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Two Sonoran hot dogs loaded with toppings, served in a restaurant food basket with Ruffles chips.

Sonoran Hot Dog


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!




  • 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


  • 2 Roma tomatoes, diced
  • 1/2 cup red onion, chopped
  • 2 tablespoons cilantro leaves (no stems), chopped
  • 1 avocado, chopped or sliced


  • Mayonnaise 
  • Hellmann’s Chipotle Sauce
  • Yellow mustard
  • Ketchup
  • 2 Mexican limes (key limes), quartered


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.


  1. 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.
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.
  6.  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.


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

Keywords: Sonoran Hot Dog, Mexican Hot Dog