Up until the ’20s traditional German/Jewish toppings like mustard and pickles had been how someone would take their dog. Many of these vendors also owned vegetable stands, and they began to experiment with a wide range of toppings plucked fresh from the market. Hot dogs were the dominant meal for the busy cost-conscious crowds that would fill the streets hawking their wares. A bustling market where Jewish, Italian, Greek, and Polish traders would sell clothes, trinkets, and food. It was another essential ingredient in the Chicago dog, introduced by an upstart, enterprising immigrant, tailored to the tastes of a diverse city.īy the 1920s Maxwell St on the West Side was the center of Chicago’s immigrant community. It was a huge success, not only on the strength of its rye bread beloved by the Germans and Poles of Chicago, but as the originator of the poppy-seed bun. Seeking better fortune only a few years later he came west to Chicago, buying a bakery and opening his eponymous business in 1909. He first came to New York and opened a bakery at the unbelievable age of 16.
A Polish-born immigrant Rosen had first moved to Germany to learn the art of baking. One such enterprising individual was Sam Rosen. To this day Vienna uses the original natural-casing, all-beef recipe developed by Jewish immigrants that gives the Chicago dog its distinctive flavor profile, snap, and texture. They made so much money they used the proceeds to invest in a larger business and named it after the pinnacle of sausage cities, Vienna Beef. They made a big splash with their popular stand selling dogs on the street at the Columbian Exposition. Although they were not the first to sell the sausage, two Jewish immigrants from Austria-Hungary, Samuel Ladany and Emil Reichl, recognized the profitable potential of hot dogs and opened their own business. It was this wave of new Chicagoans that gave birth to our most beloved hot dog brand. The tastier, spicier all-beef version of the frankfurter took off and Jewish immigrants became the new kings of the Chicago hot dog game. In a time of foul health standards in the meatpacking industry the Jewish kosher tradition also had a reputation as producing food that was safer and more pure. It was a low-barrier-to-entry job that allowed thousands of foreign entrepreneurs to support their families and make a living. The hot dog cart itself became the lifeblood of immigrant communities.
Coming from a poor socio-economic background, many Jewish immigrants took up jobs as street vendors and peddlers. It would take a second wave of immigration from Germany, this time Jewish, to introduce the all-beef hot dog. They’re right.Īs noted in an excellent article on Chicago hot dog history on :īy the end of the century the mass produced frankfurter was commonplace, but there was one essential ingredient of the Chicago dog that had yet to take hold. Ketchup is a travesty on a a Chicago dog and native Chicagoans wax furiously on this topic. Most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as “char-dogs”).
The method for cooking the hot dog itself varies depending on the vendor’s preference. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt.
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( ) Atomic Relish Image Used Under Creative Commons License From Ĭitizens, there is zero doubt in my mind that outside of the legendary Icelandic hot dog (a recipe for which will one day grace these pages!), there is no higher exemplification of the tube steak than that found in Chicago!Īs the imperial majesty of gastronomic authenticity, I will be visiting with several of my old high school buddies in Chicago in 2 weeks, where we shall have a blow-out Dungeons and Dragons and board gaming long weekend!Ī Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is – of course – an all-beef frankfurter on a poppy seed bun originating from the city of Chicago, Illinois.
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