LATIN-STYLE HOT DOGS

Note from source: The All-American hot dog has a Spanish accent when you travel south of the border. In Mexico, perro caliente is wrapped in bacon, grilled, then topped with onions, tomatoes, jalapenos and guacamole. Other Latin American countries top their dogs with carrots, crushed potato chips and pineapple syrup. Here's a recipe from the Avocado Information Board for a Chilean completo with toppings of onions, hot sauce, mustard and avocados:

MEXICAN STYLE: PERRO CALIENTE:
hot dogs
1 slice bacon per hot dog
hot dog buns
OPTIONAL TOPPINGS:
diced tomato
diced onion
diced jalapeno
guacamole
OTHER TOPPING VARIATIONS:
carrots, crushed potato chips
pineapple syrup

Wrap each hot dog with 1 slice of bacon and grill.

Serve each on a hot dog bun with desired toppings.

CHILEAN-STYLE COMPLETO:
2 tablespoons vegetable oil
1 large white onion, thinly sliced
hot dog buns
1 teaspoon mayonnaise
1 teaspoon ketchup
1 teaspoon prepared mustard
hot sauce
hot dogs, cooked
chopped tomato
chopped raw onion
chunks of avocado
1 sprinkle lime juice
salt

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat; add one large white onion, thinly sliced. Cook, stirring frequently, until onion is wilted and begins to brown, about 15 minutes.

Warm hot-dog buns and spread each bun with 1 teaspoon each (in the following order): mayonnaise, ketchup, mustard and hot sauce.

Place cooked hot dog on bun and top with some grilled onions. Then top with some chopped tomato, raw onion and chunks of avocado. Sprinkle with lime juice and salt. Serve immediately.

From: Avocado Information Board
Adapted from source: Dish by Liz Atwood, Sun; September 30, 2003