MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Hot Dog In Ecuador
 Categories: Sandwiches, Sausage, Latin amer, Cheese
      Yield: 1 Serving
 
    1/4 lb Garlicky weiner
           Soft roll
           To Steam The Weiners:
           Water
           Onions
           Ketchup or tomatoes
           Garlic
           Herbs
           Hot peppers
           Sauces And Condiments:
           Aji (hot sauce made with
           - Tamarillos)
           Cheese sauce
           Cole slaw
           Red pepper chimichurri
           Creamy salsa verde made with
           - soft cheese and herbs
           Ketchup
           Mustard
           Mayo
           Potato chips; crushed
 
  Today's dog is from El Bohemio in Guayaquil, Ecuador and is
  recommended by hot dog correspondent Remigio Torres.
  
  Ecuadorian hotdogueros steam their dogs in a bano maria water bath
  that's different at every stand. Usually some combination of
  water, onions, and ketchup or tomatoes, but sometimes also garlic,
  herbs, or hot peppers. El Bohemio uses a fairly simple combination
  of water and red onions.
  
  What they're really known for is the massive garlicky quarter
  pound Super Hot Dog Mandingo.

  Choose from a zillion different sauces and condiments: Aji
  (Ecuadorian hot sauce made with tamarillos), cheese sauce, cole
  slaw, red pepper chimichurri, and creamy salsa verde made with soft
  cheese and herbs. Then there's also ketchup, mustard, and mayo, or
  usually all of the above.
  
  All of these toppings are loaded onto the Mandingo dog in a soft
  roll held together by the yellow wax paper sleeve that seems to be
  Ecuador's tube steak vehicle of choice. Normally a bunch of the
  onions from the bano maria end up on there, along with a coating of
  crushed potato chips, which is also common in other parts of South
  America.

  Posted by: Hawk Krall
 
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