“The hot dogs are wrapped in bacon, grilled, then served with toppings like beans, guacamole and mayonnaise.”
John T. Edge’s United Tastes column in the New York Times this month is bylined Tuscon, Arizona, and is about Mexican hot dogs:
In Tucson more than 100 vendors, known as hotdogueros, peddle Sonoran-style hot dogs — candy cane-wrapped in bacon, griddled until dog and bacon fuse, garnished with a kitchen sink of taco truck condiments and stuffed into split-top rolls that owe a debt to both Mexican bolillo loaves and grocery store hot dog buns.
Many, like Ruiz Hot-Dogs on Sixth Avenue, work step-side carts with two-item menus of Sonoran hot dogs and soft drinks. Set in dirt and gravel parking lots, beneath makeshift shelters, under mesquite tree arbors, these peripatetic vendors serve fast food for day laborers, craftsmen and policemen, the typical patrons of traditional hot dog stands in any town.
h/t Blair.
MAYONNAISE? Did he say MAYONNAISE? On a hotdog? MAYONNAISE? Heresy, I say. Pure heresy.
Mayonnaise was the cause of the South’s losing the War of Northern Aggression … the Rebs were spreading mayo on their rations when they shoulda been out blasting detestable Yankee critters.
You can look it up.
Personally, I’m inclined to only put mustard and perhaps pickle relish or sauerkraut on a hot dog, but I’ve never been to either Sonora or Tuscon, and I’ve not had a bacon-wrapped hot dog since I was a child.
Tommy, i just sent emailed you a hilarious link about bacon! check it out!
I’m partial to the Japanese hot dogs in Vancouver.
http://www.seriouseats.com/2007/09/serious-sandwiches-the-japadog.html
And, there’s not much I wouldn’t put mayonnaise on. One of my favorite things about Amsterdam is how the french fry shops have different flavors of mayonnaise.
From all I’ve heard about Amsterdam, I never thought I’d hear “mayonnaise” as one of the favorite things.
Man…what I wouldn’t do for a hotdog wrapped in bacon…extra mayo, too. No fat in that!
One of my favorite childhood meals was when my mom would take a hotdog, grill it, put in the bun with a strip of bacon, cover the dog and bacon with a layer of buttery garlic mashed potatoes, cover the potatoes with cheddar cheese, and then put in under the broiler it until it just started to brown. Man was that good!
You know, I have never figured out why I have a little weight problem, or my dad needed a double bypass at age 52.
Why not wrap it all in filo dough and deep-fry it, Jojo and North Shore?
OK. That’s it. I’m starting a diet tomorrow. That just made me feel so fat(er) just looking at it. I’m going on the ‘Halloween Diet’. It’s where you don’t eat anything til halloween. Made it up myself!
Speaking of bacon, if you haven’t checked out Michael Ruhlman’s book, Charcuterie, about meat preserving/flavoring, it’s worth the $24.95 from Amazon. It starts with making your own bacon and builds from there. I can’t read it at night because I wind up with my head in the fridge looking for a snack.
This delicacy has haunted me since I read it yesterday. Ashamed to say I have never tried it, but thought seriously about going to the store last night just to buy the stuff. Does it work as well just cooking it on the stove or does grilling it do something special?
Is there any place in the southeastern US states to get a Sonora hotdog without going to AZ?
[...] He’s showing photos here (by his colleague Angie Mosier) that include interesting items like Sonora hot dogs, although there’s not yet regional coverage other than Lucky [...]