Sizzling Goodness: Must-Try Hot Dog Havens Across The USA
The hot dog, wiener, or frankfurter is often associated with America. Thanks to pop culture, this snack instantly makes you think of a roadside vendor in a white cap and apron. However, the history of the hot dog supposedly originates somewhere else, specifically in Europe. Then there’s also the debate about whether a hot dog is a sandwich (it’s technically a taco). Don’t mind us; we just love being controversial!
All things considered, Americans deserve merit for the strides they’ve made with this tasty European innovation. We have slaw dogs in West Virginia, rippers in New Jersey, Sonoran dogs wrapped with bacon in Tucson, Coney dogs in Detroit, and dogs covered in pimiento cheese in the Carolinas. These hot dogs represent what being American is all about. Wanna know who’s got the tastiest hotdogs in your state? Stay tuned!
Wyoming: Buffalo Brat at Pitchfork Fondue
This Pinedale spot which offers fantastic vistas of the majestic Wind River Mountain ranges, is among the most popular locations in Cowboy State for a western BBQ. These guys deep-fry their cuts of meat, chicken, potato chips, and onion rings, which gives them a unique flavor.
This is in stark contrast to other restaurants, which prefer to grill the meat they serve over an open flame. Every all-inclusive lunch commences with the same kind of buffalo brats, along with standard deep-fried hot dogs for the little ones upon request.
Wisconsin: Bratwurst at Charcoal Inn
After pure or fried curd cheese, the bratwurst is the dish most closely linked to America’s Dairyland. As such, it can be enjoyed at every dining establishment, bar, butcher shop, and backyard BBQ. This goes to show just how popular it is!
When you visit Sheboygan, the Bratwurst Capital of the World, you’ll find eateries like Charcoal Inn that serve up the “double with the works,” which consists of two brats pressed against one another on an enormous crusty bun topped with mustard, onions, pickles, and ketchup.
West Virginia: Homewrecker at Hillbilly Hotdogs
Would you believe that Hillbilly Hotdogs has a wedding chapel on-site? This eatery is a local favorite because of its exquisite dogs, which are wrapped in truffles and kimchi. Their deep-fried weenie is served atop a split-top bun alongside slaw, mustard, chili sauce, and diced onion.
This represents the traditional West Virginia dog. That said, the establishment is mainly popular for its massive 15-inch Homewrecker, a gargantuan variation of the Mountain State favorite served with chili peppers, cheese, and various other toppings. We doubt you can finish it in one sitting!
Washington: Seattle Dog at Monster Dogs
Grilled franks, sliced in two and smeared with cream cheese within a bun, are a staple in Seattle. The most common garnishes for this snack are usually grilled cabbage, onions, and jalapenos. Boasting arguably the longest queues in the area, Monster Dogs is praised by lots of people.
Regular customers say it’s among the finest joints in the city. The franks undergo steaming before being flung onto the grill, sliced along the center, and nestled within a toasted bun slathered in cream cheese. It’s finished with a simple caramelized onion garnish.
Virginia: Bánh Mì Dog at Haute Dogs and Fries
The beef franks used to make Bánh Mì Dog are made using organic casings from grass-fed cows. You can already tell these guys don’t joke about their food. These are then served with freshly baked and toasted buns, which are brought in every day from Ottenberg’s Bakery, D.C.
The most popular hot dog order here happens to be the bánh mì dog. Its delightful range of flavors, complemented with sliced jalapenos, matchstick carrots, cucumber, and fresh cilantro, as well as a generous, twisted dollop of Sriracha mayo, remarkably mimic the original sandwich.
Vermont: Texas Dog at Handy’s Lunch
A hot dog coated with diced raw onions, chili, and yellow mustard can be called a Coney Island, a Red Hot, or a Michigan, depending on where you live in the Green Mountain State. At this particular establishment, the famous chili dog is named a Texas Dog.
This year-round delight consists of crispy dogs covered in all the required toppings and lovingly packed within a traditional top-loaded New England-style bun that is grilled until the surface is buttery-crisp while its interior has that distinctive pillowy texture. Yum!
Utah: Polish Dog at J. Dawg’s
This little Provo shack is behind the hot dog rebellion in Utah. Its straightforward ethos crafted by the owner, Jayson “J” Edwards, is what made everything possible. Locals enjoy basic Polish or beef hot dogs drenched in a sauce that has been passed down through several generations.
Ever since Edward’s grandmother found a recipe for barbecue sauce in her local newspaper over 60 years ago, these guys have been putting smiles on people’s faces with their yummy sandwiches. Now, J has an avid fan base of the sweet and tart tomato-based sauce.
Texas: Rodeo Dog at The Good Dog Houston
This Houston weenie joint serves all-American hot dogs with an inspirational touch that is unmistakably from the Lonestar State. Fresh guacamole, baked ham with brown sugar, refried black beans, and beef and chorizo chili are some of the toppings used on the dogs.
The Rodeo Dog, which chef/co-owner Amalia Pferd invented during Houston’s rodeo season, ranks as one of the establishment’s best-selling items. It has a buttery split-top bun with an all-beef dog covered in barbecue sauce, bacon, velvety cheddar mac & cheese, scallion, and parmesan breadcrumbs.
Tennessee: Hot Southern Mess at I Dream of Weenie
The Hot Southern Mess (also known as HSM) consists of three classic staples from Tennessee: homemade pimento cheese, luscious coleslaw, and locally produced Tennessee hot chow-chow. The regional toppings used in this famously scrumptious sandwich can all found be within the area.
The Tennessee chow chow is a pickled relish made with sweet cabbage that originated in rural kitchens long ago as a way of preserving the produce for the end of the season. Everything is encased in a steamed, freshly baked bun and topped by an all-beef hot dog that has been charcoal-grilled.
South Dakota: Hungry Dog at Hungry Dog
Hungry Dog is just a five-minute drive away from the World’s Only Corn Palace, which happens to be one of South Dakota’s most popular tourist destinations. It offers a wide range of franks as well as weenie-filled sandwiches, such as the Philly Dog.
This is a mix of a cheesesteak and a frankfurter. If you’re feeling adventurous, there’s the Surf n Turf (which comes with shrimp+a wiener). According to regulars, however, if you are looking for a meal that will leave you filling satisfied, it’s best to stick with the Hungry Dog, which includes fries and cheese.
South Carolina: The RiverDog at Joseph P. Riley Jr. Park
When you’re in the South, you’ll quickly realize that it’s hard to find a frankfurter without a side of well-prepared cabbage. Cole Slaw is practically a must here. According to sleuths and enthusiasts, the best slaw dogs in South Carolina can be found at the Dog House and Dog World concession stands.
It’s called the RiverDog and is sold during the Charleston RiverDog games. Named after the famous team, it consists of an all-beef weenie covered with pickled okra, mustard-barbecue sauce, and slaw. Over five thousand of these mouthwatering snacks are eaten each season.
Rhode Island: Hot Wiener at Olneyville N.Y. System
Hot wieners, sometimes known as New York System wieners, are considered the iconic frank of the Ocean State, and they have been a Rhode Island mainstay since the 1940s. This state delicacy is a cross between a Coney dog and a Sloppy Joe.
It’s served on steaming side-cut bread alongside mustard, meat sauce, diced onion, and celery salt. Olneyville, New York System is perhaps the most popular place you can get one. They sell crispy beef, pork, and veal dogs loaded with all the traditional toppings on a fluffy roll.
Pennsylvania: Texas Tommy at Tony Luke’s
Philadelphia’s most well-known claim to the Cheez Whiz glory is possibly the cheesesteak. In the City of Brotherly Love and several other places, this beloved sauce has now become a staple element on almost every menu item at community grills and other joints.
One of the popular meal options it’s served with is the Texas Tommy, which is a split-griddled hot dog topped with a pool of liquid cheese and bacon. At Tony Luke’s, they serve it as a divided, flat-top, six-inch all-beef dog tucked inside a toasted roll accompanied by two bacon pieces covered with Cheez Whiz.
Oregon: Corn Dog at The Original Pronto Pup
Some say that at some point during WWII, George and Vera Boyington of Oregon came up with the idea that became the first corn dog. Whether they did or not, Rockaway Beach’s The Original Pronto Pup offers perhaps the finest and most delicious variety of corndog choices.
It’s the place to visit in the Beaver State for corndogs. It also has the biggest corndog on the planet (a 30-foot fiberglass model dog on its roof). The restaurant currently serves nine different varieties, including vegetarian alternatives such as veggie dogs and pickle pups.
Oklahoma: Regular Coney at Coney I-Lander
The Coney heritage in Tulsa can be traced as far as 1926. Greek immigrant Christ Economou launched Coney I-Lander, which also happens to be the city’s first hot dog concession. The original business stays true to its traditions. Its seasoned beef franks come generously topped with onion, mustard, and chili.
Since it opened, Coney I-Lander has expanded to include seven different locations and given rise to innumerable copycats. It serves slow-grilled franks with a variety of toppings. For those who prefer it, they also serve yellow grated cheese in a steamed bun.
Ohio: Polish Boy at Banter
In Ohio, numerous hot dog-related culinary traditions exist, such as Cincinnati chili dogs and the famous Polish Boy. The Polish Boy first appeared in Cleveland’s fast food setting in the 1940s. It’s basically a smokey Polish-style kielbasa with French fries, coleslaw, and barbecue sauce.
The spicy sauce is what binds all the toppings mentioned above, within a solid hot dog bun. You can get it everywhere in the Rock and Roll Capital of the World. However, one of the best ones is served at Banter, a modern near-west side sausage and poutine joint.
North Dakota: Smoked Rabbit-Rattlesnake Wurst at Wurst Bier Hall
According to locals, this Fargo hotspot is one of the most popular beer bars. Its extensive sausage menu includes anything from fancy Portuguese linguiça and all-American chicken apple-smoked sausage to traditional brats and Polish kielbasa. As you can probably tell, they’re all super delicious.
This selection goes well with its constantly changing selection of drinks. The jalapeño wurs and smoked rabbit with rattlesnake are the quintessential North Dakota hot dog. This exotic showboat is served with the option of grilled onions, kraut, and either sweet or hot peppers on freshly baked French bread.
North Carolina: Slaw Dog at R.O’s Bar-B-Cue
It’s customary that hot dogs are covered in a creamy or BBQ coleslaw throughout the Southeast. The most common variation is offered at R.O.’s Bar-B-Cue in Gastonia. Strangely, this barbecue joint is more well-known for its hot dogs than for its barbecue! Not that anyone’s complaining!
The special formula used here blends the finest flavors from the South. A smooth, orange-toned sauce made from finely shredded cabbage, mayo, sweet and spicy spices, and pimientos is the ideal topping used on this beloved hot dog served inside a white bun.
New York: White Hot at Schaller’s Drive-In
The craze for Franks in New York City extended far past the boundaries of its five boroughs. Thi8s, it is only right that we praise the excellence that is White Hot. It’s a delicacy from Central and Western New York that Zweigle’s typically produces.
It is made of uncured, unsmoked pork, beef, and veal in their natural casing. The best location for trying one is at Rochester’s Schaller’s Drive-In, which has been operating since 1956. Their traditional meat-based “hot sauce,” mustard, and onions are served atop their traditional white hot hot dog.
New Mexico: Chili Dog at Dog House
Dog House had a devoted fan base for its spicy chili dogs long before it became well-known all over, thanks to Breaking Bad. The rich red sauce used in the chili dogs is made from a small portion of meat that has been slow-cooked for hours.
The meat used to make the sauce is practically vanished! This recipe is then finished off with a secret spice mixture and a hatch of red chili. It is then served on sliced and grilled beef and pork footlongs with brown mustard and extras like onions and cheese sauce.
New Jersey: Rippers at Rutt’s Hut
Garden State denizens are known to adore their weenies. The Ripper is among the top choices if you want to sample New Jersey’s version. It’s a deep-fried pork and beef frank that gained its moniker from the rips and fissures that form once it’s immersed in the deep fryer.
This straightfoward process is the way Rutt’s Hut in Clifton has been preparing rippers since 1928. Their relish and mustard have now become as renowned as the hot dogs themselves, and together with the weenies, they are served on a regular or toasted bun.
New Hampshire: Bacon Mac and Cheese Dog at Vin’s Dogs
Given the abundance of local variants found in the northeastern part of the nation, it is evident that New Englanders have a deep affection for hot dogs. Even though the state itself doesn’t have a signature style, it does offer a unique weenie.
This combo brings together some of the best foods ever. For this list, we picked the bacon mac & cheese dog, which is a Sabrett frank covered with Cabot Creamery Vermont cheddar-infused mac n’ cheese and crispy smoked bacon. All this is held together by a perfectly steamed bun.
Nevada: Naked Dog at Cheffini’s Hot Dog
This hot dog is as straightforward as you can get in the realm of hot dogs as it is presented in an uncluttered bun (“less is more”). These humble dogs are available across the state, but Cheffini’s Hot Dogs is one of the best spots to eat one.
There, visitors can indulge in the traditional naked dog in its unadorned splendor or embrace the pretentious attitude of the city by adding a variety of extravagant toppings, such as fried quail egg, dry chorizo, avocado, and pickled mango. What kind do you think you’d prefer?
Nebraska: Cornhusker-inspired Rueben at B&B Classic Dogs
The oldest and most reliable origin story of the Reuben is the one that claims it originated in Omaha’s Blackstone Hotel and consisted of corned beef, sauerkraut, melted Emmental cheese, and Russian dressing on toasted marbled rye. The Cornhusker-inspired Rueben features a quarter-pound of Nathan’s beef frank.
It comes topped with Thousand Island dressing, kraut, melted Swiss cheese, and caraway seeds, all inside a toasted bun. It’s among the most popular franks at Bellevue’s B&B Classic Dogs. Alternatively, patrons may choose to have the entire dish—bun included—wrapped inside a tortilla and fried.
Montana: Hootdog at Lewiston Farmers’ Market
The credit for inventing Montana’s state hot dog goes to none other than Rita Hofer. She typically impaled a hot dog, covered it up in fry-bread dough, and submerged it into a boiling pot of oil to make it. It’s essentially a corn dog without the corn!
Between June and October, Hofer sells it on Saturdays at the Lewistown Farmers’ Market, with mustard and ketchup on the side. The punny “Hootdog” moniker has a very unique origin. Hoots is the colloquial term used by certain Montanans to refer to followers of her Anabaptist-descended faith-based commune.
Missouri: KC Dog at Up Dog
At Kauffman Stadium, grilled sausages are stuffed between sesame seed buns topped with sauerkraut, melted Swiss cheese, and either hot mustard or Thousand Island dressing. Sadly, it is known to restrict itself to serving these renowned hot dogs only on game days.
Luckily, the Up Dog in neighboring Independence, Missouri, serves them all year round, any time of the day. Their KC Dog is served on an unconventional yet popular poppy seed bun and consists of a Scimeca Stadium Brat loaded with each of the standard toppings (except Thousand Island).
Mississippi: Creole-Topped Mississippi Dog at Dis and Dem
A variety of nationally inspired wieners are available at Dis and Dem. Notable inclusions are the grilled gator Swamp Dog, the traditional Chicago Dog, and the beer-battered fried cod Pacific Dog. Though all are delicious, the straightforward Mississippi dog is the most popular.
To make it, Polish kielbasa is grilled and garnished with tomatoes, onions, cooked or fresh sauerkraut, and mustard. The beef used is flavored with garlic and paprika. It’s simple, tasty, crunchy, and succulent, but if you truly want to dress it up, add some Creole mustard on top.
Minnesota: Corn Dog at The Depot Tavern
Deep-fried food on a stick is the standard snack when attending the Minnesota State Fair. Despite the ever-increasing variety, the Minnesota corn dog remains a perennial classic. Residents in Minneapolis can enjoy one of the finest takes of the cornmeal-battered frank at The Depot Tavern.
Their polar Diamond Corn Dog is a quarter-pound all-beef weenie covered in pepper bacon, dipped into cornmeal batter, deep-fried until golden brown, and presented alongside a tart maple mustard sauce on the side. No wonder the place has such devoted fans.
Michigan: Coney Dog at American Coney Island
Foodies have for years connected the Coney Dog to Motor City, the cradle of Motown and the Automobile Capital of the World. These franks, which are layered with chili, coated with mustard, and sprinkled with onions, are now common throughout the Midwest.
They have even made their way as far afield as Kentucky and Oklahoma. The best places to sample them in Michigan would be the American Coney Island and Lafayette. To date, locals and vivitors alike are yet to settle the debate on who serves the best ones between the two.
Massachusetts: Fenway Frank at Fenway Park
Roughly 90,000 Fenway Franks are sold by Fenway Park vendors during each baseball season. Kayem Franks, a sausage and deli meat manufacturer from Chelsea, Massachusetts, grinds big chunks of beef with a distinctive spice mixture that consists of mustard, garlic, and onions to create the dogs.
After that, these carefully crafted hot dogs are gently grilled and boiled. Each one is then placed inside a split-top bun in the New England manner, and customers are given the option of garnishing them with whatever they like. Now that sounds like a delicious deal!
Maryland: Jumbo Jewish Hot Dog at Attman’s Delicatessen
Attman’s has outlasted the majority of its competitors and subsequent waves of entrants. Not only is it among Charm City’s most well-known delis, but it’s also a nationally renowned Jewish sandwich restaurant. Marylanders now consider the Jumbo Jewish Hot Dog to be an institution.
To make one, an all-beef frank is put on a freshly baked roll, buried beneath a layer of crisp-fried bologna and topped off with your preferred combination of mustard, onions, relish, and ketchup plus chili for individuals who love a little kick in their cuisine.
Maine: Maine Red Snapper at Dysart’s
In the Pine Tree State, Maine Red Snappers remain a staple at backyard cookouts and campgrounds. A generous amount of coloring agent gives these regionally produced organically cased pork and beef franks their distinctively bright hue. The color and taste pave the way for a unique experience.
Hot dog vendors and grocery shops sell them in every part of the state, but Dysart’s Restaurant & Truck Stop serves them alongside an additional iconic dish from Maine: yellow-eye beans. You can order them 24 hours a day, seven days a week, alongside these dazzling wieners.
Louisiana: Crawfish Étouffée Dog at Dat Dog
Louisiana’s gastronomic inventiveness more than compensates for its lack of hot dog history. The playful individuals behind NOLA’s Dat Dog incorporate elements of the city’s rich culinary legacy into a variety of hot dog buns. Its assortment of sausages includes Guinness-infused brats, creole hot sausages, and alligator sausages.
But the dish that best embodies South Louisiana has to be the crawfish étouffée dog. Within a sweet sourdough baguette, flavorful crawfish étouffée, tomatoes, sour cream, onions, and mild Creole seasoning are piled atop smoked crawfish sausage. Great! Now we’re hankering for an étouffée dog!
Kentucky: Alligator Dog at Dixie Chili
Dixie Chili, founded in 1929, is among the best joints in the state to have a Cincinnati Coney. So, if you find yourself in the Bluegrass State, head over there. Dixie Chili’s most famous hot dog isn’t served coated in the fiery, meaty dressing.
Instead, within fluffy white bread, the alligator—a little beef and pork frank—is smothered with a mound of grated cheddar cheese, a sharp spear of dill, plus a mixture of mayonnaise and mustard. Customers can also top it with finely diced sweet onion and chili.
Kansas: All Beef Dog at Fritz’s Meat & Superior Sausage
Located in Leawood, Kansas, Fritz’s Meat & Superior Sausage is a quintessentially American butcher shop. Its fame extends far beyond its succulent, aged pork belly. Founded in 1927, this butcher shop ranks as one of Kansas City’s earliest smokehouses. As such, it has a rich, positive reputation.
It’s very well known for offering excellent meats and sausages, notably hot dogs. Locals patiently wait for their all-beef hot dogs served during lunch, which are either presented using mustard and sauerkraut or styled up resembling a BLT in the HDBLT, which is deep-fried and gussied up.
Iowa: Good Dog at Los Banditos Hot Dog Speakeasy
This weekend pop-up that opens late is well-known for its wide selection of hot dogs. Most Asian, Latin American, French, and Midwesterner-inspired hot dogs and sides start with locally made Berkwood Farms pork franks. Locals’ most favored dish would be the “Good Dog.”
Apparently, late-night discussion over crab Rangoon pizza led to its creation. This dog is entirely made of beef and is wrapped using an egg roll wrapper, deep-fried, and presented on a bun with homemade sweet chili sauce, as well as cream cheese and genuine crab spread.
Indiana: Coney Island Hot Dog at Fort Wayne’s Famous Coney Island
Fort Wayne’s Famous Coney Island has been operating for over a century, and this vibrant restaurant has become a staple of the city’s culinary landscape. Every year, it sells about a million hot dogs. Well, that’s an easy sell when the hot dogs in question are sinfully yummy!
After grilling, each frank is stacked into a steaming bun along with handmade Coney sauce, mustard, and finely chopped onions. “Three and a bottle,” which consists of three hot dogs including all the trimmings plus a bottle of Coke, is the order you should be placing!
Illinois: Chicago Red Hot, Superdawg Drive-In
For fans of hot dogs in Windy City, the winking weenie couple over this 1948 drive-in has served as a symbol that stands for deliciousness. In keeping with the area’s customs, the joint’s take on this sandwich features classic toppings and pickled green tomatoes.
They are served on steamed poppy seed buns with sweet neon green relish, kosher dill pickle spear, yellow mustard, chopped white onion, and hot sports peppers. They even offer carhop service! Get yours to enjoy with a classic Supermalt drink and a side order of crinkle-cut fries.
Idaho: Tater Dog at Dave’s Tater Grill
Since potatoes are Idaho’s most famous export, it’s only fitting that this emblematic wiener contains a portion of them as well. The potato dog is the result of this marriage and the best place to taste it would be at Dave’s Tater Grill.
Dave’s shop is located on 6th Street between Main and Grove in Boise and has perfected the grilled hash browns topped with cheddar and jack cheeses. It’s served on a toasted bread, with a quarter-pound Nathan’s all-beef hot dog (or any other frank you like) on top.
Hawaii: Puka Dog at Puka Dog
This Hawaiian delicacy, which is a bigger, more fascinating version of pigs in blankets, has a hot dog nestled within freshly made Hawaiian sweet bread. To make one, a selection of Polish sausage or veggie dog and a mild to lava-hot garlic-lemon secret sauce are used.
There’s also a Hawaiian fruit relish with notes of mango, pineapple, coconut, and papaya included on all of these volcano-shaped appetizers. For those who prefer classic condiments, you can also add sweet relish, ketchup, Dijon, or yellow mustard, plus the state’s unique Auntie Lilikoi’s Hawaiian mustard.
Georgia: Scrambled Dog at Dinglewood Pharmacy
In 1946, Columbus restauranteurs made the unusual decision to produce a version of hot dogs meant to be eaten with cutlery. It consisted of boiled chopped franks covered in chili, onions, and pickles and was served with a generous amount of oyster crackers on top.
Although the cafe closed, their scrambled dog persisted and grew to become something legendary. Presented in a porcelain relish bowl with a spoon, the original form of this dish has served as a mainstay of the menu at the century-old Dinglewood Pharmacy for almost 50 years.
Florida: Cartel Dog at Pincho Factory
The owners of South Florida’s Pincho Factory came up with the Cartel Dog after taking cues from the regional cuisine of Miami plus the streets of Latin America. It has swiftly surpassed every other kind of wiener to claim the top spot as the best hot dog in Miami.
Secret pink Pincho sauce, a ketchup and mayonnaise combo that’s an indispensable relish across South America, is spread over a grilled kosher frank along with cheddar cheese, chopped bacon, potato sticks, mango sauce, and other totally unkosher additions but wonderfully tasty ingredients.
Delaware: Griddle-Fried Franks at Deerhead Hot Dogs
These impressive hot dogs evoke a passionate, everyday adoration among Delawareans similar to Schwarzenegger’s love for Stogies. Since 1935, Deerhead Hot Dogs has been proudly serving hot dogs by center-slicing and crisping them following local custom. They are especially popular in the summer.
The dish is mainly comprised of tomato-based sauce. The sauce tastes like a mildly spicy, sweet, and tangy hybrid of regular chili and the fluid found in a container of Heinz baked beans. It’s then served in a soft bun that resembles dinner rolls. Other obligatory toppings include onions and mustard.
Connecticut: New Englander at Super Duper Weenie
Excellent hot dog stands can be found in virtually every town in Connecticut. Super Duper Weenie’s house-baked rolls, fresh-cut fries, and homemade toppings (such as the highly classified relish) are all noted for their superior quality procurement. That said, the New Englander is the one to look for.
This dog is first topped off with a Hummel Bros. frank from the neighborhood deli in New Haven. It is prepared in the traditional New England manner by dividing it in half, grilling it, and finally topping it with a generous portion of bacon, sauerkraut, raw white onions, mustard, and relish.
Colorado: Elk-Jalapeño-Cheddar Sausage at Biker Jim’s
Thanks to his inventive additions and 15 exquisite varieties of sausages, Jim Pittenger has established himself as the undisputed hot dog master of the Rocky Mountains. The game choices are influenced by the Rocky Mountains wildlife, such as pheasant, rattlesnake, wild boar, and Southwest buffalo.
Nothing quite captures the flavor and heat of the Centennial State like elk, jalapeño, and cheddar sausage. Visitors are free to request any topping they like, but Jim’s cream cheese and caramelized onion cooked using soda are the customary toppings for this absolutely “top” dog.
California: Dodger Dog at Dodger Stadium
Very few hot dogs are as closely linked to a ballclub as the Dodger Dog. Hot dogs have always been a staple of the baseball rite of passage. The 10-inch Dodger Dog, a stadium classic since 1962, can be ordered at kiosks all across the stadium, either steamed or grilled.
It’s then wrapped in a steamed bun. Surrounding kiosks sell relish, mustard, onions, and ketchup. After getting your yummy hot dog, return to your seat and enjoy while gazing out at the expanse that’s silhouetted by palm trees. This hot dog is about as Californian as it can get.
Arkansas: Chili Dog at Spradlin’s Dairy Delight
There are numerous locations in the South as well as the Southwest that are reputed to have invented the Frito Chili Pie. According to owner Claude Spradlin, the notorious dish, has been consistently served at his place for over five decades.
Furthermore, he distributes plenty more hot dogs covered in the same sauce than he does Fritos covered with chili. With a footlong dog covered with mustard, chili, and slaw, plus additional toppings, including American cheese, pickled jalapenos, and raw onions, Spradlin’s chili dogs are truly Arkansawyern.
Arizona: Sonoran Hot Dog at Aqui con el Nene
In Arizona, Sonoran hot dogs have become so prevalent that they can technically be referred to as Grand Canyon wieners. They are typically made by wrapping bacon around beef franks and cooking them on a griddle so that they can melt together.
These delectable franks come covered with a plethora of garnishes, including pinto beans, mustard, tomatoes, onions, mayonnaise, and a flaming salsa. They are presented chilipon-style at Aqui con el Nene in Tucson, complete with a toasted bun, melted cheese, all fixings, and a yummy jalapeño sauce.
Alaska: Reindeer Dog at International House of Hot Dogs
Anchorage locals were enjoying reindeer meat hotdogs way before the wild game sausage craze swept across gastropub menus nationwide. For over twenty years, reindeer has served as a summertime food vendor delicacy across the Last Frontier. This establishment serves the McKinley Dog all year round.
It’s a beloved snack, especially during the sleigh-pulling season. The dish begins with a thick, intensely seasoned reindeer sausage prepared in the Polish tradition, served on a bun alongside a basic side of sautéed onions and a handmade chipotle sauce that is both sweet and smoky.
Alabama: Birmingham Hot Dog at Gus’s Hot Dogs
The Birmingham hot dog served at Gus’s is as close to signature Alabama cuisine as you can get. It was created by the city’s first Greek immigrants. The 70-year-old grill used to make these chars the half-pork half-beef weenie used in both the regular and “special” versions of hot dogs.
The weenie is presented in a steamed ordinary bun with sauerkraut, finely diced white onion, yellow mustard, and a spice-scented distinctive sauce that tastes like tangier, dulcet New York pushcart onions. Owner Lee Pantazis views the special verion as the city’s renowned hot dog claim to fame.