A Chicago-style hot dog is a steamed or boiled all-beef hot dog on a poppy seed bun, which originated in the U.S. city of Chicago, Illinois. The hot dog is topped with mustard, onion, sweet pickle relish (usually neon green), a dill pickle spear, tomato slices or wedges, sport peppers, and a dash of celery salt; but never ketchup.   The complete assembly is sometimes called "dragged through the garden" because of the unique combination of condiments. It is considered taboo to put ketchup on a Chicago hot dog; some hot dog stands don't even stock the condiment.

 History and details

Many sources attribute the distinctive collection of toppings on a Chicago-style dog to the "Depression Sandwich" originated by Fluky's on historic Maxwell Street in 1929  Vienna Beef frankfurters, the most common brand served today, were first sold at the 1893 World's Columbian Exposition in Chicago.

Chicago-style hot dogs are boiled or steamed before adding the toppings.  Less commonly, they're grilled and referred to as "chardogs." The typical dog weighs 1/8 pound and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.

Chicagoland boasts more hot dog restaurants than McDonald's, Wendy's, and Burger Kings combined.  A "hot dog stand" in Chicago may serve many other items, including the Maxwell Street Polish, gyros, Italian beef and pork chop sandwiches. The restaurants often have unique names, such as Mustard's Last Stand, or architectural features, like Superdawg's two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team that owns the drive-in).