This traditional Sonoran hot dog recipe consists of a bacon-wrapped beef hot dog, homemade pinto beans, a simple sour cream sauce, and fresh pico de gallo. You may think that’s an odd combination of ingredients for a hot dog, but this Sonoran dog may be your new favorite hot dog recipe!
My wife and I took a vacation to Phoenix, Arizona recently and indulged in the spicy, vibrant flavors of the Southwestern cuisine. From the popular Native American Fry Bread tacos to green chili stew, we were delighted with each new dish we tried.
But one of the most iconic Arizona foods (and one of our favorite dishes) was the Sonoran hot dog.
Admittedly, we both thought that we would hate the Southwestern-style hot dog… I mean, who in their right mind would put pinto beans and pico on a hot dog alongside yellow mustard?! But from the first bite, we were hooked!
The pinto beans were the perfect addition, seemingly marrying the beefy flavor of the hot dog with the vibrant flavors of the pico de gallo and the creaminess of the Mexican crema and avocado. And don’t get me started on the impossibly soft and pillowy texture of the roll!
If you want to try a unique take on the American hot dog, then give this easy Sonoran hot dog recipe a try!
*Watch me make these Sonoran-style Hot Dogs with homemade pinto beans on our YouTube channel:
What is a Sonoran Hot Dog?
A Sonoran hot dog, sometimes called a Sonoran dog or a Sonoran-style hot dog, is like a mash-up of Mexican and American cuisines on a bun! The iconic street food originated in the Sonoran region of Mexico in the 1980’s (hence the name Sonoran dog), but it quickly spread to southern Arizona and became especially popular in the Tucson area.
The Southwestern dog consists of a bacon-wrapped hot dog that includes Mexican-inspired toppings like pinto beans, pico de gallo, and sour cream. The grilled hot dog is traditionally served on a soft, pillowy bolillo roll, but you can also find them served on regular hot dog buns.
Classic Sonoran Hot Dog Toppings
The combination of Mexican style toppings on an American hot dog may seem perplexing, especially if you’re used to a simple ketchup and mustard American-style hot dog, but the diverse and flavorful toppings are what makes these Sonoran dogs irresistible!
You can find many variations of Sonoran hot dog recipes, but some of the most quintessential toppings include:
- Mayonnaise – Our version of the Sonoran hot dog actually includes a simple sour cream and mayonnaise mixture that combines the mayo and Mexican Crema flavors into one drizzle.
- Mexican Crema – We substituted sour cream in our hot dog recipe, since most people already have that on hand.
- Pinto Beans – These are a must when it comes to Sonoran hot dog toppings! Our homemade slow cooker pinto beans recipe is perfect for these Sonoran dogs.
- Diced Onions, Tomatoes, and Jalapenos – You can add these separately, but we chose to mix our diced veggies together for a homemade pico de gallo… the perfect pop of freshness and acidity for the rich hot dogs.
- Salsa Verde – A zesty green salsa made from tomatillos, cilantro, and lime, lending a vibrant freshness.
- Avocado – Creamy slices or guacamole add the perfect amount of creaminess.
- Mustard and Ketchup – These classic hot dog condiments offer tanginess and familiarity. Though our recipe doesn’t include these, feel free to experiment with the toppings to see what you like best!
How to Make Sonoran-Style Hot Dogs
If you can make hot dogs on the griddle, then you can definitely make this Sonoran hot dog recipe! Just follow these simple steps:
Make the Pinto Beans
To start, make your pinto beans for the dogs. Of all of the possible toppings for Sonoran hot dogs, we consider the pinto beans to be non-negotiable. The overall taste and texture of the Sonoran dog just wouldn’t be the same without the pinto beans.
Whether you choose to use canned pinto beans or make your own beans from scratch is up to you… but our homemade pinto beans recipe is super simple, and the beans can be cooked in the slow cooker! And bonus, we turned our leftover homemade beans into refried beans that were fantastic!
Our pinto bean recipe makes a large batch of beans, so you can easily reheat some of the leftover beans in a medium saucepan on the griddle to use for your Sonoran-style hot dogs.
Prep Your Toppings
Next, make sure that all of your toppings are ready to go so that you can assemble your hot dogs immediately when the bacon is cooked through.
This could include making the pico de gallo, mixing the mayonnaise-sour cream mixture, cutting avocado slices, etc.
Wrap the Hot Dogs in Bacon
The next step is to wrap the hot dogs in bacon. Just start on one end of the all-beef hot dog, and roll the bacon slice around the length of the dog, angling it slightly and overlapping as you go. Secure the end of the bacon slice with a toothpick inserted into the hot dog at an angle, so you can still turn the dogs as they cook on the grill.
Your bacon-wrapped hot dogs should look like this:
Cook the Hot Dogs and Assemble the Sonoran Dogs
When all of the ingredients are prepped, heat the griddle on a medium heat to about 375-400°F.
Then, place the bacon-wrapped hot dogs on the heated griddle and cook on the first side until the bacon is cooked. Rotate the hot dogs to the next side and continue to cook until the bacon is cooked on all sides.
When the hot dogs are almost done cooking, you should have quite a bit of leftover bacon grease on the griddle. You can use that bacon grease to sauté some sliced onions, bell peppers, and/or jalapeños to use as a topping for your hot dogs if you wish.
You should also lightly toast the bolillo rolls on the griddle at this time so they are nice and warm when the hot dogs are cooked through.
And then it’s finally time to assemble the Sonoran Hot Dogs! Place a bacon-wrapped hot dog in each roll. Add sautéed peppers and onions on top. Use a slotted spoon to spoon on the pinto beans. Top with pico de gallo, and a drizzle of the sour cream mayo mixture.
And your delicious Sonora-style hot dogs are ready to serve!
*Pinterest User? Do me a favor and PIN this hot dog recipe to your food board on Pinterest… This is a great way that you can support us!
*Be sure to try our other favorite hot dog recipe – these griddle hot dogs with homemade chili sauce! This hot dog chili is WAY better than anything you can buy in a can! And piled high with finely shredded sharp cheddar cheese, this chili dog is one of our favorite ways to eat a hot dog, too!
Sonoran Hot Dog Recipe
Want to add this easy Sonoran hot dog recipe to your list of griddle recipes to try? You can print the recipe card down below to save for when you need a fantastic dinner idea and you’re craving a hot dog:
Sonoran Hot Dogs
Ingredients
- 5 all-beef hot dogs *We used Nathan's Jumbo Restaurant Style Beef Hot Dogs
- 5 slices bacon
- 1-2 tablespoons avocado oil *Or other high-heat cooking oil
- ½ medium onion sliced
- 1 large jalapeno seeded and cut into thin slices
- pinto beans *We used our homemade pinto beans – Recipe in Notes
- 5 bolillo rolls *Or substitute soft hot dog buns
- pico de gallo
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- juice of ¼ lime
Instructions
- Heat griddle on medium to about 375-400°F. Then, add about 1-2 tablespoons of oil to the hot griddle and spread it around with your spatula.
- Wrap one slice of bacon around each hot dog, angling the bacon slightly and overlapping as you roll. Secure the end of the bacon strip with a toothpick.
- In a small bowl, combine sour cream, mayonnaise, and lime juice. Mix well, and add to a small zip top bag. Snip a small corner of the bag with scissors. Set aside.
- Add the pinto beans to a saucepan. Heat on the griddle until warm, stirring occasionally.
- Place the bacon-wrapped hot dogs on the heated griddle and cook on the first side until the bacon is cooked. Then, rotate the hot dogs to the next side and continue to cook until the bacon is cooked on all sides. At the same time, add the sliced peppers and onions to the griddle and sauté until done to your liking.
- When the hot dogs are almost done cooking, split the bolillo rolls or soft hot dog buns lengthwise but don't cut them all the way through (like for a hot dog bun). Lightly toast the rolls on the griddle until warm and golden.
- Assemble the Sonoran Hot Dogs. Place a bacon-wrapped hot dog in each roll. Add sautéed peppers and onions on top. Use a slotted spoon to spoon on the pinto beans. Top with pico de gallo, and a drizzle of the sour cream mayo mixture. Serve immediately.
Video
Notes
- We made our own homemade pinto beans in the slow cooker for this recipe. You can make the beans a day or two in advance, and then reheat the correct amount in a small saucepan on the griddle. Find our pinto bean recipe here: https://theflattopking.com/pinto-beans-in-the-slow-cooker/
- Don’t forget to remove the toothpicks from the bacon-wrapped hot dogs once they are done cooking and before assembling the Sonoran Dogs.
- Feel free to customize the toppings for your Sonoran Hot Dogs. Other topping options include: pickled jalapenos, salsa verde, avocado slices or guacamole, Mexican crema, or ketchup and mustard.
- Bolillo rolls are preferred, but if you can’t find them in your grocery store’s bakery, then you may substitute soft hot dog buns.
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