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  • Writer's pictureRachel Giblin


It’s no coincidence that Chicagoland has taken such a keen interest in Gindo’s Hot Sauces. It is here that both Chicago foodie culture and Gindo’s layered flavor complexity have created a perfect storm of endless possibilities. Without the history of Chicago’s most customary and notable foods, foodie culture wouldn’t have a leg on which to stand. Gindo’s is a gourmet hot sauce, but it has the ability to transform even everyday meals into a new flavor experience with a simple tip of the bottle. Whether these renowned dishes come from a greasy spoon, hole in the wall diner, or from some of the most upscale restaurants in the city, the simple application of a Gindo’s Hot Sauce adds another dimension. Here, we consider some of the most preeminent meals Chicagoans claim as their own. Next time you’re indulging in one of these tried and true top 8 Chicago comfort foods, grab a bottle of Gindo's Hot Sauce, pour it on there, and let your taste buds do the rest!


Did you know?: Chicago style hot dog originated at the 1893 Columbian Exposition, when Samuel Ladany and Emil Reichl, two Jewish immigrants from Austria-Hungary, started selling their all-beef dogs from a stand during the fair. They later founded the renowned Vienna Beef brand. Is there anything you can’t put on top of a Chicago style hot dog? That brilliant green relish, fresh tomato, pungent chopped onion, yellow mustard with a spear of pickle, sport peppers, and a dash of celery salt lend the perfect nuances of sweet, bitter, and salty for Gindo’s to pick up on and carry your taste buds on a next level journey.

SUGGESTED GINDO'S HOT SAUCE PAIRING: Jalapeno Poblano, Honey Habanero


In the late 19th and early 20th century, Italians began immigrating to Chicago, bringing along with them their love for pizza. Whether you agree that Chicago style pizza is deep dish or crispy thin crust with a square cut, is beside the point. Not well known for its spicy quality, Chicagoans had to find a way to spice Italian food up a bit. Typically, you’d see a lover of hot peppers spice up their slice, once again, with a good scoop of giardiniera, which classically is used on a number of other Chicago dishes. But have you tried any of our other hundreds of hot sauces on this favorite indulgence? SUGGESTED GINDO'S HOT SAUCE PAIRING: Original Fresh & Spicy, Vampire Slayer, Jalapeno Poblano, Truffle Parmesan


Like their pizza, Chicago’s Italian crowd brought their slow simmered beef to the city and slapped it on a french roll with green bell peppers and au jus. Voila! The mouthwatering sandwich was born. Portillo’s has a phenomenal giardiniera to compliment their incredible Italian beef, but ever try our Jalapeno Poblano, Giardiniera, Spicy Muffaletta, Chimichurri, or Wasco Pepper Blend on one of those mouth watering sandwiches? I mean, we’re not suggesting necessarily that you bring a bottle of Gindo’s with you, but….we certainly travel with it! Bring a bottle of Gindo’s to Portillo’s, and leave it. Sharing is caring! SUGGESTED GINDO'S HOT SAUCE PAIRING: Jalapeno Poblano, Giardiniera Hot Sauce


This savory snack is a favorite of one of our employees. Popcorn is nothing but a vehicle for flavor and buttery goodness. How, you ask? Mix up melted butter to hot sauce in approximately a 1:2 ratio. One of her go-to sauces is Truffle Parmesan, mixed with a little extra grated parmesan, and sometimes even a little honey for sweetness. Pour ⅓ of the mixture over the popcorn, toss, and repeat until evenly coated. Enjoy! SUGGESTED GINDO'S HOT SAUCE PAIRING: Original Fresh & Spicy, Vampire Slayer, Truffle Parmesan, Honey Habanero


This traditional dish from Eastern Europe is tasty but often overlooked. How many flavor profiles of pierogies are there? That’s a rhetorical question, really. The options are truly endless! We love a basic cheddar pierogi with our Jalapeno Poblano.


“Rib tips” are the smallish segment at the bottom of a rack of pork spare ribs. They are the long section left over when a rack is trimmed into St. Louis-style ribs. Rib tips were adopted at venerable SouthSide spots like Lem's and Argia B's in the 1950s and 1960s, and initially caught on because, while they are delicious, they are also the cheapest part of the ribs. If you haven’t had them yet, you need to! This one is a no brainer for us. Who doesn’t love a savory BBQ sauce? Check out our recipe for Smoky Barbeque Sauce!

SUGGESTED GINDO'S HOT SAUCE PAIRING: Honey Habanero, Original Fresh & Spicy, Vampire Slayer


Originating in mesoamerica several thousand years ago with the Aztecs, Chicagoland’s large hispanic population have made tamales a local staple. Because they’re made with such simple ingredients, tamales are the perfect vehicle for a variety of Gindo’s sauces. Our favorite year rounds for tamales include Honey Habanero and Jalapeno Poblano. But our more recent limited edition sauces like Smoked Chili Lime or Dark Chocolate Espresso work some incredible magic on this traditional dish. SUGGESTED GINDO'S HOT SAUCE PAIRING: Smoked Garlic Cilantro, Honey Habanero, Jalapeno Poblano, Vampire Slayer


According to several sources online, including the Sandwich Tribunal and Thrillist, this sandwich has origins in Puerto Rico, but made its home in Chicago when restaurateur Juan Figueroa began offering it at Borinquen Restaurant in Chicago’s Humboldt Park neighborhood in 1996. Fast forward to today, and it is a dish widely served across Chicagoland, a city home to the second largest population of Puerto Ricans off the island. A sandwich made up of thin sliced steak and/or other meats, lettuce, tomato, garlicky mayonnaise and American cheese on flattened, fried green plantains, make this a blank slate for favorites. SUGGESTED GINDO'S HOT SAUCE PAIRING: Jalapeno Poblano, Vampire Slayer, Honey Habanero



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