by Jelisa Castrodale for USA TODAY 10Best

Tap anywhere to start

7 regional hot dog styles you need to try

Not all hot dogs are created equal. Add some variety to your summer cookout by trying some of these popular regional varieties.

Chicago Dog

The components of a true Chicago dog are a Vienna Beef frank, steamed poppy-seed bun, tomato wedges, pickle spear, crunchy sport peppers, relish, mustard, chopped onions and celery salt.

Sonoran Dog

These Arizonan dogs are swaddled in bacon and simmered in bacon fat before being topped with pinto beans, tomatoes, onions, jalapeños, mustard and mayo.

Photo courtesy of Larissa Milne

Detroit Dog

Each Detroit Coney consists of a hot dog buried beneath savory meat-only chili (some locations use beef hearts), chopped onions and mustard.

DC Half Smoke

The Half-Smoke – the half-pork, half-beef sausage revered as DC’s signature dish – is taken directly off the grill, placed in a bun and topped with chili, onions and cheese.

Buffalo Dog

Buffalo's hot dogs aren’t necessarily defined by a specific set of toppings or condiments, but these pork-and-beef combination dogs often come from Sahlen’s Packing Co.

West Virginia Dog

In West Virginia, hot dogs are topped with mustard, chili made from finely ground meat, sweet and creamy coleslaw and chopped onions.

Seattle Dog

In Seattle’s Pioneer Square, street vendors began topping hot dogs with cream cheese and onions in the late 1990s.

Read more on USA TODAY 10Best

Read the article
Read the article