Culinary history is in dispute as to the origin of the term “hot dog” to describe frankfurters, a cooked sausage named for the city of Frankfurt, Germany. Some historians mistakenly credit a newspaper cartoonist for coining the term “hot dog.” According to a popular urban myth, that cartoonist used the term in the caption of a 1906 cartoon depicting barking dachshund sausages nestled warmly in rolls. Not sure how to spell “dachshund” he simply wrote “hot dog!” (By the way, The Dude, our debonair dachshund, hates the term.)
My dear friend Becky Mercuri blows the lid off that theory in her fabulous tome, The Great American Hot Dog Book. She cites several sources which prove without a doubt that a cartoonist did not coin the phrase “hot dog.” So, just where did the term originate? According to Becky, extraordinary word etymologist Barry Popik “doggedly pored over issues of the Yale Record, and triumphantly found the elusive evidence in the October 19, 1895 issue…describing students who “contentedly munched hot dogs.” Popik’s research is always unimpeachable. So is Becky’s knowledge about all things hot dog and sandwich.
There’s no dispute that hot dogs are as American as apple pie, the Dallas Cowboys and well…hot dogs. In the Duke City, there may be no better example of the quintessential hot dog than at the Dog House Drive-In on historic Route 66. The Dog House’s vintage neon sign, circa the 1950s, celebrates the cultural heritage of Route 66 with an animated neon sign that, when lit up, depicts a dachshund wagging its tail merrily as it consumes several sausages strung together.
The Dog House is an absolute institution, a local legend and and example of living memorabilia reflecting a bygone era! Its current location was built in the 1960s and remains one of the most enduring and popular neon-spangled representations of the halcyon days of Route 66. The actual restaurant itself is the size of a shoe box, a bona fide hole in the wall with more charm than ambiance. With extremely limited seating (about five four-top tables and an old-fashioned counter with stool seating), many diners park their cars and wait for the sole (sometimes harried but seldom hurried) waitress to come take their orders. Because there are no shaded canopies under which to park, mid-summer dining under the blazing New Mexico sun can be a smoldering experience.
Still, the parking lot is crowded with a phalanx of parked vehicles (including on the day of my April, 2019 visit, the 1962 Ford Galaxie 500 pictured above) toting hungry patrons willing to endure the sun’s scorching rays to partake of some of the very best hot dogs in New Mexico, maybe the southwest. The most popular dog is the foot-long chili cheese hot dog (with or without onions and cheese). This isn’t the Tex-Mex aberrational “chili” (a pathetic brown sauce with ground beef) we’re talking about. It’s a fiery red hybrid New Mexico style chile with ground beef ameliorated with a pinch of cumin (its only flaw). In March, 2019, 10Best named this hot dog among the 10 most interesting chile dishes in Albuquerque.
By the way, Becky’s Great American Hot Dog Book includes a recipe for the Dog House’s world-famous chili (SIC) dog. Taking a cue from most self-respecting New Mexicans, she points out the distinction between chile (“New Mexico’s state fruit“) and chili (“what those fruits in Texas eat“) even though the Dog House doesn’t. Her tome clarifies: “Note the spelling is chile, not chili, which New Mexico frowns upon as some kind of perverted Tex-Mex soup.” With a wicked sense of humor like that, is it any wonder she and I are such great friends. By the way, her recipe is accurate to the point of listing that accursed one pinch ground cumin ingredient even though like me, she has a rather low opinion of that spawn of the devil spice.
Though your friendly neighborhood blogger rarely succumbs to the wiles of any chile ameliorated with cumin, the Dog House’s chili has an addictive alchemy that has ensnared my affections. Rather than repel me with its odorant qualities, the cumin-laced fragrance wafting toward me makes my mouth water. Thankfully the well-practiced cooks construct and serve hot dogs faster than the babysitter’s boyfriend when the car pulls up. Tasting the chili dogs is far better than smelling them. Yes, it’s a weirdly addictive chili with enough heat to frighten most Texans. Dog House’s dogs are thin and trim, sliced in half. They’re the antithesis of the plump behemoths you can’t fit into your mouth unless you’re a politician. The Dog House uses sweet bready buns that help temper any piquant qualities the chili might have. So do the chopped onions.
Ironically not only does the Dog House make a great hot dog, its burgers are better than those served at many burger joints. A double meat, chili and cheese burger with onions is red chili’s best retort to New Mexico’s sacrosanct green chile cheeseburger. It’s got the same great red chili that’s served on the chili dogs and it’s even messier, if possible. You can also get a green chile cheeseburger at the Dog House, but few diners do.
As for “American style” hot dogs (mustard, relish, onions), the Dog House doesn’t disappoint. The only Albuquerque hot dog in the same class (until it closed) for hot dogs that aren’t classified as “gourmet” was the incomparable “Ripper” at Howley’s. The Dog House is also an absolute rarity in that it serves decent French fries. These fries aren’t flaccid and oily like at many other restaurants. They have a crispy texture and are excellent for dipping into the red chili.
Milk shakes and malts are also available. Alas, the chocolate shake has that indistinguishable “generic” shake taste that makes you wonder why they call it chocolate. It’s also cloying, almost tooth-decaying in its sweetness. Still, they’re served cold and can put out the fire in your tongue (if you’re Texan) from that oh-so-good red chile.
Okay, you’ve read my take on the Dog House Drive In. Now let’s get the perspective of Bob of the Village of Los Ranchos (BOTVOLR) with whom I’ve shared Jack Handy level deep thoughts for a few years about the Albuquerque dining scene. Over the past forty years or so Bob has consumed about 586.75 foot-long chile cheese dogs with onions, so you can trust his observations. Bob observes that:
- The dogs are split to be cooked on the flat plate grille which I’m guessing is the original. Going that extra mile of splitting obviously brings out the true essence of hot dog flavor which is obviously also enhanced by the grille being seasoned after so many years.
- Newbies should eat inside till they master not slopping chile all over their fingers and thus, possibly their clothes by eating in a car.
- Ketchup with one’s fries will help cut the heat for newbies.
- Wait till after 1 to avoid the lunch crowd.
- Lastly, a coke to accompany your meal is sooo gauche; besides, its sweetness clashes with the chile. I recommend the orange soda (any year is fine) to really enhance the chile’s flavor! Muy Sabroso!
When it comes to chili dogs at the Dog House, Bob is E. F. Hutton (remember the commercials touting “When E.F. Hutton speaks, people listen.”). Heed his advice.
The Dog House made a “cameo appearance” and was one of the few saving graces of a sophomoric 2004 movie called “Elvis has Left The Building” which was filmed mostly in the Land of Enchantment. While most New Mexicans (and everyone else in the world) avoided that movie, most New Mexicans take great pride in the many times we’ve seen The Dog House on both Breaking Bad and Better Call Saul, the two popular acclaimed television series filmed in the Duke City.
In May, 2018, Food and Wine partnered with People magazine to find the best hot dogs in every state. Named the Land of Enchantment’s best was Albuquerque’s Dog House Drive In, a “no frills spot on Route 66” which “serves “footlong chili (SIC) dogs (served with red or green chili), tater tots and a killer Frito pie.” Four months later, The Daily Meal listed The Dog House as one of the 50 best Drive-In Restaurants under the spacious skies. In the perfunctory nod to Breaking Bad, the Daily Meal noted that though you won’t find Jessie Pinkman at the Dog House, “you will find foot-long hot dogs and other classic drive-in fare like Frito pies, burgers and shakes,” advising that you should “top your hot dog or burger with their signature chili; it’s simply to die for.”
Dog House Drive In
1216 Central, S.W.
Albuquerque, New Mexico
(505) 243-1019
Facebook Page
LATEST VISIT: 3 April 2019
# OF VISITS: 9
RATING: 20
COST: $$
BEST BET: Double Meat Chili Cheeseburgers, Chili Dogs, Double Meat Chili Cheeseburger, French Fries, Frito Pie
Whoa! Que Barbaro!!!
Let me get this straight:
You’ve eaten hot dogs all your life…but ya ain’t gonna get the Covid Vaccine because you’re not sure what’s in it!?
Not to mention the infamous McRib sandwich.
Alas, I must tout my 6 0 0th FootLong (NM Red) ChileCheese Dog con onions to all ya Anti-Weiners out there! Whoa! while Muy Sabrosa as usual, it definitely had an extra kick the other eve.
Alas, The Circle of Life…aka Ya always remember your first time: during Covid, indoor dining is not in here, and so, one can opt a run home or eat in one’s car…which is how I was introed to the Dog House’s FootLong (NM Red) ChileCheese Dog con onions by a co-worker on a hot summer lunch time eons ago! While I’m sure pretty sure it was to teasingly embarrass the Gavacho trying not to slop on his sports jacket/tie/slacks let alone deal with the Red Chile heat, I was so impressed by her good taste that I later married her.
Elsewise, let me share Thanks & Blessings with those who are into that sort of thing and offer a bit of “humor” to those who are not offended by SNL’s periodic antisanctification(?) of what’s up in the world… https://tinyurl.com/yyt245kr RE living in Hard Times: I can only imagine Folks sharing this very date, but years ago https://tinyurl.com/yybzzctv, felt as we might today.
“Chow!”
I love this place! I love to get a footlong chili cheese with fries and a frito pie! This TEXAN aint afraid of that heat!
A hot dog with New Mexico red chile, cheese and onions is like no other! Every time Bob (AKA BOTVOLR) mentions The Dog House, I am tempted to run to the kitchen and mix up a batch of chile – I somehow manage enough restraint to limit this to about once a month. And yes, I do import the incomparable New Mexico dried red chile to my home in “the tundra”. There’s no substitute.
I buy the 2 LB. cellophane bag of Red Chile Pods by Chile Products of New Mexico in Costco and boil down the pods with water and add garlic. Besides the classic New Mexican dishes, I slather it on Hot dogs, hamburgers, ribs, sandwiches, you name it, even been tempted to brush my teeth with it. Becky, don’t know where you live but couldn’t you order the Pods on Costco.com?
Tom, I do sometimes use dried red chiles (if time permits and I’m not too lazy) and they’re great. I usually order them on line. I tried Costco.com but nothing came up in the search. Unfortunately, Costco is not currently located in the Western New York area where I live but they keep threatening and we keep hoping they’ll open here. I agree that red chile is great on everything you listed and I’m especially fond of red chile enchiladas. Kim and Gil have also generously supplied me with both red and green chiles – along with many other New Mexico treats that can’t yet be found here. It’s gradually getting better – thanks to Wegman’s, a major super market. And thanks to Bob (AKA BOTVOLR), I found out they even bring in professional Hatch chile roasters in the early fall. Much to my chagrin, I’ve missed them the past two years. If I was really smart, I’d simply make the trek out to New Mexico every year and load up.
Becky, more and more, the staff of my foodie/wine life is one online order after another. Have you ever ordered online from Zingerman’s in Ann Arbor? Or D’Artagnan whose headquarters and primary warehouse is in Union, NJ? Even Amazon, especially if you are a Prime Member.
As for red chile pods, I just looked on a couple of NM-based mail order sites and they charge extortionary prices ranging from $10 to $20 for a half-pound plus shipping (unless you’re a Prime member on Amazon). I get a 2 lb. bag from ABQ Costco for $9. This is the brand and the results are excellent. I was in Mary & Tito’s for lunch last week and had red chile and I think mine comes pretty close. But I do add garlic, which may be considered by our roving gourmand to be sacrilegious. Maybe he’ll comment on this thread and give his papal opinion on garlic in red chile?
Tech Postscript: I loaded the photo right-side up but the blog loaded upside down. As such, Becky, you may have to follow my recipe standing on your head.
Ya know, while we might Yank Becky Mercuri’s Chain once in a while, I can only imagine she might be one reason why Buffalo is on Thrillist’s 25 Best Cities to Spend a Weekend http://tinyurl.com/z5a7hh3 !!! (Alas, Thrillist excluded saying anything about being in Buffalo in the “winter” months!!!…Bless Becky’s heart lest she might not slip out of there then as well!)
OMG: Lest ya never been to the DH at night? Indeed, this http://tinyurl.com/yxrmzu6a makes it sooo worth the trip!!!
Yes, Becky, the foot-long with red chile, cheese, and onion is the exemplar of the ethical and humanitarian treatment of the hot dog.
Is there a web site with the dog house Chile cheeseburger Chile recipe?
The only recipe I’ve seen online for the Dog House’s chilecomes from The Santa Fe Reporter which published a review of Becky Mercuri’s wonderful Great American Hot Dog book. Check it out here. Better yet, pick up a copy of the book. It’s still my go-to for hot dog recipes.
Does the Doghouse have tee-shirts for sale? My friend wants a souvenir.
Yo Teresa…Indeed! the DH has Tee-Shirts for sale. Inventory of sizes varies from time to time. The price is $15/T. For more info: (505) 243-1019 .
If by chance your friend is wanting one because s/he is into Breaking Bad, here is a mapping of places of that were backdrops: https://tinyurl.com/yy3zqbvn In addition to a T, you can get a small plastic baggy of meth at The Candy Lady https://tinyurl.com/y53dyb88 or the candy store by the Basket Shop, both in Old Town.
Hasta…
Bob, Found this in a listing of 50 favorite drive-ins you can still drive up and be served. Thought you would like to know that others recognize the ABQ landmark.
http://www.msn.com/en-us/foodanddrink/restaurantsandnews/you-can-still-pull-up-to-these-50-drive-in-restaurants/ss-BBL3rEt?li=BBnb7Kz&OCID=AVRES007#image=18
The Dog House received a lot of notoriety on Monday night’s episode of Better Call Saul when the show’s protagonist Jimmy McGill got mugged at the Dog House parking lot. Though several interesting characters stopped by for their hot dog fix, BOTVOLR wasn’t among them.
Thank you Roland for that Heads-Up.
The first time I ate there was using the drive-in service which was a disaster; Nevermore! My Chicana(o) coworkers were christening me to be a New Mexican as I barely avoiding slopping on my clothes with my first Foot Long (NM Red) Chile Cheese Dog with Onions. It took me several months to get down from a dozen and a half napkins to under 6.
– Wow! can’t ever remember seeing those yellow lines before and I’m sure it was 2 weeks ago that I was last there.
– Alas, I didn’t watch Br Ba nor BCS. Last night one of the TV news featured the DH and its recent appearances on the two shows. It certainly should at least get an Emmy nomination IMHO. Again, it is not the dog per se, but as I noted 5/26/18.
– No, and to confirm, I wasn’t there Monday night. (Pardon if that’s a double negative.)
Bob of the Village of Los Ranchos. I found this on MSN.com today as one of their features. Check out image 32 in the slide show.
http://www.msn.com/en-us/foodanddrink/foodnews/the-best-hot-dogs-in-every-state-and-washington-dc/ss-AAxGU03?li=BBnb7Kz#image=32
IT bolsters your claims of the best hot dog in NM.
Whoa Roland! Thank you so very much for shining that light. Alas, while touting The Best Hot Dogs in Every State of MSN, many of us could care less about the dog…it is the Gestalt as Fritz Perls termed what Aristotle noted as “The whole being greater than the sum of its parts”, which makes a Dog House Foot Long (NM Red) Chile Cheese Dog con Onions…i.e. besides a simple bun, a secret red chile recipe, glob-ular cheese, a “hot dog” hand-split and grilled on a 60+ year old “seasoned” (i.e. the envy of Frasier/Niles) flatplate in an exhibition kitchen by thousands of Chicas that have come and gone that makes it what it is, as served with great crispy fries and paired with an orange (not cola) drink, that makes it NM’s greatest of Dogs…IMHO.
Man do you need a life!
I’ve been meaning to try Pete’s Frites, but have been leery per the inglorious destruction by ART, IMHO, of iconic Route 66 by, some might say, ABQ’s despot. If you are of a similar opinion, but hanker for some good Fries (i.e. crispy with a soften center) and espouse being a Feinschmecker when it comes to a superb Foot Long (NM Red) Chile Cheese Dog con onions, I suggest taking 12th St., e.g. from 1-40, south to Route 66 (with a 5 sec detour). As people are avoiding West Central like the plague, it is not a problem.
Bottom line? Please consider making a concerted effort, e.g. at least twice a month, to financially support some local restaurant along/adjacent to Central/Route 66…Thanks! I pledge to hit Pete’s Frites or Scalo’s or 2 Fools or The Frontier (per e.g. the owner’s outspoken stance) or etc. in the next several days so I can enjoy them for the next several years. It’s not only the owners who are hurting, but like the Chica at the DH admitted business being down, waitstaff are taking it in the pants as well per gratuities!
Eh! Am biased that most “Everyone” is entitled to their 15 minutes of Fame! Ergo (Circa 6/16/16) http://tinyurl.com/zpjdj23 The Most Underrated Restaurant in Every State. While it doesn’t specify the iconic and beloved Foot Long (NM Red) Chile Cheese Dog con onions, some Folks might take exception that it’s cuz of their highly rated version of El Frito Pie http://tinyurl.com/zcck2kf Speaking of which, brings to mind that ace Gastronomic Bourdain doesn’t always know what he’s blabbing about http://tinyurl.com/p42bvqf anymore than I! While Rodney might posit, It gets no respect, one can’t help thinking that lasting 60 years while employing tons of workers, might suggest some Respect.
OMG…In a Comment back on 2/11/11, I blithely/wantonly noted that there was no such thing as a Kobe Dog!!! I now, and humbly, stand before Y’all corrected: For example: http://tinyurl.com/otroctw My sincerest apologies!
Ya know, IMHO, there is nothing on a day with dreary times like yesterday that brightens it up like another FootLong (NM Red) Chile Cheese Dog con onions paired with an Orange Drink! Seriously? Their Fries, with a touch of crispy, are A-#1 in ABQ. Trivia: French Fries were “invented” in Belgium in the 1600s! Who knew?
BTW, when you go this week to get your Dog-on Rte 66, notice the redone floor!
Bobo, that is quite a ride you took me on and while I have twice now broken the promise I made to myself to avoid your referenced sites I did enjoy the ride.
Don’t know if you’ve ever had Eckeridge Farms keilbasa but you might give it a try if you can find it. I had it with some store bought potato abd onion pierogies with sauteed onions and FAGE non-fat yogurt which is a very good replacement for my beloved sour cream. Excellent!.
Kapusta and Happy Holidays!
Remember we are on the suspended watch list and have to play nice.
Heehola, El Brute!!! Nope! You got it right Bubula!!! That’s all there is: The Dog House’s Iconic Wienerschnitzel dog wagging its tail while chowing down on mini wienerschnitzels to Stand Out from iconoclastic neon lights proliferating the iconic, great Route 66 of Albuquerque back in the day of Easterners making their way in the ’50s-’70s in their T-Birds, Vetts, El Dorados, Fairlanes, Impalas, Bonnevilles, and Woodies through neo-neon town http://tinyurl.com/pquusrx http://tinyurl.com/pwaswbs http://tinyurl.com/p4h3y7d to the wonders of Vegas of my day http://tinyurl.com/oauowrj and to So Cal stretching out from Santa Monica Pier… http://tinyurl.com/prvw7mm which was http://tinyurl.com/pdkuuyf alas, way before your time!
Bobo, did I waste my time going to your referenced site, a 10 second homage to the Dog House?
10 whole seconds?
Did I miss anything?
For those passing through ABQ on Rte 66 and reading Gil’s Blog, thought I’d pass on this as a ‘landmarker’ (for as long as the website is active on the internet) of another Iconic feature of the DH http://tinyurl.com/lcu4jqm
“Chow!”
Alas, initially I didn’t quite understand “Maytag Medium” as I associate “Maytag” with washing machines. Then after a quick read of your condiment recipe, I seriously was considering advising the Child Bride that it may be time to take you…to The Home. On the other hand…it may have possibilities if ya really grilled it over coals while shootin them with a dash of cumin!! In any event as it bears repeating…you can never do a Foot Long Chile Cheese Dog con onions as Take-Out! I tried it once for my late Vieja when ‘with child’ around 10pm to travel only up near Kaseman and it was a disaster.
Nevertheless Jim, lest us know of future attempts.
Tonight I had an urge to celebrate Mothers Day by heading down to the Dog House (Mom is long gone unfortunately). At the last minute I decideded to combine the advice of the Village Person and El Brute instead.
Since I did not have any Nathan’s dogs I took a couple of “inferior” Costco Louisiana Hot Links and (per Village Person’s advice) split them but, instead of chicken frying them on a grill, I broiled them for 6-minutes on Maytag medium. Meanwhile I chopped yellow onion, green chile & Spanish olives & shredded some sharp Cheddar. The next step was to slice a soft whole wheat bun and slather Dijon Mustard and garlic/Cayenne mayo on it. When 6-minutes was up I put all the toppings on and continued broiling until the cheddar was molten.
The result had a lot less class than a Nathan’s or a Dog House, was much more healthy (whole wheat) and a whole lot sloppier, but it saved a lot of time and money compared with driving to the Dog House or flying to Coney Island and tasted almost as good and a whole lot spicier. Children should not try this at home.
Yo Eastern Elite! LOL! Oy Vey! Despite my elaborations, I apparently mislead you about the focus of my dining pleasure. Alas, the DH’s hot dog per se (http://www.thefreedictionary.com/per+se), is not the message! Indeed, I am Not enraptured by the ‘dog’ itself and I’d agree Nathan’s, or possibily other brands in a pinch, offer a unique, stand alone, gustatorial experience including the crack of the casing. In terms of tubular steak, I’d take munching on a Kielbasa draped with Kapusta over a dog, but if offered Kielbasa in lieu of the DH’s dog, I’d not want it as its flavor would compete with “the sauce con onions”. So… the nondescript bun and dog, despite being grilled, are just a “medium” for what I call the red chile sauce…upon which Gil might be dying to comment? Kinda. Maybe. Heck, fried and rolled up SPAM might serve the same purpose!
Perhaps in fairness to some first timers, I’m overlooking there’s a Gestalt that probably builds up: for me it would include a hilarious memory of my Vieja (whose 2 sisters had worked there previously!) bringing me to ‘try’ to eat one in the car while wearing a jacket/shirt/tie/dress slacks…LOL; similarly inside, watching burly cops try to fit in the booths along with suits n ties/pearls-hose-heels from downtown, gulping one down at the noon hour adds a variable. Then there’s the avant-garde open kitchen with its 50ish year old “seasoned” grill (try to find one!) where ya see ‘thousands’ of mamacita types (i.e. I’ve never seen a Chicana like Linda Carter, Jessica Alba, Christina Aguilera, Eva Longoria, et al) come and go tho still skillfully slicing that dog (albeit nowadays they wear gloves) while standing barely tall enough to work that grill. Add in watching ‘generations’ of everyday families enjoying a ‘night out’ as their kids scrunch-up their faces saying ‘This ain’t a hot dog!! While I was a bit taken aback seeing those laminated booths appear back in the ’70s when they ‘spruced up’ the place by putting up paneling of a similar color, I was recently saddened when they took the paneling down along with the “typically Mexican’ tin ‘punched’ mirrors. Where do you find spinning bar stools out here and who doesn’t take a credit card? Uh Oh, I think ya missed the bathroom too…LOL Now…. all this is ‘ambiance’ for the Gestalt!! Then there is the pride in getting to a point of only needing 3 napkins versus a dozen. I can only wonder how many DH car hops met up with their first loves. Bottom line: I take umbrage: there is NOT all sorts of toppings smothering the dog! In contrast to sauerkraut and mustard…mega Folks have been coming for over 60’s years which, IMHO, challenges your Eastern Elitism even tho Nathan’s been around a few years more. As Rodney says: Can’t they both just get along? (I can drive a few miles for a FLCCD, but you can’t for a Nathan’s…Nana, nana, nana!!!) After all, per Nathan Handwerker being a Polish Jewish fellow and my 1/2 Polack Gentile roots, you and I have a certain awkward kinship!!!! OMG/LMAO!!
Just going over some previous comments by Los Ranchos Bob I have to add one more comment.
The Dog House hot dog cannot stand alone, it must be smothered in all sorts of toppings to achieve its unique flavors.
Any one who has had the pleasure of eating a Nathan’s tube steak at the temple of tube steaks, Coney Island, Brooklyn (hence the name Coney Island Red Hot) knows the difference between a dog that can stand alone and the Dog House variety which is reminiscent of the Dirty Water Dogs available from any cart curbside in NYC, or even the venerable Los Angeles hot dog at Pinks.
I will give props to the very good fries from the DH but alas they too are not in the same league as Nathan’s fabulous fries.
While I’ll admit to enjoying the DH pretender smothered in all sorts of toppings I’d sooner drive to the Original Nathan’s, some 2000 miles, rather than the 1/2 hour trek to Central and have a great dog topped with good sauerkraut and simple yellow deli mustard. Odd ball toppings gave me the same feeling I had when asked if I wanted pineapple pizza. Simple answer: NO.
Call me an eastern elite, so what, who cares to quote that quintessential NYer, Joy Behar.
I’m in with my beloved with one caveat, BOTVOLR cannot ghost write Gil’s introductory remarks. Unless we have a 6-7hour lock on the room and a translator on call
Besides Gil certainly does not need any help.
Hope we have a good turnout!
I cannot tell a lie: Bravo to Jim for “Just do(ing)it!”… setting a time for a Gathering. It goes without saying,IMHO,that Folks’ SO’s are more than Welcomed.
~ Save me a seat.
~ Hopefully, Joe’s mate Kassie might be around that eve!
After Much thought I have decided to accept BOTVOLR’ challenge to schedule a more elegant Friends of Gill Dinner. Because so many people have the type of job which will not allow them to disappear for a couple of hours on a weekday I have selected 7pm on Saturday, February 22, Mr Washington’s real birthday at Joes Pasta House at 3201 Southern Blvd SE Rio Rancho.
WE will be honored to have Gill make a short speech at the event explaining how he became so dedicated to putting so much time and effort into this blog which benefits and entertains us all.
I know that about 5 of us can be counted on if we are not out of town but am very unsure about total attendance. To reserve the side room we will need a total head count. Please RSVP by the 15th if you plan to attend.
This does not constitute an offer on my part to pick up the tab.
Come rain or snow, met up with The Child Bride and therefore one lucky Jim; The Break the Chain Dude; cantekerous El Brute; and Gil for foot long chile cheese dogs con onions at The Dog House. Alas, we all lamented missing everyone else including SuzieQ and La Gloria. As I’ve commented on the FLCCD in the past, I’ll defer repeating it being up to my usual high standard!
NB: While exchanging mitote, we all agreed that perhaps some more Folk would like to join in but at a more traditional venue some eve and perhaps Joe’s Pasta House http://joespastahouse.com/index.php/menu/ might be an option per their ‘side’ room. In addition, Wednesday’s could be considered per their Prime Rib Special…for optional tastes. On the other hand, a Fri/Sat affair would afford us some easy listening with Ivan Rane https://www.youtube.com/watch?v=GdJq9wnVXGo Well, I’ll let all that float out there.
In deference to my obsessing and to Jim’s sage counsel awhile back about setting a date for a Gathering, i.e. “…there will always be someone who can’t make it”, I proffer that he show us his Nike philosophy and name a date and time! (If truth be told, I was surprized he did not throw in that old ‘saw’, it’s like trying to herd a bunch of cats. Lo that he didn’t and BTW if anyone hasn’t been out here in the SouthWest long, that phrase is not just some idle abstraction from some ivory torreon…check it out!!!! http://www.youtube.com/watch?v=Pk7yqlTMvp8
“Chow!”
Had lunch with an esteemed group of FOGies including Gil G, Ryan Scott of Break the Chain fame, the Millingtons and BOTVOLR. Can anyone think of something better than good food and great company?
My only disappointment was No Suzie Q and no La Gloria. I had gone to my local ATM in anticipation of SQ calling in my offer to pick up her/his tab.
Since it was my first time at the Dog House so II echoed Bob’s order of a footlong with chile, cheese and onions plus excellent fries and had an iced tea instead of Bob’s choice of a soda.
Great flavor and heat in and on the foot long tube steak. I do prefer a good kosher hot dog ala Nathan’s Famous with its snapping good casing with sauerkraut and delicatessen mustard but must say the Dog House dog was very good.
We talked about our next meeting of the FOGies and all agreed a next time was in order.
Perhaps we can make it a bigger more inclusive group.
After Mr Los Ranchos, Mr Schor, Mr Scott, Mr Garduno, Mrs Child Bride and I dined here today I decided to write a review, I had trouble finding the listing because BOTVOLR’s description I was certain that The Dog House would be listed under “Fine Dining.” Alas, no. Finally in desperation I looked under “Sandwiches.” This was the finest steak in tubular form that I have eaten since the Louisiana Redhots that I prepared with green chili, shredded cheddar, chopped onion, and mayo with chipolte garlic sauce and sesame oil to relax after the suspense and excitement of the Super Bowl. The red chile was indeed hot and the onions stunk just the way I love them Mr Los Ranchos is truly a culinary genius.
Du…uh!!! ‘Open Kitchens’, ‘Exhibition Kitchens’ have often been proffered as a sign of “Haute” dining the past few years…the ‘in’ thing. Last night, as I sat at the counter of the Dog House munching my 500 something Foot Long (NM red) Chile Cheese Dog con onions, folks musta thought I was some sort of ‘lost soul’ per bursting out loud in my affected giggle for a half minute per having an epiphany after close to 45 yrs of ‘dining’ here: YO… The Dog House has been on the forefront of “Haute” as it has probably been one of the very first of the Exhibition/Open Kitchens anywhere!!!!
– Whao, not only can ya see it…almost be in it… from the counter, but ya see it through the window as ya walk up to the door. Last night was particular eventful as I was just in time when a new, fresh, and humungous olla full of its chile being on the, who knows how old, i.e. well seasoned, grille!!!
– As is typical, the 1/2 dozen booths and half the spinning counter stools were full of…contrary to some public opinions…sophisticated, i.e. being in-the-know-where-it’s-at, New Mexicans as I and a family of Gabachos chowed down on a Sunday eve!
– An aside note to Brooklyn Bruce, lest I be repeating myself: toasting the bun, while offering a slight different taste experience, gives the bun a stiffness to minimize the weiner holder from becoming a soggy, unenjoyable mess. As it is, a Newbie typically uses about a dozen napkins to eat their first several FLCCDsco. And, as such, I don’t recommend till you’re down to 3 as I, that you venture eating one in your car, albeit I do not know why! “Chow!”
BOTVOLR, Pepsi Vs Coca Cola is a no contest contest but I will give you props for understanding and appreciating the complexities of “round steak”.
To me, then, now and forever, there is nothing like a good, freshly sliced bologna, American cheese and yellow mustard, the kind I put on Mr. Handwerker’s tube steaks, on fresh rye bread.
My curiosity has been aroused and I will check out the fare at The Dog House.
on a more personal note I have never gotten used to the toasting of fresh breads of any kind. That a freshly baked roll, bread bagel etc would need, any toasting is beyond my belief system.
I have never toasted a fresh bagel in my 67 years.
A really good bagel fresh from the bagel shop can stand up to any accompanying cheese, fish or yes even thinly sliced baloney.
Even the lowly dirty water dog from a NYC vendors cart needs no toasting.
A quick aside, Im in Chicago for a wedding and have tried my first Chicago deep dish pizza…………
Underwhelmed is the word that comes to mind.
I’m just saying.
Aah Bruce…sounds like you suffer a bittersweet, overactive nostalgia section of brain as I. Alas, never made it to Coney Isle, but…”at a different level” sorta speak…LOL…did make it to the NYC’s Windows of Macy’s et al one December!
Whoa…despite not making it to Coney…found a bit of connection to Nathan in finding out now in life (NiL), he has roots as a Polack!!! as I, so maybe his wife extrapolated a bit of Kielbasa recipe for his ‘tube steak’??? BTW, just learned, NiL,…am I the only one not knowing?….that ’round steak’ is actually bologna!!! Got a hankering this week to fry some up and learned that when I picked up a couple of slices from The Deli….of WallyMart!!!
Come on Bruce…speaking of Kings, Pepsi is NOT a wannabee….Pepsi is King!
Bottom line re the Dog House’s FLCCD: like the spray of salt water on Nathan’s, it’s not the dog nor the (red) chile that makes it so sought after. It’s the Gestalt of a dog and bun split for grilling on a seasoned grill of 50+ years and the ‘secret recipe’ chile eaten while in this hole-in-the-wall with its neon wagging dachshund going back to the glory days of The Rt. 66 MotherRoad, that makes it The Best.
Re Nathan’s Hot Dog: would one expect Harlan Sanders to open the vault on the secret spice that make KFC special?
Would one expect Coca Cola to reveal the secret recipe allowing that would allow Pepsi ( a Coke wannabe) to tweak their recipe and thus move from Avis territory into Hertz status?
Well, BOTVOLR, don’t expect Nathan Handwerker to reveal that which makes his dog the King of the Tube Steaks.
Every wiener lover should make a Haj-like trek to Coney Island, ride the fabled bumper cars, down a few dogs and see a Coney Island Mets game. And while at Nathan’s the Hajis owe it to themselves to try another Nathan’s Famous item, the fabulous Lobster Roll.
Sacrosanct?
Yes, now and forever! And do not mess with the best Fries between the Atlantic and the Pacific!!!
OMG!!! For anyone avoiding sampling the Dog House’s (half or)foot-long chile cheese dog con onions fare that’s been around since The 50s on Route 66 (without killing anyone) per not knowing lest it be HN (which I can neither affirm nor deny!), this article may or may not be of use in letting you now enjoy sampling this ‘alternative’ world of hot dogs…whatever they may be!: “Hebrew National hot dogs not kosher, lawsuit claims” http://tinyurl.com/7movfwb (Agreed: Nathan’s is their own ‘recipe’, but is it so sacrasanct?) (Just yankin some of Y’alls’ chain!! ):-)>
Bob,
It’s never been about the decor, it’s all about the Chile Cheese Dogs.
“sshile ssheez dogs con onions” Really?
Alas, while my love of close to now 500 feet of sshile ssheez dogs con onions continues and while I appreciate the “updating” of things in general (albeit elsewhere), I continue to moan, for the past several months, to staff about the taking down of the panelling and tin ‘pics’ made during the update of the inside of about 30-40ish years ago and particularly in light of the current, new multi-colored (ugh) cinder blocks that have replaced the panels!!! If it ain’t broke (e.g. shabby/dirty/bespeckled etc.), why ‘fix’ it!!??? Isn’t there some federal law to protect us, at least till we die off, from the whims of private business owners?
The chili is no more New Mexico red chile than it is Texas chili. It tastes to me like a spicer variation of the sauce served on “Texas hots” in every Greek diner in western New York and Pennsylvania. I would be surpised if whoever came up with the recipe was not of Greek descent and possibly even from New York state.
I really like my dogs grilled and that’s the way they serve them. The foot long with musard, onions, cheese and of course the chile is a great meal. I do wish that they put some really good meat in the sauce as it has great flavor and heat. The chile fries are good as is the chile cheeseburger. During lunch the wait can be kinda long but worth it.
Ok guyz and guyzettes! Come on….we all know…unless no one is telling…there is no such thing as The Kobe-Dog, but Geez, hasn’t anyone stopped into The Dog House of late? Did I convey the epitome of describing a New Mexican Chile(i) Cheese Dog con las Cebollas? Is there such a thing elsewhere that Y’all are keeping secret???? Let us know!!! For Pete’s Sake, at least take in the tin art work going back to when it was refurbished in the ’70s!!
I remember over 50 years ago that the Dog House used to make a steam burger, does anybody have that receipe?
You hit the nail on the head for this review. The Dog House is the best chilidog I’ve ever had. The chilidogs at Bob’s Burgers in ABQ are pretty similar tasting, but not quite as good as The Dog House.
I brought some red chile pods home to Utah with me, and tried to make a chilidog similar to the Dog House, and it turned out pretty good. Just missing some of their secret ingredients. 🙂 I watched the lady making a fresh batch of sauce one day in there, and she had a pre-mixed packet of spices.
Thanks for this review! Makes me want to come back to ABQ soon.