For game day or a relaxed family Sunday meal, I’m taking classic beef hot dogs and giving them a bold Mexican-style twist. My Mexican Style Hot Dogs are always a hit (they’ve been around here since 2019), but it’s the toppings that really take them to the next level. My version leans into fresh, vibrant flavors with salsa, cilantro, and a creamy avocado crema. It’s an easy, crowd-pleasing meal everyone will love. 

A closeup of the hot dog showing the pinto beans, salsa and avocado crema toppings

Table of contents

Crema recipe


Crema (often called Mexican crema) is a smooth, mildly tangy dairy cream used in Mexican cooking and often street food.
The avocado crema (cream) adds a creamy element. Avocado, fresh lime juice and zest and hot sauce for a little (or a lot) of kick. You can adjust the spice level to your taste.

The hot dogs viewed from overhead

Grilling hot dogs


I love grilling the franks and getting good grill marks. Grilling the hot dog buns are also important to bring out a lovely crispiness to the bun. You can also heat the dogs according to the package directions. You can also use an indoor grill pan or griddle.

Serving


Loaded with bold Mexican flavors, con todo (with everything)—pinto beans, fresh salsa, cilantro, and creamy avocado crema—these hot dogs are hearty, vibrant, and irresistibly flavorful.  No mustard or ketchup in sight. The toppings pair beautifully with the savory, meaty hot dogs, while the colorful mix makes them just as inviting as they are delicious.

Mexican hot dogs on a serving board served with corn on the cob

Southwestern recipes


After living in Arizona for a while, I became very familiar with the iconic Sonoran hot dog, famously wrapped in bacon and piled high with toppings. This Mexican hot dog is my own take on that Southwestern classic, and you can absolutely add the bacon-wrapped option if you’d like to go all in.

Slow cooked shredded beef and hatch chile soft tacos
Chopped hatch green chiles in a sauce in a grey bowl


If you love Southwestern flavors, you may also enjoy my Sonoran Beef Tacos, served with New Mexico Hatch Green Chile Sauce. Pictured above.

Hot dog and bun with fresh toppings of salsa, avocado cream and cilantro
3 hot dogs on a board
5 from 25 reviews

Mexican Style Hot Dogs

Janette
Mexican style hot dogs are made with good quality beef franks, topped with a fresh pinto bean sweet pepper salsa and avocado chipotle crema.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
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Video

Ingredients
 

For the crema:

  • 1 avocado, peeled and pitted
  • ¼ cup (50 grams) sour cream
  • Juice and zest of 1 lime
  • ½ teaspoon salt
  • 1 teaspoon hot sauce, or to your desired spice level

For the salsa:

  • 1 cup (128 grams) pinto beans, drained and rinsed
  • ½ cup (64 grams) sweet red or yellow peppers, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon jalapeño, finely chopped
  • ½ cup (113 grams) tomato, chopped
  • 1 tablespoon fresh cilantro, chopped
  • ½ teaspoon salt
  • Pinch freshly ground pepper

For the hot dogs:

  • 4 hot dogs
  • 4 hot dog buns

Instructions
 

Make the crema:

  • Add the avocado, sour cream, lime juice, salt and hot sauce to a food processor. Pulse until smooth. Transfer to a squeeze bottle and refrigerate.

Make the salsa:

  • In a bowl, combine the pinto beans, peppers, red onion, jalapeño, tomato, cilantro, salt, and pepper. Mix well and refrigerate.

Make the hot dogs:

  • Preheat grill.
  • Grill the hot dogs for 5–7 minutes, turning occasionally, until heated through with good grill marks. You can also use an indoor grill pan or griddle.
  • Open the buns and place them cut-side down on the grill for about 1 minute, watching closely so they don’t burn.

To serve:

  • Place the hot dogs in the buns, top with the bean salsa, and drizzle with the avocado crema.

Notes

 

 
Serving: 1dog, Calories: 522kcal, Carbohydrates: 59g, Protein: 16g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 15g, Cholesterol: 36mg, Sodium: 1490mg, Fiber: 8g, Sugar: 18g
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