Forget NYC vs Chicago: Here Are 5 Hot Dog Styles You Should Know

Contrary to the outcome of more than a few street corner shoving matches, hot dogs aren’t just a “New York vs Chicago” thing. After all, we’re a snacky, restless nation―give us a basic food formula and we’ll innovate, desecrate, and otherwise alter the culinary DNA of the original. (First there was Hydrox, and then, about a minute later, there was Oreo. Seriously. Also, now they’re red, white, and blue.) 

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Hot dogs are no exception. They’re American―the whole point is we don’t have to agree on what to do with them. Polish immigrant Nathan Handwerker first started slinging tube meat on Coney Island in 1916 and we’ve been lovingly abusing them with adaptations and excessive condiments ever since. What better way to celebrate America’s upcoming 250th than by honoring our weird, creative appetites with an exploration of some of the lesser known regional hot dogs that make this nation so greasy and great. 

A Hot Dog In Any Other State…

Hawaiian Puka Dog ― Don’t just love a puka dog for the incredible view that comes with it. Love them for all that flavor―anything from smoky Polish sausage to veggie dog stuffed into the hole (or puka) of a sweet Hawaiian roll, with toppings like lilikoi (aka passion fruit) mustard, a unique garlic lemon sauce, and relish studded with anything from mango and pineapple to sweet onion, hot chilies, and fresh herbs. 

The D.C. Half Smoke ― A hallowed institution, generally partaken of at the equally hallowed Ben’s Chili Bowl, though you’ll find it all over D.C. It’s got a bit of a debated history (hey, it’s D.C.), but all you need to know is the half smoke is passionately locally adored, with good reason: its girthier than your average dog, smokier, and spicier. It’s internally bulky, with half-beef and half-pork, plus onions, chili, and cheese. Other than that, it’s all D.C. 

Cincinnati Cheese Coney ― A heap of a hot dog piled high with sharpy, tangy primary color-style flavors―raw white onion, beefy Cincinnati chili, bright yellow mustard, and an 80s-worthy mound of feathery shredded cheddar cheese. (From what it looks like, local Coney hotspot Skyline Chili makes about a million on National Chili Dog Day.)

Texas Tommy ― Don’t let the name fool you―this is a Philly staple. To go from frank to Tommy, the dog is split, stuffed with cheese, surgically wrapped in lots of bacon, toothpicked and deep-fried (or grilled) to perfection. A staple in that beautiful culinary terrain where Philadelphia, Delaware, and South Jersey play food footsie, it’s usually finished with a nice smothering of melted cheese. 

Maine Red Snapper ― Like everything New England, this one’s a very old school tradition, dating back to the mid-19th Century. Actually really, really reddish (from food coloring), it has nothing to do with fish―the “snapper” part refers to the sound you’ll hear when you bite into a well-cooked dog. Toppings aren’t as ardently debated as in other regions, though you will probably find this served in a split-top, lobster roll-style bun.