know it’s true identity would be the person crazy enough to order it.

Deep Fried Tenderloin in tube form, stuffed with creamy Jalapeno Mac n’ Cheese, topped with Pepperjack and a bold Chipotle Sauce, on a fresh, lightly salted Pretzel Bun.

$6.00 and it comes with homemade chips.

Don Kirby, Owner of D.T. Kirby’s, created this instant classic when he added his own crazy twist to the breaded tenderloin sandwich, coining his masterpiece the “Indiana Dog”. Not only can you get it stuffed with macaroni and cheese, other options include pulled pork, bacon and “blu” cheese, or the “Greek to Everybody” (olives, onion, feta, “tziki”, tomatoes, and lettuce).

D.T. Kirby’s doesn’t stop with the Indiana dog. Nearly every option on their menu rivals its simple complexity.

Located on 644 Main Street in Lafayette, Ind., this establishment stays true to the motto they operate by, “No Bad Days”. Don has a special way of making every customer feel welcome, going the extra mile to make the experience something to remember.

He’s the only man crazy enough to think up something as amazing as the “Indiana Dog”, something I hope will soon become a staple statewide. Never again will I struggle with sharing a piece of local cuisine with visitors and fellow Boilermakers alike.