When you search online for Chicago's most iconic foods, you're likely to find the Chicago-style hot dog, deep-dish pizza and Chicago beef.
But there's much more than meets the eye, food historians David Hammond and Monica Eng say. For locals, the city's more distinct cuisine is a reflection of its rich immigrant history.
Take, for instance, the Mother-in-Law.
The delicacy starts with a corn roll tamale in a sesame seed bun and topped with chili and the usual dressings of a Chicago-style hot dog – tomatoes, sport peppers, and other delights. Anthony Bourdain once called the sandwich "the evil step-brother of the hot dog."
"But he also called it the most uniquely Chicago original food," Hammond said as the piping hot, chili-filled heart attack in a bun sat on the table at The Hat in the city's Wicker Park neighborhood. "And I think there's something to that. I've never seen it anywhere else."
The blending of flavors in the Mother-in-Law is a reflection of the immigrants from across the globe who have come through the city.
But, why the name "Mother-in-Law"? "Because like a mother-in-law," Eng said, "this one also gives you indigestion."
Hammond and Eng walked us through some of the city's most distinct culinary offerings, including a drink combination called a Chicago Handshake – a shot of Jeppson's Malört that is chased with a can of Old Style Lager.
Watch the video above to learn more about the unique foods of Chicago and how they came to be.
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