Sonoran Hot Dog

Sonora Hot Dog

 The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 30 mins
Chill: 30 mins
Total: 75 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
760 Calories
51g Fat
57g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 760
% Daily Value*
Total Fat 51g 66%
Saturated Fat 17g 84%
Cholesterol 71mg 24%
Sodium 1434mg 62%
Total Carbohydrate 57g 21%
Dietary Fiber 12g 44%
Total Sugars 8g
Protein 22g
Vitamin C 40mg 199%
Calcium 130mg 10%
Iron 4mg 23%
Potassium 1320mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sonoran hot dogs are a street-cart staple in southern Arizona. They were originally from the state of Sonora in Mexico and the Mexican vibes definitely shine through. A large, soft roll (traditionally called a bolillo) is split down the center, toasted, and stuffed with pinto beans, onions, tomatoes, avocado, a variety of sauces, and—of course—a hot dog. But not just any plain hot dog is used, it's a bacon-wrapped one!

The resulting combination is salty, crunchy, spicy, and snappy all at the same time. It really hits every taste and texture and is very easy to make despite all of the toppings. We used a homemade cilantro-lime crema as the creamy topping, but you can simply use mayonnaise or even store-bought salsa.

Make these as part of a barbecue, game night, or as a fun weeknight dinner. You can even make the hot dogs ahead of time and heat them up when you are ready to serve.


For the Hot Dogs:

  • 4 beef hot dogs

  • 4 slices thin-cut bacon

  • 2 tablespoons salted butter

  • 4 sandwich rolls

  • 1/2 cup refried beans

  • 1 avocado, diced

  • 1 tomato, diced

  • 1 red onion, diced

  • 1 jalapeño, thinly sliced

  • Fresh cilantro, for garnish

For the Cilantro-Lime Crema:

  • 1/4 cup sour cream

  • 2 tablespoons mayonnaise

  • 1 tablespoon lime juice

  • 1 tablespoon finely chopped fresh cilantro

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Sonora hot dog ingredients
     The Spruce Eats / Leah Maroney
  2. Wrap each hot dog with a slice of bacon so that entire hot dog is covered in bacon. Secure with a toothpick and place in refrigerator for at least 30 minutes.

    Bacon-wrapped hot dog
     The Spruce Eats / Leah Maroney
  3. Heat grill or stove to medium. Remove toothpick from hot dogs. Add the bacon-wrapped hot dogs to a grill pan or a grill. Cover hot dogs with a lid. Rotate hot dogs frequently until bacon is crisp and hot dog is warmed through, about 15 minutes.

    Cooked bacon-wrapped hot dogs
     The Spruce Eats / Leah Maroney
  4. While hot dogs are cooking, prepare crema. 

    Cilantro-lime crema ingredients
     The Spruce Eats / Leah Maroney
  5. Whisk together sour cream, mayonnaise, lime juice, cilantro, salt, and pepper in a small bowl. You can also blend it in a food processor. 

    Cilantro-lime crema mixed up
     The Spruce Eats / Leah Maroney
  6. Cut a pocket into the center of each of the rolls. 

    Sliced rolls
     The Spruce Eats / Leah Maroney
  7. Butter outside of rolls and then griddle them on same grill or pan as hot dogs.

    Butter and grill the buns
     The Spruce Eats / Leah Maroney
  8. Cook cut-side down, opened slightly to ensure the inside of roll crisps. Cook until golden brown.

    Toasting the rolls
     The Spruce Eats / Leah Maroney
  9. Warm beans in microwave or a small pot until steaming. Spread a few tablespoons of refried beans into bottom of each roll. 

    Beans spread inside the roll
     The Spruce Eats / Leah Maroney
  10. Add hot dog into roll and top with diced avocado, tomato, red onion, jalapeño, cilantro, and a drizzle of the cilantro-lime crema. Serve immediately with your favorite sides. 

     The Spruce Eats / Leah Maroney