The Difference Between Sonoran And Chicago-Style Hot Dogs

While they may have their origins in the sausages of Germany, hot dogs are a uniquely American food. They're ubiquitous at ball games, cookouts, and in carts on the streets of major U.S. cities. But while the classic American dog may be topped with ketchup, mustard, onions, and relish, there's no limit to what can top a hot dog. There are many regional hot dog styles out there with ingredients you may have never tried before. But two wieners that are particularly famed for their wide array of toppings are the Chicago-style and the Sonoran-style hot dog. 

Both are elaborate hot dogs with ties to particular places, and both have elaborate toppings. However, they have their differences. A classic Chicago dog is topped with tomato, onion, pickle, relish, sport peppers, celery salt, and mustard. Meanwhile, the Sonoran hot dog is topped with tomato, onion, salsa, beans, mustard, and mayonnaise. There are also some variations in how they're prepared, most notably that a Sonoran dog is wrapped in bacon. Let's break down the differences a little more. 

Sometimes referred to as a hot dog that's "run through the garden," a classic Chicago dog is an all-beef sausage (boiled but potentially grilled as well) on a steamed poppy seed bun, topped with yellow mustard, Chicago-style relish (which is bright green), diced white onions, a dill pickle spear, tomato slices, sport peppers, and a little bit of celery salt. Note that there is no ketchup. While ketchup may be a de rigueur hot dog topping in other parts of the country, in the Windy City it is considered anathema. 

This regional favorite can trace its origins to the Great Depression, when a small amount of money could get you a hot dog with a heaping helping of ingredients. In fact, the first known place to sell this style of hot dog, the since-closed Fluky's, referred to it as a "Depression Sandwich," according to Block Club Chicago (its version also included lettuce). 

This style of hot dog was first conceived in Hermosillo, in the Mexican state of Sonora. Today, however, it is largely associated with Tucson, Arizona, where it was popularized by restaurateurs like Benjamin Galaz, who brought the recipe over from Mexico.  

There are a few things to know before putting together a Sonoran hot dog. Specifically, the recipe calls for an all-beef sausage wrapped in crispy bacon, served in a bolillo-style bun with diced onions —white, yellow, or red can be used, but there should be a combination of sautéed and raw onions — tomatoes, jalapeño salsa (drained, to avoid leading to a wet hot dog), pinto beans, and a drizzle of yellow mustard and mayonnaise. Sonoran hot dogs are typically accompanied by a side of roasted chile güero — a pepper with a mild heat that complements the salty savoriness of the sausage, beans, and bacon.