Sonoran Hot Dog

Sonora Hot Dog

 The Spruce Eats / Leah Maroney

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Chill: 30 mins
  • Servings: 4 servings

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)
  • Garnish: Fresh cilantro
  • For the Cilantro-Lime Crema:
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro (finely chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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 the entire hot dog is covered in bacon. Secure with a toothpick and place them in the refrigerator for at least 30 minutes. This helps the bacon stick to the hot dog and will keep it from falling off when they’re cooked. 

    Bacon-wrapped hot dog
     The Spruce Eats / Leah Maroney
  3. Heat the grill or stove on medium heat. Keep the temperature on medium heat so the bacon cooks without burning. Remove the toothpick from the hot dogs.

    Add the bacon-wrapped hot dogs to a grill pan or a grill. Cover the hot dogs with a lid. Rotate the hot dog frequently until the bacon is crisp and the hot dog is warmed through. This will take at least 10 minutes and up to 20 depending on the size of your hot dog and the thickness of the bacon. 

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

    Cilantro-lime crema ingredients
     The Spruce Eats / Leah Maroney
  5. Whisk together the sour cream, mayonnaise, lime juice, cilantro, salt, and pepper in a small bowl. You can also blend it in the 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 the outside of the rolls and then griddle them on the same grill or pan as the hot dogs.

    Butter and grill the buns
     The Spruce Eats / Leah Maroney
  8. Kind of pull them apart a bit so the inside of the roll gets a little crisp and cook them cut side down. You can flatten them with a lid if you wish. Cook until they are golden brown and seared. 

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

    Beans spread inside the roll
     The Spruce Eats / Leah Maroney
  10. Add the hot dog into the roll and then 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