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What gives the Southwest Sonoran Hot Dogs their signature trait? Wrapping them in Bacon! As well as served in a Mexican bun (bolillo) with toppings of pinto beans, tomato, raw and cooked onion, jalapeño sauce, mayonnaise and mustard.

A bacon wrapped hot dog in a bolillo bun with toppings

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.

A bacon wrapped hot dog in a bun topped with pinto beans, onion and sauces

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. 

A regular hot dog bun and a Mexican bolillo bun

You can see in the pic above how much larger the bolillo is than a regular hot dog bun.

Who invented the Sonoran Hot Dog?

In 1994, Benjamin Galaz started selling these hot dogs from a cart in Tucson Arizona. He has since opened 2 restaurants.

Wrapping a hot dog in a slice of bacon

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.

Bacon wrapped around a hot dog

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.

2 Sonoran hot dogs in oval dishes served with pale peppers

Yield: 4

Southwest Sonoran Hot Dogs

A Southwest Sonoran hot dog in a black bowl

A beef hot dog, wrapped in bacon, served in a Mexican bolillo bun topped with pinto beans, tomato, onion, jalapeno sauce, mustard and mayonnaise.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • For the jalapeño sauce:
  • 4 Jalapeño peppers
  • 
1/2 onion (4 1/2 ounces/125 grams) peeled
  • 1 garlic clove, peeled

  • 1 /3 cup vegetable oil
Salt to taste
  • For the cooked onions:
  • 1 tablespoon vegetable oil
  • 2 cups (256 grams) yellow onion, chopped
  • 4 bacon slices
  • 4 beef hot dogs
  • 4 bolillo or hot dog buns
  • 2 cups (366 grams) pinto beans, drained
  • 1 large tomato, seeds removed and chopped
  • ½ cup (64 grams) raw yellow onion, chopped
  • Mayonnaise
  • Yellow mustard

Instructions

  1. For the jalapeño sauce:
  2. Remove the stems of jalapeños, cut lengthwise, remove the veins and seeds (leave veins if you want spicy sauce).
  3. To a pan of water add the peppers, onion and peeled garlic clove. Bring to a boil, then reduce the heat to a low simmer. Place a lid on without completely covering the saucepan, allowing some space to release the steam. Cook for 12-15 minutes until the peppers are soft when a sharp knife is inserted.
  4. Drain the peppers, onion and garlic (reserving some of the water) and allow to cool. Once cooled, add them to a blender with ⅓ cup (78 ml) of the cooking water. Turn on the blender and while running, drizzle in the oil until you have a creamy sauce. Taste for salt, add as needed, set aside.
  5. For the cooked onions:
    To a frying pan add the oil over medium heat. Add the onions and cook until lightly browned. Remove and set aside.
  6. Add the hot dogs to a hot pan over medium heat or cook on the grill until the bacon is cooked.
  7. Cut the buns open and add some of the jalapeño sauce to the bottom of the bun. Add a hot dog and top with pinto beans, tomato, raw onion, cooked onion, drizzle jalapeño sauce, mayonnaise and yellow mustard.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 609Total Fat 8.8gTrans Fat 5gCholesterol 42mgSodium 508mgCarbohydrates 93gProtein 24g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Mexican / Category: Dinner Ideas