|A fraction of the great choice of
Chicago-style foods are:
- Chicago-style pizza
mainly refers to any of three distinct varieties, which include:
the deep-dish pizza, made nationally famous in large part by
Uno's; the stuffed pizza, which is often credited to Giordano's;
and the more locally and popular crispy thin-crust variety,
which is an option at most Chicago pizzerias. The thin crust
cheese, sausage, onions and peppers pizza is the original. The
Deep Dish Pizza was a new pizza concept introduced by Nancy's
Pizza in the 1970's and the Chicago Tribune featured it in the
international news, but it is not the original Chicago Pizza,
it's a news media bred form of Chicago Pizza.
- A Chicago hot dog is
traditionally a steamed or boiled natural-casing wiener on a
poppy-seed bun topped with yellow mustard, chopped onion, sliced
tomato, neon-green sweet-pickle relish, sport peppers, a
dill-pickle spear and a sprinkling of celery saltóbut never
Many hot-dog stands also serve the Maxwell
Street Polish. Popular among older Chicagoans, its garnished
with just yellow mustard and carmelized onions.
- An Italian beef is a sandwich
featuring shaved roast beef simmered in a broth (known locally
as 'juice') containing strong Italian-style seasonings and
served on an Italian roll soaked in the meat juices. Some beef
stands offer a 'cheesy beef' option, which is typically the
addition of a slice of provolone or mozarella. A 'combo'
Chicago style, is a beef sandwich with the addition of grilled
spicy Italian sausage. Italian beef sandwiches and combos are
traditionally topped with sweet peppers or spicy giardiniera.
Gyros are common, introduced
to the U.S., along with flaming saganaki, by Chicago's Parthenon
Most locally owned fast-food restaurants serve hot
dogs, Italian beef and gyros.
Chicago also has its own
unique style of tamale, machine-extruded from cornmeal and wrapped
in corn husks or paper, which is typically sold at hot-dog stands.
Less well known are the more
provincial South Side specialties such as the 'Big Baby', a style of
double-cheeseburger with grilled onions and the condiments
traditionally located underneath the burger patties, which
originated at Nicky's The Real McCoy on 58th and Kedzie in the Gage
Park neighborhood; the breaded-steak sandwich, a specialty
particularly found at Ricobene's in the Bridgeport neighborhood,
which consists of a pounded inexpensive cut of beef that has been
breaded, deep fried and served in an Italian bread roll smothered in
marinara sauce and topped with mozzarella cheese and green
peppers;atomic cake, featuring banana, yellow and six to eight
different chocolate cake layers alternating with banana, strawberry
and fudge fillings, and Chicago-style popcorn, which consists of
caramel corn and cheese-flavored popcorn mixed together.
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