Second, danger dogs are always grilled, rather than boiled or steamed. The Department of Health also hates this because it is illegal for food vendors in LA to cook hot dogs using any methods other than boiling or steaming.
Finally, the standard set of toppings on a Danger Dog is also (allegedly) distinct to LA. Each is topped with ketchup, mustard, mayonnaise, sautéed onions, and peppers, plus a whole, green poblano chile pepper (just try putting mayo on a hot dog in New York or Chicago and you'll probably be asked to leave the city, never to return).
But is the Danger Dog really LA's own cuisine? How did the Danger Dog come to exist? To find out, we're going to take a trip back through hot dog history.