Eating top hot dogs can only be done in one place in Madrid: “Paperboy”. You don’t have to go to the Yankee stadium to understand and try it. Here they mix journalism with hot dogs, it may sound crazy, but the truth is it’s the perfect combination, and I’ll tell you why. Each hot dog has the name of a famous newspaper (of the world) and prepared with different ingredients (the one I like most is Le Parisien: goat cheese, arugula, onion compote and honey and old mustard).
Here they look for a different hot-dog-eating experience, and they give the special touch of different countries to something that seems basic, like bread and sausages, making it a gourmet experience.
I’m not a fan of hot dogs, but the only place where I allow myself to eat one is at Paperboy. It is run by its owner and chef, the Venezuelan Alfonso Bortone, who will make you feel at home.
Made with recipes that fuse ingredients from different countries, from Venezuela to Canada, the secret of its success is in the sausages (Frankfurt, Bratwurst, Chicago, frikandel or tofu), cooked in the moment in the water bath and passed through the iron before being placed in artisanal muffins that puts the cherry on top of Paperboy’s hot dogs.