WTTW News Explains
WTTW News Explains: What’s the Story Behind Some of Chicago’s Famous Foods?
Chicago is home to a plateful of iconic foods. The Italian beef sandwich was born here in the early 20th century. Gyros were introduced to America in Chicago during the mid ‘60s. As for dessert, the brownie is said to have been invented at the Palmer House Hotel in 1893.
But more than anything else, Chicago is known for its hot dogs and its pizza.
In the late 1800s and early 1900s, Chicago was butcher to the world.
The Stockyards were humming along. Needless to say, meat scraps were plentiful. As were Frankfurt-loving German immigrants in need of cheap eats.
Enter the Chicago-style hot dog. Of course, this isn’t just any dog. A true Chicago dog must be all-beef, nestled in a steamed poppy seed bun and dragged through the garden.
Chicago’s seven standard toppings come from around the world and represent our immigrant roots.
The poppy seed bun is here via Poland.
The hot dog itself, the pickle spear and mustard have Jewish and German roots.
Diced white onions and sliced tomatoes? That’s Italy and maybe Greece.
The relish hails from England, although the unnatural neon color is all ours.
Sport peppers rep the deep south and/or Mexico.
And, as one of the country’s biggest celery producers at the time, Chicago’s Lakeview community contributed the sprinkling of celery salt.
Lore has it, vendors added so many toppings so the dog could serve as a meal-on-a-bun for broke Chicagoans during the Depression.
Still hungry? Feast on another Chicago staple: pizza.
Chicago is famous for its deep-dish pies — inches of pan-baked crust and oozing cheese covered in tangy tomato sauce and toppings — a creation largely credited to what is now Chicago’s Pizzeria Uno in 1943.
But locals know the real deal is thin crust. Really thin. Also known as “tavern style” because it originated as a go-to treat in Chicago bars.
After prohibition was lifted, taverns encouraged customers to stay awhile and drink more beer by offering snack-sized squares of cracker-thin pizza, often for free. The thin crust kept the pizza fast and cheap to make, the squares could be easily served on napkins, and the small slices wouldn’t spoil supper.
Unlike our hot dog, there aren’t many rules around tavern-style pizza. Get it as thin as possible, slice it in squares, and top it with anything you like — Chicago pizza-makers say sausage is the most popular.
If you’re still hungry, we can dish on other local delicacies courtesy of Chicago innovation. Like the Pizza Puff, Jibarito, the Maxwell Street Polish, saganaki, Cracker Jack, Malört …
