Sonoran style hot dogs, also known as “Sonoran dogs,” are a popular street food in Arizona and Northern Mexico.
They are made with a juicy, all-beef hot dog that is nestled inside a slightly charred and soft-yet-crusty bolillo roll, and topped with a unique blend of ingredients that sets them apart from traditional hot dogs.
The hot dog is first wrapped in bacon, then topped with pinto beans, diced tomatoes, fresh onions, mustard, mayonnaise, and jalapeños.
Sonoran style hot dogs are often sold at street vendors and food trucks, and are known for their delicious combination of flavors and textures. The bacon-wrapped hot dog provides a savory and juicy center, while the toppings add a tangy and creamy contrast. The bolillo roll provides a soft and slightly crunchy texture, making for an overall satisfying and filling meal. Whether you’re a local or just passing through, a Sonoran style hot dog is a must-try for anyone looking to experience the unique flavors of Southwestern cuisine.
Sonoran Style Hotdogs
- 12" cast iron skillet
- 8 hotdogs all beef
- 8 slices bacon
- 8 hotdog buns homemade style
- 1 can pickled jalapeños pickled; puree'd
- 14.5 oz pinto beans warmed; drained
- 3 roma tomatoes diced
- ½ cup onion diced
- Heat 12" skill to medium high heat.
- Tightly wrap each hotdog with 1 slice of bacon.
- Add bacon wrapped hotdogs to skillet and cook until bacon is fully cooked.
- Add hotdog inside hotdog bun and add toppings.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.