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15 Unique Hot Dogs From Around the World

15 Unique Hot Dogs From Around the World


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Hot dogs are the perfect canvas for creativity — although some hot dogs we may consider “creative” are perfectly standard in other parts of the world. Nevertheless, whether you eat a hot dog in New York or Lima, it will be special in its own right. Here are 15 unique hot dogs from around the world.

15 Unique Hot Dogs From Around the World (Slideshow)

To find these hot dogs, we dug through all our archived stories dedicated to hot dogs, from 10 Wacky Hot Dogs Around the World to 10 Unique Hot Dog Toppings from Around the World, and narrowed down the options to those we felt sounded unique and trueest to their locales. For example, while you can find bacon-wrapped hot dogs in many cities, you can only find bacon-wrapped hot dogs with the optional toppings of soy sauce-marinated mushrooms or Ruffles Con Queso in parts of Northern Mexico.

If you can’t travel to one of these faraway places anytime soon, don’t fret too much. You still have America’s 75 Best Hot Dogs to reckon with. Just be careful, as geographical identities of hot dogs in the United States can be confusing. For example, Michigan hot dogs are popular in upstate New York, while coney dogs (no relation to Coney Island) are popular in Michigan, and Texas hot dogs are prevalent in New York and Pennsylvania, but not Texas.

So celebrate your love of this summer staple by checking out these unique variations of hot dogs around the world. Hey, you might even get some fun ideas for your next backyard bash.

Additional reporting by Kristen Oliveri and Dan Myers

Boerie Rolls, South Africa

South African hot dogs are made with a sausage (boerewors) that is a combination of beef with either pork or lamb, but the flavor hardly stops there. The meat is infused with spices like nutmeg, cloves, and coriander seed, which give it a wintry taste that pairs well with its usual toppings of chutney, mustard, and tomato relish. Try them at Gourmet Boerie in Cape Town.

Choripán, Argentina

Argentina's answer to the hot dog is the choripán, which is sliced in half lengthwise before being grilled and served on rustic bread. It's then absolutely covered with chimichurri. Read our guide to eating local in Buenos Aires to learn how to find the best of this iconic street food.


7 Tastiest Gourmet Hot Dogs You've Never Tried

Waterbury Publications

Although they originated in Frankfurt, Germany, frankfurters are arguably the greatest of all American foods—and a perfect addition to your Independence Day cookout.

Hot dogs are so ubiquitous with summer, you might consider them too ho-hum for your grill. But the rise of craft hot dog chains specializing in fusion toppings like Dog Haus, in Pasadena, California, and Dat Dog, in New Orleans, have upped the ante and given these tube steaks a gourmet twist.

Ready to punch up your pigs in a blanket with some tasty toppings? Here are seven build-your-own options recommended by Claire Gastineau, kitchen manager and event coordinator for Destination Dogs in Philadelphia, whose menu includes 34 varieties that drew inspiration from "around the country and around the world." Don't forget to sign up for our newsletter to get the latest food news and recipes delivered straight to your inbox.


12 Unexpected Ways to Top Hot Dogs

Up your hot dog game with these fun, creative and delicious topping ideas.

Related To:

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Photo By: Jackie Alpers ©2015

Hot Doggin' It

There are probably a million possible hot dog combinations. First you’ve got your bun options: honey wheat, potato, bolillo, baguette. Then you’ve got your options for sauce, cheese, veggies and other toppings. Finally, you've got your choices for the dog itself: veggie, chicken, Ball Park Frank, organic grass-fed beef … and sausages, oh, the sausages! Actually, all hot dogs are sausages, but we tend to put the spicier variety in its own category.

Summer party spreads like picnics and potlucks are an excellent opportunity to put your creative snacking skills to use and experiment with inventing new and exciting hot dog combinations, or host a summer soiree with a preloaded DIY hot dog bar to get your guests' juices flowing.

My Mother's Baked Beans Dog

Mexican Street Corn Hot Dog

Split a bolillo* roll across the top and stuff with the hot dog of your choice. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog, then top with oregano, chili powder, crumbly Mexican Cotija cheese and hot sauce. Decorate with a squirt of mayo.

*Note: Bolillos are a slightly sweet variation on baguettes that may have stemmed from the French invasion of Mexico.


The Epicurious Blog

While the iconic American summer hot dog is always delicious with mustard (or sauerkraut or ketchup if that&aposs your persuasion), it&aposs actually a great salty, meaty canvas for all kinds of condiments. For a recent summer party, we pulled inspiration from around the world and set out 12 different hot dog toppings, including a spicy Thai chili relish to a caraway-flecked antioxidant-rich slaw. Seems un-American to mess with the classics, you say? Nah. The only thing more American than a hot dog is innovating on a hot dog.

1. Soy-Lime Ketchup: 1/4 cup ketchup, 1-1/2 teaspoons soy sauce, 1 teaspoon fresh lime juice

2. Curried Dijon Mustard: 1/4 cup mustard, 1 teaspoon madras curry powder

Spicy Relishes

Mild Vegetable Toppings

9. Giardiniera (use storebought)

10. Furikake (seaweed, sesame flakes and bonito) Use storebought. great with mayo

11. Everything Seasoning Make it at home or use storebought…great with mustard

12. Old Bay (celery salt, black pepper, cayenne) Use storebought. great with ketchup


23 Macaron Recipes for Your Confection-Lovin’ Sweet Tooth

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You need to try these unique regional and international foods in 2021

Photo courtesy of iStock / berkay

To get our travel fix at home in 2020, we brought international and regional flavors into our kitchens. Here are some ideas for how you can do the same – and inspiration for where to travel when it's safe again.

Photo courtesy of Getty Images / ahirao_photo


15 Foods Invented in Chicago Besides Deep Dish Pizza

Tourists may flock to Chicago to try authentic, Bisquick-esque Chicago deep dish pizza, which Pizzeria Uno owner Ike Sewell invented in 1943, but there are a score of other foods that originated in Chicago that have either spread nationwide or are still only available in the Windy City. Here are Chicago’s illustrious and more obscure specialties.

1. ITALIAN BEEF

Just as ubiquitous as deep dish pizza and hot dogs, the Italian Beef sandwich has made its way around the world. Italian immigrants created the delicacy in the 1920s or 1930s, during the Depression. Al Ferreri and family members opened Al’s Beef in 1938, but it’s unclear if he was the inventor of the sandwich. It evolved from the means of making unflavorful meat taste better and last longer, so people roasted it, used the sandwich’s bread to soak up the juices, and then added giardiniera on top to add some heat.

Chicago’s Al’s Italian Beef has an option to serve the sandwich wet, which means more gravy is added. Almost all 50 states have at least one Italian Beef shop, and Chicagoland has over 300 of them. Al’s recently opened a store in Dallas that proved to be so well-liked, it had to temporarily close to restock. And if you ever want to make Italian Beef at home, Portillo’s sells a handy DIY kit.

2. TWINKIE

James Dewar, who was a baker for Continental Baking Company in Chicago suburb Schiller Park, invented the spongy yellow cake snack in 1930. He came across a billboard for Twinkle Toe Shoes, and the name stuck. Dewar first made the Twinkies stuffed with banana crème but then switched to the traditional vanilla crème style. By 1980, Twinkies sold at the rate of about 1 billion a year, but in 2012 Twinkies almost vanished from the face of the earth when Hostess Brands filed for bankruptcy. Two private equity firms joined forces and purchased Hostess and saved the food (and deep fried Twinkies) from eminent extinction. Twinkies made a comeback in July 2013, this time being manufactured out of only four plants in the U.S. Unfortunately, the Schiller Park plant closed last year, so it’s best to ration those treats just in case.

3. WRIGLEY'S GUM

Gum has been around for thousands of years, but the mass-produced, multi-flavored varieties we know today can be traced to William Wrigley Jr. A native of Philadelphia, Wrigley moved to Chicago in the 1890s and established the Wm. Wrigley Jr. Company in 1891, but back then he was a soap and baking powder salesman. He threw in a couple of free packs of chewing gum with each baking powder sale, and it was so popular that he decided to focus on gum.

In 1893 he invented Wrigley’s Spearmint and Juicy Fruit gums, added Doublemint in 1914, and the company introduced Extra sugar-free gum in 1984. Wrigley’s also known for his advertising acumen, when in 1915 he sent free sticks of gum to everyone in the phone book. Wrigley’s indelible mark can be seen all over Chicago: The Wrigley Building on Michigan Avenue’s named after him, and so is Wrigley Field, home to the Cubs.

4. VIENNA BEEF

Next to the deep dish pizza, Chicago’s best known for the omnipresent Chicago-style hot dog (all-beef hot dog in a steamed poppy-seed bun and “dragged through the garden”: chopped onions, neon green relish, tomato wedges, a dill pickle spear, sport peppers, celery salt, mustard, and no ketchup) and subsets such as the char dog and Polish dog. For a while, it was the only game in town, but soon other all-beef suppliers—most notably Red Hots—started encroaching on their turf. While different joints around the city have slight variations for their hot dogs, there remains a constant: These types of frankfurters.

During the World’s Fair, Emil Reichel and Sam Ladany emigrated from Vienna, Austria, to Chicago and sold their beef hot dogs at the fair. A year later, in 1894, they opened their first storefront. The Great Depression helped the Vienna Beef encased meats become a staple throughout hot dog stands in Chicago, and in 1964 the dogs infiltrated markets in California. Vienna Beef hot dogs can be found everywhere from Johnny Rockets to mom-and-pop hot dog stands.

5. CRACKER JACK

One of the foods introduced during the 1893 World’s Fair eventually became the ballpark snack Cracker Jack. German immigrant Frederick William Rueckheim and his brother debuted their candied popcorn mixed with peanuts at the exposition, and three years later the first batches of molasses-covered popcorn were sold to the public. In 1908, musicians Jack Norworth and Albert Von Tilzer furthered the food’s popularity when they wrote about buying Cracker Jack in their heralded ballpark anthem “Take Me Out to the Ball Game.” In 1912, the company started selling the product with small prizes inside the boxes. Today, Frito Lay owns the brand and concocts flavors like butter toffee, kettle corn, and caramel coated popcorn—which are all still sold with prizes inside.

6. CHOCOLATE BROWNIES

You have Chicago to thank for brownies, more specifically, Bertha Palmer. Her millionaire husband, Potter Palmer, owned the Palmer House hotel (it’s still open today), and she wanted to bake something for the World’s Fair that wasn’t a cake but had the texture of one and was also small enough to place inside a boxed lunch. Palmer’s recipe consisted of semi-sweet chocolate, crushed walnuts, and it was topped with an apricot glaze made from preserves. The first instance of the word “brownie” appeared in a 1898 Sears Roebuck catalog, and eventually the rest of the world fell in love with the dessert.

7. FROZEN DESSERTS

Frozen pound cakes were the invention of Downers Grove, Illinois' Charles Lubin, who founded Sara Lee in the 1950s and named it after his daughter. Lubin started out as owner of a chain of bakeries called Community Bake Shops, but he wanted to figure out a way to distribute the baked goods outside of Chicago without the food spoiling. He came up with the concept of freezing the product in a foil baking pan. He then was able to distribute the goods within a 300-mile radius of Chicago and eventually into 48 states. In 1976, Sara Lee had the honor of baking the nation’s bicentennial birthday cake , which was so huge (four stories), it filled up Freedom Hall.

8. JIBARITO

The jibarito is a modern entry on this list, as it was invented in the 1990s. It’s unclear if the sandwich was in fact invented in Puerto Rico or Chicago, but Chicagoan Juan C. “Pete” Figueroa definitely made it his own in the city. Figueroa read about the “sandwich de platano” in a Puerto Rican newspaper and decided to cook his own version. The jibarito (hee-bah-ree-to) uses crispy green plantains as bread, and meats (pork, steak, or chicken), garlic mayo, cheese, lettuce, and tomato go between the plantains. Figueroa’s Humboldt Park eatery Borinquen Restaurant was the first to serve the sandwich in the city, but soon other Puerto Rican restaurants and Cuban restaurants started serving it.

9. PEPPER AND EGG SANDWICH

It sounds so effortless: bell peppers and scrambled eggs on a sandwich, but it’s more complex than that. The peppernegg sandwich manifested during Lent. Strips of green and/or red peppers sautéed with or without onions, whipped eggs, and sometimes cheese go between two slices of bread. Establishments in Chicago sell iterations of the sandwich, but you can easily make it at home.

10. PIZZA PUFF

What’s a pizza puff? Well, it’s a smaller, folded version of a pizza wrapped in a soft flour tortilla that’s deep fried—similar to a Hot Pocket. They’re indigenous to Chicago’s fast food restaurants, especially hot dog stands and pizza joints. Chicago-based Iltaco Foods exclusively manufactures them and distributes them to retail outlets and restaurants. They sell varieties like beef sausage and mozzarella cheese, a gyro puff made with gyro meat, cheese, peppers, and yogurt sauce, and a breakfast puff made with ham and cheddar cheese.

11. FLAMING SAGANAKI

The Greeks were onto something when they came up with fried cheese, but it was Chris Liakouras of Chicago’s Greektown’s The Parthenon who perfected it. High melting point cheeses like halloumi, kasseri, and kefalotyri are fried in a two-handled frying pan that’s called a “saganaki.” In 1968, Liakouras got the idea to fry the cheese tableside, pour brandy over it to flambée it, yell “Opa!”, and then finish it with a squirt of lemon juice. The cheese gets crispy on the outside but stays firm and only melts slightly on the inside. Throughout Greektown’s restaurants, types of saganaki vary: The Parthenon uses kasseri cheese, and Roditys has the option to add shrimp.

12. CHICKEN VESUVIO

This dish is rarely seen outside Chicago restaurants, but recipes for it can be found all over the Internet. According to “The Encyclopedia of American Food and Drink,” an Italian cook who was inspired by the Mt. Vesuvius volcano (or Vesuvio in Italian) created the dish in Chicago after WWII. But Nick Giannotti claims his father, Vic, invented it in the 1960s. Chicken Vesuvio entails sautéing chicken-on-the-bone in a skillet with herbs, garlic, and white wine. It’s served with potatoes and peas to add some color. Critics named Italian steakhouse Harry Carey’s restaurant in Chicago as having the best Vesuvio in the city. Theirs is made with a half chicken or boneless breast, quartered potatoes, and sweet peas.

13. KRONOS GYRO

If you eat gyros, you are most likely eating one made from Glendale Heights, Illinois, company Kronos Gyro. (Look for the pretty girl poster.) Chris Tomaras founded the Greek company in 1975 where he developed what’s called a GyroKone: sliced beef, lamb, or chicken meat wrapped around a cone and ready to cook. This led to his gyro sandwich, which is meat roasted on a vertical spit and placed inside a warm pita bread topped with veggies and tzatziki sauce. Gyros were invented in Greece, but Tomaras claims he introduced gyros to Chicagoans, although others take credit for the innovation. Today, Kronos is the world’s largest manufacturer of gyros.

14. AND 15. CREAM OF WHEAT AND SHREDDED WHEAT

At the 1893 World's Fair, two breakfast staples arrived on Lake Michigan's shores, where they were introduced to the masses: Cream of Wheat and Shredded Wheat. The former was developed in Grand Forks, North Dakota as "breakfast porridge" when a group of flour millers repurposed the "first break rolls" from their mill. Shredded Wheat was invented in Denver and manufactured in upstate New York before premiering to a national audience at the fair. Both Shredded Wheat and Cream of Wheat became so popular in Chicago that they helped spark the ubiquity of packaged breakfasts.


20 Top-Notch Hot Dogs

Try a new twist on an old favorite with recipes for Chicago-style dogs, chili cheese dogs — and everything in between.

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Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

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Grilled Link Hot Dogs with Homemade Pickle Relish

Add an extra special touch to this all-American summer staple by whipping up a batch of Bobby's homemade pickle relish.

Ultimate Chili Dogs

Tyler makes an easy, beefy chili spiked with ketchup and mustard, then spoons it over grilled dogs. A topping of grated cheese makes the perfect finish.

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Chicago Dogs

Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours&mdashit gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.


Nathan's Famous hot dogs have sued copycat vendors

Any brand that's been around for a century is going to take its product and image pretty seriously, and Nathan's Famous is no different. Any hot dot entrepreneurs who are thinking about riding Nathan's coattails to success would be wise to think otherwise.

In 2018, a Manhattan hot dog vendor and former Nathan's Famous employee found himself in hot legal water when he attempted to rip off the brand's name. Samir Ibrahim had worked at Nathan's, but was fired for failure to meet company standards, and soon opened up a hot dog cart with the not particularly original name. "Natten's Famous Hot Dog."

While Ibrahim was busy serving up hot dogs just 13 blocks away from a legitimate Nathan's Famous vendor, he soon found himself being served with a lawsuit. "He not only copied the name but the presentation: script lettering, green color, swirl underneath," the suit alleged.

Ibrahim told reporters that he "didn't care" about the lawsuit, but had decided to remove the lettering because it "didn't make a difference" in his sales and was presumably causing more trouble than the hot dog vendor wanted to deal with.

With an annual revenue of $360 million, you can bet that Nathan's isn't about to tolerate any Natten's, Neethen's, or other impostors who want to capitalize on their wieners.


Finding America's Favorite Comfort Foods

Revisiting favorite American comfort foods shows distinctive trends relating to age, childhood regional location, and upbringing. Comfort foods in southern Louisiana are different from those of coastal New England.

But there are some overlaps. It comes as no surprise that peanut butter and jelly sandwiches, along with grilled cheese, ranked highest on our list, but who needs a recipe for those? The next most popular were meatloaf, mashed potatoes, brisket pot roast, fried chicken, macaroni and cheese, spaghetti, and surprisingly, good ole tuna casserole. It's perhaps indicative of most American childhoods that very few vegetables made this list.



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