You smell it before you see it. That's the first thing anyone notices when they pull into the parking lot near the corner of Broadway and McClintock. It’s the scent of real hardwood charcoal. Not gas. Not electric griddles. Just raw, smoky heat hitting high-quality meat. If you’ve spent any time in Tempe, Arizona, you know exactly what I’m talking about. Ted’s Hot Dogs isn’t just a fast-food joint; it’s a Buffalo, New York export that somehow feels like it was born in the desert.
The Ted’s Hot Dogs Tempe menu is a weirdly perfect time capsule. It’s remarkably simple, yet it offers a level of customization that would make a modern "build-your-own" bowl concept blush.
Most people come for the hot dogs, obviously. But if you think a hot dog is just a hot dog, you’re missing the point of why this place has a cult following. They use Sahlen’s. If you aren't from Western New York, that name might not mean much, but in the world of tube-shaped meats, Sahlen’s is royalty. They use a pork and beef blend with a natural casing. That casing is the secret. When it hits that open charcoal flame, it doesn't just cook; it blisters. It snaps. That "snap" is the hallmark of a legitimate Ted's experience.
The Dogs and the Fire
When you walk up to the counter, you aren't looking at a pre-made heat lamp situation. You are looking at a guy standing over a literal bed of glowing coals. It’s hot. It’s loud. It’s glorious.
The standard hot dog is the anchor of the menu. You can get it "Regular" or go for the "Footlong." Honestly, unless you aren't that hungry, the footlong is the move. But the Ted’s Hot Dogs Tempe menu also features a "Skinless" version. Don't do it. Unless you have a specific dietary reason to avoid the casing, the skinless dog loses that iconic texture that makes the charcoal grilling worth it.
Then there’s the white bratwurst. In Buffalo, they call it a "white dog." It’s a pork and veal sausage that stays pale even as it gets those dark, charred grill marks. It’s milder, creamier, and honestly a great change of pace if you’ve already had three regular dogs this month.
The Toppings: Don't Skip the Sauce
Ordering at Ted’s is a bit of a performance. You move down the line, and they ask what you want on it.
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- The Hot Sauce: This isn't Tabasco. This is a thick, meat-based chili sauce that has a slow, creeping heat. It’s the soul of the sandwich.
- Mustard and Onions: The classic duo. They use chopped raw onions that provide a sharp crunch against the smoky meat.
- The Relish: It’s sweet, it’s green, and it balances the salt.
- Pickles: Usually a spear on the side, but you can get 'em on there.
Ketchup? Look, they'll give it to you. They won't kick you out of Tempe. But if you want to eat like a local, you go "the works," which usually implies the hot sauce, mustard, onions, and maybe a touch of relish.
Beyond the Bun: Burgers and More
It is a common mistake to assume the Ted’s Hot Dogs Tempe menu stops at the hot dogs. The charcoal grill is a versatile beast.
Their burgers are criminally underrated. Because they’re cooked over charcoal, they have that backyard BBQ flavor that's impossible to replicate on a flat-top. They offer a standard hamburger, a cheeseburger, and even a "Bacon Cheeseburger." They aren't thick, gourmet gastropub patties. They’re thin, flavorful, and meant to be eaten fast.
Then you have the chicken breast. It’s marinated and grilled right there alongside the dogs. It’s probably the "healthiest" thing on the menu, though "health" is a relative term when you’re likely pairing it with a side of deep-fried onion rings.
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Speaking of sides, the onion rings at Ted’s are legendary. They are hand-battered. You can tell because they aren't uniform. Some are massive, some are just little crunchy bits of batter, and they are all salty and perfect. If you’re more of a potato person, the French fries are solid, but the rings are the undisputed champion of the side menu.
The Real Buffalo Staples
Since Ted's is a Buffalo institution, they brought the regional hits with them to Arizona. You’ll find Loganberry on the fountain.
What is Loganberry? It’s a non-carbonated drink that tastes like a cross between a raspberry and a blackberry, but sweeter. It’s the traditional pairing for a charcoal-broiled dog. If you’re feeling adventurous, you can even get a Loganberry milkshake. It sounds weird. It looks purple. It’s delicious.
Why the Tempe Location is Unique
Ted's has been in Tempe since the mid-1980s. Think about that. In a city that constantly tears down the old to build "luxury" student housing, Ted's has remained a constant. It’s a bridge between the college kids at ASU and the long-time residents who remember when South Tempe was mostly fields.
The interior hasn't changed much, and that’s a good thing. It feels like a diner. There’s a sense of urgency in the line, but a relaxed vibe in the booths. You’ll see guys in suits sitting next to construction workers and students in gym shorts.
One thing to keep in mind about the Ted’s Hot Dogs Tempe menu prices: they are fair, but it’s not "dollar menu" cheap. You’re paying for the quality of the Sahlen’s meat and the labor of someone manually grilling your food over charcoal. A full meal—footlong, rings, and a drink—is going to run you a bit more than a typical fast-food combo, but the quality gap is massive.
Insider Tips for Your Visit
- The "Extra Char" Request: If you like your hot dog nearly burnt—that crispy, blackened skin—just ask them to leave it on the fire a bit longer. They’re happy to do it.
- The Veggie Option: Yes, they have a veggie dog. It’s cooked on the same grill, so keep that in mind if you’re a strict vegetarian, but it’s there for those who want the experience without the pork.
- The Chili Cheese Fries: You can ask them to put that signature hot sauce and cheese on your fries. It isn't always explicitly on the main board, but they can make it happen.
- Check the Shakes: They make real milkshakes. The chocolate is a classic, but the Loganberry is the "secret" handshake of Ted’s fans.
The Verdict on the Menu
Is it the most complex menu in the Valley? No. Is it the fanciest? Absolutely not. But the Ted’s Hot Dogs Tempe menu works because it knows what it is. It’s a celebration of high-quality ingredients meeting an ancient cooking method.
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There is something deeply satisfying about watching your food cook over a fire. It taps into some primal part of the brain. When you take that first bite of a charcoal-broiled Sahlen’s dog, and that spicy meat sauce hits your tongue, you realize why people have been lining up here for decades. It’s consistent. It’s nostalgic. It’s just plain good.
If you’re heading there for the first time, don't overthink it. Get a footlong with the works, grab a side of rings, and find a seat. It’s a piece of Western New York history tucked away in the Arizona desert, and honestly, Tempe is better for it.
Next Steps for Your Visit:
To get the most out of your trip, aim for an "off-peak" time. The lunch rush between 11:30 AM and 1:00 PM can get pretty wild, with lines stretching toward the door. If you go around 2:00 PM, you can usually breeze through the line and watch the "charcoal artist" at work without the pressure of twenty people behind you. Also, make sure to check their social media or official site for seasonal shake flavors, as they occasionally rotate in specialty options that aren't on the permanent menu board. Grab a bottle of their hot sauce to go on your way out—it’s the best way to bring a little bit of that Buffalo heat back to your own kitchen.