Besides doing a lot of traveling, this summer has also involved a lot of baseball, and therefore, a lot of hot dogs.
In fact, because I was at the ballpark most of the weekend, I ate a hot dog every single day. Maybe my plan to put Sonora hot dogs on the menu was a little ill-timed.
It’s ok. You know that hot dogs are one of my favorite foods.
The Sonora Dog–or Danger Dog, as it’s sometimes referred, originated in Hermosillo, the capital of Sonora, in Mexico. It became popular in the Southwest–at a place called El Güero Canelo, located in Tucson. The hallmark of the Sonora dog is the actual dog–it’s wrapped with a smoky slice of bacon and griddled until the hot dog and bacon become one. It’s then loaded into a toasted and top-split bollilo roll and then piled high with a variety of toppings, including beans, chopped tomato, jalapeno salsa (or in our case, homemade pickled jalapenos), green onions, mayo and mustard.
Somehow this dog had passed me by. Of course when I saw a picture of one, I knew I had to have it—but to travel all the way to Mexico or Tucson? No, I would just have to make it myself and share with you guys so you can make it too. And believe me, you want to make it. I think the A’s should start making them too!
- 4 good quality hot dogs, such as Casper's, Nathan's or Hebrew National
- 4 slices of good quality bacon
- 4 bollilo rolls (regular hot dog buns will work if there is no Mexican bakery near you)
- 1/2 onion, sliced and sauteed until browned
- 1 can Ranch beans (regular or jalapeno flavor)
- chopped tomato
- chopped green onion
- pickled jalapenos
- ballpark yellow mustard (in a squeeze bottle)
- mayonnaise (in a squeeze bottle)
- Wrap one slice of bacon around each hot dog. Heat a cast iron pan or griddle over the stove on medium-low heat. (Another type of heavy pan or griddle will also be fine). Place the hot dogs on the hot pan and leave in one place until browned. Rotate hot dogs as they brown until they are browned on all sides and the bacon is cooked through.
- While the hot dogs are cooking, toast the rolls in the oven, just for a few minutes. Slice the rolls about 2/3 of the way down the center of the roll--on top. If the rolls are especially bready, feel free to pull out some of the interior of the roll.
- Place the hot dog in the cut part of the roll, then top with beans, sauteed onions, beans, tomatoes, green onions and pickled jalapenos.
- Squirt squiggles of mayo and mustard on top.
- Serve asap.