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" A new life awaits... Hot Dog Vikings offers an opportunity to eat tasty food for yourself but never by yourself!

Hot Dog Vikings has helped countless individuals build successful hot dog days. Simply by offering consumption of the best jucy hot dogs.

Individuals just like you are the hot dog builders to a lucrative Explosive Taste Experience, while enjoying the San Clemente Atmosphere and patio. Hot dogs eliminate all the hassles of traditional hamburgler upbringing so you can concentrate on what matters most –
Your Hot Dog of a Smile!"


1) One Day You Will Know Where You Will Be!
2) For Once I Can Get Some Good Food!
3) One Time You Can Justify the Commute To Your Friends!
4) Bring a new Taste to your food!
5) More Freedom and Quality Time with Your Friends!

What is HOT?


What our Customers Say About Us...

"I am now a Hot Dog Viking! This taste test proves that there are some of the best hot dogs in the world right in our back yard. These are the best hot dogs I have ever had!"

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Hot dog
NCI Visuals Food Hot Dog.jpg
A cooked hot dog on a bun garnished with mustard.
Alternative name(s) Frankfurters
Dish details
Serving temperature Hot
Main ingredient(s) Pork, beef, chicken or combinations thereof and bread
Variations Multiple
Other information Hot dogs are often pink but may be brown.

A hot dog, also spelled hotdog and also known as a frankfurter or wiener, is a moist sausage of soft, even texture and flavor, often made from meat slurry,[citation needed] typically beef and pork, though some recent varieties substitute chicken or turkey. Most types are fully cooked, cured or smoked.

Hot dogs are most often served hot in hot dog buns, which are special soft, sliced rolls. They may be garnished with mustard, ketchup, onion, mayonnaise, relish, cheese, bacon, chili or sauerkraut. Some hot dogs are bland, while others are highly seasoned.


A "home-cooked" hot dog with mayonnaise, onion, and pickle-relish

Claims about hot dog invention are difficult to assess, as stories assert the creation of the sausage, the placing of the sausage (or another kind of sausage) on bread or a bun as finger food, the popularization of the existing dish, or the application of the name "hot dog" to a sausage and bun combination most commonly used with ketchup or mustard and sometimes relish.

The word frankfurter comes from Frankfurt, Germany, where pork sausages served in a bun similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. Wiener refers to Vienna, Austria, whose German name is "Wien", home to a sausage made of a mixture of pork and beef (cf. Hamburger, whose name also derives from a German-speaking city). Johann Georg Lahner, a 18th/19th century butcher from the Bavarian city of Coburg is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means "little sausage"), in differentiation to the original pork only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Around 1870, on Coney Island, German immigrant Charles Feltman began selling sausages in rolls.

Others have supposedly invented the hot dog. The idea of a hot dog on a bun is ascribed to the wife of a German named Antonoine Feuchtwanger, who sold hot dogs on the streets of St. Louis, Missouri, in 1880, because his customers kept taking the white gloves handed to them for eating without burning their hands. Anton Ludwig Feuchtwanger, a Bavarian sausage seller, is said to have served sausages in rolls at the World's Fair–either the 1893 World's Columbian Exposition in Chicago or the 1904 Louisiana Purchase Exposition in St Louis–again allegedly because the white gloves he gave to customers so that they could eat his hot sausages in comfort began to disappear as souvenirs.

The association between hot dogs and baseball began as early as 1893 with Chris von der Ahe, a German immigrant who owned not only the St. Louis Browns, but also an amusement park.

Harry M Stevens Inc., founded in 1889, serviced major sports venues with hot dogs and other refreshments, making Stevens known as the "King of Sports Concessions" in the US.

In 1916, an employee of Feltman's named Nathan Handwerker was encouraged by celebrity clients Eddie Cantor and Jimmy Durante to go into business in competition with his former employer. Handwerker undercut Feltman's by charging five cents for a hot dog when his former employer was charging ten.

At an earlier time in food regulation the hot dog suspect, Handwerker made sure that men wearing surgeon's smocks were seen eating at Nathan's Famous to reassure potential customers.


Hot dog vendor in Amsterdam

The term "dog" has been used as a synonym for sausage since 1884 and accusations that sausage makers used dog meat date to at least 1845.

According to a myth, the use of the complete phrase "hot dog" in reference to sausage was coined by the newspaper cartoonist Thomas Aloysius "TAD" Dorgan around 1900 in a cartoon recording the sale of hot dogs during a New York Giants baseball game at the Polo Grounds. However, TAD's earliest usage of "hot dog" was not in reference to a baseball game at the Polo Grounds, but to a bicycle race at Madison Square Garden, in The New York Evening Journal December 12, 1906, by which time the term "hot dog" in reference to sausage was already in use. In addition, no copy of the apocryphal cartoon has ever been found.

The earliest usage of hot dog in clear reference to sausage found by Barry Popik appeared in the 28 September 1893 Knoxville Journal.

It was so cool last night that the appearance of overcoats was common, and stoves and grates were again brought into comfortable use. Even the weinerwurst men began preparing to get the "hot dogs" ready for sale Saturday night.

—28 September 1893, Knoxville (TN) Journal, "The [sic] Wore Overcoats," pg. 5

Another early use of the complete phrase "hot dog" in reference to sausage appeared on page 4 of the October 19, 1895 issue of The Yale Record: "they contentedly munched hot dogs during the whole service."

General description

Grilled hot dogs


Common hot dog ingredients:

  • Meat by-products and fat
  • Flavorings, such as salt, garlic, and paprika
  • Preservatives (cure) - typically sodium erythorbate and sodium nitrite

In the US, if variety meats, cereal or soy fillers are used, the product name must be changed to "links" or the presence must be declared as a qualifier.

Pork and/or beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low cost mechanically separated poultry. Hot dogs often have high sodium, fat and nitrite content, ingredients linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.

If a manufacturer produces two types of hot dogs, "wieners" tend to contain pork and are blander, while "franks" tend to be all beef and more strongly seasoned.


A Detroit Coney Island hot dog with chili, onion and mustard.

Common hot dog condiments include ketchup, mustard, pickle relish, coleslaw, sauerkraut, onion, mayonnaise, lettuce, tomato, cheese and chili peppers. They are served in a bun.

The National Sausage and Hot Dog Council US in 2005 found mustard to be the most popular condiment (32 percent). "Twenty-three percent of Americans said they preferred ketchup....Chili came in third at 17 percent, followed by relish (9 percent) and onions (7 percent). Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup."

Commercial preparation

Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are "skinless" as opposed to more expensive "natural casing" hot dogs.

Home cooking hot dogs

Hot dogs are prepared and eaten in a variety of ways. The wieners may be boiled, grilled, fried, steamed, broiled, baked, or microwaved. The cooked wiener may be served on a bun (usually topped with condiments), or it may be used as an ingredient in another dish.

Natural casing hot dogs

As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small intestines of sheep. The products are known as "natural casing" hot dogs or frankfurters. These hot dogs have firmer texture and a "snap" that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs

One of the more recent developments in hot dog preparation: The hot dog toaster.

"Skinless" hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging. This process was invented in Chicago in 1925.

Skinless hot dogs vary in the texture of the product surface but have a softer "bite" than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive.

Health effects

Unlike other sausages which may be sold uncooked, hot dogs are precooked before packaging. Hot dogs can be eaten without additional cooking, although they are usually warmed before serving. Because an unopened, packaged hot dog can have listeriosis bacteria, it is safer to heat them, especially for pregnant women and those with suppressed immune systems.

An American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat — about one hot dog — every day increases risk of colorectal cancer by 20 percent. The Cancer Project group filed a class-action lawsuit demanding warning labels on packages and at sporting events. Hot dogs are high in fat and salt and have preservatives sodium nitrate and nitrite, believed to cause cancer. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.

Choking risk

Hot dogs present a significant choking risk, especially for children. A study in the U.S. found that 17% of food-related asphyxiations among children younger than 10 years of age were caused by hot dogs. Their size, shape and texture make them difficult to expel from the windpipe. This risk can be reduced by cutting a hot dog into small pieces or lengthwise strips before serving to young children. It is suggested that redesign of size, shape and texture would reduce the risk. Pediatric emergency doctors note that a stuck hot dog is almost impossible to dislodge from a child's windpipe.

In the United States

A roadside hot dog stand near Huntington, West Virginia

In the U.S., "hot dog" may refer to just the sausage or to the combination of a sausage in a bun.

Nicknames for hot dogs

There have been many nicknames for hot dogs that have popped up over the years. A hot dog can often be seen under the names of frankfurter, frank, red hot, wiener, weenie, durger, coney, or just "dog".

Hot dog restaurants

Hot dog stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America, 100 million yearly. Hot dogs are also common on restaurants' children's menus.

Regional variations

A take out bag from Yocco's Hot Dogs, a regionally-famous hot dog chain in Lehigh Valley, Pennsylvania

The generic American hot dog is often topped with ketchup, mustard, and perhaps relish, sauerkraut, or onions.

Condiments vary across the country. All-beef Chicago-style hot dogs are topped with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt, but they exclude ketchup.

Many variations are named after regions other than the one in which they are popular. Italian hot dogs popular in New Jersey include peppers, onions, and potatoes. Meaty Michigan hot dogs are popular in upstate New York (as are white hots), while beefy Coney Island hot dogs are popular in Michigan. In New York City, conventional hot dogs are available on Coney Island, as are bagel dogs. Hot wieners, or weenies, are a staple in Rhode Island. Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as "all the way dogs" in New Jersey), but not Texas.

Some baseball parks have signature hot dogs, such as Fenway Franks at Fenway Park in Boston, Massachusetts and Dodger Dogs at Dodger Stadium in Los Angeles, California. The Fenway signature is that the hot dog is boiled and grilled Fenway-style, and then served on a New England-style bun, covered with mustard and relish. Often during Red Sox games, vendors traverse the stadium selling the hot dogs plain, giving customers the choice of adding the condiments.[citation needed]

Hot dogs outside the United States/Canada

A common brand of hot dog available throughout China.

In most of the world, "hot dog" is recognized as a sausage in a bun, but the type varies considerably. The name is applied to something that would not be described as a hot dog in the United States. For example, in New Zealand, it refers to a battered sausage, often on a stick, and the version in a bun is called an "American hot dog".


The world's longest hot dog created was 60 m (196.85 ft), which rested within a 60.3 m bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association's 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

The world's most expensive hot dog was prepared by Joe Calderone for Trudy Tant. Featuring truffle oil, duck foie gras, and truffle butter, the dog sold for $69.

See also

External links


A coney dog is a type of chili dog

A chili dog is a hot dog that is served topped with chili con carne (usually without beans). Often, other toppings are also added, such as cheese, onions, and mustard. One popular variety of chili dog is the Coney dog, which ironically originally came from Michigan and not Brooklyn. A Coney dog is a hot dog piled high with chili, onions and mustard. A Michigan dog is similar to a Coney, as is a Texas hot dog, which is ironically from Pennsylvania.

Chili dogs are also popular in areas that have large Mexican-American populations, such as California, Texas and Arizona. In California, regional chains such as Pink's and Original Tommy's specialize in chili dogs and chili burgers. A major difference between chili dogs in the Southwestern United States and Coneys is that Southwestern chili dogs have spicier chili and are served with brown mustard or no mustard at all, whereas Coneys have spicier dogs and are usually served with yellow mustard. A Sonoran dog, served in Arizona, is a chili dog that also contains bacon and salsa.

Corn Dog
Corndog outside.jpg
Corn dog on stick
Alternative name(s) Pogo, dagwood dog, pluto pup, corny dog
Place of origin United States
Creator(s) Disputed
Dish details
Serving temperature Hot
Main ingredient(s) Hot dog
Cornmeal batter
Variations Multiple

A corn dog is a hot dog coated in cornmeal batter and deep fried in oil, although some are baked. Almost all corn dogs are served on wooden sticks, though some early versions were stickless.


There is some debate as to the exact origins of the corn dog; they appeared in some forms in the US by the 1920s, and were popularized nationally in the 1940s. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick; it reads in part:

I have discovered that articles of food such, for instance, as wieners, boiled ham, hard boiled eggs, cheese, sliced peaches, pineapples, bananas and like fruit, and cherries, dates, figs, strawberries, etc., when impaled on sticks and dipped in batter, which includes in its ingredients a self rising flour, and then deep fried in a vegetable oil at a temperature of about 390° F., the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment.

In 300 Years of Kitchen Collectibles, author Linda Campbell Franklin states that a "Krusty Korn Dog baker" machine appeared in the 1929 Albert Pick-L. Barth wholesale catalog of hotel and restaurant supplies. The 'korn dogs' were baked in a corn batter and resembled ears of corn when cooked.

An article in The New York Times made reference to "corn dog" stands as early as 1947. A number of current corn dog vendors lay claim that credit for the invention and/or popularization of the corn dog. Carl and Neil Fletcher lay such a claim, having introduced their "Corny Dogs" at the Texas State Fair sometime between 1938 and 1942. The Pronto Pup vendors at the Minnesota State Fair claim to have invented the corn dog in 1941. Cozy Dog Drive-in, in Springfield, Illinois, claims to have been the first to serve corn dogs on sticks, in 1946. Also in 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach, Santa Monica, California.


"Corny Dogs" as sold at the Texas State Fair in 2008
Corn dog (cross section)

Corn dogs are often served as street food or as fast food. Some vendors or restaurateurs dip and fry their dogs just before serving. Corn dogs can also be found at almost any supermarket in North America as frozen food that can be heated and served. Some corn dog purveyors sell these premade frozen corn dogs which have been thawed and then fried again or browned in an oven. Premade frozen corn dogs can also be microwaved, but the cornbread coating will lack texture. Corn dogs may be eaten plain or with a variety of condiments, such as ketchup, mustard, relish and mayonnaise.


Both vegetarian corn dogs and corn dog nuggets are made as meatless alternatives by many of the same companies that produce veggie dogs.

A breakfast version of the corn dog consists of a breakfast sausage deep-fried in a pancake batter.

In Australia, a hot dog sausage on a stick, deep fried in batter, is known as a Dagwood Dog or Pluto Pup or Dippy Dog, depending on region. Variants exist that use wheat-based or corn-based batters. These are not to be confused with the British and Australian battered sav, a Saveloy deep fried in a wheat flour based batter, as used for fish and chips, which generally does not contain cornmeal. In New Zealand and South Korea, a similar battered sausage on a stick is called a "hot dog", whereas a "frankfurter" sausage in a long bun is referred to as an "American hot dog". In Japan, corn dogs are found at many supermarkets and convenience stores as American Dogs (katakana:????????) for their American origin.

In Canada, corn dogs may be referred to as "pogo sticks", or "pogos", after a popular brand name.

Another version comes with either melted cheese in-between the hot dog and the breading or the hot dog is replaced with a cheese-filled hot dog.

Yet another version is the cornbrat (or corn brat), which is a corn dog made with bratwurst instead of a wiener or hot dog.

Hot dogs can also so be covered in a potato and egg coating; fried and served on a stick like a corn dog. In effect, the cornbread component is replaced with a Latke.

Small corn dogs, known as "corn puppies," "mini corn dogs," or "corn dog nuggets," are a variation served in some restaurants, generally on the children's menu or at fast food establishments. A serving includes multiple pieces, usually 10. In contrast to their larger counterparts, corn puppies are normally served stickless as finger food.

Annual celebration

National Corndog Day is a celebration of basketball, the corn dog, tater tots, and American beer that occurs in March of every year on the first Saturday of the NCAA Men's Division I Basketball Championship. In 2009, parties celebrating National Corndog Day occurred at over 300 locations in all 50 states of the United States, in addition to the District of Columbia.

See also

Bratwurst with sauerkraut and potatoes
Nürnberger pork bratwurst with sauerkraut and mustard, in Munich.

A bratwurst is a sausage usually composed of veal, pork or beef.

The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage.[citation needed] Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast. Bratwurst are usually grilled and sometimes cooked in broth or beer.

Eating practices and traditions


How the sausage is served varies by region. In Thuringia, it is often eaten with hot German mustard in a bread roll or Brötchen. There and further south, the bratwurst is often served "pinched" in a bread roll, much like a forerunner of the American hot dog in a bun. It is a very popular form of fast food in German-speaking countries, often cooked and sold from small stands and street vendors. Recipes for the sausage can also vary; some sources list over forty different varieties of German bratwurst.

A giant wurst-and-bun statue can be found at the main intersection of Holzhausen, the location of the German Bratwurst Museum (Deutsches Bratwurstmuseum). The museum, run by the Friends of Thuringian Bratwurst, opened in 2006 and is devoted only to the Thuringian sausage.

The oldest document in the museum mentions bratwurst for the first time in 1404 in Thuringia. In 1410 followed the County of Katzenelnbogen.

Regional variations

Nürnberger Rostbratwurst
Coburger Bratwurst
Bratwurst originating in the city of Coburg in Bavaria. It is made from a minimum of 15% veal or beef, and its seasonings include only salt, pepper, nutmeg, and lemon zest. It is coarse in texture and measures about 25 cm in length. Traditionally it is grilled over pinecones and served in a bread roll (Brötchen).
Fränkische Bratwurst
A relatively long (10–20 cm), thick, coarse sausage, originating from the Franconia (Franken) region. It dates back to 1573. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad, but with no mustard.
Kulmbacher Bratwurst
The Kulmbacher Bratwurst, from the city of Kulmbach in Bavaria, is made mainly from finely ground veal. It is long and thin.
Nürnberger Rostbratwurst
A small, thin bratwurst from the city of Nürnberg. It is no longer than 7–9 cm and weighs no more than 25 g. It is traditionally grilled over a beechwood fire and served in sets of 6 or 12 with horseradish and sauerkraut or potato salad. Perhaps the most popular sausage in Germany, Nürnberger Bratwürste / Nürnberger Rostbratwürste is also protected under EU law with PGI status. Traditionally roasted and served three abreast on a bun with mustard, this pork-based wurst is recognized in markets and restaurants across Germany. Fresh marjoram and ground caraway seed are attributed to being among the important ingredients in this distinctive sausage.
Nordhessische Bratwurst
The Nordhessische Bratwurst (from Northern Hessen) is similar to the Thüringer Rostbratwurst in taste. It is made from coarsely ground pork and is heavily seasoned. It measures around 20 cm in length. Traditionally, it is grilled over a wood fire and served on a cut-open roll with mustard.
Rote Wurst
The Rote Wurst is a favorite Bratwurst of the Swabian region. It is similar to the Bockwurst, and is made from finely ground pork and bacon. Its taste is spicy. To prevent splitting during grilling or pan frying, an X is cut into the ends of the sausage. The ends open during cooking, but the rest of the sausage remains intact, giving it its traditional shape.
Thüringer Rostbratwurst
The Thüringer Rostbratwurst is a spicy sausage from Thüringen. It is the oldest known Bratwurst in Germany and dates back to 1404. It is long (15–20 cm) and thin in shape. Traditionally, it is grilled over a charcoal fire and eaten with mustard and bread.
Würzburger Bratwurst
The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg. Its size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken-Wine.

In the United States

Bratwurst is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the famous hot dog. It is also the origin of the "beer brat", a regional favorite where the bratwurst are poached in beer (generally a combination of a pilsner style, with butter and onions) prior to grilling over charcoal.

The bratwurst was popularized in Sheboygan County, Wisconsin in the 1920s. In general, each local butcher shop would take orders and hand make bratwurst fresh to be picked up on a particular day. The fat content of the sausages was substantial, making daily pick up necessary to avoid spoilage. Much of the fat was removed during the cooking over charcoal. Usually one kept a pan of cold water handy to the grill, so it was easy to dip one's fingers in and fling the water onto the flames caused by the burning of the excess fat.

The bratwurst (or "brat") also became popular as a mainstay of sports stadiums after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1953. The bratwurst were such a hit, Sperling said, that Duke Snider of the Brooklyn Dodgers took a case back to New York, and the rest is history. Currently Miller Park in Milwaukee, Wisconsin is the only baseball stadium that sells more bratwurst than hot dogs.


San Clemente is a city in Orange County, California, United States. As of 2005, the city population was 65,338. Located six miles south of San Juan Capistrano at the southern tip of the county, it is roughly equidistant from San Diego and Los Angeles. The north entrance to Marine Corps Base Camp Pendleton (known as the "Christianitos Gate") is located in San Clemente.

Prior to the arrival of the Spanish, the area was inhabited by what came to be known as the Juaneño Indians. After the founding of Mission San Juan Capistrano, the local natives were conscripted to work for the mission. The city of San Clemente was founded in 1925 by real estate developer (and former mayor of Seattle) Ole Hanson who named it San Clemente after a town in Spain. As it were, San Clemente Island was named after the city later since it is directly west of the coast. Hanson envisioned it as a Spanish-style coastal resort town, a "Spanish Village by the Sea." In an unprecedented move, he had a clause added to the deeds requiring all building plans to be submitted to an architectural review board in an effort to ensure that future development would retain some Spanish-style influence (for example, for many years it was required that all new buildings in the downtown area have red tile roofs). It was incorporated in 1928 with a council-manager government.

Nixon's "Western White House"
In 1968 President Richard Nixon bought the H. H. Cotton estate, one of the original homes built by one of Hanson's partners. Nixon called it "La Casa Pacifica," but it was nicknamed the "Western White House", a term now commonly used for a President's vacation home. It sits above one of the West Coast's premier surfing spots, Trestles, and just north of historic surfing beach San Onofre. During Nixon's tenure it was visited by many world leaders , including Soviet Premier Leonid Brezhnev, Mexican President Gustavo Díaz Ordaz, Japanese Prime Minister Eisaku Sato, and Henry Kissinger, as well as businessman Bebe Rebozo. Following his resignation, Nixon retired to San Clemente to write his memoirs. He later sold the home and moved to Park Ridge, New Jersey. The property also has historical tie to the democratic side of the aisle; prior to Nixon's tenure at the estate, H.H. Cotton was known to host Franklin D. Roosevelt, who would visit to play cards in a small outbuilding overlooking the Pacific Ocean.

Surfing legacy San Clemente catches swells all year long. Going from South to North, they include Trestles (technically just south of the city line), North Gate, State Park, Riviera, Lasuen, The Hole, Beach House, T-Street, The Pier, 204, North Beach, and Poche. San Clemente is also the surfing media capital of the world as well as a premier surfing destination. It is home to Surfing Magazine, The Surfer's Journal, and Longboard Magazine, with Surfer Magazine just up the freeway in San Juan Capistrano. The city has a large concentration of surfboard shapers and manufacturers. Additionally, many world renowned surfers were raised in San Clemente or took up long-term residence in town, including Hobie Alter, Jr., Shane Beschen, Gavin Beschen, Matt Archbold, Christian Fletcher, Mike Parsons (originally from Laguna Beach), Colin McPhillips, Rocky Sabo, Colleen Mehlberg, Greg Long, Dino Andino, Chris Ward, and many, many others. San Clemente High School has won 6 out of 7 most recent NSSA national surfing titles.

Education The city is served by Capistrano Unified School District. Within the city, there are 5 elementary schools, 3 middle schools, and 1 high school. Elementary Schools: Concordia Elementary, Truman Benedict, Vista Del Mar, Las Palmas, and Lobo Elementary. Middle Schools: Bernice Ayer, Shorecliffs, and Vista Del Mar. High Schools: San Clemente High San Clemente High School is the only high school in San Clemente. Ranked in the top 1.3% of schools nationwide, San Clemente also has an IB (International Baccalaureate) Program, a vast number of AP Courses. The music program also boasts a nationally recognized Vocal Arts Program with award-winning Madrigals, Women's Ensemble, and A Cappella choirs. San Clemente's IB students rank in the top 3% of the World for their IB scores and the program has expanded vastly in the past few years under the direction of Patrick Harris and Kathleen Sigafoos, the IB Coordinators of the School.

* City of San Clemente official website
* The San Clemente Sun Post News, the town's oldest newspaper
* San Clemente Times community newspaper



Orange County is a county in Southern California, United States. Its county seat is Santa Ana. According to the 2000 Census, its population was 2,846,289, making it the second most populous county in the state of California, and the fifth most populous in the United States. The state of California estimates its population as of 2007 to be 3,098,121 people, dropping its rank to third, behind San Diego County. Thirty-four incorporated cities are located in Orange County; the newest is Aliso Viejo.

Unlike many other large centers of population in the United States, Orange County uses its county name as its source of identification whereas other places in the country are identified by the large city that is closest to them. This is because there is no defined center to Orange County like there is in other areas which have one distinct large city. Five Orange County cities have populations exceeding 170,000 while no cities in the county have populations surpassing 360,000. Seven of these cities are among the 200 largest cities in the United States.

Orange County is also famous as a tourist destination, as the county is home to such attractions as Disneyland and Knott's Berry Farm, as well as sandy beaches for swimming and surfing, yacht harbors for sailing and pleasure boating, and extensive area devoted to parks and open space for golf, tennis, hiking, kayaking, cycling, skateboarding, and other outdoor recreation. It is at the center of Southern California's Tech Coast, with Irvine being the primary business hub.

The average price of a home in Orange County is $541,000. Orange County is the home of a vast number of major industries and service organizations. As an integral part of the second largest market in America, this highly diversified region has become a Mecca for talented individuals in virtually every field imaginable. Indeed the colorful pageant of human history continues to unfold here; for perhaps in no other place on earth is there an environment more conducive to innovative thinking, creativity and growth than this exciting, sun bathed valley stretching between the mountains and the sea in Orange County.

Orange County was Created March 11 1889, from part of Los Angeles County, and, according to tradition, so named because of the flourishing orange culture. Orange, however, was and is a commonplace name in the United States, used originally in honor of the Prince of Orange, son-in-law of King George II of England.

Incorporated: March 11, 1889
Legislative Districts:
* Congressional: 38th-40th, 42nd & 43
* California Senate: 31st-33rd, 35th & 37
* California Assembly: 58th, 64th, 67th, 69th, 72nd & 74

County Seat: Santa Ana
County Information:
Robert E. Thomas Hall of Administration
10 Civic Center Plaza, 3rd Floor, Santa Ana 92701
Telephone: (714)834-2345 Fax: (714)834-3098
County Government Website:


Noteworthy communities Some of the communities that exist within city limits are listed below: * Anaheim Hills, Anaheim * Balboa Island, Newport Beach * Corona del Mar, Newport Beach * Crystal Cove/Pelican Hill, Newport Beach * Capistrano Beach, Dana Point * El Modena, Orange * French Park, Santa Ana * Floral Park, Santa Ana * Foothill Ranch, Lake Forest * Monarch Beach, Dana Point * Nellie Gail, Laguna Hills * Northwood, Irvine * Woodbridge, Irvine * Newport Coast, Newport Beach * Olive, Orange * Portola Hills, Lake Forest * San Joaquin Hills, Laguna Niguel * San Joaquin Hills, Newport Beach * Santa Ana Heights, Newport Beach * Tustin Ranch, Tustin * Talega, San Clemente * West Garden Grove, Garden Grove * Yorba Hills, Yorba Linda * Mesa Verde, Costa Mesa

Unincorporated communities These communities are outside of the city limits in unincorporated county territory: * Coto de Caza * El Modena * Ladera Ranch * Las Flores * Midway City * Orange Park Acres * Rossmoor * Silverado Canyon * Sunset Beach * Surfside * Trabuco Canyon * Tustin Foothills

Adjacent counties to Orange County Are: * Los Angeles County, California - north, west * San Bernardino County, California - northeast * Riverside County, California - east * San Diego County, California - southeast

Orange County is home to many colleges and universities, including:
"An honest answer is the sign of true friendship."
Viking Hot Dogs
, Serves the Southern Orange County and Southern California
and receives customers from the following local cities:

Aliso Viejo, Anaheim, Anaheim Hills, Brea, Buena Park, Capistrano Beach, Cerritos, Corona Del Mar, Costa Mesa, Coto De Caza, Cowan Heights, Crystal Cove, Cypress, Dana Point, Dove Canyon, El Toro, Foothill Ranch, Fountain Valley, Fullerton, Garden Grove, Huntington Beach, Huntington Harbour, Irvine, La Habra, La Habra Heights, La Palma, Ladera Ranch, Laguna Beach, Laguna Hills, Laguna Niguel, Laguna Woods, Lake Forest, Lakewood, Las Flores, Lemon Heights, Long Beach, Los Alamitos, Midway City, Mission Viejo, Modjeska Canyon, Monarch Beach, Newport Beach, Newport Coast, Orange, Orange, Park Acres, Peralta Hills, Placentia, Portola Hills, Rancho Santa Margarita, Rossmoor, San Clemente, San Juan Capistrano, Santa Ana, Seal Beach, Silverado Canyon, Stanton, Sunset Beach, Surfside, Trabuco Canyon, Tustin, Villa Park, Wagon Wheel, Westminster, Yorba Linda


SAN CLEMENTE HOT DOG COMPANY - 111 W. Avenida Palizada, San Clemente, CA 92672

Call (949) 441-8490

"Our Hot Dogs Can Make You Smile!"


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