HOT DOGS: Favorite Regional Toppings for Backyard Dogs
All-American Hotdogs
Hot dogs are as American –as well, Hot Dogs! Americans are very patriotic about their dogs. Below are some of the most popular, region by region.
New York Street Cart Dog:
The street-cart style hot dog is the venerable Hebrew National all-beef Kosher frank, boiled and served in a soft hot dog bun with (Sabrett’s) onion sauce and deli mustard—or sauerkraut.
Coney Island Dogs:
All-meat chili (no beans) topped hot dog with yellow mustard and diced yellow onion on a plain hot dog bun.
Chicago Red Hot:
Grilled and served on a poppy seed roll, "dragged through the garden," as they say in the Windy City, with a dash of celery salt. yellow mustard, bright (neon) green sweet-pickle relish, chopped onion, fresh tomatoes, pickle spear, sport peppers.
Dodger Dog:
From Los Angeles comes the steamed dog and foot-long bun with yellow mustard and relish.
Fenway Frank:
Boiled and grilled, the Fenway (Boston) dog is served on a potato roll or lobster roll style bun and covered with mustard and relish.
Texas Corn Dog:
Invented for the Texas State Fair in 1942, the Corn Dog is now a popular favorite—particularly in the South. The frank is skewered on a thick stick, dipped in a cornmeal batter and deep-fried until crisp. Serve plain on the stick or with yellow mustard.
Carolina Dog:
Steamed frank, slipped into a soft, steamed bun and topped with Carolina Vinegar dressed slaw. The slaw is the same slaw that tops pulled pork sandwiches.
Wild (Card) Dogs: Top your favorite dog with any of the following (and anything else you like) to create a new favorite
- sliced cucumbers
- crispy onions ( French’s or Durkee)
- crushed potato chips
- potato sticks
- French fries
- guacamole
- salsa
- chow-chow
- corn relish
- kimchi
- olive salad
- sour pickles
- bread and butter pickles
- pickled ginger
- barbecue sauce
- remoulade sauce
- Honeycut mustard, honey mustard
- ketchup
- wasabi
- bacon
- pastrami
- chopped barbecue
- pork ‘n beans
- potato salad
Courtesy of Elizabeth A. Karmel, 2008
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