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.
There has always been something suspect about hot dogs. Before the creation of the USDA and modern inspections of businesses that handle meat, sausages were the destination for the most repulsive and otherwise unmarketable bits of meat -- arguably, for many years, all hot dogs were danger dogs. Upton Sinclair's most famous book, “The Jungle” (1906), described pretty much the worst case scenario for making hot dogs, which was all too common a century ago: