Few foods feel more American than the hot dog, a mainstay at ballparks, street carts and Fourth of July barbecues. But to simply call hot dogs “American” is to miss a whole lot of nuance, and potentially offend local connoisseurs across the country. How to prepare and eat a hot dog is a matter of regional pride.Which is the best? The answer is probably the one you grew up with.Here are just some of the forms a hot dog can take across the U.S.:
NYC and Chicago are hot dog townsThroughout New York City, you can still find carts selling boiled hot dogs (Sabrett’s and Nathan’s are two of the big names.) These boiled hot dogs are affectionately known as “dirty water dogs,” though the dirty water is actually a spiced brine that keeps the wieners hot in stainless steel tanks.A classic NYC dog is usually served with sauerkraut, spicy brown mustard and Onion Sauce, which features sliced onions in a spiced, tomato-based sauce.“There’s something about a simple, extra snappy, extra salty dog nestled in a fluffy bun that brings me a ton of joy,” says Isabel Tzeng, a ceramicist in New York City and a fan of the classic New York dog.
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