Here’s a beautiful variation on the hot dog with origins in the American southwest and Mexico (it takes its name from the Mexican region of Sonara and may have origins in its capital, Hermasillo). A beef hot dog, wrapped in bacon (of course), held close in a Mexican Bolillo and piled high with beans, onions (grilled or fresh), avocados or guacamole, mayonnaise, creme, jalapeños, and salsa. It’s a great dog for the grill when you’re craving something more substantial than the usual ketchup and mustard affair, but a griddle works well if you get rained out. If the sonara is made right, you should end up with a crunchy bun barely containing a mess of delicious flavor on top of the dog. It’s the perfect summertime hot dog and one of the best ways to turn a single dog into a full, flavorful meal.
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