Written by Chief Meteorologist Tom Sherry
Sonoran Hot Dogs are very popular from street vendors in the southwest especially Tuscon Arizona.
Wrap all beef hot dog with a thin piece of bacon. Make a griddle out of heavy duty foil. This will stop the bacon grease from dripping down and creating huge flair ups. Grill the dog until the bacon is crispy.
The secret to a great Sonoran Hot Dog is the Bolillo Roll. Try to find them. If you can't use an uncut sub roll and yes you can use a hot dog bun but it's not as good.
Tear to roll apart but not all the way. Just enough to create a well for all the toppings. Add refried beans or pinto beans. Sliced avocado and grated cheese. Add the dog and top with diced tomato, onion, salsa Verde and mustard. Then add mayonnaise that has been thinned down with lemon juice. Don't miss this step it really adds some zing. If you don't have a plastic condiment dispenser I put the thinned down mayonnaise in a zip lock bag and put a small hoe in one corner of the bag then squeeze it out much like a pastry bag.
Yes this is pretty fattening so jog, workout or landscape the yard, whatever you need to do to enjoy guilt free this wonderful southwest food.