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

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.

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

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

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'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.

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

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