8 Dishes to Try Before You Leave Philadelphia
Ordered by how iconic each is — the dishes that tell the city's story
1
The city's icon — thinly chopped ribeye griddled and piled in a long hoagie roll with cheese, in three choices: Cheez Whiz (the classic liquid cheese), American, or provolone, with optional grilled onions ("wit" = with onions, "witout" = without). Philly's never-ending war is Pat's vs Geno's, two 24-hour shops across the street from each other in South Philly. Try both and pick a team — learn the ordering lingo first to look like a local.
2
A Philadelphia soft pretzel is different — often twisted in figure-eights joined in a row, soft and chewy, salted with coarse salt, eaten with yellow mustard. It's a street snack Philadelphians eat from the morning, sold from carts, corners, and the Philly Pretzel Factory. Very cheap, and warm from the oven is best. A citywide street food you'll find everywhere — try it with mustard like a local.
3
"Wooder ice" in the Philly accent — finely shaved ice blended with fruit juice and sugar, smoother than a slushie but not as creamy as ice cream. Classic flavors are lemon, cherry, and mango. It's the Philadelphian's summer cooler. Rita's is the most famous chain (giving it away free on the first day of spring), but old Italian shops in South Philly do a tastier traditional version. Cheap and eaten on the go.
4
The secret Philadelphians say is "even better than the cheesesteak" — thinly sliced herb-roasted pork with pork gravy, provolone, and broccoli rabe (slightly bitter greens sautéed with garlic) on a long roll. More complex and balanced than a cheesesteak, it's a city signature tourists often miss. DiNic's in Reading Terminal Market is the legend (once named America's best sandwich). Try it once and you'll get it.
5
Not your usual pizza — a Philadelphia tomato pie is thick, soft focaccia-style dough baked in a square pan, topped with thick, slightly sweet tomato sauce and a little parmesan, but no mozzarella. Eaten warm or cold (locals like it cold). A legacy of old Italian bakeries in the city, cut into squares and sold at Italian bread shops. Cheap, simple, and addictive — hard to find outside Philly.
6
A Pennsylvania Dutch (German) breakfast that Philly adopted — pork bits ground with cornmeal and spices, formed into a loaf, sliced, and fried crisp outside and soft inside. Eaten with eggs and toast in the morning, topped with maple syrup or ketchup (locals argue which). Rich, savory, and salty — for the adventurous eater. A classic diner breakfast found only around here. Try it at an old diner.
"Hoagie" is Philadelphia's name for a sub sandwich (the city claims to have coined the word) — a long roll filled with ham, salami, capicola, provolone, lettuce, tomato, onion, and pickled peppers, dressed with olive oil and oregano. Cold, fresh, and crisp — unlike the cheesesteak, no heat involved. A great-value lunch, best at South Philly Italian delis. Order it "the works" for everything, with a water ice — a true Philly meal.
The packaged snack cakes Philadelphians grew up on — Tastykake has been sold in the city since 1914. Legendary items are Butterscotch Krimpets (butterscotch-iced cakes), Kandy Kakes (chocolate-coated cakes with peanut-butter filling), and Peanut Butter Kandy Kakes. Found at convenience stores and supermarkets citywide, very cheap. Not fancy, but a childhood memory for Philly natives — grab a box to take home as a souvenir.