Where Chicago shops, snacks and lunches: the markets worth your morning.
Food markets, farmers markets and covered halls: where Chicago shops, snacks and lunches.
Maxwell Street Market in Chicago is the historic Sunday market at 800 S Desplaines, a Mexican-vendor-heavy continuation of the 1912 immigrant market.
Go for: Tacos, Tortas, Mexican breakfast
Tip: Arrive at 09:30 to beat the noon queue at the tortas counter. Cash is the rhythm; ATMs are at the south end.
Green City Market in Chicago is the city's largest sustainable farmers' market in Lincoln Park, on Clark Street, with 60 Illinois vendors. At 1817 N Clark St.
Go for: Farmer's produce, Cheese, Heritage meat
Tip: Saturday is the bigger day; Wednesday is the quieter day to talk to producers. The Mick Klug peach stand is the July order.
Cermak Fresh Market in Pilsen is the long-running Hispanic grocery on West Cermak Road since 1978, with a deep produce floor, an in-house tortilleria.
Go for: Mexican produce, Salsas, Carnitas counter
Tip: Pick up a pound of carnitas, a dozen tortillas and a jar of the smoked-arbol salsa for the road; complete dinner under $15.
Logan Square Farmers Market in Chicago is the Sunday market at the Logan Boulevard eagle column, with 80 vendors from May to October and live music.
Go for: Farmer's produce, Bread, Coffee
Tip: Hewn bread and Klug Farm peaches sell out by 11:00 in July. Arrive at 10:00 with a tote and cash for the small stands.
Andersonville Farmers Market in Chicago is the Wednesday-evening market on Berwyn, with 35 vendors, prepared-food trucks and a live-music stage.
Go for: After-work farmer's market, Prepared food, Music
Tip: Aim for 17:30; cooler dinner crowd, vendors past the morning rush. The cheese-stand prosciutto-fig sandwich is the after-work plate.
61st Street Farmers Market in Chicago is the Hyde Park year-round market at Blackstone Avenue, with a strong Black-owned vendor base and weekly cooking demos.
Go for: South Side farmer's market, Cooking demos, Black-owned vendors
Tip: Saturday cooking demos at 10:30 are free; the chef rotates between South Side restaurant alumni. Listen, then shop the ingredients used.