Peoria Food Culture

Peoria's most iconic dish consists of toasted bread topped with a hamburger patty or other protein, covered with french fries, and smothered in a rich Welsh rarebit cheese sauce. A smaller version called a 'ponyshoe' is also available. This open-faced behemoth is quintessentially Central Illinois and a rite of passage for visitors.

Created in Springfield, Illinois in the 1920s, the horseshoe became a staple throughout Central Illinois including Peoria. The name comes from the horseshoe-shaped arrangement of fries around the meat, reflecting the region's agricultural heritage.

A massive, hand-breaded and deep-fried pork cutlet pounded thin until it extends well beyond the bun, served with pickles, onions, and mustard. This Midwestern classic showcases the region's pork production and German schnitzel influences.

Brought to the Midwest by German immigrants in the early 1900s, the breaded pork tenderloin became an Indiana and Illinois staple, reflecting the region's abundant pork production and German culinary traditions.

Beer-battered or breaded fish (typically cod or walleye) served with coleslaw, rye bread, and french fries or potato pancakes. This Catholic tradition has become a secular Friday night ritual across all of Peoria, often served all-you-can-eat style.

Rooted in Catholic abstinence from meat on Fridays, the fish fry became a community tradition in Midwestern cities with large German, Polish, and Irish Catholic populations. In Peoria, it remains a weekly social event.

Illinois sweet corn, picked at peak ripeness during summer months, is boiled or grilled and served with butter and salt. The sweetness and tenderness of locally-grown corn is a source of regional pride and a summer obsession.

Illinois is one of the nation's top corn producers, and while most is field corn, the sweet corn grown for eating is a celebrated summer crop. Peoria's location in the Corn Belt means access to some of the freshest corn available.

Slow-roasted prime rib served with au jus, typically accompanied by a relish tray (pickles, olives, vegetables), salad bar, and baked potato. The supper club tradition emphasizes generous portions and old-school steakhouse ambiance.

Supper clubs emerged in the Midwest during the 1930s-1960s as destination dining establishments. Peoria's supper club culture reflects this tradition of weekend special-occasion dining with classic preparations.

Triangular or boat-shaped pastries filled with spinach, onions, lemon juice, and spices, reflecting Peoria's significant Lebanese-American community. These can be served warm or at room temperature and offer a tangy, savory flavor profile.

Lebanese immigrants arrived in Peoria in the late 1800s and early 1900s, establishing a vibrant community. Their culinary traditions, including bakeries and restaurants, have become an integral part of Peoria's food landscape.

A breaded, deep-fried boneless pork chop served on a wooden stick for easy eating. This fair food favorite showcases Illinois pork and the Midwestern love of portable, fried foods.

A staple at the Illinois State Fair and county fairs throughout Central Illinois, this dish emerged from the tradition of making fair foods portable and showcasing local pork production.

A dense, moist cake-like pudding made from native American persimmons, spiced with cinnamon and nutmeg, often served warm with whipped cream. The pudding has a unique, sweet flavor reminiscent of dates and pumpkin.

Native to the Midwest, persimmons were used by Indigenous peoples and later adopted by settlers. This traditional dessert celebrates a native fruit that ripens in late fall throughout Central Illinois.

Thinly sliced, seasoned roast beef slow-cooked in au jus, piled on Italian bread and topped with giardiniera or sweet peppers. While a Chicago specialty, it's beloved throughout Illinois including Peoria, often served 'wet' (dipped in juice).

Created by Italian immigrants in Chicago during the 1930s, the Italian beef spread throughout Illinois as a celebration food and everyday lunch option, reflecting the state's strong Italian-American heritage.

Hot dogs coated in cornmeal batter and deep-fried, served on a stick. While found nationwide, the corn dog has special significance in Illinois corn country and is a staple at local festivals and fairs.

Though its exact origin is disputed, the corn dog became popular at American fairs in the 1940s. In Illinois, it represents the perfect marriage of the state's corn production and fair food culture.

From pumpkin pie to pumpkin bread, donuts, and lattes, Illinois' massive pumpkin production (the state grows more pumpkins than anywhere else) means fall brings an abundance of pumpkin-based treats.

Illinois produces over 40% of the nation's pumpkins, with much of the production in Central Illinois near Peoria. This agricultural dominance has created a strong seasonal pumpkin culture beyond just Halloween.

Peoria's brewing heritage, dating back to the 1800s, has been revived through craft breweries producing IPAs, lagers, stouts, and seasonal brews. Many incorporate local ingredients like corn and honey.

Peoria was once a major brewing and distilling center, with numerous breweries serving German and Irish immigrant communities. The modern craft beer movement has revived this tradition with local breweries.