Perro Caliente Venezolano
Venezuela’s loaded street dog: shredded cabbage, crispy shoestring potatoes, grated cheese and a mix of sauces.
- prep
- 15 min
- cook
- 10 min
- total
- 25 min
- serves
- 4
- level
- easy
Venezuelan street dogs lean on volume, stacking shredded cabbage, crispy potato sticks and grated cheese high enough that the hot dog underneath barely shows. Carts selling them are common in Caracas and nearly every other Venezuelan city after dark.
The sauces go on last and in a specific sequence, mayonnaise, ketchup, mustard and a garlicky sauce, drizzled rather than spread so the colors stay distinct on top of the cheese. It is built to be eaten quickly, while everything is still warm and the potato sticks are still crisp.
Perro Caliente Venezolano is one of the best hot dogs from around the world.
method
Boil or grill the hot dogs until hot through, about 6 to 8 minutes.
Shred the cabbage as finely as you can with a knife or mandoline.
Warm the buns and nestle in the hot dogs.
Pile on the shredded cabbage, a handful of shoestring potatoes and a generous amount of grated cheese.
Finish with drizzles of mayonnaise, ketchup, mustard and garlic sauce, in that order, so each color stays visible.
chef's tips
- Shred the cabbage as fine as possible; it should sit light on top, not weigh the dog down.
- Pile the cheese on while the dog is still hot so it softens slightly.
- This is meant to be loaded; do not hold back on the sauces.