The City of Brotherly Love’s Love for Cuisine: Food Tours Around Philadelphia

KEY TAKEAWAYS

• Discover the amazing dishes of Philadelphia
• Understand how they are made  
• Learn when and how they were invested

You know, Philadelphia was declared the nation’s first heritage city by UNESCO in 2015, so it should come as no surprise that this city is chock-full of historic landmarks and institutions. But do you know what other thing this place is famous for?

Yes, it’s the cuisine of this place. Here you will find people wandering its streets for their next munch. This place is loved by worldwide tourists for its unique and authentic foods like Hoagie, savory Roast Pork Sandwich, hand-twisted Soft Pretzels, fruity Water Ice, and the unique pork-and-cornmeal Scrapple. 

These dishes are must must-have in the food tour philadelphia. Let’s dive into this blog to discover how the above dishes and some extras, too, are made and how they were invented and are now being twisted in modern style. 

Cheesesteak

The cheesesteak sandwich is such an unforgettable part of Philadelphia’s culinary food scene that it has earned the names “Philadelphia cheesesteak” and “Philly cheesesteak”. It was invented in 1930 by Pat Olivieri, the founder of Pat’s King of Steaks. 

Take thinly cut beefsteak (while some versions have chicken, brisket, or salmon, the main version has sirloin or rib eye seasoned with pepper) and melted cheese (from cheese Whiz to American cheese, the choice is yours), put them in a hoagie roll, and you will have a traditional steak and cheese. With or without onion sizzle? With or without peppers? Try both variants and decide which one you choose.

Soft Pretzel

This delicacy is so deep-rooted in Philadelphia’s soil that it has become known as “The Philadelphia Soft Pretzel”. This special treat has a long tradition: some say its history goes back to French monks trying to twist bread in 610 A.D.

It first appeared in Pennsylvania with the “Pennsylvania Dutch”, a name used to refer to the immigrants who came from Germany in the 19th century. What makes this pretzel different from any other? Their shape (a figure-8) and their texture (that is, crunchy instead of chewy). You can also see them on street food carts and bakeries. Eat them for breakfast, for lunch, or to take a bite while you are wandering around. 

Water Ice

People say that cheesesteak, soft pretzel, and water ice fight for the top-most iconic dish in any food tour philadelphia. This local masterpiece may be troubling for some guests because it is neither an Italian gelato nor a snow cone made with syrup. It is made with freshly picked fruit and, as the name indicates, it is the perfect ice treat for summer. You can also see it as “wooder ice”. 

Crab Fries

Prepare some French fries and cover them in Old Bay seasoning: that is the authentic recipe that Chickie’s & Pete’s invented in 1977, and that has since grown into a renowned dish, often served with side cheese sauce as a dip.

Roast Pork

A different sandwich that has earned a well-known name in Philadelphia’s menus, this particular dish includes roasted pork shoulder, melted sharp provolone, and broccoli rabe in garlic, all loaded on an Italian roll. You can spot it at local landmarks, like Tommy Dinic’s Roast Pork and John’s Roast Pork. 

Tomato Pie

Another name that gives confusion to any tourist, but not to any natives: this is not pizza, but a rectangular spongy dough with a thick crust, covered in tomato sauce. It is typically served without cheese or with just a bit of Parmesan and oregano sprinkled on top. You can have it warm or chilled in places like Sarcone’s Bakery and Cacia’s Bakery, to name a few.

Hoagie

You may already know New York’s submarine, Boston’s Greatest Hit, and New Orlean’s po’boy, but your sandwich-based map of the USA would not be finished without Philadelphia’s hoagie. 

An excerpt of the Italian legacy in the culinary culture, some trace back this sandwich’s roots to the early 20th century, when Italian workers ate bread stuffed with meat and cheese while they were doing their jobs. Nowadays, recipes commonly involve prosciutto di Parma, salami, provolone, oil, oregano, and vinegar. 

Scrapple

Another example of the “Pennsylvania Dutch” influence in Philadelphia, this meal is put together with pig parts (from bones to meat), cornmeal, and broth. It is then fried, so the outer coating is crispy and toasty. 

Comforting yet tasty, perfect to have a bite while hopping around the city. Bring a hungry belly to Philadelphia.