8 Illinois Dishes People Skip & 8 That Locals Always Recommend

Illinois offers a rich treasure trove of iconic foods that help define the state’s unique culinary identity. From legendary deep-dish pizzas in Chicago to humble pork tenderloin sandwiches in small-town diners, the flavors of Illinois reflect both tradition and innovation.

As a Chicago native who has traveled the state from Rockford down to Cairo, I’ve experienced everything—from overhyped tourist traps that rely more on reputation than flavor to hidden neighborhood gems that truly capture the spirit of Midwestern cooking.

Ready for some honest food talk? Here’s my guide on what to skip and what you absolutely must try in the Land of Lincoln.

1. Chicago-Style Hot Dog with Ketchup

Committing this cardinal sin will instantly mark you as an outsider! Nothing makes me cringe harder than watching someone squirt the red stuff on our beloved encased meats.

The authentic Chicago dog already has the perfect balance of flavors – yellow mustard, bright green relish, chopped onions, tomato slices, pickle spear, sport peppers, and celery salt on a poppy seed bun. Adding ketchup drowns out this beautiful symphony.

My uncle once loudly corrected a tourist at Portillo’s, earning applause from the entire line. Save yourself the public shaming and embrace the proper way.

2. Deep-Fried Pizza Slices at Festivals

Festival food should be exciting, but these greasy monstrosities miss the mark completely! Last summer at Taste of Chicago, I foolishly parted with $12 for what looked like a pizza slice that had survived a deep fryer accident.

The outer crust forms a tough, oil-soaked shell while the cheese inside melts into a scalding lava pocket. The sauce often disappears entirely during the frying process, leaving behind a flavorless, heartburn-inducing disappointment.

You’ll find these calzone-wannabes at county fairs and street festivals throughout the state. Trust me, your stomach will thank you for walking past.

3. Overloaded Italian Beef Nachos

Fusion food can be brilliant, but some combinations should remain divorced. These nachos, sporting a sad pile of soggy chips drowning under beef and giardiniera, destroy two perfectly good foods at once.

The tortilla chips quickly surrender to the jus, creating a mushy mess that requires a fork and spoon. The subtle flavors of properly seasoned Italian beef get lost amid competing nacho toppings like sour cream and guacamole.

My foodie friend dragged me to try these at a trendy River North spot. We both agreed some culinary experiments belong in the lab, not on our plates. Stick with traditional Italian beef instead!

4. Corn Dog Pizza

Whoever decided to slice hot dogs, roll them in cornmeal batter, and scatter them across perfectly good pizza dough should rethink their life choices! This Frankenstein creation appears at state fairs and novelty pizzerias trying too hard to stand out.

The cornmeal bits dry out in the oven, creating unpleasant gritty textures that conflict with the cheese. Hot dog slices curl up, forming greasy cups that pool oil on the surface.

My nephew begged to order this at the Illinois State Fair last year. Two bites in, even he admitted defeat, calling it “weird in a bad way.” Some novelties are better left uninvented.

5. Gas Station Fried Chicken

Not all roadside chicken is created equal! Those heat lamp-warmed pieces sitting for hours in plastic display cases should be approached with extreme caution.

The skin often turns rubbery instead of crisp, while the meat dries to a texture resembling sawdust. Many gas station chains use pre-breaded frozen products that never achieve that homemade quality. The seasoning typically compensates with excess salt rather than balanced spices.

During a road trip through central Illinois, hunger drove me to try a drumstick from a truck stop outside Bloomington. My taste buds still haven’t forgiven me. Save your appetite for the real deal in small towns.

6. Overhyped “Chicago Popcorn” Tins

Those giant decorative tins with Chicago skylines plastered on them? Pure tourist bait! The caramel and cheese popcorn mix inside rarely lives up to the fancy packaging.

Mass-produced for gift shops, these tins often contain stale popcorn that’s been sitting in warehouses for months. The caramel coating tends to be tooth-achingly sweet while the cheese powder tastes artificial and overly salty.

My aunt from Texas once brought back six of these tins as souvenirs. We politely nibbled a handful before the whole batch mysteriously “disappeared.” For authentic Chicago-style popcorn, visit local shops where it’s made fresh daily.

7. Restaurant-Chain Pierogi Plates

Frozen, factory-made dumplings masquerading as authentic Polish cuisine make me want to cry into my babcia’s apron! Chain restaurants throughout Illinois serve these pale imitations that dishonor our state’s rich Polish heritage.

The dough is often too thick or too gummy, while fillings lack the subtle seasoning and love that makes homemade pierogi special. They’re typically boiled and quickly pan-fried without developing proper texture or flavor depth.

My Polish grandmother once tasted a chain restaurant’s “authentic pierogi plate” and muttered something in her native tongue I dare not translate. Skip these pretenders and seek out family-owned Polish restaurants in Chicago’s northwest side.

8. Tourist-Trap Cheesecake

Flashy downtown eateries charging premium prices for mediocre cheesecake count on you not knowing better! These slices often arrive looking Instagram-perfect but tasting like sweetened cream cheese on cardboard.

Mass-produced for high volume, these desserts lack the rich texture and balanced flavors of properly crafted cheesecake. Many establishments source from commercial bakeries rather than making their own, resulting in uniform, forgettable experiences.

I once paid $14 for a slice near Navy Pier that tasted suspiciously like it came from a grocery store freezer section. Save your dessert calories and dollars for neighborhood bakeries where passion trumps profit margins.

9. Italian Beef Sandwich (Dipped, Hot Peppers)

Heaven on a roll! Nothing beats the moment that savory jus soaks through paper wrapping and threatens your shirt – that’s when you know you’re experiencing authentic Chicago magic.

Thinly sliced roast beef, seasoned with garlic and herbs, gets piled onto sturdy Italian bread that’s briefly dunked in rich meat juices. The hot giardiniera pepper mix adds texture and spicy complexity that balances the savory beef perfectly.

My personal ritual includes ordering it “dipped and hot” at Johnnie’s in Elmwood Park, where I stand at the counter, leaning forward in what locals call the “Italian beef stance” to avoid wearing my lunch home. Worth every napkin!

10. Chicago Deep-Dish Pizza

Forget everything you know about pizza – this is a knife-and-fork experience that transforms the concept entirely! My first bite at Lou Malnati’s as a kid changed my understanding of what pizza could be.

The buttery, cornmeal-dusted crust forms a sturdy vessel for layers of mozzarella, toppings, and bright tomato sauce that remains deliberately chunky. The construction is genius – cheese goes UNDER the sauce to prevent burning during the long bake time.

While tourists flock to the big-name spots, locals know deep-dish is a special occasion food. We save it for winter nights, visiting relatives, or celebrating life events when only a proper food coma will do.

11. Maxwell Street Polish Sausage

Pure street food perfection exists in this deceptively simple creation! The symphony of snap, sizzle, and aroma has sustained Chicago’s night owls and workers for generations.

A garlicky Polish sausage gets butterflied and grilled until charred, then nestled in a plain bun and topped with a mountain of caramelized onions and yellow mustard. Some stands add sport peppers for extra kick. The magic happens on flat-top grills that have seasoned over decades of use.

My favorite late-night ritual after concerts involves joining the diverse crowd at Jim’s Original, where the same delicious recipe has satisfied hungry Chicagoans since 1939. One bite explains why this humble sandwich has achieved legendary status.

12. Chicago-Style Thin-Crust Pizza (Tavern Cut)

Square-cut pieces that spark family arguments over who gets the coveted corner slices! While tourists obsess over deep-dish, this is what Chicagoans actually eat weekly.

The crust is paradoxically thin yet sturdy enough to hold generous toppings without flopping. Sauce and cheese extend all the way to the edges, creating that signature crispy cheese perimeter. Cutting it into squares rather than triangles (tavern-style) creates the perfect sharing experience.

Growing up, Friday nights meant Vito & Nick’s thin crust, where my siblings and I developed strategic negotiation skills over piece selection. This unpretentious style represents Chicago’s neighborhood culture better than any tourist attraction.

13. Fried Chicken from Small-Town Suppers

Golden-brown perfection hiding in church basements and VFW halls across central and southern Illinois! These community gatherings serve the state’s best-kept culinary secret.

Hand-breaded chicken, often from family recipes passed through generations, gets fried in well-seasoned cast iron skillets or pressure fryers. The seasoning is simple but perfect – salt, pepper, maybe paprika, letting the quality chicken shine. It’s always served with homemade sides like mashed potatoes and green beans.

My grandmother dragged me to a Methodist church supper in Effingham when I was ten. That first bite of crispy, juicy chicken made me a convert to these humble feasts where little old ladies outperform professional chefs.

14. Horseshoe Sandwich (Springfield Specialty)

Breakfast, lunch, dinner – this Springfield creation doesn’t care what time it is! My first encounter with this magnificent mess happened during a state capital visit, and I’ve been making the pilgrimage ever since.

The construction is beautifully ridiculous: Texas toast forms the base, topped with your protein of choice (traditionally hamburger patties), then absolutely smothered in crispy french fries and a waterfall of Welsh rarebit cheese sauce. The “ponyshoe” version is simply a smaller portion for less ambitious appetites.

Locals debate which restaurant serves the definitive version, but D’Arcy’s Pint and Obed & Isaac’s are strong contenders. Just bring stretchy pants and prepare for a delicious food coma!

15. Rainbow Cone (South Side Treat)

Summer isn’t official until you’ve stood in line for this colorful masterpiece! The Original Rainbow Cone has been a South Side institution since 1926, and one lick explains its longevity.

Five distinct flavors stacked in precise order create the signature experience: chocolate, strawberry, Palmer House (vanilla with cherries and walnuts), pistachio, and orange sherbet. The flavors complement each other perfectly despite seeming random. The distinctive pink building on Western Avenue becomes a pilgrimage site when temperatures rise.

My childhood memories include sticky hands and racing to eat the melting edges before they dripped. Now they have food trucks, but true Chicagoans know the original location provides the authentic experience.

16. Pierogi & Polish Plates from Family Kitchens

Pillowy pockets of pure comfort that transport you straight to babcia’s kitchen! Chicago’s Polish community has blessed our state with these dumplings that showcase the perfect balance of simplicity and technique.

Authentic pierogi feature delicate dough encasing fillings like potato and cheese, sauerkraut and mushroom, or sweet cheese with fruit. They’re boiled then pan-fried in butter with onions until golden. The best versions come from multigenerational family restaurants in neighborhoods like Avondale and Belmont Cragin.

My Polish neighbor once invited me for homemade pierogi, where I watched three generations of women pinching dough edges while sharing stories. That day taught me these aren’t just dumplings – they’re edible history.