Did you know that every country in the world has its own hot dog style? Even every state has their own delectable variation!
And I don’t know any foodies who don’t loooove hot dogs.
That may sound strange, considering foodies are often thought of as being snooty.
But the reality is that we love food, just like everyone else. Right?
So let’s celebrate hot dogs! Here are some of my favorite styles.
In New York, the natural-casing, all-beef hot dogs come with the usual condiments, including mustard and sauerkraut, as well as optional sweet onions in a tomato-based sauce
invented by Alan Geisler.
The Sonoran hot dog is popular in Tucson, Phoenix and other parts of southern Arizona, as well as Sonora, the neighboring Mexican state!
This hot dog is wrapped in mesquite-smoked bacon, grilled and then topped with pinto beans, onions, tomatoes, mayo, mustard and jalapeño salsa or sauce.
It’s served on a bolillo roll, often with a side of fresh-roasted chili pepper.
Tijuana dogs often have pineapple, grilled jalapeños, cream, avocado, pico de gallo and are wrapped in bacon.
And land you right in heaven.
The dodger dog was named after the Major League Baseball franchise that sells them, and is a 10-inch ballpark frankfurter, wrapped in a steamed bun.
You can find them at Dodger Stadium in L.A.
Uh! Korean corn dogs!
You can find them on the streets looking like that delicious thing above, or covered in encrusted French fries (A.K.A. a kogo).
You know, for people who don’t like to consume too much wheat. Hallelujah!
Yes! That’s seaweed. Terimayo japanese hot dogs do indeed come with seaweed, as well as mayo, teriyaki sauce, green onions and a sausage, naturally.
Oh Carolina (prowl off, jump an prance)!
This chili-filled, chopped onion-topped and coleslaw stuffed dog should definitely be eaten while you listen to Shaggy’s 1993 hit (Oh Carolina).
They really know how to serve a hot dog in the Carolinas!
Montreal-s dogs are all-dressed, with their New England-style bun, mustard, steamed or griddle-fried dog, chopped onion and a wholesome portion of cabbage.
Order yours in Franglais for best results.
In southeastern Michigan, Coney Dogs can be found. They were developed by the Greek immigrants of the early 20th century.
The dog is a natural-casing beef or beef and pork European-style Vienna sausage of German origin with a lamb or sheep casing.
It’s topped with a beef heart-based sauce, one or two stripes of yellow mustard and diced or chopped white onions.
Check out the Jackson style, Detroit style and Flint style Coney dogs. They all have their own charm.
The Newark Style Dog, or Italian Hot Dog, is made by cutting a round “pizza bread” in half or quarters and smearing mustard inside it.
A deep-fried dog is then placed into the pocket, topped with fried onions and peppers and covered in crisp-fried potatoes. Delizioso.
Here’s another Coney.
It’s a short hot dog in a matching bun with chili, chopped onions and a pile of finely shredded cheddar plopped on top. Yum.
Your Chicago dog is made with a poppy seed bun, a pickle spear, a celery stalk, tomatoe slices, chopped onions, “neon” green relish and a dollop of mustard.
Bagel dogs are also sold in Manhattan, with their miniature or full-size dog, wrapped in a bagel-style breading (or actual bagels).
They’ve been around since the 1980s, and are thought to have been invented in North Carolina.
The Kansas City-style hot dog is a pork sausage in a sesame bun topped with brown mustard, sauerkraut and melted Swiss cheese. They. Are. Great!
In São Paulo state, hot dogs are served in a non-heated bun that’s cut and filled with a weiner-type sausage, tomato vinaigrette, canned sweet corn, canned peas, ketchup, mustard, mayo, fried shoestring pots and topped with mash.
Sometimes, grated Parmesan is added to the top.
In the State of Piauí, in the northeast, the dog is made from a long and soft bread sliced in half.
They are stuffed with a sausage, topped with spicy sauce, meat , corn green Lint and slices of melted cheese.
In Chile, you could ask for a completo, and you’ll get bread, sausage, mashed avocado, chopped tomatoes, mayo, sauerkraut, Chilean chili, green sauce, cheese and a variation of the sauce américaine.
It might be twice the size of what you’re expecting!
You might also ask for a dinámico, an italiano, a tomate mayo or an as (which is made with cuts of grilled meat instead of sausages)! They are all worth checking out.
In Guatemala, shucos are sold everywhere, especially in Guatemala City.
They are often served with guac, boiled cabbage, mayo, mustard and an assorted choice of meats, including sausage, chorizo, salami, longaniza (white sausage) and bacon.
They are prepared on a charcoal grill and hot sauce is usually available for you to smother this hot dog with.
Your Danish hot dog is one of the most popular in the Nordic world.
It often includes a red or frankfurter sausage, ketchup, Danish mustard, fried onion, raw onion and a mayo-based sauce with sweet relish called remoulade. Topped with sliced dill cucumbers.
You can also find “French” hot dogs in Denmark, which involve a cut baguette impaled on a spike with a sausage inside and a Dijon mustard-based sauce.
The Germans have gone crazy over these.
And so have I.
Here’s introducing the amazing Tunnbrödsrulle!
This sandwich of flatbread, stuffed with a few hot dogs, shrimp salad, roasted or fried onions, mashed potatoes, Swedish spices and some iceberg and tomato on occasion, is one super satiating snack. Bliss.
Hot dogs in the Czech Republic are locally referred to as párek v rohlíku, or just hot dogs, conveniently.
To prepare one of these types of hot dogs, the Czechs cut the top off the bun, punch a hole through its soft insides, and slide in condiments and a sausage. Brutally, and beautifully, done.
Grab a bologna and fry it. Then wrap it around a fried hot dog, slick on some mustard and place in a squishy bun. Now you’ve got a Baltimore-style dog. Genius.
Norwegian dogs are great for snowy days, especially when wrapped in a large, toasted tortilla or flatbread (not shown above!), and covered with ketchup and wiggly lines of mustard.
Georgia dogs are often served in an open bun, with plenty of cheese, chili, chopped onions, sliced pickles, oyster crackers, ketchup, mustard and love.
I’ll take two.
Yes, these are hot dogs! They come wedged into a baguette, covered in shredded Gruyère.
Oo la la.
Argentina likes to plop a fat chorizo into their soft hero roll and slather everything with chimichurri and pickled red onion/tomato.
And thank goodness!
Images courtesy of vauvau, James Willamor, stevendepolo, David Guo’s Master, jgoge, Navin75, Francisco Antunes and Sapphireblue.