Chicago Vs Dominican Hot Dogs: How Do These Regional Dishes Compare?

When it comes to street foods, few capture the heart and soul of a city quite like the humble hot dog. From ballparks and barbecues to butcher shops and bodegas, this simple fare has evolved into countless regional variations, each reflecting the diverse tastes and traditions of its place of origin. For instance, the Chicago-style hot dog and the Dominican hot dog share the basic concept of a frankfurter nestled in a split bun, but their resemblances pretty much end there.

The Chicago-style hot dog, born in the bustling streets of the Windy City (by way of German immigrants), is a testament to the melting pot of American cuisine. Meanwhile, the Dominican hot dog, hailing from the Dominican Republic, a Caribbean island nation, tells a story of tropical flair and bold flavors. From the Chicago dog's precise arrangement of toppings to the unexpected additions that define the Dominican version, these handhelds demonstrate how an innovative recipe can become a menu mainstay.

The Chicago-style hot dog, often referred to as being "dragged through the garden" due to its abundant garnishes, is a gastronomic marvel. Its history dates back to the Great Depression, when street vendors sought to offer a filling meal at an affordable price. At the heart of the Chicago dog is an all-beef frankfurter — typically steamed, boiled, or charred to preserve its juicy texture — cradled in a poppy seed bun. However, it's the toppings that make this hot dog shine: a squirt of yellow mustard, neon green sweet pickle relish (which gets its hue from blue food coloring), chopped onions, tomato wedges, a kosher dill pickle spear, sport peppers, and a dash of celery salt.

Each component of a Chicago dog plays a vital role. The mustard brings a tangy note; the relish adds sweetness; the onions impart a sharp bite; the tomatoes contribute freshness; the pickle delivers crunch and sourness; the sport peppers offer heat; and the celery salt ties everything together with an earthy, aromatic finish. Yet, one element you likely won't see on this iconic sausage (especially if you're in Chi-Town) is ketchup. To many Chicagoland residents, putting ketchup on a hot dog is a crime because the sugar-laden condiment can overpower the meat and other embellishments.

The Dominican hot dog is a vibrant creation that embodies the Caribbean island's love for generous portions. Many street vendors in the Dominican Republic sell hot dogs alongside snacks such as chimis (similar to burgers) and empanadas. While its origins lack the documentation of its famous Chicago counterpart, the Dominican hot dog has garnered its own level of popularity among connoisseurs. Though the frankfurter base generally remains the same, the Dominican treat takes a unique approach to toppings.

Toppings of Dominican dogs can vary slightly, but the most common additions include shredded cabbage or lettuce, mayonnaise, ketchup, mustard, cheese, bacon, chopped onions, and crushed potato chips. You can also add some "salsa rosada," a pink sauce made from a blend of ketchup and mayonnaise. The result is a delightfully complex and savory hot dog bursting with a medley of flavors and textures.