If you’re looking for a twist on plain old hot dogs, this Sonoran hot dog recipe is for you!
Sonoran dogs are true love at first bite. We can attest that our recipe specifically, is the best hot dog we’ve ever tasted.

If this is your first time making sonoran dogs, you’ll soon realize that taking a few extra steps compared to making regular hot dogs, will result in a dish that will blow your mind.
They are next level, delicious hot dogs. We love to make a unique spin on hot dogs, like this Green Chile Cheese Hot Dog or our party-perfect Hot Dog Bar.

What is a Sonoran Hot Dog?
This Mexican hot dog is extra special because the hot dog is wrapped in a strip of bacon.
South Arizona is home to the Sonoran dog. Since Gavin went to college at University of Arizona in Tucson, he’s very familiar with this popular street food.
The bacon-wrapped dog is loaded with traditional hot dog toppings like mustard and fresh onion, but also comes with a few surprising ingredients including a flavorful jalapeno hot sauce.

Traditional Sonoran Hot Dog Toppings
The classic Sonoran hot dogs have a few staple toppings:
- Pinto Beans
- White Onions
- Diced Tomato
- Yellow Mustard
- Mayo
- Jalapeno Sauce

Additional Sonoran Hot Dog Topping Ideas
While we kept this recipe very traditional to the ones you’ll find at the street carts in Tucson, feel free to get creative with your favorite toppings.
These options could all be tasty ideas for different variations.
- Pico de Gallo
- Mexican Crema or Sour Cream
- Refried Beans or Black Beans
- Cotija Cheese or Queso Fresco
- Pickled Red Onions
- Bell Peppers or Banana Peppers
- Crushed Tortilla Chips

Sonoran Hot Dog Jalapeno Sauce
This recipe includes the directions on how to make a traditional jalapeno salsa.
We fire-roasted the ingredients on the grill before blending the sauce.

This resulted in a smoky flavor and brought out the heat of the jalapenos. If you’re not a fan of spice, just use less jalapenos.
The recipe yields over a cup of sauce, so store any extra sauce in an airtight container in the refrigerator for up to one week.

Some ideas for other uses for the homemade jalapeno sauce are:
- Tacos (try it on our Air Fryer Tilapia Fish Tacos, Salmon Tacos, or Lobster Tacos)
- Burgers and sandwiches
- Dipping Sauce for veggies or chips (It’s a thinner, spicier version of our Avocado Veggie Dip).

Sonoran Dog Buns
When it comes to building this hot dog masterpiece, look for soft bolillo rolls at your local grocery store.
If you can’t find this Mexican soft bun, you can still use regular hot dog buns or even a soft roll like a french roll.
Keep the bun nice and soft, because traditional Sonoran dogs are not served on toasted rolls.

Bacon Wrapped Sonoran Hot Dog Recipe
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Makes: 4 Hot Dogs
Ingredients:
For the Sonora Dogs:
- 4 hot dogs
- 4 strips of thin bacon
- 1/2 large white onion, sliced thin for sauteing
- 1/2 cup finely diced white onion
- 1/2 cup finely diced tomato
- 1 cup pinto beans, warmed
- 4 hot dog or bolillo buns
- Mayonnaise
- Yellow Mustard
- Jalapeno sauce
For the Jalapeno Sauce:
- 4 roasted jalapenos, stems & seeds removed
- 1/2 small onion, peeled and roasted
- 3 cloves garlic, peeled and roasted
- Juice of 2 limes
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 1 avocado, peeled and seeded
- 1/4 cup loosely packed cilantro
- 1/3 cup of avocado oil
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
Directions:
- Place a cast iron skillet or griddle on your grill or Blackstone cooktop and preheat to medium heat.
- Wrap a thin slice of bacon in a spiral fashion around each of your hot dogs and secure by tucking the ends of the bacon under the wrapped section.
- Place the whole jalapenos, whole cloves of garlic, and onion half on the skillet.
- Once the veggies are charred, remove them from the hot skillet on the grill. If you like spicy foods, leave the seeds in the jalapeno, otherwise slice the jalapeno in half and discard the veins and seeds.
- Add the roasted jalapeno peppers, roasted onion, and roasted garlic to a food processor or blender with the lime juice, cumin, paprika, avocado, avocado oil, and cilantro. Blend until smooth and then add salt and pepper.
- Meanwhile, place your bacon wrapped hot dogs on a skillet alongside some of the reserved white onion that was sliced. Once the bacon is crisp and golden brown around the hot dogs, remove them and the sauteed onions from the skillet.
- Open your sliced hot dog buns or bolillo buns and add a spoonful of warm drained pinto beans. Top with a hot dog, then add some of the grilled sauteed onions, diced tomatoes and some of the fresh white onion. Finally, add your sauces to the top of the hot dog. We used mini squirt bottles in order to perfectly squirt fine lines of the jalapeno sauce, mustard, and mayonnaise.
Note: Leftover jalapeno sauce can be stored in an airtight container in the refrigerator for a week.

Bacon Wrapped Sonoran Hot Dog Recipe
This bacon wrapped hot dog recipe with homemade jalapeno sauce is packed with flavor and will elevate any BBQ!
Ingredients
Sonoran Dog
- 4 hot dogs
- 4 strips of thin bacon
- 1/2 large white onion, sliced thin for sauteing
- 1/2 cup finely diced white onion
- 1/2 cup finely diced tomato
- 1 cup pinto beans, warmed
- 4 hot dog or bolillo buns
- Mayonnaise
- Yellow Mustard
- Jalapeno sauce
Jalapeno Sauce
- 4 roasted jalapenos, stems & seeds removed
- 1/2 small onion, peeled and roasted
- 3 cloves garlic, peeled and roasted
- Juice of 2 limes
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 1 avocado, peeled and seeded
- 1/4 cup loosely packed cilantro
- 1/3 cup of avocado oil
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
Instructions
- Place a cast iron skillet or griddle on your grill or cooktop and preheat to medium heat.
- Wrap a thin slice of bacon in a spiral fashion around each of your hot dogs and secure by tucking the ends of the bacon under the wrapped section.
- Place the whole jalapenos, whole cloves of garlic, and onion half on the skillet.
- Once the veggies are charred, remove them from the hot skillet on the grill. If you like spicy foods, leave the seeds in the jalapeno, otherwise slice the jalapeno in half and discard the veins and seeds.
- Add the roasted jalapeno peppers, roasted onion, and roasted garlic to a food processor or blender with the lime juice, cumin, paprika, avocado, avocado oil, and cilantro. Blend until smooth and then add salt and pepper.
- Meanwhile, place your bacon wrapped hot dogs on a skillet alongside some of the reserved white onion that was sliced. Once the bacon is crisp and golden brown around the hot dogs, remove them and the sauteed onions from the skillet.
- Open your sliced hot dog buns or bolillo buns and add a spoonful of warm drained pinto beans. Top with a hot dog, then add some of the grilled sauteed onions, diced tomatoes and some of the fresh white onion. Finally, add your sauces to the top of the hot dog. We used mini squirt bottles in order to perfectly squirt fine lines of the jalapeno sauce, mustard, and mayonnaise.
Notes
Leftover jalapeno sauce can be stored in an airtight container in the refrigerator for a week.
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Other Great Recipes for a Cookout:
Having a BBQ? Find inspiration with these other delicious recipes:
- White BBQ Sauce Recipe
- Smoked Burger Recipe
- How to Grill Lobster
- Smoked Spare Ribs
- Seafood Boil Recipe
- Mediterranean Grilled Salmon Skewers
- Mexican Street Corn Elotes
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