I first encountered these hot dogs in Bucaramanga after ML took me to the nearest hot dog vendor in town. After asking for a regular hot dog, my eyes popped out of my sockets when I saw what came out of the back. You could barely make out the footlong hot dog popping out on either end of the gooey, mountainous mass on top of the bun. These hot dogs aren’t your usual street vendor types. Besides the hot dog and the bun, they are stacked with an abundant amount of pineapple sauce, mayonnaise, cheese, ketchup, mustard, tartar sauce, onions, and crushed potato chips. And if that isn’t enough, they are topped with a fried quail egg! Needless to say, one hot dog is enough the satisfy the greatest of hungers.

Here is a more toned down but still well stacked recipe for a colombian hot dog.

For the pineapple sauce, take about a cup of cut pineapple cubes and toss in a blender with the juice of half of a lime, a tablespoon of sugar and a teaspoon of corn starch. Blend until you have a smooth consistency.

The hot dogs are traditionally boiled in water for 5-10 minutes until plump. Once cooked, spread some light mayonnaise on the bun (if you so desire), and place the hot dog. Add ketchup, mustard and the pineapple sauce created above. Crush some rippled potato chips in your hand and sprinkle them over the hot dog and serve.