11 Foods Chicago Invented And Still Does Best In Illinois And All The U.S.

Chicago’s food reputation isn’t just well-known—it’s iconic. Beneath the towering skyline and blustery streets lies a city that’s given the world some truly unforgettable dishes. Locals swear by them, and visitors go out of their way to try them.
Whether it’s a fully loaded hot dog that defies convention or deep-dish pizza that eats more like a casserole, these Chicago classics are more than meals. They’re a taste of the city’s soul in all of Illinois.
1. Chicago-Style Deep Dish Pizza

Forget everything you know about pizza. Chicago’s deep dish is a glorious rebellion against thin crust—a towering masterpiece with walls of buttery crust holding rivers of chunky tomato sauce and molten cheese.
My first bite at Lou Malnati’s left me speechless. The knife-and-fork affair demands patience (it bakes for 45 minutes!) but rewards with flavor that haunts your dreams.
Locals debate the best spot, but all agree: this isn’t just pizza; it’s an institution.
2. Chicago-Style Hot Dog

Yellow mustard, neon-green relish, chopped onions, tomato wedges, pickle spear, sport peppers, and a dash of celery salt—all nestled in a poppy seed bun. The Chicago dog follows one sacred rule: absolutely NO ketchup.
Street vendors citywide serve this colorful creation, “dragged through the garden.” The combination might seem chaotic, but these toppings create perfect harmony.
The snap of the all-beef Vienna frank provides the foundation for this architectural marvel of street food.
3. Italian Beef Sandwich

Thinly sliced roast beef soaked in its own garlicky, herb-infused juices, piled high on a sturdy Italian roll. The sandwich gets “dipped,” “wet,” or “baptized” in gravy depending on how soggy you dare to go.
Growing up, my uncle would bring Al’s Italian Beef sandwiches to every family gathering. We’d compete to see who could eat theirs without wearing half of it.
Add spicy giardiniera or sweet peppers for the full experience. Just don’t forget extra napkins!
4. Garrett Mix Popcorn

Sweet caramel meets savory cheese in this addictive popcorn mix that shouldn’t work but absolutely does. The orange-and-caramel blend wafting from Garrett’s downtown shops forms an aromatic siren call impossible to resist.
Tourists line up for bags of the stuff, while savvy locals gift tins during holidays. The sweet-savory combination creates flavor magic that keeps you reaching for “just one more handful.”
Many have tried to replicate this iconic snack, but the original remains unmatched.
5. Maxwell Street Polish

Smoke billows from street carts as grill masters sear these garlicky sausages to crispy-skinned perfection. The Polish is nestled in a simple bun, then buried under grilled onions and a generous squirt of yellow mustard.
The sandwich’s roots trace back to Maxwell Street Market, where vendors once fed hungry factory workers and night owls. Today’s version delivers that same satisfying late-night punch.
The charred exterior giving way to juicy meat creates a textural masterpiece worth seeking out.
6. Jibarito Sandwich

Who needs bread when you have plantains? This Puerto Rican-Chicago fusion replaces traditional buns with crispy fried plantains, creating a glorious vessel for garlic-mayo, cheese, lettuce, tomato, and your choice of protein.
I discovered the jibarito during a rainy afternoon in Humboldt Park. The owner proudly explained how Chicago’s Puerto Rican community invented this marvel in the 1990s.
The contrasting textures, crunchy plantains against tender steak, create a sandwich experience unlike any other.
7. Flaming Saganaki

“Opa!” shouts the waiter as flames leap from a sizzling pan of Greek cheese. This theatrical appetizer transforms ordinary cheese into a tableside spectacle, doused with brandy and set ablaze before being extinguished with lemon juice.
The ritual began at Chicago’s Greektown restaurants in the 1960s and remains a must-order experience. The resulting cheese delivers a crispy exterior and gooey center with hints of brandy and citrus.
Beyond the drama, it’s the perfect starter for sharing.
8. Rainbow Cone

Five distinct flavors stacked into a cone: chocolate, strawberry, Palmer House (vanilla with cherries and walnuts), pistachio, and orange sherbet. This colorful creation has cooled Chicagoans since 1926.
The Beverly neighborhood institution doesn’t follow ice cream norms. Each flavor gets sliced, not scooped, creating perfect stratified layers.
Last summer, I watched my nephew’s eyes widen at his first Rainbow Cone—the same expression I had thirty years earlier. Some traditions are too delicious to change.
9. Breaded Steak Sandwich

Pounded thin, breaded, fried, then smothered in marinara and stuffed into Italian bread, this behemoth requires both hands and plenty of napkins. South Side institution Ricobene’s claims the original, though fierce debates rage across neighborhoods.
The sandwich represents Chicago’s working-class roots—hearty, unfussy, and designed to satisfy. Add mozzarella and hot giardiniera for the full experience.
The bread soaks up just enough sauce while maintaining structural integrity, an engineering feat as impressive as any downtown skyscraper.
10. Gym Shoe Sandwich

South Side’s secret weapon combining gyro meat, Italian beef, AND corned beef on a sub roll. Topped with giardiniera, lettuce, tomato, tzatziki, and mayo, it’s a multicultural marvel that breaks all sandwich rules.
I first encountered this beast after a Cubs game when my friend’s uncle insisted we try his neighborhood spot. “Why’s it called a Gym Shoe?” I asked. He shrugged. “Because it’s got everything thrown in, like the bottom of a gym shoe.”
Questionable naming aside, the flavor combination is undeniably brilliant.
11. Atomic Cake

Born in Chicago’s South Side bakeries, this retro dessert masterpiece layers banana, yellow, and chocolate cake with banana, strawberry, and fudge fillings. The towering creation gets crowned with whipped cream and sprinkles.
My grandmother would only order Atomic Cake for the most special occasions. Each family member had their preferred section—I always angled for the banana-strawberry layers.
While many vintage Chicago bakeries have closed, dedicated shops still craft this labor-intensive celebration cake for those in the know.