Hot dog styles around the country

Hot dogs can come in a variety of styles with many different toppings, depending on the region they are from – even bun styles change. Here are 10 hot dogs from different regions of the United States.

Chicago style

This one is piled with all kinds of toppings. It starts with an all-beef dog on a steamed poppy seed bun. Toppings include but are not limited to: a dill pickle spear, tomato wedges, pickled sport peppers, onions, and pickled relish. Whatever you do, don’t put ketchup on it – or you’re bound to get a Dirty Harry-style reaction to the condiment from the Chicagoans behind the counter.

Coneys

Named after Coney Island in New York City, the amusement park where hot dogs originated, these dogs are popular hundreds of miles away in Detroit. It is covered in beanless chili, mustard, and chopped onions – if you want cheddar cheese sprinkled on top, ask for it “loaded.’’ American Coney Island Chili Dogs, whose dog is pictured here, has been serving them up in Detroit since 1917.

Dirty water dog

A dirty water dog gets its name from the hot water it is stored in to keep it warm before it is sold from a cart, of the variety often seen around New York City. It is placed in a side-split bun (here in New England, we tend to use the kind split from the top, not the side) and typically topped with mustard and onions that have been stewed in tomato paste.

New York system weenies

Along with coffee milk, the hot wiener is just one of those weird, tasty Rhode Island things. When visiting any of three Olneyville New York System locations, make sure you don’t call it a hot dog. They steam their buns, and then top the dog with meat sauce, mustard, onion, and celery salt.

Sonoran

Popular in Tucson and Phoenix, Ariz., this style originated in Mexico, where the hot dog was a novelty from the States. Cooks in the Mexican state of Sonora added their own twist, and the sonoran then crossed the border back into the United States. A typical sonoran, like this one from BK Carne Asada and Hot Dogs in Tucson, Ariz., consists of a hot dog wrapped in bacon and placed in a soft Mexican roll. Then, pile on pinto beans, jalapenos, onions, tomato, mustard, and mayo.

Seattle dog

Served at carts in the city, it consists of a wiener or Polish sausage which is split down the middle and placed in a toasted bun slathered with cream cheese. Pictured is the Incredible Wonder Wiener from Seattle’s Cafe Racer, featuring cream cheese, bacon, grilled onions, green chillies, and mayotard (mayonnaise and mustard) sauce.

Also popular in the Pacific Northwest are Japanese fusion hot dogs.

Slaw dogs

Hot dog spots across the South coat their dogs with a sweet, creamy, mayo-based cole slaw. Some spots may even add chili or barbecue slaw along with onion and mustard.

Hawaiian dogs

The Hawaiian take on a hot dog uses local tropical ingredients for a unique mix of frank and fruit. A loaf-sized bun is pierced and toasted from the inside, stuffed with a combination of special sauces and relishes, and filled with a Polish-style sausage. When was the last time you had guava mustard or pineapple relish on your frankfurter? Try Hula Dog in Honolulu.

Half smoke

Technically not a dog at all, the Washington, D.C., half smoke contains a sausage made up of a pork/beef mix, or all-beef, which is bigger and spicier than a hot dog. Chili, mustard, and raw chopped onions top this beast, as shown by Ben’s Chili Bowl’s version here.

Philly combo

A hot dog wrapped in a fish cake is a combination fairly unique to the Philadelphia area. Hot Diggity, on South Street in Philly, tops their combo with pepper hash and mustard. Check out this explanation of pepper hash if you are unfamiliar with the topping.