Special Sonoran Hot Dog Recipe Made in Tucson, AZ

Tucson’s beloved Sonoran hot dogs are far from your average frank. It all starts with a soft, slightly sweet bolillo-style roll, packed to the brim with pinto beans, both griddled and raw onions, diced tomatoes, and the star of the show—a sizzling bacon-wrapped hot dog. Then come the signature touches: bold stripes of yellow mustard, a creamy zigzag of mayo, and a drizzle of fiery fresh jalapeño sauce. It’s a two-handed, flavor-packed masterpiece I’ve spent over 20 years chasing from street carts across the city. What began as a local specialty has since captured hearts far beyond Arizona, making its way onto menus across the country. In this post, I’ll share how the Sonoran hot dog became a Tucson icon—and how you can make an authentic version right at home.

Here's the recipe on how to make the Sonoran Hot Dog:

Ingredients:

* 6 beef hot dogs
* 6 slices of thin-cut bacon
* 6 bolillo rolls (Mexican-style bread)
* 1 can (15 oz) pinto beans, drained and warmed
* 1 small white or yellow onion, finely chopped
* 1 medium tomato, diced
* 2 tablespoons mayonnaise
* Yellow mustard, to taste
* Jalapeño salsa (recipe below)

Jalapeño Salsa:

* 10 fresh jalapeños, stemmed, halved, and seeded
* 1 small onion, sliced into ½-inch rounds
* 2 garlic cloves, peeled
* 1 tablespoon neutral oil (e.g., vegetable or canola)
* 1 teaspoon fine salt
* 2 tablespoons fresh lime juice
* ¼ cup chopped fresh cilantro

How to Prepare the Hot Dog:

1. Prepare the Jalapeño Salsa:

   * Heat the oil in a skillet over medium heat. Add the jalapeños, onion, and garlic. Cook until softened, about 10 minutes.
   * Transfer the mixture to a blender. Add salt, lime juice, and cilantro. Blend until smooth.

2. Cook the Hot Dogs:

   * Wrap each hot dog with a slice of bacon. Secure with toothpicks if necessary.
   * Grill or pan-fry the bacon-wrapped hot dogs over medium heat until the bacon is crispy and the hot dogs are heated through.

3. Assemble the Sonoran Hot Dogs:

   * Slice the bolillo rolls lengthwise, creating a pocket without cutting all the way through.
   * Spread a layer of mayonnaise inside each roll.
   * Place a bacon-wrapped hot dog into each roll.
   * Top with a generous spoonful of pinto beans, followed by chopped onion, diced tomato, a drizzle of yellow mustard, and a generous amount of jalapeño salsa.

4. **Serve:**

   * Serve immediately while hot, with extra jalapeño salsa on the side if desired.([The Washington Post][2])

This recipe captures the essence of the Sonoran Hot Dog, offering a delightful combination of flavors and textures. Enjoy!