Entree: United States – Arizona (Southwestern United States) – Sonoran Hot Dog

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 beef or pork hot dogs, approx. 2.5 oz (70 g) each
- 4 slices bacon, approx. 1 oz (28 g) per slice
- 4 bolillo-style hot dog buns (bolillo rolls), about 5–6 in (12–15 cm) each
- 1 (15 oz) can (425 g) pinto beans, drained and rinsed
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) unsalted butter (optional, for toasting buns)
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 1 medium tomato, seeded and chopped (about 1 cup / 160 g)
- 1–2 jalapeño peppers, thinly sliced (adjust to taste)
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) yellow mustard
- 1/2 cup (120 ml) salsa (your choice of roja or verde)
- 1/2 tsp (3 g) kosher salt, divided
- 1/4 tsp (1 g) black pepper, divided
- Toothpicks (to secure bacon)

Instructions

Short Description:
A classic Arizona street-food hot dog: a hot dog wrapped in bacon and grilled, served in a bolillo-style roll and loaded with pinto beans, chopped onion and tomato, sliced jalapeño, mayonnaise, mustard, and salsa for a bold, layered bite.

Regional Notes:
This Sonoran Hot Dog follows the Arizona street-vendor style: bacon-wrapped frankfurter in a bolillo-style soft roll (rather than a thin hot-dog bun) and finished with a spoonful of pinto beans plus fresh onion, tomato, jalapeño, mayo, mustard, and salsa. The use of bolillo-style bread and pinto beans distinguishes it from other U.S. regional hot-dog variations.

1. Prepare toppings: combine chopped onion and tomato in a small bowl and season with 1/4 tsp (1.5 g) salt and a pinch of pepper; set aside. Thinly slice jalapeños and set out mayonnaise, mustard, and salsa in serving bowls.
2. Heat the beans: in a small saucepan over medium heat, add 1 tsp (5 ml) vegetable oil and the drained pinto beans. Warm 3–4 minutes, mashing lightly with the back of a spoon or potato masher so the beans are spoonable but still have texture. Season with 1/4 tsp (1.5 g) salt and a pinch of pepper; keep warm on low.
3. Wrap the dogs: lay one bacon slice on a cutting board, place a hot dog at one end, and roll so the bacon spirals evenly around the hot dog. Secure each end of the bacon with a toothpick if needed. Repeat for remaining hot dogs.
4. Cook the bacon-wrapped dogs: preheat a grill to medium-high or heat a large cast-iron skillet over medium-high heat and add 1 tbsp (15 ml) vegetable oil. Place the bacon-wrapped hot dogs seam-side down and cook, turning every 2–3 minutes, until bacon is crisp and hot dogs are heated through, about 8–10 minutes total. Reduce heat if bacon begins to burn.
5. Toast the bolillo-style buns: lightly butter the insides of the rolls (use the 1 tbsp / 15 g butter if desired). Grill or toast cut-side down on the grill or in a skillet until golden and slightly crisp, about 1–2 minutes.
6. Assemble the Sonoran Hot Dogs: open a toasted bun, spread about 2 tbsp (30 ml) mayonnaise and 1 tbsp (15 ml) mustard on the bottom or top inside surfaces, add 2–3 tbsp (30–45 g) warmed pinto beans, place one bacon-wrapped hot dog into the bun, then top with a generous spoonful of the chopped onion–tomato mix, sliced jalapeños to taste, and 1–2 tbsp (15–30 ml) salsa.
7. Serve immediately while hot, with extra salsa and jalapeños on the side. Remove toothpicks before eating.