Local specialties Culture of Chicago

chicago-style hot dog

the popular chicago-style foods are:

the chicago-style hot dog, traditionally steamed or boiled, natural-casing all-beef wiener on poppy-seed bun, topped yellow mustard, chopped onion, sliced tomato, neon-green sweet-pickle relish, sport peppers, dill pickle spear, , sprinkling of celery salt—but never ketchup.
chicago-style pizza deep-dish pizza tall outer crust , large amounts of cheese, chunky tomato sauce on top of cheese instead of underneath it. similar stuffed pizza, more cheese, topped second, thinner crust. thin-crust pizza popular in chicago.
the italian beef, sandwich featuring thinly sliced roast beef simmered in broth (known locally gravy ) containing italian-style seasonings , served on italian roll soaked in meat juices. beef stands offer cheesy beef option, typically addition of slice of provolone or mozzarella. combo beef sandwich addition of grilled italian sausage. italian beef sandwiches traditionally topped sweet peppers or spicy giardiniera.

other chicago-style dishes include:

chicken vesuvio, italian-american dish made chicken on bone , wedges of potato, celery, , carrots; sauteed garlic, oregano, white wine, , olive oil, baked until chicken s skin becomes crisp.
shrimp dejonghe, casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs.
maxwell street polish, named after maxwell street first sold. s polish sausage made beef , pork, , garlic , other spices, served on bun grilled onions.
a francheezie variation of chicago-style hot dog. hot dog wrapped in bacon , deep-fried, , either stuffed or topped cheese.
the jibarito specialty sandwich originated in heart of chicago s puerto rican community. invented borinquen restaurant in humboldt park neighborhood, jibarito made meat or chicken, , condiments, placed between 2 pieces of fried , flattened plantain instead of bread.
the mother-in-law tamale on hot dog bun, topped chili.
chicago has own unique style of tamale, machine-extruded cornmeal , wrapped in paper, , typically sold @ hot dog stands.
gyros popular in chicago. while restaurants still make own gyros cones, chicago hometown of mass-produced gyros.
flaming saganaki popularized restaurants in greektown neighborhood. square piece of kasseri, kefalotyri, or similar cheese fried in small, two-handled pan, topped splash of brandy, , served flambé-style, traditionally cry of opa! waiter.
a pizza puff deep-fried dough pocket filled cheese, tomato sauce, , other pizza ingredients such sausage. indigenous chicago, pizza puffs can found @ hot dog restaurants.
a pepper , egg sandwich combines scrambled eggs , grilled bell peppers, served on french bread. eaten during lent italian immigrants in chicago, can found in casual dining restaurants.

less known are:

the more provincial south side specialties such big baby, style of double cheeseburger cheese in between hamburger patties, ketchup, mustard, , pickle slices underneath them, , grilled onions on top; said have originated @ nicky s real mccoy in gage park neighborhood.
the breaded-steak sandwich, specialty particularly found in bridgeport neighborhood, consists of flattened inexpensive cut of beef has been breaded, fried milanesa-style , served on italian bread roll marinara sauce, topped optional mozzarella cheese and/or green peppers.
the gym shoe (sometimes spelled jim shoe or jim shoo), submarine sandwich made combination of corned beef, gyros, , either roast beef or italian beef.
aquarium-smoked barbecue, particularly rib tips , hot links. barbecue has been cooked in rectangular indoor smoker glass sides , large compartment wood fire under grill. barbecued ribs popular in chicago.
atomic cake, featuring banana, yellow, , chocolate cake layers alternating banana, strawberry, , fudge fillings.
chicago mix popcorn, consists of caramel corn , cheese-flavored popcorn mixed together.




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