- Sep 25, 2000
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Hot Dogs are served countless ways and vary greatly by region. Many cities are well known for their unique style of blending and configuring the ingredients on their Dogs. Hot Dogs not only differ by how they are prepared and accessorized, but also in size. Regular Hot Dogs are 6 inches in length (15 cm) and "footlong" Hot Dogs are twelve inches (30 cm) long. Here are some of the many popular ways Hot Dogs are served throughout the country (USA):
Sonorans (Tuscon and Phoenix, Arizona)
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.
Slaw Dogs (The South)
Hot dogs slathered with a sweeter, finely chopped, mayo-based slaw are popular in the South, where variations can include the chili-slaw (cole slaw, mustard, raw onion, minced all-meat chili) and BBQ slaw.
Chicago Dog (Chicago)
All beef dogs in a steamed poppy seed bun and dragged through the garden: minced raw onion, neon sweet relish, sport peppers, pickle spear, halved tomato slices, yellow mustard, celery saltand of course, no ketchup.
Coneys (Midwest)
Ssmall-sized, all-beef natural casing dogs served in steamed buns and topped with minced meat chili, mustard, and chopped onions (order the "loaded" and you'll get shredded cheddar, too). Depending on where you are in the Midwest though, they can come big or small, grilled or steamed, with "coney sauce" that ranges from the drier side to the wet.
Pink's Chili Dogs (Los Angeles)
All-beef, natural casing, and topped with onions, mustard, and a slather of meaty chili in a steamed bun.
Puka Dog (Honolulu and Koloa, HI)
Grilled Polish sausage (or veggie dog, if you prefer) served in a large bun that's had a hole (or "puka") pushed into it by a contraption that also toasts the inside. You can choose from a variety of "garlic lemon secret sauces" that ranges from "mild original" to "habenero hot hot," tropical relishes, and lilikoi or guava mustards. Traditional toppings like ketchup and Dijon are also available.
New York Style
The street cart-style hot dog is the Sabrett all-beef natural casing frank, boiled and served with onion sauce and deli mustardor sauerkraut.
Cincinnati - Usually served as a "cheese coney" with Cincinnati chili, shredded mild cheddar cheese, and sometimes chopped onion and/or mustard.
Upstate New York - 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.
North Carolina - Also with chili and cole slaw, with the addition of mustard and onions. Referred to as a hot dog 'all the way.'
Pacific Northwest - Often enjoyed with some combination of ketchup, mustard, relish, and mayo.
Boston - Often served steamed as opposed to grilled. Ketchup, mustard, relish, picalilli, and chopped onions are common toppings. The "Fenway Frank" is a fixture for Red Sox fans.
West Virginia - 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.
Rhode Island - Called New York Style Hot Wieners, and served with meat sauce, chopped onion, mustard, and celery salt.
Providence Rhode Island - Home of the excellent New York System Frank, your basic hot dog covered with a watery, all-beef chili, raw chopped onions and curry powder.
Detroit - Served as a "coney" with chili sauce, mustard, and onions on a steamed bun.
Kansas City - A Dog with sauerkraut and melted cheese.
New Jersey - 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. "Texas Weiners" (chili dogs everywhere else) are Hot Dogs served with brown mustard, hot and spicy chili and diced raw onions. An "Italian Dog" has fried onions, peppers and potatoes.
Georgia - Especially, South Georgia, has a "Scrambled" Dog (or dawg). This is a cheap, usually red-skinned hot dog, on a toasted white bun and topped with mustard and spicy chili sauce.
Southern Slaw Dog - Topped with mustard, chili and cole slaw.
Sonorans (Tuscon and Phoenix, Arizona)
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.
Slaw Dogs (The South)
Hot dogs slathered with a sweeter, finely chopped, mayo-based slaw are popular in the South, where variations can include the chili-slaw (cole slaw, mustard, raw onion, minced all-meat chili) and BBQ slaw.
Chicago Dog (Chicago)
All beef dogs in a steamed poppy seed bun and dragged through the garden: minced raw onion, neon sweet relish, sport peppers, pickle spear, halved tomato slices, yellow mustard, celery saltand of course, no ketchup.
Coneys (Midwest)
Ssmall-sized, all-beef natural casing dogs served in steamed buns and topped with minced meat chili, mustard, and chopped onions (order the "loaded" and you'll get shredded cheddar, too). Depending on where you are in the Midwest though, they can come big or small, grilled or steamed, with "coney sauce" that ranges from the drier side to the wet.
Pink's Chili Dogs (Los Angeles)
All-beef, natural casing, and topped with onions, mustard, and a slather of meaty chili in a steamed bun.
Puka Dog (Honolulu and Koloa, HI)
Grilled Polish sausage (or veggie dog, if you prefer) served in a large bun that's had a hole (or "puka") pushed into it by a contraption that also toasts the inside. You can choose from a variety of "garlic lemon secret sauces" that ranges from "mild original" to "habenero hot hot," tropical relishes, and lilikoi or guava mustards. Traditional toppings like ketchup and Dijon are also available.
New York Style
The street cart-style hot dog is the Sabrett all-beef natural casing frank, boiled and served with onion sauce and deli mustardor sauerkraut.
Cincinnati - Usually served as a "cheese coney" with Cincinnati chili, shredded mild cheddar cheese, and sometimes chopped onion and/or mustard.
Upstate New York - 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.
North Carolina - Also with chili and cole slaw, with the addition of mustard and onions. Referred to as a hot dog 'all the way.'
Pacific Northwest - Often enjoyed with some combination of ketchup, mustard, relish, and mayo.
Boston - Often served steamed as opposed to grilled. Ketchup, mustard, relish, picalilli, and chopped onions are common toppings. The "Fenway Frank" is a fixture for Red Sox fans.
West Virginia - 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.
Rhode Island - Called New York Style Hot Wieners, and served with meat sauce, chopped onion, mustard, and celery salt.
Providence Rhode Island - Home of the excellent New York System Frank, your basic hot dog covered with a watery, all-beef chili, raw chopped onions and curry powder.
Detroit - Served as a "coney" with chili sauce, mustard, and onions on a steamed bun.
Kansas City - A Dog with sauerkraut and melted cheese.
New Jersey - 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. "Texas Weiners" (chili dogs everywhere else) are Hot Dogs served with brown mustard, hot and spicy chili and diced raw onions. An "Italian Dog" has fried onions, peppers and potatoes.
Georgia - Especially, South Georgia, has a "Scrambled" Dog (or dawg). This is a cheap, usually red-skinned hot dog, on a toasted white bun and topped with mustard and spicy chili sauce.
Southern Slaw Dog - Topped with mustard, chili and cole slaw.
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