A bacon-wrapped hot dog grilled and tucked into a soft bolillo-style roll, then piled with pinto beans, tomato, onion, mayonnaise, mustard and jalapeno salsa. It is the street food of southern Arizona.

The Sonoran hot dog is a style that began in Hermosillo, capital of the Mexican state of Sonora, in the late 1980s by Wikipedia's account, though some theorize it existed as early as the 1940s. Street vendors called dogueros sell it from carts, and it crossed into Arizona, where a 2009 estimate counted over 200 places serving it in Tucson and more in Phoenix. In 2018 El Guero Canelo won a James Beard America's Classics award for its Sonoran dogs.

Where to eat Sonoran hot dog in Scottsdale

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Make it at home

Serves Serves 430 minEasy

Ingredients

  • 4 all-beef hot dogs
  • 4 slices thin-cut bacon
  • 4 bolillo rolls or soft split-top hot dog buns
  • 1 cup pinto beans, warmed with a splash of their liquid
  • 1 large tomato, finely diced
  • Half a white onion, finely diced
  • Mayonnaise and yellow mustard
  • Jalapeno salsa, pickled jalapenos and crumbled cotija, to taste

Method

  1. Wrap each hot dog in a slice of bacon, spiraling it along the length, and tuck the ends underneath.
  2. Cook in a skillet or on a griddle over medium heat for 8 to 10 minutes, turning, until the bacon is crisp on every side.
  3. Split the rolls along the top without cutting through the bottom, and warm them on the griddle for 1 minute.
  4. Spoon warm beans into each roll and set the hot dog on top.
  5. Add the tomato and onion, then stripe with mayonnaise, mustard and salsa, and finish with cotija if you like.

Editor tip. A soft bolillo with a thin crust matters more than the toppings, because it has to soak up the beans and bacon fat.

Common allergens: Gluten, Eggs, Mustard.