Sonoran Hot Dog

Sonoran Hot Dog
Sonoran Hot Dog

Arthur Bovino

Sonoran Hot Dog

Hot dogs are an amazing invention, partly because of how versatile and fun they can be when you trick them out with toppings. Wrapped in bacon, nestled into a bun, covered with colorful toppings, and the zigzag of condiments, the Sonoran dog has to be one of the coolest, most visibly striking riffs of the genre.

Like many epic food creations, the origins of the Sonoran hot dog are hard to pin down. In a New York Times article from 2009, John T. Edge noted tales of bacon-wrapped dogs being fed to crowds at wrestling matches in the 1950s in Mexico City, and Sonora, but also suggested Oscar Meyer’s own print ads hawking the idea of bacon-wrapped dogs may have had something to do with how this riff began.

However it got started, the end result is a fun (and messy) one. Refried beans, tomatoes, onions, salsa, avocado, and well, bacon, all come together to create a colorful, zesty, indulgent and filling treat. For tang and texture, the refried beans in this recipe (Texan purists can call them Yankee refried beans all they like, but this riff is tasty!), incorporate an ingredient unlikely to be found in most traditional recipes, but one that Chicago-style hot dog lovers would never eat a hot dog without:  pickles.

In any event, just make sure you have some moist, sturdy bread (no top-loading bun substitutions for the traditionally used bolilo rolls).

Click here to see 8 Creative Hot Dog Recipes.


For the refried beans

Add the mayonnaise to a pot over medium heat, then the can of drained pinto beans. When the beans start to bubble and soften, mash them until they’ve turned into a paste and add the water, stirring to combine.

Add the onions and pickle, then blend in the cheese and hot sauce. Reduce over medium-low heat until the consistency is loose but not runny. Season with salt and pepper, to taste, and turn down the heat to the lowest setting, and cover until you’re ready to assemble the hot dog.

For the salsa verde

Throw the tomatillos, onion, jalapeno, lemon juice, and lime juice into a blender. Season with salt and pepper, to taste. Pulse until the salsa is fluid. Adjust the heat and seasoning, to taste.

For the hot dog

If your crema, mayonnaise, and mustard aren’t in squirt bottles you may want to put them into some or put some of these condiments in the corners of separate plastic bags (you can cut off the tips of the corners and squirt out the condiments).

Preheat a gas grill, grill pan, or griddle on high heat.

Wrap each frank with bacon from end to end. If you don’t have fresh bread straight from the bakery, turn the oven up to the highest setting so as to moisten and resuscitate the bread. Hold each roll under a cold running faucet briefly and only until the water has covered every part of the roll. Repeat for each roll, then put the rolls in the heated oven for about 5 minutes.

Once the bread is in the oven, put the dogs on the grill making sure to cook all the way through but do not burn the bacon, about 5 minutes.

To assemble each hot dog, cut the roll down the top from about ½ inch away from the end to the same place on the other side. Remove much of the interior of the bread to make room for all of the fillings (piping hot, so mind your fingers!).

Evenly cover the inside with a light coating of mayonnaise, and then with a layer of refried beans, about 3 tablespoons. Spread the beans everywhere along the inside of the roll. Squirt a liberal zigzag layering of mustard on top of the beans up and down the inside of the roll (you’ll need that tangy flavor inside), then nestle the bacon-wrapped dog inside.

Cover with the tomato, avocado, and red and white fresh and grilled onions. Zigzag the salsa verde from one end of the top of the dog to the other, repeat with the yellow mustard, and a final zigzag layer of crema. Admire and enjoy!



Calories per serving:

941 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 60g 92%
  • Carbs 77g 26%
  • Saturated 13g 66%
  • Fiber 24g 98%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 20g
  • Polyunsaturated 6g
  • Protein 34g 68%
  • Cholesterol 64mg 21%
  • Sodium 3,964mg 165%
  • Calcium 524mg 52%
  • Magnesium 215mg 54%
  • Potassium 1,459mg 42%
  • Iron 8mg 43%
  • Zinc 5mg 31%
  • Phosphorus 688mg 98%
  • Vitamin A 138µg 15%
  • Vitamin C 42mg 70%
  • Thiamin (B1) 1mg 61%
  • Riboflavin (B2) 1mg 36%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 166µg 41%
  • Vitamin B12 0µg 7%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 28µg 35%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.