As summer approaches, my mind turns to my favorite tube-shaped mystery meat.
Ok, maybe that’s a lie. Every time of year is hot dog season in my life.
Done right, hot dogs are fantastic. I consider them quintessentially American, but Sanne has taught me that the Danes have a dog in this fight as well. While bright red dogs with various sauces, relishes, remoulades and onions (and mandatory chocolate milk on the side!) might not be what I grew up on, I am a fan.
Our mutual hot dog fandom has sparked an ongoing debate, what is the “classic” American hot dog?
The simple answer might be a supermarket dog (without casing), grilled and served with some combination of ketchup, yellow mustard, neon green relish and chopped onions if one is feeling fancy. A Fourth of July staple across the nation.
Fortunately, the US offers many other amazing varieties, and I’m happy to keep exploring! Across the country, different cities and regions have turned the humble hot dog into something distinctly their own. Local ingredients, immigrant influences, and decades of tradition have produced a surprising variety of styles.
I offer a few of my favorites (so far!)
New York: Mustard and Sauerkraut
I’ve lived in and around NYC more than anywhere else in the world, and I appreciate the hot dog culture immensely. The classic New York hot dog is remarkably simple: an all-beef frank with a natural casing topped with yellow mustard and sauerkraut.
The combination works because nothing gets in the way of the hot dog itself. The mustard provides sharpness, the sauerkraut adds acidity and crunch, and the frank remains the focus. I believe the snap of the natural casing is a key element, meaning you need to buy one from a store like Nathan’s Famous or Gray’s Papaya (or a street cart if you dare…) to savor the true experience.
Pro tip: if you’re buying from a street cart, I would suggest a few thoughts. First, does the operator wear a glove for hygiene, but uses that hand to handle money, food and everything else? Second, is the water the dog is swimming in remind you of a dank swamp? If yes to both, perhaps try somewhere else. Finally, confirm the price before buying. Many carts near tourist destinations do not display prices, and may demand skyscraper prices from suspected out-of-towners.
Chicago: NEVER Ask for Ketchup
Chicago’s signature dog takes a very different approach. An all-beef frank on a poppy seed bun is topped with yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and celery salt. Asking for ketchup may get you defenestrated.
The result is a riot of flavors and textures. Every bite brings sweetness, crunch, salt, heat, and acidity. The Chicago dog is unlike anything else I’ve seen. If you can unhook your jaw enough to eat one, I highly recommend it.
Pro tip part 2: if you happen to be traveling to/from ORD on Delta Airlines in the afternoon, stop into their lounge if you have access. They have a hot dog stand set up that delivers a solid experience.
Rhode Island: The New York System Wiener
Despite its name, the New York System wiener is a Rhode Island institution. I never expected to move from NYC to Little Rhody. I never expected to drive through Olneyville enough times to become intrigued by New York System. Luckily sometimes life moves in unexpectedly delicious ways. Once I inside the time portal / front door and devoured my first dog – oops!! wiener – I was hooked.
The wieners are made of a mix of veal and other meats along with unique spice blend. They are served in a steamed bun is topped with mustard, chopped onions, celery salt, and a finely textured, heavily seasoned meat sauce. Again, it’s not a chili, but something their own.
The style reflects the influence of Greek immigrants who played a significant role in the state’s diner culture. In Rhode Island tradition, it should be consumed with a cold glass of coffee milk. Fries optional.
Detroit: The Coney Island Dog
I love Coneys. I also love the resonance it has with other favorites of mine. The name came from New York’s Coney Island hot dog traditions, of which Nathan’s is the king. Many insist that Detroit Coney’s are wieners, not hot dogs. The toppings (meat sauce, onions and mustard) also remind me of Rhode Island’s NY System.
The Coney can be found across the Midwest in various forms. In Detroit, its history is closely tied to Detroit’s famous neighboring restaurants, American Coney Island and Lafayette Coney Island, whose long-running rivalry has become part of local lore. As a proud native of Philly, it reminds me of the long running feud between proponents of Pat’s King of Steaks or Geno’s Steaks (my answer – neither – is a topic for another day).
Pro tip part 3: if you happen to be traveling to/from DTW on Delta Airlines in the afternoon, stop into their lounge if you have access. They have a hot dog stand set up that delivers a solid experience.
Sonoran: The Borderlands Classic
The Sonoran dog traces its roots to Sonora, Mexico, and has become a signature food of Tucson, Arizona. A bacon-wrapped hot dog is tucked into a soft bolillo-style roll and topped with things like pinto or black beans, roasted onions and / or peppers and tomatoes, and a variety of possible sauces, including Mexican crema, jalapeño mayonnaise, mustard, and salsa.
Personally, I think of the Sonoran dog as Mexico’s answer to the Chicago dog, although some believe it has roots back to the 1940’s in Mexico. Either way, it’s a delicious, if filling, meal that you should try!
Seattle: Cream Cheese and Onions
This one is just weird. I did not expect to like it. I’m sort of ashamed to admit that I do. The Seattle dog is proof that unusual ideas sometimes work exceptionally well.
Historically served from late-night street carts, it pairs a grilled hot dog (usually split for better grilling) with cream cheese and grilled onions. Yep, that’s the heart of the dog. After that, you can add other toppings. Common offerings include mustard or jalapeños. Ketchup is generally discouraged:)
Costco: The People’s Hot Dog
The Costco dog is its own category. It’s the one “restaurant” dog that closest resembles the Fourth of July home cooked dog: no casing, mustard, ketchup and relish toppings available. Chopped onions if you ask for them at the counter. In Costco style, it is enormous!
Sanne and I have shared more Costco dogs than any other. From Long Island City to the “HQ” Costco in Issaquah, and many places in between, we always gravitate to the food court as soon as we arrive.
The price is also a major plus – $1.50 for the dog and a large drink. Rumor has it that when the previous CEO retired, he threatened to return and wreak havoc if the new team changed the price or quality.
Pro tip part 4: you don’t need to be a Costco member to eat in their food court. If it isn’t outside, just walk in through the exit side, past the member registration desk, and order away!
Please note, I am not sponsored by Delta Airlines, Costco, or any of the restaurants mentioned. To Delta Airlines, Costco and the restaurants mentioned herein, PLEASE give me a call if you want to sponsor me!
