The Sonoran hot dog is a bacon-wrapped grilled link in a steamed bolillo bun, loaded with pinto beans, onions, tomato, mayo, mustard and jalapeno salsa.

The Sonoran hot dog crossed the United States border from Hermosillo, Sonora in the late 1980s and 1990s through Mexican-American street vendors who clustered on South 12th Avenue in South Tucson. Daniel Contreras started El Guero Canelo as a 6-by-8 foot cart in 1993; Benny Galaz of BK Tacos sold a thousand dogos a day from his cart at age 21. The James Beard Foundation recognized El Guero Canelo with America's Classic 2018, naming Contreras the 'leading hotdoguero' in the American epicenter of the form.

Where to eat Sonoran hot dog in Tucson

2 editor picks for Sonoran hot dog in Tucson, ranked by editorial score. All Tucson signature dishes · Sonoran hot dog across every city.

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Make it at home

Serves 445 minEasy

Ingredients

  • 4 beef hot dogs (Sonoran style or all-beef)
  • 4 strips thick-cut bacon
  • 4 bolillo-style soft rolls, split lengthwise on top
  • 240g cooked pinto beans, warmed
  • 1 small white onion, finely diced
  • 1 ripe tomato, finely diced
  • Yellow mustard
  • Mayonnaise
  • Jalapeno salsa verde (or salsa de jalapeno asado)
  • Pickled jalapenos and whole grilled chiles for the side

Method

  1. Wrap each hot dog tightly in one strip of bacon, securing with a toothpick if needed.
  2. Heat a flat-top or large heavy skillet over medium heat. Lay the bacon-wrapped dogs seam-side down. Cook 8 to 12 minutes, turning occasionally, until the bacon is crisp and the dogs are heated through.
  3. While the dogs cook, steam the bolillo rolls. Wrap in a damp clean towel and microwave 20 seconds or steam in a covered pan 1 minute. The rolls should be soft and warm, not toasted.
  4. Slice each warmed bolillo lengthwise across the top (not the side), opening into a boat.
  5. Spread a tablespoon of mayonnaise and mustard inside each opened roll. Spoon 60g warm pinto beans along the bottom.
  6. Place the bacon-wrapped dog into the bean trench. Top with diced tomato and onion. Stripe with more mayo, mustard and the jalapeno salsa.
  7. Serve immediately with a whole grilled jalapeno chile on the side, the canonical Sonoran accompaniment.

Editor tip. Real bolillo rolls are the key. If you can't find them, soft Mexican telera rolls or even a New England hot dog bun work as a substitute, but never use a US.

Common allergens: Gluten, Dairy, Eggs.