Who would have known the lollipop chicken wing invented in Chicago today. I'm taking you on a Chicago food tour to eat some of the Lesser known dishes that were invented that are indigenous to Chicago Everyone hope you're having an egg and it's Mark Wiens I'm in Chicago Illinois Today we're gonna do something different. We're gonna explore some of the lesser-known dishes that are indigenous that were invented and developed right here in Chicago Thank you! This is called The Mighty Dog Incredibly Rich It ain't easy to handle butter on it and I'm pretty sure some of these foods are going to surprise you Chicago Just like many of the major cities in the United States is extremely diverse and it's a Melting Pot. People come from all over the world and that's really what's shaped the food.

The culture of Chicago Now one of the biggest communities in Chicago are Puerto Ricans and they've created a certain dish that I mean I Think it should be celebrated right up there with hot dogs and deep dish pizza. Thank you! Welcome to Hibarito's! Imas dish that they're going to prepare is called the Hibarito. It's a Puerto Rican sandwich that instead of bread instead of a bun, it's a fried plantain or plantain usually unripened that's deep fried. Then They Smash it into a Patty formation and then they just start to build the sandwich with your choice of meats with your choice of ingredients.

lettuce, mayonnaise, beef, steak. Oh okay, oh that's a lot of steak. I Think the most popular is beef steak. They layer that all on with onions and then one of the signature Touches at the final at the very end is they add on a spoonful of garlic.

Oh with the garlic on top. Oh that looks and smells delicious that is now. It has a very interesting history which we will cover as we're starting to eat. So we rented this minivan for our time here in Chicago because my sister and brother-in-law will be joining us as soon as I step into the car with this bag.

There's just this complete proof Aroma of garlic that fills the air. Oh, they got it. They got some drinks as well Cola Champagne introducing to you. Oh yes, oh that smells good.

So again, the thing with Ajibarito is that instead of a bun instead of bread, it's a plantain that's smashed into a plank that creates the the holding base, foundation and top and lid to the sandwich. Here we go: I Have a feeling this could get messy I'm gonna pick it up. This is gonna be my first ever jibarito. um I Love the concept I love the idea.

those onions, the sweet onions, the steak, the the garlic is what I think truly makes it on top that swipe of garlic on top of the plantain, the plantain actually does hold up quite well. I mean it's starting to fall apart a little bit but I think that's why you have rice on the bottom that just can kind of soak up all the toppings that fall off. You've got the crunch of the lettuce, you've got the cheese in there to freshness of the Tomato I Love it. I'm going in for that big swipe of garlic.

um I think they could just drench the entire sandwich in garlic. That is delicious. and I love the I think plantains are more nutritious, natural than processed bread. So I love this idea.

This concept I think it's fantastic and that brings us to how it was invented. So the story. it's actually not that old, it just dates back to the 1990s and we're talking about a guy whose name was Jorge Munoz and he was in the Puerto Rican town of Awada and it's really one of those classic, resourceful food inventions. His family wanted a sandwich and unfortunately they had run or in our case, fortunately, they had completely run out of bread and so there was no bread and so he went outside to the backyard.

of course. Puerto Rico is a tropical country. He went out to the backyard and he got some plantains. He fried them, smashed them into planks, and made a sandwich using those uh platanos or those uh plantains.

Now fast forward a few years and let's go to Chicago where there's a man whose name is Juan Figuero A lot and he had read about this story of using the the plantains as a base for a sandwich, substituting it for the bread in a newspaper and he thought oh, that's a great idea and so he started. and he's actually the one who named it the Jibarito and he popularized it and he started serving it at his restaurant which is called and that's where it all started to be popularized and that restaurant is still here today. So as Mr Juan Figueroa describes, he took the idea and he just popularized it and made it more accessible as a menu item as a dish that you can order right here in Chicago. And so now that Jibarito is the sandwich actually come full circle.

Uh Chicago So many Puerto Rican restaurants offer it, but also Cuban restaurants also Latin American restaurants and you'll find it across the United States and you'll even find it back in Puerto Rico And so that's the history, it's it's just a cool invention. I think and I mean I think it works extremely well I Love plantains. Oh yeah, we gotta try that sauce. Pick this up.

Oh no. the steak is starting to to fall out. That's okay. this up will drizzle on some of that sauce.

Oh that's kind of chunky and oily. Looks delicious. Mmm oh the sauce is awesome. I Think that's oregano in there.

It's herbal. A little bit spicy. oh that bumps up the flavor. almost like a dressing.

All that that sauce is delicious. Oh I Love it drenched in that sauce. Garlicky, herbal and a little bit spicy. mm-hmm You're guaranteed to get a little bit messy, but that is true of a lot of foods in Chicago Oh men I think I could use like 10 of these sauce packets.

Mmm I think I can keep on. It gets better and better. The mayonnaise starts to flow, starts to mixture with the sauce and you keep on adding that sauce just makes it better and better. Really good, Absolutely tasty.

A unique history of resourcefulness and this is my first ever. Okay, we have a lot more food to eat and again, that only reassures my opinion that I think it should be celebrated right there up with deep dish pizza and hot dogs. Next up on this Chicago food tour where we are discovering some of the most unique dishes that originate in Chicago We're going to eat a famous Italian American dish and started right here and it's not deep dish pizza here we go. Welcome to Harry Carey's legendary Italian Steakhouse But we didn't come here for the steak but actually we might have to try the steak too.

Oops! Thank you nice thank you very much. Yes, welcome to Harry Carey's Italian Steakhouse and from what I was reading but Derek what? who? what's the significance? who is Harry Carey yeah yeah so Harry Carey was a sports Personality radio broadcaster uh kind of made made his Fame I would say like here within the city of Chicago uh did a little bit with St Louis but everybody like knows him mainly for the Cubs uh so so especially baseball yes big time Baseball sports announcer. So this is kind of like the legendary icon when it comes to Chicago Sports uh big personality, full of life. Uh, just cheerful, over-the-top type of guy.

So it's he's the type of person that just everybody loved everybody. Everybody knew everybody. so everybody in Chicago knows him. Everybody in Chicago knows him.

He also Will Ferrell did like a big skit on SNL when he would always like imitate uh Harry Carey and have the big iconic glasses as well. So yeah Larger than Life Awesome. Um, it's a really cool place I Mean it's just it's a museum. There's pictures, there's sculptures, there's antiques.

if you walk around, there's just so many cool things to see. Really nice atmosphere here, and this is an Italian Steakhouse. But maybe their most popular, well-known dish is not a steak at all, but a dish called chicken Vesuvio which is the dish that we are covering here. Invented an Italian-American dish of potatoes and chicken cooked in a unique way invented right here in Chicago and uh, there's a Chicago Tribune There is a journalist who is a well-known food critic called Phil Vettel who named Harry Carey's chicken Vesuvio as the best in the city.

Nice to meet you, what's your name? Geronimo Geronimo Cool man. Nice to meet you here. Okay, it's already marked up. We have it a little Mark pre-cut for you.

Okay, so that you don't have to wait here 30 minutes. All right. Okay, so it's not. give it a little bit more so it's just like seared off already.

So far. Okay, okay, oh that's potatoes. Potato wedges. all right.

a little salt on it. Pepper: This is the signature garlic. A lot of garlic powder, garlic powder, oregano, parsley. We're gonna go with some white wine.

Oh yes, oh that smells so good. It's already so good and a little bit of the chicken stock that we have already here. Some chicken broth. oh that white wine is so aromatic we're gonna let this boil for a quick second.

Finish it off, you just bring that to the boil and then it goes straight into the oven. The oven. Finish it. Okay, cool.

And how long does that need to bake for? It's gonna be big for around 10 or 12 minutes. What we have for you right here is our iconic 18 ounce. Ribeye It's dry. H So it is dry age for 60 days.

Okay, they have a whole process of Lnl with us here in. Chicago This is Chicago-based meat so it's really nice marbling in there. Very nice. Very beautiful piece of steak.

So I'm going to go ahead and tease him in here for you. Really classic seasoning. Salt and pepper. great.

That's all we're gonna do. some Salt Simple with good quality beef, salt and pepper. Normally you would have a grill for this, but we have this Broiler Okay, which is essentially a grill with the fire on top. All right, much better than a grill.

Nice. So we're gonna go ahead and just in here and you you could tell how fast. Yeah, that's so fast. Seconds? Yes.

Oh you can smell the aroma of that fat already coming out too much. I just want to give it a nice little color. It's nice here and it's gonna go straight into the oven okay to your desired temperature. In this case it's medium rare.

so I Think Excellent. Perfect temperature for you to be honest, out of here. Okay, up to one of these little Stone plates. Oh nice beautiful sear on it and that goes straight into the oven.

Okay, you open it at 500 degrees and we leave it in here for your desired temperature. Cool, foreign. Oh, the aroma of the garlic, right? The oregano, the white wine in there, the magic. Yes, all that juice.

Oh and so it's always finished off with always peas. Okay, that is our classic Vesuvio recipe. Excellent. Thank you very much Chef Absolutely.

This is awesome. Awesome steak. a little butter on it. Okay, he took the chips.

What is that? That's a chicken? Vesuvio Okay, just give it a second anymore. Okay, thank you Chicken! Vesuvio I Love that Browning of the chicken. The sprinkle of oregano. You can really smell the garlic and the white wine in the recipe.

Derek I Don't even know where to start with? Let's just go straight in. It's a small pyramid of of chicken, making sure to get some of that browned chicken to the breast for some of the white meat here. Brown Chicken Rehydrate reducing that sauce. Peas always on top, a little piece of potato.

so aromatic. Wow. um oh, that is so comforting. He added in a lot of fresh garlic and then a lot of garlic powder and a lot of white wine.

okay, um, and then chicken broth. I mean that's basically the foundation of the dish. It's there's not a lot of complex ingredients in it. One of the things that really makes a difference is the way that it's cooked.

The method in which is cooked because the chicken is seared and then it's fried in a pan with some sauce. then it's baked to like bring to thicken the sauce and bring it all together. The potatoes are excellent. The potatoes have a really sweet smooth texture to them.

It's so great it's like after you after you start to chew it, it actually almost becomes like mashed potatoes. Um I Love that they're so so soft cooked so so soft. Oh and the chicken remains so juicy so quickly. Just to explain the the history of Chicken De Souvial, it's actually kind of unknown.

Nobody knows exactly how it came about how it originates, but the first mention of it was in back in 1930 at a restaurant that oddly enough is called Vesuvio was called Vesuvio. Unfortunately, that restaurant is no longer around. It's not completely known how it was invented, but it definitely comes from. Chicago I Love how juicy the chicken is.

Perfectly cooked and just that studded garlicky white wine oregano sauce. What I love most about this dish is just that pool of gravy at the bottom. That's just. it's just a condensed chick.

any white wine, explosion of garlic. You can never have enough of that sauce. I know I think that's my third dip right now. Keep hydrating.

Wonderful though. it even has this element of smokiness. or Char from the from the frying pan and the oven. yeah water dish.

Another classic food here that was recommended to us is the crab cakes. Might do a little squeeze. Yeah, a little squeeze squeeze of lemon on top. These are like full Patty sized crab cakes should we just slice it in half? Quite tender? look at that.

Oh just loaded with crab. Oh that looks good. Let's try it. Crab Cake: Oh man.

um. a little bit of crunch from the crumb from the crumble on top. It's buttery. It's slightly creamy, maybe a little bit of creamer? I Don't know what that creaminess is in the middle of it.

Oh, that's good. Man, It's like the flavor keeps on building and you've got the sweetness. You can really taste the sweetness of the crab in there and that lemon helped. That acidity helps to cut the the creaminess and the sweetness.

Yeah, the richness of it. We came here for the Vesuvio but we couldn't miss their rib eye. one of their signature steaks. This is the bone-in ribeye.

dry age. You can tell based on uh, the greens of the although it might not be against the grain. Now that I'm looking. dip in that juice smells really good.

Oh good. um just salt and pepper. that's all. Beefy beefy Savvy juicy, tender, nice complexity of flavor from that dry age.

Good. Delicious. I Really like the way they did Sear that on the broiler. extremely hot.

Broiler You could like he put that into the broiler and literally within seconds you could smell the fat um, rendering out of it and making it crispy and bringing out that flavor. I Love it! Yes! Oh oh when you get a piece of fat that just completely juices in your mouth. Another one of the sides we got which we recommended is the the Brussels sprouts and look look at how crispy they are I snuck in a bite? Yes! I Did the Brussels sprouts are completely crispified? You can smell the butter. Um wow, that's good.

Some kind of a little bit of a sweet and sour salty Josh to it. The pieces are just so crispy on the outer edges. along with chicken Vesuvio and steak for dessert. they're iconic.

three-quarter pound breaking ball. It's a baseball of chocolate. three quarters of a pound. It's huge and they give you bats to break it.

so all of the kids are gonna Smash It and we'll see what's inside. Okay, Go! Oh oh nice hit. It's a chocolate pinata. Here we go.

The dessert: Whipped cream, chocolate. oh so much white chocolate and what a smash they'll smashing it in one home run Grand Slam Oh Tiramisu on the inside Anthony Bourdain has been here and one quote that I just read that he said about this place and about what we're about to eat is that he called it the evil stepbrother of the hot dog. So wait, am I the evil one? or are you gonna be the evil one on this one? That's what I'm wondering. well we're gonna try.

It has some parallels to the hot dog, but it's it's totally own thing. we're here at Fat Johnny's to eat What's called the Mother-in-law oh boy. I'm curious why it has that name now and then. Another thing I was another thing I was reading is that well we're gonna find out.

Okay I think I think we'll go over the history about the name as we're sitting down to eat it. Another thing is that I was also reading in the the Smithsonian that they labeled the Mother-in-law as an indigenous Chicago food that's endangered. it's very hard to find now it's not. It used to be extremely common, but it's getting more and more rare.

literally. Born and raised here and I've never heard of it, so is that. There's just a handful of places that serve an authentic version of the mother-in-law and we're here to try it. This place is so cool.

so iconic. I Mean it's literally a shed on the side of the road I Love the paintings red and white and of course they specialize in all things hot dogs. but they make one of the most traditional authentic mother-in-laws and that's exactly why we're here. Thank you very much appreciate it.

Thank you! So on this food tour of foods that are indigenous that were invented in Chicago it has come time to to eat one of the things I was most looking forward to called the mother-in-law and it is a poppy seed bun filled with not a hot dog but a tamale and then with all the toppings. Oh chili chili on top is a must and then they added on relish this bright green relish, onions, a slice of cucumber and an entire like beef steak slice of tomato and then finished off with a Sprinkle of celery salt. You ready Derek I am ready! Cheers The mother-in-law that is a lot of things going on in your mouth that was much different than what I was expecting. Oh, but it all kind of comes together.

It really does. I Like freshness of the pickle and tomato help to cut the rest of this of the tamales. Specifically, it's a beef tamale too, right? Yeah, there's beef in the tamale. Yeah, the chili, the acidity, and the crunch of the onions.

that's actually quite tasty. Hearty, really filling. Yum. And I Feel like tamales sometimes can be a little bit dry and so the chili actually helps with a little bit of moisture within there.

I Mean this was definitely made with purpose and a lot of thought that's gone into the Mother-in-law tamale. Um, I believe was brought to the south of the United States by Mexicans and then it was during the Great Migration Great Migration when African Americans then brought the tamale to Chicago Yeah, so many of the individuals down in the Mississippi Delta during the Great Migration came up primarily looking for work. You have tons of factories that were around in the area, so Detroit Chicago St Louis Uh, you had a lot more work up here and from there the history of the the mother-in-law is actually murky. Nobody knows quite sure who was the first person to put the the tamale inside of a hot dog bun to substitute that, but it uh what we can say is that fat Johnny's was one of the cereal serves one of the absolute classic iconic as is versions.

It's so different. I wasn't quite like I Love Chicago hot dogs And so when we were first talking about this, I'm like, well, no, but I'm thoroughly glad that we got to enjoy this right now. It is tasty, but it's also just an iconic piece of history that we're eating right here. which I think is totally adds to the the uniqueness of it.

Do we know where the name came from at all? Again I think it is a little murky, but there is. There are some some theories that I read about, especially in the Smithsonian. One of them is that it gives heartburn like a mother-in-law the other it has a fierce bite like a mother-in-law The final one is it ain't easy to handle like a mother-in-law and that's when I'm not supposed to laugh at it and all of these all. all of these all of these are thanks to Dr Peter Egler who's a Chicago Food historian.

Um, who like knows the Chicago Food scene, the history, but the Mother-in-law Absolutely something you have to try when you're in Chicago Are you ready for it? Fat Johnny's makes and this is called One of a Kind. This is something people say you cannot miss at Pat Johnny's here. Oh my goodness. Just it ain't easy to handle heart attack in a bun.

That is guaranteed. no. This is called The Mighty Dog It's a tamale. Okay, should we Should we pick This up first I Don't even know what we can do with it.

look that is that is beautiful I Mean we really came here for the Mother-in-law but there was no way we were leaving without trying. What's called The Mighty Dog something. They also like people have said that you cannot miss it. it is.

Let's see if we can get it all right. We've got the poppy seed bun, a tamale, a hot dog inside of the tamale, chili cheese, and then all of the toppings relish, onion, cucumber, tomato, celery, salt. did I Get it all? That's ten. You got them all and it's just sloppy.

As you can imagine. should we split? Yeah, it's going to be dangerous, but it's going to be sloppy no matter what. So I think let's just go for it. Attention There we go.

Oh the in the cross section look at. that's guaranteed the effects of the uh, the mother grandmother-in-law Oh thank you very much thank you very much. Thanks so much! Awesome! Appreciate it all right? Ready for this ready iconic moment? Um oh yes, the hot dog takes you to another level. Um a Snappy meat on the inside.

Thank you very much I appreciate it. Thank you so much Owner here. So nice! Oh shut the friendly Guy This is like ultimate comfort food. All in One Bun yes all in one Bunch Everything Comfort All in One Bun Oh and I think the average caloric intake comes with every bite as well.

Manoa You wanna come try? You definitely could some up your nose with every bite. Got a little roaster? This is like the Supreme Mother-in-law This is the grandmother-in-law indeed. All right. Derek Do we have some? There's only one way from baby wipe.

Bring your own baby wipes. That was so satisfying. Oh man. actually.

I don't know if one baby wipes enough. Get the whole pack. Bring that hole back over here. Next up we're at Great C Restaurant.

That's what we're eating. Step inside. This place is awesome. Looks like there's a bit of a challenge 86 The Champ 86 90.

anybody else 90 90. Okay, I don't think I'm gonna partake in any food challenges this time, but we're definitely gonna taste it and learn about it. Welcome to Great C Restaurant And the dish that we specifically came here to eat are the lollipop chicken wings. It's actually a Korean Chinese restaurant.

An absolute classic here in Chicago It's been around for a long time and they have a huge menu. Okay here we go. I'm going in for my first lollipop chicken. You can see it's a chicken wing and I think it's a drumstick Park which all of the meat has just been pushed down onto the end creating this handle, bone handle and all the meat in a couple of bite-sized chunks.

deep fried and if you look on the bottom there you can see all of that glaze sauce. Oh yes, here we go. Chicago's own Lollipop chicken wings. Oh it's dripping.

mmm that is the perfect combination of such crispy skin and outer edge and then juicy, succulent, fatty skinny on the inside. The sauce is sweet but you can tell it's the type of sauce that's extremely addictive. You could order from a different a few levels of spiciness from mild to medium to extra spicy. Now because my son is here also in the whole family we got the mild, but I did get the extra extra hot chili sauce on the side to dip them into.

Look at all that juice at the bottom and this is not okay. Re-dip oh that drip Perfect Two Biters I mean you could do it in one bite, but that'd be pushing it. That'd be a lot of that. That'd be a big mouthful.

So now getting to the history of Lollipop chicken wings and this particular version was invented back in the 1980s right here at the Great Tea Restaurant in Chicago by a man named Nitau and he was a Chinese immigrant to Korea and that's why I Also, there's some Korean influence as well and when he came here to Chicago and opened this restaurant, he wanted to create. There's this Korean dish which is called Gampongi I'm not totally sure how you pronounce it exactly, but I uh, that's roughly what the flavor and the sauce kind of tasted like, but he wanted to make that classic Korean dish but make it easy and simple to eat and so that's when he came up with the style of the lollipop chicken and then serving it with the sauce. Now there may be a little bit of controversy or a little bit open for debate because I know that in India they've been eating lollipop chicken wings for I think a lot longer than that and when I'm in India I've had lollipop chicken wings many times and so there might be a little bit of kind of debate if it was actually invented. And however what we can say for sure is this style with this sauce of this style of Lollipop chicken wings is from right here.

I'm going into the extra Spicy chili oil sauce. oh let's just do a full rotation, it's the perfect handle. They're so much fun to eat here we go. Oh with the extra spicy chili that immediately you feel that's really a little bit more.

not too spicy, but it's a good flavor and I mean that's Josh Okay, the sauce is quite sweet, very sweet but you do see how it's addictive and especially if you enjoy like a sweet sauce. Yeah, I think the extra spicy would be the way to go if you love spicy and I mean how can you go wrong with lollipop chicken wings? They're so much fun to eat. Um, They're just so easy to eat. That was a little bit on the sweet side for me, but the spicy extra spicy sauce was delicious and that's some of the friendliest service.

They were so nice! Uh, really a great experience. We're moving on to the next food. to continue with this food tour of things invented in Chicago we are at the Palmer House It's a Hilton hotel, but it has a lot of history. They invented a dessert, it's famous around the world.

very far. so from the extremely beautiful Lobby you come back here to the Lockwood Express grab and go and I think they are here. Yes, they're here. So in case you're still wondering what we came here for, it's the brownie.

Like really, the brownie was invented the original one right here at this hotel. I mean it's one of the most common, one of the most household desserts maybe in America arguably the most famous dessert in all of America Could it be but just a household dessert? Everyone's eaten a brownie and this is where it all started. So we're gonna grab a couple of the brownies to go and we'll tell you about. I'll explain the history as we're eating outside.

here they are. It's eight dollars per brownie, but this is the original Brownie and I think um I mean they have the the history written as you buy it. They have the history written all over. But let me just quickly read to you the history.

First reference to the brownie in America appears in the Sears Roebuck catalog published in Chicago in 1898.. Specifically, the brownie was at the direction so I'm not I'm unclear if she actually and she directed it. she facilitated it. Uh, her name is Bertha Palmer to be served at the Colombian Exposition World's Fair in 1893.

So the brownie was created in the Palmer House kitchen. This is the Palmer House it was created in the kitchen here in the late 19th century and the recipe which they actually give you a an entire little recipe card. So we have a secret recipe. not so secret actually.

Uh, but I mean but you cannot replicate this history and this historical place right here. At at the Palmer House we have the brownie. We have the recipe. over a century old and again, arguably one of the world's most influential desserts, hands down.

hands down. it's total household name. There's nobody every single time that's never eaten a brownie, right? Maybe your sister. but let's just say yeah, it's one of the most influential.

Sweet Treats I Love it, We're here! I'm excited I Can't wait to untie this! I Had no idea that the brownie was invented here in Chicago. There it is. Oh on a little golden plate. Okay, I'm not typically that excited about desserts, but when it's the original brownie, I am extremely excited.

Oh, it is incredibly and dense as well. very dense, heavy. It's just like the Chicago Pizza It's a deep dish. It's a deep dish brownie brownie.

All right. here we go. Oh oh, that is incredibly rich. Oh really really rich.

It's like a condensed moose. Almost like a fudge. Literally, it reminds me of uh, like Christmas fudge mixed with like chocolate mousse. Yeah for like the consistency.

I Got a little confused there I didn't I Didn't know if it was a moose or a fudge. Actually, we don't even need to compare it to anything. This is the brownie. Yeah, this is a real brownie.

The original, the real deal goodness. but it's like not. It's not cakey at all. No, sometimes you get trouble with it, gets cakey and all dried out.

No, no, no, not at all. not at all extremely moist. I Love that entire topping of the walnuts. It's sweet.

It's buttery that is extraordinary actually. Men: yeah it is. but chase that with some. Poppy I Mean that's how you can.

It's very rich. You can see the butter and the glistening just glistening on your fingers. man. But highly recommended.

I Think this is something that a gem of Chicago Chicago should be proud of inventing the brownie I'm not a brownie expert I haven't had that many brownies in my life. Oh gosh, but I would say this is the the moistest brownie I've ever had in my life. Yes, is that correct that's properly cooked? Yes. Okay, that's not.

That's not brownie batter. Yeah, Okay, it can be said without a doubt that Chicago has contributed greatly to the world of food. and I mean we've definitely tried some unique dishes, many of which many people don't even know that they're invented. they come from Chicago and we didn't even eat I Mean on this tour, we didn't eat some of the most famous foods of Chicago I'm talking deep dish pizza which I did another Pizza tour.

so go back and check that Chicago Pizza tour as well as an iconic Cheap Eats tour which also includes more dishes that were invented in Chicago. So you can go check out those two videos that all include in the description box below. I'll also include everything from this video. You'll find it in the description box below.

Uh, definitely when you're in Chicago Come try some of these rare indigenous foods to Chicago and I Want to say a huge thank you for watching this video. Please remember to give it a thumbs up if you enjoyed it. Leave a comment below I'd Love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos. Good bye from Chicago and I'll see you on the next video.

Thank you.