The Creative Hot Dogs That Make San Francisco Stand Out

Picture it — you've just come out of a concert in San Francisco's Mission District, and it's nearly 2 a.m. You're hungry from spending an evening dodging punches in the pit and need a place to refuel. All at once, you hear the clang of a metal spatula on a grill top and a sizzle, and you see a fresh plume of steam rise into the air. The enticing smell of meat leads you helplessly over to a cart where others have started to gather.

We're not talking about San Francisco's Mission-style burritos here. For a few dollars, you receive a toasted bun holding a bacon-wrapped hot dog, piled with grilled onions, peppers, and every condiment you can think of. You've just had a Mission-style hot dog, a quintessential experience for many who visit the City.

This may be one of the most San Franciscan hot dogs you can find, but it certainly isn't the only one. They're a part of a long culinary history, and this California city makes among the best hot dogs in every state. Just like the Mission dog, most hot dogs in San Francisco rely on toppings and fixings, rather than the sausage itself, in order to achieve peak tastiness. While they are all different, what they have in common is their creativity. You can find hot dogs topped with everything from classic chili to shredded carrots in San Francisco. As long as you're not afraid of trying something new, you'll find a unique dog anywhere there's a crowd.

You may be wondering which is better: a street dog or a restaurant dog. Honestly, it depends on what you're craving, but be ready for powerful flavors either way. 

Street dogs, sometimes called "danger dogs" because some people perceive them as being risky to eat, have a storied history. Similar to their Los Angeles relatives, San Francisco's bacon-wrapped dogs emerged from Mexican versions of American hot dogs made around the 1960s. Bay Area vendors now sling messily sauced franks with lots of peppers for a spicy take. 

There are regular crackdowns on SF street carts in an effort to weed out ones operating without a permit approved by the Director of Health. Unlicensed hot dog vendors are common and don't always follow proper food safety standards. However, other vendors are conscientious about hygiene, and the dogs are cheap and quick with a unique vibe that's deeply craveable.

You'll pay a higher price at restaurants, but some know how to get gourmet with hot dog toppings. For example, the "Prog Dog" was born from a highly decorated restaurant called The Progress. The item wasn't even on the menu, and it's still one of San Francisco's best hot dogs. It features toppings of kimchi, sesame, bonito flakes, herb aioli, and fried shallots. Other popular restaurants treat hot dogs similarly, casting tradition to the wind to focus on carefully curated flavor fusions you're unlikely to find in the rest of the U.S.

To emulate a San Francisco-style hot dog, there are a few things you must know. First, if you're aiming for a Mission dog, you'll never quite capture the combination of cold and salty wind, bleary eyes, and emotional exhaustion that you get when you order one on the street. You'll also need to accept that the highest quality ingredients are a no-go. Sure, you can use local Caspers dogs for sausage that's top-notch, but your best bet is to go with cheap stuff.

For most San Francisco dogs, you'll need raw onions, bell peppers, jalapeños or serranos, and bacon. Chop or slice the peppers and onions, and throw them into a pan with oil so they sizzle. Wrap your hot dog in bacon, then add it to the pan. You want the bacon grease and oil to coat everything, so move the onions and peppers around frequently. Once the dog starts to blister and the bacon is lightly charred, place everything in a warm bun and top it with anything you like. Classic mayo, mustard, and ketchup may be the ideal condiments on a hot dog, but this is San Francisco — it's time to get creative.

Ever wanted to try corn and cheese on a hot dog? Go for it — Hayz Dog serves the Elote dog. Want an Asian twist? Add kimchi and crunchy fried onions like hot dogs at the Ferry Building. It'll never quite feel the same as grabbing a hot dog at a San Francisco eatery or a dubious hot dog cart, but at least it'll bring back fond memories of the City.