This unique and decadent spin on the popular American hot dog hails from Hermosillo, the capital of the Mexican state of Sonora. Developed in the 1980s, this variation presents a hot dog, wrapped in bacon and grilled, and served on a bolillo-style roll. It is topped with pinto beans, onions, tomatoes, and other condiments, often including spicy pickled jalapeño peppers. Sold in Mexico from street carts operated by dogueros, Sonoran hot dogs also are popular in Tucson, Arizona, and have made inroads into the Phoenix culinary scene as well.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 medium tomato, seeded, diced (about ¼ cup)
- ½ medium red onion, diced
- ½ garlic clove, minced
- 3 Tbsp fresh lime juice
- 1 Tbsp fresh cilantro, chopped
- 1 tsp cayenne pepper
- 1 tsp kosher salt
- 4 hot dogs
- 4 slices bacon
- 4 hot dog buns or torpedo rolls (preferably not split)
- ¼ cup canned pinto beans, divided
- ½ avocado, thinly sliced, divided
- ¼ cup pickled jalapeño slices, divided
- Mayonnaise, as needed for topping
- ½ cup potato chips, roughly crushed
- Sprigs of cilantro, as needed for serving
Directions
- Stir together the tomato, red onion, garlic, lime juice, cilantro, cayenne pepper, and salt in a large bowl to create pico de gallo. Set aside until needed for topping hot dogs.
- Preheat a grill on high.
- Wrap each hot dog in a slice of bacon and grill them, turning often, for 12–14 minutes, until the bacon is cooked through and crisp.
- Slice open the buns, leaving the ends intact, and wrap them together in foil. Place the foil-wrapped buns on the grill for about 5 minutes until warm.
- Place each bacon-wrapped hot dog inside one of the warmed buns.
- Spread 1 tablespoon of beans along the side of each hot dog and arrange the avocado slices and jalapeños on the other side.
- Spoon the pico de gallo over each hot dog, spread mayonnaise over the top, and then sprinkle each with crushed chips and cilantro.
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