Mexican and American cuisine come together in this fabulous fusion dish. The all-American hot dog gets a south of the border twist from Sonora Mexico that was born in Tucson, Arizona in the beautiful Sonoran Desert. Just to the south of Sonora Mexico is Sinaloa, which is where a similar hot dog was born. The Sinaloa hot dog that is also wrapped in bacon with similar toppings but with the addition of guacamole. I have made a similar hot dog in the past (and is very popular) called a Mexican Style Hot Dogs, that is not wrapped in bacon, served with an avocado sauce.
This dish is one of the most popular Mexican street foods and famous food icons of Tucson, Arizona and the surrounding areas. The components are always the same and it all starts with the right bun. The bolillo (pronounced boh-lee-yoh) has a distinct shape that you’ve probably seen in your grocery store.
You can see in the pic above how much larger the bolillo is than a regular hot dog bun.
How to wrap a hot dog in bacon:
It may seem like an easy task, and it is (!), but I have a method so the entire dog is covered in bacon. Don’t wrap the bacon around the dog, roll the dog in the bacon, at an angle. See the pics above and below.
And always wrap the bacon around the hot dog in a single layer. Here are the details of the components of a Sonoran hot dog, starting from bottom to top:
The bun: Traditionally a Mexican bolillo bun is used, but if you can’t find them a top cut hot dog bun will suffice. Hot dog: 100% beef wrapped in bacon Pinto beans: plain beans from the can, drained Onions: both raw and grilled yellow onions Tomato: Chopped without seeds Jalapeño sauce: A simple blended sauce made with cooked jalapeños, onion and garlic. Mayonnaise Mustard
Serving a Sonoran hot dog:
A roasted chile güero (a pale pepper) is always served on the side as a garnish.
