Do you miss Pop’s Mexi-hot and Johnnie’s Hot Dog Cart? Where to get your summer fix Centre County
In our Uniquely stories, CDT journalists celebrate what we love most about Centre County, its history & culture. Read more. Story idea? cdtnewstips@centredaily.com.
July is National Hot Dog Month and it is time to focus on this mainstay of summer eating. Nathan’s hot dog eating challenge will be held on July 4th and is controversial this year due to the reigning champion, Joey Chestnut, endorsing plant-based hot dog alternatives for the Impossible brand. Nathan’s threw the bum out of the competition, which opened the field for other contenders who want to claim the crown.
Here in Centre County hot dogs are popular at the ball fields where I once witnessed a very graceful dinnertime. A mom sat in the bleachers at a game when, with 8 kids circling, she used tongs to pull hot dogs out of an old-fashioned beverage cooler turned into a hot dog water bath to feed the gang. Instant calm for just a few dollars, rather than purchasing each dog ala carte from the concession stand.
My first food foray in downtown State College in the fall of 1970 included a Pop’s Mexi-hot — hot dogs spread with yellow mustard and topped with finely ground chili loaded with as many minced raw onions as can fit on top — served by the legendary Jim Carelos himself at the East College Avenue location. A family operation, Pop’s Mexi-hots was a State College institution for decades. When he left the College Avenue location, Pop served them from 1980 until the late 1990s at Meyer Dairy, when he retired and sold them the secret recipe for the Mexi-hot sauce. Meyer’s sold Mexi-hots until the pandemic shut down the savory side of the lunch counter, a loss that still hurts. However, they do sell frozen Mexi-hot sauce in pint and half-pint containers so you can recreate the classic at home.
Another hot dog vendor that is sorely missed in town is Johnnie’s Hot Dog Cart, which was perched on the pulse of downtown at the corner of College Avenue and Allen Street. The late John Cocolin, Sr. ran the cart and his April appearance was always a sure sign of spring. The genial vendor made each dog a very special gift with his smile and was an emblem of hospitality for downtown State College until the cold weather shut him down for the season.
Cocolin’s dog of choice was the local Nittany Lion all beef frank, made by Kessler’s Meats. Topping choices included sauerkraut; sweetly caramelized yet spicy New York onions; and a chili-topped “Mexi-dog” in honor of the original “Mexi-hot.” Constant support for additional buns, dogs and toppings for Cocolin’s cart was provided by the Corner Room kitchen, a business owned in part by his son, John Cocolin Jr.
Today there are many options for hot dogs in central PA. Lew Bryson, an author and food and drink broadcaster whose ”Seen Through A Glass” podcast champions local food and drink, recommends the Hot Dog House in Bellefonte. Texas Restaurant on Main Street in Lock Haven is also notable, as are the two locations of Texas Hot Dogs in Altoona, his favorite, the 58th Street shop.
Local hot dog cart vendors include Dogs on the Run operated by Bob Vogely, an experienced chef who also operates Lost Moose Catering, and Sam’s Hot Dogs, run for the past 10 years by husband and wife team Sam and Sherry Shingler, who live in Huntingdon. The bright yellow cart and hot-dog-hatted man can be spotted easily at fairs and festivals in the area and beyond. Sam’s Hot Dogs uses a particular award-winning hot dog that they procure from Cunningham Meats in Indiana, PA. Their wide range of topping offerings includes Reuben, Pineapple Habanero, and Jersey Slaw versions in addition to standards like Tex Mex and a Chicago Dog dusted with celery salt. The regular hot dog sells for $2.50 and prices range up to $5 for the fancier options ($6 if you want corned beef on that Reuben Dog) Sam’s Hot Dogs will be in Philipsburg for Heritage Days, July 10-13.
Celebrate July with a bite of nostalgia, a hot dog, and let it remind you of the good old days. We dug into the archives for the following recipe to help.
John Cocolin’s Recipe for New York Sweet and Spicy Onions
Makes about 1 quart (depending on size of the onions)
2 tablespoons olive oil
3 large, sweet, yellow onions, peeled and sliced thin
4 cloves garlic, minced
one fourth cup marinara sauce (homemade or canned) 2 tablespoons paprika one fourth to one half teaspoon cayenne pepper (optional) salt to taste
Heat olive oil in a large pot and saute onions and garlic until tender. Add marinara sauce, paprika and cayenne. Simmer over a low heat for about 15 minutes. Add salt to taste. Serve over grilled or steamed hot dogs in buns.
