There’s a very particular way you make a hot dog in Chicago, which involves the following: a poppy-seed bun, an all-beef wiener (likely from Vienna Beef), raw white onions, a pickle spear, sport peppers, tomato wedges, yellow mustard, neon green relish, and a dash of celery salt.
There is no deviating from this recipe. If you swap out the bun for some regional inferiority, it ceases to be a Chicago dog. Omit the celery salt, and may god save you, Doctor Incorrectenstein. And let’s not even discuss what Superfund-grade horror happens if you try putting ketchup on one of these.
A Chicago dog is a meat tube topped with a salad. It’s a portable meal you can eat in your car. And there is no need to screw with a perfect formula.”