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Hot Dog, Chicago style

By Sandra Rios

Deli # 43 opened recently, named after its address and because there are 43 dishes on their menu. The place is run by owners Erick Hernandez and Kyle Justice. Most products they use are local and organic; others come from their personal garden. They provide breakfast, sandwiches, hot dogs and a special menu for children. On Mondays and Wednesdays, they have five grilled hot dishes and a salad bar. For drinks, they offer juices, smoothies, coffee, tea, beer and a drink from capomo seed, which contains minerals, proteins, carbohydrates and is a good caffeine-free stimulant. They also have food ready to go for a nice dinner at home.

On weekends, the concept is precopeo (take some drinks before to get out); they prepare micheladas by the liter with house-made clamato juice, natural chamoy and sea salt. A DJ provides musical entertainment until 10pm. To promote local art, they have set up their walls are for exhibitions. Currently, there is a photography exhibition of artist Nicole Franco’s work.

Deli #43 is open on Mon and Wed from 9am-6pm and Thur until 10pm. They are closed on Tuesday. They provide Internet and home delivery: Tel 121 22 41.

Kyle Justice shared her recipe for the “El Muchacho” hot dog, prepared in the Chicago style.

1 smoked Polish sausage
(you can buy it at Deli #43)
1 hot dog roll (from Mi Vida) restaurant
chopped onion
chopped tomatoes
pickled chile


Warm the bread in an electric oven. Boil the sausage for 15 minutes. Once ready, heat it in a pan with a little butter and leave it for four or five minutes, turning it from time to time. Remove the bread, put the sausage on the bread and add a little mustard, the chiles, chopped tomatoes and salt. This type of hot dog is accompanied with a gherkin.

You can accompany the hot dog with Jugo Arcoiris:

A bunch of spinach
10 Carrots
1 apple
½ pear
1 piece of ginger
½ cucumber skin
2 lemons
Put everything into the extractor, turn it on and your drink is ready!

The hot dog is eaten with potato chips. Here the recipe:

Grate the potatoes and put them into a bowl with vinegar for two hours. Later dry them off, add a little salt and place them on a tray in the oven. Bake at 190° C for eight to ten minutes.


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