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Sonoran Hot Dogs

Sonoran Hot Dogs are believed to have originated in Hermosillo, Sonora. In Mexico, they are often called a "Hot Dog Estilo Hermosillo" ("Hermosillo style hot dog.")

This style of hot dog is slowly appearing in America (as of 2009) and can now be found in Phoenix and Tucson, Arizona, on street carts at night.

The wieners are wrapped in bacon, then grilled, then put into a roll.

The roll is a "bolillo" roll, which is a bit sturdier than a regular hot dog roll. The roll is long and oval, about 6 inches (15 cm) long, with a firm crust outside and a soft crumb inside. The rolls are split on the top for use.

When the cooked bacon-wiener is in the roll, it is topped with a spoonful of cooked ground beef.

The street vendors then offer you such an overwhelming variety of toppings as to make Chicago's "dragged through the garden" hot dog look like it saw a very small backyard garden indeed.

Sonoran toppings include mayonnaise, chopped fresh tomato, chopped fresh onion, fried onion, cooked pinto beans, salsa verde, sliced mushrooms, yellow mustard, cotija cheese, chopped jalapeño peppers, chopped fresh cilantro, chopped fresh lettuce, red salsa, green salsa, sliced avocado, crumbled chorizo sausage, bacon bits, chipotle sauce, guacamole, crumbled potato chips, cucumbers in sour cream... etc.

Ketchup is not generally offered as a topping.

History Notes

No one is sure how the bacon-wrapping of the wieners began -- Sonora is a cattle area, not a pig-farming area.

As to when it began, the best guess is that it probably started in the 1950s. Starting in 1953, Oscar Mayer was running ads in America promoting wrapping wieners in bacon, and the advertisements would surely have trickled across the border.

But the full-blown Sonorran style -- everything including the kitchen sink -- didn't start, some people estimate, until the late 1980s [1]

Language Notes

In Mexico, "dogos" are hot dogs; "hotdogueros" or just "dogueros" are hot dog vendors.


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Bon mots

"Grilling, broiling, barbecuing -- whatever you want to call it -- is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach."

-- James Beard (5 May 1903 – 21 January 1985)

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