Sonoran Dogs

Growing up in Los Angeles I grew up with the "Alley Dog." Although there are different variations of the Los Angeles Alley dog, the one that I remember was a bacon wrapped hot dog that's topped with onions, tomato, jalapeños, and in some cases avocado. The dog was given its name because you can find the hot dog vendor set up in downtown LA in Santee Alley (the garment district). 

Fast forward several years to Phoenix, Arizona my new home. Here there is an entirely different (but them same) hot dog. The idea remains the same, a bacon wrapped hot dog that you can find on any street corner. However, here in PHX the hot dog has different toppings and is not known as the Alley Dog. Here in Phoenix it's known as the Sonoran Dog.

The Sonoran dog isn't the Alley dog, but definitely holds its own in the world of street dogs. Let's chat about the toppings. Traditionally the Sonoran dog has beans, grilled & fresh onion, tomato, mayo, mustard & a type of salsa. However, I've seen several variations of the dog around town. I believe that as long as you have the basic toppings listed above, you can consider the dog a Sonoran Dog. 

My interpretation is a little different. I've added a few more toppings, and a changed up the bolillo for some Kings Hawaiian rolls, but I think I still pay homage to the original Sonoran style dog. 

 

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

For the Hot Dogs
 1 package of Kings Hawaiian Bread Rolls
 6 hot dogs- I like to use Hebrew National hot dogs
 6 slices of bacon
Hot Dog Toppings
 2 cups of cooked pinto beans (canned is fine but I like to make my own)
 1 large tomato, diced
 ¼ cup pickled jalapeños, diced
 1 small white onion minced
 4 oz cotija cheese, crumbled
 ½ cup green tomatillo salsa
 ½ cup sour cream
 1 avocado, sliced
 6 yellow peppers

1

The hardest thing about making Sonoran Dogs is this part right here. So pay close attention...
Wrap a slice of bacon tightly around the hot dog. No need to secure the bacon, if you wrap it tight enough it will stay put.
Phew... hardest part is done.
See, that wasn't so hard.
Cook the hot dogs on medium high grill with the bacon ends down to make sure the hot dog stays wrapped.
Cook hot dogs on all sides until bacon is cooked through and crispy.
Remove from grill and set aside.

2

Take your package of Kings Hawaiian Bread rolls and separate by two creating a nice little home for your hot dog.
Place the hot dog in in the double roll and proceed to add toppings to your dog.
mustard, beans, onions, tomatoes, salsa, cheese, sour cream... the sky's the limit.

Ingredients

For the Hot Dogs
 1 package of Kings Hawaiian Bread Rolls
 6 hot dogs- I like to use Hebrew National hot dogs
 6 slices of bacon
Hot Dog Toppings
 2 cups of cooked pinto beans (canned is fine but I like to make my own)
 1 large tomato, diced
 ¼ cup pickled jalapeños, diced
 1 small white onion minced
 4 oz cotija cheese, crumbled
 ½ cup green tomatillo salsa
 ½ cup sour cream
 1 avocado, sliced
 6 yellow peppers

Directions

1

The hardest thing about making Sonoran Dogs is this part right here. So pay close attention...
Wrap a slice of bacon tightly around the hot dog. No need to secure the bacon, if you wrap it tight enough it will stay put.
Phew... hardest part is done.
See, that wasn't so hard.
Cook the hot dogs on medium high grill with the bacon ends down to make sure the hot dog stays wrapped.
Cook hot dogs on all sides until bacon is cooked through and crispy.
Remove from grill and set aside.

2

Take your package of Kings Hawaiian Bread rolls and separate by two creating a nice little home for your hot dog.
Place the hot dog in in the double roll and proceed to add toppings to your dog.
mustard, beans, onions, tomatoes, salsa, cheese, sour cream... the sky's the limit.

Sonoran Dogs

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