<P> In Colombia perros calientes are sold in street stands with ketchup, mustard, salsa rosada, mayonnaise, pineapple sauce, cheese and crumbled potato chips . Some add a cooked quail's egg on top . In the coast, it's common to also add some finely shredded lettuce to the bun, giving it a refreshing touch for the coast's hot weather . There is also a version called "perra", it usually has the same other toppings but it's made of chopped bacon and barbecue onions instead of a sausage . </P> <P> In Guatemala shucos are sold across the country, especially in the country's capital, Guatemala City . Shucos are usually served with guacamole, boiled cabbage, mayonnaise, mustard, and an assorted choice of meats . Chopped onions are added by a decent amount of shuqueros (hot dog vendors) across Guatemala City and Antigua . The most popular choices of meats are sausage, chorizo (red sausage), salami, longaniza (white sausage), and bacon . They are cooked in a charcoal grill and hot sauce is offered at customer's request . </P> <P> In Mexico, often called "dogos" or "jochos", is common to top hot dogs with "Pico de Gallo", ketchup, mustard, mayonnaise and wrapping the sausage with bacon . Other parts of the country may include chips, mushrooms, beef or other ingredients besides the bun and sausage . </P> <P> The Sonoran - style or Estilo Sonora hot dog, found in Sonora, is a hot dog wrapped in mesquite - smoked bacon then cooked on a grill or on a griddle or comal, then topped with beans, grilled onions, fresh onions, tomatoes, mayonnaise, cream sauce, mustard and jalapeño salsa or sauce and served on bread and often with a side fresh - roasted chili . It originated in Hermosillo, the capital of Sonora . </P>

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