From bright red sausages to bacon-wrapped franks, these regional American hot dogs are as varied as the locations they call home.
I love summer gatherings, with picnic tables full of juicy watermelon, creamy potato salad and grilled everything. No matter what else I add to my plate, I always leave room for a slightly charred hot dog. But I noticed, as I moved from the Midwest to Texas to New Jersey, each region has its own way of making a hot dog look and taste unique. And I’m here for all of it, whether it’s the smoked sausages of Washington D.C. or the bacon-wrapped dogs from L.A.
Some styles can be made with any of the best hot dog brands, while others are more about hot dog toppings, like chili, coleslaw and french fries. A few use specific sausages instead of a frank, such as a Polish sausage in Hawaii or kielbasa Cleveland. Each hot dog is influenced by the people and culture of the region, as well as local ingredients.
This guide explains what goes into each American regional hot dog, so you can cook hot dogs at home and try a cheese-stuffed Texas Tommy or bright Maine red snapper right from your backyard.
Chicago Hot Dog
Perhaps the most famous dog on this list, a Chicago-style hot dog features an all-beef frankfurter on a poppy seed bun. A Chicago dog with all seven of the classic toppings is “dragged through the garden.” It’s loaded with yellow mustard, chopped white onion, neon green sweet pickle relish, a pickle spear, fresh tomato, sport peppers and celery salt—preferably in that order to keep the bun from becoming soggy. It’s totally acceptable to customize it by leaving off a topping or two, but one condiment you won’t find? Ketchup.
New Jersey Italian Hot Dog
These hot dogs are so hearty, you won’t even need a side dish! In northern New Jersey, hot dogs have a decidedly Italian influence and feature deep-fried franks topped with fried peppers, onions and potatoes inside an Italian roll or pizza bread. If you are ever near Clifton, New Jersey, plan to stop at Rutt’s Hut for one of their famous fried hot dogs (called “Rippers” for how they rip open when fried).
Cincinnati Cheese Coney
This style takes hot dogs to a whole new level. Start by nestling a beef or pork hot dog in a bun, drizzling the dog with yellow mustard, then piling on Cincinnati chili, diced onion and shredded cheddar cheese. Don’t skimp on the toppings, either. Traditionally, these hot dogs have lots of onion and mounds of unmelted cheddar cheese.
Rhode Island Hot Wiener
In Rhode Island, you’ll find wieners—not hot dogs—made of pork, beef and veal in a natural casing. They’re also called New York System wieners in reference to the lunch counters where they were served, then brought from New York to Rhode Island by Greek immigrants.
To make this regional style, place your wiener in a bun, then top it with yellow mustard, chopped white onion, celery salt and a well-seasoned, spiced but tomato-less meat sauce for an “all the way” experience. For the full Rhode Island vibe at home, serve these wieners with coffee milk.
New York Hot Dog
These are the dogs you find at push-carts all across the city. The secret? Well, you may not be able to re-create the seasoned water the vendors cook the hot dogs in (aka dirty water), but a boiled all-beef hot dog in a soft, steamed bun with spicy brown mustard and sauerkraut will get you close. Don’t forget the saucy, sweet and tangy onions as well. They are more like a relish or sauce than sauteed onions, with a tomato-y base that satisfies a ketchup craving.
Coney Island Hot Dog
Though perhaps inspired by hot dogs served in Coney Island, New York, the Coney Island hot dog is widely believed to have originated in Detroit. Similar to a Cincinnati Cheese Coney, these hot dogs are topped with a spiced meat sauce with finely ground beef. It’s essentially chili, but it should never have beans.
A true Coney Island hot dog sticks to yellow mustard and diced white onion as toppings, while a chili dog can have any toppings you like. Every Coney dog restaurant spices the meat sauce differently, so feel free to experiment to find your favorite seasonings.
Seattle-Style Hot Dog
Craving something with a cooling, creamy bite? Try a Seattle dog. This beloved hot dog began as a late-night street food offering enjoyed after concerts. The grilled or pan-fried hot dog is tucked inside a warmed or toasted bun with a slather of cream cheese and cooked onions. For a spicy twist, many also add freshly sliced jalapenos.
Sonoran Hot Dog
Although it originated in Sonora, Mexico, the Sonoran hot dog has become a regional favorite in Tucson, Arizona, and the surrounding region. To make one, you’ll need a bolillo-style bun that’s crusty on the outside but fluffy inside. Fill it with a bacon-wrapped hot dog and plenty of pinto beans, tomatoes, onions, avocado and condiments of your choice—mayo, mustard and salsa are all popular options.
Kansas City-Style Hot Dog
For those who believe a hot dog is a sandwich, this Reuben-inspired recipe makes perfect sense. Start with a pork- or pork-and-beef grilled hot dog on a sesame seed bun, then add melty Swiss cheese, sauerkraut and brown mustard. If you’re feeling bold, you can use Thousand Island dressing too.
Although this is considered the most classic version of a Kansas City-style hot dog, you may also encounter another version that pays homage to Kansas City barbecue. Double-check the menu before you order one because it may be made with barbecue sauce, pickles and pulled pork burnt ends.
Cleveland Polish Boy
Instead of a regular frank, a Polish boy features a kielbasa sausage tucked inside a sturdy bun or hoagie roll. What makes it even more original are the toppings: french fries, coleslaw and barbecue sauce. It is messy but hits all the right creamy, sweet, tangy and salty notes.
There are a few twists on the Polish boy, including the Polish girl, which includes a pile of pulled pork along with the traditional toppings.
Washington, D.C., Half-Smoke
A half-smoke is a unique sausage found in and around Washington, D.C. The coarsely textured sausage is half pork and half beef, and it’s larger than a regular hot dog. It’s also smoked before it’s grilled and stuffed into a warm bun. Sometimes the hot dog is butterflied before being grilled, but this is not essential.
The most iconic toppings are chili sauce, onions and yellow mustard, but you can also add cheese, pickles, relish or mayo. Half-smokes are sold at food carts and restaurants around the city, but Ben’s Chili Bowl is considered the go-to destination for the real deal.
Texas Tommy
A Texas Tommy isn’t actually a Texan classic—it’s a regional hot dog from Pennsylvania that’s widely served in Philadelphia. The toppings aren’t well-defined because the way the hot dog itself is prepared is what defines a Texas Tommy.
To make one, cut a slit lengthwise down an all-beef hot dog, but don’t cut all the way through. Stuff the hot dog with cheese, wrap it in bacon, and then fry, grill or bake it until the bacon is crisp and the cheese melts. You’ll need a good melting cheese, like American, cheddar or mozzarella, to get the right texture.
Maine Red Snapper
You’ll be able to spot a Maine red snapper a mile away thanks to its bright red color. These dyed beef and pork franks have a natural casing, usually lamb, that creates a loud snap when you bite into one. They are a popular state fair food but are also a good choice for cooking at home.
You can serve them in a regular hot dog bun, but seek out a split-top bun (like the ones used in New England lobster rolls) for an authentic experience. Either way, a warmed bun is best, and it’s your choice whether you steam or toast it. The red snapper franks can be grilled, steamed or seared to warm them through, but keep an eye on them so the casing doesn’t split.
Slaw Dog
Especially popular in West Virginia and throughout the South, a slaw dog is all about the contrast between a freshly cooked hot dog, spicy chili sauce and cool, crunchy coleslaw. The meaty sauce is similar to chili, but it should never have beans. Most slaw dogs will also have yellow mustard and chopped onions, adding to the messy, delicious fun. The coleslaw topping usually has a mayonnaise base, but an oil-and-vinegar dressing also totally works.
L.A. Street Dog
Just like a Sonoran hot dog, these grilled bacon-wrapped hot dogs originated in Mexico. Now a staple in Los Angeles, they are often served from street carts outside of bars and clubs. They’re also known as danger dogs, which could refer to many of the carts not having permits or to the questionable storage of some ingredients.
The warm toasted bun and hot dog are topped generously with mayo, ketchup, mustard, grilled onions and peppers. It’s topped with a whole charred jalapeno, or you can get the pepper on the side if you don’t want to commit to the heat.
Hawaii Puka Dog
Hawaii’s puka dog is named for the specific bun used for this regional dog. Puka means “hole,” and the sweet Hawaiian-style bun has a hollowed center that’s just big enough to fit a Polish sausage and the toppings of your choice.
In the most traditional version, the sausage is nestled into the bun and topped with a lemon-garlic sauce, tropical fruit relish and passion fruit mustard. Some versions use different types of relish containing tropical ingredients like mango, pineapple or papaya. It’s considered more of a treat than an everyday food, so although locals do eat them, it has a wider appeal to tourists.
