Regional Hotdog Topping All the Rage: The Top Hot Dog Toppings Across the Country

July is National Hot Dog Month, so it’s no surprise that Nathan’s Annual eat-off is held every year on July 4. Reigning champ Joey Chestnut held on to his title again this year—he scarfed 61 hotdogs to secure his spot—and he told Parade that he’s even looking into incorporating his love of the dogs into a future restaurateur career. The 30-year-old competitive eater says he’ll serve “hot dogs and beers…except they’ll taste a lot better and have lots of gourmet toppings!”

Toppings? Now he’s talking!

Hotdogs toppings consist of much more than ketchup and mustard. In fact, regionally, hot dogs are topped in very specific ways. Just in time for July 4^th, here’s a sampling of the top dog toppings from across the U.S.

Chicago-style  hotdog

Hold the ketchup! Hotdog lovers in the Windy City like to load on fresh tomato, pickle spears, hot peppers, sweet onion, and neon green relish on their steamed or boiled hotdog, which is cradled in a poppy seed bun. The complete concoction is sometimes called "dragged through the garden" because of the array of veggie toppings.

Detroit Coneys

A hot dog topped with chili sauce, diced raw onion, and mustard is a Coney, the Midwest’s signature dog. A loaded version features shredded cheddar. According to NPR, Greek brothers William and Constantine Keros made Detroit’s version of the chili-topped hot dog famous nine decades ago when they opened their iconic hot dog joint American Coney Island in the heart of the city.

The Sonoran

In Arizona, the Mexican-inspired Sonoran dog is wrapped in bacon then topped with pinto beans, grilled onions, tomatoes, jalapenos, and sour cream. Other toppings can include jalapeño sauce, mayo and mustard, while a grilled yellow chili serves as a garnish. Sunset calls the “Mexican Hot Dog” a Southwest cult classic, tracing its ancestry to northern Mexico.

Kansas City ballpark franks

Kansas City's Kauffman Stadium features a fan favorite, which takes a cue from a classic Reuben sandwich: Beef hot dogs are topped with melted Swiss cheese, caraway, sauerkraut, and Thousand Island dressing. But the Royals’ blog also lists what is known as “the king of all hot dogs,” a Farmland dog smothered with smoked pulled pork, homemade cole slaw, pickles and barbecue sauce.

Georgia Scramble Dog

In Columbus, Georgia, Dinglewood Pharmacy’s famous scramble dog is legendary.  A chopped-up frank is covered with chili and topped with pickles, onions, and oyster crackers. The scramble dog originated in 1908, according to CBS News, but it’s not the only Southern staple. Slaw dogs – hot dogs drowning in a signature coleslaw-- are rampant down South.

Seattle Cream Cheese Dog

This relatively new hot dog style popped up in Seattle, and it’s now a staple at carts and trucks in the coastal seaport city, according to Serious Eats.  The Seattle Style hot dog is a grilled wiener or Polish sausage that’s jammed into a toasted bun that’s spread with a thick layer of cream cheese.

New York pushcart dog

The key to a hot dog sold from a sidewalk cart in New York is definitely the sauce. For decades, New Yorkers have topped their dogs with a tangy red onion sauce created by food chemist Alan S. Geisler. The trademark tomato-based sauce is usually served on Sabrett brand hot dogs sold by NYC vendors and is still marketed nationwide as "Sabrett's Prepared Onions."

Puka Dog

In Hawaii, foodies enjoy Puka Dogs, which feature a Polish sausage or veggie dog atop Hawaiian sweet bread. Toppings include garlic lemon sauce and Hawaiian fruit relish made with mango, pineapple, papaya, coconut, banana, or star fruit.