The Most Popular 4th of July Dish in Every U.S. State

Detroit’s answer to the all-American hot dog comes fully loaded and unapologetically messy. Coney dogs—natural-casing franks buried under beanless chili, diced onions, and yellow mustard—are as much about ritual as they are flavor. They’ve been a staple since the early 1900s, born in a wave of Greek immigrant diners that spread across the state.

At 4th of July cookouts, they’re served by the dozen, quickly devoured, and rarely eaten with grace. That’s the charm. In Michigan, celebration means leaning into the familiar, even when it drips down your wrist. And a proper Coney? That’s summer in a bun.