Sonoran Hot Dog

5.0

(2)

2 Reviews

Bacon-wrapped hot dogs are topped with charred onions, pickled peppers, salsa, and beans in this street vendor-inspired hot dog from Sonora.

Marianne Williams

Published on June 5, 2024

Tested by

Jasmine Smith

Sonoran Hot Dogs. — Photo:
Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle

Active Time:

25 mins

Total Time:

25 mins

Servings:

Crispy, rendered bacon envelopes a snappy, juicy hot dog in this recipe inspired by the street vendors of northern Mexico. The onion and pickled pepper topping has a richness that comes from cooking the onion in the rendered bacon fat. The hot dog is also topped with pinto beans, drained salsa, mayonnaise, and mustard to bring everything together. While the most traditional buns can only be found in Sonora and some specialty stores, we opt for bolillo-style buns, or bun-length, which are easier to find.

Frequently Asked Questions

Where was the Sonoran hot dog invented?

Sonoran hot dogs are originally from Hermosillo, a city in the Mexican state of Sonora. They made their way into Arizona in the 1970s and can be found all over the Southwest U.S. The version at El Guero Canelo in Tucson, Arizona, is so renowned it earned a 2018 James Beard Award among America's Classics.
What makes a Sonoran hot dog?

Sonoran hot dogs are known for being wrapped in bacon, typically served in a bolillo-style hot dog bun and topped with a jalapeño salsa, mayonnaise, and other toppings such as pinto beans and tomatoes.

Note from the Food & Wine Test Kitchen

Drain the pickled peppers and salsa to keep the hot dog from becoming wet and soggy.

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Ingredients

4 bun-length beef hot dogs (1 1/2 ounces each)
4 to 6 bacon slices (not thick cut)
1/2 small yellow onion, peeled and cut in half lengthwise
2 tablespoons pickled jalapeño chiles or banana peppers, drained and roughly chopped
1/4 teaspoon kosher salt
4 bolillo-style or top-cut hot dog buns
4 tablespoons mayonnaise, divided
1/4 cup pico de gallo, drained
1/4 cup pinto beans, warmed
4 teaspoons yellow mustard

Directions

Starting at top of each hot dog, wrap 1 piece of bacon around and down hot dog, overlapping slightly to cover entire hot dog. (Use another 1/2 piece bacon per hot dog, if needed, to cover hot dog.) If bacon does not naturally adhere to hot dog, use wooden picks to secure.
Heat hot dogs in a large skillet over medium. Cook, turning occasionally, until bacon is crispy and fat is rendered, about 10 minutes. Once enough fat is rendered (about 4 minutes), place onion, cut sides down, in skillet with hot dogs; cook until charred and slightly softened, about 2 minutes per side. Transfer bacon-wrapped hot dogs to a plate; cover using aluminum foil, and keep warm. Transfer onion to a cutting board, and let cool slightly, about 5 minutes. Roughly chop onion to equal 1/4 cup; reserve remaining onion for another use. Place chopped onion and pickled jalapeños in a small bowl; add salt, and stir to combine.
Place hot dog buns on a large plate, and cover using a damp paper towel. Microwave on HIGH until hot, about 15 seconds. Spread 1/2 tablespoon mayonnaise over 1 interior side of each bun. Place remaining 2 tablespoons mayonnaise in a small ziplock plastic bag, and snip off a small end from 1 bottom corner. Place 1 bacon-wrapped hot dog in each bun, and stuff each with about 1 1/2 tablespoons onion-jalapeño mixture on both sides of hot dog. Top each hot dog with 1 tablespoon pico de gallo and 1 tablespoon pinto beans. Squeeze about 1/2 tablespoon mayonnaise over hot dog and toppings followed by 1 teaspoon mustard. Serve immediately.

Sonoran Hot Dog

Frequently Asked Questions

Note from the Food & Wine Test Kitchen

Ingredients

Directions

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