6 Chicago Food Rules That Outsiders Always Get Wrong

As a born-and-raised Chicagoan, I’ve watched tourists make the same food faux pas year after year.
Nothing screams ‘out-of-towner’ louder than someone putting ketchup on a Chicago dog or asking where to find the best deep-dish.
These unwritten rules might seem silly, but they’re part of our culinary identity – break them at your own risk of getting some serious side-eye from locals.
1. Ketchup On Hot Dogs Is A Cardinal Sin

The fastest way to out yourself as a tourist? Squirting ketchup on your Chicago-style hot dog. I still remember my uncle’s horrified face when my California cousin committed this unforgivable act at a Cubs game. Chicagoans take this rule so seriously that some hot dog stands literally don’t stock ketchup.
The proper Chicago dog comes ‘dragged through the garden’ with yellow mustard, bright green relish, chopped onions, tomato slices, pickle spear, sport peppers, and celery salt on a poppy seed bun. Adults putting ketchup on hot dogs might as well wear a sign saying, ‘I’m not from here.’ Kids get a pass until about age 12, then it’s time to grow up and embrace proper hot dog etiquette.
2. Deep-Dish Is Mostly For Tourists

Shocking revelation: most Chicagoans don’t regularly devour deep-dish pizza. Last year, I took a poll of my Chicago-native friends and discovered 90% hadn’t eaten deep-dish in over six months! While we’re proud of our famous pizza invention and occasionally enjoy it (especially when showing visitors around), the reality is that tavern-style thin crust cut into squares is what you’ll find at most neighborhood family gatherings.
Thin crust is our everyday pizza – crispy, easy to eat, and doesn’t require a two-hour commitment. Deep-dish restaurants like Giordano’s, Lou Malnati’s, and Gino’s East are fantastic, but they’re where we take out-of-town guests rather than where we eat regularly. Think of deep-dish as our special occasion pizza.
3. It’s Called ‘Pop,’ Not ‘Soda’

My first week of college in Boston, I asked where I could find some pop and got blank stares like I was speaking alien language. That’s when I learned this Midwest term isn’t universal. In Chicago, carbonated beverages are emphatically called ‘pop,’ not ‘soda.’ Ask for a ‘soda’ here and you might as well have a neon sign above your head flashing ‘TOURIST.’
The Midwest has strong opinions on this linguistic battle, and we’ve picked our side. Even our local stores reflect this terminology – you’ll find signs for ‘pop’ throughout grocery stores and restaurants. Chicagoans will understand what you mean if you say ‘soda,’ but instantly recognize you’re not from around here. When in Rome (or rather, Chicago), do as the locals do!
4. Italian Beef Must Be Dipped

My first date with my now-wife almost ended when she ordered her Italian beef ‘dry.’ Thankfully, she saw my expression and quickly corrected her order to ‘dipped.’ The proper way to enjoy our famous Italian beef sandwich is wet – either ‘dipped’ (quickly dunked in jus) or ‘wet’ (extra jus ladled over). Ordering it dry is missing half the experience!
The soggy bread soaking up that savory beef gravy creates the perfect bite. Yes, it’s messy. Yes, you’ll need extra napkins. But that’s part of the authentic experience at places like Al’s, Johnnie’s, or Portillo’s. The ‘Italian stance’ – feet spread, body leaning forward over the counter – isn’t just tradition; it’s practical defense against dripping jus. Remember: if your shirt stays clean, you’re doing it wrong.
5. Malört Is Our Rite Of Passage

Watching unsuspecting friends try Malört for the first time ranks among my favorite Chicago pastimes. This wormwood liqueur tastes like grapefruit soaked in gasoline with notes of regret, yet remains our beloved local shot. Every true Chicagoan has a Malört story. Mine involves losing a bet during a Bears game and facing the consequences – that distinctive grimace we call ‘Malört face’ is practically our city’s unofficial expression.
Refusing to try it immediately marks you as an outsider afraid of our traditions. Despite its reputation (or perhaps because of it), this bitter spirit has become Chicago’s liquid handshake. Bartenders often initiate newcomers with a shot, watching for the inevitable reaction. The proper response after drinking isn’t to complain but to order another round – that’s how you earn Chicago respect.
6. Giardiniera Belongs On EVERYTHING

My refrigerator contains no fewer than three varieties of giardiniera at all times – mild, hot, and extra hot. This Chicago condiment obsession baffles outsiders who’ve never experienced the perfect blend of pickled vegetables, oil, and spices. True Chicagoans put this magical mixture on virtually everything: Italian beef (mandatory), sandwiches, eggs, pizza, pasta, salads – I’ve even seen people add it to ramen! The spicy, tangy crunch elevates ordinary meals to Chicago-approved status.
Asking ‘what’s giardiniera?’ in a Chicago restaurant might get you politely redirected to Navy Pier with other tourists. The hot vs. mild debate divides families, but everyone agrees that a kitchen without giardiniera is sadly incomplete. While the rest of America reaches for hot sauce or ketchup, Chicagoans grab our beloved jar of oil-soaked pickled vegetables. It’s not just a condiment – it’s a lifestyle choice that separates culinary insiders from visitors.