South AND Central American DOGS
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A collection of hot dog recipes inspired by South and Central American street food, featuring diverse toppings from various regions. Each variation offers a unique flavor profile, from São Paulo's potato-topped dog to Colombia's pineapple version.
Ingredients
- Haute Dogs
- South and Central American Dogs
- São Paolo Potato Dog
- Rio de Janeiro Dog
- Paraíba Dog
- Minas Gerais Dog
- The Campinas Dog
- El Completo
- Dinámico
- Chorrillana (aka Salchipapas Dog)
- Colombian Pineapple Dog
- Ecuadorian Street Dog
- South American Style
- Loaded Guatemalan Meat Dog
Nutrition (per serving, estimated)
Estimated based off 1 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 46.2 mg
- Iron: 1.97 mg
- Magnesium: 25.2 mg
- Phosphorus: 482 mg
- Potassium: 137 mg
- Zinc: 1.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Haute Dogs
- South and Central American Dogs
- São Paolo Potato Dog
- Rio de Janeiro Dog
- Paraíba Dog
- Minas Gerais Dog
- The Campinas Dog
- El Completo
- Dinámico
- Chorrillana (aka Salchipapas Dog)
- Colombian Pineapple Dog
- Ecuadorian Street Dog
- South American Style
- Loaded Guatemalan Meat Dog
Let's Cook
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Step 1.
Prepare the hot dogs according to package directions. While they cook, prepare the toppings.
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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.
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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.
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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.
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Step 5.
For the Minas Gerais Dog: Top the hot dog with crumbled Minas cheese or queso fresco and drizzle with honey.
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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.
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Step 7.
For El Completo: Spread avocado mash on the bun, add the hot dog, then top with chopped tomatoes, sauerkraut, and mayonnaise.
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Step 8.
For the Dinámico: Top the hot dog with crushed potato chips, shredded cheese, and a drizzle of hot sauce.
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Step 9.
For the Chorrillana (Salchipapas Dog): Place the hot dog in the bun, top with french fries, fried onions, and a fried egg.
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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.
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Step 11.
For the Ecuadorian Street Dog: Top the hot dog with diced tomatoes, onions, avocado, and a squeeze of lime juice.
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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.