Fire up the grill—Memorial Day calls for something bold, smoky, and built for backyard fun. Sonoran Hot Dogs delivers exactly that, wrapping bacon around a juicy dog and loading it with flavor-packed toppings for a crowd-pleasing twist on a classic.
This Mexican-inspired favorite combines rich, savory ingredients in a way that feels familiar and fresh. Popular in northern Mexico and the American Southwest, Sonoran-style dogs often feature pinto beans. This staple adds a hearty, earthy base beneath the bright crunch of tomatoes, onions, and jalapeños. Creamy avocado, mayo, and a drizzle of mustard tie everything together for a mouthwatering finish.
Whether you're poolside or patio-bound, Sonoran Hot Dogs are easy to prep and even easier to devour. They're hearty enough to headline your Memorial Day menu and flexible enough to let guests build their own. At Alfresco Backyard Living, we believe great backyard meals start with simple ingredients and are done right—this recipe proves it.
Serves 4
Sonoran Hot Dogs Ingredients
- 4 hot dogs
- 4 slices of bacon
- 4 medium jalapeños
- 2 whole cloves of garlic, peeled
- 1/4 cup finely chopped white onion, plus 1 (1") wedge
- 3 Tbsp. fresh lime juice
- 2 Tbsp. packed fresh cilantro leaves
- Kosher salt
- 4 bolillo-style buns or top-split hot dog buns
- 1/2 cup refried pinto beans, warmed
- 1/4 cup finely chopped tomato
- Mayonnaise and mustard for serving
Sonoran Hot Dogs Directions
- Tightly wrap each hot dog with bacon.
- In a large skillet, griddle plate, or flat-top griddle over medium heat, cook wrapped hot dogs, jalapeños, garlic, and onion wedge, occasionally turning, until bacon is crispy and cooked through and vegetables are lightly charred all over; 3 to 5 minutes for the garlic, and 8 to 12 minutes for the hot dogs and vegetables.
- Transfer to a plate. Tent hot dogs with foil; let vegetables cool slightly.
- When cool enough to handle, remove stems and seeds from jalapeños. Transfer to a mini food processor with charred onion, garlic, lime juice, cilantro, and 1/4 teaspoon salt. Pulse until a salsa forms.
- Spread buns with beans. Top with hot dogs, tomato, chopped onion, and jalapeño salsa. Drizzle with mayonnaise and mustard. Serve with the remaining jalapeño salsa alongside.
Taken from delish.com