Ketchup, chili, bacon? Why finding the perfect American hot dog isnt as simple as you think

Few foods feel more American than the hot dog, a mainstay at ballparks, street carts and Fourth of July barbecues.But to simply call hot dogs “American” is to miss a whole lot of nuance, and potentially offend local connoisseurs across the country.How to prepare and eat a hot dog is a matter of regional pride.Which is the best? The answer is probably the one you grew up with.Here are just some of the forms a hot dog can take across the US:Throughout New York City, you can still find carts selling boiled hot dogs (Sabrett’s and Nathan’s are two of the big names).
These boiled hot dogs are affectionately known as “dirty water dogs,” though the dirty water is actually a spiced brine that keeps the wieners hot in stainless steel tanks.A classic NYC dog is usually served with sauerkraut, spicy brown mustard and Onion Sauce, which features sliced onions in a spiced, tomato-based sauce.“There’s something about a simple, extra snappy, extra salty dog nestled in a fluffy bun that brings me a ton of joy,” says Isabel Tzeng, a ceramicist in New York City and a fan of the classic New York dog.She makes an annual pilgrimage to the original Nathan’s Famous hot dog location on the Coney Island boardwalk.Nathan’s holds its well-known annual hot dog eating championship there each July 4.Over in Chicago, software engineer and city native Zach Cmiel likes his dogs with the full Chicago-style toppings: “mustard, neon relish, onion, tomato, pickle, sport pepper (a type of pickled pepper) and celery salt.”Chicago-style hot dogs are grilled over an open flame.
The steamed buns almost always have poppy seeds.No ketchup is allowed.Cmiel cites Gene and Jude’s, Guthrie’s Tavern and The Wiener’s Circle as his lifelong go-to places.
At The Wiener’s Circle, the dogs are grilled until blackened and split.While you’re ordering, you can expect to be yelled at by the staff, and you are allowed to respond in kind.The hot dogs aren’t the only things char...