Home Latin American Mexican Hot Dog Estilo Sonora ~ The Dirty Dog

Hot Dog Estilo Sonora ~ The Dirty Dog

Sonora Hot Dog, Sonoran Dog, Hot Dog Estilo Hermosillo, Mission Dog, Tijuana Dog, Hot Dog Estilo Sonora, Border Dog

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Hot Dog Estilo Sonora Recipe Card

The Hot Dog Estilo Sonora is a Mexican Recipe made by wrapping a hot dog in bacon and grilling until the bacon is crispy. Topped with a spicy mix of corn, black beans, jalapenos, onions, and tomatoes and smothered in fresh Mexican cream.

The Sonoran style hot dog is a hot dog that originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s. It is very popular in Tucson, Phoenix, and elsewhere in southern Arizona.

This hot dog goes by many different names such as; Danger Dog, Sonora Hot Dog, Sonoran Dog, Hot Dog Estilo Hermosillo, Mission Dog, Tijuana Dog, Dirty Dog, and the Border Dog. There are as many variations on this recipe as it has names, but the one constant is the bacon-wrapped hot dog.

So fire up your grill and make a run for the border with this delicious Hot Dog Estilo Sonora.

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Hot Dog Estilo Sonora

A bacon-wrapped hot dog that is grilled until crispy, and then topped with a variety of ingredients such as beans, tomatoes, onions, jalapeñso, and Mexican mayonnaise.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 8 people
Author David Taylor

Ingredients

For the Pico de Gallo:

  • ¾ cup tomatoes diced
  • cup onion diced
  • cup corn
  • cup black beans
  • 1 tbsp jalapeño diced and seeded
  • 1 clove garlic minced
  • 2 tbsp fresh cilantro chopped
  • 2 tsp lime juice
  • ½ tsp salt

For the Hot Dogs:

  • 8 all-beef hot dogs
  • 8 strips of bacon
  • 8 hot dog buns
  • 1 large ripe avocado halved, pitted, and sliced
  • cup crema or sour cream

Instructions

For the Pico de Gallo:

  • Place tomatoes in a fine-mesh strainer set in a bowl, season with salt, and toss to combine. Let tomatoes sit for 10 to 15 minutes. Discard liquid, transfer tomatoes to bowl, and add in onion, cilantro, jalapeño, lime juice, and garlic; toss to combine. Season with salt to taste. Set aside.

For the Hot Dogs:

  • Light 1 chimney full of charcoal. When charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place jalapeños on hot side of grill and cook until lightly charred on all sides, 5 to 10 minutes. Transfer to cutting board, let cool slightly, then slice jalapeños into thin strips lengthwise.
  • Wrap a slice of bacon around each hot dog, spiraling the bacon down length of frank. Place hot dogs on cool side of grill, cover, and cook until bacon has fully cooked and lightly browned, 10 to 15 minutes.
  • Place hot dog buns on hot side of grill, cut side down, and cook until lightly toasted, about 30 seconds. Transfer to a serving platter, place a hot dog in each bun, and top with jalapeño strips, pico de gallo, pineapple, avocado slices, and crema. Serve immediately.

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