Hot Dog Types: Regional Styles and Variations

Hot dogs are a staple in many cuisines, but they're not all created equal. Chicago-style hot dogs, for example, are served on a poppy seed bun with mustard, relish, onions, tomatoes, sport peppers, and a pickle spear.

The toppings may vary, but the all-beef hot dog itself is a constant in this style. You won't find any other type of meat in a Chicago-style hot dog.

In the Midwest, you'll also find Coney Islands, which originated in Detroit and feature a natural-casing hot dog topped with chili, onions, and mustard. This style is all about simplicity and letting the flavors of the hot dog and toppings shine through.

Some variations of hot dogs are more adventurous than others, like the chili cheese dog, which adds a layer of melted cheese to the classic combination of hot dog and chili.

Regional hot dog styles are a reflection of the diverse culinary landscape in America. From coast to coast, each region has its own unique take on the classic hot dog.

In Chicago, you'll find the iconic Chicago Dog, served in a steamed poppy seed bun with a variety of toppings. The bun is a crucial element, providing a sturdy base for the generous toppings.

The Midwest is home to the Coney, a small-sized all-beef natural casing dog served in a steamed bun with minced meat chili, mustard, and chopped onions. Depending on where you are, the Coney can come big or small, grilled or steamed.

If you're in Rhode Island, you might stumble upon a New York System wiener joint, serving griddled natural casing all-beef hot dogs in steamed side-cut rolls with meat sauce, mustard, chopped onion, and a dash of celery salt.

The Sonoran dog, originating from the Sonora region of Mexico, is a bacon-wrapped, beef hot dog nestled in a soft, slightly sweet bolillo-style bun. This combination of ingredients creates a mouthwatering blend of textures and flavors.

New York Style hot dogs are a staple in the city's culinary landscape, with New Yorkers spending over $120 million a year on franks.

The key components of a New York-style hot dog are a boiled beef frankfurter, served on a soft bun and topped with a generous helping of spicy brown mustard, sauerkraut, and onion sauce.

Onion sauce is made by sautéing onions in oil, tomato paste (or ketchup), and spices, creating a savory and slightly sweet contrast to the zesty brown mustard.

Some vendors also offer additional toppings such as relish, ketchup, or even spicy chili to cater to different preferences.

New York-style hot dogs are often served in a paper tray or wrapped in foil for easy handling, accommodating the bustling lifestyle of The City That Never Sleeps.

Here are the key components of a New York-style hot dog:

The Chicago dog is a beloved classic in the world of franks. It's a staple of the city's culinary scene and a must-try for hot dog enthusiasts visiting the Windy City.

This iconic hot dog is made with an all-beef hot dog served in a poppy seed bun, topped with a smorgasbord of ingredients. The toppings include bright green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers, yellow mustard, chopped white onions, and a dash of celery salt.

The Chicago dog has a rich history, dating back to the 1930s Great Depression era. Fluky's started marketing their "Depression Sandwich" (now known as the Chicago dog) in 1929 for a nickel each.

The key to a traditional Chicago dog is the all-beef Vienna Beef hot dog, popularized by Jewish immigrants to Chicago. This alternative to pork sausages made at the Union Stockyards offered a healthier option.

Here's what makes a classic Chicago dog:

The combination of flavors and textures in a Chicago dog is truly unique. Each bite is a harmony of tangy, savory, and sweet flavors that will leave you wanting more.

Coney Island hot dogs are a beloved regional style that's worth trying. They originated from Greek immigrants who brought their own twist to the classic hot dog in the early 20th century.

The Coney Island hot dog typically consists of a grilled all-beef frankfurter in a natural casing served in a soft, steamed bun. Toppings include all-meat chili sauce, yellow mustard, and chopped raw onions.

Some variations may also include additional toppings like pickles, jalapenos, or cheddar cheese. Hot dog enthusiasts often refer to Coney Island dogs as "Coneys" for short.

The Coney Island dog has spread nationwide, and you can find variations at food carts, trucks, and trailers throughout the US. Each offers a unique take on this flavorful and satisfying street food favorite.

Here's a breakdown of the classic Coney Island hot dog:

The Detroit version of the Coney Island dog is particularly famous, with a beanless, meaty chili and chopped white onions and mustard. It's a must-try for hot dog enthusiasts.

The Sonoran dog from Arizona is a must-try regional hot dog style that's gained a cult following in the Southwestern states. It's a bacon-wrapped, grilled hot dog nestled in a soft bolillo-style bun.

In Arizona, the Sonoran dog is a popular snack in cities like Phoenix and Tucson. You can find it at various restaurants and food trucks throughout the state.

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The Sonoran dog from Arizona is topped with a generous amount of ingredients, including pinto beans, salsa, guacamole, jalapeños, and cheese. This combination of flavors and textures is what sets it apart from other regional hot dog styles.

The bolillo bun is a key component of the Sonoran dog from Arizona. It's a type of bread that originated in Mexico and is characterized by a soft interior and a crusty exterior.

Here are the key ingredients of the Sonoran dog from Arizona:

If you're looking to try a Sonoran dog from Arizona, be sure to check out El Guero Canelo, a popular restaurant with multiple locations in Tucson and Phoenix.

In the Los Angeles region, Dodger Dogs are a staple at baseball games. They're grilled or steamed 10-inch pork hot dogs served in soft, steamed hot dog buns.

The traditional Dodger Dog is topped with classic condiments like mustard, ketchup, onions, and relish. You can also find variations like the Super Dodger Dog, made with 100% beef sausage.

Dodger Dogs are supplied by California-based Papa Cantella's and are a fan favorite at Dodger Stadium. They're consistently the top-selling hot dog at all Major League Baseball ballparks.

Here are the basic components of a traditional Dodger Dog:

In New Jersey, you can find Italian-style hot dogs, also known as Newark-dogs. They're a staple in the region, especially in and around Newark.

These dogs start with skinny all-beef hot dogs that are deep-fried, which gives them a crispy exterior. You can find them stuffed into a half-round of Italian bread, often referred to as "pizza bread."

Some places, like Dickie Dee's and Tommy's, serve their Italian-style dogs with fried onion, peppers, and potato rounds. These toppings add a satisfying crunch and flavor to the dish.

If you're looking to try an authentic Italian-style hot dog, be sure to order it with the traditional pizza bread bun. Some places may use a hoagie bun instead, but that's not the authentic way to enjoy this regional specialty.

Here are some key facts to keep in mind when ordering an Italian-style hot dog in New Jersey:

Coneys are a staple in the Midwest, and for good reason. They're small-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.

You can find Coneys in various sizes, from small to big, and grilled or steamed. The "coney sauce" can range from dry to wet, depending on the region.

In Detroit, you can try the famous American Coney Island, where you can find the authentic Coney Island dog experience. It's a must-try for any hot dog enthusiast.

Here's a breakdown of the typical Coney dog:

The Maxwell Street Polish is a beloved hot dog variation from Chicago. It's named after Maxwell Street, a historic market street in Chicago known for its vibrant atmosphere and diverse culinary offerings.

This iconic dog consists of a grilled Polish sausage served on a plain hot dog bun with yellow mustard, fried onions, and sport peppers. The Polish sausage is a flavorful and slightly spicy smoked variety that's a staple in Polish cuisine.

The Maxwell Street Polish was created by Jim's Original in 1939. It's a classic choice that never fails to impress with its bold and satisfying taste.

Here's a breakdown of the typical components of a Maxwell Street Polish:

In Rochester, New York, hot dogs are known as "hots" and come in either red or white. Red hots can be made with pork, beef, or both.

Red and white hots are staples on the garbage plate, a Rochester classic that's an amalgam of hots, potato salad, home fries, meat sauce, and more.

Zweigle's is best known in Rochester as the first to introduce the white hots in 1925.

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Pink's Chili is a must-try. Their all-beef, natural casing hot dogs are topped with onions, mustard, and a slather of meaty chili in a steamed bun.

One of their signature variations is the foot-long jalapeno dog, which is a spicy twist on the classic.

If you're ever in Rhode Island, be sure to try a New York System wiener. These griddled natural casing all-beef hot dogs are a staple in the state.

In Rhode Island, you can find these hot dogs served in steamed side-cut rolls with meat sauce, mustard, chopped onion, and a dash of celery salt. Olneyville's in Providence uses hot dogs that come in a long rope and a special spice mix for the meat sauce.

Some places even go the extra mile to load up the toppings, lining up the "gaggahs" on their bare arms to make sure you get the perfect bite.

Seattle is a city that's taken the humble hot dog and given it a unique twist. The Seattle dog features a grilled frank or sausage on a toasted bun, topped with cream cheese.

The story of the Seattle dog starts with a man named Hadley Longe, who sold vegetarian bagels from a cart in Pioneer Square in 1988. He was so surprised by the demand for hot dogs that he created the Seattle dog by adding cream cheese to a bialy stick and topping it with a hot dog.

Today, you can find Seattle dogs all over the city, with toppings ranging from onions and jalapenos to pico de gallo and barbecue sauce. If you're looking to try one, you might want to head to a street vendor outside a bar.

The Tijuana dog is a popular hot dog style found in cities like Los Angeles, San Francisco, and San Diego.

Its name might not match its geographical roots, but it's absolutely delicious. The Tijuana dog is wrapped in bacon and either griddled or deep fried, making it a meat-wrapped meat treat.

This style of hot dog originated in Hermosillo, a city in the northern Mexico state of Sonora, where it was a hit among college kids around the Universidad de Sonora.

The Tijuana dog is topped with grilled jalapeños, pico de gallo, crema, avocado, cilantro, radish, and cotija cheese, which somehow makes a fried meat stick taste fresh.

The combination of the jalapeño's bite and the crumbly cotija cheese is a match made in heaven, and the slices of radish serve as a refreshing palate cleanser.

It's no wonder the Tijuana dog can compete with the streetside taco in deliciousness, and it's a must-try for any hot dog lover.

The Red Snapper from Maine is a hot dog like no other. It's a real conversation starter, to say the least.

The name "Red Snapper" refers to its bright red color and the snap of the casing when you bite into it. This hot dog is a local favorite in Maine, but it can be intimidating for tourists.

Maine Red Snappers are mostly made by W.A. Bean & Sons, which uses a mixture of pork and beef stuffed in a natural lamb casing. The casing is what gives the hot dog its signature snap.

The hot dog is dyed red, and no one really knows why - it's just the way it's been for generations. The color can be a bit off-putting at first, but the taste is surprisingly natural.

The Red Snapper is served on a buttered and toasted top-split New England roll, which is arguably one of the best hot dog vessels out there. It's a great combination of flavors and textures.

New York System (RI) is a unique hot dog variation found throughout Rhode Island. You can find New York System wiener joints all over the state.

The hot dogs are griddled natural casing all-beef hot dogs served in steamed side-cut rolls. They're topped with meat sauce, mustard, chopped onion, and a dash of celery salt.

In Providence, Olneyville's uses hot dogs cut on the premises from a long rope. They also have a special spice mix for the meat sauce available on their website.

At most places, the chef loads up the toppings by lining up the "gaggahs" on their bare arms.

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Puka, HI is a unique twist on the classic hot dog. It features a grilled Polish sausage served in a large Hawaiian sweet bread bun with a hole, or "puka", pushed into it by a contraption that also toasts the inside.

The bun is a key component of the puka dog, with the hole allowing for a variety of toppings to be added. You can choose from a range of "garlic lemon secret sauces" that go from mild to habenero hot hot.

Traditional toppings like ketchup and Dijon are also available, but the puka dog is all about trying new and exotic flavors. I tried the Polish sausage with hot sauce, mango relish, and lilikoi mustard when I visited, and it was great.

You can find puka dogs at two locations in Hawaii: Koloa and Honolulu. The original location emerged out of a small hot dog hut at the base of the Waimea Canyon in Kauai.

Here are the key components of a traditional puka dog:

New Jersey takes its deep-fried hot dogs seriously. You can get yours in three ways: the "in and outer" (barely fried), the "ripper" (crinkly burst skin), or the "cremator" (well-done with crunchy crust).

Rutt's Hutt in Clifton is the place to try it, where you can cover up the ugly pork and beef frank in a steamed bun with their sweet and spicy yellow relish.

The address is 417 River Road, Clifton, NJ, and you can call them at 973-779-8615 for more information.