The hot dog is an American icon. Aside from being associated with the country’s favorite pastime, it has surprising connections to some of the most influential moments in our history – including the 1893 World’s Fair and the Great Depression, to name a few. And while John Hancock wasn’t double-fisting dogs whilst signing the Declaration of Independence, this sandwich – yes, a hot dog is a sandwich – has become the celebratory dish for how we commemorate this foundational moment. So don’t celebrate freedom this Fourth of July with generic franks, make a hot dog worthy of independence with these 10 regional twists.
The Depression Dog – Chicago
When people think of a Chicago-style hot dog, they imagine the Vienna beef sausage nestled into a poppy seed bun and “dragged through the garden” – but this was a post-WWII invention. See, prior to 1945, there was a predecessor to the now iconic Chicago Dog called “The Depression Dog.” What sounds like a great nickname for a pitbull was actually born out of necessity during the Great Depression. Said to have been invented by the now defunct Fluky’s in 1929, a frankfurter was topped with mustard, neon green pickle relish, raw white onions, a dill pickle spear, hot peppers like sport peppers, lettuce and tomatoes to elevate the simple sausage to make it more resemble a full meal. Sold for five cents a pop, the Depression Dog was the perfect item to feed a working-class Chicago.
The Ripper – New Jersey
What sounds like a fart joke is actually one of the most American things to happen to hot dogs since capitalism – deep-frying them. This style was made famous and has become synonymous with the 1928 dog house, Rutt’s Hut, found in Newark, New Jersey. Declared the best hot dog in the country by The Daily Meal, this Thumann dog comes at four levels of doneness. An In-and-Outer is a quick plunge into the 350-degree vegetable oil bath that leaves the link pink, pale and tender. The Ripper – the proper way to order a hot dog at Rutt’s – soaks in the oil until the outer casing begins to split and crinkle – creating a delectable snap with still juicy insides. The Weller is the well-done version with an even crispier skin. Lastly is the Cremator – never make this one, the old owner of Rutt’s made customers sign a waiver if they ordered it. Once the dog is fried, it is then topped with Rutt’s signature relish – one that Jersey natives guess is a mixture of coleslaw, pepper, onions and mustard.
The Sonoran Hot Dog – Arizona
America meets Mexico for a truly inspired hot dog creation. Said to have been innovated by Noe Maciel and his brothers at the corner of South Sixth Avenue and East Twenty-Second Street, this is one of, if not the only, hot dog served in a banana boat bun. As opposed to the bread being slit end to end, the sausage is nestled within the cradle of this Sinaloan-style bun, which has been brushed with butter and grilled. From there, the charred dog is wrapped in a strip of bacon and then topped with a hefty load of ingredients that goes as follows according to Hot Dog Ruiz Los Chipilones’ menu – grilled onions, raw onions, diced tomato, mayonnaise, salsa, mustard and beans – most likely pinto based off of the photo on their website.
Kim Jong Grillin Hot Dog – Oregon
Unlike other hot dogs on this list that are synonymous with their respective states, this one is probably the most deep cut on the list – maybe that means it’s extra worth a try. This style of hot dog is unique to Kim Jong Grillin in Portland, Oregon. However, do not expect to get this at their sit-down restaurant, as it is only sold at their food truck location. This Zenner’s beef and pork hot dog is served in a banh mi baguette with sesame sprouts, spicy daikon radish, kimchi mayo and pickled mango. Is this the hot dog equivalent of putting pineapple on pizza? Only one way to find out.
Texas Tavern Dog – Virginia
Is a hot dog a sandwich? Well, according to Texas Tavern in Roanoke, Virginia, it sure is. Opening a year after the Great Depression ended, the tavern’s Texas illusions might come from the – potentially stolen – chili recipe that now tops their dogs. However, on the website, the chili is said to be Coney Island style, not Texas style. And to make matters more complicated, Coney Island style chili might not have even come from Coney Island but the American Midwest in places like Michigan or Ohio. Chili confoundary out of the way, the hot dog – or “hot” as is Texas Tavern’s preferred lingo for the frank – comes with the geographically confused chili, relish, mustard and white onions. Despite its confounding origins, the Texas Tavern Dog looks to be a simple Cony dog with a sweet twist.
Los Angeles Style Dog – California
You know it. You love it. You crave it. The LA-style hot dog is a dish best paired with a winning game from the Kings and overpriced parking around Staples Center – I will never call it Crypto.com Arena. The second you leave the stadium, you are met with the greasy, wafting aroma from the army of hot dog vendors that line the sidewalks like the soldiers at Helm’s Deep. Onions and bell peppers – and sometimes jalapeños – are grilled and generic store brand buns are toasted all in the same fat from the bacon-wrapped hot dogs. These babies are thrown together in a matter of seconds and slammed with ketchup, mustard and mayonnaise. I don’t care if they cost $10 now, they are still the best hot dogs in my opinion.
Attman’s World Famous Jumbo Jewish Hot Dog – Maryland
The name is a mouthful. Yes. But so is this dish. Opened in 1915 by Russian Jew, Harry Attman, on Baltimore’s “Corned Beef Row” – a pleasant change from the street’s original nickname – this grocer became a prominent deli in the 40s. With that, one of its signature dishes quickly became their hot dogs, but none more famous than their Jumbo Jewish Hot Dog. A sturdy, white, sub style roll is stuffed with an all-beef frank drizzled with mustard, relish, ketchup and loaded with white onions and a literal heart-stopper – a fried slice of bologna.
All The Way – Georgia
The All The Way is probably the only hot dog you should ever eat with a knife and fork – and maybe a spoon. Hailing from the diner Four Way Lunch in Cartersville, Georgia, their take on a hot dog is essentially Arizona’s Sonoran Hot Dog but done at three in the morning in the dark – with your eyes closed and one hand tied behind your back. What starts off as a normal chili dog with mustard and diced white onions quickly derails the second it arrives, in a bowl, in a bathing pool of refried beans. Between the chili and the beans, maybe this one should be called The Ripper.
Greek Style Hot Dog – New York
This is not a beef frank topped with shaved lamp and a creamy, acidic dill sauce, no sir. In Upstate New York, a Greek-style Hot Dog, as served at institutions like Famous Lunch in Troy, New York, is defined by its signature sauce – Zippy Sauce. Well, “sauce” is probably inaccurate because this mix of beef suet, onions, hamburger meat, chili powder, mustard and paprika eats more like chili. After this concoction is simmered in water for hours, it gets slopped onto a three-inch Helmbold pork-beef dog and placed into an equally sized bun from the same manufacturer. Why three inches specifically? I’m glad you asked! See, not only does size matter – in this instance at least – but at places like Famous Lunch, these dogs are more akin to sliders and are meant to be eaten in groups of ten like a hot dog charcuterie board.
Pretzel Dog – Wisconsin
Unlike their mild cheeses, this frank is anything but. Coming from the restaurant Dog’s and Cream, in Racine, Wisconsin, while they serve other standard regional varieties like the Maxwell Street Polish from Chicago and a New York Street Dog, their Pretzel Dog has to be the most unique one on the menu – but not for the reason you’re thinking. It starts with a grilled beef link – normal – that gets dressed with nacho cheese sauce – interesting but not unheard of – and put into a pretzel bun – now we’re talking – and served with a side of marshmallow dipping sauce – what? How or even if the charred beef, fake cheese, salty pretzel and that sweet, sticky marshmallow fluff even works together, I do not know but Dog’s and Cream must be doing something right to keep it on the menu. I guess instead of doing hot dogs for the entree and s’mores for dessert this Fourth of July, just combine them and thank Wisconsin for saving you time and money.
Hot dogs are so basic sometimes, to be frank. Why settle for a boring grilled link in a white bread roll – probably topped with ketchup – when you can celebrate freedom with these 10 unique regional hot dog styles.
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Featured Illustration via Adobe Stock
