Italian Fiesta Pizzeria: A Chicago Gem with a Secret Twist

Italian Fiesta Pizzeria is renowned on Chicago’s South Side. Owned by the fourth generation, the pizzeria continues its tradition of Chicago-style thin cracker crust. Their fennel sausage remains popular, yet a secret menu item, the jerk chicken pizza, has unexpectedly risen to fame.

Food critic Keith Lee spotlighted this culinary delight on TikTok, showcasing the half jerk chicken and half sausage pizza from the Hyde Park branch. This pizzeria is known for attracting famous patrons like Barack and Michelle Obama. Keith Lee’s review led to an extraordinary influx of customers. “As soon as our doors opened, it was just nonstop at pretty much all of our locations all day,” noted Christine Mikulec, a co-owner whose great-grandparents, Connie and Phillip DeCarlo, founded the business in the 1940s.

Mikulec co-owns the pizzeria with her siblings and cousins. Together, they operate five locations across the city. The renowned jerk chicken pizza features melt-in-your-mouth mozzarella over juicy chicken pieces, all coated in a signature sauce from Jerk Villa. This Jamaican restaurant is located near Italian Fiesta’s South Shore flagship.

Steven Harris, a co-owner and general manager, described the preparation process: “We cook our chicken with our spices for a couple of hours. Let it cool, then chop it up.” The sauce, provided by Jerk Villa, forms the base rather than the traditional red sauce. “Then we add the chicken, mozzarella cheese, and oregano garnish,” Harris explained.

While the jerk chicken pizza is unofficially listed, it has proven wildly successful since its inception. Post-Keith Lee’s review, Italian Fiesta used 150 to 200 gallons of jerk sauce over three weeks. They expect to officially list the item by year-end.

Despite the buzz around the jerk chicken, the sausage pizza remains a bestseller. Made from pork butt and their secret seasoning, the sausage delivers a unique flavor, upheld by their great-grandparents’ recipe. The sauce is noteworthy, being uncooked and made from tomato puree with secret spices.

Italian Fiesta’s cracker crust, made with specific flour, milk, and butter, forms a flavorful yet thin base. Each pie is expertly crafted, thanks to family secrets passed down over generations. Patti Tubbs, formerly in charge, reminisced about the past where pizzas were eat-in. Now, they are strictly takeout.

The mozzarella used remains full-fat, crucially affecting the taste, especially for the cold pizza test; cheese stays rich rather than congealed. The pizzeria offers an array of toppings, including shrimp and garlic, turkey sausage, and combinations with jerk chicken.

The pizzeria’s fried catfish dinner with cornmeal crust and buttery garlic bread serves as a delightful alternative. Meals are packed thoughtfully, enhancing the special dining experience. The takeout-only location offers little in terms of waiting area comfort, suggesting enjoying the meal in a car nearby. Parking is limited, aligning with the bustling neighborhood atmosphere.

While much has evolved since 1944, the pizza quality remains unchanged. The name ‘Italian Fiesta’ remains a delightful mystery, envisioned by the founders.

Italian Fiesta Pizzeria
1919 E. 71st St.
773-684-2222
italianfiestapizzeria.com
Open: Daily from 11 a.m., Sunday to Thursday until 1 a.m., Friday and Saturday until 2 a.m.
Prices: $27.75 (large sausage pizza), $29.75 (large jerk chicken pizza), $24.65 (medium shrimp and garlic pizza), $3.75 (jerk chicken slice), $9.75 (catfish dinner), $1 (ginger ale)
Accessibility: Wheelchair accessible, takeout only, no public restrooms

Rating: Very good, two of four stars