Sonoran Hot Dog

Sonoran Hot Dogs are taken to a higher level! With a soft bun, hot dog wrapped in bacon and topped with sautéd onions, chopped tomatoes plus your favorite condiments.

Once you have one of these, you’ll never go back to standard hot dogs!

3 Sonoran Hot Dogs on a white tray with a roasted jalapeño on the side
Sonoran Hot Dogs are so flavorful and easy to make

I’m going to brag a little bit about how I am a Sonoran Hot Dog snob mmkay? I was born in the Mother land of THE Sonoran Hot Dogs after all! If you ask anyone in Mexico, the best “dogos” (as we call them) are made in Ciudad Obregon.

There are so many versions out there but here I’m going to show you how to make the original version. Throughout the years topping have been added to the options and will share those with you as well.

Two hot dogs with a roasted jalapeño on the side
This is an Authentic Recipe for Mexican Sonoran Hot Dogs

Ingredients

The ingredients are simple and easy to get:

  • Buns
  • Beef Hot Dogs
  • Thin Bacon
  • Sliced onions (for sautéing) or chopped if eaten raw
  • Chopped tomatoes
  • Condiments: mayonnaise, mustard, ketchup, hot sauce, salt & pepper
  • Highly recommended eating them with Chiles Toreados. All Hot Dog places in Mexico serve them with these chiles.
  • Optional: avocado, whole cooked beans, sautéd mushrooms. The originals were never made with these ingredients but you’re more than welcome to do!
Hot Dogs ingredients on a board: buns, dogs wrapped in bacon, sliced onions, chopped tomatoes, mayo and mustard.

A note about the buns

The buns are not your typical hot dog bun but the original bread cannot be found anywhere except in Sonora and some specialty places. They are made specifically for “dogos”.

Since you may not be lucky to find those anywhere near you, choose a soft extra large hot dog bun. The bun is always steamed (never grilled) to keep it soft and warm while you eat it. I’ll show you below how to do it 🙂

How To Make Sonoran Hot Dogs

Wrapping the hot dog with bacon:

This is an easy step that will get better the more you do it.

  • Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening & shrinking while you cook it.
  • At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this 😉

Wrap all of the hot dogs before starting to cook. This step can also be made ahead of time if you’ll be doing this for a large crowd.

Three hot dogs wrapped in bacon placed on a plate

Cooking the hot dog:

Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy. Cooking the onions with the bacon fat gives them an amazing taste!

3 cooked winners wrapped in bacon with sautéd onions in a iron skillet

Steaming the buns:

The buns should be steamed since we want the softest bread. The easiest way to steam them is to loosely wrap them in paper towels (or large ziploc bag) and microwave them for about 7 to 10 seconds. Just enough to get them soft & warm.

Assembling the hot dogs:

  1. After you steam the buns, place the hot dog in the bun.
  2. Add about 1 tablespoon of cooked or raw onions.
  3. Then add about 2 tablespoons of chopped tomato.
  4. Spread some mayonnaise a over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.

Note on the Mayo: The mayo over the tomato acts as a binder of the ingredients so that the veggies stay in place when eating the hot dog.

That’s it my friends! This is a truly delicious recipe that I’m sure everyone will love. I hope you enjoyed today’s recipe but let me know if you have any questions on the comment section below.

XO, Ana

3 hot dogs on a white tray with sodas bottles on the side.
3 Sonoran Hot Dogs on a white tray with a roasted jalapeño on the side

Authentic Sonoran Hot Dogs

Servings 4 Hot Dogs
Ana Frias
5 from 3 votes
Prep Time 13 mins
Cook Time 12 mins
Total Time 25 mins
Sonoran Hot Dogs are taken to a higher level! With a soft bun, hot dog wrapped in bacon and topped with sautéd onions, chopped tomatoes plus your favorite condiments.
4 Hot Dogs

Ingredients
  

  • 4 large hot dog buns
  • 4 large all-beef hot dogs
  • 4 slices thin bacon
  • ½ large white or yellow onion sliced thinly
  • 1 roma tomato chopped into small cubes
  • Mayonnaise, mustard, ketchup, hot sauce to taste
  • Chiles Toreados

Optional toppings

  • raw onions (chopped), avocados, whole pinto beans.

Instructions
 

  • Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening while you cook it.
  • At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this.
  • Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy.
  • Right before assembling the hot dog, steam the bun by loosely wrapping them in paper towels (or large ziplock bag) and microwave them for about 7 to 10 seconds. Just enough to get them soft & warm.
  • Place the hot dog in the bun.
  • Add about 1 tablespoon of cooked or raw onions.
  • Add about 2 tablespoons of chopped tomato.
  • Spread some mayonnaise a over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.

*Ana’s Notes:

Note on the Mayo: The mayo over the tomato acts as a binder of the ingredients so that the veggies stay in place when eating the hot dog.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1hot dog | Sodium: 604mg | Sugar: 6g | Fiber: 1g | Potassium: 57mg | Cholesterol: 39mg | Calories: 315kcal | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 18g | Protein: 14g | Carbohydrates: 27g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

3 Sonoran Hot Dogs on a white tray with a roasted jalapeño on the side
Authentic Sonoran Hot Dogs

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11 Comments

  1. Hello, thanks for sharing your recipe. I’m curious, is a Bolillo bun the traditional bread for this or not? Thanks.

    1. Hi Jimmstein! The bolillo is too hard for Sonoran Hot dogs. The bun should be very soft and fluffy. Try a good quality hot dog bun and big enough to fit all the toppings! Let me know if you have any other questions.

      Thanks for the question..Ana 🙂

    1. Hola Ale! lo siento por responder tan tarde! Mira compre este pan en una panaderia Mexicana y pues estaba perfecto para los dogos. Si no tienes una panaderia cerca de ti, en cualquier super puedes comprar uno grande como para subways. Nomas asegura que este bien blandito. Disfruta!

    1. Hola Steve! Gracias por tu comentario! Fijate que en mis tiempos no le ponian frijoles y pues yo no les pongo… creo que eso de los frijoles empezó en Hermosillo y pues como soy de Obregon, yo no le hecho jajaja! Saludos y me da mucho gusto que aprueves de esta receta de dogos!

      1. Yes, here in Southern Arizona all of the restaurants and hot dog carts put beans on top. I think it tastes better with them. Have a great day!

  2. 5 stars
    These are the real deal Sonoran Hot Dogs! I like to steam the buns in a steamer pot wrapped in a clean kitchen towel. It works!