Sonoran Hot dogs are wrapped in bacon and loaded with toppings for a Mexican spin on your hot dog.
This popular Mexican hot dog is from the state of Senora, MX. You'll find these hot dogs or 'dogos' on street carts and at popular late night food stands.
I love making these Sonoran Hot Dogs for cookouts and family gatherings since everyone can customize their toppings and condiments.
Hot Dogs, Bacon, Soft Buns, Toppings and Condiments.
These are the main ingredients I'm using along with condiments like ketchup, mustard, and Mexican crema.
I also like to serve the Sonoran hot dogs with grilled jalapenos for an extra kick!
To toast the jalapenos, place dry peppers on a hot skillet or comal and rotate them every few minutes until they get nice and charred.
How to wrap the hot dogs
Use thin sliced bacon to make wrapping the hot dog links easier. You can also watch the video here to see how I do it.
Start at the edge and slightly overlap the bacon as you turn the link. At the end tuck the bacon inside to hold it in place.
If you are making these for a party, you can wrap all the hot dogs and keep them refrigerated until you are ready to cook them. The bacon wrapped links can stay refrigerated up to overnight.
I actually recommend putting them in the fridge for a few minutes to firm up before cooking.
How to Cook
The hot dogs can be grilled over indirect heat or cooked in a cast iron skillet.
Place the hot dogs seam side down first to prevent the bacon from unraveling. Cook the hot dogs until all sides of the bacon are done.
What kind of buns to use
Since we are adding lots of toppings, you need a strong vessel to hold everything together. In Mexico they use soft bolillo rolls that are steamed. This particular kind of bun is hard to find in the US.
Instead, I substitute a bakery-style brioche hot dog roll. Place the buns in the microwave for about 20 seconds to get them warm and soft.
Toppings and Condiments
Now the fun part, building the Sonoran Hot Dogs! Get as creative as you like with the toppings, but I’ll go over some options.
- Pinto Beans- Or buttery Peruvian Beans
- Fresh Tomatoes- Or you can use a store bought pico de gallo
- White Onion- Or you can do grilled onions
- Sliced Avocado- Or Guacamole
- Mexican Crema- Or sour cream
- Ketchup and Mustard
- Sliced Jalapenos- Or pickled jalapenos
I know this may seem like overkill for a hot dog, but trust me it goes so well together.
*Tip- Prep all the toppings ahead of time and have them ready before you start cooking the hot dogs.
Here a some other great recipes to go with your Sonoran Hot Dogs:
Mexican Street Corn, Cashew Queso, and a Spicy Skinny Margarita.
Sonoran Hot Dog Recipe
- Grill or Cast Iron Skillet
- 8 Brioche Hot Dog Buns
- 8 Hot Dogs
- 8 Thin Strips of Bacon
- 2 Roma Tomatoes Diced
- ½ White Onion Diced
- 1 Cup Pinto Beans Canned or Homemade
- 8 Jalapenos Charred
Condiments: Mexican Crema or Sour Cream, Mayonnaise, Ketchup, and Mustard.
- Wrap each hot dog link with 1 piece of bacon and tuck the edge in.Place wrapped hot dogs seam side down in a dish and refrigerate while you prep the toppings. You can also keep them refrigerated overnight.
- Dice tomatoes, onions, jalapenos, and any other toppings you plan on using.
- For charred jalapenos, place dry peppers on a hot skillet or comal. Rotate them every few minutes until all sides are charred.
- Grill Hot dogs over indirect heat or cook in a cast iron skillet. Turk links every couple minutes to cook bacon on all sides.
- Microwave buns for 20 seconds or until hot and soft. Place cooked hot dogs first, then add your desired toppings and condiments.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
I absolutely love hot dogs and these look so fresh and yummy! Perfect for summer
Thanks so much, Sara!