Sonoran Hot Dog
A bacon-wrapped frank in a soft bolillo roll with warm pinto beans, tomato, onion, mayo and jalapeño salsa. The border dog of Sonora and Arizona.
- prep
- 20 min
- cook
- 15 min
- total
- 35 min
- serves
- 4
- level
- medium
The Sonoran hot dog grew up on both sides of the Arizona-Mexico border, sold from carritos, or carts, in Hermosillo and Tucson alike. Wrapping the frank in bacon before it hits the grill is what sets it apart from almost every other hot dog on this list.
The bolillo roll gets hollowed slightly so it can hold its share of warm pinto beans without falling apart, and the toppings, diced tomato, onion, mayo, mustard and a jalapeño salsa, go on heavy. A toothpick through the bacon keeps it wrapped tight while it cooks.
Sonoran Hot Dog is one of the best hot dogs from around the world.
method
Wrap each hot dog tightly in a strip of bacon, securing the ends with a toothpick if it will not hold on its own.
Fry or grill the bacon-wrapped hot dogs over medium heat, turning often, for 8 to 10 minutes until the bacon is crisp and the frank is hot through. Remove the toothpicks.
Warm the pinto beans in a small pot, lightly mashing about half of them with a fork.
Warm the bolillo rolls, split them, and hollow out a little of the inside to make room for the beans.
Spoon warm beans into each roll and nestle in a bacon-wrapped hot dog.
Top with diced tomato, diced onion, a squeeze of mayonnaise and mustard, and jalapeño salsa to taste.
chef's tips
- A toothpick holds the bacon in place while it cooks; just remember to pull it before serving.
- Grilling gives the bacon better texture than pan-frying, but either works.
- Hollow the bolillo a little so the beans have somewhere to sit instead of squeezing out the sides.