Sonoran Hot Dog
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The Sonoran hot dog (AKA: Mexican hot dog) is popular on both sides of the border. Bacon-wrapped wieners are grilled oven an open flame. Nestled in hot dog buns, they’re loaded up with delicious toppings and condiments.
ABOUT MEXICAN HOT DOGS
Here in Mexico, we love grilling. And we love get-togethers. We take a lot of pride in producing delicious flavorful food to share with family and friends. These quick hand-held meals are no exception!
Mexican hot dogs are festive street food. Grilled wieners are served on Bimbo brand hot dog buns or Mexican bolillos (short puffy baguettes). They feature a truckload of condiments and toppings. Everything but the kitchen sink!
Popular condiments: mayonnaise, yellow mustard, ketchup, chipotle sauce, salsa verde, red salsa, sour cream or Mexican crema, and guacamole.
Toppings often include: diced tomatoes; diced fresh onion; sautéd bell peppers, mushrooms and onion; cooked pinto beans; grilled chiles; cilantro, shredded lettuce; sliced avocado; crumbled chorizo; cucumbers in sour cream; cotija cheese; crumbled potato chips; and cooked ground beef.
You’ll find this hybrid USA/Mexico novelty in the Mexican state of Sonora, as well as California (Los Angeles and San Diego), and Arizona (Tucson and Phoenix). These “dogos” are often sold from street carts at night or from food trucks. Look for hot dog vendors called dogueros or hotdogueros.
There are specific potato chips traditionally served with this hand-held meal: Ruffles potato chips. Serve this on-the-go meal with a few fresh wedges of lime. Here in Mexico, we’re all about the taste of lime!
INGREDIENTS
FOR THE HOT DOGS
- Hot dogs
- Bacon strips (uncooked)
- Jalapeños
- Corn oil
- White onion
- Bell peppers
- Sea salt
- Hot dog buns or Mexican bolillos
- ALSO NEEDED: toothpicks
PICO DE GALLO WITH AVOCADO
- Roma tomatoes
- Red onion
- Cilantro
- Avocado
CONDIMENTS
- Mayonnaise
- Hellmann’s Chipotle Sauce
- Yellow mustard
- Ketchup
- Mexican limes (key limes)
RECIPE STEPS BEFORE GRILLING HOT DOGS
RECIPE PREP: Soak toothpicks in water for 20 minutes. This will help prevent them from burning on the grill and breaking apart.
- STEP 1: On a wooden board with knife, thinly slice the onion and bell pepper(s).
- STEP 2: Heat corn oil in a wide skillet over medium-high heat. Sauté the white onion until it starts to caramelize. Add the sliced bell pepper to the pan. Continue sautéing until bell peppers are soft and onions are fragrant. If desired, season the mixture with a pinch of salt.
- STEP 3: Prepare the pico de gallo: combine diced tomatoes, diced red onions and chopped cilantro. Fold in diced avocado. Refrigerate. NOTE: If you’re prepping this way in advance, keep the avocado separate. Drizzle lime juice over the top to prevent it from browning.
- STEP 4: My own preference: slightly pre-cook the bacon until the edges are crisp. But keep the strips flexible. In a spiral fashion, wrap one strip of bacon around each hot dog. Secure the bacon in place with toothpicks.
KITCHEN SMARTS: Get this recipe done faster by multi-tasking. While onions and bell peppers are cooking, prep the pico de gallo. Later, blister the jalapeños on the grill at the same time the hot dogs are grilling.
GRILL AND SERVE MEXICAN HOT DOGS
- STEP 1: On grill or stovetop, roast jalapeños over an open flame until the skins have blistered. Use metal tongs to turn and flip the peppers.
- STEP 2: Transfer chiles to a wooden board. Cut off stems and discard them. Slice the jalapeños lengthwise into strips.
- STEP 3: Grill the hot dogs until the bacon is rippled and cooked as desired. Remove and discard toothpicks. Lightly toast hot dog buns.
- STEP 4: With metal tongs, nestle grilled wieners into the buns. Drizzle the top with a variety of condiments. Add grilled jalapeños, sautéed peppers and onion, and avocado pico de gallo. Serve with wedges of lime.
RECIPE FAQ
Roast the jalapeños and bacon-wrapped wieners in a 400°F oven. Arrange the hot dogs and chiles on a baking tray. Lightly drizzle the chiles with corn oil. Cook jalapeños about 25 minutes, rotating occasionally, until all sides are blistered. Cook Mexican hot dogs about 30 minutes, or until the bacon starts to crisp up and ripple.
Soak the toothpicks in water for 10 to 15 minutes. This will help prevent the wood from burning on the grill and falling apart.
Instead of diced avocado, use store-bought guacamole. Instead of homemade pico de gallo, buy it at the market.
Slightly pre-cook the bacon before wrapping it around the hot dog. To save time, buy a package of pre-cooked Hormel bacon. In addition to supermarkets, you can also find this product at Costco.
MORE EASY MEXICAN RECIPES
Get ready for summer entertaining with these delicious Mexican recipes! Each time-tested favorite is enjoyed here on the shores of Puerto Vallarta. It’s now easier than ever to bring home the authentic flavors of Mexico.
- AUTHENTIC MEXICAN GUACAMOLE
- MEXICAN PICKLED ONIONS
- HORCHATA
- AGUA DE JAMAICA
- SPICY GRILLED LIME SHRIMP
- BAJA FISH TACOS
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Friends and family who’ve tried this Mexican favorite say these Sonoran Hot Dogs are the bomb! They’re way better than standard American hot dogs. If you agree, give this flavorful recipe a 5-star rating in the comments.
Sonoran Hot Dog
- Total Time: 35 Minutes
- Yield: 4 Servings 1x
Description
Sonoran hot dogs feature wieners wrapped in bacon, grilled to perfection, and served in a bun. They’re loaded sky high with a huge bounty of richly flavorful condiments and toppings. It’s a Mexican spin on an American favorite!
Ingredients
FOR THE HOT DOGS
- 4 hot dogs (wieners)
- 4 strips of bacon (uncooked)
- 2 jalapeños
- 1 tablespoon corn oil
- 1/2 medium white onion, thinly sliced
- 1 small bell pepper, thinly sliced
- Sea salt, to taste
- 4 hot dog buns or Mexican bolillos
- ALSO NEEDED: toothpicks
PICO DE GALLO WITH AVOCADO
- 2 Roma tomatoes, diced
- 1/2 cup red onion, chopped
- 2 tablespoons cilantro leaves (no stems), chopped
- 1 avocado, chopped or sliced
CONDIMENTS
- Mayonnaise
- Hellmann’s Chipotle Sauce
- Yellow mustard
- Ketchup
- 2 Mexican limes (key limes), quartered
Instructions
KITCHEN SMARTS: Get this recipe done faster by multi-tasking. While onions and bell peppers are cooking, prep the pico de gallo. Blister the jalapeños on the grill at the same time the hot dogs are grilling.
SONORAN HOT DOG RECIPE
- Heat corn oil in a wide skillet over medium-high heat. Sauté the white onion until it starts to caramelize. Add the sliced bell pepper to the pan. Continue sautéing until bell peppers are soft and onions are fragrant. If desired, season the mixture with a pinch of salt.
- Prepare the pico de gallo: combine diced tomatoes, diced red onions and chopped cilantro. Fold in diced avocado. Cover and refrigerate. NOTE: If you’re prepping this way in advance, keep the avocado separate. Drizzle lime juice over the top to prevent it from browning.
- On grill or stovetop, roast jalapeños over an open flame until the skins have blistered. Use metal tongs to turn and flip the peppers. Transfer chiles to a wooden board. Cut off stems and discard them. Slice the jalapeños lengthwise into strips.
- If desired, this is my own preference, slightly pre-cook the bacon until the edges are crisp. But keep the strips flexible. In a spiral fashion, wrap one strip of bacon around each hot dog. Secure the bacon in place with toothpicks.
- Grill the hot dogs until the bacon is rippled and cooked as desired. Remove and discard toothpicks. Lightly toast the hot dog buns. With metal tongs, nestle grilled wieners into the buns.
- Drizzle the top with a variety of condiments. Add grilled jalapeños, sautéed peppers and onion, and avocado pico de gallo. Serve with wedges of lime.
Notes
HOW TO MAKE SURE BACON IS COOKED AND WIENERS AREN’T BURNT: Slightly pre-cook the bacon before wrapping it around the hot dog. To save time, buy a package of pre-cooked Hormel bacon. The strips are very flexible. In addition to supermarkets, you can also find this product at Costco.
HOW TO PREVENT TOOTHPICKS FROM SCORCHING ON THE GRILL: Soak the toothpicks in water for 10 to 15 minutes. This will help prevent the wood from burning on the grill and falling apart.
HOW TO GRILL THIS RECIPE INDOORS: Roast the jalapeños and the bacon-wrapped wieners in a 400°F oven. Arrange the hot dogs and chiles on a baking tray. Lightly drizzle the chiles with corn oil. Cook jalapeños about 25 minutes, rotating occasionally, until all sides are blistered. Cook Mexican hot dogs about 30 minutes, or until the bacon starts to crisp up and ripple.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
SONORAN HOT DOG > JOIN THE CONVERSATION
For summer BBQs and get-togethers, what foods do you enjoy grilling? Have you ever tried a Mexican hot dog? What are your favorite toppings? Join the conversation below!
Perfect for MDW! I loved learning with a Sonoran hotdog was. Can’t wait to try this.
These look delicious! I love all the toppings on this hot dog.
Oh wow these hot dogs need to happen this long weekend!! Thank you so much for this recipe, I am sure this will be a hit!
I’m going to say I come from Chicago and we take our hot dogs pretty seriously! These look delicious, and I can not wait to try them.
Wow now that is a dog dressed to the nines, I love it!
These hot dogs are delicious and full of so much flavor! My daughter and hubby loved these Sonoran hot dogs! Making these again for sure!
My hot game just got an upgrade with these! Wow! Love how authentic they are and the culture we learned about them!
These hot dogs are amazingly delicious. Love the flavor combo. Yum!! This recipe’s a keeper.
Oh wow!!! These were absolutely fantastic. The whole family can’t wait until we make them again! Yum!