We’re rather big fans of all kinds of hot dogs, so it should come as no surprise that the Sonoran dog is one of our favorites. While a departure from Midwest staples like the Chicago Dog or Detroit Coney, the Sonoran brings a sense of the exotic – and the delicious.
What Is a Sonoran Dog?
Born in the Mexican desert but beloved the world over, the Sonoran dog has become a culinary icon in the American Southwest. A staple in Tucson and Phoenix, it’s a meaty yet surprisingly bright dish with a few key components. The basic Sonoran hot dog ingredients are:
- A hot dog grilled and wrapped in a strip of bacon
- A bolillo bun
- Pinto beans, tomatoes, grilled and raw onions
- Yellow mustard, mayo, and jalapeños
Sonoran dogs are usually – but not always – served with a side of roasted yellow chili pepper (chili Guero).
Love hot dogs? Then you need to try the Traverse City Dog!
The Ultimate Sonoran-style Hot Dog Recipe
With all the necessary ingredients in hand, here’s how to make an authentic Sonoran dog at home.
Prep Your Toppings
- Blend 6 jalapeño chiles, mustard, mayo, 2 cups of diced white onion, and 1 cup of canned pinto beans. Add 2 tablespoons of butter for a creamier topping.
Set Aside More Toppings
- You’ll want to set aside a cup of diced white onions, 6 Guero chilis, and 2 ounces of shredded Oaxaca cheese (mozzarella works, too!)
Assemble the Meat
- Get 12-18 strips of uncooked bacon. Any variety will do, but look for thin-sliced.
- Unwrap 6 skinless hot dogs.
Step-by-Step Instructions
- Once your toppings are blended (it will only take 1-2 minutes in a blender), set them aside in a bowl or squeeze bottle. Keep it all refrigerated until you’re ready to eat!
- Melt 2 tablespoons of butter over medium heat in a cast-iron skillet. Toss in 1.5 cups of onion and stir for 5-7 minutes. Stir in pinto beans until warm; keep it covered.
- Use a paring knife to cut a slit into your chilis. Remove the seeds (if you want to), then wrap each chili with a strip of bacon from end to end.
- Wrap each hot dog from end to end with a strip of bacon.
- Bake – yes, bake – in the oven at 400 degrees Fahrenheit. Use a rimmed baking sheet lined with aluminum foil; place your bacon-wrapped dogs and chili and bake for 25-35 minutes.
- Use a knife to split your buns open. Melt a tablespoon of butter in your skillet, then toast your buns until well-browned.
- Transfer your buns to plates and spoon your onion-and-bean mixture into the bun.
- Next, put your bacon-wrapped dog in the bun and top with chopped onion. Spoon on a bit of your jalapeño sauce and yellow mustard and serve with a bacon-wrapped chili on the side!
The History of the Sonoran Dog
While the dish is often thought to be a product of Arizona, it really was first invented in Sonora, Mexico. It later crossed the border to Tucson and was popularized by street vendors and food carts in Tucson and Phoenix.
From its delicious toppings to its unique bun, the Sonoran dog is a beloved Southwest recipe that gets plenty of love in Traverse City, too!
Hot Dog, That’s Delicious!
Summer is hot dog season in Traverse City, and both Oryana locations offer a menu of inspired frankfurters from across the US! Visit us between Memorial Day and Labor Day for city-inspired dogs and delicious sides. Subscribe to our newsletter for details, and take a moment to learn what keeps our co-op cookin‘!
