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Venezuelan hot dogs

Venezuelan Street Hot Dogs

  • Author: Rosana Machiela
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Lunch
  • Cuisine: Venezuelan, Hispanic


These Venezuelan Street Hot Dogs are freaking good and packed with toppings and sauces like cabbage, onion, garlic sauce, salsa rosada and crunchy potato sticks.


  • 6 large hot dog buns (I used hoagie rolls)
  • 6 jumbo 100% beef hot dogs
  • 2 cups green cabbage, shredded
  • 1 white onion, finely chopped
  • Garlic sauce, recipe follows
  • Salsa Rosana (pink sauce), recipe follows
  • Ketchup
  • Mayo
  • Potato sticks
  • Queso añejo or cotija cheese

For the Garlic Sauce:

  • 1 cup mayo
  • 4 garlic cloves
  • 1/4 cup cilantro
  • Juice of 1/2 lime
  • 1 tsp granulated sugar
  • salt and pepper, to taste

For the Salsa Rosada:

  • 5 tbsp mayo
  • 5 tbsp ketchup
  • 3 drops Worcestershire


For the hot dogs:

  1. Boil beef hot dogs for 5-6 minutes. Meanwhile, toast the buns in the oven for 5 minutes at 350ºF.


  1. Add the cooked beef hot dogs to each bun, top with cabbage along one side and chopped onion along the other. Top with a tablespoon of garlic sauce, drizzle equal amounts of salsa rosada (pink sauce), ketchup and mayo. Add a handful of potato sticks and sprinkle queso añejo or cotija on top. Enjoy!

For the Garlic Sauce: in a food processor, combine all ingredients and pulse on high for 1-2 minutes until desired consistency. Refrigerate until ready to use.

For the Salsa Rosada (Pink Sauce): in a small bowl, combine ingredients and mix. Refrigerate until ready to use.

Keywords: perro caliente venezolano, Venezuelan hot dogs, street hot dogs