Sonoran Hot Dogs: A Tucson Treat
Road Journals Blog—Ever had a friend come back from a Mexico holiday decked out in one of those ridiculous party sombreros and a striped serape?
Something along those lines happened when the good ole American hot dog—as the story goes—took a little trip across the border from southern Arizona to the northern Mexico state of Sonora.
This staple of the American ballpark and backyard barbecue returned home a little wilder, more colorful, and definitely más picante.
Today, the Sonoran hot dog is a Tucson tradition, as familiar to locals as the ubiquitous saguaro cactus and a favorite with the lunchtime crowd. It's sold in sit-down restaurants and from pushcart vendors known as dogueros.
It’s a deliciously messy affair. Start with a grilled, bacon-wrapped hot dog. Tuck it deep inside a split-top, steamed bun that’s shaped like a football. Then pile on the pinto beans, grilled and fresh onions, jalapeño sauce, and diced tomatoes.
Add a generous squirt of yellow mustard and swirls of mayo. Finish it off with a roasted guero pepper served on the side. ¡Que rico!
You absolutely must wash it down with a Mexican Coca-Cola, guzzled straight from the glass bottle. Aficionados insist that Mexican Coke, which is made and bottled south of the border, is much tastier than its American counterpart because it is sweetened with sugar rather than high-fructose corn syrup.
But that’s another story.
This blog post was first published in April 2012. Some facts may have aged gracelessly. Please call ahead to verify information.