Street Food

United States

Bagel dog is a variety of a hot dog consisting of a regular or small-sized hot dog sausage wrapped in bagel dough. Visually, it is quite similar to pigs in a blanket. This street food staple is especially popular in New York City, Cincinnati, and Chicago. Bagel dogs are commonly topped with poppy seeds before baking in order to enrich the dish with new flavors and textures, but other ingredients such as cheese, onions, and garlic can also be added to these tasty hot dogs. It is believed that the dish was invented in 1980 by Milan R. Burger in North Carolina.

Bagel Dog

This hot dog variety consists of a kosher beef sausage that is fried with bologna slices until golden brown and slightly crispy. The sausage is then wrapped in bologna and placed in a split bread bun with a dill pickle spear. The whole dish is additionally topped with a generous squirt of yellow mustard. Although the history of Baltimore-style hot dog is quite murky, some believe that it was invented during the Great Depression, when people added bologna slices to the hot dog in order to make it a fuller, heartier meal.

Baltimore-Style Hot Dog

Indonesia

Buntil is a traditional dish hailing from Java, consisting of grated coconut, red peppers, chili, onions, garlic, anchovies, salt, and sugar wrapped in taro, cassava, or papaya leaves. The combination is boiled in coconut milk and spices such as garlic, turmeric, lemongrass, and lemon leaves. Buntil is often prepared at home, but it can also be found in local restaurants or street side stalls called warungs. The dish is especially popular during Ramadhan.

Buntil

Cachorro quente is the Brazilian version of a hot dog consisting of a bread roll filled with sausage links, ground beef in a chunky tomato sauce with green peppers and onions, and melted cheese. The dish is traditionally served with a wide variety of accompaniments such as mashed potatoes, corn, grated carrots, fries, peas, or pico de gallo, depending on the customers' preference. The toppings are virtually endless, and each region in Brazil has its own preference.

Cachorro quente

Originating from San Diego, California, this American-Mexican fusion dish consists of shoestring fries topped with carne asada, cheese (often Cotija cheese), guacamole, and sour cream. The sour cream and guacamole should be on separate sides of the container so that they don't mix. Hot sauce is sometimes served on the side, depending on personal preferences. Carne asada fries are usually consumed after a few beers or late at night, and just by looking at the messy, caloric, and comforting combination of potatoes, cheese, meat, and dips, the connection between the two is pretty clear.

Carne Asada Fries

Carolina-style hot dogs consist of hot dog sausages in a split bread roll. They are characterized by an established set of condiments including slaw, onions, and chili. The hot dogs are sometimes topped with mustard which either acts as a substitute for slaw or can be added as a fourth condiment. These hot dogs are quite popular due to the sweetness and crunch of slaw that is in contrast with a slight spiciness coming from mustard and chili. Nowadays, the term Carolina-style refers not only to hot dog condiments, but hamburger toppings as well.

Carolina-Style Hot Dog

Cheese Coneys are a staple of Cincinnati, consisting of a steamed bun that is split and filled with a beef or pork sausage in natural casing, freshly chopped onions, Cincinnati chili, and heaps of grated cheese (usually Cheddar). Mustard is a typical condiment, although some like a few drops of hot sauce on their Coney. These hot dogs are not served at hot dog stands, but usually at Cincinnati chili parlors, well-known for their chili that is spiked with chocolate and cinnamon.

Cheese Coney Hot Dog

Cheese dogs are one of the numerous hot dog varieties found in the United States. The group includes cheese-infused varieties of the classic wiener hot dogs. The cheese can be incorporated in the sausage, spread on a bun, or additionally placed on top of the hot dog. Although soft buns are the most common casing for the warm wiener and cheese combination, baguette bread, toasts, or plain white bread might also appear in some local types. Among the numerous available varieties of cheese dogs, the most famous is a simple hot dog served with heaps of cheddar cheese which partially melts on the sizzling hot sausage. It is an all-time American favorite, eaten across the country. Cheddar cheese is occasionally replaced with Swiss cheese and other semi-hard cheese varieties. In Seattle, a very common type is a cream cheese dog, characterized by the soft cream cheese which is spread inside the bun. Chicago prides in their Francheezies, a highly caloric invention in which the wiener is stuffed with cheese and wrapped in bacon. Texas Tommy, invented in Pennsylvania, Reuben, topped with corned beef and sauerkraut, and macaroni and cheese dogs are only a few of the most famous varieties belonging to this vast and versatile group. Like other hot dog types, cheese dogs are also eaten as fast food. They are usually prepared by street vendors or served in laid-back eateries found across the country. They are also often associated with holidays, and are an irreplaceable accompaniment at numerous sporting events.

Cheese Dog

The Chicago-style hot dog is an all-beef frankfurter in a steamed poppy-seed bun under a fixed set of seven toppings: yellow mustard, bright green sweet pickle relish, chopped white onion, two tomato wedges, a dill pickle spear, two or three sport peppers and a shake of celery salt. The order and the list are not negotiable in Chicago, where the dog is said to be "dragged through the garden", and ketchup is left off by rule; most stands will not put it on an adult's order. The form settled during the Depression, when Vienna Beef, the city's dominant sausage maker since the 1893 World's Fair, supplied carts that sold a loaded dog for a nickel, and the toppings were a way of making a cheap sausage into a meal. It is sold from stands with names like Superdawg, Gene & Jude's and The Wieners Circle, often alongside a Polish sausage and fresh-cut fries, and it is eaten standing up.

The sausage is a natural-casing all-beef frank, usually Vienna Beef or a competitor like Red Hot Chicago, seasoned with garlic and paprika, and it is simmered in hot water or steamed, never grilled or fried, for the classic version; a char dog, grilled until the casing splits, is a recognised variant and ordered by name. The bun is a soft S. Rosen's poppy-seed roll steamed until warm and pliable. Assembly follows a fixed order so the wet ingredients do not soak the bread: the dog goes in, mustard is striped along it, relish spooned over, onion scattered, then the tomato wedges are tucked along one side between sausage and bun, the pickle spear along the other, the sport peppers laid on top and the celery salt shaken over everything. The relish is dyed a specific blue-green and is sweet; the sport peppers are small, pickled and hot.

Judge it on the snap first: biting through the natural casing should give a clear pop and release juice, and the sausage should taste of beef, garlic and smoke. The bun should be warm, soft and intact, holding everything without tearing or going soggy, and all seven toppings should be present and in roughly the standard quantity, so that one bite carries the sweetness of the relish, the heat of the pepper, the crunch of onion and pickle and the cold of the tomato against the hot sausage. Mark down a skinless frank with no snap, a grilled dog sold as the classic, a cold or untoasted bun, a bun that has split under the load, missing toppings or substitutions, especially sweet relish of the ordinary brown kind, ketchup anywhere on the plate unless asked for, and a dog built out of order so the bottom of the bun is wet. The fries are judged separately and should be fresh-cut and salted; a Chicago dog that arrives wrapped in paper with the fries on top is the correct presentation, not a shortcut.

Chicago-Style Hot Dog

Chili dog is an American creation consisting of a sausage in a standard bun, topped with chili sauce and other ingredients depending on personal preferences, such as onions or cheese. The dish is often sold at numerous street stands, local eateries, and sports stadiums. No one can really agree about the origins or the inventor of the chili dog: some claim it was invented in Texas, the chili capital, while others believe that the first chili dog was created at Art's Famous Chili Dog Stand in southern Los Angeles. Of course, there are other theories, so some like to say it must have been invented in New York at a baseball game. Chili sauce, the key component of the dish, is also a source of great debate: should it have beans or not, and is it the only allowed topping? Regardless of its origins, chili dog remains a staple of quintessentially American street food.

Chili Dog

This West Javanese specialty consists of chewy balls prepared with a base of tapioca flour and various additions that may include dried shrimp, garlic, scallions, or chives. Whether boiled or fried, cilok balls are typically accompanied by a sweet peanut sauce or spicy sauces based on ketchup and kecap manis. Cilok is sold by street vendors and it is usually served on sticks or skewers.

Cilok

Believed to have been invented by the Sundanese ethnic group, cireng fritters are a common street food item that is prepared with tapioca flour or sago starch. Apart from the main ingredients, the fritters consist of various additions that typically include garlic, scallions, and different seasonings, while modern-day varieties also incorporate meat or sausages. Cireng fritters are characterized by their round shape, pale color, and a crispy exterior, while the center remains soft and chewy. They are usually sold at numerous street stands and are best enjoyed freshly prepared, accompanied by soy sauce or chili-based sauces.

Cireng

One of the most popular street food items in Chile is the delicious completo &ndash; which is the Chilean version of the famous American hot dog. Made with boiled wiener sausages served inside plain bread rolls, the whole dish is finished with generous amounts of various savory condiments such as sauerkraut, mashed avocado, chopped tomatoes, mayonnaise, mustard, and many other luscious combinations. Depending on the toppings, they appear under various names such as original or Italiana, and can be found in the local laid-back eateries and fast food chains everywhere in the country.

Completo

Contrary to popular belief, Coney dog, also called the Coney Island hot dog didn't start on Coney Island, New York. It was invented in Michigan, and three businesses claim to be its original birthplace - American Coney Island in Detroit, Lafayette Coney Island in Detroit and Todoroff's Original Coney Island in Jackson. A popular theory suggests that it was created by the Greeks and Macedonians who had immigrated to Detroit and passed through Coney Island on their way. The popular dish is consumed since 1917, a beef hot dog that is topped with a beanless, all-meat chili, yellow mustard and diced white onions, served in a warm, steamed bun. Coney dog is so popular that it is served at weddings, parties, and even at funerals. Of course, as with all popular dishes, there are numerous regional and local variations found throughout Indiana, Detroit, Flint, Jackson, North Dakota, Ohio, Oklahoma, and Texas.

Coney Dog

Mexico

Danger dog consists of a bacon-wrapped sausage that is grilled until crispy, then stuffed into a bolillo roll and topped with a variety of ingredients such as beans, tomatoes, onions, jalape&ntilde;o salsa, mayonnaise, and mustard. This unique variety of hot dog originated in Hermosillo in the 1980s, and were sold from the street carts by the vendors called dogueros. This behemoth of a hot dog is traditionally served with a roasted chile g&uuml;ero on the side. Today, apart from Mexico, danger dog is also extremely popular in the United States, especially in Tucson and Phoenix, Arizona.

Danger Dog

Taiwan

Ding bian cuo is a Taiwanese specialty from Keelung City. It consists of thin pieces of rice flour batter cooked in a soup containing meat and seafood. What&rsquo;s unique about this dish is that the rice flour mixture is first carefully spread on the sides of a hot wok containing the soup, and allowed to steam there for a few minutes. The cooked mixture is then either scraped off directly into the broth or cut into thin pieces and added to it. Other typical ingredients include bamboo shoots, shrimps, pork, daylilies, cabbage, mushrooms, and dried squids. A gourmet delicacy packed with flavors, ding bian cuo is a common street food item that can be tasted at Keelung night markets.

Ding bian cuo

Dixie dog is a traditional hot dog variety that's believed to have origins in Huntington, West Virginia. It consists of a split hot dog roll and a blubbery hot dog sausage that's topped with chili sauce and creamy coleslaw. In West Virginia, Dixie dogs are not called Dixie dogs but simply slaw dogs or hot dogs. This hot dog variety was created at Stewart's root beer stand, dating back to 1932.

Dixie Dog

Although Dodger dogs are produced for the masses, it is also a tradition, a staple, and a part of Dodgers baseball culture. This hot dog variety was invented in the 1960s, and its producer, Farmer John, sells more than 3 million of Dodger dogs every year, most of them at Dodger Stadium in Los Angeles. It consists of a steamed white bun (produced by Hostess), a long, grilled pork wiener, and a selection of condiments according to personal preferences, such as mustard or crispy onions.

Dodger Dog

Australia

Created in Australia by a Scottish businessman named Crag Carrick, donug is a big chicken nugget shaped into a circle, so that it looks similar to a doughnut. It is covered in cornflakes and panko crumbs, then deep-fried. Donugs come with three optional sauces &ndash; hot chili sauce, cheesy Dijon bechamel, or golden Japanese curry enriched with mozzarella. Carrick wants to make this unusual food hybrid available worldwide, and judging by recent viral posts on social media, he seems quite likely to succeed.

Donug

Cameroon

Although it takes a lot of time to prepare this Cameroonian delicacy, it is a staple of street food items in the country, especially the southwestern region. The savory pudding is made with koki beans (black-eyed peas) which are soaked, peeled, ground, then wrapped in banana leaves and steamed. The meal is often enriched with the addition of hot peppers and onions. Although ekokis are regularly sold at street stands, they are also popular in restaurants and bars. It is recommended to pair ekoki with boiled plantains.