We dipped a little south of the border for the grand finale of my latest series on hot dogs throughout the United States. The Sonoran hot dog is bursting with flavors and, if you end up eating it like I did, also bursting with ingredients. A huge shout-out to Kadey for sharing this spicy, smokey, Southwest-style hot dog.  

Kadey currently lives in Phoenix, Arizona in the United States, where the Sonoran hot dog is a hugely popular street food. However, this dog actually originated right over the border in the Mexican state of Sonora. In the 1980s in Hermosillo, the capital of Sonora, this style of hot dog began popping up around street carts and food vendors. The hot dog style really took off and eventually made its way to Arizona. It’s now such a staple of Arizonian cuisine, that it was one of the first things Kadey tried when she moved to the area. And lucky her because the Sonoran hot dog is an absolute delight.  

This hot dog begins with a bang – or actually a bolillo, which are large pillowy soft rolls that are split down the center. Then the recipe really takes off with a bacon-wrapped hot dog that’s grilled until the bacon is crispy. I mean, what’s not to love about a bacon-wrapped hot dog? The toppings too kick things up a notch. Traditional toppings for the Sonora dog include cooked kidney beans, a drizzle of mayonnaise, and a dollop of jalapeño salsa. With just three ingredients (jalapeño, onion, and tomato), I really can’t recommend making your own salsa enough. It allows you to use fresh produce and create your ideal level of spice for the salsa.  

But Kadey points out that you can continue to make the Sonoran dog your own. You can add some diced avocado, a sprinkling of cotija cheese, fresh cilantro, or all of the above. I personally recommend all of the above. When enjoyed together, you get so many amazing flavors and textures all blended together. The Sonoran hot dog is fresh, smoky, spicy, and a great showcase of Southwestern flavors.