Ecuadorian Street Dog
Boiled frank in a bun with ketchup, mustard and mayo, plus spoonfuls of salsa verde and ají; often finished with cilantro. A standard Ecuador street-cart build.
The Ecuadorian Street Dog is a humble yet flavorful take on the hot dog, commonly sold by vendors in busy plazas and roadside stands throughout the country. It typically features a boiled or grilled sausage in a soft bun, loaded with toppings like mayonnaise, ketchup, mustard, salsa de ajo (garlic sauce), crushed potato chips, and occasionally curtido (a tangy cabbage slaw) or diced onions. In some regions, you’ll even find additions like pineapple sauce or avocado. While not strictly codified, the Ecuadorian dog is known for its generous saucing and street-style flair. It’s a go-to snack in cities like Quito and Guayaquil, especially during festivals or late-night outings. In Ecuador, it’s all about flavor—and plenty of it.
Authentic Recipe
Ingredients
- 4 Hot dogs
- 4 Hot dog buns
- 5 Garlic cloves (Chopped for water bath)
- 2 Tomatoes (Chopped for water bath)
- 1 small White onion (Chopped for water bath)
- to taste Hot sauce (For water bath)
- 4-6 Jalapeño peppers (For ají sauce)
- 1 bunch Fresh cilantro (For ají sauce)
- 1 lime Lime juice
- as needed Mayonnaise
- as needed Ketchup
- as needed Yellow mustard
Instructions
- Prepare water bath: Combine chopped garlic, tomatoes, onions, and hot sauce in large skillet.
- Add enough water to cover hot dogs and bring to simmer.
- Add hot dogs to seasoned water bath and simmer gently 10 minutes.
- Make ají sauce: Blend jalapeños, cilantro, lime juice, and ¼ cup water until smooth.
- Add salt to taste. Set aside.
- Remove hot dogs from water bath and place in buns.
- Apply mayonnaise, ketchup, and mustard.
- Drizzle generously with ají garlic sauce.
- Garnish with fresh cilantro.
- Serve immediately. This is authentic Ecuadorian street vendor style!
Related Styles (kinda)
4 similar styles
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Venezuelan hot dog with ground beef, cabbage, diced onions, shoestring potatoes, grated queso de mano, and tartar sauce.
The Salsipão is a southern Brazilian sausage sandwich made with grilled pork sausage served in crusty bread, often topped with condiments like vinagrete, onions, cheese, or requeijão. Tied to the region's churrasco (barbecue) culture, it's a simpler, more rustic street food distinct from the more elaborate cachorro-quente styles found in other parts of Brazil.