What is more American than hot dogs? – At least that’s what I used to think.
I remember the first time I proudly served Carlos hot dogs. They were perfectly grilled in a nice soft bun. On the table – ketchup, mustard and relish so he could put whichever combination he liked. After we ate I asked him what he thought of our dinner. His response? “They were okay… but I like the hot dogs in El Salvador better.”
Qué qué?! Hot dogs in El Salvador? … When I was actually able to accept that they do indeed eat hot dogs in El Salvador, (and I later found out that there are variations around the world!), I refused to accept that they could be better than AMERICAN hot dogs – because hot dogs are from “AMERICA.” … {Star Spangled Banner plays in the background} … I never knew how patriotic I was until he insulted our hot dogs.
Well, over the years, I’ve come to accept that even though I’ve brainwashed him into liking peanut butter and jelly and other such American delicacies, he will always believe Salvadoran hot dogs are superior to American hot dogs. He still talks about the hot dog vendors in the streets of El Salvador in the same way one would wistfully describe a beloved girlfriend they had left behind.
I have even tried to accommodate my husband by preparing the hot dogs in a more Salvadoran fashion. Per Carlos’s instructions, this involves:
• Slicing the hot dogs in a spiral
• Making sure the hot dog is cooked well done (either grilled or fried in oil)
• Toasting the bun
• Preparing a cabbage & mustard topping
I don’t know if that is officially a “Salvadoran hot dog” – but that’s how he’s asked me to make them. Here is how I make the cabbage topping.
___
Salvadoran Cabbage Topping for Hot Dogs
You need:
1/2 a small cabbage head shredded
yellow mustard
salt and pepper
oil
Method:
Heat a few tablespoons of cooking oil in a pan over medium-high heat. Add cabbage – frying while stirring for a minute. Add a few tablespoons of mustard. Continue to cook until cabbage caramelizes a bit, but don’t cook until soggy. Add salt and pepper to taste. Serve on top of hot dogs.
___
As for Suegra, she goes one step further – she eats her hot dog inside of a tortilla.
I remember the first time I proudly served Carlos hot dogs. They were perfectly grilled in a nice soft bun. On the table – ketchup, mustard and relish so he could put whichever combination he liked. After we ate I asked him what he thought of our dinner. His response? “They were okay… but I like the hot dogs in El Salvador better.”
Qué qué?! Hot dogs in El Salvador? … When I was actually able to accept that they do indeed eat hot dogs in El Salvador, (and I later found out that there are variations around the world!), I refused to accept that they could be better than AMERICAN hot dogs – because hot dogs are from “AMERICA.” … {Star Spangled Banner plays in the background} … I never knew how patriotic I was until he insulted our hot dogs.
Well, over the years, I’ve come to accept that even though I’ve brainwashed him into liking peanut butter and jelly and other such American delicacies, he will always believe Salvadoran hot dogs are superior to American hot dogs. He still talks about the hot dog vendors in the streets of El Salvador in the same way one would wistfully describe a beloved girlfriend they had left behind.
I have even tried to accommodate my husband by preparing the hot dogs in a more Salvadoran fashion. Per Carlos’s instructions, this involves:
• Slicing the hot dogs in a spiral
• Making sure the hot dog is cooked well done (either grilled or fried in oil)
• Toasting the bun
• Preparing a cabbage & mustard topping
I don’t know if that is officially a “Salvadoran hot dog” – but that’s how he’s asked me to make them. Here is how I make the cabbage topping.
___
Salvadoran Cabbage Topping for Hot Dogs
You need:
1/2 a small cabbage head shredded
yellow mustard
salt and pepper
oil
Method:
Heat a few tablespoons of cooking oil in a pan over medium-high heat. Add cabbage – frying while stirring for a minute. Add a few tablespoons of mustard. Continue to cook until cabbage caramelizes a bit, but don’t cook until soggy. Add salt and pepper to taste. Serve on top of hot dogs.
___
As for Suegra, she goes one step further – she eats her hot dog inside of a tortilla.
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