You might not realize it, but Chicago’s food scene offers more than just deep-dish pizza. If you want to taste the city like a local, there are several iconic dishes you shouldn’t miss. From savory sandwiches to unique snacks, each bite tells a story about Chicago’s culture and history. Ready to discover which flavors define this vibrant city?
Deep-Dish Pizza
Deep-dish pizza stands out with its thick, buttery crust and rich layers of cheese, toppings, and chunky tomato sauce baked in a deep pan. You’ll notice its unique assembly: cheese and toppings form the base, with tomato sauce on top. Invented in 1943 by Ike Sewell and Ric Riccardo at Pizzeria Uno, this hearty pizza was a response to thin crusts, offering a filling meal during wartime shortages. The original recipe included scalded milk, butter, and sugar, which was later adjusted for improved texture and flavor. Baking takes 30–45 minutes because of its dense dough, and it’s typically eaten with a knife and fork. The Malnati family and Giordano’s later refined and popularized variations. Chicago deep-dish pizza is often described as a type of inverted pizza because of its layering technique. If you want a true taste of Chicago, this deep, satisfying pizza is a must-try that reflects the city’s rich culinary history and immigrant influences.
Chicago-Style Hot Dog
If you want to experience true Chicago flavor, you can’t skip the Chicago-style hot dog. This iconic treat starts with an all-beef Vienna Beef hot dog nestled in a steamed poppy seed bun. The magic comes from its vibrant toppings: yellow mustard zigzagged on, neon green sweet pickle relish, chopped onions, juicy tomato slices, a dill pickle spear, and spicy sport peppers—all sprinkled with celery salt. The natural casing frankfurter provides a pleasant pop when bitten, enhancing the eating experience. This “dragged through the garden” masterpiece strictly excludes ketchup to honor tradition. Born during the Great Depression as affordable street food, it quickly became a beloved Chicago staple, especially at Wrigley Field. The toppings are added in a specific order to maintain the authentic taste and presentation of this classic dish specific order. Whether grilled or simmered, the hot dog’s fresh, layered toppings deliver a perfect balance of flavors you won’t want to miss on your visit.
Italian Beef Sandwich
You’ve got to try the Italian Beef Sandwich, a Chicago classic with roots dating back to early 1900s Italian immigrants. Decide if you want yours dipped in savory jus or served dry, and don’t forget to top it off with sweet peppers or spicy giardiniera. These choices shape the iconic flavors that make this sandwich a local favorite. The sandwich originally evolved from tough cuts of beef made tender through braising, a technique developed by Italian immigrants working in Chicago’s stockyards.
History and Origin
Though it originated in the early 1900s, the Italian beef sandwich remains a vivid symbol of Chicago’s immigrant roots. Created by Italian workers near the city’s stockyards, it transformed tough, discounted beef cuts into tender, flavorful slices through slow roasting. This innovation reflected the resourcefulness of immigrants rising from poverty to middle class. Early versions appeared at communal events and street vendors, with families like the Ferraris and Farros playing key roles in commercializing the sandwich during the 1930s. Pasquale Scala’s catering service is believed to have popularized the sandwich at Italian weddings. Over time, the beef was sliced thinner and served on crusty bread designed to hold its juicy richness. Toppings like giardiniera evolved later, adding zest to the sandwich. You’ll find the Italian beef deeply tied to Chicago’s meatpacking past and immigrant culture, a true local classic.
Dipped vs. Dry
The Italian beef sandwich’s rich history sets the stage for its varied preparation styles, especially the ongoing debate between dipped and dry versions. If you choose dry, the beef is drained of its flavorful au jus before hitting the bread, keeping the sandwich firm and less messy—ideal if you’re on the go or want to avoid soggy bread. On the other hand, dipping the entire sandwich into the au jus saturates every bite, delivering intense, uniform flavor but making the bread soft and delicate. Locals often view the dipped style as the authentic Chicago experience, though it demands quick eating and plenty of napkins. Whether you prefer neat and sturdy or juicy and daring, your choice shapes how you savor this iconic sandwich. Many enthusiasts also consider the option of having a cup of au jus on the side for dipping, which offers a less messy alternative to fully dunking the sandwich. Understanding the difference between dry, wet, and dipped is essential for a pro-like order.
Signature Toppings
Anyone craving an authentic Italian beef sandwich knows that its signature toppings define the experience. You’ll want to choose between spicy giardiniera—a pickled mix of cauliflower, carrots, celery, serranos, and garlic in oil—or mild sweet peppers, sautéed to perfection. For a tangy twist, pepperoncini offers mild heat, or go “combo” style and layer both. Meat lovers can add Genoa salami or smoky capicola beneath the beef, which often comes marinated in herbs and drenched in au jus for extra flavor and moisture. Don’t forget the vegetable additions like caramelized onions, fresh tomatoes, or roasted red peppers. Cheese options range from melty provolone to classic American. Finally, spice it up with hot pepper juice or drizzle garlic-infused olive oil on the bread for that perfect bite. The key to authenticity is the slow roasting of the beef to achieve thin, juicy slices that soak up the flavorful au jus.
Garrett Popcorn Chicago Mix
Garrett Popcorn’s Chicago Mix combines sharp cheddar CheeseCorn with buttery CaramelCrisp, creating a signature sweet-and-savory snack that’s become a Chicago favorite since 1977. The blend originated when customers at Garrett Popcorn Shops® started mixing the two flavors themselves, inspiring the company to offer the combination officially. You’ll find equal parts cheddar-dusted CheeseCorn and slow-cooked caramel-coated CaramelCrisp, all made without added oil or salt. While trademark issues led Garrett to rename it the "Garrett Mix" in the U.S., it remains the iconic "Chicago Mix" abroad. Candyland in St. Paul, Minnesota, also claims the origin and owns the U.S. trademark for Chicago Mix. The trademark ownership has led to legal disputes between Garrett and Candyland over the use of the name. Grab it in the classic striped tins that make perfect souvenirs. Whether you try it in-store or order online, this nostalgic treat captures Chicago’s unique culinary spirit with every crunchy bite.
Jibarito
You might not have heard of a jibarito before, but once you try it, it’s hard to forget. Originating in Chicago's Puerto Rican community in the 1990s, this sandwich replaces bread with flattened, twice-fried green plantains pressed into crispy buns. Typically stuffed with thinly sliced steak, garlic mayo, lettuce, and tomato, it offers a unique flavor that’s both savory and satisfying. You’ll find variations with chicken, pork, or vegetarian fillings, often served alongside arroz con gandules or yucca fries. Created by Juan "Pete" Figueroa at Borinquen Restaurant in Humboldt Park, the jibarito reflects Puerto Rican pride and culinary adaptation. Today, it’s a Chicago staple enjoyed beyond Puerto Rican eateries, symbolizing the city’s rich cultural fusion and innovative food scene.
Rainbow Cone
While the jibarito showcases Chicago’s inventive savory flavors, the Rainbow Cone celebrates the city’s sweet side with a colorful twist. Since 1926, this family-run gem has stacked five flavors—chocolate, strawberry, Palmer House (vanilla with cherries and walnuts), pistachio, and orange sherbet—sliced neatly to create its signature rainbow look. You’ll find the original spot in Beverly, where the mid-century charm and seasonal vibe add to the experience. The Rainbow Cone isn’t just a dessert; it’s a symbol of Chicago’s resilience, thriving through economic hardships and wartime. After nearly a century as a single location, it began franchising in 2022, bringing this vibrant treat beyond Chicago. When you try it, you’re tasting a piece of local history and tradition.
Malört
If you’re up for a challenge, try Malört—the bitter spirit that Chicagoans either love or grimace at. Its unique flavor hits like grapefruit pith mixed with burnt rubber, making it a true test of your taste buds. Drinking Malört isn’t just about the taste; it’s a local tradition that marks your entry into Chicago’s culture.
Unique Flavor Profile
Because Malört centers on wormwood as its dominant botanical, its flavor profile stands out sharply from other spirits. You’ll immediately notice an intense, lingering bitterness that triggers a strong grimace for most first-timers. It’s not sweetened or masked like typical liqueurs; instead, it hits you with a sharp, astringent punch. Think “burnt aspirin dissolved in grapefruit rind” or “gasoline filtered through charred oak.” The bitterness activates receptors on your tongue for 10-15 minutes, making it unforgettable. At 35% ABV, Malört’s harshness is amplified, challenging your palate unlike Campari or Fernet-Branca. Its unique, unapologetic bitterness—rooted in wormwood—means you either embrace the experience or shy away. If you’re ready for a bold taste adventure, Malört’s flavor profile delivers an unmatched Chicago spirit encounter.
Cultural Drinking Tradition
Though Malört's bitter taste challenges many, it has become a Chicago rite of passage, embraced as a symbol of the city's blue-collar grit and irreverent humor. You’ll often find locals daring newcomers to take a shot, marking initiation into Chicago’s tough, no-nonsense spirit. Originally crafted by Swedish immigrant Carl Jeppson during Prohibition as a medicinal remedy, Malört’s harsh flavor kept it off the recreational radar, helping it survive the alcohol ban. Today, it’s more than a digestif—it’s a social ritual, celebrated in bars and pop culture alike. The bottle’s three-star crest nods to Chicago pride, while bartenders incorporate Malört into craft cocktails, balancing its bitterness. When you take that shot, you’re not just tasting a liquor—you’re joining a lively, enduring Chicago tradition.
Palmer House Brownie
The Palmer House Brownie has been delighting Chicagoans and visitors alike since 1893, when it was created at the Palmer House Hotel for the World’s Columbian Exposition. Commissioned by Bertha Palmer for boxed lunches, pastry chef Joseph Sehl crafted this fudgy, semisweet chocolate brownie with walnuts, topped with a shiny apricot glaze. Unlike modern cakey brownies, its dense texture remains unchanged. You can still taste this original recipe at the Palmer House Hilton’s Lockwood Restaurant, where it’s served alongside historical placards. This iconic dessert not only highlights Chicago’s culinary innovation but also reflects Bertha Palmer’s hospitality influence. When you visit, enjoy a piece of history and savor a classic that helped shape America’s grab-and-go dessert culture right in the heart of the Loop.
If you don’t try these iconic Chicago foods, you might as well say you never really visited the city! From the insanely cheesy deep-dish pizza to the legendary Malört shot that’ll challenge your taste buds, every bite is a wild adventure you’ll never forget. So plunge into these unforgettable eats—your stomach will thank you, and your taste buds will throw a party. Missing out? Impossible in a city this delicious!
