Obviously, hot dogs are made differently in large cities across the US. The prepartion of the hot dog symbolizes and characterizes a town. Chicago-style dogs, piled high with relish, sport peppers, sliced tomato, Coney Dogs in Detroit, featuring bean-less, meat-filled chili with onions and yellow mustard. In Arizona, the Sonoran dog reigns supreme.
Perhaps you have seen food television shows like Man vs. Food and Food Wars that have showcased the hot dog. The Sonoran looked so good I had to try it. Hopefully, one day I can make it to the streets of Tucson to try one.
A common trait for all Sonoran hot dogs is the bacon. Bacon is wrapped around the dog and sauted until crispy and crunchy.
The variations come from the types of condiments. The Sonoran packs a lot of condiments into the bun but all work well together and complete the Tex-Mex profile.
- Pinto beans
- chopped tomatoes
- chopped onion
- shredded cheese
- yellow mustard
- jalapeno/green chile sauce
- bolillo bun
- bacon-wrapped hot dog
- stripes of mustard, chile sauce, mayo
Next time I will look for a more quality bolillo bun. This particular bun was not as fresh as I would liked. It was a little on the hard side. A more fresh, pillowy bolillo would have taken this hot dog to new levels.
I love me some Chicago-style dogs but this dog is tough to top.