23 Hot Dogs From Across the World You Have to Experience

The New York-style hot dog, commonly found at the ever-present street carts throughout the city, is a natural-casing, all-beef frankfurter tucked inside a steamed white bun. It’s usually topped with a blend of yellow mustard, sauerkraut, onions, and relish. In essence, the New York-style hot dog is the original benchmark for all hot dogs, with other versions evolving from it—whether for better or worse.

Chicago-style hot dogs are served on a poppy-seed bun and are filled with all-beef franks, topped with mustard, onions, relish, pickles, peppers, and a dash of celery salt. The bun is sturdy and holds up well to the generous amount of toppings. A key rule to note: adding ketchup turns a Chicago-style hot dog into a travesty. Some vendors don’t even carry ketchup, and asking for it may earn you a cold stare.

Commonly found in Southern California (mostly Los Angeles) and the American South, Slaw Dogs are sometimes referred to as Atlanta-style or Carolina-style dogs. Regional differences exist, but the defining feature is the coleslaw, which is the star topping. Often paired with chili to provide a contrast to the slaw, the type of frankfurter can vary by region. The Atlanta variation typically includes Vidalia onions.

The Kansas City-style hot dog takes the deliciousness of a classic Reuben sandwich and turns it into a hot dog, and it’s a brilliant idea. Place a beef frank on a steamed or toasted sesame seed bun, then add Swiss cheese, sauerkraut, and Thousand Island dressing for an incredible hot dog that represents the American Midwest at its finest.

The Fenway Frank, perhaps the only hot dog where baked beans are considered an acceptable topping, was first created at Fenway Park in Boston, but is now a staple in the surrounding area. The hot dog is boiled, then grilled, placed in a New England-style toasted bun, and topped with baked beans, mustard, and relish for a uniquely satisfying experience.

Hailing from the Southwestern U.S., the Sonoran Dog is a grilled frank wrapped in bacon (yes, you read that right) and topped with—wait for it—pinto beans. From there, you can load it up with grilled onions, peppers, tomatoes, relish, salsa, and a range of other condiments (including the somewhat controversial choice of mayonnaise). While this may not be for everyone, the bacon twist alone guarantees its place in hot dog history.

Hailing from Pennsylvania, the Texas Tommy is a grilled or fried frank that’s split open, filled with cheese, then wrapped in bacon and placed on a steamed bun. They may not always appear impressive, but the flavor combination is undeniably delicious. It’s a mystery why it's called a Texas Tommy given that it was invented in Pottstown, though it's likely because it had a more exotic ring to it in the 1950s.

Although often associated with New York, the Coney Dog actually originated in Michigan. This seemingly simple beef frank is topped with meat chili, raw onions, and mustard, all nestled in a steamed bun. Its genius lies in the simplicity, though be warned—it can get quite messy, so make sure you have napkins handy when you dig into a Coney Dog.

Often referred to as a Jersey-style hot dog due to its origins in New Jersey, the Italian Hot Dog is served in a pizza dough bun (or an Italian-style roll) and topped with onions, peppers, and fried potatoes. Essentially, it’s like pizza in hot dog form—a full meal that you can hold in one hand and enjoy while on the go.

The Philadelphia dog is a unique creation, featuring a beef frank paired with a fried fish cake, all served on a classic steamed bun. Typically topped with slaw or pepper hash, onions, and spicy mustard, this combination is certainly one of a kind. While it’s not easy to find these days, nothing stops you from making one of these delicious creations in your own kitchen.

A Polish Boy can be made with either kielbasa or a standard beef frank, served on a toasted bun, and piled high with french fries, hot sauce, and cole slaw. If you’re thinking, Wow, that sounds amazing, you’re absolutely right—this combo is a guaranteed winner. Some people like to add spicy mustard, but it’s hard to beat the classic version.

Simplicity is key when it comes to hot dog perfection, and a Cincinnati Coney proves that. This is a beef frank nestled inside a steamed bun and topped with Cincinnati-style chili (any other chili will turn it into a regular chili dog, so be mindful) and a generous heap of shredded cheddar cheese.

At first glance, the Half Smoke may seem like a typical chili dog, but it’s much more than that. Predominantly found around Washington, D.C., this hot dog features a sausage made of half beef and half pork, served on a steamed bun and topped with chili, mustard, and onions. The real standout, however, is the smoky flavor of the frank, which gives it a unique and memorable taste.

Seattle-style hot dogs are a bold departure from tradition, combining the usual beef frank and steamed bun with the unusual additions of cream cheese, sautéed onions, hot sauce, and jalapeño peppers. Some even swap in sriracha or barbecue sauce. While this might seem unconventional, it’s gained a devoted following in the region for good reason.

Anyone who’s visited Alaska knows that the people there have a unique way of doing things, and this definitely applies to their hot dog creations. Alaskan-style hot dogs are typically made from reindeer or, more often, caribou meat instead of the usual beef or pork. The most notable twist, however, is the topping: onions sautéed in Coca-Cola. Yes, you read that correctly.

Although its name hails from New York, the New York System is most commonly found in Rhode Island and its neighboring areas. In fact, locals will strongly insist you never refer to it as a “hot dog,” preferring the term weiner for reasons that are difficult to grasp. This dish consists of a small beef and veal sausage nestled in a steamed bun, topped with yellow mustard, celery salt, and a savory beef sauce. Similar to sliders, these are typically eaten in groups, consumed with a side of existential reflection.

Not satisfied with merely reinventing pizza, Hawaii has also crafted a unique hot dog: the Puka Dog. Start with a sweet roll, hollow it out with a hot rod while simultaneously toasting the interior, then insert your hot dog. After grilling, top it off with a special “secret sauce,” mustard, and yes...fruit relish. Surprisingly, it sounds delicious, so perhaps our Hawaiian friends are onto something.

These hot dogs are absolute behemoths—easily twice the size of what you might expect. The franks are boiled and served on simple bread rolls, then loaded with just about everything imaginable: sauerkraut, avocado, salsa, mustard, green sauce—the list goes on. In Chile, hot dog rules appear to be a bit more flexible. It’s not unusual to find yourself unable to finish one of these massive creations on your own, so keep that in mind when you order.

This is Sweden’s unique twist on the hot dog. Start with a frank, boil or grill it to your liking, then nestle it in a classic bun. From there, add a generous scoop of mashed potatoes on top. You’re free to top it off with your choice of condiments (Swedes are okay with ketchup), and don’t forget the pickles and onions. Sure, your breath may not thank you afterward, but this hot dog is hearty and filling—which is fitting because ‘Halv’ means ‘half.’ If you’re really hungry, try the ‘Hel’ (whole), but be warned, it’s a lot to handle.

Known locally as a cachorro quente, these sausages are served in a soft bread roll and topped with a rich tomato sauce, ground beef, peppers, onions, and melted cheese. What truly makes them stand out are the traditional sides that accompany them, such as mashed potatoes, corn, peas, or even pico de gallo. In both Brazil and Portugal, you’ll find these dogs adorned with almost any topping or side dish you can imagine.

Colombia offers a unique version of the hot dog with its perro caliente, a large boiled sausage (sometimes steamed) placed inside a bread roll. It’s then topped with crushed potato chips, various condiments (including both ketchup and mayonnaise, so proceed with caution), bacon, and even some fruits. These hot dogs are often wrapped in paper, and be prepared—you're going to need a lot of napkins.

The rødpølser, or red hot dog, is unmistakably bright red, long, and slender. Smoked using beechwood, it imparts a distinct nutty flavor, and instead of boiling in classic New York-style water, it's simmered in a flavorful broth. These dogs are typically topped with both familiar (pickles, fried onions) and distinctly Danish ingredients, such as remoulade sauce. If you ever find yourself in Copenhagen, don’t miss out on this treat.

Connecticut has a surprising passion for hot dogs. While some local eateries will gladly deep fry one for you, this region is particularly famous for its signature buttered, grilled split-top buns. If you thought butter couldn’t improve hot dogs, think again—because it certainly does. Typical toppings include mustard, relish, sauerkraut, and chunks of crispy bacon, making it a bold, indulgent treat.