The Sonoran hot dog is a style of hot dog that originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s. It consists of a hot dog that is wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.
Sonoran Hot Dog, it’s not just your ordinary hot dog with a little bit of ketchup and mustard. This is a whole new experience, with the first bite you take, you know you’re biting into something pretty unique and incredibly tasty.
How to Make Sonoran Hot Dog
Ingredients :
Bacon-wrapped hot dog or without bacon (you can place the bacon on the bun)
Bolillo buns are thicker than regular hot dog buns and can handle all the toppings placed on the hot dog.
Cooked Pinto Beans are traditional but black beans can be used.
Diced or sliced tomatoes
Diced onions are the perfect crunch on the hot dog, and red or white onions are perfect.
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Putting the Sonoran Hot Dog Together
Wrap bacon around a jumbo hot dog using soaked toothpicks to keep it from unraveling. (The moisture that is absorbed while soaking will prevent the toothpicks from burning during the grilling process). Grill for about 5-8 minutes until cooked.
Cut a slit in the bolillo buns to make a pocket for the hot dog and toppings. Lightly warm up the bolillo bun on the grill for about 20-30 seconds or wrap the bolillo in aluminum foil and place it on the grill for a few minutes to warm up.
Remove the buns and hot dogs from the grill.
Assemble each hot dog starting with beans on the bun, then bacon-wrapped hot dog, tomatoes, onions, mustard, salsa, and then mayo (Mexican crema). Optional condiments can be added.
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