Here’s a recipe for Sonoran Hot Dogs, a popular regional specialty in Tucson and Phoenix, Arizona, which originated in Sonora Mexico




4 hot dog buns

4 beef hot dogs

4 slices of bacon

1 cup pinto beans, cooked

1 large tomato, diced

1 small onion, diced



Jalapeño salsa or hot sauce

Salt and pepper, to taste

Optional toppings:


Shredded cheese (such as Cheddar or Monterey Jack)


Sliced jalapeños



Preheat your grill or stovetop griddle to medium-high heat.


Wrap each hot dog with a slice of bacon, starting from one end and spiraling it around. Secure the bacon with toothpicks, if needed.


Grill the bacon-wrapped hot dogs, turning occasionally, until the bacon is crispy and cooked through, and the hot dogs are heated through. This typically takes about 8-10 minutes.


While the hot dogs are grilling, warm the pinto beans in a small saucepan over low heat. Season with salt and pepper to taste.


Once the hot dogs are cooked, remove them from the grill and set them aside. Remove any toothpicks.


Toast the hot dog buns on the grill or griddle until lightly golden.


To assemble the Sonoran Hot Dogs, spread mayonnaise on one side of each toasted bun, followed by mustard on the other side.


Place a grilled bacon-wrapped hot dog in each bun.


Top the hot dogs with pinto beans, diced tomatoes, diced onions, and jalapeño salsa or hot sauce. Add any additional optional toppings, such as shredded cheese, guacamole, or sliced jalapeños.


Serve the Sonoran Hot Dogs immediately while they’re still warm and enjoy!


Feel free to adjust the toppings and seasonings to your liking. Sonoran Hot Dogs are known for their versatility, so feel free to get creative with additional toppings and flavors.