A definitive guide to a true and proper Midwestern pub mix Nick Leggin
A bowl of pub mix with pretzels as God intended
Once upon a time, before there were COVID restrictions, there were taverns that served small bowls of snacks for its patrons. They were mostly in Wisconsin and Illinois, typically at establishments with limited natural light but ample Natural Light. This custom began as a means to skirt regulations by serving the bare minimum of food to allow for liquor service. Over time, tastes and logistics forced bars to shift from fare like onions to bologna sandwiches to peanuts and other shelf-stable goods, including what I refer to as pub mix.