WHERE TO EAT The best Michigan Hot Dog in the world (according to food experts)

"At Ted’s, order your char-broiled hot dog well done (some char is the traditional way) with the first staffer you encounter inside; when you reach the second staffer, you can ask for “the works”—which entails mustard, diced onion, sweet relish, ketchup, hot sauce, and a pickle—or maybe go for something simpler, like hot sauce and onions, so you can better taste the pork-beef dog and Ted’s famous sauce."

"The obscure regional food known as "Michigans"—hot dogs with chili-like "Michigan sauce," plus onions and yellow mustard—aren't found in Michigan at all, but in far upstate New York. The Michigans at Clare & Carl's are some of the best, with long buns that house the whole tasty mess, served from a squat clapboard shack that’s more than 70 seasons old."

"Each Michigan is presented in a cardboard boat. The heft of the sauce contrasts with the fluffy bun and fatty frank, and while each separate ingredient is inarguably ignominious, the combo is taste-buds magic – especially when topped with a line of yellow mustard and a scattering of crisp, chopped raw onions."

"McSweeney’s makes excellent sauce: luxuriously beefy, flecked with pepper that kindles a nice glow on the tongue. The package is substantial enough that Michigans come with a fork."

"In Buffalo, when you’re in the mood for red hots, you go to Louie’s, which has six locations in the region and has been a destination since 1967. Do as the locals do and get your red hot, from Buffalo-based Sahlen’s, on a steamed bun with mustard onions, and Louie’s Special Greek Sauce, a thin, spiced beef chili. You’ll probably want to order at least two."