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!
[gmc_recipe 6215]
Yesterday, my dad returned home from a business trip in Tucson and told me all about the Sonaran hot dogs that they have over there. I have never heard of a Mexican hot dog like that before and so I really want to learn how to make them. However, I think that there is a slight difference between the one that you are writing about and the one that he had. For example, the onions that he got on his were cooked and there was some sort of jalapeno mustard on it. Do some people or vendors use other ingredients than the ones that you listed or did you only list the traditional stuff that goes on it?
Yes, there are slight variations depending on where you get them. Also, there is your personal preference. I tried to stick with the ones that I have had in Tuscon. They were delicious. Good luck on creating your perfect Sonoran Dog!