A recipe for Completo Italiano (Chilean Italian-Style Hot Dog)! These hot dogs are topped with diced tomatoes, mashed avocado, and a drizzle of mayonnaise for a delicious summer grilling option or street food.
Looking for a new way to serve hot dogs this summer? Chile has that covered. Hot dogs were introduced to Chile in the 1920s and the toppings have been adapted to create a mash-up of Latin and European flavors.
There are a variety of topping combinations available, many with specific names. I was immediately drawn to the Completo Italiano. This version covers a hot dog (Vienesa) with diced tomatoes, mashed avocado (Palta), and mayonnaise. It is called the Italian since the toppings represent the colors of the country’s flag.
Here are the other toppings options:
- Tomate Mayo: Tomato and mayonnaise
- Completo: Tomato, avocado, mayonnaise, sauerkraut, pepper, sauces
- Dinámico: Tomato, avocado, mayonnaise, American sauce, salsa verde
- As: Grilled meat instead of hot dogs, avocado, tomato, and mayonnaise
- A lo Pobre: Fried onion, fried egg, cheese
- Alemán: Tomato, mayonnaise, sauerkraut
- Brasileño: Avocado and cheese
- Atómico: Tomato, sauerkraut, mayonnaise, avocado, American sauce, hot chili sauce
- Gringo: Tomato, lettuce, cucumber, onion, mayonnaise
Looking for more hot dog recipes?
Try my Ristet Hotdog (Danish Hot Dog with ketchup, mustard, remoulade, onions, and pickled cucumbers).
Completo Italiano Recipe
Adapted from The Latin Kitchen
- 8 hot dogs
- 8 hot dog buns
- 4 tomatoes finely diced
- Salt to taste
- 4 large avocados
- 1/2 cup mayonnaise
- Cook the hot dogs in a 350˚F oven or on a preheated grill until heated through, 7-10 minutes.
- Place the cooked hot dogs in the buns and top with the diced tomatoes. Sprinkle with a little salt if desired.
- Cut the avocados in half and discard the pits. Peel, roughly chop, and transfer to a bowl. Mash with a fork until smooth. Spread the mashed avocado over the tomato covered hot dogs, then drizzle with mayonnaise.
- Serve immediately.