Burgoo
In this state, burgoo stew and racing go hand-in-hand.
At racetracks, bluegrass fairs, political rallies and other gatherings in Kentucky, you’re likely – and lucky – to find burgoo. The hearty stew goes back to the 1800s, and early versions featured wild game such as squirrel, rabbit or racoon cooked in big iron pots. Today, the meats of choice typically are tamer with chicken, pork or beef with various veggies thrown in. Keeneland Racetrack in Lexington is a hot spot for horse racing with a side of burgoo, serving the stew since the 1930s using pork, carrots, okra, corn, garlic, sage, thyme and Worcestershire sauce. If you can’t make it to the track, restaurants serve it, too.
You selected The correct answer is Kentucky
You selected the correct answer: Kentucky
