17 Illinois Food Traditions You’ll Only Understand After Tasting Them
Illinois tells its story through food – bold, hearty, and always a little unexpected.
Every corner of the state has its own specialty, born from immigrant kitchens, small-town diners, and city streets that never stop cooking.
Bite into a Chicago-style hot dog and you’ll taste rebellion; try a horseshoe sandwich and you’ll taste comfort the size of the Prairie State itself.
1. Chicago-Style Hot Dog
Nobody puts ketchup on this masterpiece. Seven specific toppings pile onto an all-beef frank nestled in a poppy seed bun, creating a flavor explosion that Chicagoans defend with serious pride.
Yellow mustard, neon relish, onions, tomatoes, a pickle, sport peppers, and celery salt make the magic happen. Break this sacred rule by adding ketchup, and you’ll hear about it from every local within earshot.
2. Chicago Deep-Dish Pizza
Forget what you know about pizza. This isn’t a quick slice – it’s a commitment, baked in a high-sided pan with cheese on the bottom and chunky tomato sauce crowning the top.
The buttery crust rises like a fortress around gooey mozzarella and your choice of fillings. One slice could be a whole meal, and eating it with a fork isn’t cheating, it’s survival.
3. Italian Beef Sandwich
Thin-sliced roast beef gets dunked in its own savory juices, then piled onto a long roll that barely contains the glorious mess. Order it dipped, and the whole sandwich takes a bath in au jus.
Sweet or hot peppers join the party, along with spicy giardiniera for those who like heat. Napkins are mandatory, dignity optional, and every drippy bite justifies the chaos.
4. Horseshoe Sandwich
Springfield created this monster: two slices of toast topped with meat, buried under fries, then smothered in Welsh rarebit cheese sauce. It’s not dainty, and it’s definitely not meant to be picked up.
The name comes from how the fries supposedly resemble a horseshoe around the meat. Whether you choose burger, ham, or another protein, prepare for a cheese-covered carb coma that’s absolutely worth it.
5. Cozy Dog
Route 66 travelers have stopped at Springfield’s Cozy Dog Drive In since 1946 for this cornbread-coated frank on a stick. It’s the original corn dog, though they’ll correct you – it’s a Cozy Dog.
The batter recipe stays secret, but the crunch stays perfect. Dip it in mustard and taste a piece of roadside Americana that’s been fueling road trips for generations.
6. Pizza Puff
South Side Chicago joints serve these deep-fried pockets of pizza heaven that crunch on the outside and ooze cheese within. It’s like someone took pizza, folded it into a pillow, and dunked it in hot oil.
Tomato sauce and mozzarella hide inside the golden shell, sometimes joined by sausage or pepperoni. Bite carefully – the molten filling has burned many an eager tongue in its time.
7. Southern Illinois Barbecue
Down south in Illinois, barbecue leans toward vinegar-based sauces rather than the thick, sweet stuff. Pork gets smoked low and slow, then dressed in a tangy sauce that lets the meat’s flavor shine through.
Coleslaw and white bread often come alongside, keeping things simple and traditional. It’s a different beast from Kansas City or Memphis styles, proving Illinois has its own smoky secrets worth discovering.
8. Pork Tenderloin Sandwich
The pork cutlet on this sandwich gets pounded thin, breaded, and fried until it’s roughly three times bigger than the bun trying to contain it. Indiana might claim it, but Illinois towns serve versions that inspire serious loyalty.
Crispy edges jut out everywhere while the middle stays juicy and tender. Pile on pickles, onions, and mustard, then figure out your strategy for tackling this delicious geometry problem.
9. Tavern-Style Thin-Crust Pizza
Chicagoans actually eat this style more often than deep-dish, though tourists never hear about it. Cracker-thin crust gets cut into squares instead of wedges, making it perfect for sharing at neighborhood bars.
The crispy base snaps when you bite it, and corner pieces are prized for their extra crunch. Sausage is the classic topping, broken into chunks rather than sliced, because even the toppings have rules here.
10. Jibarito
Puerto Rican creativity hit Chicago and created this: flattened, fried plantains replace bread, sandwiching steak, cheese, lettuce, tomato, and garlicky mayo. It’s carbs reimagined, and it’s spectacular.
The plantains stay sturdy despite being the bun, adding a slight sweetness that plays beautifully with savory fillings. Born in Humboldt Park during the 1990s, it’s now a Chicago staple that surprises first-timers every single time.
11. Shrimp de Jonghe
Old-school Chicago restaurants still serve this retro dish: shrimp baked under a blanket of garlicky, buttery breadcrumbs spiked with sherry. It’s fancy comfort food that peaked in the 1950s but never really left.
The de Jonghe brothers created it at their Chicago hotel restaurant over a century ago. Rich, indulgent, and unapologetically over-the-top, it’s proof that some classics earn their staying power through pure deliciousness.
12. Chicken Vesuvio
Roasted chicken and potato wedges get cooked in white wine, garlic, and oregano until everything turns golden and aromatic. Italian-American restaurants across Chicago claim the best version, and the debates get heated.
Peas often join the mix, and the potatoes crisp up beautifully in the garlicky oil. Despite the Italian name and Mount Vesuvius reference, this dish is pure Chicago invention through and through.
13. Garrett’s Chicago Mix Popcorn
Caramel corn and cheese corn don’t seem like they should share a bag, yet this sweet-and-savory combo has people lining up around the block. Garrett Popcorn made it famous, but the idea is pure Chicago genius.
The flavors shouldn’t work together – but they absolutely do. Crunchy, sticky, cheesy, and sweet all at once, it’s the kind of snack that disappears faster than you’d ever admit to eating.
14. Pink Cookies
Chicago bakeries frost soft sugar cookies with impossibly thick pink icing that’s sweeter than your wildest dreams. They’re a childhood staple at birthday parties, school events, and basically any gathering worth attending.
The frosting-to-cookie ratio defies logic, but nobody complains. One bite transports locals back to elementary school celebrations, and newcomers can’t quite believe something so simple tastes so memorable.
15. Pumpkin Pie
Illinois grows more pumpkins than any other state, so pumpkin pie here isn’t just dessert – it’s a point of pride. Thanksgiving tables aren’t complete without that spiced, custardy slice topped with whipped cream.
Local pumpkins often end up in these pies, connecting the dessert directly to Illinois soil. The filling strikes that perfect balance between sweet and spice, making it the undisputed champion of autumn desserts.
16. Southern Illinois Chowder
Down in the southern counties, chowder recipes get passed through generations, often featuring corn, potatoes, and whatever vegetables the garden offered. It’s hearty, homey, and nothing like New England’s seafood versions.
Every family swears their recipe is best, and church cookbooks overflow with variations. Creamy, filling, and perfect for chilly evenings, it’s comfort food that reflects the region’s agricultural roots and community spirit.
17. Wild Persimmon Pudding
Southern Illinois foragers hunt wild persimmons in fall, turning the astringent fruit into dense, spiced pudding that’s more cake than custard. It’s an old-fashioned dessert that connects modern tables to pioneer traditions.
The pudding tastes earthy and sweet, with warm spices bringing out the persimmon’s unique flavor. Most people outside the region have never heard of it, making it a true hidden treasure of Illinois cuisine.
