Perro Caliente Colombiano
Colombia’s loaded street dog: crisp shoestring potatoes, sweet pineapple sauce and pink sauce piled onto a hot dog bun.
- prep
- 20 min
- cook
- 10 min
- total
- 30 min
- serves
- 4
- level
- medium
Colombian street dogs are built for excess, piled high enough that the bun almost disappears underneath. Vendors, known as perreros, set up carts in nearly every city, each with their own version of the two sauces that define the dish.
Pineapple sauce, crushed fruit cooked down until jammy and sweet, and pink sauce, a smooth blend of mayonnaise and ketchup, go on in generous spoonfuls, then a handful of crisp shoestring potatoes finishes it with crunch. It is meant to be eaten with a fork in one hand.
Perro Caliente Colombiano is one of the best hot dogs from around the world.
method
Simmer the crushed pineapple with the sugar and a splash of water for about 10 minutes, stirring now and then, until thick and jammy. Let it cool.
Whisk the mayonnaise and ketchup together until smooth and uniformly pink.
Grill or boil the hot dogs until hot through, about 6 to 8 minutes.
Warm the buns and nestle in the hot dogs.
Top generously with the shoestring potatoes, a few spoonfuls of the pineapple sauce and the pink sauce, then finish with a drizzle of ketchup and mustard.
chef's tips
- Good canned crushed pineapple works fine; fresh pineapple needs longer cooking to break down the same way.
- Add the potato sticks last so they stay crisp instead of going soft under the sauces.
- This is meant to be messy. Do not try to tidy it up.