I love a good hot dog, I’m sure everyone does, and so when I was sent this AOL Food photostream of hot dog toppings around the world I had to check it out. It says around the world but it’s heavily influenced by American regions (there are a handful of international toppings like the TPM from Chile and Montreal-influenced “Michigan”).
I’m a New Yorker and so I had a particular affinity to the New York City Hot Dog (“Some spicy mustard and a handful of kraut is all the classic NYC frank requires.”) and of course the Coney Island Hot Dog (“topped with mustard, then smothered in chili and onions.”). However, in looking at some of the other toppings, you really start seeing some genuine creativity going on there with their topping selections.
My favorite of the ones I’ve never tried has to be the Chilean TPM:
Chileans deck their dogs with avocado, tomato, and mayo, and call it a TPM (for Tomate-Palta-Mayo) or an Italiano, owing to the colors. Sprinkle on some sauerkraut, and you’ve made yourself a Chile Completo.
You gotta check these out, maybe even have a hot dog topping party or something.
I was just wondering if anyone has ever tried Bacon Salt on a hot dog. Some of the things people put on hot dogs are downright insane, but Bacon Salt on a hot dog has a certain sort of justice associated with it, don’t you think?
I’ve become particularly fond of the Chicago style hot dog. Luckily we live close enough to Chicago that our grocery store will regularly run sales on all of the required ingredients and stock them at the end of an isle. Now that I have most of the condiments already, I just pick up a package of dogs and the poppy seed buns and I’m good to go.
in mexico the hotdogs are wrapped in bacon then topped off with caramalized/grilled onions and mexican cream which is essentially sourcream except that it is a little less tart and served warm not cold. This will be the best hot dog you will ever taste!
That’s a great tip, thanks Ashley!