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Besides the corn dog and practically any other food on a stick that can be had at the Iowa state fair like deep-fried butter, Iowa is known for the following:
Pork tenderloin sandwiches (invented in Indiana, perfected in Iowa; the big ones are 5 times the size of the bun)
Maid-rites (loose meat sandwiches)
Steak de Burgo (specifically Des Moines)-a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients with a Parmesan crust.
Corn on the cob-Obviously since this is a corn state, we have the best corn on the cob. Sweet corn stands are abundant in the summertime, and most people have their favorite place to go for the best sweet corn.
Taco pizza-This obviously isn't a dish unique to Iowa, but it arguably was invented at a Happy Joe's pizza chain in Iowa. You can get a taco pizza pretty much anywhere that serves pizza here, even gas stations.
Chicago here - here in the city you can get ANY and EVERY kind of cuisine. Chicago is famous for pizza, hotdogs, beef sandwiches, which made the Chicago style, are not made like anyone else.
Now as for pizza, deep dish is what Chicago was famous for, however, a lot of chicagoans love the thin pizza, actually I love it, there are a few places that make it like that and it is de-li-cious! some have a cracker type crust, sometimes with a crumbly cornmeal bits underneath the crust, and some of the thin crust is made on a coal oven fire, and it totally changes the flavor and texture of the pizza compared to deep dish. so even with pizza, whatever you have a taste for, you can go to 4 different pizza restauants and not feel you've eaten the same thing over and over.
For example - Father and Son - great for very thin crust, Renalli's on 2900 block of Broadway, thin coal fire type, melt in your mouth cheese; Lou Malnattis - probably the best thick buttery crust, plain sausage tastes great, Giordanos' delish thick or thin - one of the best to reheat in the microwave the next day without changing it when reheating it, so you see many differnt approaches to pizza. What sucks is frozen pizza which tastes nasty and i dont even bother!
Now for Italian beef sandwiches, you gotta dip the bun till its soggy andyou eat it dripping!!! add chopped up hot peppers (called giardinera) Yummy!!!!
as for Chicago hot dogs - no ketchup allowed, and they put celery salt and bright green picle relish, mmm yummy!
so those are a few examples of food the way we like it in Chicago.
I am a South Indian vegetarian guy though, so our local cuisine in NJ is either too fattening or non vegetarian. We eat small and lift small. I can just barely lift 100 lb, which is less than an average woman here .
Besides the corn dog and practically any other food on a stick that can be had at the Iowa state fair like deep-fried butter, Iowa is known for the following:
Pork tenderloin sandwiches (invented in Indiana, perfected in Iowa; the big ones are 5 times the size of the bun)
Maid-rites (loose meat sandwiches)
Steak de Burgo (specifically Des Moines)-a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients with a Parmesan crust.
Corn on the cob-Obviously since this is a corn state, we have the best corn on the cob. Sweet corn stands are abundant in the summertime, and most people have their favorite place to go for the best sweet corn.
Taco pizza-This obviously isn't a dish unique to Iowa, but it arguably was invented at a Happy Joe's pizza chain in Iowa. You can get a taco pizza pretty much anywhere that serves pizza here, even gas stations.
My husband absolutely loves the pork tenderloin sandwiches!
Breaded Pork Tenderloin Sandwich
Ingredients
1 pork tenderloin (about 1 1/4 pounds)
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides
Trim the pork tenderloin of excess fat and silver skin. Cut crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.
Heat 1/2-inch oil in a large high-sided skillet to 350 degrees F. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all three dishes with salt and pepper.
Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
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