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What you put on a hot dog reflects where you come from, and for Colombians, it is lots of sauces and potato chips.
D-Dog House is a small bar and restaurant in Brickell with brick walls, tables that light up in colors and an iPad menu for ordering. Burgers, chicken wings, empanadas, salads and bowls of corn kernels (maicito) smothered in melted mozzarella round out the menu.
Owner Sean Raee is of Iranian descent and grew up in Los Angeles. He runs an import-export electronics company with his Colombian wife, Monica, who is from Medellin. Monica’s son, Camilo Gonzalez, manages the place during the week, and his best friend, Jonnathan Petote, does weekend duty.
A perro caliente vendor in Bogota started the trend of crazy hotdog toppings in the 1980s to appeal to people leaving nightclubs. Here, the Colombian is a Nathan’s Famous beef dog wrapped in a strip of bacon, tucked in a soft bun and blanketed with oozing cheese, coleslaw, green salsa, pink mayo-ketchup sauce, pineapple jam and crushed potato chips topped with two hard-cooked quail eggs speared on a toothpick.
The Mexican has jalapeño jack cheese, guacamole and pico de gallo. The Californian comes with chili, Cheddar and sweet onions, and the Choripan has chorizo sausage, salsa, and melted cheese. Hebrew National, Vienna beef (for the Chicago) and tofu dogs are available.
To put the double D in the name, get two dogs in a bun. The Salchipapa is a basket of fries topped with sliced hotdogs, good with a Shipyard Pumpkin Head microbrew or sweet Postobon apple soda at this hot dog heaven.
Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.
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