What is Akutagawa?

Or a Jibarito?

You’ll only find out in Chicago.

Made in Chicago showcases the rich diversity of the Chicago food scene through classic dishes created by immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries. While Italian beef and hot dogs often steal the spotlight, and cutting-edge cuisine along with big-name chefs earn Michelin stars, the true depth of Chicago’s culinary heritage is revealed in these beloved local dishes.

Authors Monica Eng and David Hammond, drawing on decades of exploring the city’s culinary landscape, present thirty must-try eats from all corners of Chicago. From Mild Sauce to the Jibarito, and from Taffy Grapes to Steak and Lemonade, Eng and Hammond share the stories of the people and places behind each dish. They illuminate how these local favorites reflect the city’s multifaceted history and the diverse communities that call it home.

Each entry provides all the information you need to track down these delicious bites, with selected recipes allowing you to recreate dishes like Flaming Saganaki or Akutagawa at home. Generously illustrated with full-color photos, Made in Chicago offers both locals and visitors affectionate profiles of a great food city’s defining dishes.

Find the book, here.

For more Stories From The 78, follow @tombarnas78 on Instagram and @storiesfromthe78 on TikTok.