There was a funny scene in one of the Avengers movies where Hawkeye’s daughter says “who puts mayo on hotdogs?” in response to her mother asking what they wanted on their hot dogs. I chuckled at that as it was something I might have asked. It got me thinking about what people put on their hot dogs around the world. My personal favorite dog changes according to my mood. Some days a chili cheese dog with jalapenos is just the thing I need. Other times, it is a spicy dijon mustard with sauerkraut and dill pickles. Sometimes it is simple with just yellow mustard, onions, and tomatoes. As I pondered this highly intellectual topic, I also began wondering about what kinds of condiments in general are popular globally and how they are used.
Traveling isn’t just about exploring new places—it's also about discovering the flavors that define the world’s culinary cultures. Condiments, those small but mighty additions to our food, tell a fascinating story of how flavors can shape and reflect different regions. From tangy ketchup to fiery chili sauce, the way people around the world use these condiments reveals unique customs, history, and creativity in the kitchen. So, let’s embark on a flavorful journey through some of the world’s most popular condiments and while we are at it we’ll look into some of the kinds of toppings that are found on hot dogs just for fun.
© All images by author.
Ketchup: Canada & America’s Favorite, but a Global Icon
In the United States and Canada, ketchup is almost synonymous with French fries, burgers, and, for some, hot dogs. Now putting ketchup on a hot dog may raise some eyebrows around the country. Any person from Chicago would cringe at the thought. Even President Obama weighed in on the subject once telling Anthony Bourdain that "it is unacceptable for anyone over the age of 8" to put ketchup on a hot dog.
But did you know that the origin of ketchup is far from American? It traces its roots to Southeast Asia, where it was a fermented fish sauce before evolving into the tomato-based version we know today.
Side note to college freshmen out there; adding boiling water to ketchup does NOT constitute making tomato soup.
In America the Heinz brand reigns supreme while in Canada there has been a substantive movement to switch to the French’s ketchup. Why? Well, it stems from a Heinz decision to close their plant in Leamington Ontario putting hundreds out of work. French’s recently came in and re-opened the plant using the tomatoes grown in the Leamington area so the trend to buy locally has been popularized in the country. I may just have to pick up a bottle next time I am north of the 49th parallel.
One can also find “gourmet ketchups” in upscale hotels and the like but after having tried one in at the Ritz Carlton in NYC my daughter and I shall take a hard pass on those from now on. Apologies Sir Kensingtons, but you were downright awful. Not to mention the fact that kids everywhere will give mom the stink eye if she ever comes home with a generic store brand of the sauce. Yes, ketchup is a serious topic. While Americans drizzle it generously over fries, you’ll find ketchup in unexpected places worldwide—like in Japan, where it’s mixed into ketchup rice for omurice (a Japanese-style omelet) or on pizzas in parts of Eastern Europe.
Confession, I still like to put ketchup on my mac ‘n’ cheese. Don’t judge.
Notable Dogs in Canada and America
Chicago Dog: In Chicago, hot dogs are an art form. A Chicago-style dog is an all-beef frankfurter "dragged through the garden" with mustard, onions, neon green relish, tomatoes, sport peppers, a pickle spear, and a dash of celery salt, all tucked into a poppy seed bun. Ketchup? Never!
New York Dog: On the streets of New York, hot dogs are simple but flavorful, often topped with mustard, sauerkraut, and sometimes a tangy onion sauce. Vendors on every corner serve them straight from steam carts.
California Dog: In California, where avocados are abundant, a "California dog" might come topped with fresh slices of avocado, tomatoes, and even bacon, giving it a fresh, West Coast twist.
Southern Slaw Dog: In the South, especially in the Carolinas, hot dogs often come topped with tangy coleslaw, chili, and sometimes mustard for that perfect blend of savory and sweet.
Montreal Steamie: In Montreal, the hot dog (steamé) is often served with mustard, onions, coleslaw, and sometimes chopped pickles. It’s softer, steamed, and comes in a simpler bun compared to its U.S. counterpart.
Toronto Street Dog: Toronto’s street dogs take after the city’s multicultural roots, often coming with a variety of toppings, including onions, jalapeños, bacon, and a selection of sauces from ketchup to spicy mayo.
Vancouver Hawaiian Dog: I knew a girl living in Vancouver who went to the same spot every time she fancied a dog and got this one. It has Canadian bacon and pineapple just like the pizza of the same name. Pizza? Ok, I’m down with that, but on a hot dog? Nope.
Mayonnaise: The Dutch Fry Secret
While Americans reach for ketchup with their fries, the Dutch have a different go-to: mayonnaise. A rich, creamy dollop of mayo atop crispy fries is the preferred way to snack in the Netherlands. In France and Belgium, it's a similar story, where "frites" are traditionally served with a side of tangy, thick mayonnaise. Admittedly, I kind of like it with my fries but more often than not I prefer mine with malt vinegar. Oh man…. A fish ‘n’ chips order with malt vinegar is to die for. Sorry tartar sauce, you don’t even come close.
In Japan, mayonnaise (especially the popular Kewpie brand) has taken on a life of its own, used as a topping for pizza, in sushi rolls, and even drizzled over takoyaki (octopus balls). I don’t get the pizza thing but I do understand the sushi. I love making a sandwich with canned salmon, mayo and some tabasco sauce. Don’t knock it ‘til you try it, seriously.
Notable Dogs in The Netherlands
Honestly, I think I’ve only seen a couple street vendors that sell them but they tended to have toppings that kind of split the German and French counterparts. That being said, KFC seems to do extraordinarily well there but I am soundly convinced that is because their outlets are located next to the brown cafes (marijuana cafes) and the smells are luring in those munchie seeking souls. Having partaken of both, I can understand the popularity!
Mustard: A Spicy Affair in France and Germany
Mustard is another global star with countless variations. In France, the mustard of choice is Dijon named after the region where it was created and is a smooth, slightly spicy version that’s perfect for dipping into with bread or slathering on sandwiches. You can find numerous variations on the mustard as it gets blended with walnuts, or green peppercorns, or provencal herbs, or horseradish. I’ve been to the city of Dijon and toured a mustard factory. I must have come home with some 20 bottles!
Across the border in Germany, mustard accompanies sausages and bratwurst, and there’s a preference for Bavarian sweet mustard, particularly during Oktoberfest but you can also find a rather spicy brown mustard there as well. In the United States, yellow mustard is the king at baseball games and BBQs, adding a vinegary punch to hot dogs and burgers. We can’t forget about the honey mustard of course which is a favorite dip for those chicken nuggets. That and BBQ sauce, covered later…
Notable Dogs in Germany
Bratwurst Roll: These sausages are widely popular at street vendors, festivals, and markets across the country. It is served in a bun similar to a baguette and is topped with Sauerkraut and Spicy Mustard (Mittelscharfer Senf or Scharfer Senf). This mustard is often spread generously on the bratwurst.
Frankfurter Würstchen: In Frankfurt, the sausage is served in a crusty bread roll, often accompanied by mustard or Senf—a German mustard with a more complex, slightly spicier flavor than its American cousin.
Currywurst: In Berlin, while not a traditional hot dog, currywurst—a sliced sausage topped with curry ketchup and sometimes mayonnaise—gives a spicy twist to the concept. It’s a street food favorite.
Soy Sauce: The Salty Staple of Asia
Travel to Japan, China, or Korea, and you'll quickly see how essential soy sauce is to everyday meals. This dark, salty liquid is used in marinades, stir-fries, and dipping sauces. In Japan, soy sauce is a must for sushi, though diners know to dip their fish, not rice, to avoid overpowering the delicate flavor. Soy sauce also pairs with everything from dumplings in China to bibimbap in Korea, giving dishes a deep umami richness. I personally love the Yuzu infused soy sauce which brings a lovely citrus kick to it.
Notable Dogs in Japan
Japanese Hot Dog: A typical Japanese hot dog might include toppings like teriyaki sauce, bonito flakes (dried fish), Japanese mayonnaise, and pickled ginger. Sometimes seaweed and even wasabi make an appearance!
Tokyo Dog: Hot dog chains in Tokyo serve dogs topped with yakisoba noodles, cabbage, and pickled daikon radish, making for a unique combination of textures and flavors.
Sriracha: Thailand’s Gift to the World (plus hot sauce in general)
Once a humble sauce from Thailand, Sriracha has exploded in popularity worldwide, especially in the United States. This spicy, slightly sweet chili sauce is found on everything from eggs and noodles to pizza and burgers. In Vietnam, Sriracha is a common topping for pho, while in the US, it’s become a condiment you can add to almost any dish to kick up the heat.
I can honestly say I put this on 85% of the food I eat. I love it. Ok, maybe 50%, on the other 35% I use other hot sauces. There was a sauce we used to slather on pizza slices after the pub when the munchies hit and for the longest time since I thought it had been sriracha but only just this year discovered that it was actually Gochujang Korean Hot Sauce. It has a much deeper umami than sriracha and is heavenly on a slice of ‘za.
Hot sauce is my passion. I have at any given time at least a dozen different types. You’ve got the big brands like Franks red hot and there are thousands of small craft hot sauce bottles everywhere in the USA and Canada. There is a show I sometimes watch on YouTube called “Hot Ones” that is hilarious. It has various celebs eating chicken wings with increasingly hotter sauces all while trying to answer interview questions from the host. “Da Bomb” is one that usually leaves them speechless. Some have done rather well in this challenge, Charlize Theron, Jeremy Renner, and Paul Rudd to name a few. Others have not fared as well. Gordon Ramsay was probably one of the funniest episodes I’ve seen. Spoiler alert - he does not care for spicy food and swears incessantly. Classic Gordon.
I have engaged in several wing challenges at various pubs, some of which required signing a waiver, that put the diner to the challenge of eating their hottest offerings. My name was on a plaque at The Bull and Finch pub for a while as I crushed the Bull vs.The Volcano challenge in record time. Were the wings hot? Let’s just say that they were hot enough that my ears were ringing for the next 2 hours. Whooo!
Chili Sauce: The Spice of Life
Across Mexico and Southeast Asia, chili sauce comes in many forms and flavors. Mexicans drizzle it over tacos and grilled street food, while in countries like Thailand and Malaysia, chili sauce accompanies everything from fried rice to noodles. The heat level can vary dramatically—from the mild sweetness of Thai sweet chili sauce to the fire-breathing habanero varieties of Mexico.
Notable Dogs in Mexico
Mexican Hot Dog: The Mexican-style dog, especially popular in Sonora, is wrapped in bacon, grilled, and served in a bolillo-style bun. Toppings often include beans, onions, tomatoes, jalapeños, mayonnaise, mustard, and ketchup.
Tijuana Dog: In Tijuana, hot dogs come with all the fixings, including avocado, crema, salsa, and a dash of chili powder for an added kick.
Barbecue Sauce: From Brazil to Texas to South Africa
Barbecue sauce is the embodiment of smoky, tangy, and sweet. Brazil is renowned for its barbecue, known locally as churrasco. Churrasco is a significant part of Brazilian culture, especially in the southern regions like Rio Grande do Sul. Brazilian barbecue typically involves grilling a variety of meats, especially beef, pork, chicken, and lamb, over an open flame or on skewers. The meats are often seasoned simply with salt to let the natural flavors shine, and they are cooked to perfection by skilled grill masters, or churrasqueiros.
The rodízio style of dining, which originated in Brazil, is famous worldwide. In a rodízio restaurant, waiters move from table to table with skewers of freshly grilled meat, slicing it directly onto diners' plates until they signal they’re full. Traditional accompaniments include farofa (toasted cassava flour), pão de queijo (cheese bread), and vinaigrette salsa.
In the United States, BBQ sauce styles vary greatly. To sample a few of them regionally:
Kansas City: barbecue sauce is thick, sweet, and tomato-based, with a balance of molasses, brown sugar, and tangy vinegar. It’s the quintessential “sweet and sticky” BBQ sauce many associate with American barbecue.
East Texas: The sauce here is more like a tomato-based, sweet and tangy sauce, similar to Kansas City style.
West Texas: The sauce tends to be spicier and heavier on the pepper, reflecting the influence of Tex-Mex flavors.
Western North Carolina: Known as “Lexington Dip,” the sauce is vinegar-based with tomato, making it a little sweeter and thicker than its eastern counterpart but still thinner than Kansas City-style sauces.
South Carolina: is unique for its mustard-based barbecue sauce known as "Carolina Gold." This sauce blends yellow mustard, vinegar, sugar, and spices, offering a tangy, slightly sweet flavor that’s distinct from the other southern styles.
Kentucky: This barbecue sauce, particularly in the western part of the state, features a Worcestershire-based, black barbecue sauce that’s tangy, with a deep, savory flavor. It’s used to complement the stronger, gamier taste of mutton.
Across the globe in South Africa, barbecue (or “braai”) is celebrated with its own local versions of barbecue sauces, often with a bit more spice.
Notable Dogs in Brazil
Brazilian Hot Dog (Cachorro Quente): In Brazil, hot dogs come loaded with toppings like mashed potatoes, corn, peas, shredded carrots, ketchup, mustard, and even a quail egg. Some regional variations include cheese, sausage, and potato sticks for added crunch.
Fish Sauce: Southeast Asia’s Secret Weapon
If you’ve ever enjoyed a dish from Thailand or Vietnam, chances are you’ve tasted fish sauce. Made from fermented fish, this condiment is rich in umami flavor. In Thailand, it’s mixed into curries, soups, and dipping sauces, while in Vietnam, fish sauce is a key ingredient in nước chấm, a dipping sauce for everything from spring rolls to grilled meats. It’s a powerful condiment that packs a savory punch.
I make a Thai mango salad that features this fish sauce in it. It is a wonderful mix of shredded mango, sliced red peppers, cilantro, green onions, coconut and crushed peanuts with a handful of spicy Thai peppers thrown in for heat. This is all mixed in a sauce made of fish sauce and lime juice with a touch of sugar although I like to sub in some Yuzu soy sauce as well as half of the fish sauce required since the fish sauce I find overpowers the dish if used alone.
Tzatziki or Cacık: The Creamy Dream of the Mediterranean
Greece and Türkiye share a love for tzatziki/cacık, a cool, refreshing yogurt-based condiment. Served with gyros or Döner kebab, grilled meats, or simply as a mezes (appetizer) for pita, tzatziki is made with cucumber, garlic, and herbs, making it the perfect accompaniment to rich, savory dishes.
It's not just a condiment but also a way to cool down in the Mediterranean heat. There are numerous variations of this dish. Some add lemon juice, most have dill, some have a lot of garlic. The best ones have a lot of garlic IMHO. There's just something about a lamb döner in a pita with a healthy slathering of cacık and some fresh tomatoes and cukes that puts me into my happy place.
Notable Dogs in Türkiye
I’ve not seen hot dogs in Türkiye to any extent but they do have an amazing beef sausage called sucuk (soojook). It is prevalent at breakfast in Gözleme (a phyllo dough ‘pancake’ filled with cheese) and is often found in kaşarlı tost (Turkish grilled cheese sandwiches). Basically it is a spicy sausage that is sliced and fried in a pan. The spices are typically cumin, paprika, as well as a healthy measure of hot pepper. The spice level can range from mild to very hot (hot please TYVM).
Pesto: Italy’s Green Gold
Italy’s pesto is known around the world for its vibrant flavor. Made with fresh basil, pine nuts, garlic, Parmesan, and olive oil, it’s traditionally used to dress pasta, but Italians also spread it on bread, add it to soups, or drizzle it over pizza. I had a panini in Sorrento one trip that had pesto along with a hot red pepper jelly, fresh buffalo mozzarella, and tomatoes on a garlic ciabatta. After a Reuben it is my new favorite sandwich. One of the best pasta dishes I’ve encountered is one I had in Sienna. It was gnocchi alla genovese which is rich with a pesto blend. Ok, Italian food is awesome. All of it.
Notable Dogs in Italy
None but they do have a mean wild boar sausage that is phenomenal. Actually their charcuterie in general is fantastic with their various salame (napoli, milano, toscano, calabrese, etc.), soppressata, finocchiona, cacciatore and ventricina to name a few. My LDL cholesterol is rising just thinking about them.
Chimichurri: Argentina’s Flavorful Green Sauce
Chimichurri is Argentina’s answer to pesto—a bright, herbaceous sauce made with parsley, garlic, vinegar, and oil. It’s the perfect companion to the country’s world-famous grilled meats. Whether you're indulging in a steak or trying choripán (a grilled sausage sandwich), chimichurri is a must, providing a fresh, tangy contrast to rich meats.
Notable Dogs in Argentina
Choripán: While not a traditional hot dog, choripán is Argentina’s take on the sausage sandwich. Made with a grilled chorizo sausage and topped with chimichurri, it’s a favorite at outdoor gatherings or asados (barbecues).
Tahini: The Middle Eastern Essential
In the Middle East, tahini is as common as ketchup in the West. Made from ground sesame seeds, it’s a nutty, creamy base for sauces like those served with falafel, shawarma, or used in hummus. Tahini is also drizzled over vegetables and even desserts in some regions. I have even seen it as a form of ice cream, or Halva. Halva ice cream is a type of ice cream that incorporates the flavors and textures of halva, particularly sesame-based halva (made from tahini). This unique ice cream blends the sweet, nutty, and slightly crumbly character of halva with the creamy texture of traditional ice cream.
Harissa: North Africa’s Spicy Pride
In Tunisia and Morocco, harissa is a fiery red chili paste that enlivens couscous, stews, and grilled meats. With roasted red peppers, spices, and herbs, harissa brings a smoky heat to the table. It’s also popular in France, where North African cuisine has a strong influence.
Notable Dogs in Morocco
While not overly popular in Moroccan cuisine they can be found in major city centers like Casablanca and Marrakech being sold by street vendors. They’ll put toppings like harissa, grilled onions and peppers, couscous or spiced vegetables as well as sometimes pickled vegetables.
Salsa: The Heartbeat of Mexico
No list of condiments would be complete without salsa. In Mexico, salsa comes in countless varieties, from fresh pico de gallo to spicy salsa roja. Whether spooned onto tacos or served alongside tortilla chips, salsa is the essence of Mexican cuisine. Each region has its own unique twist, using ingredients like roasted tomatoes, tomatillos, and chipotle peppers.
I like to make my own salsa. I prefer to cook it as opposed to the fresh version although I’ll certainly eat a fresh salsa. I will make a large pot with diced tomatoes and passata, onions, jalapenos, sweet red peppers, habaneros, poblanos, serranos, and a couple of carolina reapers thrown in for some real heat.
I’ll add fresh cilantro, lime juice and of course some salt and then I let that simmer for a couple hours. Who knew veggies could be so tasty?
Curry Paste: A Burst of Flavor from Thailand and India
In Thailand and India, curry paste is the base for many traditional dishes. Thai red, yellow, and green curry pastes offer distinct flavors—from the mild sweetness of yellow curry to the fiery punch of red curry. Indian curry pastes, often homemade, vary by region, blending spices like turmeric, cumin, and coriander for rich, flavorful stews.
For years I was not a fan of curry. It wasn’t that it was too hot, it was just something about the mix I didn’t like. These days I have warmed a bit to them and appreciate a good Jalfrezi or a Vindaloo.
Vinegar: From Balsamic to Red Wine and Beyond
Finally, no global condiment journey is complete without vinegar. In Italy, aged balsamic vinegar from Modena is drizzled over salads, grilled vegetables, and even ice cream. In the Mediterranean, red wine vinegar adds tang to salads and marinades, while rice vinegar in Japan and China gives sushi and stir-fries a delicate balance of acidity. As mentioned earlier malt vinegar is a must for any British pub. There are some very distinct health benefits to vinegar as well.
The five main types are:
Apple Cider Vinegar: Known for its health benefits, including blood sugar regulation and weight loss support.
Balsamic Vinegar: Rich in antioxidants and great for heart health.
White Vinegar: Strong antimicrobial properties, used more for cleaning and food preservation. Run your dishwasher empty with a cup of white vinegar to get rid of scum and build-up.
Red Wine Vinegar: High in antioxidants, beneficial for heart health.
Malt Vinegar: Made from malted barley, has some health benefits, though it is not as widely studied as other vinegars like apple cider vinegar. The potential benefits of malt vinegar primarily stem from its acetic acid content and trace amounts of other nutrients.
As I understand it, apple cider vinegar with the “Mother” is particularly good for you. For those who aren’t sure what that actually means, the "Mother" in apple cider vinegar is a cloudy, stringy substance composed of beneficial bacteria, yeast, and cellulose. It forms naturally during the fermentation process of unpasteurized, unfiltered apple cider vinegar. This is rich in acetic acid bacteria and other probiotics that are believed to contribute to the health benefits associated with apple cider vinegar.
I love a good salad with a basic dressing using olive oil, apple cider vinegar, lemon juice, thyme, black pepper, and a touch of salt. So simple, yet so delicious.
And what kid doesn't get thrilled when they get to mix white vinegar together with baking soda to watch the chemical reaction?
Many a school science fair volcano have been made thus!
Conclusion
So there we have it. A trip around the world of condiments. I’ve had all of them except for chimichurri but I would be more than willing to give that one a go as it sounds delish. Not sure that I’d put each of them on a hot dog though. Certainly not today. Today is a brisk Autumn day so that means a chili cheese dog is in order but most of them I’d probably give them a chance. Definitely not mayo. Who puts mayo on a hot dog, seriously??
Hungry for more? Here are a couple leftovers from our notable hot dogs:
Iceland
In Iceland, hot dogs (or pylsur) are a national obsession, made with a mix of lamb, pork, and beef.
Icelandic Hot Dog: Icelanders enjoy their hot dogs with a variety of toppings, including raw onions, crispy fried onions, ketchup, sweet brown mustard (pylsusinnep), and remoulade (a mayonnaise-based sauce with capers, mustard, and herbs).
Australia
In Australia, the hot dog tradition has also embraced local flavors and regional flair.
Aussie BBQ Dog: Australians enjoy their hot dogs at barbecues, often topped with grilled onions, barbecue sauce, and mustard. It’s common to see the sausage itself grilled to perfection.
Dagwood Dog: A deep-fried, battered sausage on a stick, known as a dagwood dog or pluto pup, is a fairground favorite, often served with ketchup or mustard.
Denmark
In Denmark, hot dogs (or pølser) are a national favorite, and they're usually enjoyed with a mix of sweet and savory toppings.
Rød Pølse: The iconic red sausage (rød pølse) is served in a soft bun with mustard, ketchup, remoulade, and crispy fried onions. It's simple but delicious, and street vendors across the country serve this snack with pickles on the side.
Sweden
Swedes also have their own unique twist on the hot dog.
Tunnbrödsrulle: In Sweden, hot dogs are sometimes wrapped in flatbread (tunnbröd) and filled with mashed potatoes, shrimp salad, lettuce, and fried onions. It’s an entire meal wrapped in one!
Il Digestivo
Something catch your eye on this list that makes you want to try it out? Here's a few of my favorites.
Edmond Fallot Old Fashioned Grain Dijon Mustard
Quite probably my absolute favorite mustard. I enjoy most of the Fallot line but this one really is the best I've ever had. Simple but elegant. Ingredients are water, mustard seeds, white wine (16.7%), vinegar, salt, mustard seed husks, sugar, spices. This mustard just screams bratwurst.
GOTCHU Korean Hot Sauce 2 Pack
Gochujang is a traditional Korean hot pepper paste made with sun-dried chilis. Gotchu Extra Spicy has a sweet and savory flavor with a mild sizzle that’s just right. Perfect for pizza, scrambled eggs, or anything you want to add a little (but not too much) heat to.
Thoughtfully Barbecue BBQ Sauce Variety Pack (Pack of 14)
Got a bbq sauce enthusiast in your house? Give them a collection like this and they will be over the moon. Time to get your grill on.
Hot Ones Hot Sauce Season 25
Do you dare try the challenge? This pack has the Gordon Ramsay killer Da Bomb. Can you handle the heat?
Comentários