Usually when I think of Sonoran dog style, it’s late at night and I’m bored on the interwebs. In this case, we’re talking about the great Sonoran hot dogs you find in Tucscon, Arizona. It’s a favorite at the University of Arizona with students and staff alike.
Pigs don’t have gills but if they did, this bacon-wrapped pork marvel would be packed to them with toppings. Prowl the southwest and you’ll find as many takes on the Sonoran dog as there are people making it. The dog has gotten popular enough that it’s even had its name in the New York Times. Here’s a recipe so you can try it at home.
- 1 beef hot dog
- 1 slice bacon
- 1 bun (Mexican bolillo)
- 1 tablespoon mustard
- 2 tablespoons refried beans
- 2 tablespoons guacamole
- 1⁄4 cup mexican cheese, shredded
- 1⁄4 tomatoes, chopped and seeded
- 1⁄4 medium white onion, diced
- 2 tablespoons salsa verde
- 1 tablespoon mayonnaise, slightly thinned with lemon juice
- Wrap the bacon around the hot dog and fry them on medium high until the bacon is crispy.
- Create a pocket in the center of the bolillo bun but don't slice through the ends. The object here is containing the yummy so it doesn't escape captivity.
- Spread the mustard inside the bun.
- Spoon the refried beans and guacamole into the bun.
- Sprinkle cheese over the guacamole.
- Top the guacamole with the bacon-wrapped dog.
- Sprinkle with tomato and onion.
- Top with the salsa verde and the mayo.
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