1. Mac and Cheese in Chicago
Some Chicago spots pile mac and cheese on hot dogs, turning a simple snack into a caloric spectacle. Locals love the gooey, cheesy layer that adds both comfort and decadence. People from New York or Boston might balk at the idea, imagining an unholy carb-on-carb creation. But for those in Chicago, it’s a playground of flavors and textures.
The noodles nestle snugly under a drizzle of mustard or ketchup. It’s messy, yes, but utterly satisfying. Critics may consider it overkill, but it’s a beloved treat at ballparks and diners. Removing the mac and cheese seems almost criminal to a Chicagoan.
2. Sauerkraut in New York
In New York, topping a hot dog with sauerkraut is basically tradition, especially at those classic street carts. Locals love the tangy crunch because it cuts through the richness of the hot dog and adds a hint of acidity. Tourists from other regions often raise eyebrows, thinking cabbage belongs in a side dish, not piled on meat. Still, New Yorkers swear it’s the perfect contrast to mustard and a soft, warm bun.
For outsiders, sauerkraut can seem like a strange, almost sour invasion of a simple meat-and-bread combo. They often imagine it spilling out messily with every bite. But New Yorkers argue that it’s part of the authentic street dog experience. Without it, a hot dog just feels… incomplete.
3. Chili in Cincinnati
Cincinnati is famous for its chili dogs, topped with a unique style of chili that’s more about spices than meat chunks. Locals will drown a dog in Cincinnati chili and add onions, cheese, or even a few beans. Visitors from places like Chicago might squirm at the idea, thinking chili is strictly for bowls of spaghetti. To Cincinnatian purists, though, it’s comfort food heaven.
The city’s chili is often cinnamon-tinged, which can seem strange to outsiders. It clings to the dog like a cozy, messy blanket. Some argue it’s a texture nightmare, but locals consider it the only way to honor their regional heritage. Without it, the hot dog feels lonely and dry.
4. Cream Cheese in Seattle
Seattle has a quirky twist on hot dogs, famously slathered with cream cheese before hitting the grill. The combination of a smoky sausage and creamy topping is beloved at late-night stands near music venues. Outsiders, especially from the South, sometimes shudder, imagining a dessert gone wrong. But for Seattleites, it’s the perfect balance of richness and savoriness.
The tradition reportedly started with food trucks catering to club-goers, and it stuck. Some people even add caramelized onions or jalapeños on top. The creaminess offsets the char of the hot dog, making every bite indulgent. To skeptics, it seems sacrilegious, but locals insist it’s iconic.
5. Pineapple in Hawaii
Hawaiian hot dogs often include pineapple, either grilled or as a tangy relish. The sweetness contrasts the savory meat, and locals love it with a touch of teriyaki sauce. Many mainlanders find fruit on a hot dog offensive, thinking tropical flavors belong on pizza, not buns. Yet in Hawaii, this combination is just part of the culinary landscape.
The pineapple adds moisture and a burst of flavor that cuts the heaviness of the sausage. Tourists sometimes assume it’s a gimmick, but for residents, it’s nostalgia on a bun. The tropical flair feels festive and playful. Without it, a Hawaiian hot dog wouldn’t be Hawaiian at all.
6. Coleslaw in North Carolina
In parts of North Carolina, coleslaw atop a hot dog is practically a staple. The creamy crunch mixes perfectly with mustard or chili, offering a cooling contrast. Northerners or Californians might wrinkle their noses, imagining a soggy mess on their perfectly toasted buns. But locals argue that the slaw adds texture and flavor that can’t be beat.
The coleslaw usually isn’t just plain cabbage—it’s seasoned with a vinegar-based dressing for tang. It clings to the dog with a satisfying creaminess. Critics may worry it drips everywhere, but aficionados see it as essential. Skipping it feels like missing half the experience.
7. Kimchi in Los Angeles
Los Angeles is no stranger to fusion cuisine, and kimchi-topped hot dogs are a perfect example. The spicy, fermented cabbage adds a punchy kick that locals love. Midwesterners may blanch at the tang and heat, thinking a hot dog should stay simple. But Angelenos embrace bold flavors and cultural mashups.
The kimchi can be chopped finely or added as a heaping topping. It introduces a probiotic tang that contrasts nicely with a smoky sausage. To some, it seems exotic and overly complicated, but locals call it adventurous and fresh. Without it, the LA hot dog might feel too tame.
8. Pickled Eggs in Pennsylvania
In parts of Pennsylvania, hot dogs sometimes get an unusual topping: pickled eggs. The firm, tangy egg slices add a crunch and acidity that locals adore. People from other states often find it baffling, thinking eggs are breakfast-only fare. Yet Pennsylvanians swear it’s a unique and satisfying flavor addition.
The pickled eggs soak up some of the hot dog’s juices, enhancing the overall taste. The tang cuts through fat in a surprisingly complementary way. To outsiders, it seems eccentric or even off-putting. For locals, it’s a quirky regional tradition worth defending.
9. Peanut Butter in Minneapolis
In Minneapolis, peanut butter on a hot dog might sound like a dare, but some swear by it. The creamy, salty spread pairs with bacon or onions to create a sweet-savory mashup. Visitors from other parts of the country often recoil, imagining dessert gone rogue. But for adventurous Minnesotans, it’s a nostalgic throwback to childhood snack experiments.
The peanut butter melts slightly from the hot dog’s heat, creating a gooey, sticky coating. Some add hot sauce or jalapeños for a sweet-heat combo. It’s undeniably messy, but that’s part of the charm. To those in the know, it’s genius rather than sacrilege.
10. Reuben-style Sauces in New Jersey
In New Jersey, a few daring vendors dress hot dogs with Reuben-inspired toppings: Thousand Island dressing, corned beef, and sauerkraut. The flavor mashup is bold and sometimes shocking to visitors from the South. Many believe hot dogs are sacred and shouldn’t mix with deli sandwiches. Yet locals consider it a brilliant, indulgent hybrid.
The tangy dressing pairs with the salty meat and crunchy sauerkraut for layers of flavor. It’s messy, decadent, and completely satisfying. Outsiders may see it as overcomplicating a simple street food staple. To New Jerseyites, it’s creative and delicious innovation.
11. Fritos in Texas
In Texas, some hot dog enthusiasts throw Fritos on top for an extra crunch. The corn chips complement chili or cheese-topped dogs beautifully. People from other regions often see it as a snack gone wild, imagining soggy chip fallout. But Texans insist it’s all about texture and regional flair.
Fritos add a salty, crispy layer that contrasts the soft bun and juicy sausage. It’s not just garnish—it’s part of the flavor architecture. Critics may roll their eyes at the carb-on-carb indulgence. In Texas, it’s a badge of culinary creativity.
12. Jalapeño Relish in Arizona
Arizona loves a spicy kick, and jalapeño relish on hot dogs is commonplace. The sweet-spicy condiment pairs perfectly with mustard or cheese. Northerners may shy away, imagining the heat overwhelming a simple snack. But for desert dwellers, it’s just right—bold, zesty, and full of character.
The relish adds crunch and brightness along with heat. It’s messy, sticky, and utterly addictive. Some outsiders think it masks the hot dog itself. Locals see it as the finishing touch that makes every bite memorable.
13. Peanut Sauce in Florida
In parts of Florida, especially near coastal Asian communities, peanut sauce sometimes tops a hot dog. The sweet, nutty layer mixes surprisingly well with grilled sausage and coleslaw. Visitors from traditionalist hot dog regions often react with shock. But Floridians love the bold, tropical-inspired flavor fusion.
The sauce is thick, rich, and slightly sweet, creating a luxurious mouthfeel. Some locals add shredded carrots or cilantro for an extra layer. Critics may think it’s over the top. For residents, it’s a playful, adventurous bite.
14. Macadamia Nuts in Hawaii
Beyond pineapple, Hawaiian hot dogs sometimes get crushed macadamia nuts sprinkled on top. Locals love the buttery crunch and tropical flair it adds. Mainlanders may think nuts belong in desserts, not on meat. Yet in Hawaii, texture and flavor contrast is king.
The nuts add a satisfying crunch to the juicy sausage and soft bun. They mix surprisingly well with sweet or tangy sauces. Some people consider it over-complication. For islanders, it’s a signature twist.
15. Spaghetti in Chicago
Yes, Chicago has spaghetti hot dogs too—thin pasta noodles ladled on with sauce. It’s a messy, carb-on-carb extravaganza that makes Midwestern hearts swell. People elsewhere think pasta belongs on a plate, not a bun. But in Chicago, this combination is nostalgic comfort food.
The sauce soaks into the bun slightly, adding flavor with every bite. Some add grated Parmesan or even hot peppers. It’s undeniably messy but beloved locally. To skeptics, it’s culinary chaos; to Chicagoans, it’s tradition.
16. Pickled Beets in Maine
In Maine, some hot dogs are topped with pickled beets, especially at summer fairs. The sweet-tart flavor contrasts perfectly with mustard and a plump sausage. Outsiders often imagine beet juice dripping everywhere. But locals insist it’s a perfectly balanced regional specialty.
The vibrant red slices bring both color and tang to the hot dog. It’s a little sweet, a little sour, and completely addictive. Critics may think it’s odd or overly specific. For Mainers, it’s a summer must-have.
This post 16 Things People Still Put on Hot Dogs That Some Think Should Never Touch a Bun was first published on American Charm.
