An icon across America, the hot dog has gone from being a humble street food to sometimes extravagant schmancy bites (like truffle dogs). It’s a staple at stadiums and backyards, and it’s still the hangover MVP. It arrived in pieces, via Germany (Frankfurter), Vienna (Wiener), and Poland, carried by people who arrived with little and used scraps, spices, and techniques to make things that lasted. This humble dog was meant to feed them and the area in which they worked.
The result of their efforts is less a tradition than a lively and evolving mashup. It can be called a patchwork of cuisines, stitched together across regions, barrows, cultures and generations, just like the culture of the country itself.
Here, we take a closer look at the history of hot dogs and 21 regional variations selected by USA TODAY Network journalists from across the country.
The story of the hot dog is the story of immigration.
The story behind the creation of hot dogs is like a collection of stamps in a passport. Polish and Viennese immigrants brought pork, beef, and veal sausages. It was Jewish immigrants who created hot dogs that contained only beef, as many of them and their customers did not eat pork.
Some, like Hebrew National, founded by Russian Jews, started hot dog brands in the early 1900s and are still in business today. Nathan’s Famous was founded by Polish Jewish immigrants. Vienna Beef was opened by a Bavarian man, Oscar Mayer, and an Austrian. The contents of each dog vary slightly based on the cultural origins of the maker and where the immigrants landed.
So, what’s your name? According to Bruce Craig, author of “Hot Dogs: A Global History,” the term was first recorded in the Knoxville Journal in 1893. The current term (sausage in bread) was recorded in an 1895 Yale University report as follows:
The real fun begins with the toppings
Germans, Italians, Greeks, Mexicans, and Bulgarians all put their own spin on toppings. Chicago Dog’s vegetables come courtesy of Greeks and Italians, with tomatoes, sport peppers, and a green relish reminiscent of Mediterranean spread or pickled giardiniera. In contrast, mustard, pickle spears, and celery salt are made courtesy of German-Jewish immigrants.
As you travel from east to west, influences change.
The New York street corner staple is cooked in “dirty water” and ready to serve and top in seconds, making it popular for its speed and simplicity.
In New Jersey, an Italian-American variation, influenced by Sicilians, fries the dog (sometimes until crispy) and layers it with stewed or fried potatoes, peppers, and onions on a crispy roll.
Heading to Detroit, the chile-soaked Connie leans firmly into its Balkan roots.
Even within the world of chili dogs, there are subtle differences. Cincinnati’s famous spicy version, with cinnamon and a whisper of sweetness, comes from its Macedonian roots.
Next is the southwest. The Sonoran may be the clearest example of how far this American staple has come. Wrapped in bacon, sandwiched between fluffy bolillos and stuffed with beans, salsa, onions, tomatoes, mustard, mayonnaise, and sometimes cheese, this dish originated on the streets of Hermosillo before being reintroduced to the United States at a baseball game. It has deep roots in the region and is an absolutely essential chapter in hot dog history.
Due to their nature, hot dogs across America are impossible to pack in boxes.
That’s the thing about hot dogs. It was always a little slippery. They resist purity, absorb influence, and invite interpretation. For all of you who claim there’s a right way to eat ketchup (Okay, Chicagoans, no more ketchup please), there’s another city that’s completely remixing ketchup.
Hawaii has one of the newest versions called the Puka Dog, which was invented by a Swiss artist on Kauai in 2000. This includes tropical fruit relish and slightly sweet bread.
Some people completely reject it as a Hawaiian creation, claiming that the only true Hawaiian “dog” is musubi (after all, it’s salty, porky, and portable).
Hot dogs are an early symbol of American entrepreneurship, cheap to produce, easy to sell, and infinitely customizable. You can make it your own by building a business or turning your grocery store links into something craving-worthy. It’s communal, personal, and democratic at the same time, and very few foods can do that.
And despite its cultural weight, it delivers on the simplest promise of contentment. There is no need for pretense or ceremony. Just something warm, salty, and comforting when you need it most.
We can dress it up, debate it, and trace its roots across continents, but ultimately, the hot dog is what it always has been. Grumpy, malleable, quietly iconic, a little bit everywhere, and neatly fitted into a totally American package.
Here are the remaining local picks:
Looking for the best restaurants? Sign up Dining with Az Central Get insider recommendations and news you need to know.
To contact a restaurant critic: BAnooshahr@azcentral.com. to follow @baharcreative on Instagram.
Jennifer Boresen is a graphic journalist at USA TODAY, specializing in explanatory graphics and illustrations in a variety of fields, including politics, science, weather, and entertainment.
Enjoy America’s iconic hot dogs
Welcome to hot dog America! We’ve compiled a list of delicious hot dogs that can be eaten all over the country.
