The hot dog: the unofficial food mascot of America. On the grill at cook outs with ketchup and mustard, a footlong dog at the ballgame, or the Rhode Island style, “all the way”. No matter where you eat your hot dog, or what you top it with, we can all agree that it is a summer tradition here in the Ol’ USA. Just as a robin is the first sign of Spring, so the hot dog signals summer.
It’s the end of July, so if you haven’t sunk your teeth into a juicy dog yet, well...you’re late! But let me save you some time and move you right on to the top dog (puns are 9 times out of 10 corny, but still deserve a “ha”). Not your average hot dog that your dad may or may not have overcooked on the grill on the fourth of July, and definitely not coming out of shrink wrapping from the grocery store. Come on, you're better than that!
Gastros is delving out only the finest quality meats and serving them topped with fresh and savory ingredients to have all other dogs envious. These guys have a passion for meat, and want to celebrate it by hand making all of their sausages, brats, hot dogs, cured meats, and charcuterie in house. The best part is, they’re a mobile business! So they serve the people, where the people are! Now, let’s talk about what we got.
The smoked chorizo: let me just say that I have had my fair share of Portuguese sausage (chorizo is my fave, duh), and I feel obliged to tell you that this guy right here!? Was on. POINT. The initial flavor was a handsome smokey deposition, and was followed by a linger spice. The tomatillo relish added a pop of juicy sweetness and combined the poblano crema for an additional kick. But I think ultimately this dog was such a winner because each of the flavors were in check; there wasn’t one that overpowered the other. You can tell that each flavor was measured purposefully in order to complement each other. Put your hands together for the chorizo dog, ladies and gentlemen!
On to the next, we had one of Gastro’s best sellers, and honestly this is the dog that had caught my eye (I had seen pictures of it all over instagram and knew that I had to make it mine). Gastro’s Dirty Hawaiian dog is topped with pineapple-jalapeno relish and pickled red onions. The tender snap when you sink your teeth in gets and A+ on texture, but then the flavors follow and just like that, you’ve fallen in love with a hot dog, and you’re making plans to run away together. I mean I hear that Hawaii has nice beaches and all, but if this is what the pork situation is like over there… I am buying a one way ticket with my new hot dog husband and never coming back. The pineapple-jalapeno salsa serves a sweet and spicy kick and adds to the juiciness of the dog. While the pickled onions give a tangy, mouthwatering feel. Again, Gastro’s shows that they know what they're doing, by having each flavor be intentional and complimentary.
But Gastro’s does not limit themselves to dogs. No, sir. We also helped ourselves to the mexican street corn. Grilled corn, cotija cheese (if it’s not cotija it’s not street corn), red onions, and a salsa verde that had our taste buds left in utter disbelief. It just oozed with yum. But believe me, we eyed the other sides like their charred broccoli, sauteed baby carrots, or their corn bean salsa.
Their extensive dog menu consists of other tempting options such as the Bacon Cheddar Wurst, the Not Duckin Around, and the Bahn Mi dog. Lil bit of different cultures piled onto a tasty dog. Sign me up!
If you want to check out Gastro’s, follow them on Instagram and track their whereabouts as they serve the hungry people of Rhode Island where they're needed most! We found them at Food Truck Friday at Roger Williams Park. So if you’re looking for a hot dog on a hot summer day, and you will absolutely not settle for anything less than gourmet (which, why should you?!), find out where Gastro’s is!
BIG thank you to Gastro's for having us, and a sweet thank you to our model Ari! She is a fitness model, who knows yummy food when she sees it!