Coast to coast, city to city, there are hundreds, if not thousands of ways to top the almighty hot dog. Decisions must be made as to whether your bun is steamed, grilled or left alone and of course there is always an unlimited array of toppings between ketchup, mustard, kraut, cheese, onions, chili, peppers, and the list goes on and on. However you have it, a great dog always makes for a doggone good day. Here are some of the many popular ways Hot Dogs are served throughout the country and elsewhere. |
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| New England | |
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Boston's Fenway Frank
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Boiled and grilled Fenway-style, the Fenway Frank is served on a New England-style bun (split from top to bottom rather than on the side) and covered with mustard and relish. Ketchup, picalilli (pickle relish of chopped vegetables and spices), and chopped onions are other common toppings. The "Fenway Frank" is a fixture for Red Sox fans. Hot Dog: boiled, then grilled |
Rawley's of Fairfield, Connecticut
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Rawley's of Fairfield is best known for their dual cooked dogs. They use a hotdog made of beef and pork, which is first dropped into a deep fryer (until it floats) before finishing up on a grill along with the bun. It is then topped with mustard, relish, sauerkraut and finished with crisp thick-cut bacon. Alex Guarnaschelli sang their praises on the "Totally Fried" episode of "The Best Thing I Ever Ate" on the FoodNetwork. This is also a favorite place of such prominent Connecticut residents such as Martha Stewart. Hot Dog: beef and pork hot dog, deep-fried, then finished on the grill |
Rhode Island New York System Hot Wieners
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Called New York System Hot Wieners, and served with meat sauce, chopped onion, mustard, and finished with celery salt. These particular ‘dogs’ are renowned for the way they are dressed. The chef lines up as many as he/she can from wrist to elbow and layers on mustard, meat sauce, chopped onion and celery salt, in that order. Hot Dog: all beef, griddle-cooked in butter |
Maine Red Dogs
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Also known as "red snappers," this dog gets its name from its neon colored casing, which has no effect on the taste. Some joints serve theirs grilled or griddled for the best snap in a toasted, buttered roll, while others, like Simone's Hot Dog Stand, go steamed in a steamed top-split bun. Hot Dog: red snappers |
| New York State | |
New York Deli Dog
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This New York classic is typically grilled flat on the griddle by delis and hot dog shops across the City. The Food Court version, a super natural-casing foot-long beef frank by Best's, is topped with sauerkraut and deli mustard. Hot Dog: natural-casing foot-long beef frank by Best's, or Hebrew National All-Beef Kosher Frank, griddle-cooked |
New York Street Cart Dog
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The street cart-style hot dog is the venerable all-beef dog in natural casing, preferably Nathan’s or Sabrett’s, usually boiled and served with Sabrett’s tomatoey onion sauce and deli mustard. Hot Dog: All-beef dog in natural casing, preferably Nathan’s or Sabrett’s , boiled or griddle-cooked |
Upstate New York Red/White Hots
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There are two distinct types of hot dogs. There are Red Hots and White Hots. Red Hots are "normal" hot dogs while White Hots are plumper and were first made by Zweigles of Rochester N.Y. Hot Dog: |
Rochester White Hot
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The White Hot from Rochester's own Zweigle's Meats, made of pork, has a widespread following in western New York. It is neither cured nor smoked. The resulting dog is off-white in color with a spicy taste and smooth texture and are similar to German bockwurst. Split and griddled, this dog is served on a toasted bun and topped with a hot sauce (a meat chili made from a secret Rochester recipe), chopped raw onions, and any one of a variety of mustards. Nance’s Sharp and Creamy Mustard is a regional favorite. Hot Dog: Large uncured, unsmoked, pork, beef, or veal hotdogs called “white-hots” from Rochester's own Zweigle's Meats, split and griddle-cooked |
Coney Island Hot Dog
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Many American towns have their "Coney Island Dogs," even though Coney Island is part of New York City. It has a renowned chili topping—spiced with chili powder, paprika, nutmeg, chocolate, and cinnamon. The hot dogs are served with chili sauce, mustard, and chopped fresh onions on a steamed bun. Coney Island dogs, which are only connected to Coney island by name, were introduced by Greek immigrants. Hot Dog: An all-natural beef hot dog with natural casing, grilled |
| Pennsylvania & New Jersey | |
Pittsburgh Dog
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PNC Park, home of the Pittsburgh Pirates, is known for their foot-and-a-half-long hot dog, griddle-cooked and served on a Hoagie roll like a hoagie with lettuce, tomato, coleslaw and a tangy provolone cheese. Hot Dog: Griddle-cooked foot-and-a-half-long dog |
New Jersey Potato Dog
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Several styles of Hot Dogs are popular here: A "Potato Dog" has diced and stewed potatoes, brown mustard and served on spicy Sabrett brand Hot Dog. A variant on this (particularly in the Trenton area) is also known as the "Italian hot dog", which features all of the above ingredients, with grilled onions and peppers, and served on a long, crusty roll (see below). Hot Dog: Sabrett brand hot dog |
The Texas Wiener (New Jersey) |
An all-beef hot dog in natural casing is first blanched in vegetable oil, then finished off in a steel skillet. Served on a grilled bun and topped with spicy brown mustard, diced raw onions and heavily-spiced chili. The “Texas Wiener” is based on the heavy Greek-influence around Plainfield, and the chili on it can be considered an American interpretation of Greek-spaghetti sauce. Hot Dog: all-beef hot dog in natural casing, blanched in vegetable oil, then finished off in a steel skillet |
Italian Dog
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The New Jersey "Italian Dog" is topped with fried onions, peppers and potato rounds and is served in Italian bread or a half moon of pita shaped pizza bread. Hot Dog: One or two all-beef dogs, griddle-cooked |
Jersey Breakfast Dog
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This is a New Jersey adaptation of the Tijuana Danger Dog (see below). Following the hot dog tradition of New Jersey, they are deep fried rather than grilled or pan fried. Breakfast Dogs are served on a bun with a fried egg and melted cheese under them, which looks far more deadly than the original Danger Dog. Other New Jersey forms of deep fried hot dogs (without bacon) are "in and outers" (fried until lightly blistered) and "rippers" (fried until they split wide open). Hot Dog: deep fried |
| Midwest | |
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Chicago Red Hot
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In the city that loves hot dogs, the Chicago Red Hot reigns supreme. Featuring a Vienna Beef frank, it is served on a steamed poppy seed roll, "dragged through the garden," as they say in the Windy City, with yellow mustard, sweet pickle relish, minced fresh onion, fresh tomato slices, dill pickle spear, "sport peppers" (pickled hot peppers sold in Chicago - smaller than jalapenos and not as hot as serranos), and a dash of celery salt. The hot dogs are always steamed, not boiled. Hot Dog: steamed, not boiled, Vienna Beef frank |
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Milwaukee Brat
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Not a hot dog, but a bratwurst, the Milwaukee Brat represents this baseball town's favorite sausage. Made by Usinger's, one of the country's best sausage makers, the pork and beef brat is grilled and dipped in "Secret Stadium Sauce," which tastes like a combination of barbeque sauce and sauerkraut juice. Served on a crusty roll, topped with sauerkraut and spicy brown mustard, never yellow. Hot Dog: Usinger's pork and beef brat (not pre-cooked), simmered with onions in beer and finished off on a charcoal grill |
Kansas City Dog
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At Kauffman Stadium (home of the Kansas City Royals), this hot dog, an ode to the Reuben sandwich, comes topped with melted Swiss cheese and sauerkraut and is tucked into a sesame seed bun. Hot Dog: |
Kansas City Royals' Kauffman Stadium Royal Blue Dog
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Blue cheese. An all-beef frank topped with creamy, tangy blue cheese sauce, crispy bacon bits (made with real bacon), and chopped red onion. Hot Dog: all-beef frank |
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Cincinnati Cheese Coney
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This version of a "coney" is a Vienna Beef frank served with Cincinnati chili, mild cheddar cheese, diced onions, and Ohio's own Bertman Ball Park mustard, considered by many fans to be the finest stadium mustard in America. Franks are also shortened here to allow more room for toppings. Hot Dog: Vienna Beef frank |
"The Michigan" from Montreal
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The "Michigan" -- a hot dog dressed with meat spaghetti sauce -- is actually from Montreal. Legend has it that a Canadian chef riffed on Coney Island chili, then named his variation after the birthplace of Coney sauce innovator George Todoroff. Hot Dog: Pork or beef hot dog
, griddle-cooked |
| Southern | |
Georgia Scrambled Dog
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Georgia, especially the southern portion of the state, has a variation called the scrambled dog (or dawg , as it is colloquially known). It is a cheap, usually red-skinned hot dog, served on a toasted white bun and topped with mustard and spicy chili sauce. This particular chili sauce contains beans and has large chunks of diced raw onion mixed directly into the prepared sauce before being spooned onto the dog. While the recipe is relatively consistent on a city-by-city basis, each town has a unique opinion on the propriety of the presence or absence of American cheese on the hot dog. And for good measure, Dinglewood Pharmacy adds oyster crackers. Typically a scrambled dog meal is regarded as incomplete unless accompanied by a Coca-Cola (which originated in Georgia). Hot Dog: red-skinned hot dog |
Southern Slaw Dog
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One of the great variations in the Southeast U.S. is the slaw dog. A beef dog--best if it's a foot long--is boiled, and goes on a roll that fits it. Then you add any combo of mustard, ketchup and mayonnaise. On top of that goes spicy, bean-less chili--particularly the Bunker Hill brand. Then some chopped raw onions. And, to crown it all, the eponymous cole slaw--made, in Asheville, with buttermilk, vinegar, sugar and mayo. You could simplify this thing a lot by just putting some yellow mustard and cole slaw on a dog; it still tastes great. Referred to as a hot dog 'all the way.' Hot Dog: Red-hots, all-beef natural casing, griddled-cooked |
| West Virginia Chili "Dog" | Hot dogs are usually served with chili sauce (usually without beans) and cole slaw. When served without a wiener, it is locally called a "chili dog", much to the confusion of non-residents. Hot Dog: none |
| Southwest | |
Arizona Diamondbacks Chase Field, Phoenix, AZ
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Southwestern flavors. A foot-long all-beef hot dog is kicked up with chorizo sausage, nacho cheese, and colorful, confetti-like tortilla strips, giving this Arizona dog a nice crunch. Hot Dog: foot-long all-beef hot dog |
Houston Astros' "Most Wanted" Dog
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At Houston Astros' Stadium, Minute Maid Park, they serve their hot dogs Texas BBQ-style with chopped beef brisket BBQ sauce. The dogs are then topped off with chopped onions and sliced salty kosher pickles. Hot Dog: |
Texas Rangers Big Dog
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Stadium: Rangers Ball Park, Arlington, TX. Texas-style chili. To satisfy big appetites, Texas Rangers fans chow down on a 1/3-lb. Sheriff Blaylock all-beef dog hot off the grill, placed in a foot-long Coney bun, then loaded with chili meat and nacho cheese, and topped off with grilled onions. Hot Dog: 1/3-lb. Sheriff Blaylock all-beef dog hot off the grill |
| Texas Corn Dog
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Invented for the Texas State Fair in 1942, the Corn Dog is now a popular favorite throughout the south. This all-beef frank is dipped in a corn batter and deep fried until crisp. Served with mustard (try it with Dundee honey mustard) and coleslaw, the Texas Corn Dog is a great kids' favorite. Hot Dog: all-beef frank is dipped in a corn batter and deep fried until crisp. |
| Tex-Mex Dogs | These are topped with salsa, Monterey Jack cheese and chopped jalapeño peppers. Hot Dog: |
| Tijuana Bacon Dog or Danger Dog
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Danger dog is the slang term for a type of hot dog first sold by street vendors in Tijuana , Mexico and is also known as a Tijuana bacon dog. Also commonly referred to as a "dog dog", a danger dog is a hot dog wrapped in a piece of bacon, cooked on a small barbecue and served on a bun with onions and chili sauce. These street-cooked hot dogs have made their way north to the streets of San Diego and Los Angeles. Hot Dog: hot dog wrapped in a piece of bacon, cooked on a barbecue |
Sonoran Hot Dog
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Bacon-wrapped hot dogs are grilled, then nestled in steamed bolillo rolls and topped with pinto beans, chopped tomatoes, onions, mustard, mayo, and jalapeños. Other variations could include any of the following: shredded cheddar, queso fresco, cotija cheese, salsa verde, and guacamole. Hot Dog: grilled bacon-wrapped hot dogs |
| West Coast | |
Dodger Dog
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From Los Angeles Dodger stadium comes the pork frankfurter by Farmer John served on a steamed foot-long bun with mustard and relish. The Dodger Dog is one of the most eaten stadium dogs out there. Hot Dog: pork frankfurter by Farmer John |
Los Angeles Angels Stadium, Anaheim, CA
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Followers of the Mexican-style street dog will be happy to find it at Angels Stadium. The all-beef hot dog is wrapped with bacon and topped with charro beans, shredded Monterey Jack cheese, and pico de gallo salsa. Hot Dog: hot dog wrapped in bacon |
Pink's Chili Dogs (Los Angeles)
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Pink's (a hot dog stand in L.A. that caters to the stars) Schili dogs are legendary: all-beef, natural casing, and topped with onions, mustard, and a slather of meaty chili in a steamed bun. Variations include: the foot-long jalapeno dog; the Ozzy Spice Dog with a spicy Polish sausage, Nacho cheese, American cheese, grilled onions, guacamole and chopped tomatoes; and the bacon chili cheese dog. Pink's Hot Dogs promotes its celebrity customers and chili dogs in a wide number of varieties. Hot Dog: |
San Francisco Giants AT&T Park
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San Francisco is a serious food town. AT&T Park definitely follows suit, offering Giants fans Mexican-style street-cart dogs from the upscale Tres Agaves. Cloaked in a spicy chipotle mayonnaise, the bacon-wrapped dog is then dressed with sweet grilled onions, jalapeños, and cucumber pico de gallo. |
Pacific Northwest Hot Dog
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Seattle-style hot dogs are slathered with cream cheese and onions, and many Pacific Northwest establishments offer regional-fave salmon dogs as an alternative. Seattle Mariners' Safeco Field's spin is a 10-inch fillet of cod, battered and fried, then stuffed in a bun served with tartar sauce and lemon. Hot Dog: Pork, beef, veggie or salmon, grilled or boiled
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| Europe | |
| The Reykjavik Hot Dog | In Iceland, a hot dog bun gets smeared first with a sweet red sauce, not unlike barbecue sauce. On top of that a layer of crispy, crunchy fried onion bits (the Durkee's product out of the can would work perfectly.) The dog is laid on after that, then topped with yellow mustard on one side, and a 'remoulade sauce' on the other side (a green-tinged mayo.) To make the sauce, just add a little green relish to mayonnaise in a food processor and whizz it up. The crunch of the onion, alongside the creamy sauces, is fantastic! Hot Dog: |
| The Swedish Hot Dog | In Sweden, they serve a steamed, bologna-like dog on a large, foldable flatbread called 'tunnbröd;' a good substitute in the U.S. would be a big-diameter, floppy flour tortilla. Before you put the dog on it, however, you must smear the bread with a very large quantity of hot and heavy mashed potatoes; don't go light on the spuds, for this is no light dish. The dog goes on top of the potatoes, followed by mustard, ketchup, green relish and dried dill. Roll it up; it all works beautifully together! NOTE: Some Swedes take it one step further-- the crowning touch, to some, on the hot dog is a spoon of mayonnaise-y shrimp salad called rekesalat. Hot Dog: |
Hot Dogs in France
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Hot dogs are place on a fresh baguette, then covered with Gruyère cheese and grilled until brown and bubbly. Accompanied by a pot of French mustard. Hot Dog: |
Brazilian Hot Dog
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The toppings on Brazil’s version of the hot dog don’t stop and they’re ridiculous. Just listing them all here sounds like we’re making a dinner for a family of ten. Nonetheless, here we go, in order of ridiculousness: hot dog, bun, red pepper, green pepper, onion, hot dog ju, a small hard-boiled egg, corn, peas (why with the peas?), parmesan cheese, ketchup, mayo and potato chips (for crunch we presume). Hot Dog: |
Turkey "Patsos"
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What do you get when you split a hot dog down the middle and stuff it with French fries, ketchup and mayonnaise? Turkey's specialty dish "Patsos" -- which comes with a fork for the deluge of dog dressings. Hot Dog: |
Regional Hot Dog Toppings 
Here is a summary of ways the Frankfurter can be fixed:
from http://www.gilmerfreepress.net/index.php/site/comments/it_is_always_time_for_a_good_hot_dog/
07. The Hawaiian hot dog, called a Puka Dog, is topped with mango, banana, papaya and star fruit and guava relish and served on Hawaiian sweet bread.
08. The Pacific Northwest hot dogs are cooked on cedar planks and topped with Washington apple slaw.
09. The Hippie hot dog is topped with alfalfa sprouts, sautéed mushrooms and a vegan mayo.
10. The So Cal hot dog is topped with burrata cheese, heirloom tomatoes, roasted beets, and a balsamic reduction.
11. The L.A. Mexican hot dog is topped with bacon and jalapenos.
12. The Cobb hot dog is topped with chopped iceberg lettuce, tomatoes, crumbled bacon, and bleu cheese dressing.
13. The Tijuana Danger Dog is wrapped in bacon and then deep-fried.
14. The Caesar dog is topped with grilled romaine hearts and Caesar dressing.
15. The Southwest dog is topped with grilled poblano chilis and topped with Monterey Jack cheese.
16. The Breakfast Burrito Dog is topped with chorizo, scrambled eggs and hot sauce.
17. The Oaxacan hot dog from Mexico is topped with mole sauce and sesame seeds.
18. The Pueblan hot dog also from Mexico is topped with tomatillo salsa and topped with cotija cheese.
19. The Colombian hot dog is topped with pineapple, ham, mayonnaise, mustard, ketchup, chopped onion, and crushed potato chips.
20. The Chilean hot dog is topped with diced avocado, tomato, and mayonnaise.
21. The Texas dog is topped with BBQ sauce, Longhorn cheddar cheese, and chopped onions.
22. The Deconstructed Corn Dog hot dog is topped with hush puppy halves, ketchup, and yellow mustard.
23. The Reuben hot dog is topped with melted Swiss cheese, sauerkraut, and Russian dressing.
24. The Surf and Turf hot dog is topped with grilled shrimp and cocktail sauce.
25. The Maine hot dog is topped with mayonnaise, sweet onion relish, and celery salt.
26. The Buffalo hot dog is topped with wing sauce (such as Frank’s Red Hot Sauce), carrot and celery matchsticks, and bleu cheese dressing.
27. The Steakhouse hot dog is topped with caramelized onions and bleu cheese.
28. The Benedict hot dog is topped with Canadian bacon, a poached egg and hollandaise sauce.
29. The Southern dog is topped with ketchup, mustard, chili, onions, dill pickles, and oyster crackers.
30. The Creole hot dog is topped with fried green tomatoes and remoulade sauce.
31. The Cuban hot dog is topped with garlic mojo, pineapple, romaine lettuce, and diced avocado.
32. The Jamaican Me Crazy hot dog is topped with mango, scotch bonnet peppers, jerk seasoning, and sautéed onions.
33. The Trailer Park dog is topped with melted processed cheese and crushed potato chips.
34. The La Mancha hot dog is wrapped in serrano ham and topped with Manchego cheese.
35. The Welsh dog is topped with melted cheddar cheese mixed with beer, ground mustard and Worcestershire sauce.
36. The England dog is topped with cheddar cheese, cider braised leeks and apples.
37. The English breakfast dog is topped with crumbled sausage and baked beans.
38. The British dog is topped with grated horseradish and sharp cheddar cheese.
39. The High Tea hot dog’s bun is spread with cold butter and the dog itself is topped with thinly sliced cucumbers.
40. The Swedish hot dog is topped with mashed potatoes and Lingonberry jam. (This is a hot dog that eats like a meal, I guess!)
41. The Belgian hot dog is topped with frites (French fries) and mayonnaise. (This recipe combines both a love for hot dogs and French fries. Now you can have your cake and eat it too!)
42. The Parisian hot dog is topped with sliced Brie cheese and sliced pears.
43. The Provencal hot dog is topped with olive tapenade, grilled eggplant, and roasted red peppers.
44. The Bistro hot dog is topped with Dijon mustard and whole cornichons or baby pickles.
45. The Tuscan hot dog is topped with white beans, fresh sage, and shaved Parmesan cheese.
46. The Bolognese hot dog is topped with Bolognese sauce and grated Parmesan cheese.
47. The Pizzeria hot dog is topped with marinara sauce, crushed red pepper, and melted mozzarella. (There isn’t anything better than combining a love for both pizza and hot dogs!)
48. The Greek hot dog is topped with tzatziki (which is a sauce made with plain yogurt, cucumber, minced garlic, olive oil, vinegar, and dill or mint), chopped kalamata olives, tomatoes, and sliced onions.
49. The Spanakopita hot dog is topped with sautéed spinach, dill, onions, and feta cheese.
50. The Russian salad hot dog is topped with boiled potatoes mixed with mayonnaise, pickles, capers, hard-boiled eggs, and peas.
51. The Indian hot dog is topped with mango chutney and sliced red jalapenos.
52. The Burmese hot dog is topped with crispy fried shallots, carrot slaw, peanut oil, and a dash of fish sauce.
53. The Szechuan hot dog is topped with black bean paste and red chili paste.
54. The Iranian hot dog is split length wise and sautéed with Olive oil, topped with dill pickles, diced onion and parsley, tomatoes.
55. The Japanese hot dog is topped with kewpie mayonnaise and wasabi.
56. The Filipino hot dog is topped with fried rice and a fried egg.
57. The Australian hot dog is merely topped with mushy peas.
58. The Korean hot dog is topped with kim chi and pickled cucumbers.
