argentinian hot dogs

argentinian hot dogs 3

Dave and I had an impromptu get-together last fall, the same day I made cupcakes for a wedding. I already had these hot dogs planned for dinner that night, and without time to plan and shop for anything new, I had to accept that hot dogs would be the first thing I would ever cook for some of these friends. But at least they were fancy hot dogs.

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They were one topping less fancy than when Dave and I made these recently during what was basically Hot Dog Week, because I simply ran out of time and energy to make chimichurri. But homemade buns, all-beef dogs, chorizo, pickled onions, Hatch green chile, and queso fresco were plenty of toppings. These were declared the fanciest hot dogs anyone had eaten. The chorizo stole the show, as it usually does.

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But it’s too bad I didn’t get to the chimichurri the first time I made these, because it really does add a nice green element to the sandwich, which balances all the fat in the meats and cheese. Chorizo on its own makes one heck of a great hot dog topper, and I know one of our guests that day won’t make hot dogs at home without it now, but I love my hot dogs with something intensely vinegary, and this is even better because it has two different ways of drawing that flavor in, the onions and the chimichurri.  The only disadvantage is that this is so much stuff to fit into a hot dog bun that you’re bound to lose some of it on the plate, but serving hot dogs with a fork to scoop up extra goodies is a small price to pay.

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One year ago: Marinated Roasted Tofu
Two years ago: Pasta e Fagioli
Three years ago: Oatmeal Pancakes
Four years ago: Crispy Bagel Sushi Roll
Five years ago: Olive Oil Bread

Printer Friendly Recipe
Argentinian Hot Dogs (from San Jose Mercury News via Oishii)

Makes 8 sandwiches

For the pickled onions:
1 red onion, halved and thinly sliced
¼ cup white wine or champagne vinegar
¼ teaspoon salt
½ teaspoon sugar

For the chimichurri:
2 cloves garlic, peeled
1 bunch parsley leaves
¼ cup extra virgin olive oil
1 small lemon
2 tablespoons red wine vinegar
½ teaspoon red pepper flakes
⅛ teaspoon salt

To assemble:
8 grilled beef hot dogs
8 buns
8 ounces ground chorizo, cooked
8 ounces queso fresco , crumbled

1. For the onions: In a small bowl, combine the onion, vinegar, salt, and sugar. Set aside for at least 15 minutes.

2. For the chimichurri: Add the garlic to a food processor; process until minced. Scrape down the sides of the bowl; add the parsley and process until chopped. Add the remaining ingredients; process to combine.

3. Heat a grill to medium-high heat. Grill the hot dogs until they are browned and heated through, about 5 minutes. Toast the buns on both sides. Transfer the buns and hot dogs to plates. Fill each bun with a hot dog, chorizo, queso fresco, pickled onions, and chimichurri. Serve immediately.

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  1. This post really caught my attention, as I have spent years in Argentina, and my husband is from there and a total hotdog fanatic.

    However, these weren’t the Argentine hot dogs I had in mind. It’s more an Argentine riff on an american hot dog. Argentine hotdogs are almost like ordering a pizza. They have a bunch of offered combos, like caprese (mozzarella, basil, and tomato on your dog and bun), Hawaiian (ham and pineapple on your dog), queso azul (which has blue cheese and mayo on the dog), and other crazy stuff. And there’s always potato sticks (like french fry confetti) to top them off with. I’ll have to ask my husband about putting chimichurri on them–I can’t recall ever seeing it, but it makes sense. His favorite, his own creation, is with mustard, Cholula hot sauce, and crumbled tortilla chips.

  2. Hi! My name is Erika and I´m from Argentina. If you don´t mind I will explain you haw we call each sausage.
    The one you have on the grill is called “chorizo” And we usually eat it like a sandwich with a bread that has crust(like short baguettes). Just only like this, we don´t put anything else in it because is very tasty.
    Our hot dogs are called “panchos” and these sausages are very soft, pink and without a skin. For the dressing we use mayonnaise, mustard o a mix between both that is called ” salsa golf” If you want you can put some fried thin ptatoes on it. And that´s all.
    The “chimichurri” is a dressing we use to flavour the meat we cook on the grill (asado) and is a “must”. You can buy it or better than taht you make on your own.
    I hope you like my explanation. Beside that you can est wathever you want the way you want 😉

  3. I love chimichurri! Never thought to put it on hot dogs. And whatever they’re called, the dish looks delicious.

  4. YUM! How creative, I love the sound of these!!

  5. Now, I really want to make this Argentinian hot dogs. Thanks a lot for the recipe.