Most people know LA street dogs, but have you tried a Sonoran-style hot dog? Originating in Hermosillo, Sonora, these hot dogs became popular in Tucson, Arizona thanks to Mexican immigrants.
I haven’t been to Sonora, but I’ve tasted Sonoran-style hot dogs in Tucson. This recipe is inspired by the versions I tried at El Güero Canelo, a spot famous for these delicious dogos.
What is a Sonoran-style hot dog?
Two elements really define a Sonoran hot dog: the special soft bolillo-style bun and the inclusion of cooked beans as a topping.
There are many regional variations, but common features include bacon-wrapped hot dogs grilled with thinly sliced onions and peppers, a jalapeño-based salsa made with jalapeños and yellow chiles, and condiments like mayonnaise and mustard. Typical toppings include frijoles (cooked beans), raw and grilled onions, diced tomatoes, and blistered yellow chiles served on the side.
Traditional Sonoran buns are soft bolillos made specifically for hot dogs and are steamed, not toasted. They’re not always easy to find outside Sonora. If you can’t find them, brioche-style hot dog buns are a great substitute and work well to hold all the toppings.
Ingredients
- Hot dogs: Beef franks are traditional, but hot links or specialty dogs (jalapeño & cheddar, etc.) are fine.
- Bacon: Use standard bacon. Avoid strongly flavored varieties like maple or applewood to keep the balance of flavors.
- Soft bolillo or brioche buns: The authentic Sonoran bun is a steamed bolillo designed to hold many toppings. Brioche or regular hot dog buns work if you can’t find bolillos.
- Cooked beans (frijoles): Pinto beans are typical. Canned beans save time, but homemade frijoles de la olla taste best.
- Other toppings: Grilled onions, raw diced onions, diced tomatoes, and grilled yellow chili peppers are essential.
- Condiments: Lime-thinned mayonnaise, mustard, and jalapeño salsa. Ketchup may be available from vendors but isn’t required.
Variations
There’s no single definitive recipe; Sonoran natives and vendors often prepare them differently. Common additions include:
- Pickled jalapeños
- Cotija cheese
- Avocado
- Ketchup
- Pico de gallo
- Cilantro
- Fresh jalapeños
- Crema
- Guacamole
Sonoran-style hot dog vs. LA street dog
LA Street Dogs, also called Danger Dogs, are inspired by Sonoran hot dogs but differ in key ways. LA versions are typically bacon-wrapped and grilled with onions, bell peppers, and jalapeños, and topped with ketchup, mayonnaise, and mustard. They’re usually served in regular hot dog buns, which limits how many toppings they can hold compared with the bolillo.
In Los Angeles you’ll find many street carts selling these hot dogs outside nightclubs, arenas, and other late-night venues. They’re an iconic, irresistible post-night-out meal for many locals.
Sonoran Hot Dogs
Ingredients
- 4 hot dogs
- 4 slices bacon
- 4 soft bolillo or brioche hot dog buns
Cooked Beans
- 1/2 cup dried pinto beans (or 1 can pinto beans)
- 1/4 onion
- 1 garlic clove
- 1/2 tsp dried epazote or Mexican oregano
- 1/4 tsp cumin
- 1/2 jalapeño
- Salt to taste
Other toppings
- 1/4 cup diced raw onion
- 1 large tomato, deseeded and diced
- 1 onion, thinly sliced and grilled
- 4 grilled yellow chili peppers
Condiments
- Mayonnaise mixed with lime juice
- Mustard
- Jalapeño salsa
Jalapeño Salsa
- 3 jalapeños
- 1 yellow chili pepper
- 1 garlic clove
- 1 lime
- Grilled onions, cilantro, salt, and a little water as needed
Instructions
To make the frijoles
- If using canned beans, skip to heating them. For dried beans, rinse and soak pinto beans overnight, discarding any discolored beans.
- Boil the beans with fresh water, onion, jalapeño, garlic, cumin, dried epazote or Mexican oregano, and salt. Simmer uncovered on medium-low for 1½–2 hours, adding water as needed.
- The beans are done when the cooking liquid has thickened and the beans mash easily.
- Prepare toppings: dice onions and tomatoes, thinly slice an onion for grilling, and halve the jalapeños and yellow pepper. Have limes, cilantro, and a garlic clove ready.
- Tightly wrap each hot dog with a strip of bacon.
- Cook the bacon-wrapped hot dogs in a large skillet over medium heat.
- When enough bacon fat renders, add the sliced onions and peppers. Keep turning the hot dogs as they cook; when peppers blister, add the garlic clove.
- Remove everything from the pan when cooked through, reserving most of the grilled onions (save a small portion for the salsa).
- Sauté the onions a bit longer with a touch of mustard if desired—many vendors do this for added flavor.
- For the jalapeño salsa, blend cilantro, grilled jalapeños, one grilled yellow pepper, garlic, some grilled onions, juice of one lime, salt, and a little water until smooth.
- Steam the bolillo or buns by wrapping them in a damp paper towel and microwaving for about 10 seconds.
- Assemble the Sonoran dog: spread lime-mayonnaise inside the bun, place the bacon-wrapped hot dog, add a spoonful of frijoles, top with diced tomatoes and raw onions, more mayo, grilled onions, mustard, and jalapeño salsa. Serve with grilled yellow chiles on the side.
Nutrition information is approximate.
Additional Info
Author: Stella Navarro-Kim
Total Time: 30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 hotdogs
Keywords: hot dog recipes, Mexican hot dog, Sonoran hot dog, street dog recipe