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 made the Completo Italiano- a hot dog (Vienesa) topped 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 that are available:
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
and many more
Adapted from The Latin Kitchen
8 hot dogs
8 hot dogs
8 hot dog buns
4 medium tomatoes, finely diced
Salt to taste
4 large Haas avocados
1/2 cup mayonnaise
Cook the hot dogs on a 350 degree grill or oven until heated through, 7-10 minutes, or boil in a pot of water for about 5 minutes. If desired, briefly heat the hot dog buns in the oven or grill.
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.