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Abstract
Mendoan and Getuk Goreng are two iconic culinary delights that have become part of the culinary heritage of Banyumas Regency, Central Java. As traditional foods, these two dishes are known not only for their distinctive, authentic taste but also for their deep historical and cultural values for the local community. Mendoan, a thin-fried tempeh fried until half-cooked, offers a soft texture with distinctive spices. Meanwhile, Getuk Goreng, made from cassava processed with brown sugar and fried until crispy, provides an alluring blend of sweet and savory flavors. This study aims to explore the culinary appeal of Mendoan and Getuk Goreng as part of Banyumas' gastronomic heritage and identify the factors that make them local culinary icons that remain relevant amidst the competition of the modern culinary industry. With a qualitative approach, this study examines the historical aspects, production processes, and social roles of Mendoan and Getuk Goreng in the lives of the Banyumas community. Data were collected through interviews with local culinary entrepreneurs, cultural observers, and the local community and supported by a literature review of regional culinary traditions. The results of the study indicate that the continued popularity of Mendoan and Getuk Goreng is driven by several factors, including strong local identity, unique taste, and adaptation to modern consumer tastes without losing the authenticity of the recipe. In addition, these two dishes have become an essential part of Banyumas’ culinary tourism, attracting tourists interested in tasting authentic local flavors. With the growing culinary industry in Indonesia, Mendoan and Getuk Goreng remain symbols of Banyumas culinary appeal, which has the potential to be promoted more widely in the international arena.