Regional Mustards and Relishes

Top Dogs Hailing From New York to Los Angeles

New York Deli Dog

This New York classic is typically grilled flat on the griddle by delis and hot dog shops across the City. The Food Court version, a super natural-casing foot-long beef frank by Best’s, is topped with sauerkraut and deli mustard.

New York Street Cart Dog

The street cart-style hot dog is the venerable Hebrew National All-Beef Kosher Frank, boiled and served with onion sauce and deli mustard—or sauerkraut.

                                                                                                                                                                                                         Chicago Red Hot

In the city that loves hot dogs, the Chicago Red Hot reigns supreme. Featuring a Vienna Beef frank, it is served at the Museum on a poppy seed roll, “dragged through the garden,” as they say in the Windy City, with yellow mustard, sweet pickle relish, chopped onion, fresh tomato, pickle spear, sport peppers, and a dash of celery salt.

Dodger Dog

From Los Angeles comes the pork frankfurter by Farmer John, served on a steamed foot-long bun with mustard and relish.

Rochester White Hot

The White Hot from Rochester’s own Zweigle’s Meats, made of pork, has a widespread following in western New York. It is neither cured nor smoked. The resulting dog is off-white in color with a spicy taste and smooth texture. Split and griddled, this dog is served on a toasted bun and topped with a hot sauce (a meat chili made from a secret Rochester recipe), chopped onions, and any one of a variety of mustards.

Fenway Frank

Boiled and grilled Fenway-style, the Fenway Frank is served on a New England-style bun and covered with mustard and relish.

                                                                                                                                                                                                  Milwaukee Brat

Not a hot dog, but a bratwurst, the Milwaukee Brat represents this baseball town’s favorite sausage. Made by Usinger’s, one of the country’s best sausage makers, the pork and beef brat is grilled and dipped in “Secret Stadium Sauce” and served on a crusty roll, topped with sauerkraut and spicy brown mustard.

Cincinnati Cheese Coney

Many American towns have their “Coney Island Dogs,” even though Coney Island is part of New York City. Cincinnati was selected as the representative Coney Island Dog. It has a renowned chili topping—spiced with chili powder, paprika, nutmeg, chocolate, and cinnamon. This version is a Vienna Beef frank served with Cincinnati chili, mild cheddar cheese, diced onions, and Ohio’s own Bertman Ball Park mustard, considered by many fans to be the finest stadium mustard in America.

Texas Corn Dog

Invented for the Texas State Fair in 1942, the Corn Dog is now a popular favorite throughout the south. This all-beef frank is dipped in a corn batter and fried crisp. Served with mustard (try it with Dundee honey mustard) and coleslaw, the Texas Corn Dog is a great kids’ favorite.

The Natural

The Natural, only available at the Museum Food Court, is the Museum’s signature frank. It is made from a Usinger’s natural casing certified Angus Beef frankfurter, which also was selected for the Salt Lake 2002 Olympic Games in Salt Lake City. The Natural is steamed and served in a pretzel roll made expressly for the Museum. The roll is toasted from the inside on heated spikes and brushed with Bertman Ball Park Mustard.

From American Museum of Natural History


3 Responses to “Hot Dogs As America”

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