Like lemonade, hot dogs are a summer tradition. But reading the ingredient label on a mainstream frankfurter is enough to dissuade anyone from taking that first bite.
Vegetarian and organic hot dogs are the way to go, and high-caliber chefs like Todd English have upped the ante with gourmet versions.
Since 2008, New York City-based Asiadog has sold organic beef hot dogs with internationally inspired toppings, including:
- The Ito: Topped with Japanese curry and homemade kimchi apples
- The Sidney: A Thai-inspired dog topped with relish, mango, cucumber, red onion, cilantro, crushed peanuts and fish sauce
- The VINH: A Vietnamese-style dog with aioli, pâté, cucumbers, pickled carrot and daikon, cilantro and jalapeño
- The Ginny: Topped with kimchi and seaweed flakes
As with other gourmet food trucks and booths, Asiadog posts its daily locations on its website, as well as on Twitter.
Check out the reviews in the New York Times, Epicurious and MSN.
Photos: Rex Roof, dumbonyc