30 Hot Dogs From Around the World (Slideshow)
October 18, 2013
When it comes to hot dogs in Brazil, the more toppings the better. If you name a topping, it’s been added to a Brazilian dog — even items like quail eggs, mashed potatoes, corn, peas, cheese, and marinara sauce have been utilized. A common topping is shoestring french fries, because why eat them on the side when you can eat them on top of the hot dog itself?
Amsterdam has a very serious version of the hot dog known to locals as "The Stoner." The Amsterdam hot dog is a cross between a normal hot dog and a pizza, making it the perfect late-night snack for those visiting Amsterdam.
Sweden’s version of a hot dog is coined the tunnbrodsrulle. It’s essentially a hot dog rolled up inside a soft doughy roll filled with condiments ranging from mashed potatoes to onions to mustard, and so on. It can also be filled with raksallad, a mixture of minced shrimp, mayonnaise, paprika, and Dijon mustard.
In the sunny state of Hawaii, locals are all about the pineapple. So, naturally, they even top their hot dogs with the delectable fruit. Known as the Puka Dog, it’s constructed by starting with the actual hot dog and tucking it inside a special mini loaf of bread. Then they top it with extras like pineapple relish, guava mustard, and garlic lemon sauce.
China’s hot dogs are baked inside warm, dough-like buns, very similar to the dumplings that the Chinese are known for. While they are smaller in size than American hot dogs, these yummy treats still satisfy. They are often topped with sesame seeds for an extra kick.
The Icelandic version of the hot dog starts with a frank that’s a mixture of pork, beef, and lamb. Then it’s topped with pylsusinnep, an Icelandic version of mustard that’s brown and sweet. The adventurous hot dog eaters top it with remoulade, a condiment made of mayonnaise mixed with capers, mustard, herbs, anchovies, and gherkins.
The city of Vancouver is now famous for its Japa Dogs that combine Japanese ingredients with hot dogs. Varieties include the Terimayo, a beef hot dog topped with seaweed, teriyaki sauce, Japanese mayonnaise, and fried onions. Or you can take the Japa Dog and top it with grated radish, green onion, okonomi sauce, fried cabbage, and dried bonito flakes.
Guatemala sure does like its hot dogs and offers two varieties. The first kind is known as a mixto, which is a hot dog served on a tortilla with cabbage, lettuce, and avocados. The other type is known as the shuco dog ("dirty dogs"), which is a hot dog on a sub-sized roll with guacamole, boiled cabbage, mayo, tomatoes, mustard, and hot sauce.
The Chileans go to extremes with their version of a hot dog that is slathered with a heaping pile of mayonnaise and then topped with tomato and avocado. Their favorite toppings include relish, mustard, ketchup, and green chile peppers.
Known as "boerewors," South African hot dogs are made with a combination of beef with either pork or lamb. The flavor of the dog itself really packs a punch, as it’s normally mixed with spices like nutmeg, cloves, and coriander seed. The delicious mess is wrapped in a warm, large roll topped with chutney, mustard, and tomato relish.
While there is no shortage of sausage dishes in Germany, the one that most resembles a hot dog today is known as currywurst. In this case the "bun" is served on the side, most often in the form of french fries. The main focus is the sliced wurst topped with slightly spicy ketchup infused with curry.
The Chicago-style hot dog is a true classic in the States. It starts with a steamed all-beef, natural-casing hot dog topped with yellow mustard, chopped white onions, sliced or wedged fresh tomatoes, a dill pickle, sweet pickle relish dyed bright green, pickled peppers, and a dash of celery salt. The classic dog is served on a poppy seed bun.
Throughout Montreal and other parts of Quebec, locals love their own version of the hot dog. It can come in one of two ways: either steamed or toasted. The "steamie" version is topped with mustard, chopped onion, and a vinegary coleslaw.
The Argentinian version of the hot dog is made with spicy chorizo that's wrapped in warm, crusty bread. The favorite topping to go along with the Argentinian hot dog is the local sauce, chimichurri.
It’s not surprising that the French version of the hot dog incorporates a baguette. The Parisians love their sizzling dogs tucked in or baked into a baguette, making it warm and flavorful. The dogs usually include Gruyère cheese and are then grilled. Then, diners have the option to top it with a ketchup-like condiment that is mushroom-based.
The Vietnamese use a high-end fermented sausage for their version of the hot dog. They top it with pickled vegetables such as carrots, daikon, rice vinegar, cucumber, mayonnaise, olive oil, garlic, cilantro and green onion, and wrap it in a warm hot dog bun.
Hot dogs are popular street food in El Salvador. The country’s version of the hot dog includes fried cabbage and mustard, plus a splattering of ketchup and mayonnaise.
The Mexican version of the hot dog is presented similarly to a Mexican torta. A toasted telera roll is filled with sliced hot dogs, queso fresco, refried beans, onions, mustard, and creamy avocado.
The Colombians love both their toppings and their crunch. Their hot dogs come complete with shredded cheese, pineapple sauce, mayonnaise, mustard, and ketchup, and are topped with crushed chile adobo-flavored potato chips.
Peruvians have their own version of a hot dog known as Peruvian "salchipapas," which is ssimilar to a sliced German wurst dish. The meal celebrates sliced hot dogs and french fries. This traditional Peruvian street food is served with dipping sauces such as ketchup, mayonnaise, mustard and aji chile sauce.
Finnish culture takes a thick sausage and wraps it in white bread for their version of a hot dog/hamburger dish, called porilainen. Toppings include diced sweet onion, chopped pickled cucumber, ketchup, mustard, and in some cases mayonnaise.
It’s quite popular in the Philippines to have many street food vendors selling hot dogs on sticks that have been skewered over coals. Traditional ones served in a bun often come with rice and a multitude of condiments including their version of ketchup, which is extra sweet.
Taiwan has a similar hot dog philosophy as the Philippines. Hot dogs can be served in a bun or on a skewer. The hot dog itself is actually a pork sausage and for the variation with the bun, it isn’t served a traditional soft roll but instead a bulky rice patty shaped into bun form.
In this dish that's very similar to a corn dog, South Koreans like to batter their hot dogs and then fry them on a skewer. They are then often topped with ketchup but some also use mustard. Hungry hot dog lovers can also find more traditional variations served on a bun.
Australians serve traditional-style hot dogs on buns and top them with shredded cheese and friend onion. But one particular specialty is known by a few names: the Dagwood Dog or the Pluto Pup or Dippy Dog. This is essentially a dog that's coated in a wheat- or corn-based batter and then fried, similar to a corn dog, and then topped with ketchup to complete the Aussie delicacy.
In the Czech Republic, if you have a hankering for a hot dog, they are known as párek v rohlíku, which translates to sausage in a roll. In this case, the roll is not cut in half. Rather, they punch a hole into the softer inside of the bun and then the sausage is tucked inside.
The Kiwis like their hot dogs battered and fried, something very similar to a corn dog. They can choose toppings for their fried deliciousness that include ketchup or tomato sauce.
While California has several versions of the hot dog available throughout the state, such as the chili dog, street vendors in Los Angeles serve what’s known as the "Downtown Dog" or "Danger Dog." It’s a Mexican-style bacon-wrapped hot dog with grilled onions, jalapeños, bell peppers, mustard, ketchup, and salsa, and it's the perfect greasy late-night meal.
New York City
The best straightforward New York hot dog, or as some call them “water dogs”, can be found at Gray’s Papaya. The all-beef franks can be plainly dressed in a warm bun and then topped with sauerkraut, ketchup or mustard. For the adventurous hot dog eater, Gray’s Papaya, with multiple locations throughout Manhattan, also has a chili dog.