Arizona

Sonoran Hot Dog

A legendary Tucson street food, the Sonoran Hot Dog wraps a hot dog in bacon and tops it with pinto beans, fresh onions, tomatoes, mayo, mustard, and jalapeño salsa. Born in the Sonoran Desert borderlands, this loaded dog is a taste of Arizona's vibrant food culture.

⏱ Total 30min 🍴 Serves 6 ⭐ Street Food 🌶 Spicy Option

Equipment Needed

🍳 Grill or Griddle
🍽 Saucepan
🥒 Tongs
🥕 Toothpicks

Instructions

1

Wrap the hot dogs: Take 2 slices of bacon per hot dog and wrap them in a spiral pattern from end to end. Secure the ends with toothpicks if needed. The bacon should overlap slightly.

Tip: Use thin-cut bacon for easier wrapping and crispier results. Stretch the bacon slightly as you wrap.
2

Heat the beans: In a small saucepan, warm the pinto beans over medium-low heat. You can mash them slightly or leave whole - both are traditional. Keep warm until ready to serve.

3

Preheat the grill: Heat a grill or flat-top griddle to medium heat. If using a grill pan, brush lightly with oil to prevent sticking.

4

Cook the bacon-wrapped dogs: Place wrapped hot dogs on the grill seam-side down first. Cook for 10-12 minutes, rotating every few minutes to ensure even cooking. The bacon should be crispy all around.

5

Toast the bolillo rolls: Split the bolillo rolls and place cut-side down on the grill for 1-2 minutes until lightly toasted and warm.

6

Prep the toppings: While the hot dogs cook, dice the tomatoes and onions. Have all toppings ready in separate small bowls for easy assembly.

7

Assemble the base: Place a bacon-wrapped hot dog in each toasted bolillo roll. Spoon warm pinto beans alongside the hot dog.

8

Add fresh toppings: Top with diced tomatoes and onions. The fresh vegetables provide a cool contrast to the hot dog.

9

Drizzle the sauces: Squeeze mayonnaise and mustard in zigzag patterns over the top. Add jalapeño salsa verde for heat and finish with cotija cheese.

10

Serve immediately: Top with pickled jalapeño slices and serve right away. Provide plenty of napkins - these are deliciously messy! Traditionally served with grilled green onions on the side.

💡 Pro Tips & Variations

  • Use bolillo rolls: Authentic Sonoran hot dogs use bolillo, a Mexican bread roll. If unavailable, use a sturdy hoagie roll that can handle all the toppings.
  • Bacon technique: Start wrapping from one end and work your way down, overlapping each turn slightly. This prevents gaps and ensures even coverage.
  • Add grilled green onions: Traditional Sonoran dog carts serve whole grilled green onions on the side. Char them on the grill for 2-3 minutes.
  • Make it street-style: True street vendors often add a layer of guacamole and Mexican crema for extra richness.
  • Adjust the heat: Control spiciness by adjusting the amount of jalapeño salsa and pickled jalapeños to your preference.
  • Visit Tucson: For the real deal, visit the Sonoran hot dog carts along South 12th Avenue in Tucson, where this tradition began in Arizona.
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