Sonoran Hotdogs

Hot dog with avocado, tomato, jalapeño, and mayonnaise drizzle in bolillo bread roll with chips surrounding it

Makes 6 hot dogs

In Southern Arizona and Northern Mexico, Sonoran hot dogs have developed an almost fanatical following. In fact, one Tucson restaurant known for its Sonoran dogs, El Guero Canelo, received an American Classic Award from the James Beard Foundation in 2018. A bolillo is a soft, football-shaped bun typical in Mexico and the Borderlands. If you can’t find them at your local store, regular hotdog buns will do.

  • 1 package Panorama hot dogs
  • 6 slices bacon
  • 6 bolillos or hot dog buns
  • 6 tablespoons butter
  • ½ cup mayonnaise
  • Juice of one lime
  • 6 tablespoons mustard
  • 2 cups cooked pinto beans
  • ½ medium yellow onion, chopped
  • 1 avocado, chopped
  • 2 large tomatoes, chopped
  • 2 large fresh jalapenos, sliced

Wrap each of the hot dogs with a strip of bacon, securing with toothpicks at each end. Refrigerate for 30 minutes.

Split the buns lengthwise and butter the inside.

Mix the mayonnaise and lime juice and refrigerate.

Over medium-high heat, grill the hot dogs until the bacon is cooked and crispy, about 10 minutes. Toast the inside of the buttered buns on the grill.

Heat the pinto beans.

Remove the toothpicks from the hot dogs and spread the inside of each toasted bun with mustard.

To assemble, place a hot dog inside of each bun. Top with pinto beans, onion, avocado, tomato, and jalapeno slices. Drizzle the lime mayonnaise over the top.

Serve immediately.