Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado

PSEUDO Sonoran Dogs. Sorry.

• Pamela531

• 5/26/2019

It's not gonna taste Mexican if you're replacing sour creme for Mayonaise and adding things like potato chips.

• YouKnowWhat

• Michoacán, Mexico

• 6/15/2018

REALLY good and a fun dinner. I mixed the mayo with some sour cream . You could use refried beans and the chips are good as a side but needed on the dog because it has plenty of stuff on it already!

• Anonymous

• Huntington Beach, CA

• 8/15/2017

@HABANERO84 The hot dogs were invented in the state of Sonora Mexico in the 50's. The Sonora Desert covers parts of AZ and CA in the US and the states of Sonora, Norther Baja California and Southern Baja California in Mexico. So while the city of Sonora, and the Sonoran Hot dog bear the same names (kind of) the hot dog and the city have no other relation. *Note: Sonora and West Sonora is also an unincorporated community in Ohio

• sgalaz

• Tucson AZ

• 1/12/2017

Being from the only city of Sonora in the US, I can't help but wonder what a "Sonoran Hot Dog" is.

• Habanero84

• Sonora, CA

• 8/27/2016

Followed Holly from Cincinnati's recommendation to pre-cook the bacon a little. Both bacon and dogs cooked perfectly. Instead of mayo I thinned plain greek yogurt with lots of lime juice and drizzled that on top. What we love about this recipe is you could do the exact same thing with shrimp or chicken or other proteins. Those toppings all work great together.

• dparker426

• Suburban Detroit Michigan

• 7/13/2016

This was an ideal family meal where everyone pitched in and had as much fun preparing it as eating it. The pico de gallo was excellent. It was the perfect amount of spice for us, but should we do it with company, we'd lower the amount of cayenne. The pickled jalapanos offset the pico de gallo, but they also provided an extra layer of flavor. By the time the heat from the pico wore off, the jalapano popped in with a tad of extra heat at the back of the throat. The pinto beans and avocado added to both those layers adding a cooler favor, making each bite a perfect bite. We were fortunate enough to have the right bread. A lesser bread could not have held up all the ingredients, although I can see eating everything in a bowl without bread. We tried the mayo, but it made the dog too sweet. Next time we'll try sour cream. Lastly, we tried the chips on the dog and off. On the dog made for a better mealtime experience. We added sauteed sweet onions, which only added to the overall delightfully messy dinner time. We did not think it was too much work. Nor did we think the entree was too salty. We did try a tip we learned about the bacon. By frying it slightly in pan until just the edges were crisp, it wrapped easily while also enabling both meats to get done at the same time. Otherwise there is a risk for undercooked bacon and overcooked hotdog. We will definitely make this again and again.

• hollyhelscher

• Cincinnati, Ohio

• 6/25/2016

Delicious hot dogs! So much going on but so great! The only thing I changed was to alter the pico slightly. We had some mini heirloom tomatoes so used those and doubled the amount of tomato called for in the recipe because the 1/4 cup didn't look like enough. It was some of the best pico ever - great flavor and bite with the cayenne. Loved these dogs - a lot of components but easy and so yummy!

• Kelly8680

• Albuquerque, NM

• 7/5/2015

Love the recipe though I'll probably use some of our homemade Greek yogurt mixed with garlic, lime juice, salt, pepper and either cilantro or mint (essentially Mexican Tzatziki) to replace the mayo. Folks that want potato chips can add them on their own if they choose and we shall try these tonight when I start Round 2 of today's grillfest :)))

• brandon_li

• Cleveland,OH - Lake/Geauga Region

• 7/4/2015

Too much work for a hot dog. And as salty as hot dogs are, they don't need any bacon.

• BruceGrossman

• Cleveland, OH

• 7/4/2015