Photo Stu Spivack

Photo Stu Spivack

In Tucson, Arizona there are a myriad of roadside stands, food trucks and local restaurants feeding thousands of hungry patrons with a delicious taste treat known from the Sonoran region of Mexico.  What are they eating?  Why they are eating a bacon wrapped hot dog that is accompanied by a bevy of spicy and creamy condiments.

In my mind the true Sonoran Hotdog uses a particular roll – the Torpedo.  Now you might be familiar with the Torpedo as it makes it place on several different sandwiches from different cultures.  It’s found in a Ban Mi from Vietnam, to a great cheesesteak, or hoagie from Philadelphia – you see this is where the French come in.

During the Colonial period, the French influence made it’s impact on Mexican baking and it can still be found in the Bolillo or Torpedo a cousin to the crust French roll.  It has a soft, yet firm texture that will hold up to meats and light sauces and it makes a perfect bun for this Mexican/Sonoran hot dog!

Sonoran Hot Dogs

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Main Dish
Misc Child Friendly, Serve Hot
Occasion Barbecue
Region Mexican


  • 4 Teaspoons mayonnaise
  • 1 teaspoon Tabasco (or other hot sauce)
  • Juice of one lemmon
  • 4 all-beef hot dogs (fatter hot dogs work better than the longer ones)
  • 4 Slices extra-thin bacon
  • 4 torpedo rolls (or bolillos)
  • 4 Tablespoons refried beans (warm)
  • 8 Tablespoons chopped avocado (or guacamole)
  • 4 Tablespoons grated Monterey jack (or Cheddar Cheese)
  • 4 Tablespoons chopped onion
  • 4 Tablespoons chopped tomato
  • 4 Tablespoons Salsa Verde


Step 1
In a small bowl mix the mayo, Tabasco and lemon juice and place this in a squeeze bottle or in a zip-type plastic bag and snip the tip for serving.
Step 2
Wrap the hot dogs with the bacon slices so the dogs are completely covered. Cook the hot dogs on a comal or a flat top, rolling them until the bacon is crunchy on all sides. This should take about 7 minutes.
Step 3
Cut a pocket in the buns in order to form a boat and toast them on the grill. When the hot dogs are cooked, divide the beans and avocado among the four rolls, spooning the ingredients inside and spreading them on either side. Apply the cheese down the middle. Using tongs place one hot-dog into the pocket of each roll. Top with onions and tomatoes. Apply the Salsa Verde accross the top and squeeze the mayo blend in a squiggle pattern (yes that is a technical term) across the top of the hot dog and serve!

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