Street Food

Finland

Kuuma koira is a traditional street food originating from the city of Nokia. It consists of sausages that are placed into split sugary doughnuts. These hot dogs are typically wrapped in greasy paper and topped with homemade mustard. Kuuma koira was invented by Teodor Lepp&auml;nen in the 1960s, who used apple jelly doughnuts, but nowadays people use regular sugar-dusted doughnuts, along with pickle relish and raw onions. It's recommended to wash the hot dog down with a glass of milk. This unusual type of hot dog can be found at roadside stands and fast-food kiosks in the area.

Nokia kuuma koira

Norway

Reindeer hot dog is a Norwegian delicacy that can be found at Bergen's Trekroneren hot dog stand. The meat for the reindeer sausage comes from Northern Norway. The reindeer sausage is served in a hot dog bun and it's traditionally topped with mustard, lingonberry sauce, and crispy fried onions. This hot dog is beloved for its mild, sweet and savory, not too spicy and not too gamey flavor. The sausages are generously sized and have a casing on the outside that gives them an appealing snap when bitten into it.

Norwegian Reindeer Hot Dog

Thailand

A Phuket specialty that is thought to be of Hokkien Chinese origin, oh tao is typically made by combining boiled taro root, oysters, eggs, flour, garlic, onions, dried chilis, crispy pork rind, bean sprouts, and soy sauce. The mixture is fried until thoroughly blended, and it is typically served accompanied by extra bean sprouts, deep-fried pork rinds on top, and a sweet and spicy dipping sauce on the side. Oh tao is also a common street food item sold by numerous street food vendors who often serve it wrapped in a banana leaf. There are variations on this dish that call for using different types of seafood such as squids or prawns instead of oysters. In Thailand, people have a tradition of consuming this dish on Chinese New Year, believing that this will bring them good luck, while at funerals, the dish is thought to bring families closer together and ease their loss.

Oh tao

Guatemala

Although tamales are usually made with maize dough, the Guatemalan version called paches uses mashed potatoes, annatto powder, allspice, and lard. These tamales are typically filled with a combination of meat, tomatoes, green onion, garlic, bell peppers, and chile peppers. When the concoction is prepared, it is then wrapped in banana leaves or corn husks and steamed until it is soft and ready for consumption. In Guatemala, paches is traditionally sold by street vendors on Thursdays, while other types of tamales made with maize dough are prepared on other days of the week. It is recommended to serve paches with lots of fresh lemon wedges.

Paches

Pancho is an Uruguayan hot dog made with a sausage in a pan de Viena bun. The sausage often sticks out from the bun as it is usually longer than pan de Viena. Experts say that the pancho is all about the toppings, which vary depending on the region and vendors. Some of the favorite toppings include corn, mustard, cheese, onions, and salsa golf, which is a combination of mayonnaise and ketchup. If you're making pancho at home, it is recommended to serve it with a side of french fries.

Pancho

Czech Republic

P&aacute;rek v rohl&iacute;ku is a Czech dish that consists of small parek sausages served inside bread rolls. In many ways, this Czech classic resembles a hot dog, but the bread rolls are usually hollowed and the sausage is completely enclosed within the bun. Ketchup or mustard are the only condiments that are traditionally paired with p&aacute;rek v rohl&iacute;ku. This quick and easy snack is the most common Czech street food, sold at numerous mobile food carts, and it can even be bought at many gas stations. It is believed that the butcher V&aacute;clav Masopust invented the dish in 1972 when he saw a similar variety sold in Madrid. He originally named it picador, a name which is still used in the south of the country.

Párek v rohlíku

Perro caliente is a Colombian variety of the hot dog, characterized by its large size and unusual toppings. The sausage is steamed or boiled and usually topped with ingredients such as pineapple chunks, mayonnaise, ketchup, mustard, raspberries, bacon, and crushed potato chips. The whole thing is placed in a bread roll which is then wrapped in paper or served in a styrofoam boat. There are a number of regional variations of this popular fast food, so some cooks like to add a bit of lettuce or a quail's egg on top. Perro caliente can be found on numerous street stands in Colombia, but it is also very popular in the United States of America, especially in the Queens area of New York City.

Perro caliente colombiano

Phak bung fai daeng is a vegetable stir-fry consisting of chopped Chinese water morning glory, fried along with red bird&rsquo;s eye chilis, soybean sauce, oyster sauce, fish sauce, salted soybean paste, sugar, oil, and chicken broth or water. The chopped vegetable is fried briefly to retain its crispness and its vibrant green color, which is beautifully complemented by red chilis. This spicy, meatless dish can be eaten on its own or served alongside steamed rice or rice porridge. It is a simple dish that is sold as street food throughout Thailand.

Phak bung fai daeng

Bolivia

Plato pace&ntilde;o is a traditional dish consisting of a combination of lima beans, potatoes, corn, and fried cheese. In La Paz, it is typically consumed for lunch or dinner. Although the dish typically does not contain meat, there are many Bolivians who disregard the rules and put some meat such as grilled beef or pork on the plate. Locals also like to add the famous Bolivian hot sauce called llajua to plato pace&ntilde;o in order to add some spiciness to the meal.

Plato paceño

United States

Polish boy is the signature sandwich of Cleveland, Ohio, consisting of a kielbasa sausage, coleslaw, fries, and barbecue sauce in a bun. It is believed that Polish boy was most likely invented by a restaurant owner named Virgil Whitmore in the 1940s, who combined a smoked beef sausage with other available ingredients that he had in the restaurant. Today, there are some variations on the original, such as the addition of pulled pork to the already huge sandwich that is Polish boy.

Polish Boy

P&oslash;lse med lompe is a traditional hot dog variety. It consists of p&oslash;lse, a hot dog sausage that can be either grillp&oslash;lse (fried or grilled) or wienerp&oslash;lse (boiled in water), and lompe, a small, round flatbread made with a mix of potato and wheat flour. The toppings are usually ketchup, mustard, crispy fried onions, raw onions, shrimp salad, or potato salad. The flatbread is wrapped around the sausage and toppings, and the concoction is enjoyed as a hot dog.

Pølse med lompe

This famous snack is often referred to as the r&oslash;d p&oslash;lser, and it is the most common fast food eaten in Denmark. In fact, nothing is considered to be more Danish than eating freshly prepared p&oslash;lser followed by a refreshing bottle of beer. It consists of a traditional Danish sausage served in a bun and is held to be a sort of a gourmet hot dog. The original p&oslash;lser is distinguished by its unusual red color and is traditionally made with pure pork. The first p&oslash;lser originated around 1921. It quickly became popular, and has since become an important heritage and fast food tradition all over Denmark. It is sold on the streets at mobile food stands called p&oslash;lsevogns, where many types of hot dogs are served, but p&oslash;lser is the absolute crowd pleaser. There are more than 120 p&oslash;lsevogns in Copenhagen, and they are present all year round. P&oslash;lser is usually served with the sausage sticking out of the bun on both sides, and the traditional condiments served with the sausage are ketchup, mustard and Danish remoulade. The traditional Danish p&oslash;lser is crowned by the addition of chopped onions, a heap of fried onions, and sliced pickles on top.

Pølser

Puka dog is a traditional hot dog variety originating from Hawaii. The word puka means hole in the native Hawaiian language, referring to the way the hot dog is served &ndash; a special, lightly sweet bun has a hole that's running down its length. It's done with a heating rod that pokes the hole in the bun and toasts the inside at the same time. A hot dog (usually Polish sausage or veggie dog) is grilled, stuffed into the hole, and topped with a secret sauce, sweet mustard, and tropical fruit relish, while a sauce consisting of mayonnaise, lemon, and garlic is typically added at the end.

Puka Dog

Iceland

Icelandic hot dog or pylsur is a unique combination of a sausage made from Icelandic free-range lamb, a warm, steamed bun, and toppings such as fried and raw onions, ketchup, sweet brown mustard, and remoulade. This flavorful hot dog was created at B&aelig;jarins Beztu Pylsur (Town's Best), a small hot dog stall which has been preparing them for over 60 years. It is recommended to order one with everything (ein me&eth; &ouml;llu) for the best experience.

Pylsa

Mexico

Quesabirria is a popular Mexican street food dish, a fusion between birria (a traditional Mexican meat stew) and quesadillas. The dish originates from Tijuana and typically consists of large tortillas filled with birria-style cooked meat (usually beef) and a generous amount of melted cheese. The tortillas are cooked on the stove until the cheese melts and the outside of the tortilla becomes crispy. Quesabirria is often accompanied by a side of broth, or consom&eacute;, for dipping, adding another layer of flavor to the dish.

Quesabirria

Reindeer dog is an Alaskan hot dog variety in which the sausages are made with caribou, pork, and beef. Apart from the split and grilled hot dog, the steamed bun is topped with Coca-Cola-deglazed onions, mustard, and cream cheese, while ketchup and relish might also occasionally be added to the combination. These hot dogs are said to be so good that they are even being made and sold in other parts of the country such as Denver and Portland.

Reindeer Dog

Reuben dog is an American hot dog variety that's believed to originate from New York City. In order to prepare it, split hot dog buns are topped with a hot dog sausage (often pan-fried in butter), Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing. It's essentially the hot dog version of a classic Reuben sandwich. Corned beef can also be added to the hot dog, if desired.

Reuben Dog

Ripper is a colloquial term for a unique kind of hot dog which is lightly deep-fried in oil, and as a result, some casings are known to burst or rip, giving the dish its name. This special hot dog was invented at Rutt's Hut, a restaurant in Clifton, New Jersey, which is also famous for its homemade mustard-based relish consisting of onions, carrots, and cabbage. In addition to Rippers, there are also well-done dogs called Wellers, and very well done dogs that are deep-fried for a long time, called Cremators. Rippers are sometimes accompanied by onion rings, and were featured in the Travel Channel special called Hot Dog Heaven. A New Jersey staple since 1928, Rutt's Hut continues to attract customers from all over the world just to try this greasy, flavorful hot dog.

Ripper

Salbute is a deep-fried tortilla dish with Mayan influences, originating from the Yucat&aacute;n peninsula. These tortillas are typically topped with chicken, turkey, lime juice, tomatoes, lettuce, avocados, and red onions. They are also a staple food in Belize. Salbutes are traditionally prepared and consumed in the evening, when groups of friends and families go outside to have a bite. The tortillas are often served at panucherias &ndash; fast food joints which also sell tostadas and panuchos.

Salbute

Peru

Salchipapas is a very popular Peruvian street food staple that began as a poor man's dish. The name of the dish is derived from the names of its main ingredients &ndash; salchicha (sausage) and papas (potatoes). Sold by numerous street vendors, salchipapas is made by frying thinly sliced sausages and combining them with french fries. It is traditionally served with four dipping sauces: ketchup, aji chili sauce, mustard, and mayonnaise. The dish can be modified with additional garnishes such as fried eggs, cheese, tomatoes, or lettuce. Due to its popularity, it spread outside of the Peruvian borders and is now also often consumed in Colombia, Bolivia, and Ecuador.