Amado de la Torre grew up on the big dog from Chicago: the all-beef frank with mustard, relish, chopped onion, tomato slices, pickle spear, sport peppers and celery salt on a poppy seed bun.
He devoured them at Portillo’s. He downed them at Gene & Jude’s. Then de la Torre and a brother opened a place in the Windy City, Big Sammy’s Hot Dogs, and liked their dogs better than those at legendary Chicago institutions.
“We use skinless hot dogs,” he said. “I prefer skinless because they’re more tender and the flavor lasts longer if you steam them a long time.”…