Thursday, July 6, 2017

All the Taste of Chicago: What to Eat in the Windy City

Eating in Chicago in the United States is really one of the best ways to discover the city and its people. The two symbols of the taste of Chicago are the hot dogs and deep pan pizza. Chicago is one of those cities that is rarely included in the list of places to travel outright. You go there if you're driving along Route 66 or if you are passing through. It is rare to find tourists who decided to spend a few days in the Windy City just to see it.

Yet Chicago is beautiful. The Lake Michigan makes it attractive in winter and warm in summer and the gastronomic level is one that leaves you amazed. People here are real food enthusiasts thanks to the presence of immigrants and its constant tendency to experimentation. Here the portions are anything but normal. The combinations can be bizarre. You will find some of the best American chefs and their restaurants that have given luster to the city.

A true foodie cannot say that they knew the Windy City well if they have not tried the real hot dogs, spicy Mexican street food of the Sunday Maxwell street market, the legendary beef sandwich or Garrett popcorn. Although not everyone knows where was born the nickname. Even though Lake Michigan gives the cool summer breezes and icy lashes in winter, the origin of the nickname is related to the bad reputation of Chicago. Chicago was the city that braggarts.

Today the tourist is happy to be in the very windy city like more easily you feel in the USA. Chicago is as quiet as New York, clean and tidy as Washington, easy as San Francisco.

The first thing to know is that the food that is the symbol of Chicago is the Hot Dog. The hot dog is a real institution and the real Chicago-style hot dog is completely different than we usually imagine. And here the parochial think the higher complexity of some of our cult traditional regional dishes. But things are not as simple as they appear. Forget hot dogs like the sandwich you ate so far. The hot dogs here has its own rules.

First, the sausage is either grilled or steamed and is always served in a bun along with poppy seeds that give it a sweet taste. It is important that the sauce should never be ketchup but it can be one or more of the following classic ingredients like the yellow mustard, neon green and sour relish, white raw onion, fresh sliced tomato, pickled cucumbers and the kosher dill pickle, spicy green chilies, salt, and celery. The ketchup is only permitted to children under 10 years old.

A hot dog dragged-through-the-garden means it was garnished with all leaves, which is a treat for the eyes and palate. If you want to overdo it accompany it with the homemade French Fries covered with a sinful casting of melted cheese. The Deep Dish Pizza is a typical food of Chicago. So much so that it is also called deep dish pizza pie, a rustic pie filled with tomato and cheese. It is a kind of rustic pie, with the ingredients of the pizza. The surface resembles a pizza but is stuffed and superabundant. In the Windy City, it is an institution.



THE STEAK


The steak is another typical food of Chicago. Often the experience of eating meat in Chicago is truly unique.

POPCORN


Popcorn in 2003 was defined as the official food of Illinois. There are different types and they are also many manufacturers. Their scent radiates to all the streets and neighborhoods and resisting it, in my opinion, is impossible!

RAINBOW CONE


The famous multi-layered and multi-colored cone was born in Chicago in 1926 thanks to the eponymous ice cream. It is made up of many flavors like orange sorbet, pistachio, Palmer House or vanilla with cherries and walnuts, strawberry and chocolate.

BROWNIE


Did you know that the brownie was invented in Chicago? The creator is Bertha Palmer, wife of the owner of the famous Palmer House hotel. In 1893 she invented it after a request to create a delicious and easy to carry sweet at the Columbian Exhibition in Chicago in 1893.

These are flanked by numerous food and wine of different types, from the South American cuisine to the east passing through the experimental and starry cuisine.
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