South And Central American Dogs

Let's Cook

1. Step 1.

   Prepare the hot dogs according to package directions. While they cook, prepare the toppings.

2. Step 2.

   For the São Paolo Potato Dog: Fry shoestring potatoes in hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

3. Step 3.

   For the Rio de Janeiro Dog: Sauté diced onions and bell peppers in a pan with oil until softened, about 5 minutes. Add diced tomatoes and cook for 2 more minutes.

4. Step 4.

   For the Paraíba Dog: Mash cooked black beans with garlic and cumin to form a paste. Spread on the bun before adding the hot dog.

5. Step 5.

   For the Minas Gerais Dog: Top the hot dog with crumbled Minas cheese or queso fresco and drizzle with honey.

6. Step 6.

   For the Campinas Dog: Mix mayonnaise with ketchup and mustard for a pink sauce. Spread on the bun and top with corn and peas.

7. Step 7.

   For El Completo: Spread avocado mash on the bun, add the hot dog, then top with chopped tomatoes, sauerkraut, and mayonnaise.

8. Step 8.

   For the Dinámico: Top the hot dog with crushed potato chips, shredded cheese, and a drizzle of hot sauce.

9. Step 9.

   For the Chorrillana (Salchipapas Dog): Place the hot dog in the bun, top with french fries, fried onions, and a fried egg.

10. Step 10.

    For the Colombian Pineapple Dog: Top the hot dog with diced fresh pineapple, crushed potato chips, and a drizzle of ketchup and mustard.

11. Step 11.

    For the Ecuadorian Street Dog: Top the hot dog with diced tomatoes, onions, avocado, and a squeeze of lime juice.

12. Step 12.

    For the Loaded Guatemalan Meat Dog: Top the hot dog with cooked ground beef, shredded cabbage, tomato salsa, and a drizzle of crema.