Choripán is the ultimate in Argentine street food, a sandwich consisting of a chorizo sausage and a variety of condiments in a crusty bun. It is usually consumed on the go, since it is mostly sold at street stands throughout Latin America.

The name choripán is derived from two words: chorizo, referring to the sausage, and pan, meaning bread.

One of the most popular street food items in Chile is the delicious completo – which is the Chilean version of the famous American hot dog. Made with boiled wiener sausages served inside plain bread rolls, the whole dish is finished with generous amounts of various savory condiments such as sauerkraut, mashed avocado, chopped tomatoes, mayonnaise, mustard, and many other luscious combinations.

Depending on the toppings, they appear under various names such as original or Italiana, and can be found in the local laid-back eateries and fast food chains everywhere in the country.

One of the street foods that are synonymous with Chicago, the Maxwell Street Polish sandwich is said to have been created in 1943 by a Macedonian immigrant Jimmy Stefanovic who operated a hot dog stand - now called Jim's Original - back then located in Chicago's old Maxwell Street market district.

Served on a bun, the grilled or fried Polish sausage is topped with grilled onions, yellow mustard and optional pickled green sport peppers. Soon after its invention, Maxwell Street Polish grew to be one of the Windy City's most popular local fare, and remains a staple of its hot dog stands until this day.

Cachorro quente is the Brazilian version of a hot dog consisting of a bread roll filled with sausage links, ground beef in a chunky tomato sauce with green peppers and onions, and melted cheese. The dish is traditionally served with a wide variety of accompaniments such as mashed potatoes, corn, grated carrots, fries, peas, or pico de gallo, depending on the customers' preference.

The toppings are virtually endless, and each region in Brazil has its own preference.

This famous snack is often referred to as the rød pølser, and it is the most common fast food eaten in Denmark. In fact, nothing is considered to be more Danish than eating freshly prepared pølser followed by a refreshing bottle of beer.

It consists of a traditional Danish sausage served in a bun and is held to be a sort of a gourmet hot dog. The original pølser is distinguished by its unusual red color and is traditionally made with pure pork. The first pølser originated around 1921. 

Chicago-style hot dog's history begins with street cart hot dog vendors who first started selling them during the harsh times of the Great Depression. Chicago dog was born as the vendors offered a flavorful, hot meal on a bun and started selling it for only a nickel.

Vienna beef hot dog was placed in a steamed poppyseed bun, then topped with numerous ingredients—green relish, yellow mustard, fresh, diced onions, red tomato slices, kosher pickles, a bit of pickled peppers, and a sprinkle of celery salt. The customers absolutely loved the unique combination of hot and cold, crisp and soft, sharp and smooth, and the hot dogs became an authentic icon of the city. 

Perro caliente is a Colombian variety of the hot dog, characterized by its large size and unusual toppings. The sausage is steamed or boiled and usually topped with ingredients such as pineapple chunks, mayonnaise, ketchup, mustard, raspberries, bacon, and crushed potato chips.

The whole thing is placed in a bread roll which is then wrapped in paper or served in a styrofoam boat. There are a number of regional variations of this popular fast food, so some cooks like to add a bit of lettuce or a quail's egg on top. 

Contrary to popular belief, Coney dog, also called the Coney Island hot dog didn't start on Coney Island, New York. It was invented in Michigan, and three businesses claim to be its original birthplace - American Coney Island in Detroit, Lafayette Coney Island in Detroit and Todoroff's Original Coney Island in Jackson.

A popular theory suggests that it was created by the Greeks and Macedonians who had immigrated to Detroit and passed through Coney Island on their way. The popular dish is consumed since 1917, a beef hot dog that is topped with a beanless, all-meat chili, yellow mustard and diced white onions, served in a warm, steamed bun. 

Carolina-style hot dogs consist of hot dog sausages in a split bread roll. They are characterized by an established set of condiments including slaw, onions, and chili. The hot dogs are sometimes topped with mustard which either acts as a substitute for slaw or can be added as a fourth condiment.

These hot dogs are quite popular due to the sweetness and crunch of slaw that is in contrast with a slight spiciness coming from mustard and chili. Nowadays, the term Carolina-style refers not only to hot dog condiments, but hamburger toppings as well.