10 foods that make America great

7) Chicago hot dogs (Illinois)
Even Windy City residents would have to admit the American tradition of this noble sausage began in New York, though St. Louis makes a strong bid as well.  The first big Chicago connection to the frankfurter came during the 1893 Columbian Exposition, when vendors hawked endless quantities of sausages from their carts.

Scott Olson / Getty Images A Vienna Beef hot dog is prepared Chicago-style. For the first time, the Chicago-produced dogs will be available nationwide this year. You'll have to provide the toppings yourself.

Though outpaced by New York and L.A., Chicagoans pack away their share of franks, over 20 million a year. And Chicago is a city where less is not, in fact, more — hence the perfect venue to take the wiener’s simple Coney Island styling and go nuts.

A proper Chicago dog needs be dragged through the garden, as you might tell your vendor: You take a Vienna Beef sausage, nestle it in a poppy-seed bun, then add mustard, relish, chopped onion, tomato, pickled peppers, a dash of celery salt and perhaps a pickle spear or two. Hold the ketchup. A hearty handheld meal.

As with any perfect food, exact ratios and sources and preparations are up for debate.  And yes, we know New Yorkers allege that Chicago’s red hots are overladen, while the Second City loves to mock the Big Apple’s weenies as wimpy and wan.

We’ll save that endless battle (for pizza) and simply acknowledge that Chicago’s chock-full approach is a perfect summer reminder that sometimes there’s no place better to eat than the street. Except maybe at the ballpark.