I tried Lester’s Hot Dogs, which Farm Boy in Ontario has started selling. I like them better than Schneiders, Maple Leaf or Shopsy’s for a standard Canadian hot dog. Lester’s is based in Montreal. These hot dogs are used for Montreal style steamies.
I fried mine this week.
I understand that the grandson of the person who ran Kwinter hot dogs has opened up shop. I haven’t bought any yet.
They fail, however, to account for the fact that hot dogs are loaded with psychological nutrients, as are banh mi. I am pretty sure the only foods higher in essential PNs are burgers and tacos.
The Silver Age was a weird time…
Although I am a Chicago native, this is just… not a thing I need. Feel free to take my slice.
At first glance I thought this was a Shuco, the Guatemalan hot dog which typically has 2 sausages, only one a wiener, and other meats and dressings, which I mentioned way up-thread.
Antiqua Daily Photo was a very good reference for Guatemalan food back then. Glad to see he’s still at it.
Back then (10-15 years ago maybe) I didn’t get that the bun was just a hot dog bun, the importance of the charcoal grill, or the steamed cabbage – which seems an interesting addition to try ---- and which seems to make them different from a traditional American hot dog more than the guacamole sauce.
Still haven’t found any place in town that makes them but there is a small chain of bakeries that make’s it’s own Guatemalan sausage so maybe I’ll try that.
Note the links to the Other Guatemalan hot dog, the chevere, on the ADP link.
Last time I took a group of kids to Mexico, one order a pizza with sausage. “Sausage” was a cut up hot dog. Hey, it’s a sausage.
Back in the mid 80’s, my folks took my 17 year old self and my 14 year old brother to Cancun and Cozumel over New Years.
On several of the days, they let us just wander into town and rent mopeds. On one such day we passed a place with a picture of pizza on it!! We couldn’t resist.
We got a flour tortilla with a thin coating of something like spaghetti sauce crossed with salsa, some melted mystery cheese (I now am guessing it was some sort of mass produced ‘queso fresco’) with pieces of cut-up hot dog.
My brother did not care and finished it. He always did have a wide ranging palate.
That picture wants me to cry.
That looks like the dogs I’d want to toss off the rollers that 6 mo I worked 2nd shift at a gas station. My manager told me I wasn’t allowed to make that call.
No need to shed any tears on my behalf 
It was a delicious all beef wiener from Sam’s Club, which we’d have preferred grilled, but not in torrential rain. We air-fried it instead. That said, the salt level of those mofos is too much even for this salt fiend.
@Lectroid proving the adage that looks can be deceiving, and beauty is only skin deep.
ETA: My only criticism is that I would’ve preferred a ‘better’ i.e. bigger, sturdier bun.
for air fryer hot dogs. I “fry” them, and then put them in the bun and put both back into the turned off but still hot air fryer to get the bun up to speed. Works almost as well as a minute with the heat still on.
I mean…they’re hot dogs. My expectations weren’t high when they handed out samples and we thought they’re perfect for a low-key cookout — that is, if the humidity ever dies down 
The Lao sausages we got at the SEA market in Philly from the air fryer OTOH? Wow. Sofa king good 
, and all the fat they exude (it’s a LOT) ends up in the tray.
Sorry, i did not mean to sound like a hot dog purista!
But that dog was calling to me, " Can you spare a dab of mustard? Maybe a touch of relish? "
LOL!
No worries!
I use parchment liners. Soaks up a lot of the fat.
There’s ketchup, mustard & chopped onion beneath the weenie.
The dogs exuded next to no fat.
